Chemical Forums
Chemistry Forums for Students => Undergraduate General Chemistry Forum => Topic started by: lespaul on August 20, 2011, 02:28:32 PM
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I got a silly question:
- I know acetic acid (or vinegar) is volatile, we all can smell it. But why can I smell it at room temperature (25C) since its boiling point is about 118C (244F)?
I know household vinegar is only about 3-5%, but still why and I able to smell it at such a low temp?
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What is the boiling point definition?
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http://en.wikipedia.org/wiki/Boiling_point
In order for it to reach my nose and be detected - acetic acid it needs to leave the liquid phase and into the vapor phase (perhaps not all, but at least some molecules).
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http://en.wikipedia.org/wiki/Boiling_point
In order for acetic acid to reach my nose it needs to leave the liquid and into the vapor phase (perhaps not all, but at least some molecules).
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I didn't ask for the link. State the definition. It is just a few words, and if stated correctly, it should point you in the right direction.
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"The boiling point is the temperature at which the vapor pressure of a liquid equals the external pressure surrounding the liquid."
Is still dont understand how it can volatilize (partly) at such a low temp at room temp and STP.
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"The boiling point is the temperature at which the vapor pressure of a liquid equals the external pressure surrounding the liquid."
Don't you think the definition implies some vapor pressure at lower temperatures?
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Yes.
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Yes.
So if the vapor is present at lower temperatures, why are you surprised you can smell it?