Crystallisation is better than evaporation because:
1. The solute may decompose at higher temperatures.
2. The solute may get charred to dryness upon heating.
3. The solute may contaminate the sample upon heating.

All 1, 2 and 3 are true

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Only 1 and 2 are true

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Only 1 is true

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Only 3 is true

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Solution

The correct option is A All 1, 2 and 3 are true
Both evaporation and crystallisation can separate soluble solids from liquids.

However, crystallisation is better than evaporation because:
1. The solute may decompose at higher temperatures.
2. The solute may get charred to dryness upon heating.
3. The solute may contaminate the sample upon heating.

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Similar questions

Q. The best way to recover sugar form an aqueous sugar solution is :
(a) evaporation to dryness
(b) distillation
(c) filtration
(d) crystallisation

Question 33
In isotonic solutions ........... .
(a) solute and solvent both are same
(b) osmotic pressure is same
(c) solute and solvent may or may not be same
(d) solute is always same solvent may be different

Q. Pick the correct option regarding the statements given below:

Statement 1: Crystallisation is better than evaporation.
Statement 2: Some solids may get charred when heated to dryness.

Q. Assertion :

1 M

solution of Glauber's salt is isotonic with

1 M

solution of

K N O_{3}

. Because Reason:

Solutions having same molar concentration of solute may or may not have same osmotic pressure.

Q. Aqueous solutions of

H N O_{3}, C H_{3} C O O H

and

C H_{3} C O O K

of identical concentrations are given. The pair(s) of the solution which may form a buffer upon mixing is(are):

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Crystallisation is better than evaporation because: 1. The solute may decompose at higher temperatures. 2. The solute may get charred to dryness upon heating. 3. The solute may contaminate the sample upon heating.

Crystallisation is better than evaporation because:
1. The solute may decompose at higher temperatures.
2. The solute may get charred to dryness upon heating.
3. The solute may contaminate the sample upon heating.