The order of decreasing acidic character of cyclohexanol (I), acetic acid (II), 2,4,6-trinitrophenol (III), and phenol (IV),is -                                                     

1. III>II>IV>I 

2. II>III>I>IV

3. II>III>IV>I 

4.  III>IV>II>I

Picric acid and benzoic acid can be distinguished by:

1. Aqueous NaHCO₃                   

2. Aqueous $\mathrm{NaOH}$

3. Aqueous FeCl₃                       

4. Aqueous Na₂CO₃  

Butan-2-ol is a-

1. Primary alcohol                     

2. Secondary alcohol

3. Tertiary alcohol                       

4. None of the above

Primary alcohols can be obtained from the reaction of the RMgX with:

1. HCHO                       

2. H₂O

3. CO₂                         

4. CH₃CHO

CH₃CH₂Cl$\stackrel{\mathrm{NaCN}}{\to }$X $\stackrel{\mathrm{Ni}/{\mathrm{H}}_2}{\to }$Y$\stackrel{\mathrm{Acetic} \mathrm{anhydride}}{\to }$Z

In the above reaction sequence, Z is

1. CH₃CH₂CH₂NHCOCH₃

2. CH₃CH₂CH₂NH₂

3. CH₃CH₂CH₂CONHCH₃

4. CH₃CH₂CH₂CONHCOCH₃

The commonly used dehydrating agent in the preparation of an ester is :

1. P₂O₅                                   

2. Anhydride CaCl₂

3. Anhydride AlCl₃                     

4.Conc. H₂SO₄

When allylic alcohol (CH₂=CH-CH₂OH) is oxidized in the presence of bromine, which of the following products will be formed?

1. Oxalic acid

2. Formic acid

3. Succinic acid

4. Acrylic acid

Consider the following reaction, 

Ethanol $\stackrel{{\mathrm{PBr}}_3}{\to }$X$\stackrel{\mathrm{Alc}.\mathrm{KOH}}{\to }$Y$\underset{\left(\mathrm{ii}\right){\mathrm{H}}_2\mathrm{O}, \mathrm{heat}}{\overset{\left(\mathrm{i}\right) {\mathrm{H}}_2{\mathrm{SO}}_4, \mathrm{room} \mathrm{temperature}}{\to }}$Z

product Z is:

1. CH₂=CH₂

2. CH₃CH₂OCH₂CH₃

3. CH₃CH₂OSO₃H

4. CH₃CH₂OH

Which of the following are known as mercaptans?

1. Thio-alcohols                         

2. Thio-ethers

3. Thio-aldehydes                     

4. Thio-acids

Glycol condenses with ketones to give:

1. Cyclic acetals                   
2. Cyclic ketals
3. Acetaldehyde                   
4. oxalic acid