Air

C H E M I S T RY F O R E N G I N E E R S 2 0 2 2
 Air
▪ The homogenous mixture of gases of the
earth’s atmosphere

▪ The invisible mixture of odorless tasteless

gases surrounding the earth.

▪ The mixture of naturally occurring gases and

man-made air pollutants.
 Air
▪ 78%by volume 𝐍𝟐 , 21% by volume 𝐎𝟐 and
1 % by volume other gases and 𝐇𝟐 𝐎 vapor

▪ Other gases:. 0.93% 𝐀𝐫, 0.04% 𝐂𝐎𝟐 , 0.0018% 𝐍𝐞, 0.0005% He,
0.0001% 𝐊𝐫, 0.00005% 𝐇𝟐 , and 𝟖. 𝟕 𝒙 𝟏𝟎−𝟔% 𝐗𝐞

▪ Other components:
1.0 ppm 𝐒𝐎𝟐 , 2.0 ppm 𝐂𝐇𝟒 , 0.5 ppm N2 O , 0.02 ppm 𝐍𝐎𝟐 ,
0 – 0.07 ppm 𝐎𝟑 , 0.01 ppm 𝐈𝟐 , 0 – trace ppm 𝐂𝐎 , and
0 – trace ppm 𝐍𝐇𝟑

▪ Pollutants: bacteria, suspended dust, spores

Properties of Air
▪ Odorless and colorless

▪ Occupy space and has mass

▪ Exerts pressure
▪ Undergoes expansion
▪Composition of air is constant until the elevation of approximately
10,000 m
▪ 𝐇𝟐 𝐎 or moisture content of air varies from place to place
The average temperature of air diminishes at the rate
of 0.6𝑜 C for each 100 m vertical height

▪ Standard dry air is a standard scientific unit of

measurement composed of 𝐍𝟐 , 𝐎𝟐 , 𝐀𝐫, 𝐂𝐎𝟐 , 0.0018% 𝐍𝐞,
0.0005% 𝐇𝐞, 𝐇𝟐 , and 𝐗𝐞

▪ Air pressure: force the air exerts on objects.

▪ Velocity pressure: pressure exerted by air moving in
one direction.

▪ Static pressure: pressure of the air relative to the

barometric pressure.

▪ Total pressure: sum of the velocity pressure and

static pressure.
Uses of Air
▪Sustain life and growth:
Living things breathe in and breathe out
𝐎𝟐 to sustain life, vitality and well being

▪ Combustion: 𝐎𝟐 in air help burn

fuels to generate heat and electricity
Uses of Air
▪Maintaining temperature:
circulating hot air or cold air help maintain
temperature

▪Supplier of energy: cells

extract 𝐎𝟐 within the blood to produce
energy in the ATP
Uses of Air
▪Photosynthesis: 𝐂𝐎𝟐
in air is used by plants as food and
consequently releases 𝐎𝟐

▪Main raw material:

production of commercial 𝐎𝟐 , 𝐍𝟐 ,
𝐍𝐇𝟑 , 𝐂𝐎𝟐 , 𝐇𝟐
Uses of Air
▪ Medium for sound: good
conductor of sound

▪ Part of 𝐇𝟐 𝐎 cycle: air

cools 𝐇𝟐 𝐎 to condense in the
form of rain water.
Uses of Air
▪Pollination of the crops:
pollen grains of plants are transferred from
one flower to another .

▪ Moisture balance: hot air helps

in drying wet soil
 Uses of Air
▪ Ventilation: moves outdoor air
into and outside the building or room

▪Aids of transportation:
air is primary route of transportation

▪Source of mechanical
power: compressed air is used to
drive machines to operate
 Air Quality
▪Air Quality Index or AQI : hourly yardstick of air quality https://waqi.info/

▪AQI relies on the concentration of foreign substances in the

atmosphere.

▪Pollutants: 𝐂𝐎, 𝐏𝐛, 𝐍𝐎𝟐, 𝐒𝐎𝟐, 𝐠𝐫𝐨𝐮𝐧𝐝 𝐥𝐞𝐯𝐞𝐥 𝐎𝟑 and pollution particulate or
particulate matter, PMs

▪Sources of foreign substances: transport vehicles, agriculture,

residential cooking & heating, factories
Determinants of AQI
▪ Sunshine

▪ Rain

▪ Higher Temperature

▪ Wind speed

▪ Air turbulence

▪ Mixing depths
 𝜇𝑔
The eight hour record of AQI in 𝑚3 of a certain locality are as follows:
0.74 , 0.71, 2.1, 80.0, 0.76, 380, 0.81, 0.79. Determine the mean eight hour AQI
and interpret the results.

Given: AQI = 0.74 , 0.71, 2.1, 80.0, 0.76, 380, 0.81, 0.79.

