CHEMISTRY- PAGE 14
1. The IR spectrum of a compound identifies
(A) the presence of resonating structures
(B) the presence of certain functional groups
(C) the presence of isotopes of elements
(D) All the above
Ans: B
2. The acid catalysed dehydration of 1,2 glycols followed by rearrangement to form a ketone is generally called
(A) Perkin reaction (B) Fries rearrangement (C) Keto enol rearrangement (D) Pinacol pinnacolone rearrangement
Ans: D
3. A solubility curve is obtained by plotting solubility of the substance against
(A) Molecular mass (B) Temperature (C) Weight of water in grams (D) None of these
Ans: B
4. A catalyst will increase the rate of the reaction by
(A) shifting the equilibrium to the left
(B) increasing the activation energy
(C) shifting the equilibrium to the product side
(D) decreasing the activation energy
Ans: D
5. A pair of nuclei having same number of protons and neutrons but different half lives are called
(A) Nuclear isotones (B) Nuclear isomers (C) Nuclear pairs (D) None of these
Ans: B
6. The mole fraction of ethyl alcohol in a solution containing 5.4 g of water and 9.2 g of ethyl alcohol is
(A) 0.8 (B) 0.4 (C) 1.0 (D) 0.6
Ans: B
7. The ratio of the depression in freezing point of equimolar solution of NaCl, Glucose and Urea is
(A) 2:1:1 (B) 2:2:1 (C) 1:2:1 (D) None of these
Ans: A
8. The base peak in a mass spectrum is
(A) The peak with high mass by charge ratio (B) The peak with low mass by charge ratio (C) The peak with the highest intensity (D) None of these
Ans: C
9. Which of the following increase with decrease in dilution ?
(A) Specific Conductance (B) Molar conductance (C) Equivalent Conductance (D) Both (A) and (B)
Ans: A
10. The approximate tortional energy between eclipsed and staggered conformation of ethane is
(A) 10.5 kJ per mole (B) 14.5 kJ per mole (C) 18.5 kJ per mole (D) 12.5 kJ per mole
Ans: D
11. Diphenyl guanidine is used in the vulcanization process as
(A) Retarder (B) Accelerator (C) Dye (D) Plasticiser
Ans: B
12. Which one of the following is an anti-aromatic compound ?
(A) Azulene (B) Cyclooctatetrene (C) Tropylium ion (D) Napthalene
Ans: B
13. Among the four acids given below, which one is not an unsaturated acid ?
(A) Crotonic Acid (B) Malic acid (C) Cinnamic acid (D) Acrylic acid
Ans: B
14. 1, 3 butadiene on bromination in presence of hexane and the products on warming upto 60 °C, then the major product is
(A) 1,3 addition product (B) 1,2 addition product (C) 2,3 addition product (D) 1,4 addition product
Ans: D
15. Which one of the following is ortho, para directing and activating group
(A) – NR3 (B) – COR (C) – COOR (D) – NHCOR
Ans: D
16. Trans 2- butene on bromination gives
(A) Mesodibromide (B) Racemic mixture of dibromide (C) Dextrodibromide (D) Leavo dibromide
Ans: A
17. The dominant functional group present in Dowex-50 resin that is usually used as the ion exchange resin column for the seperation of lanthanides is
