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Guess
Papers
(FOR
CLASS BA,BSC PART 1) |
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B.SC.
Part One 3rd Year
Paper:Chemistry (Paper“A”)
Time Allowed:3 hours Max.Marks:30 Note: Attempt
any five questions.All questions carry equal marks.
Q.1 State the main
postulates of Bohr's theory? Derive an expression for the energy of
electron in the hydrogen
atom? Q.2 What
is modren periodic law? Describe the long from of periodic table?
Q.3 State Le-chaterlier's
principle and discuss its application to ammonia system? If
2.0 moles of H2 and 2.0 moles of l2 in a one dm3 flask come to equilibrium
of 450 C, what will
be the concertration of each substance at equilibrium? Q.4
What is meant by the term chemical
bond? Explai9n the formation of ionic covalent and co-ordinate
covalent bonds with suitable examples? Q.5
Waht is metallurgy? How copper is extracted from sulphide
ores? Q.6 Describe
the contants process for the manufacture of h2SO4? Q.7
What is PH and POH? Discuss the differents
concepts of an acid and base giving their short coming?
Q.9 What do
you mean by petroleum? Discuss the fraction at ion of crude petroleum
for obtaining marketable
products? Q.10 Name
the different ORES of iron? Discuss the manufacture of cast iron or
pig iron from iron ores (BEST
FURNACE PROCESS)?
Q.11 Derive de-Broglie
equation? Hoe was the wave nature of particle confirmed experimentally?
Calculate
the wave length associated with an electron (m = 9.1 x 10-31
kg) moving with Velocity of
108 ms-1. Q.12
What is thermodynamically equilibrium constant?
Derive the expression showing quantitatively the
effect of temperature on the equilibrium constant? Q.13
What are the sources of aluminum? Describe
the process used to extract aluminum from bauxite? How
is aliminum purified? Q.14
State the law of mass action derive the equlibrium expression of the
reversible reaction aA+bB<—>
lL+mM. Q.15 Write short
notes on the following.
(a) Proteins and their classification? (b)
Fats with their chemical properties. (c)
Hybridization. (d)
Solvey process. (e)
Discuss atomic size? (f)
Born-Harber cycle. (g)
Quantum numbers. (h)
Polymers. (i)
Fats. |
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