CHEMISTRY PROJECT REPORT

RATE OF EVAPORATION OF DIFFERENT LIQUIDS

Shahibha Arshiya Banu

sRI CHAITANYA tECHNO COLLEGE
Contents
1 INTRODUCTION..................................................................................................................................4
2 FACTORS INFLUENCING RATE OF EVAPORATION.........................................................................................................6
3. ABSTRACT..........................................................................................................................................8
4. AIM & OBJECTIVES............................................................................................................................9
5. MATERIALS......................................................................................................................................10
6. THEORY...........................................................................................................................................11
7.EXPERIMENT....................................................................................................................................13
6. METHODLOGY.................................................................................................................................15
7. OBSERVATION.................................................................................................................................16
8. RESULTS AND DISCUSSION.............................................................................................................17
9. CONCLUSION...................................................................................................................................18
12. BIBLIOGRAPHY..............................................................................................................................19

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 Acknowledgment
I feel proud to present my investigatory project in chemistry on the “Rate of
Evaporation of Different Liquids”.

This project would not have been feasible without the proper rigorous guidance of
chemistry teacher Miss Meghana who guided me throughout this project in every
possible way. An investigatory project involves various difficult lab experiments, which
have to obtain the observations and conclude the reports on a meaningful note. These
experiments are very critical and in the case of failure may result in disastrous
consequences.

Thereby, I would like to thanks both Miss.Lubna and lab assistant Mr. Vasu for
guiding me on a systematic basis and ensuring that in completed all my
experiments with ease.

Rigorous hard work has put in this project to ensure that it proves to be the best. I
hope that it proves to be the best. I hope that this project will prove to be a breeding
ground for the next generation of students and will guide them in every possible
way.

I am also thankful to my family and friends for their encouragement. Finally, I

appreciate the school administration for providing the necessary resources to
complete this study.

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1 INTRODUCTION
When liquid is placed in an open vessel. It slowly escapes into gaseous phase eventually
leaving the vessel empty. This phenomenon is known as vaporization or evaporation.
Evaporation of liquids can be explained in the terms of kinetic molecular model although
there are strong molecular attractive forces which hold molecules together. The
molecules having sufficient kinetic energy can escape into gaseous phase. If such
molecules happen to come near the surface in a sample of liquid, all the molecules do
not have same kinetic energy. There is a small fraction of molecules which have enough
kinetic energy to overcome the attractive forces and escapes into gaseous phase.

Evaporation causes cooling. This is due to the reason that the molecules which undergo
evaporation have high kinetic energy therefore the kinetic energy of the molecules
which are left behind is less.

Since the remaining molecules which are left have lower average kinetic energy.
Therefore, temperature is kept constant the remaining liquid will have same distribution
of the molecular kinetic energy and high molecular energy will kept one escaping from
liquid into gaseous phase of the liquid is taken in an open vessel evaporation will
continue until whole of the liquid evaporates.

Evaporation is an essential part of the water cycle. Solar energy drives

evaporation of water from oceans, lakes, moisture in the soil, and other sources
of water. In hydrology, evaporation and transpiration (which involves evaporation
within plant stomata) are collectively termed evapotranspiration. Evaporation is
caused when water is exposed to air and the liquid molecules turn into water vapor
which rises up and forms clouds.

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What is Evaporation?

Evaporation is the process by which a liquid changes into a gaseous state. The rate of
evaporation depends on various factors, including the type of liquid, temperature, surface
area, humidity, and air movement. This project aims to investigate and compare the rate of
evaporation of different liquids under similar environmental conditions

Factors Affecting Evaporation:

1. Temperature: Higher temperatures increase the kinetic energy of molecules,

speeding up evaporation.
2. Surface Area: A larger surface area allows more molecules to escape, increasing the
rate of evaporation.
3. Vapour Pressure: Liquids with higher vapour pressures (like acetone) evaporate
faster.
4. Humidity: Higher humidity reduces evaporation as the air already contains water
vapour.
5. Boiling Point: Liquids with lower boiling points evaporate more quickly.

Importance of the Study

Evaporation plays a critical role in natural processes like the water cycle and industrial
applications like cooling and drying. This study helps understand these processes better.

