Chemistry Project

Hendra Gupta
th
Class: 12 Science Session:2020-21
 Index
SR NO. DATE EXPERIMENT
1 TO STUDY THE PRESENCE OF OXALATE ION CONTENT IN GUAVA FRUIT
AT DIFFERENT STAGES OF RIPENING
2 TO STUDY THE QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES
OF MILK
3 PREPARATION OF SOYBEAN MILK AND ITS COMPARISON WITH THE
NATURAL MILK WITH RESPECT TO CURD FORMATION, EFFECT OF
TEMPERATURE AND TASTE
4 TO STUDY THE EFFECT OF POTASSIUM BISULPHIDE AS FOOD
PRESERVATIVE UNDER VARIOUS CONDITIONS (CONCENTRATION, TIME
AND TEMPERATURE)
5.(A) TO COMPARE THE RATES OF FERMENTATION OF THE FOLLOWING FRUIT
OR VEGETABLE JUICES (i)APPLE JUICES (ii)ORANGE JUICES (iii)CARROT
JUICES
5.(B) TO COMPARE THE RATES OF FERMENTATION OF THE GIVEN SAMPLES
OF WHEAT FLOUR, GRAM FLOUR, RICE AND POTATOES
6 TO EXTRACT ESSENTIAL OILS PRESET IN SAUNF(ANISEED),
AJWAIN(CARUM) AND ILLAICHI(CARDAMOM)

2
7.(A) TO DETECT THE PRESENCE OF ADULTERANTS IN FAT, OIL AND BUTTER
7.(B) TO DETECT THE PRESENCE OF ADULTERANTS IN SUGAR
7.(C) TO DETECT THE PRESENCE OF ADULTERANTS SAMPLES OF CHILLI
POWDER, TURMERIC POWDER AND PEPPER
8 TO PREPARE POTASH ALUM FROM SCRAP ALUMINUM
9 TO STUDY THE EFFECT OF METAL COUPLING ON RUSTING OF IRON
10 TO PREPARE OF RAYON THREADS FROM FILTER PAPERS USING
SUPRAMMONINIUM PROCESS
11 TO DYE WOOL AND COTTON CLOTHES WITH MALACHITE GREEN
12 DETERMINATION OF THE DOSAGE OF BLEACHING POWDER REQUIRED
FOR STERILIZATION OR DISINFECTION OF DIFFERENT SAMPLES OF
WATER
13.(A) TO STUDY OF SETTING OF MIXTURES OF CEMENT WITH LIME, SAND OF
DIFFERENT QUALITIES, RICE HUSK, FLY-ASH, ETC.
13.(B) TO STUDY OF SETTING OF MIXTURES OF CEMENT WITH SAND, LIME AND
FLY ASH WITH RESPECT TO TIME AND STRENGTH
14 TO STUDY THE PRESENCE OF INSECTICIDES/PESTICIDES (NITROGEN-
CONTAINING) IN VARIOUS FRUITS AND VEGETABLES
15 TO ANALYZE THE GIVEN SAMPLES OF COMMERCIAL ANTACIDS BY
DETERMINING THE AMOUNT OF HYDROCHLORIC ACID THEY CAN
NEUTRALIZE
3
16 TO ANALYZE A SAMPLE OF BRASS QUALITATIVELY
Aim: To study the presence of oxalate
ion content in guava fruit at different
stages of ripening.
Requirements: 100 ml measuring flask, pestle
and mortar, beaker (250 ml), titration flask, funnel,
burette, weight-box, pipette, filter paper, dilute H 2
SO 4 , 0.05 N KMnO 4 solution, guava fruits at
different stages of ripening.
4
Procedure:-
1. Weigh 50.0 g of fresh guava and crush it to a fine pulp using
pestle-mortar.
2. Transfer the crushed pulp to a beaker and add about 50 ml
dil. H 2 SO 4 to it. Boil the contents for about 10 minutes.
3. Cool and filter the contents in a 100 ml measuring flask.
Make the volume up to 100 ml by adding distilled water.
4. Take 20 ml of the solution from the measuring flask into a
titration flask and add 20 ml of dilute suphuric acid to it. Heat
the mixture to about 60°C and titrate it against N/20 KMnO 4
solution taken in a burette. The end point is appearance of
permanent light-pink color.
5. Repeat the above experiment with 50.0 g of 1, 2 and 3 days
old guava fruit. 5
Observations:
Weight of guava fruit taken each time= 50.0g
Volume of guava extract taken in each titration= 20.0ml
Normality of KMnO4 solution= 1/20.

