Give reasons:
(a) Cooking is faster in a pressure cooker than in an open pan.
(b) On mixing liquid X and liquid Y, volume of the resulting solution decreases. What type of deviation from Raoult's law is shown by the resulting solution?
© What change in temperature would you observe after mixing liquids X and Y?
(a) Cooking is faster in a pressure cooker than in an open pan: Cooking is faster in a pressure cooker because the pressure inside the cooker is higher than atmospheric pressure. This leads to an increase in the boiling point of water. As a result, the water in the cooker can reach a higher temperature before it boils, which speeds up the cooking process. In an open pan, the water boils at a lower temperature, so the food takes longer to cook.
(b) On mixing liquid X and liquid Y, volume of the resulting solution decreases: When mixing two liquids and the volume decreases, it indicates that there is an interaction between the molecules of liquid X and Y that causes them to pack more closely together, resulting in a decrease in the overall volume. This type of behavior shows a negative deviation from Raoult's law, which occurs when the intermolecular forces between the components of the mixture are stronger than the forces in the pure components.
(C) Change in temperature after mixing liquids X and Y: When a negative deviation occurs, the mixing of the liquids is usually exothermic, meaning it releases heat. As a result, the temperature of the solution would increase. This happens because the interaction between the molecules in the mixture is stronger than in the individual pure liquids, and energy is released when these interactions are formed. \vspace{10pt}
Write IUPAC names of the following compounds and classify them into primary, secondary and tertiary amines.
(i) (CH3 )2CHNH2 (ii) CH3 (CH2 )2NH2 (iii) CH3NHCH(CH3 )2
(iv) (CH3 )3CNH2 (v) C6H5NHCH3 (vi) (CH3CH2 )2NCH3 (vii) m–BrC6H4NH2
Give one chemical test to distinguish between the following pairs of compounds.
(i) Methylamine and dimethylamine
(ii) Secondary and tertiary amines
(iii) Ethylamine and aniline
(iv) Aniline and benzylamine
(v) Aniline and N-methylaniline
Account for the following:
(i) pKb of aniline is more than that of methylamine.
(ii) Ethylamine is soluble in water whereas aniline is not.
(iii) Methylamine in water reacts with ferric chloride to precipitate hydrated ferric oxide.
(iv) Although amino group is o– and p– directing in aromatic electrophilic substitution reactions, aniline on nitration gives a substantial amount of m-nitroaniline.
(v) Aniline does not undergo Friedel-Crafts reaction.
(vi) Diazonium salts of aromatic amines are more stable than those of aliphatic amines. (vii) Gabriel phthalimide synthesis is preferred for synthesising primary amines.