Question

How does each of the following affect the rate of evaporation of a liquid in an open dish? a. intermolecular forces b. temperature c. surface area

Short answer

The rate of evaporation of a liquid in an open dish is affected by: a. Intermolecular forces: Stronger intermolecular forces require more energy to overcome, leading to a slower evaporation rate. b. Temperature: Higher temperatures increase the average kinetic energy of molecules, resulting in a faster evaporation rate as more molecules have sufficient energy to transition into the gaseous phase. c. Surface area: Larger surface areas expose more liquid molecules to the environment, allowing for more simultaneous evaporation and a faster evaporation rate.

Step-by-step solution

Understanding Evaporation

Evaporation is the process by which molecules in a liquid phase gain sufficient energy to transition into the gaseous phase. The rate of evaporation largely depends on the energy distribution among the molecules and the number of molecules that need to be removed from the liquid surface to keep the balance between the gaseous and liquid phases.

Intermolecular Forces

Intermolecular forces are the forces between molecules that hold them together in a liquid. There are different types of intermolecular forces (e.g., hydrogen bonding, Van der Waals, etc.). The stronger the intermolecular forces, the more energy is required for molecules to break free and evaporate. Therefore, liquids with stronger intermolecular forces are expected to have a slower evaporation rate compared to those with weaker intermolecular forces.

Temperature

Temperature is a measure of the average kinetic energy of particles in a substance. As the temperature of a liquid increases, so does the average kinetic energy of its molecules. If the molecules have enough kinetic energy to overcome intermolecular forces, they can escape the liquid phase and enter the gaseous phase. Therefore, a higher temperature generally leads to a faster evaporation rate, as more molecules have sufficient energy to overcome the intermolecular forces and transition into the gaseous phase.

Surface Area

Surface area is the amount of exposed liquid surface that is in contact with the surrounding environment. In the context of evaporation, a larger surface area allows more opportunities for interactions between the liquid molecules and the surrounding environment. As the surface area increases, more molecules can evaporate simultaneously, thereby increasing the evaporation rate. Conversely, a smaller surface area exposes fewer molecules to the environment and leads to a slower evaporation rate. In conclusion, the rate of evaporation of a liquid in an open dish is affected by: - Intermolecular forces: Stronger forces lead to a slower evaporation rate. - Temperature: Higher temperatures lead to a faster evaporation rate. - Surface area: Larger surface areas lead to a faster evaporation rate.