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1. A compound whose empirical formula is CH3 has a molar mass of 30 g/mol. What is its molecular formula? (3 points)
2. Find the molecular formula for each of the following compounds: (6 points) a) 30.5% nitrogen; 69.5% oxygen; molar mass of 46 g/mol NO2 N2O4 N3O6 N5O10 N7O14 b) 2.67 g of carbon; 0.22 g of hydrogen; 7.11 g of oxygen; molar mass of 90 g/mol Hint: Start by calculating the empirical formula. 3. A gas sample of 17.0 g is constituted of 15.8 g of carbon, the rest being hydrogen. Given that the sample?s volume is 4.9 L at NTP conditions, calculate the molecular formula for this compound.(5 points) 4. A compound is constituted by mass of 22.6% phosphorus, the rest being chlorine. Given that a volume of 307 mL of the gas has a mass of 1.55 g at 25 ?°C and 90 kPa, find the molecular formula for this compound. (5 points) 5. A compound is constituted by mass of 52.1% carbon and 13.1% hydrogen, the rest being oxygen. Given that a volume of 5.33 L of this gas has a mass of 11.5 g at 13 ?°C and 110 kPa, find the molecular formula for this compound. (5 points)
why didnt all the noble metals get rust even they have high electrode potentials? Ans) for e.g if you look at gold it is highly reactive with greater negativity of gibbs free ener
2. A mixture is prepared by adding 25.0 mL of 0.185 M Na3PO4 to 34.0 mL of 0.140 M Ca(NO3)2. (a) What mass of Ca3(PO4)2 will be formed? (b) What will be the concentrations of eac
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Classification of proteins - Fibrous proteins These are composed of polypeptide chains which run parallel to the axis and are held together by a strong hydrogen and disulphide
1s 2 , 2s 2 , 2p 6 3s 1 shows configuration of: (1) Al 3+ in ground state (2) Ne in excited state (3) Mg + in excited state (4) None of these Ans: Mg + in
240 g of water at 20 degree C are mixed with a sample of iron at 500 degree C. The final temperature of the system is 42 degree C. Find the mass of the iron sample
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Q. Name the types of food in which onion or garlic can be used for imparting health benefit. Bakery products, imitation meats and sausages and meat pies are the types of foods
theory
Classification of Carboxylic acids (a) Carboxylic acids are categorized as dicarboxylic acids, tricarboxylic acids and monocarboxylic acids etc. depending upon the number of -
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