--%>

molar mass

lculwhat is the equation for caating molar mass of non volatile solute

   Related Questions in Chemistry

  • Q : Vapour pressure of a liquid Help me to

    Help me to go through this problem. The vapour pressure of a liquid depends on: (a) Temperature but not on volume (b) Volume but not on temperature (c) Temperature and volume (d) Neither on temperature nor on volume

  • Q : Problem based on molecular weight

    Select the right answer of the question. Molecular weight of urea is 60. A solution of urea containing 6g urea in one litre is : (a)1 molar (b)1.5 molar (c) 0.1 molar (d) 0.01 molar

  • Q : Explain the process of adsorption of

    The extent of adsorption of a gas on a solid adsorbent is affected by the following factors: 1. Nature of the gas Since physical adsorption is non-specific in nature, every gas will get adsorbed on the

  • Q : What do you mean by the term enzymes

    What do you mean by the term enzymes? Briefly illustrate it.

  • Q : Problem on mol fraction of naphthalene

    At 20°C the solubility of solid naphthalene in hexane is 0.09 mol/mol of solution. Use this information and the data below to estimate the following for this system: a) The mol fraction of naphthalene in the vapour phase in equ

  • Q : Molarity 20mol of hcl solution requires

    20mol of hcl solution requires 19.85ml of 0.01 M NAOH solution for complete neutralisation. the molarity of hcl solution

  • Q : Means of molality Give me answer of

    Give me answer of this question. The number of moles of solute per kg of a solvent is called its: (a) Molarity (b) Normality (c) Molar fraction (d) Molality

  • Q : Mole 2.0gram of dolomite is heated to a

    2.0gram of dolomite is heated to a constant weight of 1.0g. Calculate the total volume of CO2 produced at STP by this reation

  • Q : Solution density of water is 1g/mL.The

    density of water is 1g/mL.The concentration of water in mol/litre is

  • 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