2 FACTORS INFLUENCING RATE OF EVAPORATION

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 Concentration of the substance evaporating in the air. If the air Already has
a high concentration of the substance evaporating, then the given substance will
evaporate more slowly.

 Concentration of other substances in the air. If the air is already saturated

with other substances, it can have a lower capacity forth substance evaporating.

 Temperature of the substance. If the substance is hotter, then evaporation will

be faster.

 Flow rate of air. This is in part related to the concentration points above. If
fresh air is moving over the substance all the time, then the concentration of
the substance in the air is less likely to go up with time, thus encouraging faster
evaporation. In addition, molecules in motion have more energy than those at
rest, and so the stronger the flow of air, the greater the evaporating power of the air
molecules.

 Inter-molecular forces. The stronger the forces keeping the molecules together
in the liquid or solid state the more energy that must be input in order to
evaporate them.

 Surface area and temperature. The rate of evaporation of liquids varies directly
with temperature. With the increase in the temperature, fraction of molecules
having sufficient kinetic energy to escape out from the surface also increases. Thus
with the increase in temperature rate of evaporation also increases.

 Nature of Liquids. The magnitude of inter-molecular forces of attraction in liquid

determines the speed of evaporation. Weaker the inter-molecular forces of
attraction larger are the extent of evaporation. In diethyl ether rate of
evaporation is greater than that of ethyl alcohol.

 Composition of Environment. The rate of evaporation of liquids depends upon

the flow of air currents above the surface of the liquid. Air current flowing over the
surface of the liquid took away the molecules of the substance in vapour state
thereby preventing condensation.

 Density The higher the density, the slower a liquid evaporates. In the US, the
National Weather Service measures the actual rate of evaporation from a
standardized "pan" open water surface outdoors, at various locations nationwide.
Others do likewise around the world. The US data is collected and compiled into
an annual evaporation map. The measurements range from under 30 to over
the120 inches (3,000 mm) per year.

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 Pressure. In an area of less pressure, evaporation happens faster because there is
less exertion on the surface keeping the molecules from launching themselves

3. ABSTRACT
The experiment aimed to measure and compare the evaporation rates of water, alcohol, and
acetone. By measuring the mass of each liquid at regular intervals, it was observed that

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acetone evaporated the fastest, followed by alcohol, and then water. The findings are
attributed to acetone's higher vapour pressure and lower boiling point. This experiment
demonstrates how the physical properties of liquids, such as vapour pressure and boiling
point, influence their rate of evaporation.

 Objective: What was the purpose of your project? For example, you could say, "The
objective of this experiment was to determine and compare the rate of evaporation
of three different liquids (water, ethanol, and acetone) under similar environmental
conditions."
 Methodology: Briefly describe how you conducted the experiment. For example,
"The experiment was conducted by measuring the mass of each liquid at regular time
intervals to monitor the rate of evaporation over a period of one hour."
 Key Findings: Mention the most important result of your experiment. For example,
"It was found that acetone evaporated the fastest, followed by alcohol, and then
water, primarily due to the differing vapour pressures and boiling points of the
liquids."
 Conclusion: Wrap up with a short conclusion that highlights the significance of the
findings. For example, "This experiment demonstrates that liquids with higher vapour
pressures and lower boiling points tend to evaporate faster than those with lower
vapour pressures."

Example Abstract:

"The experiment aimed to measure and compare the evaporation rates of water, alcohol,
and acetone. By measuring the mass of each liquid at regular intervals, it was observed that
acetone evaporated the fastest, followed by alcohol, and then water. The findings are
attributed to acetone's higher vapour pressure and lower boiling point. This experiment
demonstrates how the physical properties of liquids, such as vapour pressure and boiling
point, influence their rate of evaporation."

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4. AIM & OBJECTIVES
The Aim clearly states the goal of your project, and the Objectives describe the specific steps
or goals you want to achieve in order to accomplish your aim.

Aim

To determine and compare the rate of evaporation of three different liquids (water, ethanol,
and acetone) under controlled environmental conditions.

Objectives

1. To measure the mass loss of water, alcohol, and acetone at regular time intervals.
2. To compare the evaporation rates of the three liquids and analyse the factors
affecting their evaporation.
3. To understand the influence of molecular properties (such as vapour pressure and
boiling point) on evaporation rates.

