Part of PC-10 — Surface Chemistry

Previous Year Pattern Note

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Pattern 1: Physisorption vs. Chemisorption Comparison (Most Frequent)

  • Question style: "Which of the following is TRUE/FALSE about physisorption/chemisorption?"
  • Most tested property: Temperature effect (1 question nearly every other year)
  • Key fact tested: Physisorption decreases with T; chemisorption first increases then decreases
  • Second most tested: Number of layers (physisorption = multilayer; chemisorption = monolayer)
  • Third: Enthalpy values (physisorption 20–40; chemisorption 80–240 kJ/mol)

Pattern 2: Hardy-Schulze Rule for Coagulation (High Frequency)

  • Question style: Given charged colloid + list of electrolytes → which has highest/lowest coagulating power?
  • Strategy: Identify sol charge → identify opposite-charged ion in each electrolyte → rank by valency
  • Common examples: As2S3As_{2}S_{3} (negative) → Al3+Al^{3+} > Ba2+Ba^{2+} > Na+Na^{+}; Fe(OH){3} (positive) → [Fe(CN){6}]^{4-} > SO42SO_{4}^{2-} > ClCl^{-}

Pattern 3: Gold Number and Protective Colloids (Medium Frequency)

  • Question style: Given gold numbers → rank by protective power; or define gold number
  • Key: Lower gold number = BETTER protective colloid = LESS mass needed
  • Memorize: Gelatin (0.005) < Albumin (0.1) < Starch (25)

Pattern 4: Colloidal Properties — Tyndall, Brownian Motion (Medium)

  • Question style: "What phenomenon explains [observation]?" — match phenomenon to observation
  • Tyndall effect = light scattering by colloid
  • Brownian motion = zig-zag movement due to molecular bombardment
  • Electrophoresis = migration in electric field → shows charge
  • Coagulation = neutralization of charge → settling

Pattern 5: Freundlich Isotherm Calculation (Low-Medium)

  • Numerical: Given k and n, find x/m at given P
  • Given two data points (P, x/m), find k and 1/n
  • Key: Always use clean numbers (P = perfect cube or square for 1/n = 1/3 or 1/2)

Pattern 6: Emulsion Type Identification (Low)

  • O/W: milk, vanishing cream, cod liver oil → mixes with water
  • W/O: butter, cold cream → does not mix with water

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