CHEM 122 11th EditionExam # 1 Study Guide Lectures: 1 - 8Lecture 1 (January 12th)Intermolecular Forces: weaker forces acting between molecules to hold them close together.- 3 types:o London Dispersion Forces: Electrons constantly in motion with the instantaneousdipoles constantly changing but all changing together resulting in electrostatic attraction. All molecules have this force of attractiono Dipole-Dipoleo Hydrogen bondingPolarizability: how easily the electron distribution of a molecule can be distorted.- The more electrons the more polarizable it is and the stronger the London forces are.Lecture 2 (January 14th)Dipole-Dipole Forces: Attractions between the partial positive and negative sides of polar molecules.- All polar molecules have dipole-dipole attractionsPolar molecules/Permanent dipoles: molecules that are more electronegative have a greater tendency to attract bonding pairs of electrons toward itself.Hydrogen Bonding: bonds that form between a partial positive Hydrogen and a partially negative lone pairs.- Only happens with N, O and FLecture 3 (January 16th)Ion-Dipole Forces: Cations or anions are attracted to the oppositely charged pole of a polar molecule.Viscosity: The resistance of a liquid to flow, greater the viscosity the liquid flows more slowly.- The smaller the molecules, the more easily they slide past each other so in result the smaller the viscosity.Surface Tension: Energy required to increase the area of a liquid. Measured in J/m2- The greater the Intermolecular force, the greater the surface tension.Adhesive/Cohesive Forces: Adhesive- force of attraction between a liquid and a solid Cohesive- force of attraction between a liquid and a liquid- If adhesive forces are greater than cohesive forces the liquid spreads out- If the cohesive forces are greater than the adhesive forces then the liquid will bead up (create droplets)Capillary Action: very small glass tube where water is sucked up the tube due to the adhesive force.Phase Changes:Phase transition Name Solidliquid Melting, fusion Liquidsolid Freezing Liquidgas Vaporization Gasliquid Condensation, liquefaction Solidgas Sublimation Gassolid Deposition Molar heat of fusion: The heat energy required to melt one mole of a solid.Molar heat of vaporization: The heat energy required to vaporize one mole of a liquid.Lecture 4 (January 18th)Molar heat capacity: heat energy required to raise the temperature of 1 mole of a substance to 1 degree C. - Solid ice= 37.6 J/(mol* C)- Liquid water= 75.2 J/ (mol* C)- Steam= 33.1 J/(mol* C)Evaporation of a Liquid:1. Surface area of the liquid- the bigger the surface area the faster speed of evaporation2. Temperature of the liquid- the higher the temperature the faster speed of evaporation3. Strength of intermolecular forces- the weaker intermolecular forces the faster speed of evaporation.Vapor Pressure: pressure exerted by the vapor when the rate of vaporization and rate of condensation are equal. Vapor pressure only depends on the temperature and strength of intermolecular forces.Condensation: When gas molecules collide with the liquid surface and are captured.Boiling point of a Liquid: A liquid boils when vapor bubbles form within the liquid and escape.- Normal Boiling Point: The temperature at which the vapor pressure is equal to 1 atm (atmospheric pressure)- Increase in pressure-increase in boiling pointo The food can be cooked to a higher temperature, cooking the food faster- Decrease in pressure-reduce boiling pointo When boiled, it will be a lower temperature, taking longer to cook the foodLecture 5 (January 23rd)Molar heat capacity: heat energy required to raise the temperature of 1 mole of a substance to 1 degree C. - Solid ice= 37.6 J/(mol* C)- Liquid water= 75.2 J/ (mol* C)- Steam= 33.1 J/(mol* C)Evaporation of a Liquid:4. Surface area of the liquid- the bigger the surface area the faster speed of evaporation5. Temperature of the liquid- the higher the temperature the faster speed of evaporation6. Strength of intermolecular forces- the weaker intermolecular forces the faster speed of evaporation.Vapor Pressure: pressure exerted by the vapor when the rate of vaporization and rate of condensation are equal. Vapor pressure only depends on the temperature and strength of intermolecular forces.Condensation: When gas molecules collide with the liquid surface and are captured.Boiling point of a Liquid: A liquid boils when vapor bubbles form within the liquid and escape.- Normal Boiling Point: The temperature at which the vapor pressure is equal to 1 atm (atmospheric pressure)- Increase in pressure-increase in boiling pointo The food can be cooked to a higher temperature, cooking the food faster- Decrease in pressure-reduce boiling pointo When boiled, it will be a lower temperature, taking longer to cook the foodLecture 6 (January 26th)Clausius-Clapeyron Equation:By measuring the vapor pressure of the liquid at various temperatures.lnP=−∆ HvapRT+CP: Vapor Pressure of liquidChange in Hvap: Heat of vaporizationR: Universal Gas Constant (8.314 J/mol K)T: Kelvin temperatureC: Constant for that particular liquidCompare this equation to the equation of a straight line: y=mx+bP=y 1/T=x -change in Hvap=M C=bNew equation in slope form:lnP=(∆ HvapR)1T+CThe slope is equal to the change in the heat evaporation divided by the universal gas constant you can determine the heat evaporation if you know the slope of the line.Slope=−∆ HvapR∆ Hvap=−slope(R)When determining the heat evaporation when given 2 pressures and 2 temperatures simply make 2 equations and subtract them.lnP1−lnP 2=∆ HvapR(1T 1)−(∆ HvapR(1T 2))Collect the terms, simply the equation and your final equations for finding the heat vaporizationbetween 2 pressures and temperatures becomes:lnP 1P 2=∆ HvapR(1T 1−1T 2)Phase Diagrams: Illustrates which phase is present at a given pressure and temperature.- Triple Point: the temperature and pressure where all three phases are at equilibrium.- Critical temperature: the highest temperature, which a substance can exist as a liquid.- Critical Pressure: the pressure required to bring about liquefaction at this critical temperature.- Critical Point: the point with critical pressure and critical temperature.Lecture 7 (January 28th)- Crystalline Solid: Has particles (atoms, ions, molecules) arranged in a well-ordered structure.o Distinct 3-D structure with a well defined melting point- Amorphous Solid: Does not have a well-ordered