PRACTICALS SYLLABUS- Plus 2

A. Surface Chemistry (Periods 6)
(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) Study of the role of emulsifying agents in stabilizing the emulsions of
different oils.
B. Chemical Kinetics (Periods 4)
(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).
C. Thermochemistry (Periods 4)
Any one of the following experiments
i) Enthalpy of dissolution of copper sulphate or potassium nitrate.
ii) Enthalpy of neutralization of strong acid (HC1) and strong base (NaOH)
iii) Determination of enthalpy change during interaction (hydrogen bond formation)
between acetone and chloroform
D. Electrochemistry (Period 2)
Variation of cell potential in Zn/Zn2+||Cu2+/Cu with change in concentration of
electrolytes (CuSO4 or ZnSO4) at room temperature.
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E. Chromatography (Periods 2)
i) Separation of pigments from extracts of leaves and flowers by paper chromatography
and determination of Rf values.
ii) Separation of constituents present in an inorganic mixture containing two cations
only (constituents having large difference in Rf values to be provided).
F. Preparation of Inorganic Compounds (Periods 4)
i) Preparation of double salt of ferrous ammonium sulphate or potash alum.
ii) Preparation of potassium ferric oxalate.
G. Preparation of Organic Compounds (Periods 4)
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.
v) Iodoform
H. Tests for the functional groups present in organic compounds: (Periods 6)
Unsaturation, alcoholic, phenolic, aldehydic, keton, carboxylic and amino (primary) groups.
I. Characteristic tests of carbohydrates, fats and proteins in pure samples and
their detection in given food stuffs. (Periods 4)
J. Determination of concentration/molarity of KMnO4 solution
by titrating it against a standard solution of: (Periods 8)
i) Oxalic acid,
ii) Ferrous ammonium sulphate
(Students will be required to prepare standard solutions by weighing themselves).
K. Qualitative analysis (Periods 14)
􀁺Determination of one cation and one anion in a given salt.
Cations - Pb2+, Cu2+, As3+, Al3+, Fe3+, Mn2+, Zn2+, Co2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+,
NH4
+
Anions - CO3
2-, S2-, SO3
2-, SO4
2-, NO2
–, NO3
–, Cl –, Br–, I–, PO4
3-; C2O4
2-, CH3COO–
(Note: Insoluble salts excluded)