TEACHER: MR OLAIFA GROUP:4

CLASS:SS2A

PHYSICS PROJECT

EVAPORATION : BOILING AND EFFECTS OF IMPURITIES AND PRESSURE ON BOILING

AND MELTING POINT

EVAPORATION

When water or any other liquid is exposed in an open dish, it slowly evaporates, that is , it
goes spontaneously into the gaseous state

EVAPORATION: Is a process where a liquid turns spontaneously into vapour below its
boiling point.

It takes place at all temperature. Various factors that affect the rate of evaporation. These
are :

. Temperature: The rate of evaporation increases with increasing temperature

. Pressure: The greater the pressure the slower the evaporation and vice versa

.Wind and dryness of the air: The drier the air that is the less water vapor it contains the
faster the evaporation

.Nature of the liquid: Liquids with low boiling points evaporate more rapidly than those
with higher boiling points hence ether (boiling point 35°C)evaporates mote rapidly than
Mercury ( boiling point 357°C)

.Area of the liquid exposed: The greater the surface area of liquid exposed, the faster the
evaporation.

MOLECULAR EXPLANATION OF EVAPORATION

According to the kinetic molecular theory of matter a liquid consist of molecule that are in
constant motion. The average velocity and hence the average kinetic energy of the
molecule is related to the temperature of the liquid. When the temperature increases the
molecule gains more kinetic energy . Molecules with high speed near the surface of the
liquid may have enough kinetic energy to break away from their attraction of other
molecules and move outside the liquid surface as molecules of vapor. Some of these
molecules stay outside the liquid somehow ever return to the liquid due to attractive force
from the molecules in the liquid. As more and more liquids inside the liquid surface the
liquid evaporates more and more

COOLING BY EVAPORATION

Whenever methylated spirit or petrol is spilled over any part of our body we usually feel a
cooling effect as the liquid evaporates the body becomes cooler because the latent heat
needed to convert the liquid to the vapor state is extracted from the liquid or any object in
contact with it this extraction of the latent heat from the liquid leads to a fall in its
temperature the faster the evaporation the greater is the fall in temperature the human
body utilizes the effect of preparation for cooling perspiration cools the body as sweat
evaporates from the surface of the skin

Cooling by evaporation is also utilized by doctors for numbing pain from needle points it
numbs it so that the pain from the needle prick during an injection process is not much felt

THE REFRIGERATOR: WORKING PRINCIPLE

The working principle of the refrigerator utilizes the cooling effect of evaporation. The
volatile liquid used is called “Refrigerants”. Example of such liquid or liquefied gas are
ammonia and ethyl chloride (Freon).

The volatile liquid is contained inside called copper pipes or tubes which surrounds the
freezing chamber. As the liquid evaporates, it absorbs in necessary latent heat of
vaporization from the surrounding there by cooling the inside of the refrigerator and
contents . The vapor is removed by the pump which comprises its into a condenser
attached outside the refrigerator and fixed with metal cooling fins. The compressor vapor
condenses and gives out latent heat. This heat is removed by conduction into the cooling
fins and then by convection and radiation to the surrounding. The condensed vapor goes
back into circulation around the freezing chamber, where it again evaporates, this setting
up a continuous circulation of liquid and vapor.

A thermostat inside the refrigerator switches the pump motor on and off at intervals. In this
way it controls the rate of vaporization and the consequent degree of cooling
BOILING

As we eat water in a container, its temperature rises and the liquid evaporates. As the
heating is continued the temperature is found to rise until the water begins to boil. During
boiling bubbles of air formed inside the liquid rise to the surface. The temperature of the
liquid remains steady during boiling. This constant temperature is called the BOILING
POINT of the liquid.

DIFFERENCES BETWEEN EVAPORATION AND BOILING

EVAPORATION BOILING
1. This is the change from This is the change from liquid to vapor at
liquid to vapor at the boil point
 temperature below
normal boiling point
2. Takes place at all Takes place at a particular temperature at a
temperature give pressure
3. Temperature need not Temperature remains steady during boiling
be steady during
evaporation
4. Wind assist evaporation Wind has no effect on boiling
5. Takes place slowly at Occurs throughout the entire volume of the
the liquid surface liquid

EFFECT OF PRESSURE ON BOILING POINT

As increase in pressure at the surface of a liquid raises the boiling point of the liquid and
conversely, a decrease in pressure lowers the boiling point of the liquid.
The pressure cooker is a practical application of the effects of pressure on the boiling point
of a liquid the pressure cooker is basically a strong metal saucepan with a lead that can be
held down there is a loaded pin valve on this lid which controls the flow of steam produced
when the water in the container is heated.

Food is cooked much faster in the pressure cooker because the increased pressure of the
trapped gas above the liquid resist the boiling point of the liquid inside the cooker to about

120°C or more thus a high cooking temperature is reached very fast thereby reducing
cooking time and saving fuel. Pressure cooker are very indispensable to mountaineers and
other people who go where atmospheric pressure is low. The low pressure reduces the
boiling point of the water to below 100°C. So it will take a long time to cook food if pressure
cookers are not used

EFFECT OF IMPURITIES ON BOILING POINT

The presence of impurities or of dissolved substance in a new Guild raises the
boiling point of the liquid but lowers its freezing point the effect of dissolved
substance on the boiling point of a liquid is illustrated in the activity below
1.Fill a flask half full with a salt solution. Fit a thermometer , stirrer and a bent
tube to the flask
2.Ensure the bulb of the thermometer is well inside the salt solution

3. Heat the flask with a Bunsen burner until the solution boils
4. Read the temperature as shown by the thermometer while the solution boils.
The boiling point will be seen to be above 100°C and to continue to rise as the
solution is further heated.