(A) – NH2
(B) – OH
(C) – SO3H group
(D) – COOR group
Ans: C
18. For Ferrimagnetic substances, below curie temperature ,
(A) Spins are aligned parallel and cancel each other
(B) Spins are aligned anti-parallel and cancel each other
(C) Spins are aligned anti-parallel but do not cancel each other
(D) None of these
Ans: C
19. An indicator of the intermolecular binding force which keeps the molecules together in a solvent.
(A) Liquid constant (B) Dalton constant (C) Trouton constant (D) Buoyant constant
Ans: C
20. Barium nitrate and silver chloride react in liquid ammonia medium to form a precipitate of —--
(A) Silver nitrate (B) Both Silver nitrate and Barium chloride (C) Barium chloride (D) No precipitation occurs
Ans: C
21. Collagen is rich in following amino acids -
(A) Lysine, Elastin, Glycine (B) Glycine, Proline, Hydroxyproline (C) Cysteine, Methionine, Proline (D) Leucine, Valine, Hydroxyproline
Ans: B
22. Hydro-thermal treatment of cereal starches is associated with following
(A) Germination (B) Gelatinization (C) Dextrinization (D) Retrogradation
Ans: B
23. Identify the pigment present in beetroot.
(A) Anthocyanins (B) Lycopene (C) Betalain (D) Carotenoids
Ans: C
24. Lathyrism is caused due to the consumption of following
(A) Lentils (B) Bengal gram (C) Horse gram (D) Kesari dhal
Ans: D
25. Identify the process used for fractionation of wheat grain into different primary products.
(A) Tempering and Grinding (B) Plate milling (C) Differential sieving (D) Roller milling
Ans: D
26. Mangoes can be artificially ripened by
(A) Nitrates (B) Magnesium sulphate (C) Calcium carbide (D) Potassium chlorate
Ans: C
27. MAP stands for
(A) Modified Air Packaging (B) Modified Atmosphere Packaging (C) Metal and Aluminium Packaging (D) Moderate Atmosphere Packaging
Ans: B
28. Identify the unique wheat fraction responsible for dough making properties of wheat.
(A) Albumin (B) Prolamine (C) Gluten (D) Globulin
Ans: C
29. Crystallization of sugar in ice cream can be prevented by
(A) Slow freezing (B) Quick freezing (C) Intermittent freezing and thawing (D) Adding emulsifiers
Ans: B
30. FSSAI stands for
(A) Fodder safety and standards authority of India (B) Food and soil safety authority of India (C) Food standards and safety authority of India (D) Food safety and standards authority of India
Ans: D
31. Isozymes can be defined as
(A) Different forms of an enzyme which catalyze the same reaction
(B) Set of enzymes catalyzing different reactions
(C) Set of enzymes acting on different substrates
(D) Different enzymes working in similar conditions
Ans: A
32. Energy value of a glass of milk, measuring around 200 ml, will be
(A) 146 kcal. (B) 180 kcal. (C) 100 kcal. (D) 220 kcal.
Ans: A
33. The process of parboiling of rice causes
(A) Loss of nutrients (B) Gain of nutrients (C) Both loss and gain of nutrients (D) None of the above
Ans: B
34. Which one of the following denotes nutritional composition of soya bean ?
(A) Protein - 38%, Fat - 19%, CHO - 13%. (B) Protein - 35%, Fat - 30%, CHO - 5%. (C) Protein - 30%, Fat - 28%, CHO - 12%. (D) Protein - 25%, Fat - 35%, CHO -10%.
Ans: A
35. Following bacterial cultures are predominantly seen in yogurt cultures
(A) Leuconostoc mesenteroides and L. plantarum
(B) Lactobacillus brevis and S. faecalis
(C) Saccharomyces cerevisiae and Bifidus bacteria
(D) Lactobacillus bulgaricus and Streptococcus thermophilus.
