INDEX

TOPICS PAGE No.

• Certificate 1
• Acknowledgement 2
• Objective of Project 3
• Introduction 3
• Factors influencing rate of evaporation 4
• Application 5
• Theory 5
• Experiment no. 1 7
• Experiment no. 2 8
• Experiment no.3 9
• Bibliography 11

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 ❖Rate of Evaporation of Different liquids

➢ Objective of the Project

In this project, we shall investigate various factors such as nature of liquid, surface of liquid and
temperature and find their correlation with the rate of evaporation of different liquids.

➢ Introduction
When liquid is placed in an open vessel. It slowly escapes into gaseous phase eventually leaving
the vessel empty. This phenomenon is known as vaporization or evaporation. Evaporation of
liquids can be explained in the term of kinetic molecular model although there are strong
molecular attractive forces which hold molecules together. The molecules having sufficient
kinetic energy can escape into gaseous phase. If such molecules happen to come near the
surface in a sample of liquid all the molecule do not have same kinetic energy. There is a small
fraction of molecules which have enough kinetic energy to overcome the attractive forces and
escapes into gaseous phase.

Evaporation causes cooling. This is due to the reason that the molecules which undergo
evaporation have high kinetic energy therefore the kinetic energy of the molecules which are
behind is less.

Since the remaining molecules which are left have lower average kinetic energy. Therefore
temperature is kept constant the remaining liquid will have same distribution of the molecular
kinetic energy and high molecular energy will kept one escaping from liquid into gaseous phase
of the liquid is taken in an open vessel evaporation will continue until whole of the liquid
evaporates.

Evaporation is an essential part of the water cycle. Solar energy drives evaporation of water
from ocean, lakes, moisture in the soil, and other source of water. In hydrology, evaporation
and transpiration (which involves evaporation within plant stomata) are collectively termed
evapotranspiration. Evaporation is caused when water is exposed to air and the liquid and the
liquid molecules turn into water vapour which rises up and forms clouds.

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➢ Factors Influencing Rate of Evaporation

1. Concentration of the substance evaporating in the air: If the air already has a high
concentration of the substance evaporating, then the given substance will evaporate more
slowly.

2. Concentration of other substances in the air: If the air is already saturated with other
substances, it can have a lower capacity forth substance evaporating.

3. Temperature of the substance: If the substance is hotter, then evaporation will be faster.

4. Flow rate of air: This is in part related to the concentration points above. If fresh air is
moving over the substance all the time, then the concentration of the substance in the air is
less likely to go up with time, thus encouraging faster evaporation. In addition, molecules in
motion have more energy than those at rest, and so the stronger the flow of air, the greater the
evaporating power of the air molecules.

5. Inter-molecular forces: The stronger the forces keeping the molecules together in the liquid
or solid state the more energy that must be input in order to evaporate them.

6. Surface area and temperature: The rate of evaporation of liquids varies directly with
temperature. With the increase in the temperature, fraction of molecules having sufficient
kinetic energy to escape out from the surface also increases. Thus with the increase in
temperature rate of evaporation also increases.

Molecules that escape the surface of the liquids constitute the evaporation. Therefore larger
surface area contributes accelerating evaporation.

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➢ Applications
When clothes are hung on a laundry line, even though the ambient temperature is below the
boiling point of water, water evaporates. This is accelerated by factors such as low humidity,
heat (from the sun), and wind. In a clothes dryer hot air in blown through the clothes, allowing
water to evaporate very rapidly.

➢ Theory
For molecules of a liquid to evaporate, they must be located near the surface, be moving in the
proper direction, and have sufficient kinetic energy to overcome liquid-phase intermolecular
forces. Only a small proportion of the molecules meet these criteria, so the rate of evaporation
is limited. Since the kinetic energy of a molecule is proportional to its temperature, evaporation
proceeds more quickly at higher temperatures. As the faster-moving molecules escape, the
remaining molecules have lower average kinetic energy, and the temperature of the liquid thus
decreases. This phenomenon is also called evaporative cooling. This is why evaporating sweat
cools the human body. Evaporation also tends to proceed more quickly with higher flow rates
between the gaseous and liquid phase and in liquids with higher vapour pressure. For example,
laundry on a clothes line will dry (by evaporation) more rapidly on a windy day than on a still
day. Three key parts to evaporation are heat, humidity and air movement.

Evaporative equilibrium:-

Vapour pressure of water vs. temperature 760 Torr = 1atm

7. Nature of Liquids: The magnitude of inter-molecular forces of attraction in liquid determines

the speed of evaporation. Weaker the inter-molecular forces of attraction larger are the extent
of evaporation. In diethyl ether rate of evaporation is greater than that of ethyl alcohol.

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8. Composition of Environment: The rate of evaporation of liquids depends upon the flow of air
currents above the surface of the liquid. Air current flowing over the surface of the liquid took
away the molecules of the substance in vapour state thereby preventing condensation.

9. Density: The higher the density, the slower a liquid evaporates. In the US, the National
Weather Service measures the actual rate of evaporation from a standardized "pan" open
water surface outdoors, at various locations nationwide. Others do likewise around the world.
The US data is collected and compiled into an annual evaporation map. The measurements
range from under 30 to over the 120 inches (3,000 mm) per year.

