CBSE Chemistry Practical Class 12

Performing Chemistry Lab Manual Class 12 is very interesting and exciting activity for students. They learn the application of the theory topics by performing the CBSE Chemistry Practicals Class 12. They could see the result with their eyes. Also, students are evaluated based on the CBSE Class 12 Chemistry Practicals. The marks obtained in the practical exam are added with theory to prepare the final score of the student. They can take the help of Chemistry Lab Manual Class 12 pdf to prepare for practical exams.

Students of Class 12 must concentrate on CBSE Chemistry Practical Class 12 as it hold a weightage of 30 marks. CBSE Class 12 Chemistry Practical for each term consist of 15 marks. In each term practical exam, volumetric analysis consists of 4 marks and Salt analysis 4 marks, 02 marks for Content based experiment, 05 each for project, class record and viva. Students must aim to get full marks by performing all the experiments and activities listed in the Chemistry Lab Manual Class 12. Doing so will help in increasing the overall scores of the students in 12th board exam.

CBSE Class 12 Chemistry Experiments

Students should study the laws and theories from the Chemistry Lab Manual Class 12 before performing the experiments. They are suggested to go through the practical notes before the practical exam. Chemistry Practicals CBSE Class 12 experiments are given here so that students can prepare for their examination efficiently. They can find these practicals in Chemistry Lab Manual Class 12 pdf.

Term I Class 12 Chemistry Practical Experiments

(1) Volumetric analysis (4 marks)
Determination of concentration/Molarity of KMnO4 solution by titrating it against a standard solution of:
(i) Oxalic acid
(ii) Ferrous Ammonium Sulphate
(Students will be required to prepare standard solutions by weighing themselves)
(2) Salt analysis (Qualitative analysis) (4 marks)
Determination of one cation and one anion in a given salt.
Cation:- Pb2+, Cu2+, As3+, Al3+, Fe3+, Mn2+ , Zn2+, Cu2+, Co2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4+
Anions:- (CO3)2‒, S2‒, (SO3)2‒, (SO4)2‒, (NO2), (SO4)2‒, Cl, Br, I, PO43‒, (C2O4)2‒, CH3COO, NO3
(Note: Insoluble salts excluded)
(3) Content Based Experiments (2 marks)
A. Chromatography
(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)
B. Characteristic tests of carbohydrates, fats and proteins in pure samples and their detection in given food stuffs

Term II Class 12 Chemistry Practical Experiments

1) Volumetric analysis (4 marks)
Determination of concentration/Molarity of KMnO4 solution by titrating it against a standard solution of:
(i) Oxalic acid
(ii) Ferrous Ammonium Sulphate
2) Salt analysis (Qualitative analysis) (4 marks)
Determination of one cation and one anion in a given salt.
Cation:- Pb2+, Cu2+, As3+, Al3+, Fe3+, Mn2+ , Zn2+, Cu2+, Co2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4+
Anions:- (CO3)2‒, S2‒, (SO3)2‒, (SO4)2‒, (NO2), (SO4)2‒, Cl, Br, I, PO43‒, (C2O4)2‒, CH3COO
3) Content based experiment
A. Preparation of Inorganic Compounds
(i) Preparation of double salt of Ferrous Ammonium Sulphate or Potash Alum.
(ii) Preparation of Potassium Ferric Oxalate
B. Tests for the functional groups present in organic compounds:
Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (Primary) groups

CBSE Chemistry Lab Manual Class 12 Projects

A few suggested Projects of CBSE Chemistry Lab Manual Class 12 are mentioned below:

  • Study of the 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 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 power, chilli powder and pepper.

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