Properties of Liquids

Prepared by John Paul A. Catipay, LPT, MSc (cand.
)
Objectives
• 1. Distinguish each properties
from each other
• 2. Determine the relationship
between the peoperties and
strength of intermolecular forces
of attraction
• 3. Explain the reason behind the
uniquw properties of water
• Intermolecular forces (in order of decreasing strength) are: ion-ion,
metallic, dipole_x0002_dipole and London dispersion (or induced
dipole) forces. (Strictly speaking, covalent bonding, present in
covalent network solids, is not an inter-molecular force since the solid
in this case is a single giant molecule).
• ‘Hydrogen bonding’ is a special case of a dipole-dipole force, where
an extra large dipole exists between the hydrogen covalently bonded
to a small electronegative atom, such as N, O or F. Hydrogen bonding
is an inter-molecular force between the hydrogen of one molecule
and the lone pair of electrons on the nitrogen, oxygen or fluorine of a
neighboring molecule.
• For molecules with a net dipole moment (or large individual bond
dipole), the dominant interaction will be dipole-dipole interactions
(such liquids are said to be polar). If the molecules have only weak
dipoles (e.g., C-H bonds) then London dispersion (induced dipole)
forces become important. If the molecules have no dipole moment,
(e.g., H2, noble gases etc.) then the only interaction between them
will be the weak London dispersion (induced dipole) force.
• Large atoms (or non-polar molecules) have larger London dispersion
forces as there larger electron clouds are farther away from the nuclei
and are therefore more polarizable.
• For liquids, stronger intermolecular forces result in higher viscosity,

surface tension, boiling point and melting point and lower vapour
pressure
• Tendency of liquids to minimize
their surface area.
• Energy required to increase the
surface area by some unit
amount
• Directly related to strength of
IMFs
• Surface tension is the energy
required to increase the surface
area of a liquid by a unit
amount. The values are given in
J/m2.
• Surface tension arises
because the molecules at the
surface of a liquid experience
a net force toward the center
of the liquid.
• Surface tension is the property
that allows insects to walk on
the surface of water or a pin to
float.
Surface tension also explains the
development of a meniscus, the
curvature of the surface of a liquid
in a column.
When the liquid is attracted to the

glass, the curvature is concave, as
is the case with water.
When the liquid is not attracted to

the glass, the curvature is convex,
as is the case with mercury.
Capillary Action
ADHESION
COHESION
Liquid rising in a tube.
Combination of two forces.
Cohesive force:
Attraction between the molecules in
the liquid
Adhesive force:
Attraction between the molecules
and the surface of the tube
Viscosity
Viscosity is the resistance to flow
exhibited by liquids and gases.
This property differentiates the

flow of syrup from the flow of
water: Syrup is more viscous than
water.
In the figure, steel balls were

dropped into the glycerol and the
water at the same time.
Viscosity
• Resistance of a liquid to flow.
• Increases with molar mass and
length.
• Decreases with temperature.
Vapor Pressure
The vapor pressure of a liquid at a particular temperature is the partial
pressure of the vapor over the liquid measured at equilibrium.
When a liquid is placed in a closed vessel, the partial pressure of its

vapor increases over time until it reaches equilibrium. At equilibrium,
evaporation and condensation continue to occur, but do so at the same
rate. This situation, which is called a dynamic equilibrium, is illustrated
on the next slide.
Vapor Pressure & the dynamic equilibrium
• The vapor pressure depends on the liquid and on the temperature.
This relationship is illustrated on the next slide for four substances.
Note that as temperature increases, vapor pressure increases.
• Water evaporating and condensing in a closed container reaches a
state of dynamic equilibrium.
• Rate of evaporation = Rate of condensation

• When a system in dynamic
equilibrium is disturbed the
system will respond to minimize
the disturbance and reestablish
equilibrium.
• Pressure of a gas in dynamic equilibrium with a liquid = vapor
pressure (Pvap).
• Weak IMFs = high Pvap
• Strong IMFs = low Pvap
• The boiling point is the temperature at which the vapor pressure is
equal to the pressure on the liquid, usually atmospheric pressure.
• In other words boiling Point is the temperature at which the liquid’s
vapor pressure is equal to the external pressure.
• At this temperature, bubbles of gas form within the liquid, as
illustrated in the figure. The normal boiling point is measured at 1
atmosphere pressure.
When the pressure on the liquid increases, as is the case with a
pressure cooker, the boiling point increases.
Conversely, when the pressure on the liquid decreases, as is the case at

