University Physical Chemistry Do you want to consider atmospheric pressure?

Of course there's pressure ...

Organisms have a certain internal pressure, suitable for a certain pressure environment, people must wear anti-compression clothing in deep-sea activities, and must wear compression clothing in high-altitude activities; However, deep-sea fish and high-altitude birds do not need any protection.

In addition to this reason, there is also a major reason, which is that as the air pressure decreases, the boiling point of water is constantly decreasing, at the altitude of Mount Everest, the water boils at about 75 degrees, and further up, the air pressure is lower and the boiling point is lower. Essentially, the boiling of water is the balance between the water vapor pressure and the outside atmospheric pressure, and when the temperature rises, the vapor pressure is greater than the atmospheric pressure, and the water boils, which is the knowledge of physical chemistry in universities.

When the human body is at a high altitude and reaches above the stratosphere, the person will return to the internal pressure and appear edema, subcutaneous hemorrhage, and then up, as the temperature rises, the blood will boil, and the human body will be torn apart.

People are in space, without any protective measures, under the irradiation of high-energy cosmic rays and extremely low external pressure, the temperature rises sharply, the blood boils instantly, and the rest is needless to say.

Therefore, the spacesuit not only has a pressurization device, but also a cooling and insulation layer, and a communication system, and the entire spacesuit is a complex life-sustaining system.

Life? Is there isothermal isobaric in life? Have a closed system?

If the title says "in life", think about it!

It's not a matter of physical chemistry, the higher the temperature, the more the movement of gas molecules, the higher the air pressure.

As for the boiling point problem, if you put a lid on the bottle, the boiling point will definitely rise, which is a phase change problem, and it will take a long time.

How can it be shortened as you say.

1. Air pressure is a concept in both chemistry and physics;

2. In a closed container, when the temperature is high, the air pressure increases; In an open environment, when the temperature rises, the gas runs to the place where the surrounding temperature is low, and relatively speaking, the air pressure becomes lower in the place where the temperature is high.

3. Heat the liquid and cover it to prevent the gas from running out, and the air pressure will naturally increase, and the boiling point of the liquid will increase at this time, which is right! But for things that are heated, because the boiling point is high, the temperature is high, it is easier and faster to cook, the pressure cooker is this principle, in the same way you cook eggs in a place with low air pressure, because the air pressure is low, the boiling point of water is low, the temperature is low, there will be a situation where the main can not cook for a long time, and the temperature cannot reach the egg protein denaturation temperature.

f=u(ma+mb+mc)g

ma=mb+mc，mb＝mc

fab=u(mb)g=

Not sure if it's correct, it's been too long since I didn't use physical formulas.

The pressure is only related to the position coordinates, but not to the bearing, p=f(x,y,z)dp=x*2y*dx is the differential relationship between the pressure inside the liquid and the mass force dp has no practical significance.

PV=RT wherein, Changwei is the pressure, V is the volume leakage resistance (that is, the volume in the title is 100dm 3), R is the thermodynamic constant (, the unit is forgotten), T is the thermodynamic temperature Kelvin, and then it can be calculated.