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Evaporation and its Effects on PCP and Cresol

We are asked to explain the phenomena of how 1 gram of liquid water at 35 degrees C (as in a pond or lake) evaporating into an overlying air mass at a temp of 65 degrees C and a relative humidity of 50%.

What actually causes the evaporation of water and how can this be calculated in this instance?? What is the vapor pressure of the water??

Second, if the water contained organic contaminants such as pentachlorophenol and cresol, what are the vapor pressures of the 2 contaminants and would they evaporate before the water or would the water evaporate and leave the contaminants behind??

Solution Summary

Evaporation and its Effects on Pentachlorophenol and Cresol are examined in detail and evaporation calculations are performed.