chapter 10 - h. chem

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18 Terms

1
Kinetic-Molecular Theory
A theory stating that particles of matter are in constant motion and that their properties can be explained in terms of their energy and the forces acting between them.
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2
Ideal Gas
A hypothetical gas that perfectly adheres to the assumptions of the kinetic-molecular theory.
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3
Assumption 1
Gases consist of large numbers of tiny particles that are far apart relative to their size.
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4
Elastic Collision
A collision in which there is no net loss of total kinetic energy.
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5
Kinetic Energy Equation
Describes the kinetic energy of a particle based on its mass and speed.
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6
Temperature of a Gas
Depends on the average kinetic energy of the gas particles.
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7
Diffusion
The spontaneous mixing of particles of two substances due to their random motion.
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8
Effusion
The process by which gas particles pass through a tiny opening.
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9
Real Gas
A gas that does not behave completely according to the assumptions of the kinetic-molecular theory.
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10
Intermolecular Forces
Forces that affect the arrangement and behavior of particles in liquids and solids.
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11
Hydrogen Bonding
A strong type of intermolecular force occurring between molecules with hydrogen attached to a highly electronegative atom.
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12
Surface Tension
The force that tends to pull adjacent parts of a liquid's surface together, decreasing surface area.
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13
Molar Enthalpy of Vaporization
The amount of energy as heat needed to vaporize one mole of a liquid at its boiling point.
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14
Freezing Point
The temperature at which a liquid becomes a solid.
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15
Phase Diagram
A graph of pressure versus temperature that shows the conditions under which the phases of a substance exist.
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16
Triple Point
The temperature and pressure conditions at which a substance can exist in all three phases (solid, liquid, gas) at equilibrium.
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17
Critical Point
Indicates the critical temperature and pressure above which a substance cannot exist as a liquid.
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18
Properties of Water
Water is transparent, odorless, tasteless, and almost colorless; it has a high melting point and boiling point due to strong hydrogen bonds.
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