Chemistry exam 01.06-2016 Flashcards

1
Q

MCQ General Chemistry

1) Units for ppb

A

[ppb]=μg/L

[ppm]=mg/L

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2
Q

MCQ General Chemistry

2) Diameter of colloidal particals

A

1-500 nm

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3
Q

MCQ General Chemistry

3) In an isolated system

A

a. Entropy will always increase

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4
Q

MCQ General Chemistry

4) Cathode (+) of Cu/CuSO4 cell will be merged into a solution of what conc.

A

Cathode (+) 1 M Cu(NO3)2 (aq)

Anode (-) 1 M Zn(NO3)2 (aq)

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5
Q

MCQ General Chemistry

5) Sodium Bromide is dissolved in H2O, what happens to the solution

A

NaBr + H2O = Na+ +Br-

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6
Q

MCQ General Chemistry

6) Fog in colloidal system is

A

L/G (liquid particles dispersed in gas)

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7
Q

MCQ General Chemistry

7) Solution A has pOH 2, Solution B pOH 1, how is the H+ concentration

A

Solution A has 10 times higher amount H+-ions than Solution B

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8
Q

MCQ General Chemistry

8) In thin liquid chromotography (TLC), quality analysis is

A

Retention factor

Rf = Distance to plupp from baseline/Distance to topline from baseline

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9
Q

Brief General Chemistry

1) Define and give examples of reference electrodes

A

The e. p. of a reference electrode remains constant during the operation of the cell at a given temperature
(e.g. Ag/AgCl-, or the calomel, Hg/Hg2Cl2- electrode).

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10
Q

Brief General Chemistry

2) Boiling point of liquids

A

The temperature at which the vapour pressure of a liquid equals the external pressure.

The normal freezing point of a liquid is the temperature at which solid
and liquid are in equilibrium.

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11
Q

Brief General Chemistry

1) Define critical temperature and pressure

A

Critical temperature: the temperature above which it is impossible to liquefy the gas, no matter how high the applied pressure.

Critical pressure: it is the minimum pressure needed to liquefy a gas at its critical temperature.

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12
Q

Brief General Chemistry

2) 1st law of thermodynamics

A

{∆E} = Ein – Eout
Energy can neither be created nor destroyed, only interconverted between forms.

“The change of energy in a system is constant, any decrease must be exactly balanced by an increase”

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13
Q

Brief General Chemistry

3) Define Gibbs Energy and give equation, naming symbols

A

∆G ≝ ∆H - T x ∆S

G= Gibbs energy
H= Enthalpy
T=Temperature
S=Entropy
“Gibbs energy change combines enthalpy and entropy into a single state function.”
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14
Q

Brief General Chemistry

4) Anionic surfactant

A

Soap

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15
Q

Brief General Chemistry

5) Strong acid (high tendency to donate protons), weak base (weak tendency to accept protons)

A

Strong acids: HCl, H2SO4, HNO3
Strong bases: NaOH, Ba(OH)2
Weak acids: CH3COOH
Weak bases: Cl-

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16
Q

Brief General Chemistry

6) Raoults law

A

P = xA . PAo + xB . PBo

17
Q

Brief General Chemistry

1) Define lyophilic, hypertonic solution, emulsion

A

Lyophilic=Hydrophilic
(Proteins, Nucleic acids, Emulsifiers, Micelles)

Hypertonic= A solution having a greater effective concentration than the cell fluid (shrink)

Emulsion= Amixtureof two or moreliquidsthat are normallyimmiscible
(O/W & W/O)

18
Q

Brief General Chemistry

2) Define pressure

A

p=F/A

19
Q

Brief General Chemistry

3) Define state function

A

A state function is a function that depends only on the current state of the system, i.e the initial and final state of the system.

20
Q

Brief General Chemistry

4) 2 examples of ionic and metallic cystalline substances

A

Ionic: NaCl, CaF2
Metallic: HG, Au

21
Q

MCQ Bioorganic & Food chemistry

1) Vitamin A structural characteristics

A

B-inone ring + All-trans arrangement

22
Q

MCQ Bioorganic & Food chemistry

2) Starting unit in terpenes

A

(C5H8)n

23
Q

MCQ Bioorganic & Food chemistry

3) Which has a chiral atom:
a. pyridine,
b. piperazine,
c. piperdine,
d. tropan,
e. coniine

A

e. coniine

24
Q

MCQ Bioorganic & Food chemistry

4) Purine heterocycle

A

Adenine, Guanine

25
Q

MCQ Bioorganic & Food chemistry

5) Metal in heamoglobin

A

Fe

26
Q

MCQ Bioorganic & Food chemistry

8) Antioxidant

A

Flavonoids,

a subset of polyphenol antioxidants, are present in many berries, as well as in coffee and tea.

27
Q

MCQ Bioorganic & Food chemistry

9) Retrogradation

A

Recrystallisation of starch