Micha Mae D.

Pelegrina Date performed: Feb 6, 2020

8L Date submitted: Feb 18, 2020
Group 4

Intermolecular Forces of Attraction

Introduction

Intermolecular forces of attraction (IFMA) are the attractive forces holding particles together in
the condensed phases of matter, these are the liquid and solid form.The molecules in the liquid or
solid stick together and it makes the atoms to held together and makes the atom attractive to each
other cause by the intermolecular forces of attraction. In general, these forces are much weaker
than the intramolecular forces.

van der Waals forces is a term used to define the attraction of IFMA between molecules.There
are three types of intermolecular forces of attraction under the van der Waals forces and these are
the London dispersion forces, Dipole-dipole attractions and Hydrogen bond or H-bonding.

London Dispersion forces are relatively the weakest intermolecular force and it exists between
all types of molecules. The second one is the dipole-dipole forces and these are attractive forces
between the positive end of one polar molecule and the negative end of another polar molecule.
Lastly is the Hydrogen bond or Hydrogen bonding, a relatively strong form of intermolecular
attraction.

Boiling point is the temperature at which the vapor pressure of a liquid equals the pressure
surrounding the liquid and the liquid changes into a vapor and as the temperature is increased the
vapor pressure also increased. Bubbles of vapour form within the liquid and rise to the surface
upon boiling point.

Surface tension is the magnitude is the magnitude of the force exerted parallel to the surface of
the liquid divided by the length of the line in which the force acts and surface tension arises
because of the intermolecular forces of attraction that molecules in a liquid exert on one another.

II. Materials

A. Reagents
● Water
● Ethanol

B. Apparatus and Equipment

● 250 ml beaker ● Iron stand
● Stirring rod ● Triangular stirrer
● Funnel ● Burettes
● Bunsen Burner ● Thermometer
● Iron Ring ● Glass capillary tubes
● Iron clamp ● Small test tubes

C. Other materials

● Cooking oil
● Rubber band
● Ruler or micrometer

III. Procedure

The class is divided into four groups. Each of the group has an assigned task to do. The first and
second group was tasked to set-up the boiling point determination using an oil bath method and
identify the boiling point determination. While the third and 4th group was assigned to
determine the surface tension.

A. Boiling Point Determination

Set up a hot water bath using a 250mL beaker and begin heating the water in the beaker.
Obtain a 2-3ml of the liquid sample on in a clean, dry test tube. Record the temperature
of the sample while continuously stirring the oil gently in a triangular stirrer. Note the
time of the two temperature readings.

B. Surface Tension Determination

Fill the burette with a 10 ml of water and ethanol. Record the time when the drops started
to fall slowly coming out from the burette tip. Collect at least 30 drops of each liquid
sample and weigh it afterwards. Measured also the radius of the burette tip that is wetted
by the samples.

IV. Data/Observations

Table 1.1 Data on the boiling point determination of the liquid samples

Water Ethanol
Temperature at which rapid 0.90 °C 72 °C
and continuous bubbling
started at (°C)

Temperature at which the 95 °C 71 °C

liquid started to enter the
capillary tube (°C)

Boiling Point Range (°C) 95.109 °C 71-72°C

Table 1.2 Data on the mass of liquids collected

Water Ethanol

Mass of test tube, g 178.38 g 22.77g

Mass of test tube + liquid, g 10.02 g 23.24g

Mass of liquid, g 1.64g 0.47g

Table 1.3 Derived data for the determination of surface tension

Water Ethanol

Outer radius of burette tip 0.115 cm 0.18cm

( r ), cm

Number of drops 30 30

Average drop mass, g 0.055g 0.015g

Density of liquid, g/cm 0.99705 0.78506

 Drop volume (V), cm 0.3828409 0.019956011

r/V 0.302711759 0.663612554

Correction factor (f) 0.73434 0.61457

Surface tension, dyne/cm or 101 22

g/s

V. Discussion

The boiling point of a pure liquid is the temperature at which the vapor pressure of the liquid
exactly equals the pressure (atmospheric pressure) exerted on the liquid surface by the
atmosphere. Boiling point occurs when the vapor pressure is equal to the atmospheric
pressure.The table explains that there are changes from a liquid phase to the gaseous phase when
the vapor pressure of the liquid is equal to the atmospheric pressure applied in the liquid. As we
add heat into the water the water molecules begin to move faster and some of them formed up
and form a gas called the water vapor. In table 1.1 it is recorded that temperature of water at
which rapid and continuous bubbling is higher compare to the ethanol and also the temperature
at which the liquid started to enter the capillary tube is relatively higher in water compare to the
ethanol and lastly it was observed that the boiling point range of water is also higher than the
ethanol. Also in table 1.2 the data observed in terms of the mass of test tube, mass of test tube in
addition with liquid and mass of liquid is higher in water than in ethanol.

In table 1.3 on the surface tension determination, drop weight method is used to determine the
surface tension and this method was based on Tate’s law in 1864. This method was developed as
an accurate method for determining the surface tension. If we know the weight of each drop of
the liquid we can easily count the number of drops that lead us to determine its surface tension .
Each drop is falling slowly at the end of the capillary tube that is positioned vertically. The drops
at the tip begin to fall when its weight or volume reaches the magnitude balancing the surface
tension of the liquid. Using the formula W 2 = π rγ , where w is equivalent to the drop weight , r
is the capillary radius and y is denoted as the surface tension of the liquid. When the weight is
already the same to the circumference multiplied by the surface tension the drops started to fall
down. In the given data the water has higher results in almost all aspects than in ethanol. Water
has higher surface tension compared to ethanol and this is due to the property of water because it
has greater degrees of hydrogen-bonding in the bulk liquid. When there is a greater degree of
hydrogen bonding in a molecule it means that the molecules are attracted to each other and that
is why they stick to each other making it hard to break apart and this results that is harder to
break the molecule of the water compared to the surface of ethanol therefore resulting than water
has a higher surface tension than ethanol.

However, in the two experiments performed, boiling point determination and surface tension
determination results can also be affected and may not be accurate at all times due to certain
factors like human error and instrumental error that may affect the results.

VI. Conclusion

In the boiling point determination it is concluded that boiling point of a liquid depends on
temperature, atmospheric pressure, and the vapor pressure of the liquid and when the
atmospheric pressure is equal to the vapor pressure of the liquid, boiling will begin but
temperature of boiling liquid remains constant if it reaches its maximum boiling point and even
when more heat is applied.

The hydrogen bonding that exist between the molecules of water is much higher than the
bonding of molecules in the ethanol because molecules present in the water is hard to break or to
be apart which means that it is needed more energy in order to break the bonds of molecule
resulting to the increase of collision of the water thereby resulting also into higher boiling point
as compared in ethanol.
In surface tension determination it is the polarity of water molecules that can help explain why
water has a strong surface tension.

VII. Literature cited/ Bibliography

Petrucci, Ralph H., et al. General Chemistry: Principles and Modern Applications. Upper Saddle
River, NJ: Prentice Hall, 2007

E. I. Franses, O. A. Basaran, and C.-H. Chang, “Techniques to measure dynamic surface

tension,” Curr. Opin. Colloid Interface Sci. 1, 296 (1996).

Katherine N. Gascon, Steven J. Weinstein, Michael G. Antoniades. Use of Simplified Surface

Tension Measurements To Determine Surface Excess: An Undergraduate Experiment. Journal of
Chemical Education 2019, 96 (2) , 342-347

Blank, E. W., Ind. Eng. Chem. Anal. Ed., 1933, 5(1), p 74-75