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CBSE Class 12 Chemistry Practical Syllabus

CBSE Class 12 Syllabus for Chemistry Practical exam is available here. Students will find complete details related to practical exam including evaluation scheme, list of experiments, projects work etc. You will find all the important things and prepare well for CBSE Class 12 chemistry practical exam.

If you are looking for the latest CBSE Class 12 Chemistry Syllabus (theory exam) then you can visit the page by clicking on the link. In any case, let’s look at the practical exam syllabus below.

A. Surface Chemistry

B. Chemical Kinetics

C. Thermochemistry

Any one of the following experiments:

D. Electrochemistry

E. Chromatography

F. Preparation of Inorganic Compounds

G. Preparation of Organic Compounds

Preparation of any one of the following compounds:

H. Test for the Functional Groups Present in Organic Compounds

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 –

(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)


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.

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Titration using acidified KMnO4 and acidified K2Cr2O7

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