Académique Documents
Professionnel Documents
Culture Documents
iii1 p-,itroacetanilide
i-1 %niline yello5 or = - ,aphthol aniline dye2
-1 lodoform2
H# Tests for the fun)tional 7roups present in or7ani) )ompoun%s: &Perio%s 2'
Unsaturation& alcoholic& phenolic& aldehydic& !eton& car'o(ylic and amino 0Primary1 +roups2
I# Chara)teristi) tests of )arbohy%rates5 fats an% proteins in pure samples an% their %ete)tion in
7i:en foo% stuffs# &Perio%s *'
># 8etermination of )on)entration? molarity of ,$nO* solution by titratin7 it a7ainst
a stan%ar% solution of: &Perio%s -'
i1 *(alic acid&
ii1 :errous ammonium sulphate
0Students 5ill 'e re4uired to prepare standard solutions 'y 5ei+hin+ themsel-es12
,# @ualitati:e analysis &Perio%s 1*'
@etermination of one cation and one anion in a +i-en salt2
0,ote/ Insolu'le salts e(cluded1
P;O>(CT
Scientific in-esti+ations in-ol-in+ la'oratory testin+ and collectin+ information from other sources2
4 feA su77este% ProBe)ts#
Study of the presence of o(alate ions in +ua-a fruit at different sta+es of ripenin+2
I Study of 4uantity of casein present in different samples of mil!2
I Preparation of soy'ean mil! and its comparison 5ith the natural mil! 5ith respect to curd
formation& effect of temperature& etc2
I Study of the effect of potassium 'isulphate as food preser-ati-e under -arious conditions
0temperature& concentration& time etc21
I Study of di+estion of starch 'y sali-ary amylase and effect of p$ and temperature on it2
BC>
I Comparati-e study of the rate of fermentation of follo5in+ materials/ 5heat flour& +ram
flour& potato Duice& carrot Duice etc2
I E(traction of essential oils present in Saunf 0aniseed1& %D5ain 0carum1& Illaichi 0cardamom12
I Study of common food adulterants in fat& oil& 'utter& su+ar& turmeric po5er& chilli po5der
and pepper2
"ote: 4ny in:esti7atory proBe)t5 Ahi)h in:ol:es about 10 perio%s of Aor5 )an be )hosen Aith the
appro:al of the tea)her#
Recommended Textbooks.
B2 Chemistry Part -I& Pu'lished 'y ,CE73&=CC>
=2 Chemistry Part -II& Pu'lished 'y ,CE73& =CC>