18.

CHEMISTRY
RATIONAL
Higher secondary is the most crucial stage of school education because at this juncture
specialized discipline based, content-oriented courses are introduced. Students reach this stage
after 10 years of general education and opt for chemistry with a purpose of pursuing their
career in basic sciences or professional courses like medicine, engineering, technology and
study courses in applied areas of science and technology at tertiary level. Therefore, there is a
need to provide learners with sufficient conceptual background of Chemistry, which will make
them competent to meet the challenges of academic and professional courses after the higher
secondary stage.

The new and updated curriculum is based on disciplinary approach with rigor and depth
taking care that the syllabus is not heavy and at the same time it is comparable to the
international level. The knowledge related to the subject of chemistry has undergone
tremendous changes during the past one decade. Many new areas like synthetic materials, bio-
molecules, natural resources, industrial chemistry are coming in a big way and deserve to be an
integral part of chemistry syllabus at senior secondary stage. At international level, new
formulations and nomenclature of elements and compounds, symbols and units of physical
quantities floated by scientific bodies like IUPAC and CGPM are of immense importance and
need to be incorporated in the updated syllabus. The revised syllabus takes care of all these
aspects. Greater emphasis has been laid on use of new nomenclature, symbols and
formulations, teaching of fundamental concepts, applications of concepts in chemistry to
industry/technology, logical sequencing of units, removal of obsolete content and repetition
etc.

OBJECTIVES

The board objectives of teaching Chemistry at Senior Secondary Stage are to help the
learners:

 To promote understanding of basic facts and concepts in chemistry while retaining the
excitement of chemistry.
 To make students capable of studying chemistry in academic and professional courses (such
as medicine technology) at tertiary level.
 To expose the students to various emerging new areas of chemistry and apprise them with
their relevance in their future studies and their application in various spheres of chemical
sciences and technology.
 To equip students to face various, changes related to health, nutrition, environment,
population, weather, industries and agriculture.
 To develop problem solving skills in students.
 To expose the students to different processes used in industries and their technological
applications.
 To apprise students with interface of chemistry with other disciplines of science such as
physics, biology, geology, engineering etc.
 To acquaint students with different aspects of chemistry used in daily life.
 To develop an interest in students to study chemistry as a discipline.

(THEORY)

One Paper Time: 3 Hours 60 Marks

Unit No. Title Marks

Unit I Solid State 04
Unit II Solutions 03
Unit III Electrochemistry 06
Unit IV Chemical Kinetics 04
Unit V Surface chemistry 04
Unit VI General Principles and processes of Isolation Elements 03
Unit VII p-Block Elements 06
Unit VIII d- and f-Block Elements 05
Unit IX Coordination Compounds 03
Unit X Haloalkanes and Haloarenes 05
Unit XI Alcohols, Phenols and Ethers 02
Unit XII Aldehydes, Ketones and Carboxylic acids 03
Unit XIII Organic Compounds containing Nitrogen 02
Unit XIV Biomolecules 03
Unit XV Polymers 03
Unit XVI Chemistry in Everyday life 04
Total 60

Unit I: Solid State

Classification of Solids based on different binding forces: molecular, ionic covalent and metallic
solids, amorphous and crystalline solids (elementary idea), unit cell in two dimensional and
three dimensional lattices, calculation of density of unit cell, packing in solids, voids, number of
atoms per unit cell in a cubic unit cell, point defects, electrical and magnetic properties.
Unit II: Solutions

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

gases in liquids, solid solutions, colligative properties-relative lowering of vapour pressure,
elevation of B.P. depression of freezing point, osmotic pressure, determination of molecular
masses using colligative properties, abnormal molecular mass.

Unit III: Electrochemistry

Redox reactions, conductance in electrolytic solutions, specific and molar conductivity

variations of conductivity with concentration, Kohlrausch’s Law, electrolysis and laws of
electrolysis (elementary idea), dry cell. Electrolytic cells and Galvanic cells; lead accumulator,
EMF of a cell standard electrode potential, Nernst equation and its application to chemical
cells, fuel cells; corrosion.

