Class 12, Chemistry Practical Questions 2024

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A.

Surface Chemistry
(a) Preparation of one lyophilic and one lyophobic sol

Lyophilic sol - starch, egg albumin and gum

Lyophobic sol - aluminium hydroxide, ferric hydroxide, arsenous sulphide.


(b) Dialysis of sol-prepared in (a) above.
(c) Study of the role of emulsifying agents in stabilizing the emulsion of different oils.

B. Chemical Kinetics
(a) Effect of concentration and temperatu re on the rate of reaction between Sodium Thiosulphate and
Hydrochloric acid.
(b) Study of reaction rates of any one of the following:
(i) Reaction of Iodide ion with Hydrogen Peroxide at room temperatu re using different
concentration of Iodide ions.
(ii) Reaction between Potassium Iodate, (KI0 3) and Sodium Sulphite: (Na2S03) using starch solution
as indicator (clock reaction).

C. Thermoch emistry

Any one of the following experiments


i) Enthalpy of dissolution of Copper Sulphate or Potassium Nitrate.
ii) Enthalpy of neutralization of strong acid (HCI) and strong base (NaOH).
iii) Determination of enthaply change during interaction (Hydrogen bond formation) between Acetone
and Chloroform.

D. Electrochemistry
2 2
Variation of cell potential in Zn/Zn +11 Cu +/cu with change in concentration of electrolytes (CuSQ4 or
ZnS04) at room temperature.

E. Chromatog raphy
i) Separation of pigments from extracts of leaves and flowers by paper chromatography and
determina tion 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).

F. Preparati on of Inorganic Compounds


Preparation of double salt of Ferrous Ammonium Sulphate or Potash Alum. Preparation
of Potassium Ferric Oxalate.

G. Preparati on of Organic Compounds


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 functiona l groups present in organic compoun ds:

Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (Primary) groups.
Charact eristic tests of carbohy drates, fats and proteins in pure samples and their detectio n in
given foodstuf fs.
Determi nation of concent ration/ molarity of KMn04 solution by titrating it against a standard
solution of:
i) Oxalic acid,
ii) Ferrous Ammoni um Sulphate
(Students will be required to prepare standard solutions by weighing themselves). K.
Qualitat ive analysis
Determi nation of one cation and one anion in a given salt.
2
As 3+, Ar 3+, Fe 3+, Mn2+, Zn 2+, Cu2+, Ni2+, Ca2+, Sr +, Ba +, Mg +, NH/
2 2
Cation : Pb2+, Cu 2+
P03·4, (C204) ·, CH3COO·, N03·
2
Anions: ((03) 2·, S2 ·, (S03) 2·, (N02)·, (S04) 2·, er·, Br", r,
(Note: Insoluble salts excluded)

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