Chemistry Investigatory Project rate of evaporation of different liquids

IndexTopic

Page no.

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Certificate of authenticity

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Acknowledgement

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Objective of project

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Introduction

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Factors influencing rate of Evaporation

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Application

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Theory

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Experiment no.1

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Experiment no.2

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Experiment no.3

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Experiment no.4

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Bibliography

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Chemistry project 

 

Certificate of Authenticity This is to certify that “Parvez Hassan Ansari”a

student of class 11th ‘A’ has successfully completed the

research project on the topic “Rate of Evaporation of

Different Liquids” under the guidance of Mr.R.N.Chauhan.

This project is absolutely genuine and does not

indulge in plagiarism of any kind. The references

taken in making this project have been declared at the end of this project.

Signature (subject teacher)

Signature (examiner)

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Chemistry project 

 

Acknowledgement I feel proud to present my investigatory project in chemistry on the “Rate of Evaporation of Different Liquids”. This project would not have been feasible without the proper rigorous guidance of chemistry teacher Mr.R.N.Chauhan who guided me throughout this project in every possible way. An investigatory project involves various difficult lab experiments, which have to obtain the observations and conclude the reports on a meaningful note. These experiments are very critical and in the case of failure may result in disastrous consequences. Thereby, I would like to thanks both Mr.R.N.Chauhan and lab assistant Mr.Damoder for guiding me on a systematic basis and ensuring that in completed all my experiments with ease. Rigorous hard work has put in this project to ensure that it proves to be the best. I hope that it proves to be the best. I hope that this project will prove to be a breeding ground for the next generation of students and will guide them in every possible way.

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Rate of Evaporation of Different Liquids Objective of the Project In this project, we shall investigate various factors such as nature of liquid, surface of liquid and temperature and find their correlation with the rate of evaporation of different liquids.

Introduction When liquid is placed in an open vessel. It slowly escapes into gaseous phase eventually leaving the vessel empty. This phenomenon is known as vaporization or evaporation. Evaporation of liquids can be explained in the terms of kinetic molecular model although there are strong molecular attractive forces which hold molecules together. The molecules having sufficient kinetic energy can escape into gaseous phase. If such molecules happen to come near the surface in a sample of liquid all the molecules do not have same kinetic energy. There is a small fraction of molecules which have enough kinetic energy to overcome the attractive forces and escapes into gaseous phase. Evaporation causes cooling. This is due to the reason that the molecules which undergo evaporation have high kinetic energy therefore the kinetic energy of the molecules which are left behind is less. Since the remaining molecules which are left have lower average kinetic energy. Therefore temperature is kept constant the remaining liquid will have same distribution of the molecular kinetic energy and high molecular energy will kept one escaping from liquid into gaseous phase of the liquid is taken in an open vessel evaporation will continue until whole of the liquid evaporates.   Evaporation is an essential part of the water cycle. Solar energy drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation is caused when water is exposed to air and the liquid molecules turn into water vapor which rises up and forms clouds.

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Factors influencing rate of Evaporation:1. Concentration of the substance evaporating in the air. If the air Already has a high concentration of the substance evaporating, then the given substance will evaporate more slowly. 2. Concentration of other substances in the air. If the air is already saturated with other substances, it can have a lower capacity forth substance evaporating. 3. Temperature of the substance. If the substance is hotter, then evaporation will be faster. 4. Flow rate of air. This is in part related to the concentration points above. If fresh air is moving over the substance all the time, then the concentration of the substance in the air is less likely to go up with time, thus encouraging faster evaporation. In addition, molecules in motion have more energy than those at rest, and so the stronger the flow of air, the greater the evaporating power of the air molecules. 5. Inter-molecular forces. The stronger the forces keeping the molecules together in the liquid or solid state the more energy that must be input in order to evaporate them. 6. Surface area and temperature. The rate of evaporation of liquids varies directly with temperature. With the increase in the temperature, fraction of molecules having sufficient kinetic energy to escape out from the surface also increases. Thus with the increase in temperature rate of evaporation also increases. Molecules that escape the surface of the liquids constitute the evaporation. Therefore larger surface area contributes accelerating evaporation.

