Chapter 10: Acids, Bases and Salts Quiz — Chemistry (GRADE 9, FBISE) | 10 MCQs

Sample Questions

See what you’ll practice in this quiz.

According to Arrhenius, an acid is a substance that produces:
According to Arrhenius, a base produces which ion in water?
According to Bronsted–Lowry theory, an acid is a:

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What You’ll Practice

Chapter 10: Acids, Bases and Salts Concepts of acids and bases, Arrhenius concepts of acids and bases, Bronsted lowery concepts of acids and bases, strength of acids and bases; strong and weak acids, strong and weak bases, alkalis, characteristic properties of acids, characteristics properties of bases, oxides and hydroxides.
Chapter 11: Environmental Chemistry-Air Composition of atmosphere, air pollutants, sulphur oxides, carbon dioxide, carbon monoxide, methane, ground level ozone, sources of air pollution; natural sources, human activities global warming, acid rain and it's effects, catalytic converters, strategies to reduce environmental problems; climate change migration, afforestation and reforestation, sustainable land use, move to a low- carbon economy, international cooperation and politics, strategies to solve acid rain; acid rain mitigation, catalytic converters in vehicles, photosynthesis, personal protective measures against pollution; masks and respiratory protection, air quality indices, carbon monoxide detector, risk factors; long term exposure to pollutants, smoking, indoor pollution, allergens, climate change.
Chapter 12: Environmental Chemistry-water Properties of water, water as solvent, quality of water from natural resources, disadvantages of natural substances found in water; dissolved oxygen, metal compounds,plastics,wastewater, harmful microbes, nitrates from fertilizers,phosphates from fertilizers and detergents, benefits of natural substances found in water, treatment of domestic water,raw water treatment; sedimentation, coagulation, filtration,chlorination, distilled water,tap water, water pollution,house hold wastes, water born diseases; dysentery, jaundice, hepatitis, typhoid, ways to deal with the negative effects of water pollution, water scarcity in Pakistan; population growth, climate change,ineduquate water supply, fertilizers.
Chapter 13: Organic Chemistry Organic compounds, homologous series, structural formula, molecular formula, condensed formula, saturated hydrocarbons; alkanes, unsaturated hydrocarbons; alkenes, alkynes, Catenation, isomerism, classification of organic compounds, open chain compounds; straight chain,branched chain compounds, closed chain, compounds; Homocyclic and heterocyclic compounds, functional groups of alkenes, alkynes, alcohol; phenols,carboxylic acids, haloalkanes, esters, aldehyde and ketones, ethers,amines, amines.
Chapter 14: Hydrocarbons Alkanes, general methods of preparation of alkanes; By the dehydrogenation of alkenes and alkynes, by the reduction of alkyl halides,by the cracking of lager hydrocarbons, properties of alkanes; halogenation, combustion; complete and incomplete combustion.
Chapter 15: Biochemistry Nutrition and healthy eating, importance of healthy diet or nutrition, balanced diet, biochemistry, carbohydrates - a source of energy,calorie, classification of carbohydrates, simple and complex, proteins, enzymes, Amino acids,lipids, nucleic acids,DNA,RNA,basic components of food; carbohydrates, proteins,lipids, nucleic acids their sources, function properties, deficiency, required daily intake for young adults, malnutrition, marasmus.
Chapter 16: Empirical Data Collection and Analysis Standard Units, SI Units, SI Prefixes, Fundamental SI Units, Derived Units, Conversion and Importance of Units, Appropriateness of Units, Precision of Measurement, Compatibility of Units, Time-Sensitive Reactions, International Standards, Scientific Notation, Rules of Scientific Notation, Converting Ordinary Form to Standard Form, Converting Standard Form to Ordinary Form, Tools and Techniques for Accuracy and Precision, Accuracy, Precision, Common Sources of Measurement Errors, Techniques for Accurate Laboratory Measurement, Measuring Volume, Meniscus Reading, Measuring Mass, Measuring Temperature, Measuring Time, Laboratory Measuring Instruments, Beaker, Measuring Cylinder, Volumetric Pipette, Burette, Gas Syringe, Laboratory Thermometer, Beam Balance, Electronic Balance, Analytical Balance, Stopwatch, Advantages of Experimental Method, Disadvantages of Experimental Method
Chapter 18: Qualitative Analysis Qualitative Analysis, Introduction to Qualitative Analysis, Detection of Gases, Detection of Ammonia, Detection of Carbon Dioxide (CO₂), Detection of Chlorine Gas, Detection of Hydrogen Gas Using Lighted Splint (Pop Test), Detection of Oxygen Using Glowing Splint, Detection of Sulphur Dioxide, Detection of Metal Cations, Flame Test, Principle of Flame Test, Flame Test Procedure, Identification of Metal Cations by Flame Colour, Common Metal Cations and Their Flame Colours
Chapter 19: Chromatography Chromatography, Introduction to Chromatography, Principle of Chromatography, Stationary Phase, Mobile Phase, Interaction Between Stationary and Mobile Phases, Paper Chromatography, Paper Chromatography Procedure, Preparation of Chromatogram, Solvent or Mobile Phase, Locating Agent, Development of Chromatogram, Reading a Chromatogram, Separation of Mixture Components, Identification of an Unknown Substance, Comparison with Known Substances, Retention Factor (Rf) Value

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GRADE 9 Chemistry Federal Board Chapter 10: Acids, Bases and Salts

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Chapter 10: Acids, Bases and Salts

Chapter 1: Nature of Chemistry in Science

Chapter 2: Matter

Chapter 3: Atomic Structure

Chapter 4: Periodic Table and Periodicity of Properties

Chapter 5: Chemical Bonding

Chapter 6: Stoichiometery

Chapter 7: Electrochemistry

Chapter 8: Energetics

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