--%>

Question based on maximum vapour pressure

Provide solution of this question. Which has maximum vapour pressure: (a) HI (b) HBr (c) HCl (d) HF

   Related Questions in Chemistry

  • Q : Define Bond Energies - Bond Charges

    Energy changes in some chemical reactions can be used to deduce the energies of chemical bonds. Our understanding of the molecular basis of thermodynamic properties is extended when we ask why the enthalpy change for a reaction is what it is. We deduce,

  • Q : Neutralization of sodium hydroxide How

    How much of NaOH is needed to neutralise 1500 cm3 of 0.1N HCl (given = At. wt. of Na =23): (i) 4 g  (ii) 6 g (iii) 40 g  (iv) 60 g

  • Q : Q what is the basicity of primary

    what is the basicity of primary secondary and tertiary amines in chlorobenzene

  • Q : What is schrodinger wave equation? The

    The Schrodinger wave equation generalizes the fitting-in-of-waves procedure.The waves that "fit" into the region to which the particle is contained can be recognized "by inspection" only for a few simple systems. For other problem a mathematical procedure

  • Q : How to test a gas to see if it was

    Write a short note to describe how to test a gas to see if it was hydrogen or not?

  • Q : How haloalkanes are prepared from

    This is the common method for preparing haloalkanes in laboratory. Alcohols can be converted to haloalkanes by substitution of - OH group with a halogen atom. Different reagents can be used to get haloa

  • Q : Dissolving Group IV Carbonate Explain

    Explain how dissolving the Group IV carbonate precipitate with 6M CH3COOH, followed by the addition of extra acetic acid.

  • Q : Basic concept Give me answer of this

    Give me answer of this question. The volume of water to be added to 100cm3 of 0.5 N N H2SO4 to get decinormal concentration is : (a) 400 cm3 (b) 500cm3 (c) 450cm3 (d)100cm3

  • Q : Explain various chemicals associated

    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

  • Q : What is Spectroscopy? This is a very

    This is a very important aspect of Physical Chemistry in which knowledge of the size, shape, rigidity and electronic structure of molecules deduced from the experimental methods treated here goes hand in hand with the theoretical approaches of chemical reactions. Spec