Chemistry · Science General

States of Matter

2,682 Questions

States of matter questions explore physical changes, evaporation, phase transitions, and the properties of liquids and gases. Topics cover density, cryosurgery, heavy water, and electrolytes. This foundational chemistry topic frequently appears in general science sections of SSC and railway exams.

Phase change mechanismsEvaporation and temperature effectsProperties of liquidsPhysical versus chemical changesElectrolytes and heavy water

States of Matter Questions

Multiple choice dyes dyes and pigments chemistry in daily life applied chemistry chemistry

Adsorption is multilayer in case of:

  1. physical adsorption

  2. chemisorption

  3. both

  4. none of the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Adsorption is multilayer in case of physical adsorption. However, in the case of chemisorption, the absorption is unilayer as it involves the formation of a chemical bond between adsorbate and adsorbent molecules.


Hence, option A is correct.

Multiple choice dyes dyes and pigments chemistry in daily life applied chemistry chemistry

When soap or detergent is added to water, which of the following is true?

  1. This results in formation of oil in water type emulsion.

  2. This results in formation of water in oil type emulsion.

  3. This results in formation of either oil in water type emulsion or water in oil type emulsion.

  4. No emulsion is formed.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

When soap or detergent is added to water, this results in the formation of oil in water type emulsion.
The polar water-soluble ( hydrophilic) head is on the surface of the micelle whereas non-polar oil soluble (hydrophobic) tail is in the centre of the micelle. In the centre of the micelle, small oil droplets are present in which hydrophobic part of micelle dissolves.

Multiple choice bio-chemistry biological molecule lipids and their function some biomolecules lipids

The melting point of unsaturated fatty acids

  1. Increases with increase in double bonds

  2. Decreases with increase in double bonds

  3. Rises in some and falls in others

  4. There is no relationship between unsaturation and melting point
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Unsaturated fats are liquid at room temperature as they have double bonds. Saturated fatty acids have the single bond and are solid at room temperature. Hydrogenation is the process which involves the addition of hydrogen in the presence of nickel, palladium or platinum. On addition of hydrogen, the double bonds of fatty acids are reduced. 

The unsaturated fats have the low melting point as they the double bond has the cis configuration which causes weak intermolecular interactions. With the increase in the double bond, the intermolecular interaction gets weak and the melting point decreases.
So, the correct answer is option B.

Multiple choice biology simple nutrients into cells blood and its components components of blood composition of blood

Plasma contains around .......... of water.

  1. 20%

  2. 90%

  3. 60%

  4. 40%
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

It is mostly water (up to 95% by volume), and contains dissolved proteins (6–8%) (i.e.—serum albumins, globulins, and fibrinogen), glucose, clotting factors, electrolytes (Na+, Ca2+, Mg2+, HCO3−, Cl−, etc.), hormones, carbon dioxide (plasma being the main medium for excretory product transportation) and oxygen.

So, the correct option is '90%'.

Multiple choice chemistry solid state classification of crystalline solids classification of solids introduction to solids
Statement: The melting point of all substances decreases with pressure increase.

State whether the given statement is true or false.

  1. True

  2. False
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Melting point increases with increase in pressure. This is because , due to increased pressure molecules tend to remain in solid state. (This is the basic principle on which liquification of gas works)


Hence, the given statement is $false$.

Multiple choice evs sources of water the lithosphere and the hydrosphere first aid safety and first aid

All of the following are the properties of water except ____________.

  1. Hydrophilic properties

  2. Hydrophobic properties

  3. Very good solvent

  4. Density as a solid is less than that as a liquid

  5. Strong surface tension
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Water is a polar molecule, making it hydrophilic and a good solvent. It also exhibits high surface tension. Hydrophobic properties are characteristic of non-polar substances, not water.

Multiple choice evs sources of water the lithosphere and the hydrosphere first aid safety and first aid

Which of the following are included in hydrosphere?

  1. Liquid and frozen surface waters

  2. Groundwater held in soil and rock

  3. Atmospheric water vapor

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

The hydrosphere is the total amount of water present on the planet which includes the surface water, underground water and in the air (Atmosphere) as water vapor. Hydrosphere can be liquid, ice or vapor. 

So the correct option is 'all of the above'.

Multiple choice evs - i sources of water the lithosphere and the hydrosphere first aid safety and first aid

During water cycle, the water undergoes .......... phase.

  1. Ice

  2. Liquid

  3. Gas

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

  • The hydrological cycle is a prominent method to rejuvenate freshwater resources.
  • It involves the evaporation of water into water vapor by the heat of the sun which further condenses into tiny water droplets that fall on the earth as rain. This continuous recycling of water leads to the recharging of water resources.
  • It includes the interconversion of different states of water. The ice present in the glaciers melts due to the overheating of the earth and enters the hydrological cycle.

So, the correct answer is option D.

Multiple choice bio-chemistry proteins denaturation of protein proteins and amino acids proteins and enzymes

When liquids are heated, they turn into gases. The yellow egg yolk present inside the egg is a liquid but when it is heated, it changes into an omelet, which is solid. Why?

  1. Sometimes, liquids turn into solids

  2. Omelet does not follow the above rule

  3. Strictly speaking, the rule does not apply to complex mixtures and egg yolk is a complex mixture

  4. None of the above
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

The egg still contains more water than protein, but the water is now dispersed in the protein web so it can no longer flow together, turning the liquid egg into a semi-solid. This happens at around $145^{o}F$ for egg white and $150^{o}F$ for egg yolk. Continued heating causes more bonds to form, leaving less space for the water, that's why after heating the yolk converts in solid omelet.

Multiple choice

Which of the following is an example of a chemical change?

  1. Melting of ice

  2. Breaking a glass

  3. Burning of wood

  4. Crushing a can
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Burning wood is a chemical change because it involves a reaction with oxygen to form new substances like ash and carbon dioxide. Melting, breaking, and crushing are physical changes.

Multiple choice

Which of the following is NOT a common type of foam used in molecular gastronomy?

  1. Hot foam

  2. Cold foam

  3. Solid foam

  4. Liquid foam
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Solid foam is not a type of foam that is typically used in molecular gastronomy. Foams in molecular gastronomy are typically either hot, cold, or liquid.

Multiple choice

Which of the following is NOT a common type of emulsion used in molecular gastronomy?

  1. Oil-in-water emulsion

  2. Water-in-oil emulsion

  3. Solid emulsion

  4. Gas-in-liquid emulsion
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Solid emulsion is not a type of emulsion that is typically used in molecular gastronomy. Emulsions in molecular gastronomy are typically either oil-in-water, water-in-oil, or gas-in-liquid.