# Vapor Pressure, Characteristics, Raoult՚s Law, Boiling Point, the Heat of Vaporization (For CBSE, ICSE, IAS, NET, NRA 2022)

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## Questions

### What is Vapor Pressure?

A liquid՚s vapor pressure is a vapor՚s equilibrium pressure above its liquid (or solid) ; that is, the vapor pressure resulting from a liquid (or solid) evaporation above a liquid (or solid) sample in a closed container.

### What is Raoult՚s Law Equation?

Raoult՚s law is a chemical law that relates the solution՚s vapor pressure to the mole fraction of a solution added. The law of Raoult is expressed through the formula. .

### Is Vapor Pressure Proportional to Temperature?

• When a liquid՚s vapor pressure is the same as the atmospheric pressure, the material is at temperature and pressure at the boiling/freezing point.
• Vapor stress depends on temperature. Raoult՚s law states that the solution՚s vapor pressure is directly proportional to the solvent՚s mole fraction.

### Does Vapor Pressure Increase with a Boiling Point?

As a result, there are lower boiling points of liquids with high vapor pressure. By heating a liquid and allowing more molecules to enter the atmosphere, vapor pressure may be increased. This begins at the point where the vapor pressure is equal to the boiling atmospheric pressure.

### Which Has Maximum Vapour Pressure?

• The material with the lowest boiling point would, therefore, have the highest vapor pressure at room temperature (the easiest way to reach the gas phase) .
• The highest boiling point material will have the lowest vapor pressure. Vapor pressure is an evaporation-related fluid element.

### What is Vapor Pressure and What Causes It?

• When a liquid is heated, its molecules obtain sufficient kinetic energy to overcome the forces holding them in the liquid and they escape into the gaseous phase.
• By doing so, they generate a population of molecules in the vapor phase above the liquid that produces a pressure — the vapor pressure of the liquid.

### What is the Importance of Vapour Pressure?

• Vapor pressure, relating to boiling point and heat of vaporization, is the most important characteristic in the application of fats to fried food preparation.
• Triglycerides have extremely low vapor pressures, so evaporation does not occur.