colligative properties
give atleast two application of following colligative properties
Can you please illustrate that HCl is polar or non-polar? Briefly illustrate it.
Provide solution of this question. To neutralise completely 20 mL of 0.1 M aqueous solution of phosphorous acid (H3 PO3) the volume of 0.1 M aqueous KOH solution required is: (a) 40 mL (b) 20 mL (c) 10 mL (d) 60 mL
Provide solution of this question. Determination of correct molecular mass from Raoult's law is applicable to: (a) An electrolyte in solution (b) A non-electrolyte in a dilute solution (c) A non-electrolyte in a concentrated solution (d) An electrolyte in a liquid so
Select the right answer of the question. The unit of molality is: (a) Mole per litre (b) Mole per kilogram (c) Per mole per litre (d) Mole litre
The Debye Huckel theory shows how the potential energy of an ion in solution depends on the ionic strength of the solution.Except at infinite dilution, electrostatic interaction between ions alters the properties of the solution from those excepted from th
When the diffusion process is treated as the movement of particles through a solvent the diffusion coefficient can be related to the effective size of diffusing particles and the viscosity of the medium.To see how the experimental coefficients can be treat
Colligative properties of a solution depends upon: (a) Nature of both solvent and solute (b) The relative number of solute and solvent particles (c) Nature of solute only (d) Nature of solvent only
Choose the right answer from following. NaClO solution reacts with H2SO3 as,. NaClO + H2SO3→NaCl+ H2SO4. A solution of NaClO utilized in the above reaction contained 15g of NaClO per litre. The
These types of polymers are formed as a result of condensation reaction between monomer units. Some common examples are being discussed here: 1. Polyesters 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
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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