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<span style="font-family:"Arial",sans-serif">Someone asked about 19.38b.  This is and end-of-chapter exercise
<br>
and is in the MC homework.  This problem states "If you heat a gas <br>
such as CO2, you will increase its degrees of translational, rotational <br>
and vibrational motions."  True or False. <br>
<br>
The solutions manual states “False”.  MC states this is “True”. <br>
<br>
The problem really is the question was worded poorly.  The fact <br>
is the degrees of freedom (or number of them) themselves don't change. <br>
They are what they are.  The added heat will be distributed between <br>
more of these motions.  Remember the figure of the fraction of molecules <br>
with some kinetic energy versus kinetic energy.  As the temp rises the <br>
distribution of molecules shifts to the right and spreads out.  This <br>
spreading out of the distribution results in more microstates for the <br>
translational motions.  This added heat causes more rotations of the <br>
molecules and inc. the vibrational motions.  Adding heat causes the<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family:"Arial",sans-serif">to move around more, rotate more and the bonds w/in a molecule to<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family:"Arial",sans-serif">vibrate more. This leads to more microstates.  You can see pictures in<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family:"Arial",sans-serif">the solutions manual (although the picture leaves out 1 rotational motion<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family:"Arial",sans-serif">and 1 vibrational motion).
<br>
<br>
Here's a link to a discussion of vibrational degrees of freedom in general.<br>
<br>
<a href="https://chem.libretexts.org/Textbook_Maps/Physical_and_Theoretical_Chemistry_Textbook_Maps/Supplemental_Modules_(Physical_and_Theoretical_Chemistry)/Spectroscopy/Vibrational_Spectroscopy/Vibrational_Modes/Number_of_Vibrational_Modes_in_a_Molecule">https://chem.libretexts.org/Textbook_Maps/Physical_and_Theoretical_Chemistry_Textbook_Maps/Supplemental_Modules_(Physical_and_Theoretical_Chemistry)/Spectroscopy/Vibrational_Spectroscopy/Vibrational_Modes/Number_of_Vibrational_Modes_in_a_Molecule</a>
<a href="https://chem.libretexts.org/Textbook_Maps/Physical_and_Theoretical_Chemistry_Textbook_Maps/Supplemental_Modules_%28Physical_and_Theoretical_Chemistry%29/Spectroscopy/Vibrational_Spectroscopy/Vibrational_Modes/Number_of_Vibrational_Modes_in_a_Molecule">
<https://chem.libretexts.org/Textbook_Maps/Physical_and_Theoretical_Chemistry_Textbook_Maps/Supplemental_Modules_%28Physical_and_Theoretical_Chemistry%29/Spectroscopy/Vibrational_Spectroscopy/Vibrational_Modes/Number_of_Vibrational_Modes_in_a_Molecule></a>
<br>
<br>
Also, this goes to how microwave ovens work.  The electromagnetic radiation <br>
produced by the microwave oven causes the molecules to rotate and the bonds <br>
to vibrate.  These motions cause the molecules to heat up causing the food to <br>
be heated.  The water content plays a big role in how the food heats.  Here's some
<br>
links explaining this.  Interestingly enough the first food cooked in a microwave
<br>
oven was popcorn. <br>
<br>
<a href="https://en.wikipedia.org/wiki/Microwave_oven">https://en.wikipedia.org/wiki/Microwave_oven</a>
<br>
<br>
<a href="https://van.physics.illinois.edu/qa/listing.php?id=821">https://van.physics.illinois.edu/qa/listing.php?id=821</a>
<br>
<br>
<a href="https://www.explainthatstuff.com/microwaveovens.html">https://www.explainthatstuff.com/microwaveovens.html</a>
<br>
<br>
Dr. Zellmer<o:p></o:p></span></p>
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