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Diffusion
There was no evidence (until the use of the T.E.E.S. microscope).for the existence of
particles. An indirect evidence for them was what is known as diffusion.
Because of diffusion, although nobody moves the air, a perfume from a flask opened at
one corner of the class will get to the nose of pupil in the opposite corner. If a small
coloured crystal is placed at the bottom of a beaker containing some water, and the
beaker and the water inside it are kept absolutely still, after some time it is found that
the crystals have dissolved and the colour has spread slowly in every direction. In 3 or 4
hours you can find some coloured particles everywhere in the liquid and after 24 hours
the colour will be evenly distributed all through the liquid. You could argue that the
violet crystals have changed the water particles (as if it were some contagious disease).
But a sample from the top of the violet solution can be evaporated, and the residue will
show that there are some few violet crystals in it. The only possible explanation is that
the somehow the substance has moved through empty spaces in the liquid just as our
theory predicts.
STATES OF MATTER
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Using the simple model f the Particle Theory the properties of the three states of matter
can be explained.
• Solids
In the solid state, the particles are almost touching, and the only
motion allowed to them is vibration. The particles may be
arranged regularly (in which case, the solid is crystalline), or at
random (the solid is said to be amorphous).
The particles are held in the solid by forces which depend on the
nature of the substance itself
• Liquids
In a liquid, the particles are very close to each other (though not as
much as in a solid,) but some gaps have appeared in the structure. These
gaps allow the particles to move, and so the particles are wandering
about randomly, sliding past each other. The forces that held the solid
particles together are also present in the liquid, but in a somewhat
loosened form.
• Gases
the size of the particles. At that distance, any attractions between the particles are
fairly negligible.
Gases cannot be seen because their particles are widely separated. Light travels through
them almost unaltered because it seldom collides against a particle. Water vapour
(steam) is not visible. Look at a boiling kettle: you’ll see the “vapour” when it has
already condensed into tiny droplets of liquid water, some two centimetres above the
spout, not just at the outlet!
CHANGES OF STATE
If energy is supplied by heating the solid, the heat energy raises the system’s
temperature; this means that the particles will move (vibrate) faster. Stronger vibrations
eventually loosen the particles from their neighbours to form a liquid. This is what we
call melting. When a liquid freezes, the reverse happens: as it is cooled down it gets to
a certain temperature at which the motion of its particles will be slow enough for the
forces of attraction to be able to hold them in-place as a solid. As the new links are
formed, heat energy evolves (is set free as heat).
Vapour pressure
Temperature is related to the average movement of the particles. But the individual
particles in a system are not moving at the same rate. Some of them go faster (a few go
way faster!) and others rather slowly. As they constantly collide with each other they
don’t even keep the same speed for more than millionths of a second!
If one of the “really fast” particles in a liquid is at its surface, it may escape to the
environment. In any system we talk about trillions of particles so there will always be
lots of them escaping from the liquid to the atmosphere: they are pushing their way out
of the liquid to become a gas. This “push” is called the vapour pressure of the liquid.
Obviously it depends on how strong the particles are attracted to each other and how
energetic (“hot”) the system is. Vapour pressure is appreciable also in many solids
(have you smelled naphthalene? The solid’s particles move through the air into your
nose.)
Evaporation
“fugitive” particles sending them back again to the liquid. That is why at reduced
pressure evaporation goes faster (less knocks). It also explains why blowing on a liquid
increases the evaporation rate: the particles are swept out laterally before they are
knocked back to the liquid.
If heat energy is supplied to the liquid, its particles eventually will move fast enough to
“tie the score” with the atmospheric pressure. They will massively escape to the gas,
and bubbles will form all through the liquid overcoming their neighbours’ attraction.
The liquid boils.
If the gas is cooled, at some temperature the gas particles will slow down enough and if
they crash against each other, they will not be able to separate again; the attractions
become effective enough again to condense it back into a liquid. As those forces are re-
established, heat energy is released.
.
Boiling versus Evaporation
Both boiling and evaporation correspond to the change of state from liquid to gas and
are considered two forms of vaporisation. The following chart summarises the
differences between both vaporisation processes.
EVAPORATION BOILING
At any temperature At a fixed temperature (at a given pressure)
Just at the surface All through the liquid
Does not form bubbles Bubbling all through the liquid
Rate depends an surface area Rate independent of surface area
Rate depends on wind Rate independent of wind
A solid can change into a gas without melting provided certain conditions are given.
The particles in the outer layers of the crystal, just go away slowly and after some time
the solid has disappeared (Naphthalene balls are a good example)This change of state is
called volatilisation and its reverse (gas changing
into solid) is sublimation. Dry ice is not at all ice. It
is solid carbon dioxide (the gas of fizzy drinks) that
volatilises readily taking energy from the
surroundings; it is used to cool things down or
keeping them very cold. Menthol, camphor,
naphthalene, iodine and caffeine are other examples
of substances that volatilise / sublime quite easily.
At very low pressure even water volatilises and
sublime. Many temperature sensitive substances are
dehydrated this way, freezing, reducing pressure
and forcing ice to volatilise/sublime. This process is
called lyophilisation. The chart on the right
summarises all the changes mentioned.
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THE CHANGES OF
STATE
To measure distances between towns we use the unit of length (the metre or the
kilometre). We must also state where is the “zero point”, the point we start to measure
from. In our case it is the “Plaza de los Dos Congresos”. Now what about temperature?
The same as for length and other magnitudes we need a unit to measure
temperatures and to set a zero or reference point. To that purpose Daniel
Fahrenheit (a Dutchman) proposed a scale that is still in use in the USA
and other English speaking countries. A few years later, Anders Celsius (a
Swedish) proposed his scale that has been widely accepted and is the scale
that we and all other countries use for everyday life (except those
mentioned before). The Celsius scale is based on the temperatures at which the water
freezes and boils. The freezing point of water was labelled “zero” or 0 °C and the
boiling point of water at normal atmospheric pressured was decreed to be 100 °C. Thus,
1 °C is the hundredth part of the increase in temperature of water from its freezing
point to its boiling point. The zero point was chosen as the freezing point of water.
The problem of measuring temperature urged to be solved long before scientists were
aware of its relation to particle movement. Once scientists have established that the
temperature is related to the movement of particles, it follows that the “real” or
“natural” zero should be placed at the temperature at which particles have the least
movement energy possible.
Scientists have found that this temperature is located at -273 °C (-273,16 actually).
Lord Kelvin proposed a new scale keeping the size of the unit as in the Celsius scale,
but shifting down the zero to the real or absolute zero, that is -273 steps down the
melting point of ice. This scale is known as the Absolute or Kelvin scale. A
temperature of 27 °C in the Kelvin scale in this scale is 27 + 273 = 300 K. Notice that
the “°” symbol is no longer used for this scale. A temperature of 373 K corresponds to
373 – 273 = 100 °C the boiling point of water. In the Kelvin scale there are no
negative temperatures. The figure below shows the three scales.
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2- What properties make a solid different from a liquid and a liquid different from a
gas?
5- You have been taught that gases cannot be seen: so what is the physical state of
water in the clouds?