Solution problem
What is the correct answer. To made a solution of concentration of 0.03 g/ml of AgNO3, what quantity of AgNO3 must be added in 60 ml of solution: (a) 1.8 (b) 0.8 (c) 0.18 (d) None of these
Help me to go through this problem. Molecular weight of glucose is 180. A solution of glucose which contains 18 gms per litre is : (a) 2 molal (b) 1 molal (c) 0.1 molal (d)18 molal
Briefly state the pH of an Alkyl Halide?
The 2N aqueous solution of H2S04 contains: (a) 49 gm of H2S04 per litre of solution (b) 4.9 gm of H2S04 per litre of solution (c) 98 gm of H2S04
Give me answer of this question. The volume of water to be added to 100cm3 of 0.5 N N H2SO4 to get decinormal concentration is : (a) 400 cm3 (b) 500cm3 (c) 450cm3 (d)100cm3
What is the normal amount of glucose in 100ml of blood (8–12 hrs after meal) is: (i) 8mg (ii) 80mg (iii) 200mg (iv) 800mg Choose the right answer from above.
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
Describe some examples of a reversible reaction?
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 structure basicity of amines. 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
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
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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