Name: Gumiad, Ehris

Grade 12- Andres Bonifcio

Properties of Liquid and Itermolecular Forces

Vapor Pressure

In summary, vapor pressure in a boiler

kettle is the pressure exerted by the steam or
water vapor generated as water boils due to
heating. It depends on temperature and plays a
vital role in cooking and heating applications,
particularly in the context of boiling water.
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Viscosity

In summary, viscosity in dishwashing

liquid refers to its thickness, which results from
the internal friction between soap molecules.
This property allows it to adhere to dishes,
effectively break down grease, and provide a
balance between being thick in the container and
easily dispensable during use.

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Evaporation

As the rice cooks, some of the cooking

liquid evaporates, which is a result of the
intermolecular forces between water molecules
being disrupted by the heat. The reduction in
liquid volume is a key indicator of the rice's
progress and helps determine when it is fully
cooked.

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Surface Tension

In summary, surface tension in leaves is

the result of the cohesive forces between water
molecules and is essential for maintaining the
integrity of the water column within the plant's
vascular system. It allows water to be
transported against gravity, and it helps prevent
water loss through transpiration, enabling plants
to survive and conduct photosynthesis
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