PRACTICAL SYLLABUS (60 Periods)
Micro-chemical methods are available for several experiments. Wherever possible, such techniques should be used.
A. Surface Chemistry
(a) Preparation of one lyophilic and one lyophobic sol.
Lyophilic sol starch, egg albumin and gum.
Lyophobic sols: aluminium hydroxide, ferric hydroxide, and arsenous sulphide.
(b) Dialysis of sol prepared in (a) above.
(c) Study of the role of emulsifying agents in stabilising the emulsions of different oils.
B. Chemical Kinetics
(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:
(i)Reaction of iodide ions with hydrogen peroxide at room temperature using different concentrations of iodide ions.
(ii) Reaction between potassium iodate (KIO₃) and sodium sulphite (Na₂SO₃) using starch solution as an indicator (clock reaction).
C. Thermochemistry
Any one of the following experiments:
(i)Enthalpy of dissolution of copper sulphate or potassium nitrate.
(ii) Enthalpy of neutralisation of strong acid (HCl) and strong base (NaOH).
(iii) Determination of enthalpy change during interaction (hydrogen bond formation) between acetone and chloroform.
D. Electrochemistry
Variation of cell potential in Zn/Zn²⁺ and Cu/Cu²⁺ with change in concentration of electrolytes (CuSO₄ or ZnSO₄) at room temperature.
E. Chromatography
(i)Separation of pigments from extracts of leaves and flowers by paper chromatography and determination of R values.
(ii) Separation of pigments present in an inorganic mixture containing two cations only (constituents having a wide difference in R, values to be provided).
F. Preparation of Inorganic Compounds
(i)Preparation of double salt of ferrous ammonium or potash alum.
(ii) Preparation of potassium ferric oxalate.
G. Preparation of Organic Compounds
Preparation of any two of the following compounds:
(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
Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (primary) groups.
I. Characteristic tests for carbohydrates, fats and proteins in pure samples and their detection in given food stuffs.
J. Determination of concentration/molarity of KMnO solution by titrating it against a standard solution of
(i)Oxalic acid
(ii) Ferrous ammonium sulphate.
(Students will be required to prepare standard solutions by themselves).
K. Qualitative Analysis
Determination of one cation and one anion in a given salt.
Cations: Pb²⁺", Cu²⁺", As²⁺", Al, Fe, Mn, Zn, Cu, Ni²⁺", Ca, Sr, Ba, Mg²⁺", NH₄⁺"
Anions: (CO), S², (SO₂), (SO), (NO₂), Cl, Br, Г, РО₂, (С,О), СH, COO, (NO)
(Note: Insoluble salts are excluded.)
PROJECTS
Scientific investigations involving laboratory testing and collecting information from the other sources.
A Few Suggested Projects
1. Study of presence of oxalate ions in guava fruit at different stages of ripening.
2. Study of quantity of casein present in different samples of milk.
3. Preparation of soybean milk and its comparison with the natural milk with respect to curd formation and effect of temperature.
4. Study of the effect of potassium bisulphite as a food preservative under various conditions (temperature, concentration, time, etc.)
5. Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
6. Comparative study of the rate of fermentation of the following materials: wheat flour, gramme flour, potato juice, carrot juice, etc.
7. Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom), etc.
8. Study of common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and pepper.
Note: Any other investigatory project, which involves about 10 periods of work, can be chosen with the approval of the teacher.
