Comprehensive Practical Chemistry Class-XII

By Dr. N. K. Verma, B. K. Vermani, Dr. Neera Verma more
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Chapter 1 Introduction To Basic Laboratory Equipment ₹7.08
Chapter 2 Surface Chemistry ₹7.08
Chapter 3 Chemical Kinetics ₹7.08
Chapter 4 Thermochemistry ₹7.08
Chapter 5 Electrochemistry ₹7.08
Chapter 6 Chromatography ₹7.08
Chapter 7 Preparation Of Inorganic Compounds ₹7.08
Chapter 8 Preparation Of Organic Compounds ₹7.08
Chapter 9 Tests For The Functional Groups Present In Organic Compounds ₹7.08
Chapter 10 Study Of Carbohydrates, Fats And Proteins In Pure Form And Detection Of Their Presence In Given Food Stuffs ₹7.08
Chapter 11 Volumetric Analysis ₹7.08
Chapter 12 Qualitative Analysis ₹7.08

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Product Specifications

Publisher Laxmi Publications All Class 12 Chemistry books by Laxmi Publications
ISBN 9788131803714
Author: Dr. N. K. Verma, B. K. Vermani, Dr. Neera Verma
Number of Pages 272
Available in all digital devices

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Comprehensive Practical Chemistry Class-XII by Dr. N. K. Verma, B. K. Vermani, Dr. Neera Verma
Book Summary:

Comprehensive Practical Chemistry book as per Continuous and Comprehensive Evaluation (CCE) Scheme published by Laxmi Publications.

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


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

      Appendix - I
      Appendix - II
Logarithmic Tables