CONTENTS: 1. Introduction to Basic Laboratory Equipment 2. Surface Chemistry 3. Chemical Kinetics 4. Thermochemistry 5. Electrochemistry 6. Chromatography 7. Preparation of Inorganic Compounds 8. Preparation of Organic Compounds 9. Tests for the Functional Groups Present in Organic Compounds 10. Study of Carbohydrates, Fats and Proteins in pure form and detection of their presence in given food stuffs 11. Volumetric Analysis 12. Qualitative Analysis INVESTIGATORY PROJECTS 1. Study of Oxalate Ion Content in Guava Fruit 2. Study of the Quantity of Caesin present in different samples of milk 3. Preparation of Soyabean milk and its comparison with natural milk 4. Study of effect of Potassium Bisulphate as food preservative under various conditions 5. Comparaitive study of the rate of fermentation of various food materials 6. Extraction of essential oils present in saunf (Aniseed), Ajwain (Carum) and Illaichi (Cardamom) 7. Study of Adultrants in food-stuffs 8. Preparation of an alum from Scrap Aluminium 9. Study of the effect of metal coupling on the rusting of Iron 10. Preparation of Rayon thread from filter paper 11. Dyeing of Fabrics 12. Sterilization of water with Bleaching Powder 13. Setting of Cement 14. Study or presence of insecticides and pesticides in fruits and vegetables 15. Comparative study of Commercial Antacids 16. Study of constituents of an Alloy Appendices Appendix - I Appendix - II Logarithmic Tables
