Temperature And Its Measurement

(a) State two factors that affect the rate of evaporation of a liquid.

(b) Explain the term latent heal.

(c) Explain each of the following phenomena:

(i) On a dry day, water in a clay pot is cooler than water in a rubber container:

(ii) Cooking of food is faster in a pressure cooker than in an ordinary pot.

(d) A 40 V electric heater is used to supply a current of 12 A for 1400 seconds to a body mass of 1.5 kg at its melting point. The body melts and its temperature rises by 60°C in an extra 1.2 minutes, Calculate the:

(i) Latent heat of fusion of the body

(ii) Specific heat capacity of the body.

(e) State two differences between evaporation and boiling.

Answer Details

(a) Two factors that affect the rate of evaporation of a liquid are: 1. Temperature: Higher temperatures generally result in faster rates of evaporation, as the heat energy increases the kinetic energy of the liquid molecules, causing them to move faster and escape into the air more readily. 2. Surface area: A larger surface area of the liquid exposed to the air can increase the rate of evaporation, as there are more liquid molecules available to escape into the air. (b) Latent heat refers to the amount of heat energy that is required to change the phase of a substance without changing its temperature. For example, when ice is heated, it melts and changes from a solid to a liquid, but its temperature remains constant at 0°C until all the ice has melted. The energy absorbed during this phase change is known as the latent heat of fusion. (c) (i) On a dry day, water in a clay pot is cooler than water in a rubber container because the water in the clay pot evaporates faster due to the porous nature of the clay, which allows air to circulate through it. As the water evaporates, it removes heat from the remaining water, causing it to cool down. (ii) Cooking of food is faster in a pressure cooker than in an ordinary pot because the pressure inside the cooker increases the boiling point of water. This means that the food can be cooked at a higher temperature than in an ordinary pot, resulting in faster cooking times. (d) (i) Latent heat of fusion can be calculated using the formula Q = mL, where Q is the heat energy absorbed, m is the mass of the substance, and L is the latent heat of fusion. In this case, Q = (40 V x 12 A x 1400 s) = 672,000 J, and m = 1.5 kg. Assuming that the temperature of the substance was constant during melting, L can be calculated as L = Q/m = 672,000 J / 1.5 kg = 448,000 J/kg. (ii) Specific heat capacity can be calculated using the formula c = Q/(mΔT), where c is the specific heat capacity, ΔT is the change in temperature, and all other variables are the same as in part (i). In this case, Q = (40 V x 12 A x 72 s) = 34,560 J and ΔT = 60°C. Substituting these values into the formula, we get c = 34,560 J / (1.5 kg x 60°C) = 384 J/(kg·°C). (e) Two differences between evaporation and boiling are: 1. Evaporation occurs at the surface of a liquid, while boiling occurs throughout the liquid. 2. Evaporation occurs at a range of temperatures below the boiling point of the liquid, while boiling occurs only at the boiling point. Evaporation is a slower process than boiling, as it only occurs at the surface of the liquid, while boiling involves the rapid formation of bubbles throughout the liquid.

If the volume of a gas increases steadily as the temperature decreases at constant pressure, the gas obeys

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