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Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid:
Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor.
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
So, while providing freeze protection and an increased boiling point, ethylene glycol lowers the specific heat capacity of water mixtures relative to pure water. A 1:1 mix by mass has a specific heat capacity of about 3140 J/(kg·°C) (0.75 BTU/(lb·°F)), three quarters that of pure water, thus requiring increased flow rates in same-system ...
The unusual density curve and lower density of ice than of water is essential for much of the life on earth—if water were most dense at the freezing point, then in winter the cooling at the surface would lead to convective mixing. Once 0 °C are reached, the water body would freeze from the bottom up, and all life in it would be killed. [36]
The boiling point for each isomer is around 140 °C (284 °F). The density of each isomer is around 0.87 g/mL (7.3 lb/US gal; 8.7 lb/imp gal) and thus is less dense than water . The odor of xylene is detectable at concentrations as low as 0.08 to 3.7 ppm (parts of xylene per million parts of air) and can be tasted in water at 0.53 to 1.8 ppm.
Freezing and Boiling Points: Fluids should have high boiling and low freezing points to remain in the desired phase during the heat transfer process and to avoid phase change-related issues within the operating temperature range.
Temperature vs time plots, showing the Mpemba Effect. The Mpemba effect is the observation that a liquid (typically water) that is initially hot can freeze faster than the same liquid which begins cold, under otherwise similar conditions.