Problem related to molarity
Provide solution of this question. Increasing the temperature of an aqueous solution will cause: (a) Decrease in molality (b) Decrease in molarity (c) Decrease in mole fraction (d) Decrease in % w/w
arrange in order of basicity,pyridine,pipyridineand pyorine
Certain sols have the property of setting to a semi-solid, jelly-like form by enclosing the entire amount of liquid within itself when they are present at high concentrations. This process is called gelation and colloidal systems with jelly-like appearance are known as gels. Some common examples
Superphosphate has the formulate: CaH4 (PO4)2 H2O calculate the percentage of Phosphorus in this chemical. Show your calculations
Give me answer of this question. The atmospheric pressure is sum of the: (a) Pressure of the biomolecules (b) Vapour pressure of atmospheric constituents (c) Vapour pressure of chemicals and vapour pressure of volatile (d) Pressure created on to atmospheric molecules
Choose the right answer from following. Molar concentration (M) of any solution : a) No. of moles of solute/Volume of solution in litre (b) No. of gram equivalent of solute / volume of solution in litre (c) No. of moles os solute/ Mass of solvent in kg (
The distribution law is exerted for the distribution of basic acid among: (i) Water and ethyl alcohol (ii) Water and amyl alcohol (iii) Water and sulphuric acid (iv) Water and liquor ammonia What is the right answer.
The two solutions which are having equivalent osmotic pressure are called isotonic solutions. The isotonic solutions at the same temperature also have same molar concentration. If we have solutions having different osmotic pressures then the solution having different
Passage of a current through a solution can produce an electrolysis reaction.Much additional information on the properties of the ions in an aqueous solution can be obtained from studies of the passage of a direct current (dc) through a cell containing a s
how 0.5N HCL is prepared for 10 littre solution
The acid value definition is the number milligrams of KOH needed to neutralize the acid present in one gram oil and fats however why not employ NaOH for the neutralization?
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