Ans: D
36. The process used for preparation of malt from cereals and legumes is
(A) Parboiling (B) Roasting (C) Controlled germination (D) Soaking and drying
Ans: C
37. Germination of legumes causes a reduction in following class of substances in legumes , ____
(A) Antioxidants (B) Antinutrients (C) Antimicrobials (D) Anticarcinogens
Ans: B
38. Tofu is prepared from
(A) Red Kidney bean (B) Bengal gram (C) Cow pea (D) Soya bean
Ans: D
39. This ingredient can be used to prepare lactose free milk for babies allergic to cow’s milk.
(A) Soya bean (B) Goat’s milk (C) Pumpkin seeds (D) Camel milk
Ans: A
40. Identify Intermediate moisture foods from the following group of foods
(A) Honey, jam, jelly (B) Pickles, papads, chips (C) Biscuits, puffs, cake (D) Fruit squash, fruit juice, honey
Ans: A
41. Mold grown in bread can be prevented by using the following
(A) Potassium chloride (B) Ascorbates (C) Propionates (D) Barbiturates
Ans: C
42. Meat grilled at high temperature can be harmful on account of formation of
(A) Polycyclic aromatic hydrocarbons (B) Hydroxymethyl furfurals (C) Carbonated aldehydes (D) Nitrates and nitrites
Ans: A
43. Bacteria which can survive under refrigeration are known as
(A) Mesophilic (B) Proteophiliic (C) Psychrophillic (D) Thermoduric
Ans: C
44. Saurkraut is fermented product of
(A) Fruit (B) Vegetable (C) Cereal (D) Pulse
Ans: B
45. Which one of the following cooking techniques causes highest destruction of vitamins in vegetables ?
(A) Boiling (B) Microwaving (C) Baking (D) Pressure cooking
Ans: C
46. Identify the active principle of garlic.
(A) Gallic acid (B) Garcinia (C) Garnicine (D) Allicin
Ans: D
47. The conversion of liquid egg to a solid or semisolid state on heating is known as
(A) Emulsification (B) Precipitation (C) Agglomeration (D) Coagulation
Ans: D
48. Micro-organisms in foods can be completely killed by
(A) Drying (B) Pasteurization (C) Radiation (D) Blanching
Ans: C
49. In fruit squashes, the minimum amount of fruit juice should be
(A) 40% (B) 30% (C) 25% (D) 50%
Ans: C
50. Among the following, which fruit is ideal for preparation of jelly ?
(A) Guava (B) Papaya (C) Banana (D) Pears
Ans: A
(A) the presence of resonating structures
(B) the presence of certain functional groups
(C) the presence of isotopes of elements
(D) All the above
Ans: B
2. The acid catalysed dehydration of 1,2 glycols followed by rearrangement to form a ketone is generally called
(A) Perkin reaction (B) Fries rearrangement (C) Keto enol rearrangement (D) Pinacol pinnacolone rearrangement
Ans: D
3. A solubility curve is obtained by plotting solubility of the substance against
(A) Molecular mass (B) Temperature (C) Weight of water in grams (D) None of these
Ans: B
4. A catalyst will increase the rate of the reaction by
(A) shifting the equilibrium to the left
(B) increasing the activation energy
(C) shifting the equilibrium to the product side
(D) decreasing the activation energy
Ans: D
5. A pair of nuclei having same number of protons and neutrons but different half lives are called
(A) Nuclear isotones (B) Nuclear isomers (C) Nuclear pairs (D) None of these
Ans: B
6. The mole fraction of ethyl alcohol in a solution containing 5.4 g of water and 9.2 g of ethyl alcohol is
(A) 0.8 (B) 0.4 (C) 1.0 (D) 0.6
Ans: B
7. The ratio of the depression in freezing point of equimolar solution of NaCl, Glucose and Urea is
(A) 2:1:1 (B) 2:2:1 (C) 1:2:1 (D) None of these
Ans: A
8. The base peak in a mass spectrum is
(A) The peak with high mass by charge ratio (B) The peak with low mass by charge ratio (C) The peak with the highest intensity (D) None of these
Ans: C
9. Which of the following increase with decrease in dilution ?
(A) Specific Conductance (B) Molar conductance (C) Equivalent Conductance (D) Both (A) and (B)
Ans: A
10. The approximate tortional energy between eclipsed and staggered conformation of ethane is
(A) 10.5 kJ per mole (B) 14.5 kJ per mole (C) 18.5 kJ per mole (D) 12.5 kJ per mole
