Solutions Test

Question 1
4 / -1

The relative lowering in vapour pressure is proportional to the ratio of number of

A
Solute molecules to solvent molecules

B
Solvent molecules of solute molecules

C
Solute molecules to the total number of molecules in solution

D
Solvent molecules to the total number of molecules in solution

Question 2
4 / -1

Vapour pressure of a pure liquid X is 2 atm at 300 K. It is lowered to 1 atm on dissolving 1 g of Y in 20 g of liquid X. If molar mass of X is 200, what is the molar mass of Y?

A
20

B
50

C
100

D
200

Question 3
4 / -1

An aqueous solution of 2% non - volatile solute exerts a pressure of 1.004 bar at the normal boiling point of the solvent. What is the molar mass of the solute?

A
23.4 g mol^-1

B
41.35 g mol^-1

C
10 g mol^-1

D
20.8 g mol^-1

Question 4
4 / -1

In the graph plotted between vapour pressure (V.P) and temperature (T).

A
PQ is the curve for solvent, XY is the curve of solution and ΔT is depression on freezing point

B
PQ is the curve for solution, XY is the curve for solvent and ΔT is elevation in boiling point

C
PQ is the curve for solvent, XY is the curve for solution and ΔT is molal elevation in boiling point

D
PQ is the curve for solvent, XY is the curve for solution and ΔT is elevation in boiling point

Question 5
4 / -1

A solution containing 12.5g of non-electrolyte substance in 185g of water shows boiling point elevation of 0.80K. Calculate the molar mass of the substance. (K_b = 0.52K kg mol⁻¹)

A
53.06 g mol⁻¹

B
25.3 g mol⁻¹

C
16.08 g mol⁻¹

D
43.92 g mol⁻¹

Question 6
4 / -1

If 1g of solute (molar mass = 50g mol⁻¹) is dissolved in 50g of solvent and the elevation in boiling point is 1K. The molar boiling constant of the solvent is?

A
2

B
3

C
2.5

D
5

Question 7
4 / -1

2 g of sugar is added to one litre of water to give sugar solution. What is the effect of addition of sugar on the boiling point and freezing point of water?

A
Both boiling point and freezing point increase

B
Both boiling point and freezing point decrease

C
Boiling point increases and freezing point decreases

D
Boiling point decreases and freezing point increases

Question 8
4 / -1

Sprinkling of salt helps in clearing the snow-covered roads in hills. The phenomenon involved in the process is

A
Lowering in vapour pressure of snow

B
Depression in freezing point of snow

C
Increase in freezing point of snow

D
Melting of ice due to increase in temperature by putting salt

Question 9
4 / -1

Equimolar solutions in the same solvent have

A
Same elevation in boiling point and same depression in freezing point

B
Different elevation in boiling point and different depression in freezing point

C
Same elevation in boiling point but different depression in freezing point

D
Same depression in freezing point but different elevation in boiling point

Question 10
4 / -1

A 5% solution (w/W) of cane sugar (molar mass = 342 g mol^-1) has freezing point of 271 K. What will be the freezing point of a 5% glucose (molar mass = 18 g mol^-1) in water if freezing point of pure water is 273.15 K?

A
273.07 K

B
269.07 K

C
273.15 K

D
260.09 K

Question 11
4 / -1

What weight of glycerol should be added to 600g of water in order to lower its freezing point by 10^∘C? (K_f= 1.86^∘Cm⁻¹)

A
496 g

B
297 g

C
310 g

D
426 g

Question 12
4 / -1

The osmotic pressure of a solution can be increased by

A
Increasing the volume

B
Increasing the number of solute molecules

C
Decreasing the temperature

D
Removing semipermeable membrane

Question 13
4 / -1

Answer the following questions on the basis of given paragraph.
Osmotic pressure is widely used to determine molar masses of proteins and polymers. Two solutions having same osmotic pressure are called isotonic solutions. Water can flow in or out from substance depending on if it is kept in hypotonic or hypertonic solutions. The direction of the osmosis can be reversed if a pressure larger than osmotic pressure is applied on solution side.
Q. People taking lot of salt experience puffiness or swelling of the body due to

