Part of soup is placed on stove what happens to the molecules inside the soup as the soup beets
As the soup is placed on the stove and the heat is applied, several changes occur to the molecules inside the soup.
1. Increased Energy: The heat from the stove transfers to the molecules in the soup, which increases their kinetic energy. As a result, the molecules start moving faster and collide with each other more frequently.
2. Evaporation: The heat causes some of the liquid in the soup to vaporize, turning into gas molecules. This process is known as evaporation. The faster-moving water molecules at the surface of the soup gain enough energy to overcome the attractive forces between them, allowing them to escape into the air.
3. Increased Vapor Pressure: The evaporation of the soup contributes to an increase in the vapor pressure just above the soup's surface. This pressure increase drives the movement of vapor away from the soup.
4. Expansion: As the temperature rises, the soup molecules gain more energy and exert more force on the surrounding molecules. This increased molecular motion leads to the expansion of the soup, causing it to occupy a larger volume.
Overall, heating the soup on the stove causes the molecules to move faster, encourages evaporation, increases vapor pressure, and expands the volume of the soup.