Analytical Chemistry: Tools of Trade

Analytical Chemistry: Tools of Trade

11th Grade - University

11 Qs

quiz-placeholder

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Analytical Chemistry: Tools of Trade

Analytical Chemistry: Tools of Trade

Assessment

Quiz

Chemistry

11th Grade - University

Hard

Created by

Morgan Rat

Used 10+ times

FREE Resource

11 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

If a student needs to add 25 μl of NaOH to his sample, what is the most appropriate volume of micropipette he should use?

200 μl

1000 μl

10 μl

100 μl

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which of the following does not belong to the group?

Eye wash station

Fire Extinguisher

Fume hood

Emergency shower

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Filtration is a process used to separate solids from liquids or gases using a filter medium that allows the fluid to pass through but not the solid.

Precipitates from gravimetric analyses are collected by filtration, washed, and then dried.

Both statements are true

Both statements are false

First statement is true, second statement is false

First statement is false, second statement is true

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

This is the process of measuring the actual quantity that corresponds to an indicated quantity on the scale of an instrument.

Determination of concentration

Amount Specification

Measurement

Calibration

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which of the following phenomenon might happen when a volumetric flask labeled TC (to contain) 20oC is subjected to 50oC?

Explosion

Thermal Expansion

Composition weathering

Glass contraction

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

The following must be worn when entering the laboratory EXCEPT:

closed-toe shoes

long pants

safety goggles

rubber watch

7.

MULTIPLE SELECT QUESTION

2 mins • 1 pt

Which of the following responses below are sources of weighing error?

1. Weighing a sample that is warmer than ambient temperature.

2. Cooling a sample in a desiccator prior to weighing.

3. Periodically calibrating the balance

4. The temperature of the balance changing over time.

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