It is a common observation that liquids such as water and gasoline will evaporate if they are simply
placed in a container open to the atmosphere. Evaporation takes place because some liquid
molecules at the surface have sufficient momentum to overcome the intermolecular cohesive forces
and escape into the atmosphere. If the container is closed with a small air space left above the surface,
and this space evacuated to form a vacuum, a pressure will develop in the space as a result
of the vapor that is formed by the escaping molecules. When an equilibrium condition is reached
so that the number of molecules leaving the surface is equal to the number entering, the vapor is
said to be saturated and the pressure that the vapor exerts on the liquid surface is termed the
vapor pressure, . Similarly, if the end of a completely liquid-filled container is moved as shown
in the figure in the margin without letting any air into the container, the space between the liquid
and the end becomes filled with vapor at a pressure equal to the vapor pressure.
Since the development of a vapor pressure is closely associated with molecular activity, the
value of vapor pressure for a particular liquid depends on temperature. Values of vapor pressure for
water at various temperatures can be found in Appendix B 1Tables B.1 and B.22, and the values of
vapor pressure for several common liquids at room temperatures are given in Tables 1.5 and 1.6.
Boiling, which is the formation of vapor bubbles within a fluid mass, is initiated when the absolute
pressure in the fluid reaches the vapor pressure. As commonly observed in the kitchen, water