Project Title:

"Comparative Study of the Rate of Evaporation in

Different Liquids"

Abstract:
This project explores the rates of evaporation in various liquids—water, ethanol,
acetone, and glycerin—under controlled conditions. By analyzing how these
liquids evaporate, we can understand the influence of molecular properties and
environmental factors on evaporation rates. The project involves conducting
experiments, collecting data, and interpreting the results to draw meaningful
conclusions about the evaporation process.
Table of Contents:
1. Introduction
2. Objectives
3. Hypothesis
4. Materials and Methods
o Materials Required

o Experimental Setup

o Procedure

5. Data Collection
6. Data Analysis
7. Results and Discussion
8. Conclusion
9. References

10.Appendices
1. Introduction

• Evaporation is a critical process in various scientific and industrial

applications. It occurs when molecules at the surface of a liquid gain
sufficient energy to transition into the gas phase. This project investigates
the rate of evaporation in different liquids—water, ethanol, acetone, and
glycerin—by conducting controlled experiments and analyzing the
collected data.
• Evaporation is a fundamental process where a liquid changes into vapor.
It occurs when molecules at the surface gain enough energy to overcome
intermolecular forces and escape into the air. This project investigates the
rate of evaporation in different liquids, aiming to understand how
physical and chemical properties influence this process. Understanding
evaporation rates is vital in various industries, including meteorology,
food preservation, and chemical engineering.

Figure 1: Evaporation Process Diagram

2. Objectives

• Measure and compare the rates of evaporation in water, ethanol, acetone,

and glycerin.
• Understand how molecular properties and environmental conditions
affect evaporation rates.
• Draw conclusions about the practical implications of different
evaporation rates.
• To measure and compare the rate of evaporation for different liquids.
• To analyze the effect of molecular structure, intermolecular forces, and
volatility on evaporation rates.

3. Hypothesis

The rate of evaporation will differ among the liquids based on their molecular
properties. Specifically:

• Acetone will evaporate the fastest due to its low boiling point and weak
intermolecular forces.
• Glycerin will evaporate the slowest because of its high boiling point and
strong hydrogen bonding.
• Ethanol will have a moderate evaporation rate, higher than water but
lower than acetone.
• Water will evaporate slower than ethanol but faster than glycerin.
• Ethanol will evaporate faster than water due to its lower boiling point and
weaker hydrogen bonds.
• Acetone will evaporate faster than glycerin because of its higher
volatility.
4. Materials and Methods
4.1 Materials Required:
• Water
• Ethanol
• Acetone
• Glycerin
• Measuring cylinders
• Weighing balance
• Stopwatch
• Thermometer
• Hygrometer
• Evaporation dishes
• Fan
• Heat source (lamp)

4.2 Experimental Setup:

Set up an experimental area with controlled temperature and humidity. Ensure
the area is free from drafts and direct sunlight to maintain consistency. Position
the evaporation dishes on a stable surface, and place the fan and heat source at
fixed distances from the dishes.

Figure 2: Experimental Setup

5. Procedure
1. Preparation:
o Label the evaporation dishes for each liquid.
o Measure and pour 50 ml of each liquid into separate dishes.
o Record the initial weight of each dish with the liquid using a
weighing balance.

2. Evaporation Process:
o Place the dishes in the experimental area.
o Start the stopwatch as soon as the liquids are placed.
o Record the weight of each dish at regular intervals (e.g., every
hour) for 8 hours.
o Measure ambient temperature and humidity using a thermometer
and hygrometer.

3. Repetition:
o Repeat the experiment at least three times to ensure accuracy and
reliability of results.

Figure 3: Measuring Liquids

6. Data Collection
Record the initial and final weights of each liquid at each time interval, along
with temperature and humidity readings. Use the following table format to
organize the data:

• Initial weight of dish + liquid

• Weight of dish + liquid at each time interval
• Temperature and humidity readings

Time Water Ethanol Acetone Glycerin Temperature Humidity

(hours) (g) (g) (g) (g) (°C) (%)
0
1
2
3
4
5
6
7
8

Figure 4: Data Collection

7. Data Analysis
1. Calculate the Rate of Evaporation:
Rate of Evaporation=Initial Weight−Final WeightTime\text{Rate of
Evaporation} = \frac{\text{Initial Weight} - \text{Final
Weight}}{\text{Time}}Rate of Evaporation=TimeInitial Weight−Final
Weight

2. Graphical Representation:
o Plot weight loss vs. time for each liquid.
o Compare the slopes of the graphs to determine relative evaporation
rates.

Figure 5: Evaporation Rate Graph

8. Results and Discussion

8.1 Results:
• Present the tabulated data and graphical representations.
• Discuss any observed trends or patterns.

8.2 Discussion:
• Compare the evaporation rates of water, ethanol, acetone, and glycerin.
• Analyze how molecular weight, intermolecular forces, and volatility
influence evaporation rates.
• Discuss the practical implications of varying evaporation rates.

Figure 6: Results Comparison

9. Conclusion
This project demonstrates that the rate of evaporation varies significantly among
different liquids. Acetone evaporates the fastest due to its low boiling point and
weak intermolecular forces, while glycerin evaporates the slowest due to its
strong hydrogen bonding. Ethanol and water have moderate evaporation rates,
with ethanol evaporating faster than water. Understanding these factors is
crucial in applications such as climate modeling, chemical processing, and
product development.

10. References
• Textbooks, scientific journals, and online resources used for research and
background information.

Appendices
• Additional data tables
• Detailed calculations
• Extra graphs