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Class 10 Chemistry Chapter 24 Carboxylic Acids Test 7 PDF | Punjab Board 2027
Grade 10 Chemistry Chapter 24 Carboxylic Acids Test 7
Prepare for the Class 10 Chemistry Chapter 24: Carboxylic Acids Class Test 7 with the Punjab Board 2027 Model Papers. This test is part of our comprehensive Class 10 Chemistry Chapter Wise Test Series, based on the new syllabus issued by PECTAA Punjab. Students can use this chapter test to revise important concepts, practice textbook exercises, and prepare for board examinations. The series also includes a Full Unit Test with the complete exercise to support effective exam preparation. Use these Class 10 Chemistry test papers to strengthen your understanding of Carboxylic Acids and improve your preparation for the Punjab Board examinations in 2027.
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Full Chapter Test
Test No. 7
CHAPTER # 24
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Note:
Four possible answers A, B, C and D to each question are given. The choice which you think is correct, fill that circle in front of that question with Marker or Pen ink. Cutting or filling two or more circles will result in zero mark in that question.
1.
During oxidation of ethanol with KMnO4, the purple colour changes to:
(a) Green(b) Brown(c) Off white(d) Colourless
2.
Acid present in vinegar prepared by fermentation of alcohol.
(a) Ethanoic acid(b) Sulphuric acid
(c) Citric acid(d) Hydrochloric acid
3.
Which gas is evolve when ethanoic acid react with sodium carbonate is:
(a) H2(b) O2(c) CO2(d) H2O
4.
Ethyl acetate used in:
(a) Antiseptic(b) Nail Polish remover
(c) Fuel(d) Fertilization
5.
Which acid is used for the manufacture of soaps and detergents.
(a) Butanoic acid(b) Amyl acetate(c) Oleic acid(d) All
6.
Methyl butyrate gives flavour of:
(a) Apple(b) Orange(c) Pineapple(d) Banana
7.
Identify the ester functional group:
(a) -COOR
(b) -COOH
(c)
(d) -CH2-OH
8.
Which compound is used as a synthetic fiber?
(a) Methyl acetate(b) Polyester(c) Resin(d) n-Amyl acetate
9.
Which organic acid is used as a component of food?
(a) Formic acid(b) Oxalic acid(c) Propanoic acid(d) Acetic acid
10.
Which of the following acids is present in apples?
(a) Citric acid(b) Tartaric acid(c) Acetic acid(d) Malic acid
11.
Which polymer is made by reacting a diol and a dicarboxylic acid?
(a) Polyethene(b) Polyester(c) Polystyrene(d) Polyamide
12.
During the oxidation of ethanol by acidified KMnO4, which element is reduced?
(a) K(b) O(c) Mn(d) H
Here is Subjective Part of Paper.
Marks: 48
CHEMISTRY (SUBJECTIVE TYPE)
Time: 1:45 minute
Part - I
2.Write short answers to any Five (5) questions:[5x2=10]
- (i)How is ethanoic acid prepared by oxidation of ethanol?
- (ii)Why is oxygen supplied continuously in vinegar preparation?
- (iii)Why is liquid stirred continuously during fermentation?
- (iv)How carboxylic acid react with magnesium?
- (v)Write a chemical reaction of carboxylic acid with carbonates.
- (vi)Write the industrial use of ethyl acetate.
- (vii)Write the application of organic acid in food industry.
- (viii)Write the uses of acetic acid and oleic acid.
3.Write short answers to any Five (5) questions:[5x2=10]
- (i)What are food preservatives? Give example.
- (ii)What is Plexiglass?
- (iii)Explain the difference between a fermentation reaction and a chemical reaction.
- (iv)Is ethanoic acid a weak acid?
- (v)Explain the function of a preservative.
- (vi)Give examples of some citrus fruits.
- (vii)What is an esterification reaction?
- (viii)Name an oxidizing agent used to oxidize alcohols.
4.Write short answers to any Five (5) questions:[5x2=10]
- (i)Why sufficient oxygen is provided during fermentation to prepare acetic acid from ethanol?
- (ii)What is the role of carboxylic acids in the preparation of beverages?
- (iii)Give a practical example in which an acid or an ester is used as a flavouring agent.
- (iv)Which carboxylic acids are very often used as flavour enhancers?
- (v)Which property of acetic acid does make it suitable to act as preservative in pickle?
- (vi)How does ethanol react with propanoic acid?
- (vii)How carboxylic acids are used as solvents?
- (viii)How carboxylic acid are used in daily life?
Part - II
NOTE:-Attempt any two questions.[9x2=18]
- 5.(a) Explain fermentation reaction which is used to prepare acetic acid on commercial scale.
- (b) Describe the industrial applications of carboxylic acids and esters.
- 6.(a) What are flavouring agents? Which carboxylic acids are used as flavouring agents?
- (b) Explain the reactions of carboxylic acids with metals and carbonates.
- 7.(a) Describe applications of esters in daily life.
- (b) How carboxylic acid are used in daily life?
Marks: 48CHEMISTRY (SUBJECTIVE TYPE)Answer Key
Q.2 Short answers
(i)Ethanol is oxidized by an oxidizing agent (acidified KMnO4) first to ethanal and then to ethanoic acid:
C2H5OH → CH3CHO → CH3COOH
C2H5OH → CH3CHO → CH3COOH
(ii)The Acetobacter bacteria need oxygen to oxidize ethanol into ethanoic acid. Without oxygen the reaction stops.
