Lab Manual Class 12 Chemistry Book | Based on CBSE Syllabus | Lab Experiments, Viva-Voce Question & NCERT Lab Manual Question For 2024-25 Exam

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MTG’s ” Chemistry Lab Manual” book is a new addition, designed to assist CBSE students in preparing for their Chemistry practical exam. It covers a wide range of topics, allowing students to enhance their practical skills and confidently approach the exam. It includes lab experiments, investigatory projects, viva-voce questions, and NCERT lab manual questions to familiarize students with the format and types of questions asked in the exam.

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MTG’s “Chemistry Lab Manual” for CBSE Students is a comprehensive handbook following the latest CBSE 2024 syllabus, is designed to assist students in their Chemistry practical exams. This guide covers a wide range of topics with which students can enhance their practical skills and confidently tackle their CBSE practical exams.

Lab Experiments to provide hands-on experience and practical application of theoretical concepts.
Investigatory Projects to promote students to design, plan, and execute experiments.
Viva-Voce Questions will help remove any surprise & fear regarding the actual viva.
NCERT Lab Manual Questions helps in familiarizing with the format and type of questions asked.

Table of Content:-

INTRODUCTION
EXPERIMENTS
UNIT A Surface Chemistry
(a) (i) To prepare lyophilic colloidal sol of starch
(ii) To prepare a colloidal solution of gum
(iii) To prepare lyophilic colloidal sol of egg albumin
(iv) To prepare lyophobic colloidal sol of aluminium hydroxide
(v) To prepare lyophobic colloidal sol of ferric hydroxide
(vi) To prepare lyophobic colloidal sol of arsenious sulphide
(b) To purify lyophilic sol of egg albumin by dialysis
(c) To study of the role of emulsifying agents in stabilizing the emulsion of different oils (castor oil,
cotton seed oil, coconut oil, kerosene oil, mustard oil)
UNIT B Chemical Kinetics
(a) (i) To study the effect of concentration on the rate of the reaction between sodium thiosulphate
and hydrochloric acid
(ii) To study the effect of temperature on the rate of the reaction between sodium thiosulphate
and hydrochloric acid
(b) (i) To study the rate of reaction of iodide ions with hydrogen peroxide at room temperature
using different concentrations of iodide ions
(ii) To study the rate of reaction between potassium iodate (KIO3) and sodium sulphite
(Na2SO3) using starch solution as an indicator
UNIT C Thermochemistry
(a) To determine the enthalpy of dissolution of copper sulphate or potassium nitrate
(b) To determine the enthalpy of neutralization of strong acid (HCl) and strong base (NaOH)
(c) To determine the enthalpy change during interaction (hydrogen bond formation) between acetone
and chloroform
UNIT D Electrochemistry
To study the variation of cell potential in the cell Zn|Zn2+‖Cu2+|Cu, with change in concentration of
electrolytes (CuSO4 or ZnSO4) at room temperature
UNIT E Chromatography
(i) To separate pigments from extracts of leaves and flowers by paper chromatography and determination
of Rf value of components
(ii) To study the separation of constituents present in an inorganic mixture containing two cations Pb2+
and Cd2+ (constituents having large difference in Rf values to be provided). .............71
UNIT F Preparation of Inorganic Compounds
(a) To prepare double salts of ferrous ammonium sulphate (Mohr's salt) and potash alum
(b) To prepare potassium ferric oxalate or potassium trioxalatoferrate (III)
UNIT G Preparation of Organic Compounds
(i) To prepare acetanilide
(ii) To prepare Dibenzalacetone
(iii) To prepare p-Nitroacetanilide
(iv) (a) To prepare aniline yellow (p-aminoazobenzene) from benzene diazonium chloride and aniline
(b) To prepare 2-naphthol aniline dye or phenyl-azo-β-naphthol dye
UNIT H Tests for the Functional Groups Present in Organic Compounds
(i) To identify the presence of unsaturation in a given organic compound
(ii) To identify the presence of alcoholic group (R OH) in a given organic compound
(iii) To identify the presence of phenolic group (Ar OH) in a given organic compound
(iv) To identify the presence of aldehyde or ketone functional group in a given organic compound
(v) To determine the presence of carboxylic functional group in a given organic compound
(vi) To identify the presence of amino functional group in a given organic compound
UNIT I Biomolecules
(i) To study the characteristics and detection of carbohydrates in given pure food sample
(ii) To study the characteristic of fats in pure sample of oil or ghee. ...........134
(iii) To study the characteristics of proteins in the pure samples of food stuff such as besan (Gram flour),
egg albumin
(iv) To detect the presence of carbohydrates, fats and proteins in the following food stuffs: milk, wheat
flour, rice flour, gram flour, legume powder, grapes, butter, groundnut, boiled egg
UNIT J Volumetric Analysis
(i) To determine the concentration/molarity of potassium permanganate solution by titrating it against a
0.1 M standard solution of oxalic acid
(ii) To determine the concentration (molarity) of KMnO4 solution by titrating it against standard solution
of ferrous ammonium sulphate
UNIT K Qualitative Analysis
To detect one cation and one anion in a given salt
Cations : Pb2+, Cu2+ As3+, Al3+, Fe3+, Mn2+, Zn2+, Co2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4+
Anions : CO32–, S2–, SO32–, NO2–, SO42–, Cl–, Br–, I–, PO43–, C2O42–, CH3COO–, NO3–
(Note: Insoluble salts excluded)
INVESTIGATORY PROJECTS 195-224
Project 1
To study the presence of oxalate ions in guava fruit at different stages of ripening
Project 2
To study the quantity of casein present in different samples of milk
Project 3
Preparation of soyabean milk and its comparison with natural milk with respect to curd formation,
effect of temperature, etc
Project 4
To study the effect of potassium bisulphate as food preservative under various conditions, concentration,
time, temperatures, etc.
Project 5
To study the digestion of starch by salivary amylase and the effect of pH and temperature on it
Project 6
To compare the rate of fermentation of following materials:
Wheat flour, gram flour, potato juice, carrot juice, etc
Project 7
To extract essential oils present in Saunf (Aniseed), Ajwain (Carom) and Elaichi (Cardamom)
Project 8
To study the common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and
black pepper
APPENDICES 225-236
Appendix 1
Fundamental Physical Constants
Appendix 2
General Properties of Some Organic Compounds
Appendix 3
Solubility of Common Inorganic Compounds in Water
Appendix 4
Some Useful Conversion Factors
Appendix 5
Standard Reduction Potentials at 298 K in Electrochemical Series
Appendix 6
Preparation of Common Reagents Used in the Chemical Laboratory
Appendix 7
Log Table

ISBN13	9788119218448
Author	MTG Editorial Board
Edition	2024-25
Pages	380
Classes	Class 12
Exams	NEET
Subjects	Chemistry
Weight	800gm

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Lab Manual Class 12 Chemistry Book | Based on CBSE Syllabus | Lab Experiments, Viva-Voce Question & NCERT Lab Manual Question For 2024-25 Exam