CBSE Class 12 Syllabus for Chemistry

CLASS XII (2023-24) (THEORY)
Time : 3 Hours 70 Marks
S.No.       Title                                          No. of Periods     Marks
1         Solutions                                                    10              7
2        Electrochemistry                                         12              9
3        Chemical Kinetics                                       10              7
4        d -and f -Block Elements                             12              7
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 II: 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 III: 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's Law, electrolysis and law of electrolysis (elementary idea), dry cell-electrolytic cells and Galvanic cells, lead accumulator, fuel cells, corrosion.

Unit IV: 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 VIII: 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 IX: 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 X: 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 XI: 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 XII: 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 XIII: 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 XIV: 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 Examination       Marks
Volumetric Analysis                                     08
Salt Analysis                                               08
Content Based Experiment                        06
Project Work                                               04
Class record and viva                                 04
Total                                                           30

PRACTICAL SYLLABUS                                                                         60Periods
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 and Hydrochloric acid.
(b) Study of reaction rates of any one of the following:
(i) Reaction of Iodide ion with Hydrogen Peroxide at room temperature using different concentration of Iodide ions.
(ii) Reaction between Potassium Iodate, (KIO₃) and Sodium Sulphite: (Na₂SO₃) using starch solution as 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 Acetone and Chloroform.

D. Electrochemistry
Variation of cell potential in Zn/Zn²⁺|| Cu²⁺/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 paper chromatography and determination of Rf values.
ii) Separation of constituents present in an inorganic mixture containing two cations only (constituents having large difference in Rf values to be provided).

F. Preparation of Inorganic Compounds
Preparation of double salt of Ferrous Ammonium Sulphate or Potash Alum. Preparation of Potassium Ferric Oxalate.

G. Preparation of Organic Compounds
Preparation of any one of the following compounds
i) Acetanilide ii) Di -benzalAcetone 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 and their detection in given foodstuffs.

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.
Cation : Pb²⁺, Cu²⁺ As³⁺, Aℓ³⁺, Fe³⁺, Mn²⁺, Zn²⁺, Cu²⁺, Ni²⁺, Ca²⁺, Sr²⁺, Ba²⁺, Mg²⁺, NH⁴⁺
Anions: (CO₃)^2-, S^2-, (SO₃)^2-, (NO₂)^-, (SO₄)^2-, Cℓ^-, Br^-, I^-, PO₃^-4, (C₂O₄)^2-, CH₃COO^-,NO₃^- (Note: Insoluble salts excluded)

PROJECT
Scientific investigations involving laboratory testing and collecting information from other sources 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, potato juice, 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.
Practical Examination for Visually Impaired Students of Classes XI and XII Evaluation Scheme

Time Allowed: Two hours Max.                                                   Marks:30

Identification/Familiarity with the apparatus                     5 marks
Written test (based on given/prescribed practicals)       10 marks
Practical Record                                                              5 marks
Viva                                                                                10 marks
Total                                                                               30 marks

General Guidelines
• The practical examination will be of two hour duration.
• A separate list of ten experiments is included here.
• The written examination in practicals for these students will be conducted at the time of practical examination of all other students.
• The written test will be of 30 minutes duration.
• The question paper given to the students should be legibly typed. It should contain a total of 15 practical skill based very short answer type questions. A student would be required to answer any 10 questions.
• A writer may be allowed to such students as per CBSE examination rules.
• All questions included in the question papers should be related to the listed practicals. Every question should require about two minutes to be answered.
• These students are also required to maintain a practical file. A student is expected to record at least five of the listed experiments as per the specific instructions for each subject. These practicals should be duly checked and signed by the internal examiner.
• The format of writing any experiment in the practical file should include aim, apparatus required, simple theory, procedure, related practical skills, precautions etc.
• Questions may be generated jointly by the external/internal examiners and used for assessment.
• The viva questions may include questions based on basic theory/principle/concept, apparatus/materials/ chemicals required, procedure, precautions, sources of error etc.

A. Items for Identification/Familiarity of the apparatus for assessment in practical (All experiments)
Beaker, glass rod, tripod stand, wire gauze, Bunsen burner, Whatman filter paper, gas jar, capillary tube, pestle and mortar, test tubes, tongs, test tube holder, test tube stand, burette, pipette, conical flask, standard flask, clamp stand, funnel, filter paper
Hands-on Assessment
• Identification/familiarity with the apparatus
• Odour detection in qualitative analysis

B. List of Practicals
The experiments have been divided into two sections: Section A and Section B. The experiments mentioned in Section B are mandatory.

SECTION- A

A Surface Chemistry
(1) Preparation of one lyophilic and one lyophobic sol Lyophilic sol - starch, egg albumin and gum
(2) Preparation of one lyophobic sol Lyophobic sol – Ferric hydroxide

B Chromatography
(1) Separation of pigments from extracts of leaves and flowers by paper chromatography and determination of Rf values (distance values may be provided).

C Tests for the functional groups present in organic compounds:
(1) Alcoholic and Carboxylic groups.
(2) Aldehydic and Ketonic

D Characteristic tests of carbohydrates and proteins in the given foodstuffs.

E Preparation of Inorganic Compounds- Potash Alum

SECTION-B (Mandatory)
F Quantitative analysis
(1) (a) Preparation of the standard solution of Oxalic acid of a given volume
(b) Determination of molarity of KMnO₄ solution by titrating it against a standard solution of Oxalic acid.
(2) The above exercise [F 1 (a) and (b)] to be conducted using Ferrous ammonium sulphate (Mohr's salt)
G Qualitative analysis:
(1) Determination of one cation and one anion in a given salt. Cation –NH4+
Anions – CO₃^2-, S^2-, SO₃^2-, Cl^-, CH₃COO^-
(Note: Insoluble salts excluded)

Note: The above practicals may be carried out in an experiential manner rather than recording observations.
Prescribed Books:
1. Chemistry Part -I, Class-XII, Published by NCERT.
2. Chemistry Part -II, Class-XII, Published by NCERT.

1. No chapter wise weightage. Care to be taken to cover all the chapters.
2. Suitable internal variations may be made for generating various templates. Choice(s):
• There will be no overall choice in the question paper.
• However, 33% internal choices will be given in all the sections.