compare the boiling point of wter @ sea lvel (m.mla.)& in a mountain to(baguio cty.xplain the diff. in any.?
105979
the boiling point of water at sea level is 212 deg F. the boiling point of water in the mountains is different because the column of air is not as "tall" as it is at sea level. the boling point is when the vapor pressure of a heated liquid exceeds the atmospheric pressure. sea level has a certain atmospheric pressure and thus a certain boiling point for water. at high altitudes the pressure is less and below sea level the pressure is greater.
845533
Octadecanol boils at 336 degreees C.
128148
It would depend on the amounts (mass) of the water.\n\nedit:\nThe specific heat of water is not 1 [artless_man], it is 1 calorie per gram degress celcius, the units make all the difference.  Notice the lower case c in calorie.\nA "better" specific heat of water, using metric units, is 4.186 J / (gram * degree celsius).\n\nHowever, for this problem, you dont even need to know the specifc heats since both substances are water.
705505
The specific heat of water is 1 calorie/gram °C = 4.186 joule/gram-°C.  If you want to use 4.18, that is okay.\n\nThe heat added = the specific heat of water (c) times the mass of the water (m) times the change in temperature.\n\nQ = cmT or\n\n= 4.18 joule/g-°C * 125 g * 2.44 °C\n= 4.18 * 125 * 2.44 joules (you can do the math)\n\nThis is for 1.75 g of CaCl2 which has a molecular mass of 111.0 g/mol, so the number of moles is:\n\n1.75 g / 111.0 g/mol = 0.01577 moles of CaCl2.\n\nDivide the heat change (in joules) above by 0.01577 moles to get the heat per mole.
1117740
since the heat evolced is dissipated in 100 ml in the first case (by 2 g of NaOH) and in 200 ml of water in the second case (by 4 g of NaOH) the net change in the temperature of water remains same. hence 'a' is the correct answer\n answer : 'a'
875934
OK...To answer this, you have to recognize that the free energy change at the boiling point is zero.  So, beginning with DG (D=Delta), you have:\n\nDG=DH-TDS=0\n\nSo, DS=DH/T \n\nwhere T is the boiling point is Kelvin.  If you substitute the values for DH and T, you can calculate the entropy change for the vaporization of trimethylamine.
832121
Nope, :s sorry\n\nIts the same as before. The K(w) of water is 1.0 *10^-14\nK(w) = [H+][OH-]\n1.0*10^-14=[H+][2.8*10^-4]\n[H+]= 3.57*10^-11\n\npH=-log[H+]\n the pH is 10.4\n\nand pOH =-log[OH-] u have that in the ques\n\nHappy trails
209491
On a mountain top the air pressure is a little lower.  If you ever went on top of one you might be one of those unfortunate souls who suffers from altitude sickness, gasping for breath.  Strange how a little less pressure and a little less atmosphere can effect us so much.\n\nAnyway, back to cooking.  At higher elevations water boils at a little lower temp than 100 C.  What this means is that if it boiled say at 80 C you cannot get it any hotter, it is boiling already.  So say you wanted to cook some spaghetti.  If you put your spaghetti in a cold water in a pot overnight, eventually it would get soft enough to eat.  It would be cold, but you could eat it.  On a mountain, cooking takes longer because  it is like cooking on medium heat instead of leaving the burner on high.  Either way it will cook, one will take longer than the other.
7988
hydrogen bonds will increase the boiling point of a substance, all else being equal.\none way to see this is by looking at the boiling point of alcohols.\nthere is a near linear correlation between length fo the carbon chain and the boiling point for straight chain carbohydrate alcohols. as the chain gets shorter, the boiling point goes up faster than the linear relation would suggest, until you get to water  where hydrogen bonding is the most active and the boiling point jumps dramatically.
94789
Use Boyle's Law for that. Assuming the temperature is always constant, the product of pressure and volume is always constant.\n\nP * V = k\nor\nP1 * V1 = P2 * V2\n\nIf temperature is included in the equation, you could either use the combined gas law or the ideal gas law.\n\nNote: Elevation plays a significant role in Boyle's Law so it will have a difference in the gauge readings if you relocate it from sea level to the mountaintop.
89995
There's many kind of oil with different boiling point. But generally, as oil's boiling point is higher than water (boiling point of oil of turpentine is 159ºC and water is 100ºC), boling oil is hotter than boiling water.
523531
At the heart of the issue is a phenomenon called Boiling Point Elevation. The boiling point of water is elevated when solutes are dissolved in the water. The boiling point also depends on the atmospheric pressure, but for the this question, I'm going to assume that we are at one atmosphere of pressure so that the boiling point of water is 100 degrees centigrade. \n\nSome people put salt in water when they make pasta, believing that the dissolved salt raises the boiling point of the water, and that the water is actually hotter than 100 degrees centigrade when the pasta is added. I say that they believe this because I'm doubt people add enough salt to result in a significant elevation in the boiling point. For water, the boiling point is elevated by 0.513 degrees centigrade for each mole of dissolved solute-ions per kilogram of solution. A mole of salt (NaCl) is 58.44 grams, and since one mole of NaCl disassociates into two moles of ions (Na+ ions and Cl- ions), 58.44 grams of salt (or 2 ounces) would be required to raise the boiling point of one liter (kilogram) of water (at one atmosphere of pressure) to 101.026 degrees. That would be some pretty salty water. \n\nThere is a related phenomenon known as Freezing Point Depression, in which the freezing point of water is lowered by 1.86 degress centigrade for each mole of solute-ions per kilogram of solution. We exploit the phenomenon of Freezing Point Depression by using salt to melt snow and ice on roads in the winter and to make ice-cream. \n\nNow, how does this relate to your question about the boiling point of blood? Well blood is basically a water solution. The dissolved solutes are more complex than a simple NaCl solution, but the principle of boiling point elevation (and freezing point depression) should still apply. The salt (NaCl) concentration of blood is 0.9%. This is approximately 0.154 moles of NaCl per kilogram (liter), or 0.308 moles of dissolved solute per liter. This should result in a boiling point elevation of a whopping 0.158 degrees centigrade. \n\nNow, there are other molecules dissolved in blood besides Na+ and Cl- ions, so the boiling point may be slightly different, but I think that you can see that it isn't going to be noticeably higher than 100 degrees (at one atmosphere of pressure). \n\nSo the answer to your question is basically, at the same temperature that water does. I hope that isn't too disappointing. If you want more information on Boiling Point Elevation or Freezing Point Depression, you should be able to find it in any college-level chemistry text book.
131196
The melting point is 1068 kelvin and 795 celsius. The boiling point is 3633 kelvin and 3360 celsius.
849983
low pressure = lower boiling point = lower dew point
966324
Ether has a higher saturated vapor pressure than water. Thus the former boils at a lower temperature than the latter.
649941
The boiling point of water is dependant on the (air) pressure on it. Put water into a pressure cooker and its boiling point will increase. Take water to the bottom of a deep mine and the BP will be above 100 degrees. Theoretically. the boiling point in the centre of a cyclone would be lower than in the centre of a high pressure cell.\n\nThe atmospheric pressure on the surface of the water is what stops water molecules escaping. The lower the pressure the easier it is for them to escape and the higher the pressure the harder it is for these molecules to escape. The boiling is the violent action of the molecules trying to escape.
131859
melting point is 3550 (Degree celcious) and boiling point is 4827 (degree celcious)