Ans: D
11. Diphenyl guanidine is used in the vulcanization process as
(A) Retarder (B) Accelerator (C) Dye (D) Plasticiser
Ans: B
12. Which one of the following is an anti-aromatic compound ?
(A) Azulene (B) Cyclooctatetrene (C) Tropylium ion (D) Napthalene
Ans: B
13. Among the four acids given below, which one is not an unsaturated acid ?
(A) Crotonic Acid (B) Malic acid (C) Cinnamic acid (D) Acrylic acid
Ans: B
14. 1, 3 butadiene on bromination in presence of hexane and the products on warming upto 60 °C, then the major product is
(A) 1,3 addition product (B) 1,2 addition product (C) 2,3 addition product (D) 1,4 addition product
Ans: D
15. Which one of the following is ortho, para directing and activating group
(A) – NR3 (B) – COR (C) – COOR (D) – NHCOR
Ans: D
16. Trans 2- butene on bromination gives
(A) Mesodibromide (B) Racemic mixture of dibromide (C) Dextrodibromide (D) Leavo dibromide
Ans: A
17. The dominant functional group present in Dowex-50 resin that is usually used as the ion exchange resin column for the seperation of lanthanides is
(A) – NH2
(B) – OH
(C) – SO3H group
(D) – COOR group
Ans: C
18. For Ferrimagnetic substances, below curie temperature ,
(A) Spins are aligned parallel and cancel each other
(B) Spins are aligned anti-parallel and cancel each other
(C) Spins are aligned anti-parallel but do not cancel each other
(D) None of these
Ans: C
19. An indicator of the intermolecular binding force which keeps the molecules together in a solvent.
(A) Liquid constant (B) Dalton constant (C) Trouton constant (D) Buoyant constant
Ans: C
20. Barium nitrate and silver chloride react in liquid ammonia medium to form a precipitate of —--
(A) Silver nitrate (B) Both Silver nitrate and Barium chloride (C) Barium chloride (D) No precipitation occurs
Ans: C
21. Collagen is rich in following amino acids -
(A) Lysine, Elastin, Glycine (B) Glycine, Proline, Hydroxyproline (C) Cysteine, Methionine, Proline (D) Leucine, Valine, Hydroxyproline
Ans: B
22. Hydro-thermal treatment of cereal starches is associated with following
(A) Germination (B) Gelatinization (C) Dextrinization (D) Retrogradation
Ans: B
23. Identify the pigment present in beetroot.
(A) Anthocyanins (B) Lycopene (C) Betalain (D) Carotenoids
Ans: C
24. Lathyrism is caused due to the consumption of following
(A) Lentils (B) Bengal gram (C) Horse gram (D) Kesari dhal
Ans: D
25. Identify the process used for fractionation of wheat grain into different primary products.
(A) Tempering and Grinding (B) Plate milling (C) Differential sieving (D) Roller milling
Ans: D
26. Mangoes can be artificially ripened by
(A) Nitrates (B) Magnesium sulphate (C) Calcium carbide (D) Potassium chlorate
Ans: C
27. MAP stands for
(A) Modified Air Packaging (B) Modified Atmosphere Packaging (C) Metal and Aluminium Packaging (D) Moderate Atmosphere Packaging
Ans: B
28. Identify the unique wheat fraction responsible for dough making properties of wheat.
(A) Albumin (B) Prolamine (C) Gluten (D) Globulin
Ans: C
29. Crystallization of sugar in ice cream can be prevented by
(A) Slow freezing (B) Quick freezing (C) Intermittent freezing and thawing (D) Adding emulsifiers
Ans: B
30. FSSAI stands for
(A) Fodder safety and standards authority of India (B) Food and soil safety authority of India (C) Food standards and safety authority of India (D) Food safety and standards authority of India
Ans: D
31. Isozymes can be defined as
(A) Different forms of an enzyme which catalyze the same reaction
(B) Set of enzymes catalyzing different reactions
(C) Set of enzymes acting on different substrates
(D) Different enzymes working in similar conditions
Ans: A
32. Energy value of a glass of milk, measuring around 200 ml, will be
(A) 146 kcal. (B) 180 kcal. (C) 100 kcal. (D) 220 kcal.
