Properties

of Liquid
General Chemistry II (Lesson 2)
Novey M. Constantino-Salise
 Lesson Objectives:
1. Describe the properties of liquids.
2.Explain the effect of intermolecular forces
on these properties.
3.Relate properties of water to
intermolecular force that operate among
its molecules.
What is a liquid?
Vocabulary Words:
01 Fluid 07 Vapor pressure of a liquid
02 Surface Tension 08 Boiling Point
03 Capillary Action 09 Molar heat of vaporization
04 Viscosity
05 Vapor
06 Vaporization
Definition of Terms

1. Fluid
- A liquid or gas.
- A substance that flows.
Definition of Terms
2. Surface Tension
-It is the elastic force in the
surface of a liquid.
-It is the amount of energy
required to increase or
stretch the surface of a
liquid by a unit area.
Definition of Terms
3. Capillary action
- It is the tendency of a
liquid to rise in narrow tubes
or to be drawn into small
openings
Definition of Terms

4. Viscosity
- A measure of a fluid’s
resistance to flow..
Definition of Terms

5. Vapor
- A gaseous substance
that exists naturally as
a solid or liquid at
normal temperature.
 Definition of Terms
6. Vaporization
- The change of phase
from liquid to
gas/vapor.
Definition of Terms
7. Vapor Pressure
of a Liquid
- The pressure exerted by the
vapor above the surface of
the liquid in a closed
container. It is the equilibrium
pressure of a vapor above its
liquid.
Definition of Terms

8. Boiling Point
- The temperature at which a
liquid boils. Normal boiling
point is boiling point of a
liquid when the external
pressure is 1 atm.
Definition of Terms

9. Molar Heat of
vaporization Hvap
- The amount of energy
(usually in kilojoules)
required to vaporize 1 mole
of a liquid at a specific
temperature.
1. Surface Tension
Molecules within a liquid are
pulled in all directions by
intermolecular forces. There is no
tendency for them to be pulled in
any one way. However, molecules at
the surface are pulled sideways
and downward by other molecules,
but not upward away from the
surface (Figure 1).
1. Surface Tension
These intermolecular attractions
appear to draw the molecules into the
liquid and like an elastic film, cause
the surface to tighten. A drop of
water assumes the form of a small
round bead. There is little to no
attraction between polar water
molecules and the nonpolar molecules
since a sphere minimizes the surface
area of a liquid. This effect is also
created by a wet apple's waxy surface
(Figure 2).
1. Surface Tension
is a measure of the elastic
force on a liquid's surface.
It is the amount of energy
needed by a unit area
to stretch or increase
the surface of a fluid
(for example, by 1 c𝒎𝟐 )
Capillary action
It is the tendency of a
liquid to rise in narrow
tubes or to be drawn into
small openings
a. Cohesion
the connection made between
identical molecule. Cohesive
forces between molecules
cause the surface of a
liquid to contract to the
smallest possible surface
area.
b. Adhesion
-is an attraction between
unlike molecules, such as
those in water and in the
sides of a glass tube.
-describes how well liquid
molecules stick to surfaces.
2. Viscosity
- is a measure of the
resistance of a fluid to
flow.
- The greater the viscosity,
the more the liquid flows
steadily.
- As temperature increases,
the viscosity of a liquid
normally decreases.
2. Viscosity
-Liquids with strong
intermolecular forces
are higher in viscosity
than those with weak
intermolecular forces.
- Water has a higher
viscosity than many
other liquids.
3. Vapor Pressure
- a measure of the
tendency of a material
to change into the
gaseous or vapour
state, and it increases
with temperature.
3. Vapor Pressure
- the pressure exerted
by its vapor when the
liquid and vapor are in
dynamic equilibrium.
3. Vapor Pressure
Dynamic Equilibrium- The
situation in which two
opposing processes occur
at equal rates
simultaneously.
- In the gas phase, the
number of molecules then
reaches a stable value and
the pressure exerted by the
vapor becomes constant
4. Boiling Point
- the temperature at which its
vapor pressure, acting on the
liquid surface, equals the
external pressure.
- If the external pressure
rises, the boiling point The thermal energy of the molecules at this
increases. temperature is high enough for the molecules
within the liquid to break free from their
neighbors and enter the gas phase. As a
consequence, bubbles of vapor form inside the
liquid.
4. Boiling Point
-The higher pressure allows the
water to boil at a higher
temperature, making it easier
for the food to get hotter and
cook quicker
The influence of pressure on the boiling point
also explains why cooking food at high
elevations takes longer than it does at
sea level. At higher altitudes, the air
pressure is lower, so water boils at a
temperature lower than 100 °C, and food
typically takes longer to cook
5. Molar Heat of Vaporization
- the heat absorbed by one
mole of that substance as it is
converted from a liquid to a
gas.
- the energy (usually in
kilojoules) required to
vaporize 1 mole of a liquid. Rubbing ethyl alcohol on your hands is a realistic way to
illustrate variations in the molar heat of vaporization.
Compare what is felt while using water. Ethyl alcohol
has a lower ΔHvap than water so that heat from our
hands is enough to increase the kinetic energy of these
molecules and provide additional heat to vaporize them.
As a consequence of the loss of heat from the skin, our
hands feel cool.