Chapter 10: Q64E. (page 590)
What types of liquids typically form amorphous solids?
Large and cumbersome molecules are amorphous solid
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Classify each substance in the table as either a metallic, ionic, molecular, or covalent network solid
Pressure cookers allow food to cook faster because the higher pressure inside the pressure cooker increases the boiling temperature of water. A particular pressure cooker has a safety valve that is set to vent steam if the pressure exceeds \({\rm{3}}{\rm{.4 atm}}\). What is the approximate maximum temperature that can be reached inside this pressure cooker? Explain your reasoning.
Explain why the molar enthalpies of vaporization of the following substances increase in the order \({\rm{C}}{{\rm{H}}_{\rm{4}}}{\rm{ < }}{{\rm{C}}_{\rm{2}}}{{\rm{H}}_{\rm{6}}}{\rm{ < }}{{\rm{C}}_{\rm{3}}}{{\rm{H}}_{\rm{8}}}\), even though the type of IMF (dispersion) is the same.
Consider a cylinder containing a mixture of liquid carbon dioxide in equilibrium with gaseous carbon dioxide at an initial pressure of \({\rm{65}}\) atm and a temperature of \({\rm{2}}{{\rm{0}}^{\rm{o}}}{\rm{C}}\). Sketch a plot depicting the change in the cylinder pressure with time as gaseous carbon dioxide is released at constant temperature.
You may have heard someone use the figure of speech “slower than molasses in winter” to describe a process that occurs slowly. Explain why this is an apt idiom, using concepts of molecular size and shape, molecular interactions, and the effect of changing temperature.
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