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9. Why does liquid water have an unusually high heat of vaporization
and boiling point? Why are these effects less pronounced in H2Se?
Se is two rows below oxygen in Group VIA of the periodic table.
10. What is Hess' law of heat summation, and how does it make our
life simpler? How is it related to the first law of thermodynamics?
11. Why are fats a better choice for energy storage in animals
than are starches? Why is this a secondary consideration for plants?
12. Why do living organisms on Earth use a second-best oxidant
with their foods? What molecule would be better than O2?
13. Why are molecules in which C and H atoms are combined with
O atoms lower in energy than molecules with direct C-to-H bonding?
Why does this make combustion exothermic? 14. If we know the heats of formation for all reactant and product
molecules in a reaction, how can we calculate the heat of the reaction
in question? What principle are we using to do this? 15. What energy factors affect the dissolving of a salt? Which
factor would tend to make the salt readily soluble, and which would
tend to make it insoluble? |