Ans: A
33. The process of parboiling of rice causes
(A) Loss of nutrients (B) Gain of nutrients (C) Both loss and gain of nutrients (D) None of the above
Ans: B
34. Which one of the following denotes nutritional composition of soya bean ?
(A) Protein - 38%, Fat - 19%, CHO - 13%. (B) Protein - 35%, Fat - 30%, CHO - 5%. (C) Protein - 30%, Fat - 28%, CHO - 12%. (D) Protein - 25%, Fat - 35%, CHO -10%.
Ans: A
35. Following bacterial cultures are predominantly seen in yogurt cultures
(A) Leuconostoc mesenteroides and L. plantarum
(B) Lactobacillus brevis and S. faecalis
(C) Saccharomyces cerevisiae and Bifidus bacteria
(D) Lactobacillus bulgaricus and Streptococcus thermophilus.
Ans: D
36. The process used for preparation of malt from cereals and legumes is
(A) Parboiling (B) Roasting (C) Controlled germination (D) Soaking and drying
Ans: C
37. Germination of legumes causes a reduction in following class of substances in legumes , ____
(A) Antioxidants (B) Antinutrients (C) Antimicrobials (D) Anticarcinogens
Ans: B
38. Tofu is prepared from
(A) Red Kidney bean (B) Bengal gram (C) Cow pea (D) Soya bean
Ans: D
39. This ingredient can be used to prepare lactose free milk for babies allergic to cow’s milk.
(A) Soya bean (B) Goat’s milk (C) Pumpkin seeds (D) Camel milk
Ans: A
40. Identify Intermediate moisture foods from the following group of foods
(A) Honey, jam, jelly (B) Pickles, papads, chips (C) Biscuits, puffs, cake (D) Fruit squash, fruit juice, honey
Ans: A
41. Mold grown in bread can be prevented by using the following
(A) Potassium chloride (B) Ascorbates (C) Propionates (D) Barbiturates
Ans: C
42. Meat grilled at high temperature can be harmful on account of formation of
(A) Polycyclic aromatic hydrocarbons (B) Hydroxymethyl furfurals (C) Carbonated aldehydes (D) Nitrates and nitrites
Ans: A
43. Bacteria which can survive under refrigeration are known as
(A) Mesophilic (B) Proteophiliic (C) Psychrophillic (D) Thermoduric
Ans: C
44. Saurkraut is fermented product of
(A) Fruit (B) Vegetable (C) Cereal (D) Pulse
Ans: B
45. Which one of the following cooking techniques causes highest destruction of vitamins in vegetables ?
(A) Boiling (B) Microwaving (C) Baking (D) Pressure cooking
Ans: C
46. Identify the active principle of garlic.
(A) Gallic acid (B) Garcinia (C) Garnicine (D) Allicin
Ans: D
47. The conversion of liquid egg to a solid or semisolid state on heating is known as
(A) Emulsification (B) Precipitation (C) Agglomeration (D) Coagulation
Ans: D
48. Micro-organisms in foods can be completely killed by
(A) Drying (B) Pasteurization (C) Radiation (D) Blanching
Ans: C
49. In fruit squashes, the minimum amount of fruit juice should be
(A) 40% (B) 30% (C) 25% (D) 50%
Ans: C
50. Among the following, which fruit is ideal for preparation of jelly ?
(A) Guava (B) Papaya (C) Banana (D) Pears
Ans: A
51. Identify the common technique used for the production of milk powder ?
(A) Sun drying (B) Spray drying (C) Foam mat drying (D) Mechanical drying
Ans: B
52. Blanching of vegetables causes
(A) Inactivation of enzymes (B) Preservation of nutrients (C) Cooking of vegetables (D) Increased microbial growth
