Physical and Chemical properties 1 Flashcards
what does chemical polarity refer to
seperation of electrical charges
why is it unique for water to have a high boiling point and low freezing point
it has low molecular weight
what kind of reaction is liquid to gas
endothermic
if a molecule has strong intermolecular forces what can be said about its vapour pressure
lower
when does something boil
when vapour pressure exceeds atmospheric
which alcohol becomes insoluble in water
butanol
-too long of a carbon chain
are sugars more or less soluble at high temperatures?
more soluble
name the colligative properties
BP
melting point
water activity
vapour pressure
what is molarity
number of moles of solute / L of solution
what is molality
mass or volume of solute/ mass or volume of solution
why is molality more advantageous than molarity?
it is independent of temperature
equation that gives the equilibrium vapour pressure of an ideal solution
raoults law
what other colligative property can raoults law be used to calculate
water activity
what happens to the vapour pressure of a solution when a substance is added
vapour pressure decreases
what is the mole fraction
number of moles in the solvent
what is the relative lowering of vapour pressure of a dilute solution of nonvolatile solutes equal to
mole fraction of the solution
how does the addition of substrate to solution affect water activity?
decreases
where do phase boundries move on a phase diagram when solutes are added
right
adding a solute will (3)
-decrease the melting point
-increase bp
-decrease vapour pressure
when do liquids boil
when the vapour pressure above the liquid is higher than atmospheric pressure
what does adding salt to water mean for cooking foods
they can be cooked at a higher pressure
use of saline solutions in food industry
refrigerant in products like paddle pops
how do the number of solutes affect ice cream
determine the amount of frozen ice at a given temperature
what happens to the solute concentration during freezing in ice cream
becomes more concentrated at the water turns to ice. concentrate is called the serum phase
types of solutes in ice cream
MSNF (milk solid on fat)
sugar