Guava extract from Burette Readings Concordant volume of

Fresh Guava Initial Final N/20 KMnO4 sol. used

1 Day old Guava x ml

2 Day old Guava x1 ml

3 Day old Guava x2 ml

4 Day old Guava x3 ml

Conclusion: The strength of oxalate ions

(increases/decreases) as the guava fruit ripens.
6
Aim: To study the quantity of caesin
present in different samples of milk.
Requirements: Beakers (250 ml), filter
paper, glass rod, weight box, filtration flask, buchner
funnel, water pump, test tubes, porcelain dish,
burner, different samples of milk, 1% acetic acid
solution, saturated ammonium sulphate solution.
7
Procedure:-
1. Take a clean dry beaker, put into it 20 ml of cow’s milk and
add 20 ml of saturated ammonium sulphate solution slowly
and with stirring. Fat along with caesin will precipitate out.
2. Filter the solution and transfer the precipitates in another
beaker. Add about 30 ml of water to the precipitates. Only
caesin dissolves in water forming milky solution leaving fat
undissolved.
3. Heat the milky solution to about 40°C and add 1% acetic
acid solution drop wise, when caesin gets precipitated.
4. Filter the precipitate, wash with water, and let them dry.
5. Weigh the dry solid mass in a previously weighed watch
glass.
6. Repeat the experiment with other samples of milk. 8
Observations:
Volume of milk taken in each case= 20ml

Sample of Milk Weight of Caesin % of Caesin

Cow milk
Buffalo Milk
Goat Milk
Sheep Milk

Conclusion:
Different samples of milk contain different
percentage of caesin.
9
Aim: Preparation of soyabean milk and its
comparison with the natural milk with respect to
curd formation, effect of temperature and taste.

Requirements: Beakers, pestle and mortar,

measuring cylinder, a spoon, tripod stand,
thermometer, muslin cloth and burner. Soyabeans,
buffalo milk, fresh curd and distilled water.
10
Procedure:-
1. Soak about 150 g of soyabeans in sufficient amount of water so that
they are completely dipped in it. Keep them dipped for 24 hours.
2. Take out swollen soyabeans and grind them to a very fine paste with a
pestle-mortar.
3. Add about 250 ml of water to this paste and filter it through a muslin
cloth. Clear white filtrate is soyabean milk. Compare its taste with buffalo
milk.
4. Take 50 ml of buffalo milk in each of the three beakers (labeled as 1, 2,
and 3) and heat the beakers to 30°, 40° and 50°C respectively. Add ¼
spoonful curd to each of the beakers. Mix well with a spoon and leave the
beakers undisturbed for 8 hours and curd is ready.
5. Similarly, take 50 ml of soyabean milk in each of the three other beakers
(labeled as 4, 5, 6) and heat the beakers to 30°, 40° and 50°C respectively.
Add ¼ spoonful curd to each of these beakers. Mix well with a spoon and
leave the beakers undisturbed for 8 hours and curd is formed.
11
Observations:
Type Of Milk Beaker Temperature Quality of Curd Taste of Curd
No. (in ˚C)
1 30
Buffalo Milk 2 40
3 50
1 30
Soyabean Milk 2 40
3 50

Conclusion: For buffalo milk, the best

temperature for the formation of good quality and tasty
curd is °C and for soyabean milk, it is °C.
12
Aim: To study the effect of potassium
bisulphite as food preservative under various
conditions (concentration, time and temperature).

Requirements: Conical flasks (100

mL) a mixer, glass rod, knife, apples,
sugar and potassium bisulphite.
13
Procedure:-
1. Take 500 g fresh apples. Wash them thoroughly and peel off the
outer layer. Remove the seeds and crush the apples in a mixer. Add
about 100 g of sugar and heat the contents slowly for about 10
minutes to prepare jam. During heating keep on stirring the contents.
Use this jam for performing the following experiments.
Study of Effect of conc. of Potassium Bisulphite and the Effect of Time
1. Take four conical flasks and label them as A, B, C and D. Add 50 g
of jam in each of the four conical flasks.
2. To flask A add 0.1 g, flask B 0.2 g, flask C 0.5 g and flask D 1.0 g of
potassium
bisulphite. Mix the contents in each flask and leave them undisturbed
at room
temperature.
3. For some days check for any growth of micro-organisms after each
day and record the observations in a table.
14
Observations:
Sample Amount of Amount of Growth of Micro Organisms after
jam Potassium 1 Day 2 Days 3 Days 4 Days 5 Days 6 Days
bisulphite
A 50g 0.1 g
B 50g 0.2 g
C 50g 0.5 g
D 50g 1.0 g

Sample Amount of Amount of Temperature Growth of Micro Organisms After

jam Potassium (in ˚C) 5 Day 10 Days 15 Days
bisulphite
A 50g 0.1 g 0-5
B 50g 0.2 g 25-30
C 50g 0.5 g 60-70

Conclusion: (A) As the concentration of potassium bisulphite is increased, the growth of

micro-organisms appears after more days (longer period). The minimum concentration of potassium
bisulphite required for preserving jam is approximately 1%.
(B) The growth of micro-organisms occurs earliest in the flask kept at room temperature. The
15
preservation of jam by potassium bisulphite is maximum at lower temperature (0°–5°C).
Aim: To compare the rates of fermentation
of the following fruit or vegetable juices
(i) Apple juice (ii) Orange juice (iii) Carrot juice.