Required: Mean AQI and Interpretation

0.74 + 0.71 + 2.1, 80.0+ 0.76+ 380 + 0.81+ 0.79

Solution: Mean AQI = 8

𝜇𝑔
Mean AQI = 58.2388 𝑚3

Interpretation: The air quality is moderate.

_______ What is air quality? Accessed on September 15, 2022 at https://study.com/learn/lesson/aqi-
meaning-uses.html
Water, 𝐇𝟐 𝐎
 Water, 𝐇𝟐 𝐎
▪ Inorganic compound

▪ Gas, liquid and solid state

▪ Pure 𝐇𝟐 𝐎 boils at 𝟏𝟎𝟎𝟎 C and melts at 𝟎𝟎 C at standard

sea level of 1 atmosphere or 760 mm 𝐇𝐠

▪At higher altitudes, pure 𝐇𝟐 𝐎 boils at lower temperature

▪ Solid 𝐇𝟐 𝐎 is less denser than the liquid 𝐇𝟐 𝐎

▪ Universal solvent, Hydrolytic property

▪Tasteless and odorless liquid at room temperature

▪ Liquid H2 O cover 71% of the earth’s surface

▪ High polarity

▪ High heat capacity, 𝐐 – the heat required to raise the

𝐜𝐚𝐥𝐨𝐫𝐢𝐞 𝑱
temperature of one gram of liquid 𝐇𝟐 O, 1.0 or 4.2
𝐠𝟎𝐂 𝐠𝟎𝐂

𝒈 𝒈 𝒈
▪ Density of liquid H2 O at 𝟐𝟓𝒐 , 𝛒 = 𝟎. 𝟗𝟗𝟕𝟏 ; at 𝟗𝟓𝒐 𝑪, 𝛒 = 𝟎. 𝟗𝟔𝟏𝟗 𝐜𝐦𝟑 ; at 𝟎𝒐 𝑪, 𝛒 = 𝟎. 𝟗𝟗𝟗𝟖 𝐜𝐦𝟑
𝐜𝐦𝟑

𝒈
▪ Density of solid H2 O at 𝟎𝒐 𝑪 = 𝟎. 𝟗𝟏𝟔𝟕 𝐜𝐦𝟑

𝒈
▪ Maximum density at 𝟑. 𝟗𝟖𝟎 𝐂 = 𝟏. 𝟎𝟎 𝐜𝐦𝟑
 Entropy of vaporization – increase in entropy upon vaporization
𝐉
of a liquid substance, 118.8 𝒎𝒐𝒍 𝟎 𝑪

Viscosity – resistance of a fluid substance to move or flow, 0.8903 cP

(centipoise)

Surface tension – property of a liquid substance to

𝑑𝑦𝑛𝑒
resist an external force, 𝟕𝟏. 𝟗𝟕
𝑐𝑚

▪ pH – potential of H, degree of acidity or alkalinity, 7

▪ Autoionization – acid-base chemical reaction process by which atom or
molecule in an excited state emits one of the outer shell
electrons

▪ 𝐇𝟐 O is amphoteric, either acid or base

𝐇𝟐 𝐎(𝒍) + 𝐍𝐇𝟑 (𝒂𝒒) ↔ 𝐍𝐇𝟒+ (𝒂𝒒) + 𝐎𝐇(𝒂𝒒)

−
acidic

𝐇𝟐 𝐎(𝒍) + 𝐇𝟐 𝑺(𝒂𝒒) ↔ 𝑯𝟑 𝑶+ −
(𝒂𝒒) + 𝐇𝐒(𝒂𝒒) basic

▪ Oxidation-reduction - chemical reaction process in which electrons are

transferred.

𝟐𝐍𝐚(𝒔) + 𝟐𝐇𝟐 𝐎(𝒍) → 𝟐𝐍𝐚+ −

(𝒂𝒒) + 𝟐𝐎𝐇(𝒂𝒒) + 𝐇𝟐 (𝒈)
• Heat of fusion – heat required to change one gram of solid to liquid state with no rise
𝐉
in temperature, 𝐻𝑓 = 333.55 𝒈 at 0𝑜 𝐶
Heat of fusion = Latent of fusion

▪ Heat of vaporization – heat required to change one gram of liquid to gas state with no
𝒌𝐉
rise in temperature, 𝐻𝑣 = 40.65 𝒎𝒐𝒍 at 100𝑜 C
Heat of vaporization = Latent of vaporization

▪ Heat of formation – heat absorbed or evolved when one mole of a compound is

formed from its constituent elements in its normal physical state,
𝐤𝐉 𝐤𝐉
∆𝐻𝑓 = - 285.85 𝒎𝒐𝒍 for liquid H2 O at 25𝑜 C and ∆𝐻𝑓 = - 241.83 𝒎𝒐𝒍 for gas H2 O
Heat of formation = standard heat of formation = enthalpy of formation = standard
enthalpy of formation
Sources of Water
 Ground water
▪ Drawn from under the ground

▪ Underground streams and aquifers.

