Q10 of 26 Page 1

(a) What changes occur in the nature of egg protein on boiling?

(b) What is the difference between the structure of starch and cellulose?


(a) On boiling egg protein coagulates, this is called denaturation.

On coming in contact with heat, secondary and tertiary structures of protein are destroyed losing its biological activity and making it rubbery. The primary structure remains intact.


(b)



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8

Write the balanced chemical equations for the following reactions:



OR


Give reasons for the following:


(a) Xenon does not form fluorides such as XeF3 and XeF5.


(b) Out of noble gases, only Xenon is known to form real chemical compounds.


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(a) Name the oil soluble vitamin which is a powerful antioxidant.

(b) Name the products of hydrolysis of sucrose.


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Determine the type of cubic lattice to which ion crystal belongs if its unit cell has an edge length of 300pm and density of iron is 7.2g cm-1. [Atomic mass of Fe = 56 g mol-1; NA = 6.02 x 1023 mol-1]

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3.9 g of benzoic acid dissolved in 49 g of benzene shows a depression in freezing point of1.62K. calculate the van’t Hoff factor and predict the nature of solute (associated/ dissociated). [ Given: molar mass of benzoic acid = 122 g mol-1 , Kf(H2O) = 1.86 K Kg mol-1]