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Therefore, neopentane is a gas at room temperature and atmospheric pressure, while the other two isomers are (barely) liquids. The melting point of neopentane (−16.6 °C), on the other hand, is 140 degrees higher than that of isopentane (−159.9 °C) and 110 degrees higher than that of n-pentane (−129.8 °C). This anomaly has been ...
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 ... Water: 100.00 0.512 0.00 –1.86
This is a list of the various reported boiling points for the elements, with recommended values to be used elsewhere on Wikipedia. ... Celsius Fahrenheit; 1 H ...
Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure.
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
It is one of three structural isomers with the molecular formula C 5 H 12, the others being pentane (n-pentane) and neopentane (2,2-dimethylpropane). Isopentane is commonly used in conjunction with liquid nitrogen to achieve a liquid bath temperature of −160 °C.
The triple points of several substances are used to define points in the ITS-90 international temperature scale, ranging from the triple point of hydrogen (13.8033 K) to the triple point of water (273.16 K, 0.01 °C, or 32.018 °F).
The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.