high altitude, the boiling point decreases.
• When a liquid reaches the BP
there is enough energy for
molecules in the interior to
break free and enter the gas
state.
• Normal Boiling Point –

temperature at which the
Pvap = 1 atm.
Temperature Dependence of Vapor Pressure and
Boiling Point
• Boiling Point
• Adding heat to a boiling liquid
does not increase the
temperature above the boiling
point
• Just makes it boil faster
Molar Heat of Vaporization
• The molar heat of vaporization ( Δ H vap ) of a substance is the heat
absorbed by one mole of that substance as it is converted from a
liquid to a gas. As a gas condenses to a liquid, heat is released.
• it is the amount of heat necessary to boil (or condense) 1.00 mole of
a substance at its boiling point
Molar Heat of Vaporization
• Keep in mind the fact that this is a very specific value. It is only for
one mole of substance boiling. The molar heat of vaporization is an
important part of energy calculations since it tells you how much
energy is needed to boil each mole of substance on hand. (Or, if we
were cooling off a substance, how much energy per mole to remove
from a substance as it condenses.)
• Every substance has its own molar heat of vaporization.
• The units for the molar heat of vaporization are kilojoules per mole
(kJ/mol). Sometimes the unit J/g is used. In that case, it is referred to
as the heat of vaporization, the term 'molar' being eliminated.
• The molar heat of vaporization
for water is 40.7 kJ/mol. To get
the heat of vaporization, you
simply divide the molar heat by
18.015 g/mol.
Unique Properties of Water
• High surface tension
• High boiling point & molar heat of vaporization (relative to molar
mass)
• High specific heat capacity
• Solid is less dense than liquid
• Universal solvent
• All of these properties arise from
the bent geometry of water and
highly polar nature of the O-H
bonds.
• Each water molecule can
form 4 hydrogen bonds
• Very strong IMF
High Surface tension
• Besides mercury, water has the highest surface tension for all liquids.
Water's high surface tension is due to the hydrogen bonding in water
molecules.
• Water has a high surface tension because of the high attraction of
water molecules to each other through a web of hydrogen bonds13.
Surface tension is the energy required to increase the surface area of
a liquid by a unit amount. Water has a surface tension of 0.07275
joule per square metre at 20 °C, which is higher than most other
liquids14. High surface tension allows water to resist penetration and
support objects on its surface.
High heat of vaporization
• Water also has an exceptionally high heat of vaporization.
Vaporization occurs when a liquid changes to a gas, which makes it an
endothermic reaction.
• Water's heat of vaporization is 41 kJ/mol. Vapor pressure is inversely
related to intermolecular forces, so those with stronger
intermolecular forces have a lower vapor pressure.
• Water has very strong intermolecular forces, hence the low vapor
pressure, but it's even lower compared to larger molecules with low
vapor pressures.
• High boiling point (relative to
molar mass)
• If you look at the periodic table and locate tellurium (atomic number:
52), you find that the boiling points of hydrides decrease as molecule
size decreases.
• So the hydride for tellurium: H2Te (hydrogen telluride) has a boiling
point of -4°C. Moving up, the next hydride would be H2Se (hydrogen
selenide) with a boiling point of -42°C.
• One more up and you find that H2S (hydrogen sulfide) has a boiling
point at -62°C. The next hydride would be H2O (WATER!). And we all
know that the boiling point of water is 100°C.
• So despite its small molecular weight, water has an incredibly big
boiling point. This is because water requires more energy to break its
hydrogen bonds before it can then begin to boil.
• High heat capacity
• Lots of heat required to break
up all those H bonds
• Solid is less dense than liquid
• Solid water (ice) actually has
a structure where each water
molecule is surrounded by 4
others in a tetrahedron.
999.97x10-3 g/cm³
• Universal solvent
• Can dissolve polar and ionic
• Can even dissolve nonpolar
(by inducing dipole moment)

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Prepared by John Paul A. Catipay, LPT, MSc (cand.

• For liquids, stronger intermolecular forces result in higher viscosity,

When the liquid is attracted to the

When the liquid is not attracted to

This property differentiates the

In the figure, steel balls were

When a liquid is placed in a closed vessel, the partial pressure of its

• Rate of evaporation = Rate of condensation

Conversely, when the pressure on the liquid decreases, as is the case at

• Normal Boiling Point –

• Every substance has its own molar heat of vaporization.

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