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6. Nature of Liquids. The magnitude of inter-molecular forces of attraction in liquid determines the speed of evaporation. Weaker the inter-molecular forces of attraction larger are the extent of evaporation. In diethyl ether rate of evaporation is greater than that of ethyl alcohol. 7. Composition of Environment. The rate of evaporation of liquids depends upon the flow of air currents above the surface of the liquid. Air current flowing over the surface of the liquid took away the molecules of the substance in vapour state thereby preventing condensation.

8. Density. The higher the density, the slower a liquid evaporates. In the US, the National Weather Service measures the actual rate of evaporation from a standardized "pan" open water surface outdoors, at various locations nationwide. Others do likewise around the world. The US data is collected and compiled into an annual evaporation map. The measurements range from under 30 to over the120 inches (3,000 mm) per year. 9. Pressure. In an area of less pressure, evaporation happens faster because there is less exertion on the surface keeping the molecules from launching themselves

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Applications:When clothes are hung on a laundry line, even though the ambient temperature is below the boiling point of water, water evaporates. This is accelerated by factors such as low humidity, heat (from the sun), and wind. In a clothes dryer hot air is blown through the clothes, allowing water to evaporate very rapidly.

Theory:For molecules of a liquid to evaporate, they must be located near the surface, be moving in the proper direction, and have sufficient kinetic energy to overcome liquid-phase intermolecular forces. Only a small proportion of the molecules meet these criteria, so the rate of evaporation is limited. Since the kinetic energy of a molecule is proportional to its temperature, evaporation proceeds more quickly at higher temperatures. As the faster-moving molecules escape, the remaining molecules have lower average kinetic energy, and the temperature of the liquid thus decreases. This phenomenon is also called evaporative cooling. This is why evaporating sweat cools the human body. Evaporation also tends to proceed more quickly with higher flow rates between the gaseous and liquid phase and in liquids with higher vapor pressure. For example, laundry on a clothes line will dry (by evaporation) more rapidly on a windy day than on a still day. Three key parts to evaporation are heat, humidity and air movement. Evaporative equilibrium:-

Vapor pressure of water vs. temperature. 760 Torr = 1 atm.

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If evaporati e ion takes place in a closed vessel, v th he escapin ng molecu ules accum mulate ass a vapor v aboove the liq quid. Man ny of the moleculess return to t the liqu uid, with retturning molecules m becoming g more frrequent as the den nsity and pressure of the vap por increa ases. When the prrocess of escape e an nd return reaches an a equilib brium, thee vapor iss said to be b "satura ated," and d no furth her chang ge in either vapor pressure and density y or liquid d tempera ature willl occur. For a systeem consissting of va apor and liquid of a pure p subsstance, this equilib brium sta ate is directly relatted to the vapor preessure of the substtance, as given by the Clau usius-Clap peyron reelation:

Wh here P1, P2 are the e vapor prressures at a temperratures T1, T2 resp pectively, ΔHvap is thee enthalp py of vapo orization, and R is the univeersal gas constantt. The rate of eva aporation n in an op pen system m is relatted to thee vapor prressure foound in a closed sysstem. If a liquid is heated, when w thee vapor prressure reeaches th he ambien nt preessure the liquid will w boil. Th he ability for a mollecule of a liquid too evapora ate is larg gely based d on the amount a of kinetic k en nergy an individua al particlee may posssess. Ev ven at low wer tempeeratures, ind dividual molecules m s of a liqu uid can ev vaporate if i they ha ave more than the minimum amount a off kinetic energy e required foor vaporizzation. Bu ut vaporizzation is not n only the t processs of a change of sttate from m liquid too gas but it is i also a change c off state froom a solid d to gas. This T proceess is alsoo known as a sub blimation n but can also be known k as vaporization.

