CHM 1721 Study Guide - Final Guide: Miscibility, Intermolecular Force, Boiling Point
Document Summary
In this experiment we will use simple and fractional distillation to separate a mixture of butanol and ipa. Through this we will further out knowledge on boiling point, vapour pressure, and the apparatus"s used in each distillation process. Boiling points of organic compounds, such as butanol and ipa, are affected by the strength of intermolecular forces, he length of the carbon chain, and branching. The relative strength of intermolecular forces such as ionic, hydrogen bonding, dipole-dipole interaction and vander-waals dispersion force affects the boiling point of a compound depending on the functional group(s) present. In both ipa and butanol, an oh is present allowing for hydrogen bonding and increasing the strength of intermolecular bonding therefore raising the boiling point. As the number of carbon atoms increases or the length of carbon-carbon chain increases, the boiling point also increases. This is because the force of attraction between the molecules increases as the molecule gets longer and has more electrons.
