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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.
sho me the s p d f orbitals shape
how to find out the basic radicals
H2,Li2,B2 each has bond order equal to 1 , the order of stability is
Number of protons, neutrons and electrons in the element 231/89 y is: (1) 89, 231, 89 (2) 89, 89, 242 (3) 89, 142, 89 (4) 89, 71, 89 Ans: 89, 142, 89
preparation of iodoform in lab
Q. Define the Methods of shelf life examination? Methods of shelf life examination are sensory evaluation, chemical analysis and microbiological analysis.
The standard EMF of Pt/H2(g)/HCl(aq)//AgCl(aq)/Ag has been experimentally determined from 0-90?C to yield the following; E?/V =0.23659 – 4.856 * 10-4t(?C) – 3.4205 * 10-4t2(?C) +
Q. What do you mean by Solids Non-Fat? Solid non-fat is an important criterion of milk selection for further processing. Milk solids non-fat would include the nitrogenous subst
Q. Conduct a descriptive analysis of bread? To sensory evaluate the slice of white bread on the basis of appearance, taste, texture and flavour. • judge the product quality
Beilstein test or copper wire test - Halogens A clean copper wire is heated in the Bunsen flame till it does not impart any type of green colour to the flame. The heated side
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