Unit IV: Chemical Kinetics

Rate of a reaction (average and instantaneous), factors affecting rates 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)

Unit V: Surface Chemistry

Adsorption- physisorption and chemisorptions factors affecting adsorption of gases of solids;

catalysis : homogenous and heterogeneous activity and selectivity : enzyme catalysis; colloidal
state : distinction between true solutions colloids and suspensions; lyophilic, lyophobic
multimolucular, and macromolecular colloids; properties of colloids; Tyndall effect, Brownian
movement, electrophoresis, coagulation; emulsion- types of emulsions.

Unit VI: General Principles and Processes of Isolation of Elements

Principles and methods of extraction- concentration, oxidation, reduction, electrolytic method

and refining; occurrence and principles of extraction of aluminum, copper, zinc and Iron.

Unit VII: p-Block Elements

Group 15 Elements: General introduction, electronic configuration, occurance oxidation states,

trends in physical and chemical properties; nitrogen- preparation, properties and uses :
compounds of nitrogen; preparation, properties of ammonia and nitric acid, oxides of nitrogen
(structure only); Phosphorous-allotropic forms : compounds of phosphorous: preparation and
properties of phosphine, halides (PCl3, PCl5) and oxoacids (elementary idea only)
Group 16 Elements: General introduction, electronic configuration, oxidation states,
occurrence, trends in physical and chemical properties; dioxygen: preparation, properties and
uses; simple oxides; Ozone. Suphur-allotropic forms; compounds of sulphure : preparation,
properties and uses of sulphure dioxide: sulphuric acid: industrial process of manufacture,
properties and uses, oxoacids of sulphur (structures only).

Group 17 Elements: General introduction, electronic configuration, oxidation states,

occurrence, trends in physical and chemical properties; compounds of halogens : Preparation,
properties and uses of chlorine and hydrochloric acid, inter halogen compounds, oxoacids of
halogens (structure only)

Group 18 Elements: General introduction, electronic configuration. Occurrence, trends in

physical and chemical properties, uses.

Unit VIII: d and f-Block Elements

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 K2 Cr2 O7 and KMnO4.

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

contraction.

Actinoids- Electronic configuration, oxidation states.

Unit IX: Coordination Compounds

Coordination Compounds – introduction, ligands and coordination number, colour, magnetic

properties and shapes, IUPAC nomenclature of mononuclear coordination compounds.
Bonding; isomerism, importance of coordination compounds (in qualitative analysis, extraction
of metals and biological system).

Unit X: Haloalkanes and Haloarenes

Haloalkanes:

Nomenclature, nature of C-X bond, physical and chemical properties, mechanism of

substitution reactions.

Haloarenes:

Nature of C-X bond, substitution reactions (directive influence of halogen for monosubstituted
compounds only)

Uses and environment effects of –dichloromethane, trichloromethane, tetrachloromethane,

iodoform, freons, DDT.
Unit XI: Alcohols, Phenols and Ethers

Alcohols: Nomenclature, methods of preparation, physical and chemical properties (of primary
alcohols only); identification of primary, secondary and tertiary alcohols; mechanism of
dehydration, uses, some important compounds-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 XII Aldehydes, Ketones and Carboxylic Acids

Aldehydes and Ketones: Nomenclature, nature of carbonyl group, methods of preparation,

physical and chemical properties and 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 XIII: Organic Compounds containing Nitrogen

Animes: Nomenclature, classification, structure, methods of preparation, Physical and chemical

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

Cyanides and Isocyanides: Will be mentioned at relevant places in context.

Diazonium Salts: Preparation, chemical reactions and importance in synthetic organic

chemistry.

Unit XIV: Biomolecules

Carbohydrates: Classification, (aldoses and ketoses) monsaccharides, (glucose and

fructose),oligosaccharides (sucross, lactose, maltose), polysaccharides (sarch, cellulose,
glycogen); importance.

