Gas Laws

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by lrod684
Last updated 4 years ago

Discipline:
Science
Subject:
Chemistry
Grade:
11

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Gas Laws

Gas Laws

Charles' Law

Boyle's Law

Charles's Law: Doubling the temperature of a gas doubles its volume, as long as the pressure of the gas and the amount of gas isn't changed.Formula: V1/T1=V2/T2Example: A football inflated inside and then taken outdoors on a winter day shrinks slightly. Why: When the football is taken outside, its kinetic energy decreases due to the lower temperature change. Since the kinetic energy decreases, the molecules then move slower causing them to get closer together and take up less space, which causes the volume to decrease and allows the football to shrink.

Combined Gas Law: Applies to any circumstance in which pressure, temperature, and volume change while quantity remains constant.Formula: P1xV1/T1=P2xV2/T2Example: When a tire is full of air and then is deflated after a long trip.Why: When cool the tire has a lower pressure. As the tire turns on the pavement it alters its shape and becomes hot. There is some expansion of the air in the tire.The pressure of a car tire is actually the air pressure above atmospheric pressure. If you add atmospheric pressure to your tire gauge, you would certainly come closer to extrapolating to absolute zero.

Boyle's Law: Doubling the pressure on a gas halves its volume, as long as the temperature of the gas and the amount of gas aren't changed. Formula: P1V1=P2V2Example: Pushing in the plunger of a plugged-up syringe decreases the volume of airtrapped under the plunger.Why: In a syringe, the volume of a fixed amount of gas is trapped is increased by drawing the handle back, thereby lessening the pressure.

Combined Gas Law

Gay-Lussac's Law

Gay-Lussac's Law: volume, is treated as a constant, and the result is a constant ratio between the variables of pressure and temperature.Formula: P1/T1=P2/T2Example: The lid of a pressure cooker is locked into place and is heated on a stove to cook you food.Why: When the pot is sealed its volume remains constant. Heating the pot increases the pressure in the cooker. As pressure increases, the temperature continues to increase and foods cook faster.

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