Intermolecular Forces and Boiling Points

This video lesson covers the concept of vapor pressure, its measurement, and factors affecting it, such as temperature and intermolecular forces. It explains the relationship between vapor pressure and boiling point, and how to read Table H for different substances. The lesson includes practice problems to reinforce understanding.

What is the primary reason that water eventually evaporates when left in an open container?

• Water molecules gain enough energy to overcome intermolecular forces.

• Water molecules are lighter than air.

• Water molecules are attracted to the container walls.

• Water molecules are constantly moving.

How does a high vapor pressure affect the evaporation of a substance?

• It prevents evaporation.

• It has no effect on evaporation.

• It makes evaporation faster.

• It makes evaporation slower.

Which of the following factors does NOT affect vapor pressure?

• Presence of impurities

• Color of the liquid

• Intermolecular forces

• Temperature

What is the relationship between intermolecular forces and vapor pressure?

• Direct relationship

• Cyclic relationship

• Inverse relationship

• No relationship

What happens to the boiling point of water at higher altitudes?

• It fluctuates randomly.

• It remains the same.

• It decreases.

• It increases.

How can you make a liquid boil without increasing its temperature?

• Increase the vapor pressure.

• Stir the liquid continuously.

• Decrease the atmospheric pressure.

• Add more liquid.

Which substance has the weakest intermolecular forces according to Table H?

• Ethanolic acid

• Water

• Ethanol

• Propanol

What does the dashed line in Table H represent?

• Sublimation point

• Boiling point

• Standard pressure

• Freezing point

Which substance is the most volatile according to Table H?

• Water

• Ethanolic acid

• Ethanol

• Propanol

What is the effect of stronger intermolecular forces on boiling point?

• Boiling point becomes unpredictable

• Lower boiling point

• No effect on boiling point

• Higher boiling point