Properties of Liquids at the Boiling-Point. 



531 



Liquids which shouj Molecular Association. 



Liquid. 



J Temperature 

 of Boiling T Bp 

 (absolute). 



Molecular 

 Volume V at 

 Boiling-Point. 





Water 



Methyl alcohol 



373 



337 9 



3513 



370-4 



429-6 



373 



391-5 



413-8 



435 



304-7 



4356 



459 



486-5 



468-2 



481-2 



489-2 



347 



370 



402 



467 



18-78 



42-6 



62-2 



81-2 



146-3 



41-1 



63-6 



85-5 



108 



6010 



116-8 



166-2 



215-4 



1597 



184 6 



209-0 



543 



78-3 



119-7 



103-6 



1403 

 97- 1 

 88 7 

 851 

 81 5 



108-1 

 98-0 

 93-9 

 91-3 

 76-65 

 89-1 

 83 5 

 81-2 

 86-3 

 84-6 

 82-5 

 91-7 

 80-1 

 81-6 

 99-4 



Ethyl alcohol 



n. Propyl alcohol 



n. He.vyl alcohol 



Formic acid 



Acetic acid 



Propionic acid 



Butyric acid 



Methyl formate 



Methyl oxalate 



Propyl oxalate 



Dimethyl succinate 



Methyl ethyl succinate 



Diethyl succinate 





Propionitrile 





Phenol 



It will be observed from the Table that the relation gives 

 an approximately constant value of K for all the homologous 

 series, bat the value varies considerably from one homologous 

 series to another. In general the higher boiling liquids 

 seem to give rather high values of K. The approximate 

 values of the constant for the different homologous series 

 are given below. 



The aliphatic hydrocarbons and ethers give K = 68. 



The aliphatic chlorides and amines give K = 70. 



The aliphatic esters and bromides give K=74. 



The aliphatic iodides and aromatic hydrocarbons give K = 79. 



The aromatic ethers give K = 83. 



The validity of the relation is also considerably affected 

 by molecular association, as the latter portion of the above 

 Table indicates. For associated liquids the equation should 

 obviously be written 



T = K^Vw, 



where n is the association factor. 



Were it not for the uncertainty o£ the value of K for 



2N2 



