Intermolecular Forces of Matter and

Properties of Liquids
Presented by: Arguilles, Shaina Nicole C.
Corrales, Cristian L.
De Guzman, Denise Paula C.
Surface Tension
Surface tension is the force that causes the molecules on
the surface of a liquid “ tighten their hold to one another”,
creating the effect of a thin membrane on the surface. at
the liquid surface , the attractive forces are mainly
downward and inward. The molecules occupy the least
surface area possible, which pulls the surface into spherical
shape when a small amount is dropped. Substances with
strong attractive forces between the molecules have high
surface tensions. Surface tension is temperature-
dependent; It decreases as temperature increases.
Viscosity of a Liquid
• The viscosity of a liquid is a measure of its tendency to
resist flowing motion. polar molecules and molecules with
complex structure ( with “ branches”) tend to have higher
viscosity, being less able to slip and slide over one another
than those with simple structures and less polarity. for
example, cooking oil ( with chains of more than 12
carbons) is more viscous than gasoline ( with 7 to 8
carbons) due to stronger london dispersion forces;
Glycerol, With 3 OH groups,Is more viscous than rubbing
alcohol because of more h-bonding.
A liquid with high viscosity is said to be viscous or simple
“thick”. When viscosity is so high that it cannot flow
anymore, the matter is said to be glassy or vitreous. the
opposite of the viscosity is fluidity. highly fluid liquid is
said to be free- flowing, mobile, or “thin”.
Capillary Action
• Capillary action, or the spontaneous rising of a liquid in a
narrow tube, is also observed in liquids. This action results
from the cohesive forces (Intermolecular forces) within the
liquid and The adhesive forces between the liquid and the walls
of the container. When the attraction between the liquid and
the walls of the container is greater than the attraction within
the liquid itself, the liquid will with the container. This property
of matter in the liquid state explains how plants get
nourishment ( water and dissolved minerals) from the Soil
through their roots and all parts.
 
Incompressibility
• Incrompressibility under ordinary conditions is another
property of liquids . Since the molecules in a liquid are
already close, Touching one another, They cannot be
crowded together anymore unless they are squeezed
and Deformed, Which would require a great amount of
energy.
 
Diffusibility
• Diffusibility is much less in a liquid then in a gas, But it
takes place at an easily measured rate. one liquid
made diffuse through another, or a solid made
dissolve and diffuse through a liquid. The particles in a
liquid are attracted to one another, but they are not
rigidly held together that they can still move at all
times. Thus, They can slide over one another to effect
diffusion.
 Evaporation and

Cooling Effect of Evaporation

Evaporation is an indication of the Escape of molecules From the
surface of the liquid. it is an evidence of molecular motion. a liquid
in event eventual evaporates completely.
Cooling Effect of Evaporation. the molecules that escapes are the
ones with greatest velocity. Therefore, The average velocity in the
average kinetic energy (KE) Of the molecules left in the liquid are
reduced as evaporation proceeds. The amount of heat energy for
given number of molecules Is reduced as well as their temperature;
thus, Evaporation always results in a cooling effect.
Vapor Pressure
• Vapor pressure is when a liquid vaporizes in a closed
container, the space above the liquid becomes
saturated with vapor and an equilibrium state exists
between the liquid and the vapor. The equilibrium
equation is.
• At equilibrium, the molecules in the Vapor exert
a pressure. the pressure exerted by a vapor in
equilibrium with its liquid is known as the vapor
pressure of the liquid. this may be considered as
a measure of the “ escaping” tendency of
molecules to go from the liquid to the vapor
state.
Boiling Point
• Boiling point is the temperature at which the vapor pressure
of a liquid is equal to the external pressure ( atmospheric
pressure above the liquid). Thus, when The boiling point is
given, the pressure should also be stated. when we
expressed the boiling point without the pressure, it is
interpreted to be the normal boiling point At the standard
atmospheric pressure of 760mm hg at sea level. The boiling
point is one of the most commonly used physical properties
for characterizing and identifying substances.
Heat of Vaporization
• The heat of vaporization, Expressed in cal/g Or in kcal/g-
atom or in kl/kg, Is the energy required to change exactly
one gram of liquid to vapor at its normal boiling point. The
attractive forces between the liquid molecules are overcome
during vaporization. Only when all of the liquid has become
a gas will the temperature of the substance again increase as
more heat energy is added .