Topics
Some Basic Concepts of Chemistry
Introduction to Analytical Chemistry
- Introduction of Analytical Chemistry
- Analysis
- Mathematical Operation and Error Analysis
- Determination of Molecular Formula
- Chemical Reactions and Stoichiometric Calculations
- Limiting Reagent
- Concentration of a Solution
- Use of Graph in Analysis
Basic Analytical Techniques
- Introduction of Some Analytical Techniques
- Purification of Solids
- Crystallisation Method
- Fractional Crystallization
- Simple Distillation Method
- Solvent Extraction
- Chromatography Method
- Chromatography Method > Adsorption Chromatography
- Chromatography Method > Partition Chromatography
Structure of Atom
Chemical Bonding
- Concept of Chemical Bonding
- Kossel-lewis Approach to Chemical Bonding - Octet Rule
- Kossel and Lewis Approach to Chemical Bonding
- Formal Charge
- Limitations of the Octet Rule
- Valence Shell Electron Pair Repulsion (VSEPR) Theory
- Valence Bond Theory (VBT)
- Molecular Orbital Theory
- Parameters of Covalent Bond
- Dipole Moment
- Resonance
Redox Reactions
Modern Periodic Table
- Introduction of Periodic Table
- Structure of the Modern Periodic Table
- Periodic Table and Electronic Configuration
- Blockwise Characteristics of Elements
- Periodic Trends in Elemental Properties
Elements of Group 1 and 2
Elements of Group 13, 14 and 15
- Electronic Configuration of Elements of Groups 13, 14 and 15
- Trends in Atomic and Physical Properties of Elements of Groups 13, 14 and 15
- Chemical Properties of the Elements of the Groups 13,14 and 15
- Carbon: A Versatile Element
- Allotropes of Carbon > Diamond
- Molecular Structures of Some Important Compounds of the Group 13, 14 and 15 Elements
- Chemistry of Notable Compounds of Elements of Groups 13, 14 and 15
States of Matter
Adsorption and Colloids
Chemical Equilibrium
- Introduction of Chemical Equilibrium
- Equilibrium in Physical Processes
- Equilibrium in Chemical Processes - Dynamic Equilibrium
- Law of Mass Action and Equilibrium Constant
- Homogeneous and Heterogenous Equilibria
- Characteristics of Equilibrium Constant
- Applications of Equilibrium Constants
- Le Chaterlier's Principle and Factors Altering the Composition of Equilibrium
- Industrial Application
Nuclear Chemistry and Radioactivity
- Introduction: Nuclear Chemistry is a Branch of Physical Chemistry
- Classification of Nuclides
- Nuclear Stability
- Radioactivity
- Radioactive Decays
- Modes of Decay
- Nuclear Reactions
- Applications of Radio Isotopes
Basic Principles of Organic Chemistry
- Organic Chemistry
- Structural Representation of Organic Molecules
- Classification of Organic Compounds
- Nomenclature
- Isomerism
- Theoretical Basis of Organic Reactions
Hydrocarbons
Chemistry in Everyday Life
Estimated time: 6 minutes
Maharashtra State Board: Class 12
Key Points: Basics of Food Chemistry
What Food Does:
- Food provides nutrients used by the body as the source of energy; nutrients also regulate growth, maintain and repair body tissues
- Nutrients include: carbohydrates, lipids, proteins, vitamins, minerals, and water
- Quality of food changes on shelving due to enzyme action, chemical reactions with the environment, and action of microorganisms
- Food preservation and processing are essential techniques to enhance shelf life, safety, and nutritional value
Main Categories of Food Additives:
| No. | Category | Purpose |
|---|---|---|
| i | Food colours | Appearance |
| ii | Flavours and sweeteners | Taste |
| iii | Fat emulsifiers and stabilising agents | Texture |
| iv | Flour improvers — antistaling agents and bleaches | Quality |
| v | Antioxidants | Prevent oxidation |
| vi | Preservatives | Shelf life |
| vii | Nutritional supplements (minerals, vitamins, amino acids) | Nutrition |
Natural Fats and Their Physical States:
| Property | Saturated Fats | Mono-unsaturated Fats | Poly-unsaturated Fats |
|---|---|---|---|
| van der Waals force | Strong | Weak | Weak |
| Physical state | Solid | Liquid | Liquid |
| Examples | Coconut oil, butter, margarine, vanaspati ghee | Olive oil, peanut oil, canola oil | Safflower oil, sunflower oil, soyabean oil, corn oil, fish oil |
