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Crystallization - Part 1

Total questions: 10

Worksheet time: 5mins

Name
Class
Date
1.

Crystallization is best described as:

a)

Formation of solids by chemical reaction in gases

b)

Precipitation of a solute from a liquid mixture to form solid crystals

c)

Dissolution of a solid in a liquid solvent

d)

Separation of vapor and liquid phases

2.

Which of the following steps occurs first in the crystallization process?

a)

Crystal growth

b)

Washing of crystals

c)

Supersaturation

d)

Filtration

3.

In the Ostwald–Miers diagram, the region where spontaneous nucleation occurs is called the:

a)

Stable zone

b)

Metastable zone

c)

Unstable (labile) zone

d)

Saturated zone

4.

Supersaturation can be achieved by:

a)

Cooling the solution

b)

Evaporating the solvent

c)

Adding an antisolvent

d)

All of the above

5.

Homogeneous nucleation occurs when:

a)

Foreign particles act as nucleation sites

b)

Nuclei form spontaneously in the pure solution

c)

Seed crystals are added intentionally

d)

Agitation rate is high

6.

Which statement about crystal growth is correct?

a)

Growth occurs only in pure solvents

b)

Growth involves both mass transport and surface attachment

c)

Growth rate is independent of supersaturation

d)

Growth is only controlled by agitation speed

7.

Crystal habit refers to:

a)

The purity of the crystal

b)

The rate of crystal nucleation

c)

The external shape and proportions of a crystal

d)

The molecular weight of the solute

8.

In crystallization, impurities generally:

a)

Enhance crystal growth in all directions

b)

Inhibit crystal growth and affect morphology

c)

Have no effect on the process

d)

Always dissolve completely

9.

The solubility of KNO3 increases rapidly with temperature. Therefore, it is best crystallized by:

a)

Evaporation

b)

Cooling

c)

Reaction

d)

Centrifugation

10.

The main advantage of continuous crystallizers like the DTB or Oslo type is:

a)

Small production scale

b)

Uncontrolled supersaturation

c)

Continuous operation and steady product quality

d)

No need for agitation