Chapter 10: Q67 E (page 591)
Explain why ice, which is a crystalline solid, has a melting temperature of 0 °C, whereas butter, which is an amorphous solid, softens over a range of temperatures.
Crystalline solid requires a range of temperatures to be overcome.
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Tungsten crystallizes in a body-centered cubic unit cell with an edge length of 3.165 Ao.
(a) What is the atomic radius of tungsten in this structure?
(b) Calculate the density of tungsten.
What is the total amount of heat released when 94.0 g water at 80.0 °C cools to form ice at −30.0 °C?
What phase changes will take place when water is subjected to varying pressure at a constant temperature of \({\rm{0}}{\rm{.00}}{{\rm{5}}^{\rm{o}}}{\rm{C}}\)? At \({\rm{4}}{{\rm{0}}^{\rm{o}}}{\rm{C}}\) ? At \({\rm{ - 4}}{{\rm{0}}^{\rm{o}}}{\rm{C}}\)?
On the basis of intermolecular attractions, explain the differences in the boiling points of n-butane \(\left( { - 1 ^\circ C} \right)\) and chloroethane \(\left( {12 ^\circ C} \right),\)which have similar molar masses.
As it cools, olive oil slowly solidifies and forms a solid over a range of temperatures. Which best describes the solid?
(a) ionic (b) covalent network (c) metallic (d) amorphous (e) molecular crystals
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