Thermodynamics 1 Lab Report
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
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
Phenol was initially obtained by fractional distillation of coal
Help me to solve this problem. An aqueous solution of glucose was prepared by dissolving 18 g of glucose in 90 g of water. The relative lowering in vapour pressure is: (a) 0.02 (b)1 (c) 20 (d)180
On passing H2S gas through a solution of Cu+ and Zn+2 ions, CuS is precipitated first because: (i) Solubility product of CuS is equal to the ionic product of ZnS (ii) Solubility product of CuS is equal to the solubility product o
What weight of hydrated oxalic acid should be added for complete neutralisation of 100 ml of 0.2N - NaOH solution? (a) 0.45 g (b)0.90 g (c) 1.08 g (d) 1.26 g Answer
Separation by distillation can be described with a boiling point diagram. The important process of distillation can now be investigated. From the boiling point diagram one can see that if a small amount of vapour were removed from a liquid of composit
Molar solution signifies 1 mole of solute present/existed in: (i) 1000g of solvent (ii) 1 litre of solvent (iii) 1 litre of solution (iv) 1000g of solution
Common system According to this system, the individual members are named according to alkyl groups att
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
Which is not a colligative property: (a) Refractive index (b) Lowering of vapour pressure (c) Depression of freezing point (d) Elevation of boiling point
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