Chemistry MCQ’s Quiz Questions for Competitive Exams with Answers VOL 3

Chemistry MCQ’s Quiz Questions for NTS, PPSC, CSS, FPSC, PMS, OTS, PTS Tests and Interviews. MCQs are taken from Caravan Comprehensive book. These Multiple Choice Questions of Chemistry are posted here for preparation of Job tests and Entry tests like MCAT and ECAT etc.

 

1. A gas can be liquefied by pressure alone when its temperature is?

(a) Higher than the critical temperature
(b) Lower than its critical temperature
(c) Equal to its critical temperature
(d) None

2. Gases can be compressed to a greater extent because?

(a) Molecules are elastic
(b) There is no gap between molecules
(c) These are lighter than liquids
(d) There is a large space between the molecules

3. The cooling caused by the expansion of a compressed gas below its inversion temperature without doing external work is called?

(a) Joule Thomson effect
(b) Adiabatic demagnetism
(c) Faraday Tyndall effect
(d) Compton effect

4. Which of the following solutions will have the highest boiling point?

(a) 1% glucose in water
(b) 1% Sucrose in water
(c) 1% NaCl in water
(d) 1% CaCl₂ in water

5. Sea water is converted into fresh water by using the phenomenon of_______?

(a) Plasmolysis
(b) Sedimentation
(c) Reverse osmosis
(d) Diffusion

6. When glycerin is added to a liter of water, which of the following is observed?

(a) Water evaporates more easily
(b) The temperature of water increases
(c) The freezing point of water is lowered
(d) The viscosity of water is lowered

7. At high altitudes the boiling point of water decreases because?

(a) Atmospheric pressure is low
(b) Temperature is low
(c) Atmospheric pressure is high
(d) Water is cold

8. A pressure cooker reduces cooking time because?

(a) Heat is more evenly distributed
(b) B.P. of water inside the cooker is increased
(c) The high pressure tenderises the food
(d) A longer flame is used

9. Smoke is an example of__________?

(a) Gas dispersed in liquid
(b) Gas dispersed in solid
(c) Solid dispersed in gas
(d) Solid dispersed in solid

10. Milk is a colloid in which________?

(a) A liquid is dispersed in a liquid
(b) A solid is dispersed in a liquid
(c) A gas is dispersed in a liquid
(d) Some sugar is dispersed in water

11. Butter is a colloid. It is formed when_____?

(a) Fat is dispersed in solid casein
(b) Fat globul are dispersed in water
(c) Water is despersed in fat
(d) Globulin is suspended in H20 (theek karma hey)

12. Milk can be preserved by a few drops of_________?

(a) Formic acid solution
(b) Formaldehyde solution
(c) Acetic acid solution
(d) Acetaldehyde solution

13. Detergent action of soaps and synthetic detergents is due to their?

(a) Interfacial area
(b) High molecular weight
(c) ionization
(d) Emulsifying properties

14. Gelatin is often used as an ingredient in the manufacture of ice cream. The purpose of adding gelatin is_______?

(a) To prevent formation of colloidal solution
(b) To stabilize the colloids and prevent Crystal growth
(c) To improve the flavour
(d) To increase the bulk

15. Digestion of fats in the intestines is aided by __________?

(a) Hydrolysis
(b) Oxidation
(c) De-emulsification
(d) Emulsification

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