The Nature of Solids
The Nature of Solids
The Nature of Solids
SOLIDS
How solids formed?
A solid is formed when the
temperature of a liquid is low
and the pressure is
sufficiently high causing the
particles come very close to
each other.
Solids are rigid because their
molecules have fixed
positions.
Their particles hardly diffuse.
CLASSIFICATIONS OF SOLIDS
Crystalline solids
-are those whose atoms, ions, or molecules are
ordered in well-defined arrangements. They usually
have flat surfaces or faces, and sharp edges.
Examples: ice, sugar, and gems.
Amorphous solids
-(from the Greek word for “without form”) are
solids whose particles do not have orderly
structures so they have poorly-defined shapes.
Examples: Rubber, plastic, and glass.
Types of Crystalline Solids
Types of Crystalline solids Types of particles Forces between particles Properties Examples
Ionic Positive and negative ions Electrostatic attractions Hard, brittle, and poor NaCl, MgCl2, and Ca(No3)2
electrical and thermal
conduction
Molecular Atoms or molecules Hydrogen bonds, dipole- Soft, low to moderately high Most organic compounds like
dipole forces, and London melting point, and poor CH4, and many inorganic
dispersion forces thermal and electrical compounds like CO2, H20,
conduction and Br2
Covalent network Atoms connected in a network Covalent bonds Very hard, very high melting Diamond, silicon Carbide, and
of covalent molecules point, and often poor thermal Quartz
and electrical conduction
Metallic Atoms or molecules Metallic bonds Soft to hard, low to high All metallic elements like Cu,
melting point, malleable, Na, Zn, Fe, and Al
ductile, and good thermal and
electrical conduction
The Crystal Lattice and the Unit Cell
Cubic –galena
Tetragonal –zircon
Orthorhombic-topaz
Monoclinic-gypsum
Rhombohedral-calcite
Hexagonal –tourmaline
Triclinic – amazonite
Three kinds of cubic unit cells
Heat of fusion
-The heat absorbed to melt one gram of ice to one gram of water.
Heat of Vaporization
- the energy absorbed to change 1 gram of liquid to gas at its boiling point.