A solution is a homogeneous mixture of two or more components. By homogeneous mixture, we mean one whose composition and properties are consistent throughout. The component that is present in the greatest quantity is known as the solvent. The physical state of the solution is determined by the solvent. Solutes are one or more components of a solution that are not solvents.
Download Class 12 Chemistry Worksheet on Chapter 2 Solutions Set 4 PDF
CBSE Class 12 Chemistry Chapter 2 Solutions Worksheet – Set 4
Q-1: What is the compound’s molar mass if 6.21 g of it is dissolved in 24.0 g of CHCl3 from a solution with a boiling point of 68.04oC? Pure chloroform has a boiling point of 61.7oC and a boiling point elevation constant Kb of 3.63oC/m.
Q-2: The boiling point of pure water is 373.15K. It changes to 373.535 K,when 2.5×10-3Kg of a non-volatile and non-electrolyte solute has been added to 7.5×10-3Kg water. Find the molecular mass of solute. (Kb(H2o)= 0.52 K kg/mol)[Round off to the nearest integer]
Q-3: In 681 g of C7H5N3O6, the number of nitrogen atoms is x ×1021. What is the value of x?
Q-4: In a solution containing phenol and aniline, what role does molecular interaction play?
Q-5: The diagram below shows a boiling point composition diagram of solution of component A and B, which is/are incorrect among the following?
a) The solution shows negative deviation
b) The solution shows positive deviation
c) The solution is ideal solution
d) A-B interactions are stronger than A-A and B-B
Q-6: In which case, van’t Hoff factor be equal?
a) KCl, 50% ionised
b) K2SO4, 40% ionised
c) FeCl3,30% ionised
d) SnCl4, 20% ionised
Q-7: What is the osmotic pressure of a 500 mL solution made of 6g urea, 18g glucose, and 34.2g sucrose at 300 K?
Q-8: An ideal solution is formed by two liquids A and B. A solution containing 1 mole of A and 3 moles of B has a vapour pressure of 550 mm of Hg at 300K. If one mole of B is added to this solution at the same temperature, the vapour pressure rises by 10 mm of Hg. What is the vapour pressure of A and B in their pure states, respectively?
Q-9: The volume of the resulting solution decreases when liquids X and Y are mixed. What kind of deviation from Raoult’s law does the resulting solution show? What temperature change would you notice after mixing liquids X and Y?
Q-10: Describe the significance of Henry’s constant (KH). Hydrogen is more soluble in water than helium at the same temperature. Which of them will have a higher KH value and why?
Q-11: Show the elevation in boiling point colligative properties using a diagram.
Q-12: Consider equimolal aqueous solutions of Na3PO4 and KCl with ΔTb and ΔTbo as their respective boiling point elevations. Find the value of ΔTb/ΔTbo.
Q-13: FeCl3 on reaction with phenol gives violet colouration in aqueous solution. These are separated by a SPM AB as shown. If the phenomenon of osmosis takes place then
a) Violet colour forms in side A
b) Violet colour forms in side B
c) Violet colour forms in both of the sides B and A
d) no violet colour is formed
Q-14: An unopened soda has an aqueous concentration of CO2 at 25oC equal to 0.0408 molal. Find the pressure of CO2 gas in the can. (KH= 0.034 mol/Kg bar).
Q-15: Calculate the mole fraction of glycerin in a solution of 54 g of water and 138 g of glycerine.
Q-16: When solid SnO2 is added to an aqueous solution of NaOH, the
a) vapour pressure is lowered
b) vapour pressure is raised
c) osmotic pressure is increased
d) boiling point is raised
Q-17: Match column I with column II.
| Column I | Column II |
|---|---|
| A) Salt solution | 1. A solution of gas in solid |
| B) Soda water | 2. A solution of gas in gas |
| C) Bronze | 3. A solution of solid in liquid |
| D) Air | 4. A solution of solid in solid |
| E) Amalgam of mercury with sodium | 5. A solution of gas in liquid
6. A solution of liquid in solid |
Q-18: Why does an azeotropic mixture distil without undergoing any compositional change?
Q-19: Define reverse osmosis. Write its one use.
Q-20: In a hill station, Radha cooks vegetables in an open pan, while Renu does the same in a pressure cooker.
a) Define a liquid’s normal boiling point.
b) Explain the reason who will cook vegetables faster.
c) Which value does the student learn while cooking food in a pressure cooker?
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