|VI||Isolation of Elements|
|VIII||d-and f-Block Elements||16|
|X||Haloalkanes and Haloarenes|
|XI||Alcohols, Phenols & Ethers|
|XII||Aldhydes, Ketones & Carboxylic Acids||18|
|XIII||Organic Compounds containing Nitrogen|
|XVI||Chemistry in Everyday Life|
|III||Content Based Experiment||6|
|IV||Class record, project work & viva||6|
Types of solutions
Factors affecting adsorption of gases on solids
Homogenous and heterogeneous activity and selectivity
Enzyme catalysis colloidal state distinction between true solutions colloids and suspension
Lyophobic multi-molecular and macromolecular colloids
Properties of colloids
Types of emulsions
Principles and methods of extraction - concentration, oxidation, reduction - electrolytic method and refining
Occurrence and principles of extraction of −
Group 15 Elements −
Trends in physical and chemical properties
Nitrogen preparation properties & uses
Compounds of nitrogen
preparation and properties of ammonia and nitric acid
oxides of nitrogen (Structure only)
Phosphorus - allotropic forms, compounds of phosphorus
Preparation and properties of phosphine, halides PCl3, PCl5 and oxoacids (elementary idea only)
Group 16 Elements −
Group 17 Elements −
Group 18 Elements −
Coordination compounds −
Magnetic properties and shapes
IUPAC nomenclature of mononuclear coordination compounds
VBT and CFT
Structure and stereo isomerism
Importance of coordination compounds (in qualitative inclusion, extraction of metals and biological system)
Nature of c-x bond
Physical and chemical properties
Mechanism of substitution reactions
Nature of C -X bond
substitution reactions (Directive influence of halogen in monosubstituted compounds only.
Uses and environmental effects of −
Classification (aldoses and ketoses)
Monosaccahrides (glucose and fructose)
Oligosaccharides (sucrose, lactose, maltose)
Polysaccharides (starch, cellulose, glycogen) importance
Elementary idea of α - amino acids, peptide bond, polypeptides, proteins
Structure of proteins - primary, secondary, tertiary structure and quaternary (qualitative idea only)
Denaturation of proteins
Elementary idea excluding structure
Nucleic Acids −
Section A. Surface Chemistry
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.
Section 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 ion with hydrogen peroxide at room temperature using different concentration of iodide ions.
ii. Reaction between potassium iodate, (KIO3) and sodium sulphite: (Na2SO3) using starch solution as indicator (clock reaction).
Section C. Thermochemistry
Any one of the following experiments
a) Enthalpy of dissolution of copper sulphate or potassium nitrate.
b) Enthalpy of neutralization of strong acid (HCI) and strong base (NaOH).
c) Determination of enthaply change during interaction (Hydrogen bond formation) between acetone and chloroform.
Section D. Electrochemistry
a) Variation of cell potential in Zn/Zn2+|| Cu2+/Cu with change in concentration of electrolytes (CuSO4 or ZnSO4) at room temperature
Section E. Chromatography
b) Separation of pigments from extracts of leaves and flowers by paper chromatography and determination of Rf values.
c) Separation of constituents present in an inorganic mixture containing two cations only (constituents having large difference in Rf values to be provided).
Section F. Preparation of Inorganic Compounds
a) Preparation of double salt of ferrous ammonium sulphate or potash alum.
b) Preparation of potassium ferric oxalate.
Section G. Preparation of Organic Compounds
Preparation of any one of the following compounds
b) Di -benzal acetone
d) Aniline yellow or 2 - Naphthol aniline dye.3
Section H. Tests for the functional groups present in organic compounds
a) Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (Primary) groups
Section I. Characteristic tests of carbohydrates, fats and proteins in pure samples and their detection in given food stuffs.
Section J. Determination of concentration/ molarity of KMnO4 solution by titrating it against a standard solution of −
b) Oxalic acid
c) Ferrous ammonium sulphate
K. Qualitative analysis
Determination of one cation and one anion in a given salt.
Cation − Pb2+, Cu2+, As3+, Fe3+, Mn2+, Zn2+, Co2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4+
Anions − Co2-3, S2- , SO2-3, SO2-4, NO-2, NO-3, Cl-, Br-, I-, PO3-4, C2O2-4, CH3COO-
Scientific investigations involving laboratory testing and collecting information from other sources.
Students can choose a project from the following topics with their teachers’ approval −
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.
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