SECTION - A
Experiment - 1.1
To prepare a colloidal sol of starch.
Experiment - 1.2
To prepare a colloidal sol of egg albumin.
Experiment - 1.3
To prepare a colloidal sol of gum-arabic.
Experiment - 1.4
To prepare aluminium hydroxide sol.
Experiment - 1.5
To prepare ferric hydroxide sol.
Experiment - 1.6
To prepare arsenious sulphide sol.
Experiment - 1.7
To purify colloidal solution of starch or egg albumin containing sodium chloride as impurity.
Experiment - 1.8
To study the effectiveness of different oils (castor oil, olive oil, coconut oil, cotton seed oil, musted oil) in forming emulsions.
SECTION - B
Experiment - 2.1
To study the effect of concentration on the rate of reaction between sodium thiosulphate and hydrochloric acid.
Experiment - 2.2
To study the effect of temperature on the rate of reaction between sodium thiosulphate and hydrochloric acid.
Experiment - 2.3
To study the rate of reaction between hydrogen peroxide (H2O2) and iodide ion (I-) at room temperature using different concentrations of iodide ion.
Experiment - 2.4
To study the rate of reaction between potassium iodate and sodium sulphite in acidic medium using starch solution as indicator.
SECTION - C
Experiment - 3.1
To determine the enthalpy of dissolution of potassium nitrate.
Experiment - 3.2
To determine the enthalpy of neutralization of a strong acid (HCI) with a strong base (NaOH).
Experiment - 3.3
To determine the enthalpy change during interaction (hydrogen bond formation) between acetone and chloroform.
SECTION - D
Experiment - 4.1
To study the variation in cell potential of Daniell cell Zn/Zn2+ l l Cu2+/Cu on changing the concentration of ZnSO4 and CuSO4.
SECTION - E
Experiment - 5.1
To separate pigments from extracts of leaves and flowers by paper chromatography and to determine Rf values.
Experiment - 5.2
To separate constituents present in an inorganic mixture containing two cations only having large difference in Rf value. For example Cu2+ and Cd2+ ions.
SECTION - F
Experiment - 6.1
To prepare a double salt of ferrous ammonium sulphate [FeSO4(NH4)2SO4].6H2O or Mohr’s salt.
Experiment - 6.2
To prepare crystals of potash alum K2SO4.AI2(SO4)3.24H2O
Experiment - 6.3
To prepare a pure sample of potassium ferrioxalate K3[Fe(C2O4)3].3H2O.
SECTION - G
Experiment - 7.1
To prepare a sample of acetanilide C6H5NHCOCH3.
Experiment - 7.2
To prepare sample of dibenzal acetone C6H5 - CH = CH - CO - CH = CH - C6H5.
Experiment - 7.3
To prepare a pure sample of p-nitroacetanilide.
Experiment - 7.4
To prepare pure sample of 2 - Naphthol aniline dye (aniline yellow).
SECTION - H
Experiment - 8.1
To identify the functional group (unsaturation, alcoholic group, phenolic group, carboxylic group, carbonyl group, aldehydic group, amino group) present in the given organic compound.
SECTION - I
Experiment - 9.1
To analyse the given sample of carbohydrates.
Experiment - 9.2
To analyse the given sample of proteins.
Experiment - 9.3
To analyse the given sample of fats and oils.
SECTION - J
Experiment - 10.1
To prepare M/20 solution of Mohr’s salt. With the help of this solution determine the molarity and strength of the given solution of potassium permanganate (KMnO4).
Experiment - 10.2
To prepare a standard solution of M/50 of oxalic acid. Using this solution, determine the molarity of the given solution of KMnO4.
Experiment - 10.3
You are given a sample of oxalic acid (COOH)2. xH2O. Find out the number of molecules of water of crystallisation in the sample using M/10 KMnO4 solution.
Experiment - 10.4
You are provided with M/20 solution of Mohr’s salt. Using this solution find out the molarity strength and percentage purity of a sample of KMnO4, 2.0 g of which has been dissolved in one liter of the given solution of KMnO4.
Experiment - 10.5
You are given a solution prepared by dissolving 1.6 g per liter of the permanganate of an alkali metal, i.e., AMnO4. Determine volumetrically the atomic mass of the alkali metal. Prepare M/20 Mohr’s salt solution.
SECTION - K
Experiment - 11
To analyse the given salt for acid and basic radicals.
INVESTIGATORY PROJECTS
Project - 01
To study the pressure of oxalate ions content in guava fruit during different stages of ripening.
Project - 02
To study the quantity of casein present in different samples of milk.
Project - 03
To prepare soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste.
Project - 04
To study the effect of potassium bisulphite as food preservative under various conditions of temperature, concentration, time etc.
Project - 05
To study the digestion of starch by amylase and effect of pH and the effect of pH and temperature on it.
Project - 06
Comparative Study of Ratios of Fermentation of Various Food Materials.
Project - 07
To extract essential oils present in Ajwain (carum), Saunf (aniseed) and Illaichi (Cardamom).
Project - 08
Study of Common Food Adulterants in various food materials.
