
Interpretation: The differences between boiling point and evaporation needs to be explained.
Concept introduction: Boiling point can be defined as a temperature where vapor pressure of the liquid becomes equal to the normal atmospheric pressure (1 atm) and hence the liquid gets converted into gaseous state.
Evaporation is conversion of liquid into vapor below the boiling point of the substance.

Answer to Problem 6RQ
There are many differences between boiling point and evaporation in terms of surface area, rate, temperature and source of energy.
Explanation of Solution
Difference between boiling point and evaporation are given in tabular format.
Boiling Point | Evaporation |
It occurs throughout the bulk of the liquid. | It happens only over the surface of the liquid. |
It occurs at particular temperature which is varies for different liquids. | It occurs at all temperature. |
It is a quick process. | It is a slow process. |
External source of energy needed to heat the liquid. | It takes energy from the surroundings. |
There are many differences between boiling point and evaporation in terms of surface area, rate, temperature and source of energy.
Chapter 14 Solutions
World of Chemistry, 3rd edition
- Draw the products formed when each ester is hydrolyzed with water and sulfuric acid.arrow_forwardDraw the complete structural formula from each condensed structure. include all hydrogen atoms.arrow_forwardDraw the complete structural formula from each condensed structure. Include all hydrogen atoms.arrow_forward
- Construct a molecular orbital energy-level diagram for BeH2. Sketch the MO pictures (schematic representation) for the HOMO and LUMO of BeH2 [Orbital Potential Energies, H (1s): -13.6 eV; Be (2s): -9.3 eV, Be (2p): -6.0 eV]arrow_forwardIndicate the isomers of the A(H2O)6Cl3 complex. State the type of isomerism they exhibit and explain it briefly.arrow_forwardState the formula of the compound potassium μ-dihydroxydicobaltate (III) tetraoxalate.arrow_forward
- Consider the reaction of the cyclopentanone derivative shown below. i) NaOCH2CH3 CH3CH2OH, 25°C ii) CH3!arrow_forwardWhat constitutes a 'reference material', and why does its utilization play a critical role in the chemical analysis of food products? Provide examples.arrow_forwardExplain what calibration is and why it is essential in relation to food analysis. Provide examples.arrow_forward
- ChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage LearningChemistryChemistryISBN:9781259911156Author:Raymond Chang Dr., Jason Overby ProfessorPublisher:McGraw-Hill EducationPrinciples of Instrumental AnalysisChemistryISBN:9781305577213Author:Douglas A. Skoog, F. James Holler, Stanley R. CrouchPublisher:Cengage Learning
- Organic ChemistryChemistryISBN:9780078021558Author:Janice Gorzynski Smith Dr.Publisher:McGraw-Hill EducationChemistry: Principles and ReactionsChemistryISBN:9781305079373Author:William L. Masterton, Cecile N. HurleyPublisher:Cengage LearningElementary Principles of Chemical Processes, Bind...ChemistryISBN:9781118431221Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. BullardPublisher:WILEY





