a) Distinguish the following pairs of compounds using a common reagent.

i) Ethane and Ethene

ii) Ferric sulphate and Ferrous sulphate
iii) Sodium carbonate and Sodium sulphite
iv) MnO2 and CuO
v) Na2SO4 and NaCl
vi) ZnCO3 and CuCO3

b) Identify A,B,C,D and E based on the following descriptions.

i) When a compound X is heated with Conc. HCl gives a gas ‘A’ which turns starch iodide
paper to blue black.
ii) A substance ‘P’ on heating gives a colourless gas ‘B’ which turns alkaline Pyrogallol to
dark brown.
iii) ‘Q’ is a compound which when reacts with a dil acid gives a gas ‘C’ has rotten egg smell.
iv) A compound contains an anion ‘D’ when treated with dil. acid gives a gas which turns
lime water milky and has no effect on acidified Potassium dichromate.
v) A compound containing cation ‘E’ turns Nessler’s reagent dark brown.

c) Name the cations present in the following compounds if the following observations are
seen when they are treated with Ammonium
hydroxide.
i) A pale blue precipitate which dissolves in excess Ammonium hydroxide.
ii) A white ppt. which is insoluble in excess Ammonium hydroxide.
iii) A gelatinous white precipitate dissolves in excess Ammonium hydroxide.
Changes in surface tension cause alcohol–water droplet on oil to burst into
thousands of tiny dropletsThe blue drop almost looks alive as it produces
thousands of tiny liquid beads skittering away while it slowly shrinks and then
disappears. But what causes the droplet’s unexpected movement are changes in
surface tension brought about by evaporation – a phenomenon dubbed Marangoni
bursting by the French scientists who have observed the effect for the first time in
immiscible liquids.The curious movement of alcohol–water mixtures on solid
surfaces was first described by Lord Kelvin’s brother James Thomson in 1855. The
‘tears’ or ‘legs’ seen in wine with a high alcohol content are an example of the
Marangoni effect. The alcohol in the wine evaporates faster than the water, causing
an imbalance in the mixture’s surface tension and the flow of droplets from liquid on
the sides of the glass.Researchers led by Etienne Reyssat from the ESPCI ParisTech
have now spotted the Marangoni effect in a drop of water–isopropyl alcohol mixture
dyed blue and placed on a layer of sunflower oil. As the alcohol evaporates at the
droplet’s shallow edge, increased surface tension draws liquid from the puddle’s
centre, which is ejected as tiny droplets. By adjusting the amount of alcohol in the
mixture, the scientists can customise the size of the expelled droplets from a few
micrometres to a fraction of a millimetre.Understanding the phenomenon will give
researchers insights into the fate of droplets during processes like spray coating or
inkjet printing, Reyssat’s team hopes.