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Question:
(i) Differentiate between ionic, metallic, covalent and dipole-dipole bonds. Provide examples in each case.
(ii) With regard to electronic con?guration, what do all the elements in Group VII of the periodic table have in common?
(iii) Describe why hydrogen ?uoride (HF) has a higher boiling temperature than hydrogen chloride (HCl) (19.4ºC vs. - 85ºC), even though HF has a lower molecular weight.
(iv) On the basis of the hydrogen bond, explain the anomalous behaviour of water when it freezes. That is, why is there volume expansion upon solidi?cation?
(a) Copper has an atomic radius of 0.128 nm, a face-centered cubic crystal structure and an atomic weight of 63.5 g/mol. Compute
(i) the volume of a unit cell of copper
(ii) the atomic packing factor
(iii) the theoretical density of copper.
can dipole induce dipole forces present between non polar atom?
#Difference between AAS and AES
d 5
Li + H20 ----> LiOH + H2....if I start with 3.4 mols of H2O , how many mols of H2 can I make?
When 100ml of M/10 h2so4 is mixed with 500 ml of M/10 naoh then nature of resulting solution and normality of excess of reatant left is 1)Acidic,N/5 2)basic ,N/5 3)Acidic,N/20 3)ac
Q. Describe Lime-soda method for softening of hard water. Discuss the advantages of the process and the chemistry involved in it.
Separation methods: The present unit gives an introduction to the course on separation methods. It highlights the utility of separations within the analysis and recovery of pu
why mercury been liquid?
Q. How do we measure food texture? Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sens
Wavelength associated with electron motion: (1) Increases with increase in speed of electron (2)Remains same irrespective of speed of electron (3) Decreases with increa
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