Requirements: Conical flasks (250 mL), test

tubes and water bath, Apple juice, Orange juice,
Carrot juice, Fehling solution A, Fehling solution B,
solution of Pasteur salts and distilled water. 16
Procedure:-
1. Take 5.0 mL of apple juice in a clean 250 mL conical flask and
dilute it with 50 mL of distilled water.
2. Add 2.0 g of Baker’s yeast and 5.0 mL of solution of Pasteur’s salts
to the above
conical flask.
3. Shake well the contents of the flask and maintain the temperature
of the reaction mixture between 35°–40°C.
4. After 10 minutes take 5 drops of the reaction mixture from the
flask and add to a test tube containing 2 mL of Fehling reagent.
Place the test tube in boiling water bath for about 2 minutes and note
the colour of the solution or precipitate.
5. Repeat the step 4 after every 10 minutes. When the reaction
mixture stops giving any red colour or precipitate with Fehling
reagent, the completion of fermentation is indicated.
6. Note the time taken for completion of fermentation.
7. Repeat the above experiment by taking 5.0 mL of carrot juice. 17
Observations:
Volume of fruit juice taken = 5.0 mL
Volume of distilled water added = 50.0 mL
Weight of Baker’s yeast added = 2.0 g
Volume of solution of Pasteur’s salts = 5.0 mL
Color of reaction mixture on Reaction with Fehling solution
Time
(in minutes) In Case of
Apple Juice Carrot Juice
10
20
30
40
50
60
:

Result: The rate of fermentation of apple juice

18
is ...... than the rate of fermentation of carrot juice.
Aim To compare the rates of fermentation of
:

the given samples of wheat flour, gram

flour, rice and potatoes.

Requirements: Conical flasks,

test tubes, funnel, filter paper and water
bath. Wheat flour, gram flour, rice
flour, potatoes, 1% iodine solution. 19
Procedure:-
1. Take 5.0 g of wheat flour in a 100 mL conical flask and add 30 mL of distilled
water.
2. Boil the contents of the flask for about 5 minutes.
3. Filter the above contents after cooling. The filtrate obtained is wheat flour
extract.
4. To the wheat flour extract taken in a conical flask, add 5 mL of 1% aqueous
NaCl
solution.
5. Keep this flask in a water bath maintained at a temperature of 50–60°C. Add 2
mL of
malt extract.
6. After 2 minutes take 2 drops of the reaction mixture and add to diluted iodine
solution. Note the colour produced.
7. Repeat step 6 after every 2 minutes. When no bluish colour is produced the
fermentation is complete. Record the total time taken for completion of
fermentation.
8. Repeat the experiment with gram flour extract, rice flour extract, potato
extract and
record the observations. 20
Observations:
Colour of the reaction mixture obtained
Time with iodine solution in case of
(in minutes) Wheat Flour Gram Flour Rice Flour Potato
Extract Extract Extract Extract
2
4
6
:
:

Result: The rate of fermentation of starch in

different substances containing starch is in the order
................. .

21
Aim: To extract essential oils present in
Saunf (Aniseed), Ajwain (Carum) and Illaichi
(Cardamom).

Requirements: Steam generator (Copper Vessel),

round bottom flask (500 mL), conical flask, condenser, glass
tubes, iron stand, sand bath, separatory funnel, tripod
stands, burners, Ajwain, Saunf, Illaichi, petroleum ether (60–
80°C) 22
Procedure:-
1. Set the apparatus as shown in Fig. P-6.1. The apparatus consists of a steam
generator
connected to the round bottom flask through a glass inlet tube. The flask is
connected
to a water condenser through a glass outlet tube. Condenser is further attached
to a
receiver through a adaptor.
2. Take about 750 ml of water in the steam generator and start heating to
produce
Steam.
3. In the round bottom flask take 75 g of crushed saunf.
4. A vigorous current of steam from steam generator is passed through the round
bottom
flask.
5. A part of the steam condenses in the round bottom flask. As more and more
steam is
passed, the steam volatile components of saunf pass through the condenser
along
with steam. These contents on condensation are collected in the receiver. 23
6. The contents in the rounds bottom flask may be heated by a bunsen
burner to prevent
excessive condensation of steam.
7. The process of steam distillation is continued for about half an hour.
8. Transfer the distilate to a separating funnel and extract with 20 mL
portions of pe-
troleum ether 3 times.
9. Combine the petroleum ether extracts in a 250 mL conical flask and
dry it with the
help of anhydrous sodium sulphate.
10. Remove the solvent from the dried filtrate by careful distillation on a
water bath. The
essential oil is left behind in the distillation flask.
11. Find the weight of the extracted essential oil. Note the colour, odour
and weight of
the essential oil.
12. Repeat the experiment with ajwain and illaichi.

