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why o-toluidine is a weaker base than aniline?
Ideal mixing properties can be recognized in the formation of an ideal gas mixture from ideal gases. Consider the formation of a mixture of gases i.e. a gaseous solution, from two mixtures of pure gases. A useful characterization of an ideal mixture, or soluti
Provide solution of this question. In an experiment, 1 g of a non-volatile solute was dissolved in 100 g of acetone (mol. mass = 58) at 298K. The vapour pressure of the solution was found to be 192.5 mm Hg. The molecular weight of the solute is (vapour pressure of ace
I already did Materials and Methods section. I uploaded it with the instructions. Also, make sure to see Concept Questions and Thinking Ahead in the instructions that I uploaded. deadline is tomorow at 8 am here is the link to download all instructions because I couldn't attach all of t
When the diffusion process is treated as the movement of particles through a solvent the diffusion coefficient can be related to the effective size of diffusing particles and the viscosity of the medium.To see how the experimental coefficients can be treat
Provide solution of this question. Molarity of a solution prepared by dissolving 75.5 g of pure KOH in 540 ml solution is: (a) 3.05 M (b) 1.35 M (c) 2.50 M (d) 4.50 M
Answer the following qustion. The definition “The mass of a gas dissolved in a particular mass of a solvent at any temperature is proportional to the pressure of gas over the solvent” is: (i) Dalton’s Law of Parti
On passing H2S gas through a particular solution of Cu+ and Zn+2 ions, first CuS is precipitated because : (a)Solubility product of CuS is equal to the ionic product of ZnS (b) Solubility product of CuS is equal to the solubility product
When 0.01 mole of sugar is dissolved in 100g of a solvent, the depression in freezing point is 0.40o. When 0.03 mole of glucose is dissolved in 50g of the same solvent, depression in the freezing point will be:(a) 0.60o (b) 0.80o
Elaborate the structure of a DNA molecule?
During processing of food, several chemicals are added to it to augment its shelf life and to make it more attractive as well. Main types of food addi
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