1) Which of the following is an example of a qualitative analysis? a) iodine test b) gravimetric analysis c) titration  d) combustion analysis 2) If William wants to start his research on analytical chemistry, which of the following step should he consider first? a) collecting samples b) measuring samples c) learn the overall problem d) dissolving samples 3) The following are non-oxidizing acids except EXCEPT: a) HCl b) Hot H2SO4 c) dil. H2SO4 d) dil. HClO4 4) water: for samples containing soluble salts, Acids: _____________________. a) For organic samples that do not dissolve in water. b) For samples that failed to dissolve in an aqueous or organic solvent. c) Use for stubborn samples d) Used for samples that will not be dissolved in water 5) Which branch of chemistry involves analyzing chemical substances? a) physical chemistry b) analytical chemistry c) inorganic chemistry d) biological chemistry 6) The following are the samples of separation EXCEPT: a) extraction b) chromatography c) masking d) volatilization 7) In collecting samples, it should be__________. a) heterogenous b) liquid c) solid d) homogeneous 8) Ana observed that the reaction resulted in a change in color. This is an example of ______ analysis. a) qualitative b) predictive c) quantitative d) descriptive 9) What may be necessary if the chemist is not familiar with the general composition of the sample? a) experiment b) standard methods c) qualitative study d) quantitative study 10) What will the standard methods recommended by various organizations of chemists not interfere with? a) experiments b) the analysis of sample c) the general composition of the sample d) the analysis of other substance in the sample 11) Extraction is an example of treating the samples and measuring the analysis. a) true b) false 12) The gross sample is obtained by learning the overall problem. a) true b) false 13) Increasing the number of REPLICATE determinations is one of the ways to improve confidence in the final results. a) true b) false 14) Analytical Chemistry is used to determine the economic value, health hazard, and quality of food a) true b) false 15) The most common way to measure a sample is to heat it up. a) true b) false

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