Ans: A
53. Following additive can be classified as flavour potentiator.
(A) Sodium chloride (B) Monosodium glutamate (C) Acidulants (D) Sodium bicarbonate
Ans: B
54. Which among the following attributes are not sensory characteristics of food ?
(A) Appearance, colour (B) Taste, flavour (C) Texture, consistency (D) Composition, nutrients
Ans: D
55. The sensory test in which food products are rated from ‘extremely like’ to ‘extremely dislike’ is -
(A) Hedonic test (B) Threshold test (C) Triangle test (D) Duo-trio test
Ans: A
56. Sucrose is composed of following two sugars.
(A) Glucose and glucose (B) Glucose and galactose (C) Glucose and lactose (D) Glucose and fructose
Ans: D
57. Identify the sugar with highest sweetness among the following.
(A) Glucose (B) Fructose (C) Sucrose (D) Lactose
Ans: B
58. A fat substitute which can be used for bakery products is
(A) Sucrose polyester (B) Sucrose polyol (C) Maltitol (D) Sucralose
Ans: A
59. Industrial effluents cause a high content of this metal contaminant in fish.
(A) Lead (B) Mercury (C) Arsenic (D) Zinc
Ans: B
60. Which of the following foods sold commercially is most likely to carry harmful organisms ?
(A) Cheese sandwich (B) Potato cutlets (C) Pizza (D) Raw vegetable salad `
Ans: D
61. Which of the following element is monoisotopic ?
(A) Fluorine (B) Neon (C) Oxygen (D) Helium
Ans: A
62. Which of the following observation was correct by J.J Balmer regarding visible hydrogen spectrum ?
(A) A red line with a wavelength of 6563 Å
(B) A red line with a wavelength of 3563 Å
(C) A blue line with a wavelength of 6563 Å
(D) A blue line with a wavelength of 3563 Å
Ans: A
63. The isotope with maximum binding energy per nucleon is
(A) 52Fe (B) 56Fe (C) 54Fe (D) 58Fe
Ans: B
64. The aqueous solution of the salt of ammonium acetate is
(A) Neutral (B) Basic (C) Acidic (D) Either acidic or basic
Ans: A
65. The reaction between alkyl halide and lithiumdialkyl copper to obtain an alkane is called
(A) Wurtz reaction (B) Sendren’s reaction (C) Corey -House reaction (D) Curdy’s reaction
Ans: C
66. The octane number of diesel is expressed by mixing a sample of iso octane with
(A) n- Heptane (B) n- nonane (C) Iso heptane (D) Iso nonane
Ans: A
67. Hexaamminecobalt(III) ion is a
(A) Outer orbital High spin complex (B) Outer orbital Low spin complex (C) Inner orbital High spin complex (D) Inner orbital Low spin complex
Ans: D
68. The total number of hydroxy group present in thiosulphuric acid is
(A) one (B) three (C) two (D) four
Ans: C
69. The particle size of the precipitate in a gravimetric estimation could be related to a property called
(A) Relative supersaturation (B) Nucleation (C) Digestion (D) Crystal growth
Ans: A
70. The external indicator used in the titration of FeSO4 against potassium dichromate is
(A) Starch (B) Eriochrome blue (C) Potassium Hexacyanoferrate (D) Xylenol orange
Ans: C
71. Kuroll’s salt are generally
(A) Poly dimethoxy compounds (B) Polymetaphosphates (C) Polyphosphonitriles (D) Poly phosphazines
Ans: B
72. Buna N is a copolymer of 1,3 butadiene with
(A) Acetoacetates (B) Nitrobenzene (C) Nitriles (D) Vinyl cyanide
Ans: D
73. In the proton NMR spectrum of propane has
(A) A triplet, a quadret and a pentent (B) A triplet only (C) A triplet and a septet (D) A triplet and pentet
Ans: C
(A) Sun drying (B) Spray drying (C) Foam mat drying (D) Mechanical drying
Ans: B
52. Blanching of vegetables causes
(A) Inactivation of enzymes (B) Preservation of nutrients (C) Cooking of vegetables (D) Increased microbial growth
