IIT JEE Sample Question Paper

Description: The definition of Cv is the amount of energy required to heat one mole of a gas by one degree. Therefore, to heat two moles of methane by one degree will require 2*6.5 = 13 calories. Q. 4 Which of the following is a possible explanation for the fact that Cp is always greater than Cv? A. Some of the energy is used to expand the container in order to maintain constant pressure. B. A rigid container does not conduct heat as well as one that can change shape. C. There are generally more moles of gas when the pressure is kept constant than when the volume is kept constant. D. There are generally fewer moles of gas when the pressure is kept constant than when the volume is kep constant. Answer: A Discription: Because Cp is always greater than Cv we know that it takes more energy to increase a given amount of gas when the pressure is held constant. It is reasonable that the extra energy is used to increase the volume of the container. Q. 5 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 same amount of energy X, if the volume is held constant? A. B. C. D. 30 50 75 100

Answer: D Discussion: You can use the two equations: Passage 2 When food is cooked, only some of the nutrients are preserved. Food scientists performed two 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 1 In this experiment, potatoes were peeled and then fried. The following table shows the stability of ascorbic acid and dehydroascorbic acid after frying. The concentrations of AA and DAA are given in milligrams per 100 grams of dry potato. Total Content of vitamin C (mg/100g) 52.0 50.3

Sample Raw, peeled potatoes before frying Fried potatoes 140o for 10 min

DAA AA (mg/100g) (mg/100g) 7.4 29.7 44.6 20.6

140o for 20 min 140o for 30 min 180o for 5 min

33.7 42.7 42.8

7.3 0 0

41.0 42.7 42.8

Experiment 2 In this experiment, potatoes were peeled and then boiled in water with varying concentrations of NaCl. The following table shows the stability of ascorbic acid (AA)and dehydroascorbic acid (DAA) after boiling. DAA (mg/100g) 7.4 9.0 9.1 7.1 5.8 AA (mg/100g) 43.1 17.1 13.1 11.2 8.9 Total Content of vitamin C (mg/100g) 50.5 26.1 22.2 18.3 14.7

Sample Raw peeled potatoes Coocked in water Coocked in 1% NaCl Coocked in 5% NaCl Coocked in 10% NaCl

Q. 6 Which of the following statements accurately reflects the experimental results? A. B. C. D. There is more There is more There is more There is more or lower. DAA in fried potatoes than in raw, uncooked potatoes. AA in fried potatoes than in raw, uncooked potatoes. total vitamin C content in fried than in raw, uncooked potatoes. AA in fried potatoes compared with uncooked potatoes, but only if they are fried at 140oC

Answer: A Description: The concentration of DAA in uncooked potatoes is 7.4 mg/100 grams of dry matter. In the four examples of frying, the DAA concentrations ranged from 29.7 to 42.8, clearly indicating an increase.