Match List-I with List-II 
List-I
(Reagent)
List-II
(Name of the reaction)
A.  \(Liquid \rightleftharpoons Vapour\) I.  Melting point
B.  \(Solid \rightleftharpoons Liquid\) II. Boiling point 
C.  \(Solid \rightleftharpoons Vapour\) III. Sublimation point
D.  \(\small {Solute (solid) \rightleftharpoons Solute (solution)}\) IV.  Saturated solution 
V.  Unsaturated solution 
Choose the correct answer from the options given below:
1. A-II, B-I, C-III, D-IV
2. A-I, B-II, C-III, D-IV
3. A-III, B-II, C-I, D-IV
4. A-II, B-I, C-III, D-V
Subtopic:  Introduction & Colligative properties |
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Consider the following statements about the composition of the vapour over an ideal 1:1 molar mixture of benzene and toluene. The correct statement is:

Assume that the temperature is constant at 25 oC.
(Given, vapour pressure data at 25 °C, benzene = 12.8 kPa, toluene = 3.85 kPa)

1. The vapour will contain a higher percentage of toluene.
2. The vapour will contain equal amounts of benzene and toluene.
3. Not enough information is given to make a prediction.
4. The vapour will contain a higher percentage of benzene.
Subtopic:  Introduction & Colligative properties |
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For an ideal solution, the non-zero value will be for:

1. \(\Delta H_\text{mix}\)
2. \(\Delta S_\text{mix}\)
3. \(\Delta V_\text{mix}\)
4. \(\Delta P=P_{\text{observed}}-P_{\text{Raoult}}\)
Subtopic:  Introduction & Colligative properties |
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The electrolyte having the same value of Van't Hoff factor (i) as that of Al2(SO4)3  (if all are 100% ionized) is:

1. K2SO4
2. K3[Fe(CN)6]
3. Al(NO3)3
4. K4[Fe(CN)6]

Subtopic:  Introduction & Colligative properties | Van’t Hoff Factor |
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A solution containing 10 g/dm3 of urea (molecular mass = 60 g mol-1) is isotonic with a 5 % solution of a non-volatile solute. The molecular mass of this non-volatile solute is:

1. 25 g mol-1 2. 300 g mol-1
3. 350 g mol-1 4. 200 g mol-1
Subtopic:  Introduction & Colligative properties |
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Beans get cooked earlier in a pressure cooker, because:

1. The boiling point increases with increasing pressure
2. The boiling point decreases with increasing pressure
3. The extra pressure of the pressure cooker softens the beans
4. Internal energy is not lost while cooking in a pressure cooker
Subtopic:  Introduction & Colligative properties |
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