explain the following observations;
A. an open can of soda loses its fizz quicker at room temperature than in the frig.
B. chlorine gas in tap water escapes as the water warms to room temperature.
C. less sugar dissolves in iced coffee than in hot coffee.
A and B. Gases are less soluble in warm water than in cold water.
C. Sugar is more soluble in warm water than cold water.
A. An open can of soda loses its fizz quicker at room temperature than in the fridge because temperature affects the solubility of gases in liquids. At higher temperatures, the solubility of carbon dioxide in the liquid decreases, causing the carbon dioxide gas present in the soda (which gives it its fizz) to escape more easily. Therefore, when the can of soda is left at room temperature, the carbon dioxide gas escapes more rapidly, resulting in the fizz fading away faster compared to when it is stored in the fridge where the lower temperature keeps the carbon dioxide gas more soluble in the liquid.
B. Chlorine gas in tap water escapes as the water warms to room temperature mainly due to the increased kinetic energy of the water molecules. Chlorine gas is typically added to tap water as a disinfectant to kill bacteria and other harmful microorganisms present. However, chlorine gas is highly volatile, and as the water warms up, the increased energy of the water molecules causes the chlorine gas to evaporate more readily into the air. This evaporation process leads to the escape of chlorine gas from the tap water as the water reaches room temperature.
C. Less sugar dissolves in iced coffee than in hot coffee because temperature also affects the solubility of substances in liquids, including sugar. Sugar dissolves more readily in hot liquids because the higher temperature increases the kinetic energy of the water molecules, facilitating the breaking of bonds between sugar molecules and allowing them to disperse more effectively in the liquid. On the other hand, in iced coffee, the lower temperature restricts the kinetic energy of the water molecules, reducing the efficiency of bond-breaking and making it more difficult for the sugar molecules to dissolve fully. As a result, less sugar is able to dissolve in iced coffee compared to hot coffee.
A. an open can of soda loses its fizz quicker at room temperature than in the fridge:
This observation can be explained by the concept of solubility and gas solubility. Carbon dioxide (CO2) gas is responsible for the fizz in soda. At lower temperatures, such as in the fridge, the solubility of the gas is higher, which means more CO2 molecules dissolve in the liquid. This keeps more gas trapped and results in the soda retaining its fizz for a longer time.
On the other hand, at room temperature, the solubility of CO2 decreases. So when a can of soda is opened and exposed to the air, the CO2 gas quickly escapes into the atmosphere, leading to the loss of fizz. Additionally, the increased kinetic energy at higher temperatures accelerates the escape of gas molecules from the liquid, further reducing the fizz of the soda.
B. Chlorine gas in tap water escapes as the water warms to room temperature:
This observation can be explained by the concept of volatility. Chlorine gas is commonly added to tap water as a disinfectant. At colder temperatures, the solubility of chlorine gas in water is higher, which means more chlorine molecules dissolve in the liquid.
However, as the water warms up to room temperature, the solubility of chlorine gas decreases. This decrease in solubility causes the chlorine gas to escape from the water in the form of bubbles, and eventually into the atmosphere. This is why you may notice the smell of chlorine when you fill a glass of tap water and let it sit at room temperature for some time.
C. Less sugar dissolves in iced coffee than in hot coffee:
This observation relates to the effect of temperature on solubility. In general, higher temperatures enhance the solubility of substances, including sugar, in a liquid. When hot coffee is prepared, the higher temperature facilitates the dissolution of sugar molecules, allowing them to mix evenly with the coffee.
However, with iced coffee, the lower temperature inhibits the solubility of sugar. Since the cold temperature reduces the kinetic energy of the sugar molecules, they move more sluggishly, resulting in a slower dissolution rate. Therefore, less sugar dissolves in iced coffee compared to hot coffee as a result of the temperature difference.