Six intensive properties of matter are its color, luster, odor, density, boiling point and conductivity. Malleability, melting point, freezing point, ductility and hardness are also intensive properties of matter. Some extensive properties of matter include its length, mass, volume and weight.Know More
An intensive property of matter is a characteristic of a particular substance that is independent of how much of the substance is available at any given time. For instance, the color of plain water remains constant regardless of whether there is 1 gallon or 4 gallons of water in a container. The density of a substance is also an intensive property because it is a measurement of how much mass of a substance there is per unit of its volume. At 10 degrees Celsius, the density of water is about 999.70 kg/m^3. Thus, there are about 999.70 kilograms of water per cubic meter of water available at all times, as long as the temperature of the water remains at 10 degrees Celsius.
Extensive properties, unlike intensive properties, are dependent on the quantity of the matter. As more of a substance is added to a sample, its weight grows larger even though many other properties of the substance remain the same. Conversely, as some of the matter is removed, the weight decreases.Learn more about States of Matter
Adding sugar to water increases the boiling point. Adding 1 gram of sugar, or any other substance that does not create ions, increases the boiling point of a liter of water by 0.94 degrees Fahrenheit above its normal 212 degrees Fahrenheit.Full Answer >
The additional molecules in milk keep its boiling point slightly higher than water, which boils at 100 degrees Celsius or 212 degrees Fahrenheit. The chemical composition of milk dictates the boiling point and so there is no standard boiling point.Full Answer >
Urea does not have a boiling point. Instead, it skips boiling and simply decomposes at around 150 degrees Celsius. At around 135 degrees C, urea melts.Full Answer >
When salt is added to water, it raises the boiling point, requiring the salt water to reach a higher temperature to boil. The boiling point increases as more salt is added to the water.Full Answer >