When canning jams and jellies, a small air space is left between the top of the

Question

When canning jams and jellies, a small air space is left between the top of the jam and the jar lid, which is only loosely tightened. The jar may then be submerged in boiling water for several minutes. During this time, bubbles are observed emerging from the jar. After the jar is removed from the hot water, the lid soon pops down tightly on the jar and seals it.

a. Explain why bubbles are observed to emerge from the jar when it is in the boiling water.

b. Explain why the lid "pops down" on the jar top soon after removing the jar from the boiling water.

P.S. This question is in regards to a Charles's Law Lab

Explanation / Answer

a)Since it is submerged in boiling water,the temperature rises therefore the gas trapped inside tries to escape outside.So these come out in the form of bubbles.

b)When the jar is removed from the boiling water,due to escape of air from inside,air pressure falls inside thus due to atmospheric pressure it pops down on the jar top due to force exerted on the lid.

Charles Law states the relationship of gas volume with respect to temperature:As temperature increases volume expands and vice versa.

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