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Gaseous State Notes Till 18th June

The document discusses the concepts of normal and standard boiling points, noting that the normal boiling point of water is 100 °C at 1 atm pressure, while the standard boiling point is slightly lower at 99.6 °C at 1 bar. It explains how boiling points decrease at high altitudes due to lower atmospheric pressure, leading to the use of pressure cookers and autoclaves for cooking and sterilization. Additionally, it describes the behavior of liquids in a closed rigid vessel, culminating in the concept of critical temperature where the distinction between liquid and vapor phases disappears.

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D.Phanindra Singh Nayak
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5 views5 pages

Gaseous State Notes Till 18th June

The document discusses the concepts of normal and standard boiling points, noting that the normal boiling point of water is 100 °C at 1 atm pressure, while the standard boiling point is slightly lower at 99.6 °C at 1 bar. It explains how boiling points decrease at high altitudes due to lower atmospheric pressure, leading to the use of pressure cookers and autoclaves for cooking and sterilization. Additionally, it describes the behavior of liquids in a closed rigid vessel, culminating in the concept of critical temperature where the distinction between liquid and vapor phases disappears.

Uploaded by

D.Phanindra Singh Nayak
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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At 1 atm pressure boiling temperature is called normal boiling point. If pressure
is 1 bar then the boiling point is called standard boiling point of the liquid.
Standard boiling point of the liquid is slightly lower than the normal boiling point
because 1 bar pressure is slightly less than 1 atm pressure. The normal boiling
point of water is 100 °C (373 K), its standard boiling point is 99.6 °C (372.6 K).

At high altitudes atmospheric pressure is low. Therefore liquids at high altitudes


boil at lower temperatures in comparison to that at sea level. Since water boils
at low temperature on hills, the pressure cooker is used for cooking food. In
hospitals surgical instruments are sterilized in autoclaves in which boiling point
of water is increased by increasing the pressure above the atmospheric
pressure by using a weight covering the vent.

Boiling does not occur when liquid is heated in a closed RIGID vessel. On
heating continuously vapour pressure increases. At first a clear boundary is
visible between liquid and vapour phase because liquid is more dense than
vapour. As the temperature increases more and more molecules go to vapour
phase and density of vapours rises. At the same time liquid becomes less
dense. It expands because molecules move apart. When density of liquid and
vapours becomes the same; the clear boundary between liquid and vapours
disappears. This temperature is called critical temperature (Refer Real Gases
section)

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