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Experiment no. 1 Aim: To compare the rates of evaporation of acetone, benzene and chloroform. Requirement: Three same size Petri dishes of diameter 10 cm, 10 ml. pipettes, stop watch, acetone benzene and chloroform. Procedure: 1. Clean and dry all Petri dishes and identify them as A, B and C. 2. Pipette out of 10 ml. acetone in Petri dish "A" with stopper similarly pipette out of 10 ml. of benzene and chloroform in each of Petri "B" and "C". 3. Remove the cover plates from all Petri dishes and start the stop watch. 4. Let the Petri dishes remain exposed for 10 minute. Now cover each of the Petri dish and note the volume of remaining material in them. Observation:

Time: 10 min. = 600 Sec.

Petri dishes Marked

Liquid Taken (V1) ml.

A

10

Volume remaining (V2) ml. 2

B

10

C

10

Results:

Vol. Evap. V=V1–V2

Rate (V/T) ml./s

8

8/600=0.0133

3

7

7/600=0.0116

4

6

6/600=0.010

Rate of evaporation of Acetone is 0.0133 ml/s. Rate of evaporation of Benzene is 0.0166 ml/s. Rate of evaporation of Chloroform is 0.010 ml/s.

Conclusion: The intermolecular forces of acetone, benzene and chloroform are in order. Chloroform > Benzene > Acetone.   8 

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Experiment no. 2 Aim: To study the effect of surface area on the rate of evaporation of diethyl ether. Requirement: Three Petri dishes of diameter 2.5 cm, 5 cm, 7.5 cm. with cover 10 ml. of pipette and stop watch. Procedure: 1. Clean and dry all Petri dishes and mark them as A, B and C. 2. Pipette out of 10 ml. diethyl ether in each of the Petri dishes A, B and C and cover them immediately. 3. Uncover all three Petri dishes and start the stop watch. 4. Note the remaining volume after 10 min. vaporization of diethyl ether from each Petri dish.

Observation: Time: 10 min. = 600 Sec. Petri dishes Marked A

Diameter of P.T.Ds. 2.5

Volume Taken (ml.) 10

Remaining Vol. (ml.) 4

Evaporated volume 6

B

5.0

10

2

8

C

7.5

10

0

10

Results: The order of evaporation of acetone in three Petri dishes as 7.5 > 5.0 > 2.5 cm. Conclusion: Larger the surface area more is evaporation.

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Chemistry project 

 

Experiment no. 3 Aim: To study the effect of temperature on the rate of evaporation of acetone. Requirement: Two Petri dishes of 5 cm. diameter each stop watch, 10 ml. pipette, thermometer and thermostat. Procedure: 1. Wash and Clean, dry the Petri dishes and mark them as A, B. 2. Pipette out of 10 ml. of acetone to each of Petri dishes A and B and cover them. 3. Put one Petri dish at room temperature and to the other heat for same time. 4. Note the reading.

Observation: Time: 10 min. = 600 Sec.

Petri dishes Marked

Time (Sec.)

Temperature (0C)

Volume Taken (ml.)

Evaporated volume (ml.)

A

10

30

10

10

B

20

40

10

10

Results: The order of evaporation of acetone in two Petri dishes as given Room Temperature < Heating. Conclusion: Observation clearly shows that the evaporation increases with temperature.

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Chemistry project 

 

Experiment no. 4 Aim: To study the effect of air current on the rate of evaporation of acetone. Requirement: Two Petri dishes acetone. Procedure: 1. Clean and dry the Petri dishes and mark them as A and B. 2. Keep one dish where no air current and other under a fast air current. 3. Note the reading.

Observation: • Initial Volume 10 ml. of Acetone.

Petri dishes Marked A B

Conditions

Time (Sec.)

With fan

40

volume Evaporated (ml.) 10

without fan

50

10

Results: The order of evaporation of acetone in two Petri dishes as given With fan > Without Fan. Conclusion: The rate of evaporation of liquid increases with the increase in rate of flow of air current.         11 

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Bibliography€ www.google.com € www.wikipedia.org € www.allprojectreports.com € www.chemistryprojects.com € Comprehensive practical book of 11th

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