Assam Higher Secondary Education Council

Chemistry Syllabus for the

year 2023-24COURSE
STRUCTURE
HS Second Year (THEORY)

Time : 3 Hours 70 Marks

S.No. Title No. of Marks

Periods
1 Solutions 10 7
2 Electrochemistry 12 7
3 Chemical Kinetics 10 7
4 d -and f -Block Elements 12
5 Coordination Compounds 12 7
6 Haloalkanes and Haloarenes 10 6
7 Alcohols, Phenols and Ethers 10 6
8 Aldehydes, Ketones and Carboxylic Acids 10 8
9 Amines 10 6
10 Biomolecules 12 7
Total 70

Unit 1: Solutions 10 Periods

Types of solutions, expression of concentration of solutions of solids in liquids, solubility of gases in

liquids, solid solutions, Raoult's law, colligative properties - relative lowering of vapour pressure,
elevation of boiling point, depression of freezing point, osmotic pressure, determination of molecular
masses using colligative properties, abnormal molecular mass, Van't Hoff factor.

Unit 2: Electrochemistry 12 Periods

Redox reactions, EMF of a cell, standard electrode potential, Nernst equation and its application to
chemical cells, Relation between Gibbs energy change and EMF of a cell, conductance in electrolytic
solutions, specific and molar conductivity, variations of conductivity with concentration,
Kohlrausch'sLaw, electrolysis and law of electrolysis (elementary idea), dry cell-electrolytic cells and
Galvanic cells,lead accumulator, fuel cells, corrosion.
Unit 3: Chemical Kinetics 10 Periods

Rate of a reaction (Average and instantaneous), factors affecting rate of reaction: concentration,
temperature, catalyst; order and molecularity of a reaction, rate law and specific rate constant,
integrated rate equations and half-life (only for zero and first order reactions), concept of collision
theory (elementary idea, no mathematical treatment), activation energy, Arrhenius equation.

Unit 4: d and f Block Elements 12 Periods

General introduction, electronic configuration, occurrence and characteristics of transition metals,

general trends in properties of the first row transition metals – metallic character, ionization enthalpy,
oxidation states, ionic radii, colour, catalytic property, magnetic properties, interstitial compounds,
alloy formation, preparation and properties of K2Cr2O7 and KMnO4.

Lanthanoids - Electronic configuration, oxidation states, chemical reactivity and lanthanoid

contraction and its consequences.

Actinoids - Electronic configuration, oxidation states and comparison with lanthanoids.

Unit 5: Coordination Compounds 12 Periods

Coordination compounds - Introduction, ligands, coordination number, colour, magnetic properties

and shapes, IUPAC nomenclature of mononuclear coordination compounds. Bonding, Werner's
theory, VBT, and CFT; structure and stereoisomerism, importance of coordination compounds (in
qualitative analysis, extraction of metals and biological system).

Unit 6: Haloalkanes and Haloarenes. 10 Periods

Haloalkanes: Nomenclature, nature of C–X bond, physical and chemical properties, optical rotation
mechanism of substitution reactions.

Haloarenes: Nature of C–X bond, substitution reactions (Directive influence of halogen in

monosubstituted compounds only).
Uses and environmental effects of dichloromethane, trichloromethane, tetrachloromethane,
iodoform, freons, DDT.

Unit 7: Alcohols, Phenols and Ethers 10 Periods

Alcohols: Nomenclature, methods of preparation, physical and chemical properties (of primary
alcohols only), identification of primary, secondary and tertiary alcohols, mechanism of dehydration,
uses with special reference to methanol and ethanol.
Phenols: Nomenclature, methods of preparation, physical and chemical properties, acidic nature of
phenol, electrophillic substitution reactions, uses of phenols.

Ethers: Nomenclature, methods of preparation, physical and chemical properties, uses.

Unit 8: Aldehydes, Ketones and Carboxylic Acids 10 Periods

Aldehydes and Ketones: Nomenclature, nature of carbonyl group, methods of preparation, physical
and chemical properties, mechanism of nucleophilic addition, reactivity of alpha hydrogen in
aldehydes, uses.
Carboxylic Acids: Nomenclature, acidic nature, methods of preparation, physical and chemical
properties; uses.

Unit 9: Amines 10 Periods

Amines: Nomenclature, classification, structure, methods of preparation, physical and chemical

properties, uses, identification of primary, secondary and tertiary amines.

Diazonium salts: Preparation, chemical reactions and importance in synthetic organic chemistry.

Unit 10: Biomolecules 12 Periods

Carbohydrates - Classification (aldoses and ketoses), monosaccahrides (glucose and fructose), D-L
configuration oligosaccharides (sucrose, lactose, maltose), polysaccharides (starch, cellulose,
glycogen); Importance of carbohydrates.
Proteins -Elementary idea of - amino acids, peptide bond, polypeptides, proteins, structure of proteins
- primary, secondary, tertiary structure and quaternary structures (qualitative idea only), denaturation
of proteins; enzymes. Hormones - Elementary idea excluding structure.

Vitamins - Classification and functions.

Nucleic Acids: DNA and RNA.

PRACTICALS

Evaluation Scheme for Marks

Examination
Volumetric Analysis 06

Salt Analysis 12

Content Based Experiment 04

Project Work 04

Class record and viva 04

Total 30

PRACTICAL SYLLABUS 60 Periods

Micro-chemical methods are available for several of the practical experiments.
Wherever possible, such techniques should be used.
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 andHydrochloric acid.
(b) Study of reaction rates of any one of the following:
(i) Reaction of Iodide ion with Hydrogen Peroxide at room temperature
using differentconcentration of Iodide ions.
(ii) Reaction between Potassium Iodate, (KIO3) and Sodium Sulphite: (Na2SO3)
using starch solutionas indicator (clock reaction).

C. Thermochemistry
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 Acetoneand Chloroform.

D. Electrochemistry
Variation of cell potential in Zn/Zn2+|| Cu2+/Cu with change in concentration of
electrolytes (CuSO4 orZnSO4) at room temperature.

E. Chromatography
i) Separation of pigments from extracts of leaves and flowers by paper
chromatography anddetermination of Rf values.
ii) Separation of constituents present in an inorganic mixture containing two
cations only (constituentshaving large difference in Rf values to be provided).

F. Preparation of Inorganic Compounds

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

G. Preparation of Organic Compounds

Preparation of any one of the following compounds
i) Acetanilide ii) Di –benzal Acetone iii) p-Nitroacetanilide iv) Aniline yellow or 2 -
Naphthol Anilinedye.

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
andtheir detection ingiven foodstuffs.
J. Determination of concentration/ molarity of KMnO 4 solution by
titrating itagainst a standardsolution of:
i) Oxalic acid,
ii) Ferrous Ammonium Sulphate
(Students will be required to prepare standard solutions by weighing
themselves).
Qualitative analysis
Determination of one cation and one anion in a given salt.

Cations : Pb2+, Cu2+ As3+, Aℓ3+, Fe3+, Mn2+, Zn2+, Cu2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH +
4 4
Anions: (CO3)2-, S2-, (SO3)2-, (NO2)-, (SO4)2-, Cℓ-, 4Br-, I-, (PO4)3-, (C2O4)2-, 3CH3COO-
,NO - (Note: Insoluble
3 salts excluded)

PROJECT

Scientific investigations involving laboratory testing and collecting information from othersources
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, potatojuice, 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.

Prescribed Books:
1. Chemistry Part – I, Class-XII, Published by NCERT.
2. Chemistry Part – II, Class-XII, Published by NCERT.
3. Laboratory Manual of Chemistry, Class XII, Published by NCERT.