(a) Interpretation: 2-methylbutane, pentane and 2,2-dimethylpropane should be arranged in increasing order of boiling point. Concept Introduction: The compound containing longest parent chain of carbon having high boiling point due to the bulkiness of the structure while the compound containing shortest parent chain of carbon having low boiling point. Moreover, straight chain has large surface area which increases the possibility of area of contact with other chain which results in higher Vander Waal forces between them and thus increases the boiling point. Thus, on increasing branching, due to decrease in surface area, boiling point decreases.

Question

6. The equilibrium constant for the reaction 2 HBr (g) → H2(g) + Br2(g) Can be expressed by the empirical formula 11790 K In K-6.375 + 0.6415 In(T K-¹) - T Use this formula to determine A,H as a function of temperature. Calculate A,-H at 25 °C and at 100 °C.

Answer 1

Question

Chapter 11.9, Problem 11.8QC

Interpretation Introduction

(a)

Interpretation:

2-methylbutane, pentane and 2,2-dimethylpropane should be arranged in increasing order of boiling point.

Concept Introduction:

The compound containing longest parent chain of carbon having high boiling point due to the bulkiness of the structure while the compound containing shortest parent chain of carbon having low boiling point.

Moreover, straight chain has large surface area which increases the possibility of area of contact with other chain which results in higher Vander Waal forces between them and thus increases the boiling point.

Thus, on increasing branching, due to decrease in surface area, boiling point decreases.

Interpretation Introduction

(b)

Interpretation:

3,3-dimethylheptane, nonane, 2,2,4-trimethylhexane should be arranged according to increasing boiling point.

Concept Introduction:

The compound containing longest parent chain of carbon having high boiling point due to the bulkiness of the structure while the compound containing shortest parent chain of carbon having low boiling point.

Moreover, straight chain has large surface area which increases the possibility of area of contact with other chain which results in higher Vander Waal forces between them and thus increases the boiling point. Thus, on increasing branching, due to decrease in surface area, boiling point decreases.

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