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While cooking, if the bottom of the vese...

While cooking, if the bottom of the vesel is getting blackened on the outside, it means that:

A

the food is not cooked completely

B

the fule is not burning completely

C

the fuel is wet

D

the fuel is burning completely

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These questions consist of two statement each, printed as Assertion and Reason. While answering these questions, you are required to choose any one of the following four responses. A. If both Assertion and Reason are true and Reason is a correct explanation of the Assertion. B. If both Assertion and Reason are true but Reason is not a correct explanation of the Assertion. C. If Assertion is true but Reason is false. D. If both Assertion and Reason are false. Assertion: Tapeworms, roundworms and pinworms are endoparsites of human intestine. Reasaon: Improperly cooked food is the source of all intestinal infections.

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MBD-CARBON AND ITS COMPOUNDS-EXAMPLE
  1. Ethane, with the molecular formula C2 H6 has:

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  2. Butanone is a four- carbon compound with the functional group:

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  3. While cooking, if the bottom of the vesel is getting blackened on the ...

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  4. Explain the nature of the covalent bond using the bond formation in CH...

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  5. Draw the electron dot structures for: ethanoic acid.

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  6. Draw the electron dot structures for:H2S

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  7. Draw the electron dot structures for: propanone

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  8. Draw the electron dot structures for: F2

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  9. What is an homologous series: explain with an example.

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  10. How can ethanol and ethanoic acid be differentiated on the basis of th...

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  11. Why does micelle formation take place when soap is added to water? wil...

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  12. Why are carbon and its compounds used as fuels for most application?

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  13. Explain the formation of scum when hard water is treated with soap.

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  14. What change will you observe if you test soap with litmus paper?

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  15. What is hydrogenation? what is its industrial application?

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  16. Which of the following hydrocarbons undergo addition reaction : C2H6,C...

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  17. Give a test that can be used to differentiate between butter and cooki...

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  18. Explain the mechanism of the cleansing action of soaps

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  19. What is allotropy? Name the allotropes of carbon. are they chemically ...

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  20. What is covalent bond?

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