24
25
Observations:
Weight of saunf taken = 75g
Initial weight of the bottle = g (x g)
Weight of the bottle + essential oil = g (y g)
Weight of the essential oil extracted = g (y-x g)
Percentage of Oil = (x-y)/75×100
Color of Oil =
Odour of Oil =

Similarly, record the observations of ajwain and

illaichi.

26
Aim: To detect the presence of
adulterants in fat, oil and butter.

Requirements: Test tube, conc.

HCl, furfural, acetic anhydride, conc. H 2
SO 4 , acetic acid, conc. HNO 3 .
27
Procedure:-
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone
oil. These are detected as follows:
(i) Adulteration of vegetable ghee in desi ghee (Bandouin test)
Take small amount of desi ghee in a test tube and add to it 1 ml
of HCl and 2–3 drops of 2% alcoholic solution of furfural. Shake
the contents vigorously. Appearance of red colour in the acid
layer shows that vegetable ghee has been mixed as an
adulterant to desi ghee.
(ii) Adulteration of paraffin wax and hydrocarbon in vegetable
ghee Heat small amount of vegetable ghee with acetic
anhydride. Droplets of oil floating on the surface of unused
acetic anhydride indicates the presence of wax or hydrocarbon.
28
(iii) Adulteration of dyes in fat
Heat 1 ml of fat with a mixture of 1 ml of conc. sulphuric acid
and 4 ml of acetic acid.
Appearance of pink or red colour indicates presence of dye in
fat.
(iv) Adulteration of argemone oil in edible oils
To small amount of oil in a test tube, add few drops of conc.
HNO 3 and shake.
Appearance of red colour in the acid layer indicates presence of
argemone oil.

29
Aim: To detect the presence of
adulterants in sugar.

Requirements: Test tubes, conc.

H2SO4 , alcoholic solution of α-naphthol
and dil HCl. 30
Procedure:-
Sugar is usually contaminated with washing soda and other
insoluble substances which are
detected as follows:
(i) Adulteration of various insoluble substances in sugar
Take small amount of sugar in a test tube and shake it with
little water. Pure sugar
dissolves in water but insoluble impurities do not dissolve.
(ii) Adulteration of chalk powder, washing soda in sugar
To small amount of sugar in a test tube, add a few drops of dil.
HCl. Brisk effervescence
of CO 2 shows the presence of chalk powder or washing soda
in the given sample of
sugar.
31
Aim: To detect the presence of
adulterants in samples of chilli powder,
turmeric powder and pepper.

Requirements: Test tubes, conc.

HCl, dil. HNO 3 and KI solution.
32
Procedure:-
Common adulterants present in chilli powder, turmeric
powder and pepper are red coloured lead salts, yellow
lead salts and dried papaya seeds respectively. They
are detected as follows:
(i) Adulteration of red lead salts in chilli powder
To a sample of chilli powder add dil. HNO 3 . Filter the
solution and add 2 drops of potassium iodide solution
to the filtrate. Appearance of yellow ppt. indicates the
presence of lead salts in chilli powder.
(ii) Adulteration of yellow lead salts to turmeric powder
To a sample of turmeric powder add conc. HCl.
Appearance of majenta colour shows the presence of
yellow oxides of lead in turmeric powder. 33
(iii) Adulteration of brick powder in red chilli powder
Add small amount of given red chilli powder in beaker
containing water. Brick powder
settles at the bottom while pure chilli powder floats
over water.
(iv) Adulteration of dried papaya seeds in pepper
Add small amount of sample of pepper to a beaker
containing water and stir with a
glass rod. Dried papaya seeds being lighter float over
water while pure pepper settles
at the bottom.

