Boiling Point of Glucose and Water
Introduction:
In chemistry, boiling point is the temperature at which a substance changes its state from liquid to gas. The boiling point of a substance depends on the strength of the intermolecular forces between its particles. These forces can be affected by factors such as molecular weight, polarity, and hydrogen bonding.
Boiling Point of Water:
Water is a polar molecule that contains hydrogen bonding. The boiling point of water is 100 °C at standard atmospheric pressure. Water molecules are held together by strong hydrogen bonds, which require a significant amount of energy to overcome. As a result, water has a high boiling point.
Boiling Point of Glucose:
Glucose is a non-polar molecule that does not contain hydrogen bonding. The boiling point of glucose is 146 °C at standard atmospheric pressure. Glucose molecules are held together by weak van der Waals forces, which require less energy to overcome than hydrogen bonds. As a result, glucose has a lower boiling point than water.
Conclusion:
In conclusion, water has a higher boiling point than glucose due to the presence of strong hydrogen bonding between its molecules. Glucose, on the other hand, has a lower boiling point due to the weaker van der Waals forces between its molecules. The difference in boiling points between these two substances highlights the importance of intermolecular forces in determining the physical properties of molecules.