PM SHRI KV NO3 ,BHUBANESWAR

1ST MONTHLY TEST (APRIL)

CLASS XII SUB : CHEMISTRY MAX MARKS 30

1. 4L of 0.02 M aqueous solution of NaCl was diluted by adding one litre of water. The molality of the
resultant solution is _____________. (a) 0.004 (b) 0.008 (c) 0.012 (d) 0.016 [1

2. Low concentration of oxygen in the blood and tissues of people living at high altitude is due to
____________.
(a) low temperature
(b) low atmospheric pressure
(c) high atmospheric pressure
(d) both low temperature and high atmospheric pressure [1

3. An unripe mango placed in a concentrated salt solution to prepare pickle, shrivels because
_____________.
(a) it gains water due to osmosis.
(b) it loses water due to reverse osmosis.
(c) it gains water due to reverse osmosis.
(d) it loses water due to osmosis. [1

4. The value of Henry’s constant KH is _____________.

(a) greater for gases with higher solubility.
(b) greater for gases with lower solubility.
(c) constant for all gases.
(d) not related to the solubility of gases. [1

5.A solution containing 10 g per dm3 of urea (molar mass 60 g mol–1) is isotonic with 5% solution of non-
volatile solute, MB of solute is [1
–1 –1
(a) 300 g mol (b) 350 g mol
(c) 200 g mol–1 (d) 250 g mol–1

6. What are azeotropes? Give an example. [1

7.10 mL of liquid A was mixed with 10 mL of liquid B. The volume of the resulting solution was found to be
19.9 mL. What do you conclude? [1
8.Define osmotic pressure. [1
9.A 10% solution of urea is isotonic with 20% solution of ‘x’ at same temperature. Calculate molecular
weight of x.[1
10.A solution is prepared by dissolving 10 g of non-volatile solute in 200 g of water. It has a vapour pressure
of 31.84 mm Hg at 308 K. Calculate the molar mass of the solute. (Vapour pressure of pure water at 308 K =
32 mm Hg)[2
11. The boiling point of benzene is 353.23 K. When 1.80 g of non-volatile solute was dissolved in 90 g of
benzene, the boiling point is raised to 354.11 K Calculate the molar mass of solute. K b for benzene is 2.53 K
kg mol–1. [2
12. State Henry’s Law. What is the effect of temperature on the solubility of gas in a liquid? [2

13. Draw the graphical representation of a. Henry’s Law b. Depression in freezing point.[2

14. A raw mango placed in concentrated salt solution loses water via osmosis and shrivel into pickle. Wilted
flowers revive when placed in fresh water. A carrot that has become limp because of water loss into the
atmosphere can be placed into the water making it firm once again. Water will move into its cells through
osmosis. When placed in water containing less than 0.9% (mass/ volume) salt, blood cells swell due to flow
of water in them by osmosis. [4
(a) People taking a lot of salt or salty food suffer from puffiness or edema. What is the reason behind this?
(b) The preservation of meat by salting and of fruits by adding sugar protects against bacterial action. How?
(c) Why the direction of osmosis gets reversed if a pressure larger than the osmotic pressure is applied to
the solution side? Write its one application.
OR
(c) What care is generally taken during intravenous injections and why? Given below is the sketch of a plant
for carrying out a process.
15. Read the passage given below and answer the following questions: [4
Boiling point or freezing point of liquid solution would be affected by the dissolved solids in the liquid
phase. A soluble solid in solution has the effect of raising its boiling point and depressing its freezing point.
The addition of non-volatile substances to a solvent decreases the vapor pressure and the added solute
particles affect the formation of pure solvent crystals. According to many researches the decrease in
freezing point directly correlated to the concentration of solutes dissolved in the solvent. This phenomenon
is expressed as freezing point depression and it is useful for several applications such as freeze
concentration of liquid food and to find the molar mass of an unknown solute in the solution. Freeze
concentration is a high quality liquid food concentration method where water is removed by forming ice
crystals. This is done by cooling the liquid food below the freezing point of the solution. The freezing point
depression is referred as a colligative property and it is proportional to the molar concentration of the
solution (m), along with vapor pressure lowering, boiling point elevation, and osmotic pressure. These are
physical characteristics of solutions that depend only on the identity of the solvent and the concentration of
the solute. The characters are not depending on the solute’s identity. (Jayawardena, J. A. E. C.,
Vanniarachchi, M. P. G., & Wansapala, M. A. J. (2017). Freezing point depression of different Sucrose
solutions and coconut water.)
(i). When a non volatile solid is added to pure water it will:
a. boil above 100oC and freeze above 0oC
b. boil below 100oC and freeze above 0oC
c. boil above 100oC and freeze below 0oC
d. boil below 100oC and freeze below 0oC
(ii). Colligative properties are:
a. dependent only on the concentration of the solute and independent of the solvent’s and solute’s
identity.
b. dependent only on the identity of the solute and the concentration of the solute and independent of the
solvent’s identity.
c. dependent on the identity of the solvent and solute and thus on the concentration of the solute.
 d. dependent only on the identity of the solvent and the concentration of the solute and independent of
the solute’s identity.
(iii). Assume three samples of juices A, B and C have glucose as the only sugar present in them. The
concentration of sample A, B and C are 0.1M, .5M and 0.2 M respectively. Freezing point will be highest for
the fruit juice:
a. A b. B c. C d. All have same freezing point
(iv). Identify which of the following is a colligative property :
a. freezing point b. boiling point c. osmotic pressure d. all of the above
16. Give reason:
(i) Persons having high blood pressure are advised to take less salt.
(ii) Scuba divers used a mixture of N2, O2 and Helium gas.
(iii)Doctors advised to gurgle with luke warm saline water.
(iv) CaCl2 is used to clear snow.
(v) The boiling point of solution is more than the pure component. [5