The Assam board class 12 chemistry syllabus has been developed with the sole purpose of providing learners a sufficient conceptual background of chemistry. The syllabus has also been designed to help students be more competent in meeting the challenges of academic courses mostly after the +2 stage. Some of the top aspects or objectives of the syllabus include;
- To generate a clear understanding of basic facts and concepts in chemistry.
- Keep students excited about learning chemistry.
- Introduce students to emerging new areas of chemistry.
- Help students get familiar with the new nomenclature, formulations and symbols.
- Allow students to get acquainted with different applications of chemistry in daily life.
More significantly, the updated syllabus is created by Assam higher secondary education council in a way that the syllabus is not heavy for the learners. Students are expected to easily understand all the fundamental concepts as well as find its applications in real-world scenarios. As for the contents of the syllabus, it comes along with important details like the description of the overall course structure, the name of each unit, chapters and the sub-topics, practical details, question pattern as well as marks distribution of each unit.
Students can click the link given below to access the syllabus PDF.
Unitwise Marking Scheme of Chemistry syllabus
|6||General principles and processes of Isolation of Elements||3||8|
|8||d- and f-Block Elements||5||14|
|10||Haloalkanes and Haloarenes||4||12|
|11||Alcohols, Phenols and Ethers||4||12|
|12||Aldehydes, Ketones and Carboxylic acids||6||12|
|13||Organic Compounds containing Nitrogen||4||10|
|16||Chemistry in Everyday life||3||8|
Syllabus for Chemistry Practical
Total Marks- 30 Total Periods 60
Microchemical methods are available for several of the practical experiments. Wherever possible such techniques should be used.
1. Surface Chemistry
(a) Preparation of one lyophilic and one lyophobic sol.
Lyophilic sol : starch, egg albumin and gum.
Lyophobic sol : aluminium hydroxide, ferric hydroxide, arsenious sulphide.
(b) Dialysis of sol prepared in (a) above.
(c) Study of the role of emulsifying agent in stabilizing the emulsions of different oils.
2. Chemical Kinetics
(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 temperaturc using different concentration of iodide ions.
(ii) Reaction between potassium iodate (KIO3) and sodium sulphite (Na2SO3) using starch solution as indicator
Any one of the following experiments :
(a) Enthalpy of dissolution of copper sulphate or potassium nitrate.
(b) Enthalpy of neutralization of strong acid (HCl) and strong base (NaOH).
(c) Determination of enthalpy change during interaction (Hydrogen bond formation) between acetone and chloroform.
Variation of cell potential in Zn/Zn2+//Cu2+/Cu with change in concentration of electrolytes (CuSO4 or
ZnSO4) at room temperature.
(a) Separation of pigments from extracts of leaves and flowers by paper chromatography and determination of Rf values.
(b) Separation of constituents present in an inorganic mixture containing two cations only (constituents
having wide difference in Rf values to be provided)
6. Preparation of Inorganic Compounds
(a) Preparation of double salt, ferrous ammonium sulphate or potash alum.
(b) Preparation of potassium ferric oxalate.
7. Preparation of Organic Compounds
Preparation of any one of the following compounds :
(b) Di-benzal acetone
(d) Aniline yellow or 2-Napththol aniline dye.
8. Test for the Functional Groups Present in Organic Compounds
Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (primary) groups.
9. Study of Carbohydrates, Fats and Proteins in pure form and detection of their presence in
given Food Stuffs
10. Determination of Concentration/Molarity of KMnO4 Solution by Titrating it against a Standard
(a) Oxalic acid
(b) Ferrous ammonium sulphate
(Students will be required to prepare standard solutions by weighing themselves).
11. Qualitative Analysis
Determination of one anion and one cation in a given salt.
Cations– Pb2+, Cu2+, As3+, Al3+, Fe3+, Mn2+, Ni2+, Zn2+, Co2+, Ca2+, Sr2+, Ba2+, Mg2+, NH+4
Anions– CO32- , S2-, SO32- , SO42- , NO2–, NO3– , Cl–, Br–, I–, PO43- , C2O42-CH3COO–
(Note: Insoluble salts excluded)
- Scientific investigation involving laboratory testing and collecting information from other sources.
- 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, ete.
- Study of the effect of potassium bisulphate as food preservative under various conditions (temperature,
- concentration, time ete.)
- 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 ete.
- Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaicbi (cardamom).
- Study of common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and pepper.
Students who are familiar with the syllabus are usually the ones who stay ahead in the class. Knowing the syllabus basically helps in devising an efficient preparation strategy.
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