(iii)Stirring mixes air with the liquid and spreads the bacteria evenly, so oxidation is faster and uniform.
(iv)It gives a salt and hydrogen gas:
2CH3COOH + Mg → (CH3COO)2Mg + H2↑
2CH3COOH + Mg → (CH3COO)2Mg + H2↑
(v)2CH3COOH + Na2CO3 → 2CH3COONa + H2O + CO2↑
(vi)Ethyl acetate is used as a solvent in nail polish remover, paints, lacquers and glues, and to extract caffeine from coffee and tea.
(vii)Acetic acid (vinegar) preserves pickles; citric, malic and tartaric acids give sour taste and flavour to drinks, sweets and jams.
(viii)Acetic acid: vinegar, solvent, making esters and dyes. Oleic acid: making soaps, detergents and cosmetics.
Q.3 Short answers
(i)Substances added to food to stop spoilage by bacteria, yeast and mould. Example: acetic acid, sodium benzoate.
(ii)Plexiglass is a hard, transparent plastic (polymethyl methacrylate, PMMA) used as a substitute for glass.
(iii)A fermentation reaction is carried out by living microorganisms or enzymes (e.g. yeast changes sugar to ethanol) and is slow. A chemical reaction takes place between chemicals without living organisms and is usually faster.
(iv)Yes. It ionizes only partially in water and gives few H+ ions.
(v)A preservative stops the growth of microorganisms, so food does not spoil and stays fresh longer.
(vi)Orange, lemon, lime, grapefruit and mandarin (kinnow).
(vii)The reaction of a carboxylic acid with an alcohol in the presence of conc. H2SO4 to form an ester and water:
CH3COOH + C2H5OH → CH3COOC2H5 + H2O
CH3COOH + C2H5OH → CH3COOC2H5 + H2O
(viii)Acidified potassium permanganate (KMnO4) or potassium dichromate (K2Cr2O7).
Marks: 48CHEMISTRY (SUBJECTIVE TYPE)Answer Key
Q.4 Short answers
(i)Acetobacter bacteria need oxygen; enough oxygen makes sure all the ethanol is oxidized to acetic acid.
(ii)Acids such as citric acid and carbonic acid give a sour taste and flavour to beverages and also help to preserve them.
(iii)Ethyl butanoate (an ester) gives pineapple flavour to ice cream and candies; citric acid is used in soft drinks.
(iv)Citric acid, malic acid, tartaric acid and acetic acid.
(v)Its acidic nature (low pH), which stops the growth of bacteria and fungi in the pickle.
(vi)With conc. H2SO4 it forms ethyl propanoate and water:
CH3CH2COOH + C2H5OH → CH3CH2COOC2H5 + H2O
CH3CH2COOH + C2H5OH → CH3CH2COOC2H5 + H2O
(vii)Acetic acid dissolves many organic substances, so it is used as a solvent in paints, inks, lacquers and in making plastics.
(viii)Vinegar, food preservation, flavouring, medicines (aspirin), soaps, fibres and dyes.
Q.5 Part II
(a)Sugary liquid is fermented by yeast to ethanol: C6H12O6 → 2C2H5OH + 2CO2. The ethanol solution is then trickled over wood shavings holding Acetobacter bacteria, with air supplied and the liquid stirred: C2H5OH + O2 → CH3COOH + H2O. In about 24 hours vinegar with nearly 15% ethanoic acid is obtained.
(b)Acetic acid is used to make vinegar, esters, dyes, plastics and synthetic fibres. Palmitic, stearic and oleic acids are used in soaps, detergents and candles. Esters are used as solvents (ethyl acetate), in perfumes, flavours, paints and in polyesters (Terylene) made from a diol and a dicarboxylic acid.
Marks: 48CHEMISTRY (SUBJECTIVE TYPE)Answer Key
Q.6 Part II
(a)Flavouring agents are substances added to food and drinks to give or improve taste and smell. Citric acid, malic acid, tartaric acid and acetic acid are used as flavouring agents (flavour enhancers), and many esters give fruity flavours.
(b)With metals: 2CH3COOH + Mg → (CH3COO)2Mg + H2↑
With carbonates: 2CH3COOH + Na2CO3 → 2CH3COONa + H2O + CO2↑
Hydrogen gas is evolved with metals and carbon dioxide gas (with brisk effervescence) with carbonates.
With carbonates: 2CH3COOH + Na2CO3 → 2CH3COONa + H2O + CO2↑
Hydrogen gas is evolved with metals and carbon dioxide gas (with brisk effervescence) with carbonates.
Q.7 Part II
(a)Esters give pleasant smells and flavours, so they are used in perfumes, soft drinks, ice cream and sweets. Ethyl acetate is a solvent in nail polish remover and for extracting caffeine. Esters are also used in paints, varnishes and to make polyester clothes.
(b)Acetic acid is used as vinegar and as a preservative in pickles. Citric acid and other acids flavour drinks and food. Aspirin and vitamin C (ascorbic acid) are medicines related to carboxylic acids. Fatty acids such as palmitic, stearic and oleic acid are used in making soaps, detergents, candles and cosmetics.
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