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Starch solution is not coagulated by the...

Starch solution is not coagulated by the addition of salt solution but gold sol is coagulated. Why?

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Why are hydrophobic sols easily coagulated ?

Gold number of gelatin is 0.01 , Calculate the weight of gelatin to be added to 50 ml of gold to stop coagulation when 5ml of 10% NaCI added .

Knowledge Check

  • Coagultion is the process by which the dispersed phase of a colloid is made to aggregate and thereby separate from the continuous phase. The minimum concentration of an electrolyte in milli-moles per litre of the electrolyte solution which is required to cause the coagulation of colloidal sol is called coagulation value. Therefore higher is the coagulating power of effective ion, smaller will be the coagulation value. Coagulation value of the electrolyte alpha 1/("coagulating power") The coagualtion value of different electrolytes are different. This behaviour can be easily understood by hardy-schulze rule which states. "The greater is the valency of the effective ion greater is its precipitating power." The coagulation of colloidal particles of the sol can be caused by :

    A
    Heating
    B
    Adding electrolyte
    C
    Adding oppsitely charged sol
    D
    All of these

  • Coagultion is the process by which the dispersed phase of a colloid is made to aggregate and thereby separate from the continuous phase. The minimum concentration of an electrolyte in milli-moles per litre of the electrolyte solution which is required to cause the coagulation of colloidal sol is called coagulation value. Therefore higher is the coagulating power of effective ion, smaller will be the coagulation value. Coagulation value of the electrolyte alpha 1/("coagulating power") The coagualtion value of different electrolytes are different. This behaviour can be easily understood by hardy-schulze rule which states. "The greater is the valency of the effective ion greater is its precipitating power." As_2S_3 sol is negatively charged, capacity to precipitate it is highest in which ion ?

    A
    `K_2SO_4`
    B
    `Na_3PO_4`
    C
    `AlCl_3`
    D
    `CaCl_2`

  • Following passage describes charcterstics of colloids. Answer the questions at the end of it. Lyophilic colloidal sols are much more stable than lyophobic colloidal sols. This is due to the extensive solvation of lyophilic colloidal sols, which forms a protective layer outside it and thus prevents it from forming associated colloids. Lyophillic colloidal sols also protect lyophobic colloidal sols from precipition by the action of electrolytes. This is due to formation of a protective layer by lyophilic sols outside lyophobic sols. Lyophilic colloidal sols are called protective sols. Gelatin (lyophilic) protects gold sol (lyophobic) from coagulaion on the addition of sodium chloride solution. Protective powers of different colloidal sols are measured in terms of 'gold number' (Zigmody). It is defined as the amount of protective sol in milligrams that prevents the coagulation of 10 mL of a given gold sol on adding 1 mL of 10 percent sodium chloride. Thus smaller the gold number of a lyophillic sol, the greater is the protective power. 0.025g of starch sol is required to prevent coagulation of 10ml gold sol when ImL of 10% Nacl solution is present. What is gold number of starch sol

    A
    0.025
    B
    `2.5 xx 10^(-5)`
    C
    `0.25`
    D
    `25`

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    Salt solution is an example of _________.

    Solution used for testing starch

    Following passage describes charcterstics of colloids. Answer the questions at the end of it. Lyophilic colloidal sols are much more stable than lyophobic colloidal sols. This is due to the extensive solvation of lyophilic colloidal sols, which forms a protective layer outside it and thus prevents it from forming associated colloids. Lyophillic colloidal sols also protect lyophobic colloidal sols from precipition by the action of electrolytes. This is due to formation of a protective layer by lyophilic sols outside lyophobic sols. Lyophilic colloidal sols are called protective sols. Gelatin (lyophilic) protects gold sol (lyophobic) from coagulaion on the addition of sodium chloride solution. Protective powers of different colloidal sols are measured in terms of 'gold number' (Zigmody). It is defined as the amount of protective sol in milligrams that prevents the coagulation of 10 mL of a given gold sol on adding 1 mL of 10 percent sodium chloride. Thus smaller the gold number of a lyophillic sol, the greater is the protective power. Gold number of haemoglobin is 0.03. Hence, 10 mL of gold sol will require haemoglobin so that gold is not coagulated by ImL of 10% NaCl solution

    Following passage describes charcterstics of colloids. Answer the questions at the end of it. Lyophilic colloidal sols are much more stable than lyophobic colloidal sols. This is due to the extensive solvation of lyophilic colloidal sols, which forms a protective layer outside it and thus prevents it from forming associated colloids. Lyophillic colloidal sols also protect lyophobic colloidal sols from precipition by the action of electrolytes. This is due to formation of a protective layer by lyophilic sols outside lyophobic sols. Lyophilic colloidal sols are called protective sols. Gelatin (lyophilic) protects gold sol (lyophobic) from coagulaion on the addition of sodium chloride solution. Protective powers of different colloidal sols are measured in terms of 'gold number' (Zigmody). It is defined as the amount of protective sol in milligrams that prevents the coagulation of 10 mL of a given gold sol on adding 1 mL of 10 percent sodium chloride. Thus smaller the gold number of a lyophillic sol, the greater is the protective power. [AgI]I^(-) collodial sol can be coagulated by the addition of a suitable cation. 1 mol of [Agl]I^(-) requires mol of AgNO_3, Pb(NO_3)_2 and Fe(NO_3)_3 as

    The solution of starch formed by passing steam is called as

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