CHEMISTRY SYLLABUS (Science Stream)
Academic Year (2022 - 23)
SYLLABUS FOR HIGHER SECONDARY FINAL YEAR COURSE
One Paper - Time - Three Hours - Marks 100
Assam Higher Secondary Education Council
Revised Syllabus Chemistry (Theory) for H.S.2nd Year (Session
2022-23)
Distribution of Marks
|
SL
No. |
UNIT
|
No.
of periods |
Marks |
|
1 |
The Solid State |
10 |
4 |
|
2 |
Solutions |
12 |
5 |
|
3 |
Electrochemistry |
12 |
5 |
|
4 |
Chemical Kinetics |
12 |
5 |
|
5 |
Surface Chemistry |
9 |
3 |
|
6 |
p-Block Elements |
18 |
6 |
|
7 |
d-and f-Block Elements |
8 |
4 |
|
8 |
Coordination Compounds |
10 |
5 |
|
9 |
Haloalkanes and
Haloarenes |
20 |
8 |
|
10 |
Alcohols, Phenols and
Ethers |
15 |
6 |
|
11 |
Aldehydes, Ketones and
Carboxylic Acids |
20 |
8 |
|
12 |
Amines |
12 |
5 |
|
13 |
Biomolecules |
7 |
3 |
|
14 |
Polymers |
5 |
3 |
|
|
Total |
170 |
70 |
Syllabus (Theory) for
Session 2022-23
The
Solid State
1.1
General Characteristics of Solid State.
1.2
Amorphous and Crystalline Solids.
1.3
Classification of Crystalline Solids.
1.4
Crystal lattices and Unit Cell.
1.5 Number of Atoms in a Unit Cell.
1.6 Close Packed Structure.
1.7 Packing Efficiency.
1.8 Calculation Involving Unit Cell Dimensions.
1.9 Imperfection of Solids.
1.10 Electrical Properties.
Solutions
2.1 Types of Solutions.
2.2 Expressing Concentration of Solutions.
2.3 Solubility.
2.4 Vapour Pressure of Liquid Solutions.
2.5 Ideal and Non-ideal solutions.
2.6 Colligative Properties and Determination of Molar Mass.
Electrochemistry
3.1 Electrochemical Cell.
3.2 Galvanic Cell.
3.3 Nernst Equation.
3.4 Conductance of Electrolytic Solution.
3.5 Electrolytic Cell and Electrolysis (Deleted 3.5.1 Product of Electrolysis).
Chemical Kinetics
4.1 Rate of a Chemical Reaction.
4.2 Factors Influencing Rate of a Reaction.
4.3 Integrated Rate Equations (zero order, first order, half-life
of a reaction).
4.4 Pseudo First Order Reaction.
4.5 Temperature Dependence of the Rate of a Reaction.
Surface Chemistry
5.1 Adsorption.
5.2 Catalysis (Deleted 5.2.2 Adsorption Theory of Heterogeneous
Catalysis, 5.2.3 Shape Selective Catalysis by Zeolites)
5.3 Colloids.
5.4 Classification of Colloids (Deleted 5.4.4 Preparation
of Colloids)
5.5 Emulsions.
5.6 Colloids Around Us.
The p-Block Elements
7.1 Group 15 Elements.
7.2 Dinitrogen.
7.3 Ammonia.
7.5 Nitric Acid.
7.6 Phosphorous – Allotropic Forms.
7.7 Phosphine.
7.9 Oxoacids of Phosphorous (Hypophosphorous Acid, Orthophophorous
acid and Orthophosphoric acid only).
7.10 Group 16 Elements.
7.11 Dioxygen.
7.12 Simple Oxides.
7.13 Ozone.
7.14 Sulphur – Allotropic Forms.
7.15 Sulphur Dioxide.
7.16 Oxoacids of Sulphur.
7.17 Sulphuric Acids.
7.18 Group 17 Elements.
7.19 Chlorine.
7.20 Hydrogen Chloride.
7.21 Oxoacids of Halogens.
7.22 Interhalogen Compounds.
7.23 Group 18 Elements.
d- and f- Block Elements
8.1 Positions in the Periodic Table.
8.2 Electronic Configuration of the d-Block Elements.
8.3 General Properties of the Transition Elements.
(Deleted 8.3.5 Trends in the M2+/M Standard
Electrode Potential, 8.3.6 Trends in the M3+/M Standard Electrode Potential,
8.3.8 Chemical Reactivity and E0 values)
8.5 The Lanthanides (Deleted 8.5.4 General Characteristics)
Coordination Compounds
9.1 Werner’s Theory of Coordination Compounds.
9.2 Definitions of Some Important Terms Pertaining to Coordination
Compounds.