A
Water retention in tissue cells and intercellular spaces because of osmosis

B
Water loss from the cells through skin tissues

C
Capillary action of water through skin pores

D
Excessive thirst and drinking more water

Question 14
4 / -1

Answer the following questions on the basis of given paragraph.
Osmotic pressure is widely used to determine molar masses of proteins and polymers. Two solutions having same osmotic pressure are called isotonic solutions. Water can flow in or out from substance depending on if it is kept in hypotonic or hypertonic solutions. The direction of the osmosis can be reversed if a pressure larger than osmotic pressure is applied on solution side.
Q. The preservation of meat by salting and of fruits by adding sugar protects them from bacterial action because

A
Bacteria die of eating sugar or salt

B
Due to osmosis bacteria lose water on salted meat or candid fruit and die

C
Due to osmosis bacteria gain water on salted meat or candid fruit and die

D
Bacteria get stuck to the salt and sugar layers and die

Question 15
4 / -1

Answer the following questions on the basis of given paragraph.
Osmotic pressure is widely used to determine molar masses of proteins and polymers. Two solutions having same osmotic pressure are called isotonic solutions. Water can flow in or out from substance depending on if it is kept in hypotonic or hypertonic solutions. The direction of the osmosis can be reversed if a pressure larger than osmotic pressure is applied on solution side.
Q. Sea water is desalinated to get fresh water by which of the following methods?

A
When pressure more than osmotic pressure is applied pure water is squeezed out of sea water by reverse osmosis

B
When excess pressure is applied on sea water pure water moves in by osmosis

C
Water moves out from sea water due to osmosis

D
Salt is precipitated from sea water when kept undisturbed for sometime

Question 16
4 / -1

Which of the following statements is not correct?

A
Osmotic pressure(π) of a solution is given by the relation π = MRT, where M is the molarity of the solution

B
The correct order of osmotic pressure for 0.2M aqueous solution of each solute is CaCl₂ > NaCl > CH₃COOH > glucose

C
Two solutions of sucrose of same molality prepared in different solvents will have same elevation in boiling point

D
Relative lowering in vapour pressure of a solution containing non-volatile solute is directly proportional to mole fraction of solution is Raoult's law

Question 17
4 / -1

10% solution of urea is isotonic with 6% solution of a non-volatile solute X.What is the molecular mass of solute X?

A
6 g mol⁻¹

B
60 g mol⁻¹

C
36 g mol⁻¹

D
32 g mol⁻¹

Question 18
4 / -1

A solution containing 10.2g glycerine per litre is isotonic with a 2% solution of glucose. What is the molecular mass of glycerine?

A
91.8 g

B
1198 g

C
83.9 g

D
890.3 g

Question 19
4 / -1

What will be the osmotic pressure in pascals exerted by a solution prepared by dissolving 1.0 g of polymer of molar mass 150,000 in 500 mL of water at 37^∘C?

A
30.96 Pa

B
34.36 Pa

C
68.72 Pa

D
48.25 Pa

Question 20
4 / -1

Osmotic pressure of a solution containing 2g dissolved protein per 300cm² of solution is 20mm of Hg at 27^oC. The molecular mass of protein is

A
6239.6 g mol⁻¹

B
12315.5 g mol⁻¹

C
3692.1 g mol⁻¹

D
7368.4 g mol⁻¹

Question 21
4 / -1

A solution is made by dissolving 20g of a substance in 500mL of water. Its osmotic pressure was found to be 600mm of Hg at 15^∘C. Find the molecular weight of the substance.

A
1198

B
500

C
1200

D
1000

Question 22
4 / -1

Which of the following statements is not correct?

A
5% aqueous solutions of NaCl and KCl are said to be isomolar

B
1 M sucrose solution and 1 M glucose solution are isotonic

C
Molecular mass of acetic acid and benzoic acid is higher than normal mass in cryoscopic methods

D
For the same solution, ΔT_b/ΔT_f = K_b/K_f

Question 23
4 / -1

Grapes placed in three beakers X, Y and Z containing different type of solutions are shown in figures.

