Chemistry Practical Class 12

Chemistry is a very interesting subject. Students of class 12 must concentrate on Chemistry Practical Class 12 because it has been allocated 30 marks. Students must aim to get full marks in this section to increase their overall marks and excel in CBSE class 12 examination.

Students should study the laws and theories before performing the experiments. Students are suggested to revise their practical notes before their examination. Chemistry Practical Class 12 experiments are given here so that students can prepare for their examination efficiently.

Class 12 Chemistry Experiments

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. Preparation of Inorganic Compounds
(i) Preparation of double salt of Ferrous Ammonium Sulphate or Potash Alum.
(ii) Preparation of Potassium Ferric Oxalate
C. Tests for the functional groups present in organic compounds:
Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (Primary) groups
D. Characteristic tests of carbohydrates, fats and proteins in pure samples and their detection in given food stuffs
Tests of Carbohydrates
Test of Oils and Fats
Test of Proteins
Tests of carbohydrates, fats and proteins in given food stuffs
E. 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)
F. Qualitative analysis
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)

Class 12 Chemistry Projects

A few suggested Projects 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 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 power, chilli powder and pepper.

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