Friday, February 18, 2011

GK Questions| Science | Chemistry

1.  Why does a liquid remain hot or cold for a long time inside a thermos flask?
A.  The presence of air, a poor conductor of heat, between the double glass wall of a thermos flask, keeps the liquid hot or cold inside a flask for a long time.
 
2.  Why is it recommended to add salt to water while boiling dal?
A.  By addition of salt, the boiled point of water gets raised which helps in cooking the dal sooner.
 
3.  Why do some liquid burn while others do not?
A.  A liquid burns if its molecules can combine with oxygen in the air with the production of heat. Hence, oil burns but water does not.
 
4.  What chemical is represented by the symbol Sn?
A.  Tin
 
5.  During digestion Proteins are broken into what?
A.  Amino Acids
 
6.  Which alloy is used for making air-crafts?
A.  Duralumin
 
7.  How harmful is caffeine?
A.  Caffeine is a type of chemical, known as an alkaloid, which occurs in several kinds of plant. Biologists do not fully understand why plants such as coffee and tea make caffeine, but one theory is that it has evolved as a natural herbicide to help growing shrubs overcome competing plants. The effects of caffeine vary. Women retain caffeine in their body for much longer when they are pregnant, where as smokers eliminate caffeine twice as quickly as non-smokers.

The most noticeable effect is to stimulate the nervous system; people whop are sensitive to caffeine will certainly sleepless if they drink ordinary coffee before going to bed. However, the body can become habituated to caffeine and many regular coffee drinkers can take a cup or two in the evening without their sleep being disturbed. Other physiological effects of caffeine include stimulating the production of urine and susceptible to irregular heart rhythms and palpitation find that these are triggered by caffeine.

Caffeine dose not accumulate in the body, so its effects are short-lived. But it has been accused at one time or another of contributing to most of the serious health problems of the 20th century, including heart disease, cancer and birth defects.
 
8.  Presence of bicarbonates of Calcium and Magnesium in water leads to
A.  Temporary hardness of water
 
9.  Stainless steel contains
A.  Ans : Iron, Chromium and Nickel
 
10.  White phosphorus is stored under
A.  Water
 
11.  Which gas comes in third position in volume in atmosphere after Nitrogen & Oxygen?
A.  Argon
 
12.  Amalgam is an alloy in which one of the compound is
A.  Mercury
 
13.  Atomic number is equal to
A.  Number of protons
 
14.  Which is the anti-knocking compound used in petrol in order to enhance the capacity of petrol engine?
A.  Tetra Ethyl Lead
 
15.  "Aqua Regia" is a mixture of
A.  Hydrochloric acid and Nitric acid
 
16.  The chief chemical component of pearl is
A.  Calcium carbonate
 
17.  Global warming is due to increased production of all the following, except
A.  Carbon dioxide
 
18.  Which acid is present in lemon
A.  Citric acid
 
19.  Brass is an alloy of copper and
A.  Zinc
 
20.  The hardest natural substance known in the world is
A.  Diamond
 
21.  Permanent hardness of water may be removed by the addition of
A.  Sodium carbonate
 
22.  Which is Vinegar?
A.  Acetic acid
 
23.  Which of the following gas is used in cigarette lighters?
A.  Butane
 
24.  Baking Soda is also known as
A.  Sodium bicarbonate
 
25.  Bond order of a molecule can be at the maximum of
A.  3
 
26.  Neutral molecules in which one of the carbon atoms has six valence electrons are called
A.  Carbenes
 
27.  Which of the following is non-radioactive?
A.  Deuterium
 
28.  Which of the following is a thermo setting plastic?
A.  PVC
 
29.  By which process, Octane number of petroleum can be increased?
A.  Atomization
 
30.  Atoms of the same element having the same atomic numbers but different atomic weights are called
A.  Isotopes
 
31.  What is the main constituent of soap?
A.  Sodium hydroxide
 
32.  Name a fertilizer that contain maximum amount of Nitrogen
A.  Urea
 
33.  Which compound is called oil of wintergreen?
A.  Methyl Salicylate
 
34.  What is alum?
A.  Potassium Aluminium Silicate
 
35.  A minute amount of radio isotope is called
A.  Tracer
 
36.  Name an alloy of copper, antimony and tin
A.  Babbitt metal
 
37.  Which is the most commonly used bleaching agent?
A.  Chlorine
 
38.  What is the main component of egg shell?
A.  Calcium carbonate
 
39.  Which type of fire extinguisher is used for extinguishing petroleum fire?
A.  Powder type
 
40. The purest form of carbon is
A.  Diamond
 
41.  A substance which can react chemically as either an acid or a base is known as
A.  Amphoteric
 
42.  Give an example for a Tribasic acid
A.  Phosphoric acid
 
43.  38. What is "White Vitriol"?
A.  Zinc Sulfate
 
44.  Which among the following element is stored under water?
A.  White Phosphorous
 
45.  Cyanide Process is widely used to extract
A.  Gold
 
46.  What is commonly known as "Blue vitriole"?
A.  Copper sulfate
 
47.  Fluorspar is the ore of
A.  Calcium
 
48.  The gas used in refrigerators and ice plants is
A.  Ammonia
 
49.  Carbon monoxide is readily absorbed by
A.  Nickel
 
50.  Synthetic ethanol is produced by reacting ethane (in the presence of phosphoric acid) with
A.  Hydrogen
 
51.  What is called in the bond between two amino acids in protein
A.  Peptide bond
 
52.  Which metal remains in liquid form at normal temperature?
A.  Mercury
 
53.  Common salt (Sodium Chloride) when kept open absorbs moisture from air. This is due to the presence of
A.  Magnesium Chloride
 
54.  The movement or growth of an organism or part of an organism in response to a chemical stimulus
A.  Chemotropism
 
55.  Chemistry in ancient times was called
A.  Alchemy
 
56.  Name a food material which contains phosphorus
A.  Onion
 
57.  Usually, base changes the colour of litmus from
A.  Red to Blue
 
58.  Who discovered penicillin
A.  Alexander Fleming
 
59.  What radioactive element is extracted from carnotite and pitchblende?
A.  Uranium.
 
60.  What color does litmus turn when dipped into acid?
A.  Pink.
 
61.  What is arginine?
A.  An amino acid obtained by animals from their diet
 
 
 

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