Experiments have shown that this phenomenon occurs when the vapor pressure of the liquid equals the

Colligative properties or collective properties are properties that depend only on the number of solute particles food warmer buffet in the solution and the nature of the solute particles. food warmer buffet All these species have the same origin as they depend on the number of solute particles present, whether food warmer buffet they are atoms, ions or molecules. Colligative properties are decreased vapor pressure, the boiling point elevation, decrease the freezing point and osmotic food warmer buffet pressure. Therefore in the colligative properties of solutions of non-electrolytes are solutions containing concentrations 0.2 M.
One of the most important characteristics of the fluids is the ability to evaporate, ie the tendency of the particles of the liquid surface, to leave the liquid phase in the form of steam.
In the evaporation of liquids, certain molecules near the surface with sufficient energy to overcome the forces of attraction of the other (neighboring molecules) and form the gaseous phase.
Some vapor molecules food warmer buffet return to the liquid phase, because as it increases the amount of gas phase molecules increases the probability that a molecule collision with the liquid surface and adhere to it.
The molecules of the gas phase the liquid phase collide exert a force against the liquid surface, a force which is called vapor pressure, which is defined as a vapor pressure of its liquid phase pure when both are in balance dynamic.
In short for the same liquid. At higher temperatures there is more liquid evaporation. As the temperature increases, the molecules in the liquid move more energy food warmer buffet and therefore can more easily escape from their neighbors, because the interaction food warmer buffet forces due to hold them together.
As we know a pure liquid has a vapor pressure determined, that depends only on the fluid under study and the temperature. food warmer buffet The value of the vapor pressure food warmer buffet of the pure liquid is changed if added to the liquid (solvent) food warmer buffet any solute.
The solute may be volatile, that is, has a vapor pressure greater than 1% of the vapor pressure of the solvent at the same temperature, or non-volatile, ie, has a vapor pressure of less than 1% of the vapor pressure of the solvent at the same temperature. In both cases the vapor pressure of the solvent is changed in relation to the pure solvent.
The rate at which molecules leaving the surface of the liquid and pass into the gas phase is equal to the rate at which molecules of the gas phase back to the liquid surface.
A nonvolatile solute is added to the liquid, reduces the ability of solvent molecules to pass from the liquid food warmer buffet phase to the vapor phase, which are generated due to interaction forces nuvas. Therefore a displacement of the equilibrium, resulting in a reduction of vapor pressure over the solution.
The degree to which a nonvolatile solute vapor pressure decreases is proportional to the concentration of the solution, ie, the higher the concentration of the solution food warmer buffet the greater the reduction in vapor pressure and therefore the reduction in steam pressure is approximately proportional to the total concentration of solute particles (electrolyte or non-electrolyte).
The quantitative expression of the decrease in vapor pressure of solutions containing nonvolatile solutes is given by Raoult's food warmer buffet Law (Francois Marie Raoult 1885). This scientist proved that "at a constant temperature, the decrease food warmer buffet in vapor pressure is proportional to the concentration of solute present in the solution." This principle is established mathematically by the following equations:
The solutions obey the law are called ideal solutions raoult. Solutions approach the ideal behavior when the solute concentration is low and when the solute and solvent are similar both molecular size and the type of intermolecular attractive forces between them.
A liquid in an open container undergoes evaporation. If the temperature is high enough, are formed within the liquid steam bubbles rise to the surface. When this happens, it is said that the liquid boils.
Experiments have shown that this phenomenon occurs when the vapor pressure of the liquid equals the external or atmospheric pressure acting on the liquid surface. Therefore the boiling point is defined as the temperature at which the vapor pressure equals the external pressure or atmospheric pressure.
Remember that the liquid is at its boiling point when the vapor pressure is equal to external pressure food warmer buffet or atmospheric