If beaker X contains water, Y and Z contains:

A
Y - hypotonic solution, Z - hypertonic solution

B
Y - hypertonic solution, Z - hypotonic solution

C
Y and Z - isotonic solutions

D
Y and Z - hypotonic solutions

Question 24
4 / -1

A plant cell shrinks when it is kept in a

A
Hypotonic solution

B
Hypertonic solution

C
Isotonic solution

D
Pure water

Question 25
4 / -1

Which of the following statements is correct?

A
A saturated solution will remain saturated at all temperatures

B
A plant cell swells when placed in hypertonic solution

C
The depression in freezing point is directly proportional to molality of the solution

D
Lowering in vapour pressure is a colligative property

Submit Test

Solutions Test ...

Question 1

Solute molecules to solvent molecules

Solvent molecules of solute molecules

Solute molecules to the total number of molecules in solution

Solvent molecules to the total number of molecules in solution

Question 2

20

50

100

200

Question 3

23.4 g mol-1

41.35 g mol-1

10 g mol-1

20.8 g mol-1

Question 4

PQ is the curve for solvent, XY is the curve of solution and ΔT is depression on freezing point

PQ is the curve for solution, XY is the curve for solvent and ΔT is elevation in boiling point

PQ is the curve for solvent, XY is the curve for solution and ΔT is molal elevation in boiling point

PQ is the curve for solvent, XY is the curve for solution and ΔT is elevation in boiling point

Question 5

53.06 g mol−1

25.3 g mol−1

16.08 g mol−1

43.92 g mol−1

Question 6

2

3

2.5

5

Question 7

Both boiling point and freezing point increase

Both boiling point and freezing point decrease

Boiling point increases and freezing point decreases

Boiling point decreases and freezing point increases

Question 8

Lowering in vapour pressure of snow

Depression in freezing point of snow

Increase in freezing point of snow

Melting of ice due to increase in temperature by putting salt

Question 9

Same elevation in boiling point and same depression in freezing point

Different elevation in boiling point and different depression in freezing point

Same elevation in boiling point but different depression in freezing point

Same depression in freezing point but different elevation in boiling point

Question 10

273.07 K

269.07 K

273.15 K

260.09 K

Question 11

496 g

297 g

310 g

426 g

Question 12

Increasing the volume

Increasing the number of solute molecules

Decreasing the temperature

Removing semipermeable membrane

Question 13

Water retention in tissue cells and intercellular spaces because of osmosis

Water loss from the cells through skin tissues

Capillary action of water through skin pores

Excessive thirst and drinking more water

Question 14

Bacteria die of eating sugar or salt

Due to osmosis bacteria lose water on salted meat or candid fruit and die

Due to osmosis bacteria gain water on salted meat or candid fruit and die

Bacteria get stuck to the salt and sugar layers and die

Question 15

When pressure more than osmotic pressure is applied pure water is squeezed out of sea water by reverse osmosis

When excess pressure is applied on sea water pure water moves in by osmosis

Water moves out from sea water due to osmosis

Salt is precipitated from sea water when kept undisturbed for sometime

Question 16

Osmotic pressure(π) of a solution is given by the relation π = MRT, where M is the molarity of the solution

The correct order of osmotic pressure for 0.2M aqueous solution of each solute is CaCl2 > NaCl > CH3COOH > glucose

Two solutions of sucrose of same molality prepared in different solvents will have same elevation in boiling point

23.4 g mol^-1

41.35 g mol^-1

10 g mol^-1

20.8 g mol^-1

53.06 g mol⁻¹

25.3 g mol⁻¹

16.08 g mol⁻¹

43.92 g mol⁻¹

The correct order of osmotic pressure for 0.2M aqueous solution of each solute is CaCl₂ > NaCl > CH₃COOH > glucose

6 g mol⁻¹

60 g mol⁻¹

36 g mol⁻¹

32 g mol⁻¹

6239.6 g mol⁻¹

12315.5 g mol⁻¹

3692.1 g mol⁻¹

7368.4 g mol⁻¹

For the same solution, ΔT_b/ΔT_f = K_b/K_f