34
Aim: To prepare potash alum
from scrap aluminium.
Requirements: 250 ml conical
flask, funnel, beaker, scrap
aluminium piece, KOH, 6 M H2SO4.
35
Procedure:-
1. Clean a small piece of scrap aluminium with steel wool and cut it
into very small pieces. Aluminium foil may be taken instead of scrap
aluminium.
2. Put the small pieces of scrap aluminium or aluminium foil (about
1.00 g) into a conical flask and add about 50 ml of 4 M KOH solution
to dissolve the aluminium. The flask may be heated gently in order
to facilitate dissolution. Since during this step hydrogen gas is
evolved, this step must be done in a well-ventilated area. Continue
heating until all of the aluminium reacts. Filter the solution to
remove any insoluble impurities and reduce the volume to about 25
ml by heating.
3. Allow the filtrate to cool. Now add slowly 6 M H 2 SO 4 until
insoluble Al(OH)3 just forms in the solution.

36
4. Gently heat the mixture until the Al(OH) 3 precipitate dissolves.
Cool the resulting
solution in an ice-bath for about 30 minutes whereby alum crystals
separate out. For
better results the solution may be left overnight for the
crystallisation to continue. In
case the crystals do not form the solution may be further
concentrated and cooled
again.
5. Filter the crystals from the solution using a vacuum pump, wash
the crystals with
50/50 ethanol-water mixture. Continue applying the vacuum until
the crystals appear
dry.
6. Determine the mass of the alum crystals.

37
Observations:
Mass of aluminium metal =
Mass of potash alum =
Theoretical yield of potash alum=
Percent yield =

38
Aim: To study the effect of metal
coupling on rusting of iron.
Requirements: Two petridishes, four
test tubes, four iron nails, beaker, sand paper,
wire gauge. Gelatin, copper, zinc and
magnesium strips, potassium ferricyanide
solution, phenolphthalein. 39
Procedure:-
1. Clean the surface of iron nails with the help of sand paper. Wash
them with carbon tetrachloride and dry on filter paper.
2. Wind a clean zinc strip around one nail, a clean copper wire
around the second and clean magnesium strip around the third nail.
Put all these three and a fourth nail in petridishes so that they are
not in contact with each other.
3. Preparation of agar agar solution. Heat about 3 g of agar agar in
100 ml of water taken in a beaker until solution becomes clear. Add
about 1 ml of 0.1 M potassium ferricyanide solution, 1 ml of
phenolphthalein solution and stir well the contents.

40
4. Fill the petridishes with hot agar agar solution in such a way
that only lower half of the nails are covered with the liquids.
5. Keep the covered petridishes undisturbed for one day or so.
6. The liquid sets to a gel on cooling. Two types of patches are
observed around the rusted nail, one is blue and the other pink.
Blue patch is due to the reaction between Ferrous ions and
potassium ferricyanide to form potassium ferroferricyanide,
KFe[Fe(CN)6] whereas pink patch is due to the formation of
hydroxyl ions which turns colourless phenolphthalein to pink.

41
Observations:-
S. No. Metal pair Color of the patch Nail rusts or not

1. Iron-Zinc

2. Iron-Magnesium

3. Iron-Copper

4. Iron-Nail

Conclusion: It may be concluded that coupling of

iron with more electropositive metal such as zinc and
magnesium resists corrosion and rusting of iron.
Coupling of iron with less electropositive metal such as
copper increases rusting. 42
Aim: To prepare rayon threads from filter
papers using cuprammonium process.

Requirements: Beakers, conical flasks,

filtration flasks, vacuum pump, bent tube,
glass rod, 50% ammonia solution, dil. NaOH
solution, dil. H2SO4, filter paper or waste
paper. 43
Procedure:-
The cellulose is dissolved in cuprammonium hydroxide [Cu(NH 3 )
4 ](OH) 2 and the procedure to
be followed is given below:
1. To Prepare Cuprammonium Hydroxide Solution. Weigh about 20.0
g of crystalline copper sulphate in a clean watch glass. Dissolve it in
100 ml of water taken in a beaker. Add dilute NaOH solution to this
solution slowly with stirring and note the separation of precipitate of
Cu(OH)2. Filter the precipitate on water pump and wash the
precipitate thoroughly with water so that a portion of filtrate does
not indicate the presence of sulphate ions on testing with BaCl 2
solution. Now transfer the precipitate to a 250 ml beaker add 50 ml
of liquor ammonia. The precipitate will dissolve resulting in a deep
blue solution of cuprammonium hydroxide (Schweitzer’s solution).
This is the solvent for dissolving cellulose .
44
2. Dissolving the Cellulose Matter. Weigh
about 1 g of ordinary filter paper and cut it
into small pieces. Add these pieces to the
cuprammonium solution taken in a conical
flask. Close the flask with rubber stopper and
allow it to stand for 3-4 days. During this
period, filter paper completely dissolves
leaving a viscous solution called viscose.
3. Formation of Rayon Filament. The viscose
solution is taken in a syringe. Then the nozzle
of the syringe is dipped in a 5M H 2 SO 4
solution taken in a wide mouthed beaker.
Long filaments of rayon will be formed in the
beaker. The acid bath is left undisturbed for
24 hours, until the blue colour of rayon
filament changes to white.

