Saturated Vapor Pressure

The process of evaporation in a closed container will proceed until there are as many molecules returning to the liquid as there are escaping. At this point the vapor is said to be saturated, and the pressure of that vapor (usually expressed in mmHg) is called the saturated vapor pressure.

Since the molecular kinetic energy is greater at higher temperature, more molecules can escape the surface and the saturated vapor pressure is correspondingly higher. If the liquid is open to the air, then the vapor pressure is seen as a partial pressure along with the other constituents of the air. The temperature at which the vapor pressure is equal to the atmospheric pressure is called the boiling point. 由于温度较高时分子的动能更大，更多分子可以逸出表面，因此饱和蒸气压相应更高。如果液体敞开在空气中，那么蒸汽压就与其他空气成分一起作为部分压力存在。当蒸汽压等于大气压时的温度称为沸点。

Evaporation

Ordinary evaporation is a surface phenomenon - some molecules have enough kinetic energy to escape. If the container is closed, an equilibrium is reached where an equal number of molecules return to the surface. The pressure of this equilibrium is called the saturation vapor pressure.

Evaporation vs Boiling

Ordinary evaporation is a surface phenomenon - since the vapor pressure is low and since the pressure inside the liquid is equal to atmospheric pressure plus the liquid pressure, bubbles of water vapor cannot form. But at the boiling point, the saturated vapor pressure is equal to atmospheric pressure, bubbles form, and the vaporization becomes a volume phenomenon.

Boiling Point

The boiling point is defined as the temperature at which the saturated vapor pressure of a liquid is equal to the surrounding atmospheric pressure. For water, the vapor pressure reaches the standard sea level atmospheric pressure of 760 mmHg at 100°C. Since the vapor pressure increases with temperature, it follows that for pressure greater than 760 mmHg (e.g., in a pressure cooker), the boiling point is above 100°C and for pressure less than 760 mmHg (e.g., at altitudes above sea level), the boiling point will be lower than 100°C. As long as a vessel of water is boiling at 760 mmHg, it will remain at 100°C until the phase change is complete. Rapidly boiling water is not at a higher temperature than slowly boiling water. The stability of the boiling point makes it a convenient calibration temperature for temperature scales. 沸点定义为液体的饱和蒸气压等于周围大气压时的温度。对于水来说，100°C时其蒸汽压达到标准海平面大气压760 mmHg。由于蒸汽压随温度升高而增加，因此对于大于760 mmHg的压力（例如在高压锅中），沸点将高于100°C；而对于小于760 mmHg的压力（例如在海拔高于海平面的地方），沸点将低于100°C。只要水的容器在760 mmHg下沸腾，它将保持在100°C直到相变完成。快速沸腾的水并不比缓慢沸腾的水温度更高。沸点的稳定性使其成为温度刻度的方便校准温度。

At the boiling point, saturated vapor pressure equals atmospheric pressure. 在沸点时，饱和蒸气压等于大气压

Boiling Point Variation

The standard boiling point for water at 100°C is for standard atmospheric pressure, 760 mmHg. It is the experience of high altitude hikers that it takes longer to cook food at altitude because the boiling point of water is lower. On the other hand, food cooks more quickly in a pressure cooker because the boiling point is elevated. Raising or lowering the pressure by about 28 mmHg will change the boiling point by 1°C.

Although the vapor pressure variation with temperature is a non-linear one, the boiling point variation can be approximated near 100°C by an empirical fit of the available data. This can provide the following estimate of the boiling point:

Any of the data values above may be changed. The empirical calculation is valid only for a few degrees above and below the normal boiling point.

Boiling Point Variation Near 100 C

Values were taken from the saturated vapor pressure table for water near 100 degrees Celsius. An empirical fit to these data values was made, and the formula obtained is shown on the diagram. It could be considered to be reasonably valid only for a few degrees above and below 100 °C since the curve is very non-linear.