Question Bank No: 1

1. Alkali metals do not exist in free state in nature because these are

 a)very reactive
 b)very volatile
 c)metallic in nature
 d)highly electronegative elements

2. The reason for floating of ore particles during concentration by froth floatation process is that

 a)they are light
 b)they are insoluble
 c)they are charged
 d)they are hydrophobic

3. Which of the following metals is never found in free state?

 a)Copper
 b)Gold
 c)Silver
 d)Sodium

4. An important constituent of amalgam is

 a)Ag
 b)Mg
 c)Hg
 d)Al

5. Which of the following barium salts is soluble in water?

 a)Barium sulphate
 b)Barium carbonate
 c)barium nitrate
 d)Barium phosphate

6. Which of the following carbonate decomposes on heating?

 a)MgCO3
 b)Na2CO3
 c)K2CO3
 d)All of the above

7. Duralumin is an alloy of aluminium with

 a)Mn
 b)Mg and Ni
 c)Mg,Mn and Cu
 d)Mg,Ni and Mn

8. Mixture of MgCl2and MgO is called

 a)Portland cement
 b)Sorel's cement
 c)Double salt
 d)None of these

9. The approximate percentage of gypsum in Portland cement is

 a)10 - 15%
 b)20 - 30%
 c)30 - 40%
 d)2-3%

10. In the preparation of sodium carbonate(Na2CO3)which of the following is used as raw material?

 a)Slaked lime
 b)Lime Stone
 c)Quick lime
 d)Sodium hydroxide

11. The principle ore of aluminium is

 a)bauxite
 b)corrundum
 c)cryolite
 d)feldspar

12. Froth floatation process is used for the concentration of

 a)Oxide ores
 b)Sulphide ores
 c)Chloride ores
 d)Amalgams

13. A fire due to burning of lithium, sodium and potassium can be extinguished by

 a)H2O
 b)N2
 c)CO2
 d)Asbestos Blanket

14. One of the constituents of the german silver is

 a)Ag
 b)Cu
 c)Mg
 d)Al

15. Rocky impurities present in a mineral are called

 a)flux
 b)gangue
 c)matte
 d)slag

16. An important mineral for magnesium is

 a)Malachite
 b)cassiterite
 c)carnallite
 d)galena

17. One of the most important uses of quick-lime is

 a)As a pirgative
 b)Drying gases and alcohols
 c)in bleaching silk
 d)dyeing cotton

18. Sulphide ores are generally concentrated by

 a)Roasting
 b)Froath floatation
 c)Reduction by carbon
 d)Tempering