Page 9 - Chemistry - XII

Experiment - 19: You are provided with a standard solution of M/40 oxalic acid. With its help,
determine the molarity and strength of KMnO solution. 58
4
7. Systematic Qualitative Analysis 64–98
Experiment - 20: To analyse the given salt for acidic and basic radicals present in it. 90

8. Test For Functional Groups in Organic Compounds 99–107
Experiment - 21: To test the functional groups such as unsaturation (C = C / C ≡) R–OH,

Ar–OH, CHO, C = O, COOH, and amino –NH group in organic compounds. 99
2
9. Test for Carbohydrates, Fats, And Proteins 108–111

Experiment - 22: To study the characteristics of carbohydrates, fats, proteins and their detection
in given foodstuffs. 108
10. Preparation of Inorganic Compounds 112–117

Experiment - 23: Preparation of double salt of ferrous ammonium sulphate (Mohrʼs salt) from
ferrous sulphate and ammonium sulphate. 112
Experiment - 24: To prepare crystals of potash alum from K SO and Al (SO ) . 113
2 4 2 4 3
Experiment - 25: To prepare crystals of potassium trioxalato ferrate (III) K [Fe (C O ) ]·3H O. 114
3 2 4 3 2
11. Preparation of Organic Compounds 118–123

Experiment - 26: To prepare acetanilide in the laboratory. 118
Experiment - 27: To prepare dibenzalacetone (Dibenzylideneacetone) in the laboratory. 119
Experiment - 28: To prepare p-nitro acetanilide in laboratory. 120
Experiment - 29: To prepare phenyl–azo–b-naphthol (an azo dye) in laboratory. 121

12. Investigatory Projects 124–139

Project - 1: Study of oxalate ion content in guava. 124
Project - 2: Determination of the quantity of casein present in different samples of milk. 126
Project - 3: Preparation of soya bean milk and its comparison with natural milk. 128
Project - 4: To study the effect of potassium metabisulphite as food preservative under Various conditions. 130

Project - 5: To study the enzymatic hydrolysis of starch. 131
Project - 6: A comparative study of the rate of fermentation of various food materials such as
(a) wheat flour, (b) potato juice, (c) orange juice, (d) mango juice etc. 133

Project - 7: Extraction of essential oils present in Saunf/(aniseed), Ajwain (carom), and Elaichi (cardamom). 135
Project - 8: Study of common food adulterants in fat, oil, butter, sugar, turmeric powder,
chilli powder, and pepper. 137

Appendix I : Atomic Number and Molar Mass of Some Important Elements 140–141

Appendix II : Standard Potentials at 298 K in Electrochemical 142–143
Appendix III : Some Useful Tables 144–146

Appendix IV : Some Useful Conversion Factors 147–148