OBJECTIVES
The curriculum of Chemistry at Senior Secondary Stage aims to:
• promote understanding of basic facts and concepts in chemistry while retaining the
excitement of chemistry.
• make students capable of studying chemistry in academic and professional courses
(such as medicine, engineering, technology) at tertiary level.
• expose the students to various emerging new areas of chemistry and apprise them
with their relevance in future studies and their application in various spheres of
chemical sciences and technology.
• equip students to face various challenges related to health, nutrition, environment,
population, weather, industries and agriculture.
• develop problem solving skills in students.
• expose the students to different processes used in industries and their technological
applications.
• apprise students with interface of chemistry with other disciplines of science such as
physics, biology, geology, engineering etc.
• acquaint students with different aspects of chemistry used in daily life.
• develop an interest in students to study chemistry as a discipline.
• integrate life skills and values in the context of chemistry.
CBSE Class 11 Chemistry Syllabus
Unit I: Some Basic Concepts of Chemistry 18 Periods
Importance and scope of Chemistry. Nature of matter, laws of chemical combination,
Dalton’s atomic theory: concept of elements, atoms and molecules. Atomic and molecular masses, mole concept and molar mass, percentage composition, empirical and molecular formula, chemical reactions, stoichiometry and calculations based on stoichiometry.
Unit II: Structure of Atom 20 Periods
Discovery of Electron, Proton and Neutron, atomic number, isotopes and isobars. Thomson’s model and its limitations. Rutherford’s model and its limitations, Bohr’s model and its limitations, concept of shells and subshells, dual nature of matter and light, de Broglie’s relationship, Heisenberg uncertainty principle, concept of orbitals, quantum numbers, shapes of s, p and d orbitals, rules for filling electrons in orbitals – Aufbau principle, Pauli’s exclusion principle and Hund’s rule, electronic configuration of atoms, stability of half-filled and completely filled orbitals.
Unit III: Classification of Elements and Periodicity in Properties 12 Periods
Significance of classification, brief history of the development of periodic table, modern periodic law and the present form of periodic table, periodic trends in properties of elements -atomic radii, ionic radii, inert gas radii, Ionization enthalpy, electron gain enthalpy, electronegativity, valency. Nomenclature of elements with atomic number greater than 100.
Unit IV: Chemical Bonding and Molecular Structure 20 Periods
Valence electrons, ionic bond, covalent bond, bond parameters, Lewis’s structure, polar character of covalent bond, covalent character of ionic bond, valence bond theory, resonance, geometry of covalent molecules, VSEPR theory, concept of hybridization, involving s, p and d orbitals and shapes of some simple molecules, molecular orbital theory of homonuclear diatomic molecules (qualitative idea only), Hydrogen bond.
Unit VI: Chemical Thermodynamics 23 Periods
Concepts of System and types of systems, surroundings, work, heat, energy, extensive and intensive properties, state functions. First law of thermodynamics -internal energy and enthalpy, heat capacity and specific heat, measurement of ΔU and ΔH, Hess’s law of constant heat summation, enthalpy of bond dissociation, combustion, formation, atomization, sublimation, phase transition, solution and dilution. Second law of Thermodynamics (brief introduction) Introduction of entropy as a state function, Gibb’s energy change for spontaneous and non- spontaneous processes, criteria for equilibrium. Third law of thermodynamics (brief introduction).
Unit VII: Equilibrium 20 Periods
Equilibrium in physical and chemical processes, dynamic nature of equilibrium, law of mass action, equilibrium constant, factors affecting equilibrium – Le Chatelier’s principle, ionic equilibrium- ionization of acids and bases, strong and weak electrolytes, degree of ionization, ionization of poly basic acids, acid strength, concept of pH, hydrolysis of salts (elementary idea), buffer solution, Henderson Equation, solubility product, common ion effect (with illustrative examples).
Unit VIII: Redox Reactions 09 Periods
Concept of oxidation and reduction, redox reactions, oxidation number, balancing redox reactions, in terms of loss and gain of electrons and change in oxidation number, applications of redox reactions.
Unit XII: Organic Chemistry -Some Basic Principles and Techniques 20 Periods
General introduction, methods of purification, qualitative and quantitative analysis, classification and IUPAC nomenclature of organic compounds. Electronic displacements in a covalent bond: inductive effect, electromeric effect, resonance and hyperconjugation. Homolytic and heterolytic fission of a covalent bond: free radicals, carbocations, carbanions, electrophiles and nucleophiles, types of organic reactions.
Unit XIII: Hydrocarbons 18 Periods
Classification of Hydrocarbons
Aliphatic Hydrocarbons:
Alkanes – Nomenclature, isomerism, conformation (ethane only), physical properties, chemical reactions including free radical mechanism of halogenation, combustion and pyrolysis.
