Surface tension arises from cohesive intermolecular forces at the liquid’s surface, causing molecules to minimize surface area.

Water’s extensive hydrogen bonds require more energy to break compared to ethanol’s weaker hydrogen bonds, resulting in a higher boiling point.

Higher temperatures increase molecular kinetic energy, causing more molecules to escape into the vapor phase, raising vapor pressure.

Glycerol’s multiple hydroxyl groups form extensive hydrogen bonds, leading to higher viscosity compared to water, acetone, or chloroform.

Surface tension minimizes the surface area of a liquid, causing droplets to adopt a spherical shape, which has the lowest surface area-to-volume ratio.

Diethyl ether has weaker intermolecular forces (mainly dispersion forces) compared to water, ethanol, and glycerol, which have hydrogen bonds, leading to a lower boiling point.

A liquid boils when its vapor pressure matches the external atmospheric pressure, allowing bubbles to form and sustain boiling.

Water’s high boiling point is due to strong hydrogen bonds between its molecules, requiring significant energy to break.

Viscosity decreases with increasing temperature (weaker intermolecular forces) and increases with stronger intermolecular forces (e.g., hydrogen bonds).

Per Raoult’s law, a non-volatile solute lowers the mole fraction of ethanol, reducing the number of ethanol molecules escaping to the vapor phase, thus lowering vapor pressure.

Liquids take the shape of their container but maintain a definite volume, unlike gases or solids.

Higher temperatures weaken intermolecular forces, reducing the cohesive forces at the liquid’s surface, thus lowering surface tension.

Acetone has weaker intermolecular forces (dipole-dipole) compared to water, ethanol, and glycerol (hydrogen bonds), leading to more molecules escaping to the vapor phase and higher vapor pressure.

At higher altitudes, atmospheric pressure is lower, so the liquid’s vapor pressure equals it at a lower temperature, reducing the boiling point.

Surface tension creates a strong “film” on water’s surface due to cohesive forces, supporting the weight of small insects.

Enthalpy of vaporization reflects the energy needed to overcome intermolecular forces, which also determines the boiling point; stronger forces mean higher enthalpy and boiling point.

The critical temperature is the highest temperature at which a substance can exist as a liquid, regardless of pressure, marking the end of the liquid-vapor phase boundary.

Raoult’s law states that the vapor pressure of a solvent is proportional to its mole fraction in a solution with a non-volatile solute, reducing vapor pressure.

Vapor pressure depends on temperature, intermolecular forces, and the chemical nature of the liquid, but is independent of the liquid’s volume, as it is a surface phenomenon.

Capillary action results from surface tension (cohesive forces) and adhesion (attractive forces between the liquid and capillary walls), causing the liquid to rise or fall in a tube.