45
Observations:
Weight of filter paper taken :
Weight of rayon filament obtained :
Maximum length of the filament :

46
Aim: To dye wool and cotton
clothes with malachite green.
Requirements: 500 ml beakers,
tripod stand, wire gauze, glass rod,
spatula, wool cloth and cotton cloth.
Sodium carbonate, tannic acid,
tartaremetic and malachite green dye. 47
Procedure:-
1. Preparation of sodium carbonate solution. Take about 0.5 g
of solid sodium carbonate and dissolve it in 250 ml of water.
2. Preparation of tartaremetic solution. Take about 0.2 g of
tartaremetic and dissolve it in 100 ml of water by stirring with
the help of glass rod.
3. Preparation of tannic acid solution. Take 100 ml of water in a
beaker and add about 1.0 g of tannic acid to it. Heat the
solution. On heating a clear solution of tannic acid is obtained.
4. Preparation of dye solution. Take about 0.1 g of malachite
green dye and add to it 400 ml of water. On warming a clear
solution of the dye results.
5. Dyeing of wool. Take about 200 ml of dye solution and dip in
it the woollen cloth to be dyed. Boil the solution for about 2
minutes. After that remove the cloth and wash it with hot
water 3-4 times, squeeze and keep it for drying. 48
6. Dyeing of cotton. Cotton does not absorb malachite green
readily, therefore it requires the use of a mordant. For dyeing a
cotton cloth dip it in sodium carbonate solution for about 10
minutes and then rinse with water. Then put the cloth in hot
tannic acid solution for about 5 minutes. Now take out the
cloth from tannic acid solution and keep it in tartaremetic
solution for about 5 minutes. Remove the cloth and squeeze it
with spatula to remove most of the solution. Now place the
cloth in boiling solution of the dye for about 2 minutes.
Remove and wash the dyed cloth thoroughly with water,
squeeze and keep it for drying.
7. Dyeing of cotton directly. Take another piece of cotton cloth
and put it directly into boiling solution of the dye. Keep it
dipped for about 2 minutes. Remove the cloth, wash with
water, squeeze and keep it for drying.
Compare the colour of this cloth with that of dyed by using
49
mordant.
Observations:
1. The colour of wool cloth dyed directly by dipping in
hot solution of malachite green
dye is fast.
2. The colour of cotton cloth dyed directly (without
using mordant) by dipping in hot
solution of malachite green is not fast to washing and
is of low intensity.
3. The colour of cotton cloth dyed indirectly by using
mordant and then by dipping in
hot solution of malachite green is fast to washing and
is of high intensity.

50
Aim: Determination of the dosage of
bleaching powder required for sterilization
or disinfection of different samples of water.

Requirements: Burette, titration flask, 100 ml

graduated cylinder, 250 ml measuring flask, weight
box, glazed tile, glass wool. Bleaching powder, 0.1N
Na2S2O3 solution, 10% KI solution, different samples
of water, starch solution. 51
Procedure:-
1. Preparation of bleaching powder solution. Weigh
accurately 2.5 g of the given sample of bleaching
powder and transfer it to a 250 ml conical flask. Add
about 100–150 ml of distilled water. Stopper the flask
and shake it vigorously. The suspension thus obtained is
filtered through glass wool and the filtrate is diluted
with water (in a measuring flask) to make the volume
250 ml. The solution obtained is 1% bleaching powder
solution.
2. Take 10 ml of bleaching powder solution in a
stoppered conical flask and add to it 20 ml of 10% KI
solution. Stopper the flask and shake it vigorously.
Titrate this solution against 0.1 N Na2S2O3 solution 52
taken in the burette.
When the solution in the conical flask becomes light
yellow in colour, add about 2 ml of starch solution. The
solution now becomes blue in colour. Continue titrating
till the blue colour just disappears.
Repeat the titration to get a set of three concordant
readings.
3. Take 100 ml of the water sample in a 250 ml
stoppered conical flask and add to it 10 ml of bleaching
powder solution. Then add 20 ml of KI solution and
stopper the flask. Shake vigorously and titrate against
0.1 N Na2S2O3 solution using starch solution
as indicator as described in step 2.
4. Repeat the step 3 with other samples of water and
record the observations. 53
Observations:-
Weight of the bleaching powder dissolved to prepare 250 ml of
solution = 2.5 g.
Titration I. Bleaching powder solution against 0.1N Na2S2O3
solution
Volume of bleaching powder solution taken for each titration =
10.0 ml.
Volume of KI solution added = 20.0 ml.