▪ Cracks and spaces in soils, sand and rock

 Surface Water
▪ Water bodies found a on top
forming terrestrial waterbodies

▪ Blue water

▪ Permanent or perennial surface

water – persist throughout the
year and is replenished when
ground water when there is little
precipitation

▪ Semi-permanent or ephemeral
surface water – persist for only
part of the year.
Waste water
▪ Water used for domestic. industrial and storm sewage
purposes

▪ Sewage and Non-sewage waste water

 Storm Water
▪ Water originally coming from heavy rain, storm or snow
melt down
Types of Water

Potable water:
▪ Safe to drink, pleasant to taste,
and usable for domestic purposes.

Palatable water:
Esthetically pleasing has
chemicals not a threat to human
health
Contaminated or polluted
water:
▪ Contains unwanted physical, chemical,
biological, or radiological substances, and
unfit for drinking or domestic use.

Infected water::
▪ Contaminated with pathogenic organism.
 Water Contamination
▪ Sewage releases

▪ Naturally occurring chemicals and minerals e.g

As, Ra, Ur

▪ Local land uses e,g fertilizers, pesticides,

livestock, concentrated feeding operations

▪ Manufacturing processes e.g heavy metals, CN

▪ Malfunctional onsite-waste water treatment e.g

septic system
Drinking water
▪ Tap water
- originates from piped water supply

▪ Mineral water
- originates from mineral spring
containing S, Mg and Ca

▪ Spring or glacier water

- originates from flowing spring or
glacier free from toxins
 ▪ Sparkling water
- carbonated water or soda water with
infused 𝐂𝐎𝟐 while under pressure.

▪ Distilled water
- water boiled, steam at condensed to liquid
form.

▪ Purified water
- tap water or ground water free from harmful
materials such as bacteria, fungi and parasites
Flavored or infused water
- water with infused sugar or artificial sugar and
other natural and artificial flavorings

▪ Alkaline water
- water with higher pH level than normal
tap water and contains alkaline minerals and
negative oxidation reduction potential

▪ Well water
- untreated ground water
Quality standard for drinking water

▪ Clear, no objectionable taste, odor and color

▪ Pleasant to drink and free from all harmful organisms,

chemical substances and radionuclides

▪ Measured in terms microbiological, physical, chemical and

radiological constituents
 Uses of water
▪ Cooking ▪ Bathing

▪ Hydropower ▪ Drinking
▪ Tourism ▪ Recreation

▪ Transportation ▪ Industries
 ▪ Fisheries ▪ Photosynthesis

▪ Brushing of teeth ▪ Washing

Prevent constipation Healthy joints Loss weight Prevent illness

Perspiration Glowing skin

Good mood Good blood circulation
 ▪ Protection and propagation of fish,
shellfish and wildlife
Water Quality, WQ ▪ Recreation
▪ Public drinking water
▪ Agricultural, industrial, navigational
and other purposes
Core of Water Quality Standard

▪ Designated use – expected use of water bodies

▪ Permitted maximum pollutant
▪ Criteria – desirable conditions of water bodies concentration levels

▪ Antidegradation requirements – maintenance and protection requirement

▪ Laws and ordinances to

maintain and protect
water bodies
Water Quality Indicators
𝑚𝑔
▪ Dissolved oxygen – oxygen concentration of 6.5 – 8 𝐿
or
between 80 – 120%

▪ pH scale: 6.5 – 8.5

▪ Water temperature = temperature of surrounding

𝑚𝑔
▪ Salinity: < 600 − 900 𝐿

▪ Nutrients (N & P)

▪ Toxicants: free from bacteria, human and animal drugs

▪ Turbidity: Not cloudy or murky

How many calories of heat is needed to raise the temperature of
𝐜𝐚𝐥𝐨𝐫𝐢𝐞
𝟓𝟎𝟎 𝐠 𝐨𝐟 𝐥𝐢𝐪𝐮𝐢𝐝 𝐇𝟐 𝐎 𝐟𝐫𝐨𝐦 𝟐𝟓𝒐 𝑪 to 𝟕𝟎𝒐 𝑪 ? The heat capacity of liquid 𝐇𝟐 𝐎 is 1.0 𝐠𝟎𝐂
How many kilojoules of heat is needed to fuse a kilogram of ice to
𝐉
liquid state? 𝑯𝒇 = 333.55 𝒈 at 𝟎𝒐 𝑪
How many kilojoules of heat is needed to fuse a kilogram of ice to
𝑱 𝒌𝐉
gas state? 𝑯𝒇 = 333.55 𝒈 at 𝟎𝒐 𝑪 and 𝐻𝑣 = 40.65 𝒎𝒐𝒍 at 100𝑜 C
How many joules of energy are needed to produce 5000 kg of liquid water?
𝐤𝐉
𝐻𝑓 = - 285.85 for liquid H2 O
𝒎𝒐𝒍