(a) An air bubble in water starts out saturated with water vapor at
. (b) As the temperature rises, water vapor enters the bubble because its vapor pressure increases. The bubble expands to keep its pressure at 1.00 atm. (c) At
, water vapor enters the bubble continuously because water’s vapor pressure exceeds its partial pressure in the bubble, which must be less than 1.00 atm. The bubble grows and rises to the surface.
Freeze drying is a process in which substances, such as foods, are dried by placing them in a vacuum chamber and lowering the atmospheric pressure around them. How does the lowered atmospheric pressure speed the drying process, and why does it cause the temperature of the food to drop?
Decreased the atmospheric pressure results in decreased partial pressure of water, hence a lower humidity. So evaporation of water from food, for example, will be enhanced. The molecules of water most likely to break away from the food will be those with the greatest velocities. Those remaining thus have a lower average velocity and a lower temperature. This can (and does) result in the freezing and drying of the food; hence the process is aptly named freeze drying.
Watch different types of molecules form a solid, liquid, or gas. Add or remove heat and watch the phase change. Change the temperature or volume of a container and see a pressure-temperature diagram respond in real time. Relate the interaction potential to the forces between molecules.
Relative humidity is the fraction of water vapor in a gas compared to the saturation value.
The saturation vapor density can be determined from the vapor pressure for a given temperature.
Percent relative humidity is defined to be
The dew point is the temperature at which air reaches 100% relative humidity.
Conceptual questions
Because humidity depends only on water’s vapor pressure and temperature, are the saturation vapor densities listed in
[link] valid in an atmosphere of helium at a pressure of
, rather than air? Are those values affected by altitude on Earth?
Why does a beaker of
water placed in a vacuum chamber start to boil as the chamber is evacuated (air is pumped out of the chamber)? At what pressure does the boiling begin? Would food cook any faster in such a beaker?
(a) What is the vapor pressure of water at
? (b) What percentage of atmospheric pressure does this correspond to? (c) What percent of
air is water vapor if it has 100% relative humidity? (The density of dry air at
is
.)
Pressure cookers increase cooking speed by raising the boiling temperature of water above its value at atmospheric pressure. (a) What pressure is necessary to raise the boiling point to
? (b) What gauge pressure does this correspond to?
I am a university student of Myanmar.I am first year,first semester.I want to learn about physics.
Maung
two charges qA and qB are separated by a distance x. if we double the distance between the charges and triple the magnitude of the charge A, what happens to the magnitude of the force that charge A exerts on charge B.
what happens to the magnitude of the force that charge B exerts on charge A
a reflected ray on a mirror makes an angle of 20degree with the incident ray when the mirror is rotated 15degree what angle will the incident ray now make with the reflected ray
Roofs are sometimes pushed off vertically during a tropical cyclone, and buildings sometimes explode outward when hit by a tornado. Use Bernoulli’s principle to explain these phenomena.
Insulators (nonmetals) have a higher BE than metals, and it is more difficult for photons to eject electrons from insulators. Discuss how this relates to the free charges in metals that make them good conductors.
