Question on colligative property
Choose the right answer from following. Which of the following is a colligative property: (a) Osmotic pressure (b) Boiling point (c) Vapour pressure (d) Freezing point
Relative humidity is the ratio of the partial pressure of water in air to the partial pressure of water in air saturated with water at the same temperature, stated as a percentage: Relative = Q : Explain vapour pressure of liquid Liquid solutions are obtained when the solvent is liquid. The solute can be a gas, liquid or a solid. In this section we will discuss the liquid solutions containing solid or liquid solutes. In such solutions the solute may or may not be volatile. We shall limit our d
Liquid solutions are obtained when the solvent is liquid. The solute can be a gas, liquid or a solid. In this section we will discuss the liquid solutions containing solid or liquid solutes. In such solutions the solute may or may not be volatile. We shall limit our d
A mixture has 18 g water and 414 g ethanol. What is the mole fraction of water in mixture (suppose ideal behaviour of mixture): (i) 0.1 (ii) 0.4 (iii) 0.7 (iv) 0.9 Choose the right answer from abo
Illustrate how are dipole attractions London dispersion forces and hydrogen bonding similar?
A solution has volume 200ml and molarity 0.1.if it is diluted 5times then calculate the molarity of reasulying solution and the amount of water added to it.
Provide solution of this question. The weight of sodium carbonate required to prepare 500 ml of a seminormal solution is: (a) 13.25 g (b) 26.5 g (c) 53 g (d) 6.125 g
i) Show that the equilibrium constant Kp for the reaction CaCo3(s) ↔ CaO(s) +CO2(g)is about unity (i.e. = 1.0) at 895 °C.ii) If two grams of calcium carbonate are pl
Show the organic structure of cetearyl alcohol and state what the organic family is? Briefly state it.
Give me answer of this question. In a mixture of 1 gm H2 and 8 gm O2 , the mole fraction of hydrogen is: (a) 0.667 (b) 0.5 (c) 0.33 (d) None of these
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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