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Raoult's law (/ ˈ r ɑː uː l z / law) is a relation of physical chemistry, with implications in thermodynamics.Proposed by French chemist François-Marie Raoult in 1887, [1] [2] it states that the partial pressure of each component of an ideal mixture of liquids is equal to the vapor pressure of the pure component (liquid or solid) multiplied by its mole fraction in the mixture.
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.
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In practice, is set to 0.2, 0.3 or 0.48. The latter value is frequently used for aqueous systems. The high value reflects the ordered structure caused by hydrogen bonds. However, in the description of liquid-liquid equilibria, the non-randomness parameter is set to 0.2 to avoid wrong liquid-liquid description.
The Gibbs–Thomson effect, in common physics usage, refers to variations in vapor pressure or chemical potential across a curved surface or interface. The existence of a positive interfacial energy will increase the energy required to form small particles with high curvature, and these particles will exhibit an increased vapor pressure.
Vacuum Sugar Apparatus at The Great Exhibition, 1851. Vacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal.
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The vapour pressure above the curved interface is then higher than that for the planar interface. This picture provides a simple conceptual basis for the Kelvin equation. The change in vapor pressure can be attributed to changes in the Laplace pressure. When the Laplace pressure rises in a droplet, the droplet tends to evaporate more easily.