Ans: A
53. Following additive can be classified as flavour potentiator.
(A) Sodium chloride (B) Monosodium glutamate (C) Acidulants (D) Sodium bicarbonate
Ans: B
54. Which among the following attributes are not sensory characteristics of food ?
(A) Appearance, colour (B) Taste, flavour (C) Texture, consistency (D) Composition, nutrients
Ans: D
55. The sensory test in which food products are rated from ‘extremely like’ to ‘extremely dislike’ is -
(A) Hedonic test (B) Threshold test (C) Triangle test (D) Duo-trio test
Ans: A
56. Sucrose is composed of following two sugars.
(A) Glucose and glucose (B) Glucose and galactose (C) Glucose and lactose (D) Glucose and fructose
Ans: D
57. Identify the sugar with highest sweetness among the following.
(A) Glucose (B) Fructose (C) Sucrose (D) Lactose
Ans: B
58. A fat substitute which can be used for bakery products is
(A) Sucrose polyester (B) Sucrose polyol (C) Maltitol (D) Sucralose
Ans: A
59. Industrial effluents cause a high content of this metal contaminant in fish.
(A) Lead (B) Mercury (C) Arsenic (D) Zinc
Ans: B
60. Which of the following foods sold commercially is most likely to carry harmful organisms ?
(A) Cheese sandwich (B) Potato cutlets (C) Pizza (D) Raw vegetable salad `
Ans: D
61. Which of the following element is monoisotopic ?
(A) Fluorine (B) Neon (C) Oxygen (D) Helium
Ans: A
62. Which of the following observation was correct by J.J Balmer regarding visible hydrogen spectrum ?
(A) A red line with a wavelength of 6563 Å
(B) A red line with a wavelength of 3563 Å
(C) A blue line with a wavelength of 6563 Å
(D) A blue line with a wavelength of 3563 Å
Ans: A
63. The isotope with maximum binding energy per nucleon is
(A) 52Fe (B) 56Fe (C) 54Fe (D) 58Fe
Ans: B
64. The aqueous solution of the salt of ammonium acetate is
(A) Neutral (B) Basic (C) Acidic (D) Either acidic or basic
Ans: A
65. The reaction between alkyl halide and lithiumdialkyl copper to obtain an alkane is called
(A) Wurtz reaction (B) Sendren’s reaction (C) Corey -House reaction (D) Curdy’s reaction
Ans: C
66. The octane number of diesel is expressed by mixing a sample of iso octane with
(A) n- Heptane (B) n- nonane (C) Iso heptane (D) Iso nonane
Ans: A
67. Hexaamminecobalt(III) ion is a
(A) Outer orbital High spin complex (B) Outer orbital Low spin complex (C) Inner orbital High spin complex (D) Inner orbital Low spin complex
Ans: D
68. The total number of hydroxy group present in thiosulphuric acid is
(A) one (B) three (C) two (D) four
Ans: C
69. The particle size of the precipitate in a gravimetric estimation could be related to a property called
(A) Relative supersaturation (B) Nucleation (C) Digestion (D) Crystal growth
Ans: A
70. The external indicator used in the titration of FeSO4 against potassium dichromate is
(A) Starch (B) Eriochrome blue (C) Potassium Hexacyanoferrate (D) Xylenol orange
Ans: C
71. Kuroll’s salt are generally
(A) Poly dimethoxy compounds (B) Polymetaphosphates (C) Polyphosphonitriles (D) Poly phosphazines
Ans: B
72. Buna N is a copolymer of 1,3 butadiene with
(A) Acetoacetates (B) Nitrobenzene (C) Nitriles (D) Vinyl cyanide
Ans: D
73. In the proton NMR spectrum of propane has
(A) A triplet, a quadret and a pentent (B) A triplet only (C) A triplet and a septet (D) A triplet and pentet
Ans: C