With increase in pressure, the boiling point of a liquid will
With an increase in pressure, the boiling point of a liquid typically increases. This is because higher pressure increases the kinetic energy required for liquid molecules to escape into the vapor phase, thus necessitating a higher temperature to achieve the same vapor pressure equilibrium, resulting in a higher boiling point.
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With an increase in pressure, the boiling point of a liquid generally rises. This phenomenon is described by the Clausius–Clapeyron equation, which states that an increase in pressure leads to an increase in the boiling point. Higher pressure compresses the gas phase, making it more difficult for molecules to escape into it from the liquid phase. Consequently, a higher temperature is needed to maintain equilibrium between the liquid and gas phases, resulting in a higher boiling point. This relationship between pressure and boiling point is particularly evident in systems like pressure cookers, where increased pressure results in higher cooking temperatures, facilitating faster cooking times. However, it’s essential to note that this relationship may not hold true for all substances, especially those exhibiting anomalous behavior under certain conditions.