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Chem - Practical List

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87 views2 pages

Chem - Practical List

Hvsvhv

Uploaded by

drfdfdffdxrgdxtd
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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INDORE INTERNATIONAL SCHOOL

PRACTICAL 2024-25
Sub: CHEMISTRY
TIME: 3Hrs MM: 30
Note: Each Experiment must be Include: Objectives, Required Material/apparatus, Diagram
(Labeled), Procedure (3-5 points), Observation Table, Result, Calculation, Precautions.

Volumetric Analysis 8 marks


Salt Analysis 8 marks
Content Based Experiment 6 marks
Project Work 4 marks
Record and Viva 4 marks
Total 30 marks

PRACTICAL SYLLABUS:
Micro-chemical methods are available for several of the practical experiments.
Wherever possible, such techniques should be used.
A. Surface Chemistry
Exp.1 (a) Preparation of one lyophilic and one lyophobic sol
Lyophilic sol - starch, egg albumin and gum
Lyophobic sol - aluminium hydroxide, ferric hydroxide, arsenous sulphide.
Exp. 2. (b) Dialysis of sol-prepared in (a) above.
Exp.3 (c) Study of the role of emulsifying agents in stabilizing the emulsion of different oils.

B. Chemical Kinetics
Exp. 4. (a) Effect of concentration and temperature on the rate of reaction between Sodium
Thiosulphate and Hydrochloric acid.
Exp.5. (b) Study of reaction rates of any one of the following:
(i) Reaction of Iodide ion with Hydrogen Peroxide at room temperature using different
concentrations of Iodide ions.
(ii) Reaction between Potassium Iodate, (KIO3) and Sodium Sulphite: (Na2SO3) using starch
solution as an indicator (clock reaction).

C. Thermochemistry
Exp. 6. Any one of the following experiments
(a) Enthalpy of dissolution of Copper Sulphate or Potassium Nitrate.
(b) Enthalpy of neutralization of strong acid (HCI) and strong base (NaOH).
(c) Determination of enthaply change during interaction (Hydrogen bond formation) between
Acetone and Chloroform.
D. Electrochemistry
Exp. 7. Variation of cell potential in Zn/Zn2+|| Cu2+/Cu with change in concentration of electrolytes
(CuSO4 or ZnSO4) at room temperature.
E. Chromatography
Exp. 8. (a) Separation of pigments from extracts of leaves and flowers by paper chromatography and
determination of Rf values.
Exp.9. (b) Separation of constituents present in an inorganic mixture containing two cations only
(constituents having large difference in Rf values to be provided).

F. Preparation of Inorganic Compounds


Exp. 10. Preparation of double salt of Ferrous Ammonium Sulphate or Potash Alum. Preparation of
Potassium Ferric Oxalate.
G. Preparation of Organic Compounds

Exp. 11. Preparation of any one of the following compounds


i) Acetanilide ii) Di -benzalAcetone iii) p-Nitroacetanilide iv) Aniline yellow or 2 - Naphthol
Anilinedye.
H. Tests for the functional groups present in organic compounds:
Exp. 12.
Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (Primary) groups.
Exp. 13. . Determination of concentration/ molarity of KMnO4 solution by titrating it against a
standard solution of:
(a) Oxalic acid,
(b) Ferrous Ammonium Sulphate
(Students will be required to prepare standard solutions by weighing themselves).
K. Qualitative analysis: (Mandatory)
Exp. 14.Determination of one anion and one cation in a given salt
Cation:
Pb2+, Cu2+ As3+, Aℓ3+, Fe3+, Mn2+, Zn2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4+
Anions:
(CO3)2-, S2-, (SO3)2-, (NO2)-, (SO4)2-, Cℓ-, Br-, I-, (PO4)3-, (C2O4)2-, CH3COO- , NO3-
(Note: Insoluble salts excluded)

Note: The above practicals may be carried out in an experiential manner rather than recording observations.

INVESTIGATORY PROJECT : Any one; (Make a Separate folder File)


Scientific investigations involving laboratory testing and collecting information from other
sources A few suggested Projects.
• Study of the presence of oxalate ions in guava fruit at different stages of ripening.
• Study the quantity of casein present in different samples of milk.
• Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the
effect of temperature, etc.
• Study of the effect of Potassium Bisulphate as a 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 the 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.

Note: Any other investigatory project, which involves about 10 periods of work, can be chosen with
the approval of the teacher.
*****

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