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That is, the liquid is stored at its boiling point for the pressure at which it is stored (atmospheric pressure). As the vapour boils off, heat for the phase change cools the remaining liquid. Because the insulation is very efficient, only a relatively small amount of boil-off is necessary to maintain temperature.
A liquid in a partial vacuum, i.e., under a lower pressure, has a lower boiling point than when that liquid is at atmospheric pressure. Because of this, water boils at 100°C (or with scientific precision: 99.97 °C (211.95 °F)) under standard pressure at sea level, but at 93.4 °C (200.1 °F) at 1,905 metres (6,250 ft) [ 3 ] altitude.
Values are given in terms of temperature necessary to reach the specified pressure. Valid results within the quoted ranges from most equations are included in the table for comparison. A conversion factor is included into the original first coefficients of the equations to provide the pressure in pascals (CR2: 5.006, SMI: -0.875).
This is a list of the various reported boiling points for the elements, with recommended values to be used elsewhere on Wikipedia. For broader coverage of this topic, see Boiling point . Boiling points, Master List format
This is illustrated in the vapor pressure chart (see right) that shows graphs of the vapor pressures versus temperatures for a variety of liquids. [7] At the normal boiling point of a liquid, the vapor pressure is equal to the standard atmospheric pressure defined as 1 atmosphere, [1] 760 Torr, 101.325 kPa, or 14.69595 psi.
Another type of binary phase diagram is a boiling-point diagram for a mixture of two components, i. e. chemical compounds. For two particular volatile components at a certain pressure such as atmospheric pressure, a boiling-point diagram shows what vapor (gas) compositions are in equilibrium with given liquid compositions depending on ...
The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.
Heat capacity, c p? J/(mol K) Liquid properties Std enthalpy change of formation, Δ f H o liquid: −118.910 kJ/mol Standard molar entropy, S o liquid: 171.0 J/(mol K) Heat capacity, c p: 98.36 J/(mol K) Gas properties Std enthalpy change of formation, Δ f H o gas: −104.7 kJ/mol Standard molar entropy, S o gas: 269.91 J/(mol K) Enthalpy of ...