Trouton's rule says that the ratio of the molar heat of vaporization of a liquid to its normal boiling point (in kelvin) is approximately the same for all liquids: ∆H_vap/T_bp ≈ 88 J/(K*mol) (a) Check the reliability of Trouton's rule for the liquids listed in the following table.

Verified step by step guidance

1. Trouton's rule states that the ratio of the molar heat of vaporization (\( \Delta H_{\text{vap}} \)) to the normal boiling point in Kelvin (\( T_{\text{bp}} \)) is approximately 88 J/(K*mol) for many liquids.
2. Collect the molar heat of vaporization (\( \Delta H_{\text{vap}} \)) and the normal boiling point (\( T_{\text{bp}} \)) in Kelvin for each liquid from the provided table.
3. For each liquid, calculate the ratio \( \frac{\Delta H_{\text{vap}}}{T_{\text{bp}}} \) using the values obtained from the table.
4. Compare the calculated ratio for each liquid to the value of 88 J/(K*mol) as predicted by Trouton's rule.
5. Determine if the calculated ratios are close to 88 J/(K*mol) and discuss any deviations, considering factors such as molecular complexity or hydrogen bonding that might affect the reliability of Trouton's rule.>

Key Concepts

Trouton's Rule

Trouton's Rule states that the ratio of the molar heat of vaporization (∆H_vap) of a liquid to its boiling point (T_bp in Kelvin) is approximately constant for many liquids, typically around 88 J/(K·mol). This empirical rule helps predict the vaporization behavior of liquids and is particularly useful in thermodynamics and physical chemistry.

Molar Heat of Vaporization

The molar heat of vaporization is the amount of energy required to convert one mole of a liquid into vapor at its boiling point, under constant pressure. It is a crucial thermodynamic property that reflects the strength of intermolecular forces in a liquid; higher values indicate stronger forces and greater energy needed for vaporization.

Normal Boiling Point

The normal boiling point of a liquid is the temperature at which its vapor pressure equals the atmospheric pressure (1 atm). It is a key characteristic of a substance, influencing its phase transitions and is essential for applying Trouton's Rule, as the boiling point must be expressed in Kelvin for accurate calculations.