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    Chemistry Practical 12th

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    littlelearner3423
    The document outlines the experiments and projects to be completed for a 12th grade chemistry course. It includes 4 required experiments: 1) determining the strength and molarity of KMnO4 using Mohr's salt or oxalic acid solutions, 2) qualitative cation and anion analysis of a salt, identifying NH4+, and the anions CO32-, S2-, SO32-, NO2-, SO42-, Cl-, Br-, I-, PO43-, CH3COO-, or NO3-, 3) tests to identify functional groups in organic compounds such as unsaturation, alcohols, phenols, aldehydes, ketones, carboxylic acids, and primary amines. It also lists

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    Chemistry Practical 12th

    Uploaded by

    littlelearner3423
    34 views2 pages
    The document outlines the experiments and projects to be completed for a 12th grade chemistry course. It includes 4 required experiments: 1) determining the strength and molarity of KMnO4 using Mohr's salt or oxalic acid solutions, 2) qualitative cation and anion analysis of a salt, identifying NH4+, and the anions CO32-, S2-, SO32-, NO2-, SO42-, Cl-, Br-, I-, PO43-, CH3COO-, or NO3-, 3) tests to identify functional groups in organic compounds such as unsaturation, alcohols, phenols, aldehydes, ketones, carboxylic acids, and primary amines. It also lists

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    The document outlines the experiments and projects to be completed for a 12th grade chemistry course. It includes 4 required experiments: 1) determining the strength and molarity of KMnO4 using Mohr's salt or oxalic acid solutions, 2) qualitative cation and anion analysis of a salt, identifying NH4+, and the anions CO32-, S2-, SO32-, NO2-, SO42-, Cl-, Br-, I-, PO43-, CH3COO-, or NO3-, 3) tests to identify functional groups in organic compounds such as unsaturation, alcohols, phenols, aldehydes, ketones, carboxylic acids, and primary amines. It also lists

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    34 views2 pages

    Chemistry Practical 12th

    Uploaded by

    littlelearner3423
    The document outlines the experiments and projects to be completed for a 12th grade chemistry course. It includes 4 required experiments: 1) determining the strength and molarity of KMnO4 using Mohr's salt or oxalic acid solutions, 2) qualitative cation and anion analysis of a salt, identifying NH4+, and the anions CO32-, S2-, SO32-, NO2-, SO42-, Cl-, Br-, I-, PO43-, CH3COO-, or NO3-, 3) tests to identify functional groups in organic compounds such as unsaturation, alcohols, phenols, aldehydes, ketones, carboxylic acids, and primary amines. It also lists

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    of 2

    Chemistry (Code No.

    043)
    XII (23-24)
    EXPERIMENTS
    (1).Determination of strength & molarity of the given solution of KMnO4 with the help of
    standard M/10 Mohr salt solution (Ferrous Ammonium Sulphate)

    (2) Determination of strength & molarity of the given solution of KMnO4 with the help of
    standard M/10 Oxalic acid,

    (3).Qualitative analysis
    Determination of one cation and one anion in a given salt.
    Cation : NH4+
    Anions: (CO3)2-,S2-, (SO3)2-,(NO2)-, (SO4)2-, Cℓ-, Br-, I-, PO3-4, CH3COO-,NO3-

    (4).Tests for the functional groups present in organic compounds:


    Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (Primary) groups.

    Projects
    1. Study of the 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, effect of temperature, etc.

    4. Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi


    (cardamom).
    Activities
    1.)Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and
    pepper.

    2.) Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato
    juice, carrot juice, etc.

    3) Study of the effect of Potassium Bisulphate as food preservative under various conditions
    (temperature, concentration, time, etc.

    4) Study of digestion of starch by salivary amylase and effect of pH and temperature on it.

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