Boiling Point

The Main Idea

The main idea of this page is a description of the property of matter that is it's boiling point. In short, the boiling point is the temperature at which the vapor pressure of a liquid is equal to the pressure on the liquid.

A Mathematical Model

The main mathematical model for this property is the boiling point elevation equation. This equation takes into account the effect that adding a solute to a solvent has on it's boiling point. For example ΔT = i K_bm, where ΔT is the temperature difference that arises from adding the solute, i is the van 't Hoff factor which is equivalent to the number of substances a molecule ionizes into (i.e NaCl is 2, sugar is 1, MgCl₂ is 3), K_b is a thermodynamic constant relating to the solvent, and m is the molality.

A Computational Model

Creating a computational model for this equation would be pretty easy, you would first have to initialize the constants, which would be i, K_b, and either m or the information that goes into calculating molality.

K = ???

m = moles of solute/mass of solvent

i = ???

ΔT = i*K*m

Examples

An example of an easy, middling and difficult problem are included in the link below. An easy example would be problems 3-5, a middling example would be problems 6, 8, 9, and 10. A difficult example would be the bonus problems.

Boiling Point Elevation

Connectedness

Boiling point in itself is very important in many every day processes and especially in my major (chemical engineering). It is a very important property that often helps to solve many problems about a system. One universal use for boiling point elevation is in cooking. Adding a solute such as salt to water that you are trying to boil will cause it to be hotter than it would be otherwise when the boiling point has not been elevated. A large amount of solute would be necessary to acquire an appreciable increase, however there is a very small increase no matter how much you use. Boiling point elevation is also used in sugar refining; at some points during the process the syrup is boiled and the temperature at which it boils depends on the concentration of sugar at that time.

History

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See also

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Further reading

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External links

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References

Uses of Boiling Point Elevation Boiling Point Elevation Chemistry Basics Melting Point, Freezing Point, Boiling Point