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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

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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