Alkenes – Nomenclature, the structure of double bond (ethene), geometrical isomerism, physical properties, methods of preparation, chemical reactions: addition of hydrogen, halogen, water, hydrogen halides (Markovnikov’s addition and peroxide effect), ozonolysis, oxidation, mechanism of electrophilic addition.
Alkynes – Nomenclature, the structure of triple bond (ethyne), physical properties, methods of preparation, chemical reactions: acidic character of alkynes, addition reaction of hydrogen, halogens, hydrogen halides and water.
A. Basic Laboratory Techniques
1. Cutting glass tube and glass rod
2. Bending a glass tube
3. Drawing out a glass jet
4. Boring a cork
B. Characterization and Purification of Chemical Substances
1. Determination of melting point of an organic compound.
2. Determination of boiling point of an organic compound.
3. Crystallization of impure sample of any one of the following: Alum, Copper Sulphate, Benzoic Acid.
C. Experiments based on pH
• Determination of pH of some solutions obtained from fruit juices, varied concentrations of acids, bases and salts using pH paper or universal indicator.
• Comparing the pH of solutions of strong and weak acids of same concentration. Study the pH change in the titration of a strong base using universal indicator.
• Study the pH change by common-ion in case of weak acids and weak bases.
D. Chemical Equilibrium
1. Study the shift in equilibrium between ferric ions and thiocyanate ions by increasing/decreasing the concentration of either of the ions.
2. Study the shift in equilibrium between [Co(H2O)6] 2+ and chloride ions by changing the concentration of either of the ions.
E. Quantitative Estimation
1. Using a mechanical balance/electronic balance.
2. Preparation of standard solution of Oxalic acid.
3. Determination of strength of a given solution of Sodium hydroxide by titrating it against standard solution of Oxalic acid.
4. Preparation of standard solution of Sodium carbonate.
5. Determination of strength of a given solution of hydrochloric acid by titrating it against standard Sodium Carbonate solution.
F. Qualitative Analysis
1. Determination of one anion and one cation in a given salt
Cation: Pb2+, Cu2+ As3+, Aℓ3+, Fe3+, Mn2+, Zn2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4+
Anions: (CO3)2-, S2-, (SO3)2-, (NO2)-, (SO4)2-, Cℓ-, Br-, I-, (PO4)3-, (C2O4)2-, CH3COO-, NO3-
(Note: Insoluble salts excluded)
2. Detection of -Nitrogen, Sulphur, Chlorine in organic compounds.
G. PROJECTS
Scientific investigations involving laboratory testing and collecting information from other sources.
A few suggested Projects
• Checking the bacterial contamination in drinking water by testing sulphide ion
• Study of the methods of purification of water
• Testing the hardness, presence of Iron, Fluoride, Chloride, etc., depending upon the regional variation in drinking water and study of causes of presence of these ions above permissible limit (if any).
• Investigation of the foaming capacity of different washing soaps and the effect of addition of Sodium carbonate on it
• Study the acidity of different samples of tea leaves.
• Determination of the rate of evaporation of different liquids.
• Study the effect of acids and bases on the tensile strength of fibers.
• Study of acidity of fruit and vegetable juices.
Note: Any other investigatory project, which involves about 10 periods of work, can be chosen with the approval of the teacher.
PRACTICAL SYLLABUS
Micro-chemical methods are available for several of 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 concentrations of Iodide ions. (ii) Reaction between Potassium Iodate, (KIO3) and Sodium Sulphite: (Na2SO3) using starch solution as an indicator (clock reaction). C. Thermochemistry Any one of the following experiments (a) Enthalpy of dissolution of Copper Sulphate or Potassium Nitrate. (b) Enthalpy of neutralization of strong acid (HCI) and strong base (NaOH). (c) 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 (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 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: (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 Cation: Pb2+, Cu2+ As3+, Aℓ3+ , Fe3+, Mn2+, Zn2+, Ni2+, Ca2+, Sr2+, Ba2+, Mg2+, NH4 + Anions: (CO3) 2- , S2- , (SO3) 2- , (NO2) – , (SO4) 2- , Cℓ- , Br- , I- , (PO4) 3- , (C2O4) 2- , CH3COO- , NO3 – (Note: Insoluble salts excluded) INVESTIGATORY 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 the quantity of casein present in different samples of milk. • Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc. • Study of the effect of Potassium Bisulphate as a 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 the 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 Topic Marks Identification/Familiarity with the apparatus 5 Written test (based on given/prescribed practicals) 10 Practical Record 5 Viva 10 Total 30 General Guidelines • The practical examination will be of two hours 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 the 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 practical. 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. 1. 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
