Experimental Organic Chemistry: A Miniscale & Microscale Approach (Cengage Learning Laboratory Series for Organic Chemistry)
6th Edition
ISBN: 9781305080461
Author: John C. Gilbert, Stephen F. Martin
Publisher: Brooks Cole
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Question
Chapter 3.3, Problem 2E
a)
Interpretation Introduction
Interpretation:Vapor pressure as applied to melting should be defined.
Concept introduction:Changes that involve no transformation of one substance into another are called physical changes. In these changes, size and shape of matter are changed but these are not accompanied by
b)
Interpretation Introduction
Interpretation:Melting point or melting point range should be defined.
Concept introduction:Changes that involve no transformation of one substance into another are called physical changes. In these changes, size and shape of matter are changed but these are not accompanied by chemical reactions. Melting of ice, boiling of water, dissolution of sugar into water are some examples of physical changes.
c)
Interpretation Introduction
Interpretation:Mixed melting point should be defined.
Concept introduction:Changes that involve no transformation of one substance into another are called physical changes. In these changes, size and shape of matter are changed but these are not accompanied by chemical reactions. Melting of ice, boiling of water, dissolution of sugar into water are some examples of physical changes.
d)
Interpretation Introduction
Interpretation:Eutectic point should be determined.
Concept introduction:Changes that involve no transformation of one substance into another are called physical changes. In these changes, size and shape of matter are changed but these are not accompanied by chemical reactions. Melting of ice, boiling of water, dissolution of sugar into water are some examples of physical changes.
e)
Interpretation Introduction
Interpretation: Eutectic mixture should be determined.
Concept introduction: Changes that involve no transformation of one substance into another are called physical changes. In these changes, size and shape of matter are changed but these are not accompanied by chemical reactions. Melting of ice, boiling of water, dissolution of sugar into water are some examples of physical changes.
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Students have asked these similar questions
22. Why is the "boiling chips" used in the process of distillation? *
To get the stable bolling point temperature of the mixture.
To avoid the bumping of molecules of the compound mixture.
To distill the components of the mixture at the atmospheric temperature.
Why is it best to cool a solution slowly as a solid crystallizes?
impurities are more likely to crystallize as well when done quickly
the solid obtained will have a higher purity when done quickly
no solid will form when done quickly
the solvent could start to boil again when done quickly
Simple distillation is used if the following criteria are met EXCEPT:
a. The boiling point of the compound to be distilled should not be unusually high.
b. The boiling point difference of the components should be less than 25˚C.
c. The components of the mixture should be inert.
d. The compound to be distilled should not decompose before its boiling point.
Chapter 3 Solutions
Experimental Organic Chemistry: A Miniscale & Microscale Approach (Cengage Learning Laboratory Series for Organic Chemistry)
Ch. 3.2 - Prob. 1ECh. 3.2 - Prob. 2ECh. 3.2 - Prob. 3ECh. 3.2 - Prob. 4ECh. 3.2 - Prob. 5ECh. 3.2 - Prob. 6ECh. 3.2 - Prob. 7ECh. 3.2 - Prob. 8ECh. 3.2 - Prob. 9ECh. 3.2 - Prob. 10E
Ch. 3.2 - Prob. 11ECh. 3.2 - Prob. 12ECh. 3.2 - Prob. 13ECh. 3.2 - Prob. 14ECh. 3.2 - Prob. 15ECh. 3.2 - Prob. 16ECh. 3.2 - Prob. 17ECh. 3.2 - Prob. 18ECh. 3.2 - Prob. 19ECh. 3.2 - Prob. 20ECh. 3.2 - Prob. 21ECh. 3.2 - Prob. 22ECh. 3.2 - Prob. 23ECh. 3.2 - Prob. 24ECh. 3.2 - Prob. 25ECh. 3.2 - Prob. 26ECh. 3.2 - Prob. 27ECh. 3.2 - Prob. 28ECh. 3.2 - Prob. 29ECh. 3.2 - Prob. 30ECh. 3.2 - Prob. 31ECh. 3.2 - Prob. 32ECh. 3.2 - Prob. 34ECh. 3.3 - Prob. 1ECh. 3.3 - Prob. 2ECh. 3.3 - Prob. 3ECh. 3.3 - Prob. 4ECh. 3.3 - Prob. 5ECh. 3.3 - Prob. 6ECh. 3.3 - Prob. 7ECh. 3.3 - Prob. 8ECh. 3.3 - Prob. 10ECh. 3.3 - Prob. 11ECh. 3.3 - Prob. 12ECh. 3.3 - Prob. 13ECh. 3.3 - Prob. 14ECh. 3.3 - Prob. 15ECh. 3.3 - Prob. 16ECh. 3.3 - Prob. 17ECh. 3.3 - Prob. 18ECh. 3.3 - Prob. 19ECh. 3.3 - Prob. 21ECh. 3.3 - Prob. 22ECh. 3.3 - Prob. 23ECh. 3.3 - Prob. 24ECh. 3.3 - Prob. 25ECh. 3.3 - Prob. 26E
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