Amity University 2006 Diploma Information Technology iit jee with answers - Question Paper

C. There are generally more moles of gas when the pressure is kept constant than when the quantity is kept constant.
D. There are generally fewer moles of gas when the pressure is kept constant than when the quantity is kep constant.
Answer: A
Discription: Because Cp is always greater than Cv we know that it takes more energy to increase a provided amount of gas when the pressure is held constant. It is reasonable that the extra energy is used to increase the quantity of the container.
Q. five A certain amount of energy, X, is sufficient to raise the temperature of 60 moles of argon by T degrees when the pressure is constant. How many moles of argon can be raised by T degrees with the identical amount of energy X, if the quantity is held constant?
A. 30
B. 50
C. 75
D. 100
Answer: D
Discussion: You can use the 2 equations:


You are provided that X = 60*5*T. Let n be the number of moles that can be heated to temperature T with X calories of energy. Then X = n*3*T, and for this formula to be consistent with the previous one, it must be that n = 100.
Passage two
When food is cooked, only a few of the nutrients are preserved. Food scientists performed 2 experiments to study the retention of vitamin C after potatoes were cooked. The scientists measured the retention of ascorbic acid (AA) and dehydroascorbic acid (DAA). The sum of the amounts of AA and DAA equals the total amount of Vitamin C.
Experiment one
In this experiment, potatoes were peeled and then fried. The subsequent table indicates the stability of ascorbic acid and dehydroascorbic acid after frying. The concentrations of AA and DAA are provided in milligrams per 100 grams of dry potato.
Sample DAA
(mg/100g) AA
(mg/100g) Total Content of vitamin C
(mg/100g)
Raw, peeled potatoes before frying 7.4 44.6 52.0
Fried potatoes
140o for 10 min
140o for 20 min
140o for 30 min
180o for five min
29.7
33.7
42.7
42.8
20.6
7.3
0
0
50.3
41.0
42.7
42.8
Experiment two
In this experiment, potatoes were peeled and then boiled in water with varying concentrations of NaCl. The subsequent table indicates the stability of ascorbic acid (AA)and dehydroascorbic acid (DAA) after boiling.
Sample DAA
(mg/100g) AA
(mg/100g) Total Content of vitamin C
(mg/100g)
Raw peeled potatoes
Coocked in water
Coocked in 1% NaCl
Coocked in 5% NaCl
Coocked in 10% NaCl 7.4
9.0
9.1
7.1
5.8 43.1
17.1

Earning:   Approval pending.