state gussac's law ?
I need proper explanation with example :)
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Answer:
Gay-Lussac's law (more correctly referred to as Amontons's law) states that the pressure of a given mass of gas varies directly with the absolute temperature of the gas, when the volume is kept constant.. Mathematically, it can be written as: =.It is a special case of the ideal gas law.. Gay-Lussac is incorrectly recognized for the Pressure Law which established that the pressure of an ...
What is Gay-Lussac’s Law?
Gay-Lussac’s law is a gas law which states that the pressure exerted by a gas (of a given mass and kept at a constant volume) varies directly with the absolute temperature of the gas. In other words, the pressure exerted by a gas is proportional to the temperature of the gas when the mass is fixed and the volume is constant.
This law was formulated by the French chemist Joseph Gay-Lussac in the year 1808. The mathematical expression of Gay-Lussac’s law can be written as follows:
P ∝ T ; P/T = k
Where:
P is the pressure exerted by the gas
T is the absolute temperature of the gas
k is a constant.
The relationship between the pressure and absolute temperature of a given mass of gas (at constant volume) can be illustrated graphically as follows.
From the graph, it can be understood that the pressure of a gas (kept at constant volume) reduces constantly as it is cooled until the gas eventually undergoes condensation and becomes a liquid.
Examples of Gay-Lussac’s Law
When a pressurized aerosol can (such as a deodorant can or a spray-paint can) is heated, the resulting increase in the pressure exerted by the gases on the container (owing to Gay-Lussac’s law) can result in an explosion. This is the reason why many pressurized containers have warning labels stating that the container must be kept away from fire and stored in a cool environment.
An illustration describing the increase in pressure which accompanies an increase in the absolute temperature of a gas kept at a constant volume is provided above. Another example of Gay-Lussac’s law can be observed in pressure cookers. When the cooker is heated, the pressure exerted by the steam inside the container increases. The high temperature and pressure inside the container cause the food to cook faster.