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When dehydrated fruits and vegetables ar...

When dehydrated fruits and vegetables are placed in water, they slowly, swell and return to original from. Why?

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USHA PUBLICATION-SOLID STATE-EXERCISE
  1. Explain why normality and molarity vary with temperature while molalit...

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  2. Define molality. 29.25 gms of NaCl are present in 529.25 gms of solut...

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  3. When dehydrated fruits and vegetables are placed in water, they slowly...

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  4. Explain, why freezing point depression of 0.1M NaCl is nearly twice th...

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  5. What is osmotic pressure? How can you explain it is a colligative prop...

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  6. Equal weights of glucose and urea are dissolved separately in 100g wat...

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  7. What weight of the non volatile urea (NH2CONH2) must be dissolved in 1...

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  8. What is van’t Hoff factor? What are its values If the solute undergoes...

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  9. Explain the depression in Freezing point order of equimolar solution o...

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  10. Determine the amount of CaCl2 ( i=2.5) should be dissolved in 2.5 lit ...

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  11. The osmotic pressure of a solution is 2.4 atm at 27^@C. if its strengt...

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  12. A peeled egg when dipped in water swells, while in saturated salt solu...

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  13. Write the difference between osmosis and diffusion.

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  14. How many grams of glucose must be dissolved in 0.5 lit water for its o...

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  15. If mole fraction of a solvent is 0.25 and its vapour pressure in pure ...

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  16. 10g of a non-volatile solute was dissolved in 100g water at 20^@C. the...

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  17. An aqueous solution of glucose containing 12g in 100g water was found ...

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  18. Calculate the weight of non volatile solute (mw=90) which should be di...

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  19. 0.48g of a non volatile solute was dissolved in 10.6g benzene. The fre...

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  20. Calculate the osmotic pressure of a decimolar solution of glucose at 3...

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