The comparatively high b.pt. of HF is due to

• high reactivity of fluorine

• small size of hydrogen atom

• formation of hydrogen bonds and consequent association

• high IE of fluorine

Phenols are more acidic than alcohols because

• phenoxide ion is stabilised by resonance

• phenols are more soluble in polar solvents

• phenoxides ions do not exhibit resonance

• alcohols do not lose H atoms at all

  is the anhydride of 

• 1, 2-butane diol

• 2, 2-butane diol

• 2, 3-butane diol

• 1, 1-butane diol

1-chlorobutane on reaction with alcholic potash gives

• but-1-ene

• butan-1-ol

• but-2-ene

• butan-2-ol

Formalin is the commercial name of

• formic acid

• fluoroform

• 40% aqueous solution of methanal

• para formaldehyde

Nylon-66 is not

• condensation polymer

• polyamide

• both (a) and (b)

• None of the above

Lemon gives sour taste because of

• citric acid

• tartaric acid

• oxalic acid

• acetic acid

${\mathrm{CH}}_3-\mathrm{CH}\left({\mathrm{OC}}_2{\mathrm{H}}_5\right)-{\mathrm{CH}}_2-{\mathrm{CH}}_2-{\mathrm{CH}}_3$ the IUPAC name is 

• 2-ethoxy pentane

• 4-ethoxy pentane

• pentyl-ethyl ether

• 2-pentoxy ethane

39.

The aldol condensation of CH₃ -CHO results is the formation of

• 

• 

• ${\mathrm{CH}}_3-{\mathrm{CH}}_2\mathrm{OH} + {\mathrm{CH}}_3\mathrm{OH}$

• 

Williamson's synthesis involves

• S_N1 mechanism

• nucleophilic addition

• S_N2 mechanism

• S_E mechanism