10. Pressure: In an area of less pressure, evaporation happens faster because there is less
exertion on the surface keeping the molecules from launching themselves.

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 ▪ EXPERIMENT NO. 1

Aim: To compare the rates of evaporation of acetone, benzene and chloroform.

Requirement: Three same size Petri dishes of diameter 10 cm, 10 ml. pipettes, stop watch,
acetone benzene and chloroform.

Procedure:

1. Clean and dry all Petri dishes and identify them as A, B and C.

2. Pipette out of 10 ml. acetone in Petri dish "A" with stopper similarly pipette out of 10 ml. of
benzene and chloroform in each of Petri "B" and "C".

3. Remove the cover plates from all Petri dishes and start the stop watch.

4. Let the Petri dishes remain exposed for 10 minute. Now cover each of the Petri dish and note
the volume of remaining material in them.

Observation: Time: 10 min. = 600 Sec.

Petri dishes Marked Liquid Taken (V1)ml Volume remaining (V2)ml V = V1 - V 2 Rate (V/T) ml/s
A 10 2 8 8/600 = 0.0133
B 10 3 7 7/600 = 0.0116
C 1O 4 6 6/600 = 0.010

Results: Rate of evaporation of Acetone is 0.0133 ml/s.

Rate of evaporation of Benzene is 0.0166 ml/s.

Rate of evaporation of Chloroform is 0.010 ml/s.

Conclusion:

The intermolecular forces of acetone, benzene and chloroform are in order:

Chloroform > Benzene > Acetone.

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 ▪ EXPERIMENT NO. 2

Aim: To study the effect of surface area on the rate of evaporation of diethyl ether.

Requirement: Three Petri dishes of diameter 2.5 cm, 5 cm. 7.5 cm. with cover 10 ml of pipette

and stop watch

Procedure:

1. Clean and dry all Petri dishes and mark them as A. B and C.

2. Pipette out of 10 ml. diethyl ether in each of the Petri dishes A. B and C and cover them
immediately.

3. Uncover all three Petri dishes and start the stop watch.

4. Note the remaining volume after 10 min. vaporization of diethyl ether from each Petri dish.

Observation: Time: 10 min. = 600 Sec.

Petri dishes Diameter of Volume Taken Remaining volume Evaporated volume

Marked P.T.Ds. (ml) (ml)

A 2.5 10 4 6
B 5.0 10 2 8
C 7.5 10 0 10

Results: The order of evaporation of acetone in three Petri dishes as 7.5>5.0>2.5 cm.

Conclusion: Larger the surface area more is evaporation.

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 ▪ EXPERIMENT NO. 3

Aim: To study the effect of temperature on the rate of evaporation of acetone.

Requirement: Two Petri dishes of 5 cm, diameter each stop watch, 10 ml. pipette,
thermometer and thermostat.

Procedure:

1. Wash and Clean, dry the Petri dishes and mark them as A. B.

2. Pipette out of 10 ml. of acetone to each of Petri dishes A and B and cover them.

3. Put one Petri dish at room temperature and to the other heat for same time.

4. Note the reading.

Observation: Time: 10min. = 600 Sec.

Petri dishes Marked Time (Sec.) Temperature (0C) Volume Taken (ml) Evaporated Volume (ml)
A 10 30 10 10
B 30 40 10 10

Results: The order of evaporation of acetone in two Petri dishes as given Room Temperature <
Heating.

Conclusion: Observation clearly shows that the evaporation increases with temperature.

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If evaporation takes place in a closed vessel, the escaping molecules accumulate as a vapour
above the liquid. Many of the molecules return to the liquid, with returning molecules
becoming more frequent as the density and pressure of the vapour increases. When the
process of escape and return reaches at equilibrium, the vapor is said to be "saturated," and no
further change in either vapor pressure and density or liquid temperature will occur. For a
system consisting of vapour and liquid of a pure substance, this equilibrium state is directly
related to the vapour pressure of the substance, as given by the Clausius - Clapeyron relation:

Where P₁, P₂ are the vapour pressures at temperatures T1, T2 respectively, ∆Hvap is the enthalpy
of vaporization, and R is the universal gas constant. The rate of evaporation in an open system
is related to the vapour pressure found in a closed system. If a liquid is heated, when the
vapour pressure reaches the ambient pressure the liquid will boil.

The ability for a molecule of a liquid to evaporate is largely based on the amount of kinetic
energy an individual particle may possess. Even at lower temperatures, individual molecules of
a liquid can evaporate if they have more than the minimum amount of kinetic energy required
for vaporization.

But vaporization is not only the process of a change of state from liquid to gas but it is also a
change of state from a solid to gas. This process is also known as sublimation but can also be
known as vaporization.

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 ❖Bibliography

➢ For successfully completing my project file. I have

taken help from the following websites and books.

1. www.google.com
2. www.wikipedia.com
3. www.cbseguide.com
4. NCERT Textbook (Chemistry)
5. GRB Chemistry (JEE)

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