The strongest acid in water among the following is:

1. Formic acid
2. Acetic acid
3. Propanoic acid
4. Phenol

 The reddish-brown precipitate formed in Fehling's test for aldehydes (RCHO) is due to the formation of the following compound :
1. \(\mathrm{Cu}\)
2. \(\mathrm{Cu}_2 \mathrm{O}\)
3. \(\mathrm{CuO}\)
4. \((\mathrm{RCOO})_2 \mathrm{Cu}\)

In the given below reaction

x, y, and z are: 

1.  x = Mg; dry ether; y = ${\mathrm{CH}}_3\mathrm{Cl};<mspace\; width="1em"></mspace>\mathrm{z}<mspace\; width="1em"></mspace>=<mspace\; width="1em"></mspace>{\mathrm{H}}_2\mathrm{O}$

2.  x = Mg; dry methanol; $\mathrm{y}<mspace\; width="1em"></mspace>=<mspace\; width="1em"></mspace>{\mathrm{CO}}_2;<mspace\; width="1em"></mspace>\mathrm{z}<mspace\; width="1em"></mspace>=<mspace\; width="1em"></mspace>\mathrm{dil}.\mathrm{HCl}<mspace\; width="1em"></mspace>$

3.  x = Mg; dry ether; $\mathrm{y}<mspace\; width="1em"></mspace>=<mspace\; width="1em"></mspace>{\mathrm{CO}}_2;<mspace\; width="1em"></mspace>\mathrm{z}<mspace\; width="1em"></mspace>=<mspace\; width="1em"></mspace>\mathrm{dil}.\mathrm{HCl}$

4.  x = Mg; dry methanol; $\mathrm{y}<mspace\; width="1em"></mspace>=<mspace\; width="1em"></mspace>{\mathrm{CH}}_3\mathrm{Cl};<mspace\; width="1em"></mspace>\mathrm{z}<mspace\; width="1em"></mspace>=<mspace\; width="1em"></mspace>{\mathrm{H}}_2\mathrm{O}$

The major product in the following reaction is: 

1.		2.
3.		4.

The correct order of acidity of the following compounds is:

1.  Three

2.  Four

3.  Two

4.  One

In a set of reactions, m-bromobenzoic acid gave a product D. The product D is:

1.		2.
3.		4.

Match the acids given in Column I with their correct IUPAC names given in Column II and mark the appropriate option.

1. (i) — (a), (ii) — (b), (iii) — (c), (iv) — (d), (v) — (e)

2. (i) — (b), (ii) — (e), (iii) — (d), (iv) — (a), (v) — (c)

3. (i) — (b), (ii) — (a), (iii) — (d), (iv) — (e), (v) — (c)

4. (i) — (a), (ii) — (e), (iii) — (c), (iv) — (b), (v) — (d)

The product of the below-mentioned reaction is:

1.		2.
3.		4.

1. Maleic acid

2. $\alpha$-amino acid

3. Lactic acid

4. Tartaric acid