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Rate of evapoation of different liquids
Chemistry (Indian High School)
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CHEMISTRY
INVESTIGATORY
PROJECT
RATE OF EVAPORATION OF
DIFFERENT LIQUIDS
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DONE BY –
GRADE – 12 SCIENCE
TABLE OF CONTENTS
 OBJECTIVE
 INTRODUCTION
 FACTORS AFFECTING RATE OF
INFLUENCE
 USES OF DIFFERENT LIQUIDS
 EVAPORATION IN DAILY LIFE
 EXPERIMENTS
EXP NO.1
EXP NO.2
EXP NO.3
EXP NO.4

BIBLIOGRAPHY
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OBJECTIVE
In this project, we shall determine the
Rate of Evaporation of different liquids
and then Compare it with respect to
different factors and density.
INTRODUCTION
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Evaporation is a process in which when a
liquid on the surface turns into a gas or vapor.
When liquid is placed in an open vessel. It
slowly escapes into gaseous phase ventually
leaving the vessel empty. Evaporation of
liquids can be explained in the terms of
kinetic molecular model although there are
strong molecular attractive forces which hold
molecules together. The molecules having
sufficient kinetic energy can escape into
gaseous phase. If such molecules happen to
come near the surface in a sample of liquid all
the molecules do not have same kinetic
energy. There is a small fraction of molecules
which have enough kinetic energy to
overcome the attractive forces and escapes
into gaseous phase.
Evaporation causes cooling. This is due to the
reason that the molecules which undergo
evaporation have high kinetic energy
therefore the kinetic energy of the molecules
which are left behind is less.
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FACTORS
INFLUENCING RATE OF
EVAPORATION
1. Concentration of the substance evaporating in the air:
If the air already has a high concentration of the substance
evaporating, then the given substance will evaporate more
slowly.
2. Concentration of other substances in the air:
If the air is already saturated with other substances, it can have a
lower capacity forth substance evaporating.
3. Temperature of the substance:
If the substance is hotter, then evaporation will be faster.
4. Flow rate of air:
If fresh air is moving over the substance all the time, then the
concentration of the substance in the air is less likely to go up
with time, thus encouraging faster evaporation. In addition,
molecules in motion have more energy than those at rest, and so
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the stronger the flow of air, the greater the evaporating power of
the air molecules.
5. Inter-molecular forces:
The stronger the forces keeping the molecules together in the
liquid or solid state the more energy that must be input in order
to evaporate them.
6. Surface area and temperature:
The rate of evaporation of liquids varies directly with
temperature. With the increase in the temperature, fraction of
molecules having sufficient kinetic energy to escape out from
the surface also increases. Thus with the increase in temperature
rate of evaporation also increases. Molecules that escape the
surface of the liquids constitute the evaporation. Therefore larger
surface area contributes accelerating evaporation.
7. Nature of Liquids:
The magnitude of inter-molecular forces of attraction in liquid
determines the speed of evaporation. Weaker the inter-molecular
forces of attraction larger are the extent of evaporation. In
diethyl ether rate of evaporation is greater than that of ethyl
alcohol.
8. Composition of Environment:
The rate of evaporation of liquids depends upon the flow of air
currents above the surface of the liquid. Air current flowing over
the surface of the liquid took away the molecules of the
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substance in vapour state thereby preventing
condensation.
9. Density:
The higher the density, the slower a liquid evaporates.
10. Pressure:
In an area of less pressure, evaporation happens faster because
there is less exertion on the surface keeping the molecules from
launching themselves.
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USES OF DIFFERENT
LIQUIDS
WATER:
Water has many distinct properties that are critical for the
proliferation of life that set it apart from other substances. It
carries out this role by allowing organic compounds to react in
ways that ultimately allows replication. Water is vital both as a
solvent in many ways and respiration. It is also central to acid
base neutrality and enzyme function.
ACETONE:
Acetone is often the primary component in nail polish remover.
It is used extensively for the safe transporting and storage of
acetylene. Vessels containing a porous material are first filled
with acetone followed by acetylene, which dissolves into
acetone. It is a strong solvent for most plastics and synthetic
fibers. It is also used as a drying agent, due to readiness with
which it binds to water, and it volatility. Acetone can also be
used on hair to remove buildup and oil.
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ACETALDEHYDE:
It is a flammable liquid with fruity smell. Acetaldehyde occurs
naturally in ripe fruit, coffee and fresh bread and is produced by
plants as a part of their normal metabolism. It is known as the
chemical that causes hangovers. It is used as an intermediate in
the production of acetic acid, certain esters and a number of
other chemicals
ETHANOL:
The largest single use of ethanol is an a motor fuel and fuel
additive. It may also be utilized as a rocket fuel and is currently
used in lightweight rocked powered racing craft. Ethanol fuels
flue-less, real flame fireplaces. Ethanol is kept in a burner
containing a wick such as glass wool, a safety sheild to reduce
the chances of accidents and an extinguisher such as plate or
shutter to cut off oxygen.
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EVAPORATION IN DAILY
LIFE
 After sweating, we get a cool feeling on our skin. This is due to the
evaporation of the sweat generated from our bodies.