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5. MATERIALS
The Materials Required section should list all the items you used in your experiment. These
could include both consumables (like liquids) and equipment (like measuring instruments).
This ensures that someone else can replicate your experiment if needed.

Example List:

 Liquids: Water, Ethanol (Alcohol), Acetone.

 Beakers: Three 250 mL beakers.
 Measuring Cylinder: For accurate measurement of liquids (50 mL).
 Electronic Balance: To measure the mass of the liquids accurately.
 Thermometer: To measure room temperature.
 Stopwatch: To record the time intervals.
 Tissue Paper: For drying the beakers before weighing.
 Room Setup: A stable environment at room temperature (22-25°C).

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6. THEORY
In the Theory section, explain the scientific principles that underpin your experiment. This
section should include the theory behind evaporation, how vapour pressure affects the rate
of evaporation, and how boiling point plays a role.

The rate of evaporation depends on the intermolecular forces within the liquid. Liquids like
acetone, with weak intermolecular forces, evaporate faster than water, which has strong
hydrogen bonds. The Clausius-Clapeyron equation can explain the relation between
temperature and vapor pressure:

ln⁡P=−ΔHvRT+C\ln P = -\frac{\Delta H_v}{RT} + ClnP=−RTΔHv+C

Where:

 PPP = Vapor pressure

 ΔHv\Delta H_vΔHv = Enthalpy of vaporization
 RRR = Gas constant
 TTT = Absolute temperature

1. Evaporation:
o Evaporation occurs when molecules at the surface of a liquid have enough
energy to overcome intermolecular forces and escape into the air.
2. Vapour Pressure:
o Vapour pressure is the pressure exerted by the vapour of a liquid when it is in
equilibrium with its liquid phase. Liquids with higher vapour pressures (like
acetone) evaporate more easily than liquids with lower vapour pressures (like
water).
3. Boiling Point:
o Boiling point is the temperature at which the vapour pressure of a liquid
equals the atmospheric pressure. Liquids with lower boiling points (such as
acetone) tend to evaporate faster at room temperature compared to liquids
with higher boiling points (such as water).
4. Surface Area and Temperature:
o A greater surface area increases the number of molecules exposed to the air,
promoting faster evaporation. Likewise, increasing temperature raises the
kinetic energy of molecules, making them more likely to escape.

Example Explanation:

 Acetone has a low boiling point (56°C) and high vapour pressure, which means it can
quickly change into vapour even at lower temperatures. On the other hand, water
has a higher boiling point (100°C) and lower vapour pressure, so it evaporates more
slowly.

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Diagrams and Images:

 Vapour Pressure Comparison Diagram: You can create a graph showing the relative
vapour pressures of acetone, alcohol, and water at room temperature. This can help
illustrate why acetone evaporates faster.

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 7.EXPERIMENT
Aim: To compare the rates of evaporation of acetone, benzene and chloroform.

Requirement: Three same size Petri dishes of diameter 10 cm, 10 ml.

pipettes, stop watch, acetone benzene and chloroform.

Procedure:
1. Clean and dry all Petri dishes and identify them as A, B and C.
2. Pipette out of 10 ml. acetone in Petri dish "A" with stopper similarly pipette out of 10
ml. of benzene and chloroform in each of Petri "B" and "C".
3. Remove the cover plates from all Petri dishes and start the stop watch.
4. Let the Petri dishes remain exposed for 10 minute. Now cover each of the Petri dish
and note the volume of remaining material in them.

Observation: Time: 10 min. = 600 Sec.

Volume
Petri dishes Liquid Taken (V1) Vol. Evap.
remaining (V2) Rate (V/T) ml./s
Marked ml. V=V1–V2
ml.
A 10 2 8 8/600=0.0133
B 10 3 7 7/600=0.0116
C 10 4 6 6/600=0.010

Results: Rate of evaporation of

Acetone is 0.0133 ml/s. Rate of

evaporation of Benzene is

0.0166 ml/s. Rate of

evaporation of Chloroform is

0.010 ml/s.

