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Vaporization (or vapo(u)risation) of an element or compound is a phase transition from the liquid phase to vapor. [1] There are two types of vaporization: evaporation and boiling . Evaporation is a surface phenomenon , whereas boiling is a bulk phenomenon (a phenomenon in which the whole object or substance is involved in the process).
of vaporization, Δ vap H o +42.3 ± 0.4 kJ/mol [4] Std entropy change of vaporization, Δ vap S o: 109.67 J/(mol·K) Molal freezing point constant: −1.99 °C kg/mol Solid properties Std enthalpy change of formation, Δ f H o solid: −277.7 kJ/mol Standard molar entropy, S o solid: 160.7 J/(mol K) [5] Heat capacity, c p: 111.46 J/(mol K) [5 ...
Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. [1] A high concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidity affects rate of evaporation of water. [ 2 ]
Temperature-dependency of the heats of vaporization for water, methanol, benzene, and acetone. In thermodynamics, the enthalpy of vaporization (symbol ∆H vap), also known as the (latent) heat of vaporization or heat of evaporation, is the amount of energy that must be added to a liquid substance to transform a quantity of that substance into a gas.
If the vapor then condenses to a liquid on a surface, then the vapor's latent energy absorbed during evaporation is released as the liquid's sensible heat onto the surface. The large value of the enthalpy of condensation of water vapor is the reason that steam is a far more effective heating medium than boiling water, and is more hazardous.
By heating the alcohol, the vapors fill in the space, increasing the pressure in the tube to the point of the cork popping out. Vapor pressure [ a ] or equilibrium vapor pressure is the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases (solid or liquid) at a given temperature in a closed system .
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A larger gap between the boiling points creates a larger temperature glide between the boiling curve and dew curve at a given mass fraction. [4] However, with any zeotropic mixture, the temperature glide decreases when the mass fraction of a component approaches 1 or 0 (i.e. when the mixture is almost separated into its pure components) because ...