CBSE Class 12 Chemistry Practical Syllabus

A. Surface Chemistry

• Preparation of one lyophilic and one lyophobic sol.
  1. Lyophilic sol: starch, egg albumin and gum.
  2. Lyophobic sol: aluminium hydroxide, ferric hydroxide, arsenious sulphide.
• Dialysis of sol prepared in (1) above.
• Study of the role of emulsifying agent in stabilizing the emulsions of different oils.

B. Chemical Kinetics

• Effect of concentration and temperature on the rate of reaction between sodium thiosulphate and hydrochloric acid.
• Study of reaction rates of any one of the following:
  1. Reaction of iodide ion with hydrogen peroxide at room temperature using different concentrations of iodide ions.
  2. Reaction between potassium iodate (KIO₃ ) and sodium sulphite (Na₂SO₃) using starch solution as indicator (clock reaction).

C. Thermochemistry

Any one of the following experiments:

• Enthalpy of dissolution of copper sulphate or potassium nitrate.
• Enthalpy of neutralization of strong acid (HCl) and strong base (NaOH)
• Determination of enthalpy change during interaction (Hydrogen bond formation) between acetone and chloroform.

D. Electrochemistry

• Variation of cell potential in Zn|Zn²⁺||Cu²⁺|Cu with change in concentration of electrolytes (CuSO₄ or ZnSO₄) at room temperature.

E. Chromatography

• Separation of pigments from extracts of leaves and flowers by paper chromatography and determination of Rf values.
• Separation of constituents present in an inorganic mixture containing two cations only (constituents having wide difference in Rf values to be provided).

F. Preparation of Inorganic Compounds

• Preparation of double salt of ferrous ammonium sulphate or potash alum.
• Preparation of potassium ferric oxalate.

G. Preparation of Organic Compounds

Preparation of any one of the following compounds:

• Acetanilide
• Di-benzal acetone
• p-Nitroacetanilide
• Aniline yellow or 2 – Naphthol aniline dye

H. Test for the Functional Groups Present in Organic Compounds

• Unsaturation
• Alcoholic
• Phenolic
• Aldehydic
• Ketonic
• Carboxylic and
• Amino (primary) groups.

I. Characteristic Tests

Tests of Carbohydrates, Fats and Proteins in Pure Samples and Their Detection in Given Food Stuffs.

J. Determination of Concentration/Molarity of KMnO4 Solution by Titrating it against a Standard Solution of –

• Oxalic acid
• Ferrous ammonium sulphate

(Students will be required to prepare standard solutions by weighing themselves)

K. Qualitative Analysis

Determination of one cation and one anion in a given salt.

• Cations:

• Anions:

(Note : Insoluble salts excluded)

Projects

Scientific investigations involving laboratory testing and collecting information from other sources. A few suggested projects

• Study of 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 powder, chilli powder and pepper.