Download latest cbse Class 12 Chemistry Practical syllabus for the session 2017-18. Class 12 Chemistry Board exam will consist of 70 marks and 30 marks will be of practical. There will be complete syllabus in your final/annual exam. Each year cbse keep on issuing revised syllabus. Although the topics and textbooks remain same, the contents within vary year by year. The package also enlists the learning objectives. It is recommended to download new Class 12 Chemistry Practical syllabus 2017-18 and be on safe side.
We’ve got several queries from students throughout the country regarding their poor performance in the board exams. One noteworthy point was that most of them didn’t bother about the syllabus issued by CBSE, they just practised the sample papers or directly appeared in board exams. It’s very important to avoid such situation and practise at least sample papers issued by cbse and previous year questions. These syllabi are also very helpful for JEE Mains, JEE Advanced, NEET etc.exams. Syllabus acts as prima facie for your CBSE exam. It reduces the topics, tells the weightage of each chapter so that you can invest more time on important topics.
Here we have presented the CBSE syllabus for Chemistry Practical class 12 in the same format as released by CBSE, without any changes or editing from our side. Students are advised to download the class 12 cbse Chemistry Practical syllabus for the March 2018 exam even if you have the previous year syllabus because there might be changes in the syllabus, question pattern and weightage of each topic.
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Chemistry Practical Syllabus Class 12 for March 2018 Exam
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Detailed CBSE Chemistry Practical Syllabus Class 12 Session 2017-18
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 temperature on the rate of reaction between Sodium Thiosulphate and
(b) Study of reaction rates of any one of the following:
(i) Reaction of Iodide ion with Hydrogen Peroxide at room temperature using different
concentration of Iodide ions.
(ii) Reaction between Potassium Iodate, (KIO3) and Sodium Sulphite: (Na2SO3) using starch solution
as indicator (clock reaction).
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
Variation of cell potential in Zn/Zn2+|| Cu2+/Cu with change in concentration of electrolytes (CuSO4 or
ZnSO4) at room temperature.
i) Separation of pigments from extracts of leaves and flowers by paper chromatography and
determination 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. Preparation of Inorganic Compounds
i) Preparation of double salt of Ferrous Ammonium Sulphate or Potash Alum.
ii) Preparation of Potassium Ferric Oxalate.
G. Preparation of Organic Compounds
Preparation of any one of the following compounds
ii) Di -benzal Acetone
iv) Aniline yellow or 2 – Naphthol Aniline dye.
H. Tests for the functional groups present in organic compounds:
Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (Primary) groups.
I. Characteristic tests of carbohydrates, fats and proteins in pure samples and their detection in given
J. Determination of concentration/ molarity of KMnO4 solution by titrating it against a standard
i) Oxalic acid,
ii) Ferrous Ammonium Sulphate
(Students will be required to prepare standard solutions by weighing themselves).
Scientific investigations involving laboratory testing and collecting information from other sources.
A few suggested Projects.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation,
effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato
juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Note: Any other investigatory project, which involves about 10 periods of work, can be chosen with the
approval of the teacher.