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8 &le'tro'hemistry (Perio#s %)
Variation of cell potential in BnCBn=DEE Cu=DCCu 3ith chan+e in concentration of electrolytes
0CuS*4 or BnS*41 at room temperature2
& Chromato7raphy (Perio#s %)
i1 Separation of pi+ments from e(tracts of lea-es and flo3ers 'y paper chromato+raphy and
determination of 7f -alues2
ii1 Separation of constituents present in an inor+anic mi(ture containin+ t3o cations only 0constituents
ha-in+ lar+e difference in 7f -alues to 'e pro-ided12
? Preparation o+ Inor7ani' Compoun#s (Perio#s ()
i1 Preparation of dou'le salt of ferrous ammonium sulphate or potash alum2
ii1 Preparation of potassium ferric o(alate2
- Preparation o+ Or7ani' Compoun#s (Perio#s %)
Preparation of any one of the follo3in+ compounds
i1 %cetanilide
ii1 @i -'en9al acetone
iii1 p-,itroacetanilide
i-1 %niline yello3 or = - ,aphthol aniline dye2
H Tests +or the +un'tional 7roups present in or7ani' 'ompoun#s: (Perio#s 1)
Unsaturation& alcoholic& phenolic& aldehydic& !etonic& car'o(ylic and amino 0Primary1 +roups2
I Chara'teristi' tests o+ 'ar5ohy#rates4 +ats an# proteins in pure samples an# their #ete'tion in
7i:en +oo# stu++s (Perio#s ()
@ 8etermination o+ 'on'entrationA molarity o+ *!nO( solution 5y titratin7 it a7ainst a stan#ar#
solution o+: (Perio#s ,)
i1 *(alic acid&
ii1 ;errous ammonium sulphate
0Students 3ill 'e re6uired to prepare standard solutions 'y 3ei+hin+ themsel-es12
* Bualitati:e analysis (Perio#s $()
@etermination of one cation and one anion in a +i-en salt2
0,ote/ Insolu'le salts e(cluded1
P;O@&CT
Scientific in-esti+ations in-ol-in+ la'oratory testin+ and collectin+ information from other sources2
3 +eC su77este# ProDe'ts
F Study of the presence of o(alate ions in +ua-a fruit at different sta+es of ripenin+2
F Study of 6uantity of casein present in different samples of mil!2
F Preparation of soy'ean mil! and its comparison 3ith the natural mil! 3ith respect to curd formation&
effect of temperature& etc2
F Study of the effect of potassium 'isulphate as food preser-ati-e under -arious conditions
0temperature& concentration& time etc21
F Study of di+estion of starch 'y sali-ary amylase and effect of p$ and temperature on it2
F Comparati-e study of the rate of fermentation of follo3in+ materials/ 3heat flour& +ram flour& potato
Auice& carrot Auice etc2
F E(traction of essential oils present in Saunf 0aniseed1& %A3ain 0carum1& Illaichi 0cardamom12
F Study of common food adulterants in fat& oil& 'utter& su+ar& turmeric po3er& chilli po3der and pepper2
Note: 3ny in:esti7atory proDe't4 Chi'h in:ol:es a5out $0 perio#s o+ Cork4 'an 5e 'hosen Cith the
appro:al o+ the tea'her
Recommended Textbooks.
G2 Chemistry Part -I& Pu'lished 'y ,CE752
=2 Chemistry Part -II& Pu'lished 'y ,CE752