Chemistry (basic reactions) MCQs for Rajasthan SI
Practice 20 free chemistry (basic reactions) multiple choice questions for Rajasthan SI exam. Instant answers, explanations in Hindi and English, and topic-wise targeted practice.
Master Chemistry (basic reactions) under Basic Science for Rajasthan SI with our curated MCQ set. Every question is sourced from real Rajasthan exam patterns and updated regularly. Switch between Hindi and English anytime. Use this daily to strengthen weak areas before the exam.
Rajasthan SI — Basic Science — Chemistry (basic reactions)
20 Questions • Instant results & explanations • Hindi & English
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Question 1 of 20
Consider the following statements regarding synthetic food additives: I. Salts of sorbic acid are utilized to intercept oxygen free radicals. II. Sucralose is an artificial sweetener utilized for stringent calorie control. III. BHT aggressively oxidizes dietary fats to preserve their texture. Which of the statements given above is/are definitively incorrect?
Question 2 of 20
In the process of artificial ripening of fruits using calcium carbide, what is the exact solid chemical byproduct that is formed alongside the release of the active acetylene gas?
Question 3 of 20
Carbon-12 and Carbon-14 are two well-known atomic structures. Which of the following accurately classifies their relationship?
Question 4 of 20
Why is the chemical compound Ethyl mercaptan artificially added to Liquefied Petroleum Gas (LPG)?
Question 5 of 20
Which of the following best represents the generic equation for a Single Displacement reaction?
Question 6 of 20
Which hydrocarbon is the predominant constituent of Compressed Natural Gas (CNG), resulting in cleaner combustion and fewer particulate emissions?
Question 7 of 20
Liquefied Petroleum Gas (LPG) is primarily an aliphatic mixture of which of the following gases?
Question 8 of 20
Consider the following statements regarding the chemical nature of cleaning agents: I. Soaps are sodium salts of sulfonic acids or alkyl sulfates. II. Detergents are sodium or potassium salts of carboxylic acids. Which of the statements given above is/are correct?
Question 9 of 20
Match List-I (Group Number) with List-II (Key Chemical Characteristic) and choose the appropriate option: List-I A. Group 1 B. Group 17 List-II 1. Overwhelmingly electronegative, readily accepting electrons to form anions. 2. Highly electropositive, readily shedding valence electrons to form cations.
Question 10 of 20
What is the primary function of the bicarbonate buffering system in the human body?
Question 11 of 20
Which thermodynamic description precisely characterizes an endothermic chemical reaction?
Question 12 of 20
A chemical entity exhibits an outermost electron configuration of 2, 8 and carries a net positive charge of +1. Which of the following best describes this entity?
Question 13 of 20
What is the chemical identity of the insoluble scum formed when soap is used in hard water?
Question 14 of 20
Consider the following statements regarding the physical properties of Isotopes: I. They have identical chemical properties due to the same electron configuration. II. They possess differing physical properties due to their variance in mass. Which of the statements given above is/are definitively correct?
Question 15 of 20
Which specific metallic element provides the crucial sacrificial anodic protection in the industrial process of Galvanization?
Question 16 of 20
Consider the following statements regarding the Octane Rating scale used for internal combustion engine fuels: I. It measures a fuel's resistance to premature ignition in spark-ignition engines. II. It is primarily used to evaluate the quality of diesel fuel. III. Iso-octane is highly resistant to knocking and is assigned an Octane rating of 100. Which of the statements given above is/are correct?
Question 17 of 20
Air and saltwater are considered 'Mixtures' rather than compounds because:
Question 18 of 20
Which of the following mixtures will yield a Basic Buffer solution capable of maintaining a pH above 7?
Question 19 of 20
If a food chemist wishes to prevent the oxidative destruction of dietary fats in a new snack product, which specific category of chemicals should they utilize?
Question 20 of 20