 Washed or wet clothes are dried by evaporation. When the clothes
are hung outside in the sun, due to the heat of the sun, the water
droplets present in the clothes get dried away due to evaporation.
 In food processing industries, the process of evaporation is used to
dry out all the liquid contents and make the concentration of solid
content high.
 Salt crystals are formed by creating a water solution, in which the
deposit settles down and the liquid above is left to evaporate. Once
the entire volume of the liquid gets evaporated we are left with the
salt crystal present below.
 In the case of distillation, the mixtures with different boiling points
are heated until one of the mixtures gets evaporated, hence the
given mixtures are separated.
 Evaporation occurs in the water cycle in which the water from any
water body on the surface of the earth is evaporated into the air.
This water when cools down causes rain.
 The generation of steam in a hot.
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EXPERIMENTS
EXP NO.1
Aim :
To compare the rates of evaporation of acetone, benzene and chloroform.
Requirement :
Three same size Petri dishes of diameter 10 cm., 10 ml. pipettes, stop
watch, acetone benzene and chloroform.
Procedure :
1. Clean and dry all Petri dishes and identify them as A, B and C.
2. Pipette out of 10 ml. acetone in Petri dish "A" with stopper similarly
pipette out of 10 ml. of benzene and chloroform in each of Petri "B" and
"C".
3. Remove the cover plates from all Petri dishes and start the stop watch.
4. Let the Petri dishes remain exposed for 10 minute. Now cover each
of the petri dish and note the volume of remaining material in them.
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Observation :
Time : 10 min. = 600 Sec.
Petri dishes
Marked
Liquid Taken
(V1) ml.
Volume
remaining (V2)
ml.
Vol. Evap.
V=V1–V2
Rate (V/T) ml./s
A
10
2
8
8/600=0.0133
B
10
3
7
7/600=0.0116
C
10
4
6
6/600=0.010
Results :
Rate of evaporation of Acetone is 0.0133 ml/s.
Rate of evaporation of Benzene is 0.0166 ml/s.
Rate of evaporation of Chloroform is 0.010 ml/s.
Conclusion :
The intermolecular forces of acetone, benzene and chloroform are in
order.
Chloroform > Benzene > Acetone.
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
EXP NO.2
Aim :
To study the effect of surface area on the rate of evaporation of
diethylether.
Requirement :
Three Petri dishes of diameter 2.5 cm., 5 cm., 7.5 cm. with cover, 10 ml.
of pipette and stop watch.
Procedure :
1. Clean and dry all Petri dishes and mark them as A, B and C.
2. Pipette out of 10 ml. diethylether in each of the Petri dishes A, B and
C and cover them immediately.
3. Uncover all three Petri dishes and start the stop watch.
4. Note the remaining volume after 10 min. vaporization of diethyl ether
from each Petri dish.
Observation :
Time : 10 min. = 600 Sec.
Petri dishes
Diameter of
Volume Taken
Remaining Vol.
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Evaporated
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Marked
P.T.Ds.
(ml.)
(ml.)
volume
A
2.5
10
4
6
B
5.0
10
2
8
C
7.5
10
0
10
Results :
The order of evaporation of acetone in three petri dishes as 7.5 > 5.0 >
2.5 cm.
Conclusion :
Larger the surface area more is evaporation.
EXP NO.3
Aim :
To study the effect of temperature on the rate of evaporation of acetone.
Requirement :
Two Petri dishes of 5 cm. diameter each stop watch, 10 ml. pipette,
thermometer, thermostat.
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Procedure :
1. Wash and Clean, dry the Petri dishes and mark them as A, B.
2. Pipette out of 10 ml. of acetone to each of Petri dishes A and B and
cover them.
3. Put one Petri dish at room temperature and to the other heat for same
time.
4. Note the reading.
Observation :
Time : 10 min. = 600 Sec.
Petri dishes
Marked
Time (Sec.)
Temperature
(0C)
Volume Taken
(ml.)
Evaporated
volume (ml.)
A
10
30
10
10
B
20
40
10
10
Results :
The order of evaporation of acetone in two Petri dishes as given
Room Temperature < Heating.
Conclusion :
Observation clearly shows that the evaporation increases with
temperature.
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EXP NO.4
Aim :
To study the effect of air current on the rate of evaporation of acetone.
Requirement :
Two Petri dishes acetone.
Procedure :
1. Clean and dry the Petri dishes and mark them as A and B.
2. Keep one dish where no air current and other under a fast air current.
3. Note the reading.
Observation :
Initial Volume 10 ml. of Acetone.
Petri dishes
Marked
Conditions
Time (Sec.)
volume
Evaporated (ml.)
A
With fan
40
10
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B
without fan
50
10
Results :
The order of evaporation of acetone in two Petri dishes as given
With fan > Without Fan..
Conclusion :
The rate of evaporation of liquid increases with the increase in rate of
flow of air current.
BIBLIOGRAPHY
www.byjus.com
www.arcadiaacademy.ac.in
www.slideshare.net
https://en.wikipedia.org
www.kupdf.com
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