9.3 Nomenclature of Coordination Compounds.
9.5 Bonding in Coordination Compounds (Deleted 9.5.3 Limitations
of Valence Bond Theory, 9.5.4 Crystal Field Theory, 9.5.6 Limitation of Crystal
Theory)
9.8 Importance and Application of Coordination Compounds.
Haloalkanes and Haloarenes
10.1 Classifications.
10.2 Nomenclature.
10.3 Nature of C-X bonds.
10.4 Methods of Preparation of Haloalkanes.
10.5 Preparation of Haloarenes.
10.6 Physical Properties.
10.7 Chemical Reactions.
(Deleted Polyhalogen Compounds)
Alcohols, Phenols and Ether
11.1 Classifications (Alcohols, Phenols and Ethers).
11.2 Nomenclature (Alcohols, Phenols and Ethers).
11.4 Alcohols and Phenols (Preparations, Physical Properties,
Chemical Reactions.
11.6 Ethers (Preparation, Physical Properties and Chemical
Reaction).
Aldehydes, Ketones and Carboxylic Acids
12.1 Nomenclature and Structure of Carbonyl Groups.
12.2 Preparation of Aldehydes and Ketones.
12.3 Physical Properties (Aldehydes and Ketones).
12.4 Chemical Reactions (Aldehydes and Ketones).
12.6 Nomenclature and Structure of Carboxyl Group.
12.7 Methods of Preparation of Carboxylic Acids.
12.8 Physical Properties (Carboxylic Acids).
12.9 Chemical Reactions (Carboxylic Acids).
Amines
13.1 Structure of Amines.
13.2 Classification.
13.3 Nomenclature.
13.4 Preparation of Amines.
13.5 Physical Properties.
13.6 Chemical Reactions.
13.7 Methods of Preparation of Diazonium Salts.
13.8 Physical Properties.
13.9 Chemical Reactions.
Biomolecules
14.1 Carbohydrates (14.1.1 Classification, 14.1.2
Monosaccharaides, 14.1.2.1.
Glucose, Deleted
Structure of Glucose, Cyclic
Structure of Glucose, 14.1.2.2.
Fructose, Structure of Fructose, Deleted 14.1.3 Disaccharides, Deleted 14.1.4 Polysaccharides, Deleted 14.1.5 Importance of Carbohydrate)
14.2 Proteins (Elementary ideas of proteins and amino acids,
Peptide bonds, Polypeptides, Structure of proteins (Primary, secondary,
Tertiary and Quaternary structure (Qualitative ideas only), Denaturation of
proteins).
14.4 Vitamins (Types of Vitamins and deficiency diseases).
14.5 Nucleic Acids (DNA & RNA).
Polymers
15.1 Classification of Polymers.
15.2.1.2 Some Important Addition Polymers.
15.2.2.1 Some Important Condensation Polymers.
Syllabus Chemistry
(Practical) for H.S.2nd Year (Session 2022-23)
3 HOURS DURATION/30 MARKS
|
Evaluation
Scheme for Practical Examination |
Marks |
|
Volumetric Analysis |
6 |
|
Qualitative Analysis (Salt Analysis) |
10 |
|
Any one experiment from F,G,H |
4 |
|
Project Work OR Any three experiments from A to E |
5 |
|
Class Record and Viva |
5 |
|
Total
|
30 |
SYLLABUS FOR CHEMISTRY
PRACTICAL
Total Marks- 30 Total
Periods 60
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, arsenious sulphide.
(b)
Dialysis of sol prepared in (a) above.
(c)
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 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.
Thermo chemistry
Any
one of the following experiments:
(a)
Enthalpy of dissolution of copper sulphate or potassium nitrate.
(b)
Enthalpy of neutralization of strong acid (HCl) and strong base (NaOH).
(c)
Determination of enthalpy 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
(a)
Separation of pigments from extracts of leaves and flowers by paper
chromatography and determination of Rf values.
(b)
Separation of constituents present in an inorganic mixture containing two
cations only (constituents having wide difference in Rf
values
to be provided).
F.
Preparation of Inorganic Compounds
(a)
Preparation of double salt, ferrous ammonium sulphate or potash alum.
(b)
Preparation of potassium ferric oxalate.
G.
Preparation of Organic Compounds
Preparation
of any one of the following compounds:
(a)
Acetanilide.
(b)
Di-benzal acetone.
(c)
p-Nitroacetanilide.
(d)
Aniline yellow or 2-Napththol aniline dye.
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.
Volumetric Analysis:
Determination
of Concentration/Molarity of KMnO4 Solution by Titrating it against a Standard Solution
of
(a)
Oxalic acid.
(b)
Ferrous ammonium sulphate.
(Students
will be required to prepare standard solutions by weighing themselves).
K.
Qualitative Analysis
Determination
of one anion and one cation in a given salt.
Cations.
Pb2+, Cu2+, Al3+, Fe3+, Mn2+, Ni2+, Zn2+, Co2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4+
Anions.
CO32-, S2-, SO32-, SO42-, NO2-, NO3-, Cl-, Br-, I-, PO43-, C2O42-.CH3COO-
(Note:
Insoluble salts excluded)
L.
Projects
Scientific investigation involving laboratory testing and
collecting information from other sources.
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 (aniseed),
Ajwain (carum), Illaicbi (cardamom).
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 periods of work, can be
chosen with the approval of the teacher.
***
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