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AIPMT 2003MCQMedium📈 Topic in 38% papers+4−1
Ques. 1AIPMT 2003

Formation of solution from two components can be considered as (i) Pure solvent separated solvent molecules, H1 (ii) Pure solute separated solute molecules, H2 (iii) Separated solvent and solute molecules solution, H3 Solution so formed will be ideal if

  1. Hsoln = H1 + H2 + H3
  2. Hsoln = H1 + H2 - H3
  3. Hsoln = H1 - H2 - H3
  4. Hsoln = H3 - H1 - H2

Answer

(1) Hsoln = H1 + H2 + H3

Solution

Steps (i) and (ii) break solvent–solvent and solute–solute attractions (energy absorbed, H1 and H2 positive); step (iii) forms solute–solvent attractions (energy released, H3 negative).

By Hess's law the enthalpy of solution is the sum of the three steps:

Hsoln = H1 + H2 + H3

As per NCERT, for an ideal solution the solute–solvent interactions are nearly equal to the solute–solute and solvent–solvent interactions, so mix H = 0.

∴ The solution is ideal when Hsoln = H1 + H2 + H3 with the energy released in step (iii) exactly balancing that absorbed in steps (i) and (ii), i.e. Hsoln = 0.

Answer: (1)

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Ques. 2AIPMT 2002

A solution containing components A and B follows Raoult's law when

  1. A-B attraction force is greater than A-A and B-B
  2. A-B attraction force is less than A-A and B-B
  3. A-B attraction force remains same as A-A and B-B
  4. volume of solution is different from sum of volumes of solute and solvent
Ques. 3AIPMT 2002

A solution contains non-volatile solute of molecular mass M2. Which of the following can be used to calculate the molecular mass of solute in terms of osmotic pressure?

  1. M2 = ( m2 )VRT
  2. M2 = ( m2V ) RT
  3. M2 = ( m2V ) RT
  4. M2 = ( m2V ) RT
Ques. 4AIPMT 2001

Pure water can be obtained from sea water by

  1. centrifugation
  2. plasmolysis
  3. reverse osmosis
  4. sedimentation
Ques. 5AIPMT 2000

From the colligative properties of solution, which one is the best method for the determination of molecular weight of proteins and polymers?

  1. Osmotic pressure
  2. Lowering in vapour pressure
  3. Lowering in freezing point
  4. Elevation in boiling point

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