Problem on Osmotic Pressure of solution
The osmotic pressure of a 5% solution of cane sugar at 150oC is (mol. wt. of cane sugar = 342)(a) 4 atm (b) 3.4 atm (c) 5.07 atm (d) 2.45 atmAnswer: (c) Π = (5 x 0.0821 x 1000 x 423)/(342 x 100) = 5.07 atm
why allyl halide and haloarenes are more reactive than alkyl halide towards nucleophilic substitution
Give me answer of this question. A solution has a 1 : 4 mole ratio of pentane to hexane. The vapour pressure of the pure hydrocarbons at 20°C are 440 mmHg for pentane and 120 mmHg for hexane. The mole fraction of pentane in the vapour phase would be: (a) 0.549 (b)
Presence of small concentrations of appropriate electrolyte is necessary to stabilize the colloidal solutions. However, if the electrolytes are present in higher concentration, then the ions of the electrolyte neutralize the charge on the colloidal particles may unite
Choose the right answer from following. In a solution of 8.7g benzene C6H6 and 46.0 gm toluene ,(C6, H5, CH3) the mole fraction of benzene in this solution is: (a)1/6 (b)1/5 (c)1/2 (d)1/3
Why do various medications include the hcl? Describe briefly?
Can you please illustrate that HCl is polar or non-polar? Briefly illustrate it.
Help me to go through this problem. Molecular weight of glucose is 180. A solution of glucose which contains 18 gms per litre is : (a) 2 molal (b) 1 molal (c) 0.1 molal (d)18 molal
Give me answer of this question. "Relative lowering in vapour pressure of solution containing non-volatile solute is directly proportional to mole fraction of solute". Above statement is: (a) Henry law (b) Dulong and Petit law (c) Raoult's law (d) Le-Chatelier's pri
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
From where the tin is obtained? Briefly illustrate it.
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