- 1(current)
Q. No.Which of the following parameters has a non-zero value during the formation of an ideal solution?
1. \(\Delta H_\text{mix}\)
2. \(\Delta S_\text{mix}\)
3. \(\Delta V_\text{mix}\)
4. \(\Delta P\)
1. \(\Delta H_\text{mix}\)
2. \(\Delta S_\text{mix}\)
3. \(\Delta V_\text{mix}\)
4. \(\Delta P\)
Subtopic: Introduction & Colligative properties |
83%
Level 1: 80%+
NEET - 2015
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The electrolyte having the same value of Van't Hoff factor (i) as that of Al2(SO4)3 (if all are 100% ionized) is:
| 1. | K2SO4 | 2. | K3[Fe(CN)6] |
| 3. | Al(NO3)3 | 4. | K4[Fe(CN)6] |
Subtopic: Introduction & Colligative properties | Van’t Hoff Factor |
86%
Level 1: 80%+
NEET - 2015
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A solution containing 10 g/dm3 of urea (molecular mass = 60 g mol-1) is isotonic with a 5 % solution of a non-volatile solute. The molecular mass of this non-volatile solute is:
| 1. | 25 g mol-1 | 2. | 300 g mol-1 |
| 3. | 350 g mol-1 | 4. | 200 g mol-1 |
Subtopic: Introduction & Colligative properties |
81%
Level 1: 80%+
AIPMT - 2006
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Camphor is often used in molecular mass determination because:
1. It has a very high cryoscopic constant
2. It is volatile
3. It is a solvent for organic substances
4. It is readily available
Subtopic: Introduction & Colligative properties |
Level 3: 35%-60%
AIPMT - 2004
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Beans get cooked earlier in a pressure cooker, because:
| 1. | The boiling point increases with increasing pressure |
| 2. | The boiling point decreases with increasing pressure |
| 3. | The extra pressure of the pressure cooker softens the beans |
| 4. | Internal energy is not lost while cooking in a pressure cooker |
Subtopic: Introduction & Colligative properties |
55%
Level 3: 35%-60%
AIPMT - 2001
Hints
- 1(current)
Q. No.
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