S. NO. Burette Readings Vol. of 0.1 N

Na2S2O3 solution used
Initial Final
1
2
3
4
Concordant volume = ... ml (say V 1 ml) 54
Titration II
Volume of water sample I taken for each titration= 100 ml
Volume of bleaching powder solution added= 10.0 ml
Volume of KI solution added= 20.0 ml
S. NO. Burette Readings Vol. of 0.1 N
Na2S2O3 solution used
Initial Final
1
2
3
4

Concordant volume = ... ml (say V 2 ml)

Similarly, record the observations for other samples of water.

55
Result:
Amount of the given sample of bleaching powder
required to disinfect one litre of water
Sample I = ....... g
Sample II = ....... g
Sample III = ....... g

56
Aim: To study the setting of mixtures of
cement with lime, sand of different qualities, rice
husk, fly-ash, etc. (with respect to volume and
strength).

Requirements: Beakers, glass rod,

weights, small wooden boxes or empty
match boxes. Lime, pit sand, river
sand, cement, fly-ash, rice husk. 57
Procedure:-
1. Prepare the sets of mixtures of various
compositions as given in Table 1.
2. Take each of the mixtures in different beakers and
prepare their pastes by adding minimum quantity of
water.
3. Take 10 empty match-box inner cases and mark
them from 1 to 10.
4. Transfer the prepared pastes immediately into the
match-boxes and compact them by pressing with
hand.
5. Spray water from time to time over the pastes so
that they are always moist.
58
6. Take out the slabs after three days and test for its
strength. For that hold a weight of 10 g in your hand at a
fixed height (say 50 cm above the ground) and drop the
weight on the slab. See if the slab breaks or not. If it does not
break then take 20 g weight and drop it from the same
height. This way keep on increasing the weight and note
down the minimum weight required to break the slab.

59
Observations:
Setting time allowed = 3 days.
S. NO. Composition of mortar (Ratio by volume of various component Minimum weight
Cement River sand Pit sand Lime Fly-Ash Rice-Husk required to break
the slab

1 1 3
2 1 6
3 1 3
4 1 6
5 1 6 1
6 2 9 2
7 1 3 1
8 1 3 2
9 1 1 1
10 1 3 2

60
Conclusion:
The relative strengths of various slabs of different
mixtures of cement and other component is
in the order ...... .

61
Aim:To study the setting of mixtures of
cement with sand, lime and fly-ash with
respect to time and strength.

Requirements: Beakers, glass rod,

weights, small wooden boxes or empty match
boxes. Lime, pit sand, river sand, cement, fly-
ash, rice husk. 62
Procedure:-
1. Prepare mixtures of the various compositions as given in
Table 2.
2. Take each of the mixtures in different beakers and prepare
their pastes by adding minimum quantity of water.
3. Take 9 empty match-box inner cases and mark them from 1
to 9.
4. Fill three cases with paste of each composition.
5. Spray water from time to time over the pastes so that they
remain moist all the time.
6. After three days take out one slab of each composition and
test for their strength by the method described in Experiment
1.
7. Similarly, take out a set of three slabs after 7 days and then
after 30 days and test for their strengths.
63
 S. NO. Composition of Mixture Minimum weight required to break the
slap after
3 days 7 days 30 days

1 Cement: River sand

1:3
2 Cement: River sand: Fly-ash
2:9:1
3 Cement: River sand: Lime
1;3;1

Conclusions: The strength of the slab increases

with increase in the setting time allowed.

64
Aim: To study the presence of insecticides/
pesticides (nitrogen-containing) in various
fruits and vegetables.
Requirements: Mortar and pestle, beakers,
funnel, glass-rod, filter-paper, china-dish, water-bath,
tripod stand, fusion-tubes, knife, test-tube. Samples
of various fruits and vegetables, alcohol, sodium
metal, ferric chloride solution, ferrous sulphate
crystals, distilled water and dil. sulphuric acid. 65
Procedure:-
1. Take different kinds of fruits and vegetables and cut
them into small pieces separately.
2. Transfer the cut pieces of various fruits and
vegetables into the mortar separately and crush them.
3. Take different beakers for each kind of fruits and
vegetables and place the crushed fruits and
vegetables in these beakers and add 10 ml of alcohol
to each of these. Stir well and filter. Collect the filtrate
in separate china-dishes.
4. Evaporate the alcohol by heating china-dishes one-
by-one over a water bath and let the residue dry in an
oven.
66
5. Heat a small piece of dry sodium in a fusion tube, till it
melts. Then add one of the above residues from china-
dish to this fusion tube and heat till red-hot. Drop the hot
fusion tube in a china-dish containing about 10 ml of
distilled water. Break the tube and boil the contents of
the china-dish for about 5 minutes. Cool and filter the
solution. Collect the filtrate.
6. To the filtrate add 1 ml freshly prepared ferrous
sulphate solution and warm the contents. Then add 2-3
drops of ferric chloride solution and acidify with dil.HCl. If
a blue or green ppt. or colouration is obtained, it
indicates the presence of nitrogen containing insecticide.
7. Repeat the test of nitrogen for residues obtained from
other fruits and vegetables and record the observations.
67
Observations:
S. No. Name of the Test for the presence of Presence of
fruit or vegetable nitrogen insecticide/pesticide
(positive/negative) residue
1

