This project covers Henry's law, properties of water and survival of aquatic animals, and difficulty in cooking food at high altitudes. It discusses how Henry's law explains the solubility of gases in liquids and partial pressure. It also describes the hydrogen bonding structure of ice and various properties of water that allow aquatic animals to survive in water bodies. Finally, it summarizes how cooking is more difficult at high altitudes like Sikkim due to lower boiling points, but pressure cookers can help by increasing pressure and boiling time.

1. Efforts By:
Ritisha Garg
Tanishka Goel
Yakshit Khurana

2. Thisprojectwillbroadlycover:
❖ Henry’s Law(Solution)
❖ Properties of water and survival of aquatic animals()
❖ Difficulty in cooking food at height(Thermodynamics)

3. Sikkim is the place of natural scenic
beauty embellished with beautiful
mountains and waterfalls. It is
interesting to note that behind all
there natural aspects there lies
Science

4. ➢ Sikkim has high mountain ranges. Trekking and
Scuba diving are the most common adventurous
activities in Sikkim. But while climbing to high
mountain peaks, people often carry oxygen
cylinder. Also, people become weak and are unable
to think clearly. These are symptoms of condition
called ANOXIA
➢ While scuba diving, when divers are near to the
surface they slow down. Also the tanks used by
scuba divers are filled with air diluted with helium.

5. ✓Thesolubility of a gas in a liquidis directlyproportionalto the pressure
of thegas.
✓ “Thepartial pressureof thegas in vapourphase(p) is proportional to the
mole fractionof thegas (x) in thesolution”
p = KH x
KH is the Henry’slaw constant

7. HYDROGEN
The most abundant element in the universe and the
third most abundant on the surface of the globe, is being
visualized as the major future source of energy.

8. SIKKIM
This Northeastern state has an abundant
amount of water resourcesin the formsof
lakes and waterfalls.
Some of the famouswater bodies include
Tsongmo lake, Gurudongmarlake, Seven
sisterswaterfalletc.
Sikkim is also a home to manyice-capped
mountain ranges like Mt.
Khangchendzonga,Mt. Kabru etc.

9. 9
HYDROGEN
Taking the water bodies and mountainsof Sikkim into
consideration, the followingthree concepts will be explained
H-Bonding Structureof Ice Water

10. H-BONDING
The intermolecularforce of attraction between Hydrogen and
highly electronegative atoms such as Oxygen (O), Nitrogen
(N), Fluorine (F) etc. is called HYDROGEN BONDING
o The hydrogenbond is one of the strongest intermolecular
attractions,but weaker than a covalentor an ionic bond.
o Greater electronegativityof the hydrogenbond acceptor
will lead to an increase in hydrogen-bondstrength.
o Hydrogen bonds are responsible for holdingtogether DNA,
proteins, and other macromolecules.
o A hydrogen bond is a type of dipole-dipoleinteraction
10
Properties of H-BONDING

11. STRUCTURE OF ICE
o The structure of the molecules of water in its frozen form
forms a 3-D Lattice Structure. Each oxygen atom is
surrounded tetrahedrally by four other oxygen atoms at a
distance of 276 pm.
o When water reaches its freezing point its atoms rearrange
themselves in a very specific three-dimensional pattern.
The oxygen atom is surrounded by four hydrogen atoms.
Two of these form O-H bonds normally seen in water
molecules. The other two form a hydrogen bond.
11

12. WATER
The universal liquid which is
essential for the existence of every
living being. It is a crucial
compound a solvent of great
importance.
12

13. STRUCTURE OF WATER
Water is a bent molecule with a bond
angle of 104.5°, and O–H bond length
of 95.7 pm. It is a highly polar
molecule. In the liquid phase water
molecules are associated together by
hydrogen bonds.
13

14. PROPERTIES OF WATER
1) Appearance: Water is colorless, odorless and tasteless
liquid in its natural state.
2) Boiling Point: Water has a boiling point of 100 C. This is
because the hydrogen bonds in the water molecule are very
strong, They require a huge amount of energy to break and
start boiling.
3) Density: One unique property of water is that in the solid
state, it is less dense. Up to 4°C water’s density does
increase on cooling. But after that point water becomes less
dense. This is why ice floats in water,
4) Viscosity: Water has high viscosity due to very strong
intermolecular interactions.
5) Solvency: Water is an excellent solvent. In fact, it is known
as a Universal Solvent. Due to a water molecule’s polarity, it
can dissolve almost any substance.
14
1) Amphoteric Nature: One of the unique
qualities of Water is its amphoteric nature. An
amphoteric substance is one which can act as
an acid or a base. While Water is neither acidic
or basic it acts as both. This is because of its
ability to both donate and accept protons.
2) Redox Reactions: Water is a great source to
obtain di-hydrogen since it can be reduced by
reacting it with highly electropositive metals
such as Sodium.
H2O + Na → 2NaOH + H2
3) Hydrolysis Reaction: Water has a very high
dielectric constant. This results in it having a strong
hydrating tendency. Water has strong reactions
with ions of salts and creates hydrating shells
around them.
PHYSICAL PROPERTIES
CHEMICAL PROPERTIES

15. Survival of
aquatic animals
The crystalline form of water is ice. At atmospheric
pressure ice crystallizes in the hexagonal form, but at
very low temperatures it condenses to cubic form.
Density of ice is less than that of water.Therefore,an
ice cube floats on water.In winter season ice formed
on the surface of a lake provides thermal insulation
which ensures the survival of the aquatic life.This
fact is of greatecological significance.
15

16. Cooking at high and low
altitudes:-
This PhotobyUnknown Author
is licensedunder CCBY-SA-NC

17. • At higher altitudes (like Sikkim)
• At high altitudes , the atmospheric pressure is lower than that at sea
level, so the boiling point at high altitude is quite low , which means
water boils very fast and at low temperatures.
• The food inside does not get enough heat to get cooked and thus
cooking is difficult at high altitudes
This PhotobyUnknown Authoris licensedunder CCBY-SA-NC

18. • Using pressure cooker at such conditions helps increase the boiling time as the
pressure inside the pressure cooker increases due to the vapour produced inside it
• The boiling point increases and thus the time taken to reach the temperature
increase and the cooking is better because the food is getting heat for a long period
of time.
This PhotobyUnknown Author is licensedunder CCBY-SA
This PhotobyUnknown Author is licensedunder CCBY

19. • At lower altitudes
•The boiling point of liquid at low altitudes is more
than that at high altitudes , so we do not have to
worry much about less time being available for
cooking the food. In fact , we try to decrease the
cooking time in order to get food cooked faster

20. •Even less amount of water can produce a good
vapour pressure and get equal to the pressure
produced inside a cooker .
•But less amount of water takes lesser time to
reach a particular temperature than more amount
of water ( as Q=mcδt) and thus lesser the mass , lesser
the time to get the required heat , hence faster the
cooking.

21. THANK YOU!
INFORMATION & IMAGE
SOURCE:-
1) Google
2) Pinterest
3) NCERTChemistryBook(Class XI)
4) NCERTChemistryBook(Class XII)