Proteins: Elementary idea of α-amino acids: peptide bond, polypeptides, proteins, primary
structure, secondary structure, tertiary structures and quaternary structure (qualitative idea
only), denaturation of proteins: enzymes.

Vitamins: Classification and functions

Nucleic Acids: DNA & RNA.

Unit XV: Polymers

Classification: natural and synthetic, methods of polymerization (addition and condensation),

copolymerization. Some important polymers: natural and synthetic like polythene, nylon,
polyesters, Bakelite, rubber.

Unit XVI: Chemistry in Everyday life

1. Chemicals in medicines: analygesics, tranquilizers, antiseptics, disinfectants, antimicrobials,

antifertility drugs, antibiotics, antacids, antihistamines.
2. Chemicals in food: preservatives, artificial sweetening agents.
3. Cleansing agents: soaps and detergents, cleansing action.

PRACTICAL

EVALUATION SCHEME FOR EXAMINATION MARKS

Volumetric Analysis 07 Marks
Salt Analysis 05 Marks
Content Based Experiment 02 Marks
Class Record and Viva 03 Marks
Investigatory Project 03 Marks
Total 20 Marks

PRACTICAL SYLLABUS

A. Surface Chemistry
(a) Preparation of one lyophilic and one lyophobic sol.
Lyophilic sol-Starch, egg albumin and gum.
Lyophobic sol-aluminum hydroxide, ferric hydroxide, arsensious sulphide.
(b) Study of the role of emulsifying agent in stabilizing the emulsions of different oils.

B. Chemical Kinetics
(a) Effect of concentration and temperature on the rate of reaction between sodium
thiosulphate and hydrochloric acid.
(b) Study of reaction rates of any one of the following:
(i) Reaction of iodide ion and with hydrogen peroxide at room temperature using
different concentration of iodide ions.
(ii) Reaction between potassium iodate, KIO3 and sodium sulphite
: (Na2 SO3) using starch solution as indicator (clock reaction).
C. Thermochemistry

(a) Any one of the following experiments:

(i) Enthalpy of dissolution of copper sulphate or potassium nitrate.
(ii) Enthalpy of neutralization of strong acid (HCl) and strong base (NaOH)
(iii) Determination of enthalphy change during interaction (Hydrogen bond
formation) between acetone and chloroform.

D. Electochemistry

Variation of cell potential in Zn/Zn2+ǁCu2+/Cu with change in concentration of electrolytes

(CuSO4 or ZnSO4) at room temperature.

E. Chromatography

(i) Separation of pigments from extracts of leaves and flowers by pap chromatography
and determination of Rf values.
(ii) Separation of constituents present in an inorganic mixture containing cations only
(constituents having wide 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 two of the following compounds
(i) Acetanilide
(ii) Di-benzal acetone
(iii) p-Nitroacetanilide
(iv) Aniline yellow or 2-Napthol aniline dye.
(v) Iodoform

H. Test for the functional groups present in organic compounds:

Unsaturation, alcoholic, phenolic, aldehydic, ketonic, carboxylic and amino (primary groups)

I. Study of Carbohydrates, fats and proteins in pure form and detection of their presence in
given food stuffs.
J. Determination of concentration/molarity of KMnO4 solution by titrating it against a
standard solution of :
(i) Oxalic acid
(ii) Ferrous ammonium sulphate.
(Students will be required to prepare standard solutions by weighing themselves)

K. Qualitative analysis
 Determination of 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-, SO42-, NO2, NO3, Cl-, Br-, I-, PO43-; C2O42-, CH3COO-

(Note Insoluble salts excluded)

PROJECT:

Scientific investigations involving laboratory testing and collecting information from other
sources.

A Few suggested Projects

Study of 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 (anised), Ajwain (carum), Illaichi (cardomam).
Study of common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and
pepper.
Note: Any other investigatory project, which involves about 10 period of work, can be
chosen with the approval of the teacher.

BOOKS RECOMMENDED:

Chemistry Part-I

Published by NCERT, New Delhi

Chemistry Part-II