68
Aim: To analyse the given samples of
commercial antacids by determining the
amount of hydrochloric acid they can
neutralize.
Requirements: Burette, pipette,
titration flask, measuring flask, beakers,
weight box, fractional weights, sodium
hydroxide, sodium carbonate, hydrochloric
acid, phenolphthalein. 69
Procedure:-
1. Prepare 1 litre of approximately 0.1 N HCl solution
by diluting 10 ml of the concentrated acid to one litre.
2. Similarly, make 1 litre of approximately 0.1 N NaOH
solution by dissolving 4.0 g of NaOH to prepare one
litre of solution.
3. Prepare 0.1 N Na 2 CO 3 solution by weighing
exactly 1.325 g of anhydrous sodium carbonate and
then dissolving it in water to prepare exactly 250 ml
of solution.
4. Standardise the HCl solution by titrating it against
the standard Na 2 CO 3 solution using methyl orange
as indicator.
70
5. Similarly, standardise NaOH solution by titrating it
against standardised HCl solution using
phenolphthalein as indicator.
6. Powder the various samples of antacid tablets and
weigh 1.0 g of each.
7. Add a specific volume of standardised HCl to each of
the weighed samples taken in conical flasks. The acid
should be in slight excess, so that it can neutralise all
the alkaline component of the tablet.
8. Add 2 drops of phenolphthalein and warm the flask
till most of powder dissolves. Filter off the insoluble
material.
9. Titrate this solution against the standardised NaOH
solution, till a permanent pinkish tinge is obtained.
71
Repeat this experiment with different antacids.
Observations and Calculations:
Standardisation of HCl solution
Volume of 0.1 N Na 2 CO 3 solution taken = 20.0 ml

S. No. Burette Reading Volume of

Initial Final acid used
(ml)

1.
2.
3.

72
Concordant reading = x ml (say)
Applying normality equation,
N1V1=N2V2
N1×x= 1/10 ×20
Normality of HCl, N1=2/x
Standardisation of NaOH solution.
Volume of the given NaOH solution taken = 20.0 ml.
S. No. Burette Reading Volume of
Initial Final acid used
(ml)

1.
2.
3.
73
Concordant reading = y ml (say)
Applying normality equation,
N’1V’1=N’2V’2
2/x×y=N’2×20
Normality of NaOH, N’2= y/10x
Analysis of antacid tablets:
Weight of the antacid tablet powder = 1.0 g
Volume of HCl solution added = ...... ml (say 40 ml).
Antacid Volume of NaOH solution Volume of HCl solution
used for neutralising used for neutralising 1.0 g
unused HCl of antacid matter
1. Gelusil
2. Milk of magnesia
3. Digene
4. ___________ 74
Aim: To analyse a sample of
brass qualitatively.

Requirements: China dish, test

tube, funnel, filter paper and common
laboratory reagents.
75
Procedure:
1. Place a small piece of brass in a china dish and heat
this with minimum quantity of 50% HNO 3 so as to
dissolve the piece completely.
2. Continue heating the solution till a dry solid residue
is obtained.
3. Dissolve solid residue in dil. HCl and filter. Add
distilled water to the filtrate.
4. Pass H2S gas through the filtrate. A black precipitate
of copper sulphide is obtained. Separate the black ppt.
and keep the filtrate for the test of Zn+2 ions. Dissolve
black ppt. by heating them with 50% HNO3 . To this
solution add ammonium hydroxide solution
Appearance of deep blue colour in solution shows the76
presence of copper ions in the solution.
5. To test for Zn +2 ions, boil the filtrate to remove H 2
S gas, then add solid NH4Cl to this and heat to
dissolve NH4Cl. Add excess of NH4OH so that a
solution is ammoniacal. Now pass H2S gas through
this ammoniacal solution. Dirty white or grey
precipitate indicate zinc. Separate the precipitates and
dissolve it in minimum amount of dil HCl. Boil to expel
H 2 S gas and add potassium ferrocyanide solution,
white or bluish white ppt. confirm Zn +2 ions in the
solution.

Result:
Brass contains copper and zinc metal in it.
77