Finding strength of HCL solution
Can someone please help me in getting through this problem. 1.0 gm of pure calcium carbonate was found to require 50 ml of dilute HCL for complete reaction. The strength of the HCL solution is given by: (a) 4 N (b) 2 N (c) 0.4 N (d) 0.2 N
Select the right answer of the question. If 18 gm of glucose (C6H12O6) is present in 1000 gm of an aqueous solution of glucose, it is said to be: (a)1 molal (b)1.1 molal (c)0.5 molal (d)0.1 molal
Which ion has the lowest radius from the following ions(a) Na+ (b) Mg2+ (c) Al3+ (d) Si4+ Answer: (d) All are the iso-electronic species but Si
order of decreasing basicity of urea and its substituents
Halogenations: ethers react with chlorine and bromine to give substitution products. The extent of halogenations depends upon the conditions of reacti
Which solution will have highest boiling point:(a) 1% solution of glucose in water (b) 1% solution of sodium chloride in water (c) 1% solution of zinc sulphate in water (d) 1% solution of urea in waterAnswer: (b) Na
Methane containing 4 mol% N2 is flowing through a pipeline at 105.1 kpa and 22 °C. To check this flow rate, N2 at the same temperature and pressure are introduced to the pipeline at the rate of 2.83 m3/min. At the end of the pipe (
An experiment to determine the convection coefficient associated with airflow over the surface of a thick stainless steel casting involves insertion of thermocouples in the casting at distances of 10 mm and 20 mm from the surface. When the experiment was perform
1) Chromium(III) hydroxide is highly insoluble in distilled water but dissolves readily in either acidic or basic solution. Briefly explain why the compound can dissolve in acidic or in basic but not in neutral solution. Write appropriate equations to support your answer. 2) Explain how dissolving t
Ion Selective Electrodes An ion selective membrane can be used to form an electrochemical cell whose emf depends on the concentration of that ion. Before we proceed to an important application of emf measurements, brie
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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