Chapter 10: Problem 5
Does the nature of intermolecular forces change when a substance goes from a solid to a liquid, or from a liquid to a gas? What causes a substance to undergo a phase change?
Chapter 10: Problem 5
Does the nature of intermolecular forces change when a substance goes from a solid to a liquid, or from a liquid to a gas? What causes a substance to undergo a phase change?
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Rationalize the differences in physical properties in terms of intermolecular forces for the following organic compounds. Compare the first three substances with each other, compare the last three with each other, and then compare all six. Can you account for any anomalies? $$ \begin{array}{|lccc|} \hline & \text { bp }\left({ }^{\circ} \mathrm{C}\right) & \operatorname{mp}\left({ }^{\circ} \mathrm{C}\right) & \Delta H_{\text {vap }}(\mathbf{k J} / \text { mol }) \\ \hline \text { Benzene, } \mathrm{C}_{6} \mathrm{H}_{6} & 80 & 6 & 33.9 \\ \text { Naphthalene, } & & & \\ \mathrm{C}_{10} \mathrm{H}_{8} & 218 & 80 & 51.5 \\ \text { Carbon tetra- } & & & \\ \text { chloride } & 76 & -23 & 31.8 \\ \text { Acetone, } & & & \\ \mathrm{CH}_{3} \mathrm{COCH}_{3} & 56 & -95 & 31.8 \\ \text { Acetic acid, } & & & \\ \mathrm{CH}_{3} \mathrm{CO}_{2} \mathrm{H} & 118 & 17 & 39.7 \\ \text { Benzoic acid, } & & & \\ \mathrm{C}_{6} \mathrm{H}_{5} \mathrm{CO}_{2} \mathrm{H} & 249 & 122 & 68.2 \\\ \hline \end{array} $$
Mn crystallizes in the same type of cubic unit cell as Cu. Assuming that the radius of \(\mathrm{Mn}\) is \(5.6 \%\) larger than the radius of \(\mathrm{Cu}\) and the density of copper is \(8.96 \mathrm{~g} / \mathrm{cm}^{3}\), calculate the density of \(\mathrm{Mn}\).
Which are stronger, intermolecular or intramolecular forces for a given molecule? What observation(s) have you made that support this? Explain.
Cake mixes and other packaged foods that require cooking often contain special directions for use at high elevations. Typically these directions indicate that the food should be cooked longer above \(5000 \mathrm{ft}\). Explain why it takes longer to cook something at higher elevations.
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