Molarity of pure water
Choose the right answer from following. The molarity of pure water is: (a) 55.6 (b) 5.56 (c)100 (d)18
Basic character of amines is related to their structural arrangement. Basic strength of amines depends on the relative ease of formation of the corresponding cation by accepting a proton from the acid. Greater the stability of cation is, more is basic strength of amine.Alkyl a
Chromium(III) hydroxide is highly insoluble in distilled water but dissolves readily in either acidic or basic solution. Briefly explain why the compound can dissolve in acidic or in basic but not in neutral solution. Write appropriate equations to support your answer
Help me to go through this problem. Lowering of vapour pressure is highest for: (a) urea (b) 0.1 M glucose (c) 0.1M MgSo4 (d) 0.1M BaCl2
Briefly describe the function of the monosaccharide?
Can someone please help me in getting through this problem. Which of the given concentration factor is affected by the change in temperature: (1) Molarity (2) Molality (3) Mole fraction (4) Weight fraction
Second ionization potential of Li, Be and B is in the order (a)Li>Be>B (b)Li>B>Be (c)Be>Li>B (d)B>Be>Li
A 500 gm tooth paste sample has 0.2g fluoride concentration. Determine the concentration of F in terms of ppm level: (a) 250 (b) 200 (c) 400 (d) 1000Answer: (c) F-ions in ppm = (0.2/500) x 106 = 400
Choose the right answer from following. If P and P are the vapour pressure of a solvent and its solution respectively N1 and N2 and are the mole fractions of the solvent and solute respectively, then correct relation is: (a) P= PoN1 (b) P= Po N2 (c)P0= N2 (d)
An extension of the kinetic molecular theory of gases recognizes that molecules have an appreciable size and deals with molecule-molecule collisions. We begin studies of elementary reactions by investigating the collisions b
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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