Conclusion:

The intermolecular forces of acetone, benzene and chloroform

are in order. Chloroform > Benzene > Acetone.

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 Aim: To study the effect of surface area on the rate of evaporation of diethyl ether.

Requirement: Three Petri dishes of diameter 2.5 cm, 5 cm, 7.5 cm. with cover 10
ml. of pipette and stop watch.
Procedure
1. Clean and dry all Petri dishes and mark them as A, B and C.
2. Pipette out of 10 ml. diethyl ether in each of the Petri dishes A, B and C and cover them
immediately.
3. Uncover all three Petri dishes and start the stop watch.
4. Note the remaining volume after 10 min. vaporization of diethyl ether from each Petri dish.
Observation Time: 10 min. = 600 Sec.

Petri dishes Diameter of Volume Taken Remaining Vol. Evaporated

Marked P.T.Ds. (ml.) (ml.) volume
A 2.5 10 4 6
B 5.0 10 2 8
C 7.5 10 0 10

Results: The order of evaporation of acetone in three Petri dishes as 7.5 > 5.0 > 2.5 cm.

Conclusion: Larger the surface area more is evaporation.

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6. METHODLOGY
1. Setup Preparation:
o Place the beakers on a flat surface in a well-ventilated area away from direct
sunlight.
o Use a measuring cylinder to pour 50 mL of each liquid into separate beakers.
2. Initial Measurements:
o Record the initial mass of each beaker with the liquid using a weighing
balance.
o Note the room temperature using a thermometer.
3. Evaporation Process:
o Start the stopwatch and leave the liquids undisturbed for a fixed time interval
(e.g., 1 hour).
4. Final Measurements:
o After the time interval, measure the mass of each beaker with the remaining
liquid.
5. Repeat Experiment:
o Repeat the experiment at different temperatures or with varied surface areas
to analyse the effect of these factors.

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7. OBSERVATION
Example Data Table:

Time (minutes) Water (g) Alcohol (g) Acetone (g)

0 50.00 50.00 50.00
10 48.00 47.00 45.00
Export to Sheets

Calculations:

1. Mass Loss: Calculate the mass loss for each liquid at each time interval by
subtracting the current mass from the initial mass.
2. Rate of Evaporation: Calculate the rate of evaporation for each time interval. This
can be expressed as mass loss per unit time (e.g., g/min or g/hour).
3. Average Rate of Evaporation: Calculate the average rate of evaporation for each
liquid over the entire experiment.

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8. RESULTS AND DISCUSSION
In the Results and Discussion section, you analyse your data, comparing the evaporation
rates of each liquid and explaining the reasons for the differences based on their properties.

Key Points:

 Rate of Evaporation: Discuss which liquid evaporated the fastest and why.
 Comparison of Liquids: Compare the experimental results with the theoretical
understanding of vapour pressure and boiling points.
 Errors and Anomalies: Discuss any errors or anomalies that could have affected the
results.

Acetone evaporated faster due to its lower boiling point and higher vapour pressure. Water
showed the slowest evaporation rate because of strong hydrogen bonds.

Example Graph (Mass vs. Time):

Mass (g)
^
|
| / Acetone
| /
| / Ethanol
| /
| / Water
| /
|/
|/_______________________>
Time (minutes)

This detailed report structure should help you conduct and document your experiment
effectively. Remember to record all your data meticulously and analyse it thoroughly. Use
clear and concise language and include relevant diagrams and graphs to present your
findings in a professional manner.

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9. CONCLUSION
The experiment demonstrated that acetone, with weak intermolecular forces, evaporates
faster than alcohol and water. Understanding evaporation helps in applications like
industrial drying and environmental studies.

Precautions

1. Ensure accurate measurement of liquid volumes and masses.

2. Avoid direct sunlight or strong wind during the experiment.
3. Clean the beakers thoroughly before use.
4. Handle volatile liquids like acetone and ethanol with care.

Sources of Error

1. External airflow or temperature fluctuations.

2. Inconsistent liquid measurement or weighing.

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12. BIBLIOGRAPHY
1. NCERT Chemistry Textbook for Class 12.
2. Online resources on evaporation and intermolecular forces.
3. Experimental Chemistry Manuals.
4. Teacher Help

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