List-I (Equilibrium Process) |
List-II (Physical Properties) |
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A. | \(Liquid \rightleftharpoons Vapour\) | I. | Melting point |
B. | \(Solid \rightleftharpoons Liquid\) | II. | Boiling point |
C. | \(Solid \rightleftharpoons Vapour\) | III. | Sublimation point |
D. | \(\small {Solute (solid) \rightleftharpoons Solute (solution)}\) | IV. | Saturated solution |
V. | Unsaturated solution |
Consider the following statements about the composition of the vapour over an ideal 1:1 molar mixture of benzene and toluene. The correct statement is:
Assume that the temperature is constant at 25 oC.
(Given, vapour pressure data at 25 °C, benzene = 12.8 kPa, toluene = 3.85 kPa)
1. | The vapour will contain a higher percentage of toluene. |
2. | The vapour will contain equal amounts of benzene and toluene. |
3. | Not enough information is given to make a prediction. |
4. | The vapour will contain a higher percentage of benzene. |
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]
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 |
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 |