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Comprehensive Chemistry Activities Class 12th Vol.I

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Chapter Number Chapter Name Price Select
Chapter 1 Surface Chemistry ₹18.75
Chapter 2 Chemical Kinetics ₹18.75
Chapter 3 Thermochemistry ₹18.75
Chapter 4 Electrochemistry ₹18.75
Chapter 5 Chromatography ₹18.75
Chapter 6 Preparation of Inorganic Compounds ₹18.75
Chapter 7 Preparation of Organic Compounds ₹18.75
Chapter 8 Tests for the Functional Groups Present in Organic Compounds ₹18.75
Chapter 9 Test of Carbohydrates, Fats and Proteins in Pure Samples and Detection of their Presence in Given Food Stuffs ₹18.75
Chapter 10 Volumetric Analysis ₹18.75
Chapter 11 Qualitative Analysis ₹18.75
Chapter 12 INVESTIGATORY PROJECTS : Study of Oxalate Ion Content in Guava Fruit, Study of the Quantity of Caesin Present in Different Samples of Milk, Study of Adulterants in Food-stuffs, Preparation of an Alum from Scrap Aluminium, Comparative Study of Commercial Antacids, To Study the Foaming Capacity of Soaps, The Study of Contents Responsible for Flavour of Tea, Study of the Effect of Metal Coupling on the Rusting of Iron, Sterilization of Water with Bleaching Powder, Study of Constituents of an Alloy, Comparative Study of the Rate of Fermentation of Various Food Materials ₹18.75
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Product Specifications

Publisher Laxmi Publications
ISBN 9788131808160
Author: Dr. N. K. Verma
Available Available in all digital devices
IIT AIPMT
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  • About the book

Comprehensive Chemistry Activities Class 12th Vol.I by Dr. N. K. Verma
Book Summary:

This is a comprehensive guide for Chemistry Activities in the subject of Chemistry. It is essential for candidates Class-XII student.

Audience of the Book :
This book Useful for class-12th students.
Table of Contents:

1.    Surface Chemistry
2.    Chemical Kinetics
3.    Thermochemistry
4.    Electrochemistry
5.    Chromatography
6.    Preparation of Inorganic Compounds
7.    Preparation of Organic Compounds
8.    Tests for the Functional Groups Present in Organic Compounds
9.    Study of Carbohydrates, Fats and Proteins in Pure form and detection of their presence in given Food Stuffs
10.  Volumetric Analysis
10.  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 Adulterants in Food-Stuffs
5.    Preparation of an Alum from Scrap Aluminum
6.    Comparative Study of Commercial Antacids
7.    To Study the Foaming Capacity of Soaps
8.    The Study of Contents Responsible for Flavour of Tea
9.    Study of the Effect of Matel Coupling on the Rusting of Iron
10.  Sterilization of Water with Bleaching Powder
11.  Study of Constituents of an Alloy
12.  Comparative Study of the Rate of Fermentation of Various Food Materials

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