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How to develop better focus while studying..
1) Learn the causes of poor focus and decide which apply to you.
2) Understand what you can do to manage/control these factors.
3) Develop the habit of focusing. Click Here to Learn More..
1) Learn the causes of poor focus and decide which apply to you.
2) Understand what you can do to manage/control these factors.
3) Develop the habit of focusing. Click Here to Learn More..
CBSE SYLLABUS 12th Chemistry Practicals
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UNITS
I II III IV |
CBSE SYLLABUS 12th Chemistry Practicals
Volumetric Analysis Salt Analysis Content Based Experiment Class record, project work and viva |
MARKS
10 08 06 06 Total 30 |
Micro-chemical methods are available for several of the practical experiments. Wherever possible, such techniques should be used.
(ii) Reaction between potassium iodate, (KIO3) and sodium sulphite: (Na2SO3) using starch solution as indicator (clock reaction).
ii) Separation of constituents present in an inorganic mixture containing two cations only (constituents having large difference in Rf values to be provided).
ii) Preparation of potassium ferric oxalate.
i) Acetanilide
ii) Di -benzal acetone
iii) p-Nitroacetanilide
iv) Aniline yellow or 2 - Naphthol aniline dye.
ii) Ferrous ammonium sulphate
(Students will be required to prepare standard solutions by weighing themselves).
Cation - Pb2+, Cu2+, As3+, , Fe3+,Mn2+, Zn2+, Co2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+,NH+4
Anions - Co2- 3, S2-, SO2- 3, SO2-4, NO-2, NO-3, Cl-, Br-, I-, PO3-4, C2O2-4, CH3COO-(Note: Insoluble salts excluded)
- A. Surface Chemistry (Periods 5)
- (a) Preparation of one lyophilic and one lyophobic sol
- Lyophilic sol - starch, egg albumin and gum
- Lyophobic sol - aluminium hydroxide, ferric hydroxide, arsenous sulphide.
- (b) Dialysis of sol-prepared in (a) above.
- (c) Study of the role of emulsifying agents in stabilizing the emulsion of different oils.
- B. Chemical Kinetics (Periods 4)
- (a) Effect of concentration and temperature on the rate of reaction between sodium thiosulphate and hydrochloric acid.
- (b) Study of reaction rates of any one of the following:
(ii) Reaction between potassium iodate, (KIO3) and sodium sulphite: (Na2SO3) using starch solution as indicator (clock reaction).
- C. Thermochemistry (Periods 4)
- i) Enthalpy of dissolution of copper sulphate or potassium nitrate.
- ii) Enthalpy of neutralization of strong acid (HCI) and strong base (NaOH).
- iii) Determination of enthaply change during interaction (Hydrogen bond formation) between acetone and chloroform.
- D. Electrochemistry (Periods 2)
- E. Chromatography (Periods 2)
ii) Separation of constituents present in an inorganic mixture containing two cations only (constituents having large difference in Rf values to be provided).
- F. Preparation of Inorganic Compounds (Periods 4)
ii) Preparation of potassium ferric oxalate.
- G. Preparation of Organic Compounds (Periods 2)
i) Acetanilide
ii) Di -benzal acetone
iii) p-Nitroacetanilide
iv) Aniline yellow or 2 - Naphthol aniline dye.
- H. Tests for the functional groups present in organic compounds: (Periods 6)
- I. Characteristic tests of carbohydrates, fats and proteins in pure samples and their detection in given food stuffs. (Periods 4)
- J. Determination of concentration/ molarity of KMnO4 solution by titrating it against a standard solution of: (Periods 8)
ii) Ferrous ammonium sulphate
(Students will be required to prepare standard solutions by weighing themselves).
- K. Qualitative analysis (Periods 14)
Cation - Pb2+, Cu2+, As3+, , Fe3+,Mn2+, Zn2+, Co2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+,NH+4
Anions - Co2- 3, S2-, SO2- 3, SO2-4, NO-2, NO-3, Cl-, Br-, I-, PO3-4, C2O2-4, CH3COO-(Note: Insoluble salts excluded)
PROJECT
Scientific investigations involving laboratory testing and collecting information from other sources.
A few suggested Projects.
• Study of the presence of oxalate ions in guava fruit at different stages of ripening.
• Study of quantity of casein present in different samples of milk.
• Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
• Study of the effect of potassium bisulphate as food preservative under various conditions (temperature, concentration, time etc.)
• Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
• Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice etc.
• Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
• Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Note: Any investigatory project, which involves about 10 periods of work, can be chosen with the approval of the teacher.
A few suggested Projects.
• Study of the presence of oxalate ions in guava fruit at different stages of ripening.
• Study of quantity of casein present in different samples of milk.
• Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
• Study of the effect of potassium bisulphate as food preservative under various conditions (temperature, concentration, time etc.)
• Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
• Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice etc.
• Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
• Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Note: Any investigatory project, which involves about 10 periods of work, can be chosen with the approval of the teacher.
