Colligative Properties - Free Formula Sheet: bit.ly/3BBulk6 Direct Link to The Full 44-minute Video: bit.ly/3vLFj04 Chemistry 2 Final Exam Review: th-cam.com/video/lSmJN1_uVpI/w-d-xo.html Chemistry PDF Worksheets: www.video-tutor.net/chemistry-basic-introduction.html
Professor Organic Chemistry Tutor, thank you for an exceptional Introduction into Vapor Pressure, Normal Boiling Point and the classical Clausius Clapeyron Equation in AP/General Chemistry. The explanation using real world concepts are off the learning charts. This is an error free video/lecture on TH-cam TV with the Organic Chemistry Tutor.
Theres concept of vapour pressure when the lid is closed but what about open container how we will explain boiling point in that case ? How will vapour pressure be explained in tgt case
I have a Liquid Oxygen container at -196C, as per heat transfer I calculated a vaporization daily rate of 0.1036% at ATM pressure. if I increase the container pressure to 0.1519 kg/cm2 how much will the vaporization rate decrease?? How can I calculate this? I'm kind of lost, I was trying to use this ecuation but then I think probably is not the right one for my problem. thank you for the video!!!
Man this is way over my head, I've got a question wondering if anyone can help....I have a freeze dryer and I'm sure u know how they work, they remove water from food from ice to vapor (it's a preservation method) now the food is put into the machine, food is frozen, in a chamber, then the vacuum pump kicks on (I can choose the mtorr) but I leave it at factory 300mtorr setting and as it hits the target mtorr, the temperature slowy rises (from the set -20) and its somehow senses when to rise the temp as to not turn ice into water but only vapor, so when it's gets to -5 the pressure rises, if it senses its getting water and not vapor it lowers again ot does this over and over slowly raising the twmp as rhe water vapor is removed, my question is what is the boiling point of the water in the food at say 350mtorr? Thank u.
At a surrounding pressure of 350 mTorr the water molecules within the food would need to be at a temperature of -37.91 ⁰C (-36.24 ⁰F) or greater to vaporize.
Colligative Properties - Free Formula Sheet: bit.ly/3BBulk6
Direct Link to The Full 44-minute Video: bit.ly/3vLFj04
Chemistry 2 Final Exam Review: th-cam.com/video/lSmJN1_uVpI/w-d-xo.html
Chemistry PDF Worksheets: www.video-tutor.net/chemistry-basic-introduction.html
The only channel I dont mind watching ads on, keep up the good work
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@@theunluckyfrog3316 he he.. already using vanced app.. didn't see a single ad for the last 2 years
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You are a change maker in this world
Professor Organic Chemistry Tutor, thank you for an exceptional Introduction into Vapor Pressure, Normal Boiling Point and the classical Clausius Clapeyron Equation in AP/General Chemistry. The explanation using real world concepts are off the learning charts. This is an error free video/lecture on TH-cam TV with the Organic Chemistry Tutor.
i scored 6/10 on my quiz even tho i studied everything from the book so now im watching ur videos for extra information :)
The book is where u get extra info usually
@@azyle2104 not on mine tho LOL they left out so much info
Me who takes Cambridge O-Levels, the books never help usually
Keep going sir your teaching is fabulous.
You’re awesome JG. Give the king his crown 👑
Just in time, my guy. Chemistry teacher of mine currently is having difficulty in teaching (she graduated with BSBiology... so yeah...)
Theres concept of vapour pressure when the lid is closed but what about open container how we will explain boiling point in that case ? How will vapour pressure be explained in tgt case
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Your videos are helping me,thank you so much.
I have a Liquid Oxygen container at -196C, as per heat transfer I calculated a vaporization daily rate of 0.1036% at ATM pressure. if I increase the container pressure to 0.1519 kg/cm2 how much will the vaporization rate decrease?? How can I calculate this? I'm kind of lost, I was trying to use this ecuation but then I think probably is not the right one for my problem.
thank you for the video!!!
This is magic🤩🤩🤩
Pls put the full video in this channel. Plssss
Yo JG do you have a chemistry degree? It seems like you know chem more than anything and I'm just curious
Thanks for the video!
Man this is way over my head, I've got a question wondering if anyone can help....I have a freeze dryer and I'm sure u know how they work, they remove water from food from ice to vapor (it's a preservation method) now the food is put into the machine, food is frozen, in a chamber, then the vacuum pump kicks on (I can choose the mtorr) but I leave it at factory 300mtorr setting and as it hits the target mtorr, the temperature slowy rises (from the set -20) and its somehow senses when to rise the temp as to not turn ice into water but only vapor, so when it's gets to -5 the pressure rises, if it senses its getting water and not vapor it lowers again ot does this over and over slowly raising the twmp as rhe water vapor is removed, my question is what is the boiling point of the water in the food at say 350mtorr? Thank u.
At a surrounding pressure of 350 mTorr the water molecules within the food would need to be at a temperature of -37.91 ⁰C (-36.24 ⁰F) or greater to vaporize.
@@4RM57R0N6 thank you
Thank you Sir
where does saturated vapor pressure comes in
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We love you god bless you
Nothing is in the description
Hey sir Juluo Gonzales, Please begin Further maths videos....though its not your field but please give it a try it will help us a lot
Where is the link to the full video? I want to have an access
Sir, How we can contact with you?
Thakks
Didn’t you upload this twice I think I have dagavo
What's your name??
❤
i need to know what you look like
Thank you sir