Chemistry in Everyday Life

Paper Code: 
24SCHY501
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to

get acquainted with the composition of different cosmetics and laundry products and to develop entrepreneurial skills

develop an analytical skills for the estimation of soil, fertilizers, food additives and adulterants.

 

Course Outcomes: 

Course

Learning Outcome

(at course level)

Learning and Teaching Strategies

Assessment Strategies

Course Code

Course

Title

24SCHY  501

 

Chemistry in Everyday Life

(Practical)

 

CO1: Discuss the classification and composition of different cosmetic products and prepare cosmetics for skin and hair care.

CO2: Prepare variety of soaps, detergents and perform the quality testing of soaps.

CO3: Develop concepts of food science, covering nutritional value, processing, preservation, additives and adulteration analysis.

CO4: Discuss plant nutrition, soil analysis, and perform quality testing of fertilizers and compost preparation.

CO5: Describe the properties of swimming pool water and estimate its chlorine content.

CO6: Compile and report the results efficiently, and develop communications skills.

CO7: Contribute effectively in course-specific interaction.

Approach in teaching:

Laboratory instructions and

demonstrations.

 

Learning activities for the students:

Peer learning, hands-on-learning,

interpretation of data, record writing and learning through virtual labs.

 

Theory  examination along with  conduction of experiments, lab records, viva voce

quiz.

 

 

12.00
Unit I: 
Chemistry in Cosmetics

Analysis of cosmetics: Major and minor constituents and their function

Composition of skin creams, hand lotions, nail paints, lip balm, conditioners, different kinds of Shampoos: antidandruff, anti lice, herbal and baby shampoos. Hazards of cosmetics.

Perfumes: requirement of a good perfume, composition of marketed perfumes, classification of perfumery materials.

Hands-on Exercises: Preparation of Cold cream, Talcum Powder, Lip Balm, Nail Polish Remover and Shampoo    

12.00
Unit II: 
Chemistry in Laundry

Soaps (bathing and washing) - Formulation of soap, different ingredient used in soaps, synthetic surfactants and their mode of action. Bleaching agents(chlorine and sodium perborate) and their mode of action.

Detergents- composition, surfactants. Drycleaning and its effect on the environment.

Hands-on Exercises:  

a) Preparation of Hand Wash and soap (bathing and washing soap)
b) Quality testing of soap-  moisture and volatile matter, alkali content, total fatty matter, free acidity, chlorides and foam height.

14.00
Unit III: 
Chemistry in Kitchen

Nutritional value of foods, idea about food processing and food preservations.

Definition and uses of food additives –Sweeteners, preservatives (sodium carbonate, sodium benzoate, sorbic acid),  Flavouring agents (vanilla, isoamyl acetate, limonene, ethylpropionate , allyl hexanoate), Emulsifiers, Acidulants, Coloring Matter ( Brilliant blue FCF, fast green FCF, tertrazine, sunset yellow FCF).

Food Adulteration: Introduction, Common adulterants in different foods- milk and milk products, vegetable oils, and fats, spices and condiments, cereals, pulses, sweetening agents and beverages. Harmful effects.

Hands-on Exercises:

  1. Analysis of Milk and milk products- Acidity, total solids, fat, total nitrogen, lactose, phosphate activity, casein.
  2. Identification of adulterants in some common food items:  Edible oil, Ghee, Milk, Coffee powder, Chili powder, Turmeric powder, Coriander powder, Asafoetida and Pulses.
  3. Analysis of oils: saponification value, iodine value
  4. Spectrophotometric determination of Iron in Vitamin / Dietary Tablets.
  5. Spectrophotometric Identification and Determination of Caffeine and Benzoic Acid in Soft Drink.

 

12.00
Unit IV: 
Chemistry in Garden

Food for plants, nutrient deficiencies in plants, soil quality. Fertilizers: urea, superphosphate and NPK Pesticides: DDT, naphthalene,  p-dichlorobenzene, nicotine, allethrin, and their toxicities. Manure and Composting.

Hands-on Exercises:

  1. Qualitative testing of urea and DDT
  2. Measurement of pH in soil samples
  3. Measurement of conductivity in soil samples
  4. Estimation of macro nutrients: Potassium, Calcium, Magnesium in soil samples by flame photometry/Atomic absorption spectrophotometer
  5. Preparation of compost using kitchen waste

 

10.00
Unit V: 
Chemistry in Swimming pool

Chlorination of Swimming pool, effect of pH, chlorine stabilisers, super chlorination, effect of sunlight on chlorine. Side effects of chlorine in swimming pools on skin and measures to prevent it.

Hands-on Exercises:

  1. Estimation of chlorine content in swimming pool water
  2. To study the effect of sunlight on pH of chlorinated water of swimming pool
  3. Quality testing of chlorine stabilize

 

 

Scheme of Examination

The duration of examination will be 4 hrs.

The following exercises will be set in the examination

Name of exam

Marks Distribution

Details

CA Test

(30 marks)

10 marks

Mode of exam- written and practical question from Unit I & II

05 marks

Viva

10 marks

File

05 marks

Attendance

Semester End Practical Exam

(70 marks)

60 marks

Mode of exam- written and practical

Exam paper consists of 5 questions, one from each unit.

Question No.

Type of question

Marks

Q 1

Theory

5

Q 2

Theory

5

Q 3

Testing of Samples(any 2)

10

 

Q 4

Quantitative Analysis

25

Q 5

Preparation

15

 

10 marks

Viva

           

 

1.Testing of Samples

The students will be allotted two samples for quality testing (5 marks each).

5 marks shall be further divided as-

2 marks will be awarded to a candidate if she has approached in a systematic and correct manner towards the testing of samples and three marks will be awarded for each test correctly reported and properly recorded.

 

2.Quantitative Analysis:

The exercise carries 25 marks. The distribution of marks will be as follows:

5 marks will be reserved for the preparation of solutions, neat methodical and systematic working of the candidate.

The remaining 20 marks will be distributed as follows:

  • Theory                                                        3 marks
  • Correct observation and proper recording     3 marks
  • Use of correct formula and calculation          4 marks
  • Result                                                         10 marks

 

3.Preparation:

The exercise amongst the candidates will be allotted by lot. Preparation of the product carries 15 marks. 5 marks out of 15 are reserved for neat, methodical and systematic working. The yield, purity and proper presentation of the product shall be taken into account while awarding marks.

 

4.Viva:

Oral questions shall generally be asked over the work assigned to the candidate.

The semester end examination paper would be set by the internal examiner. The mode of examination would be both practical as well as theory. The candidates are expected to write both theory and practical component compulsorily in examination answer sheet.

 

Essential Readings: 
  1. Text Book of Applied Chemistry for Home Science and Allied Sciences, Thankamma Jacob; Mc Millan India Ltd, 2000.
  2. Applied Chemistry, K Bagavathi Sundari, MJP Publishers, New Delhi, 2006.
  3. Instrumental Methods of Analysis of Food Additives, H.Wincciam and Henry J Noebles; Interscience Publisher, NewYork, 1961.

 

References: 
  1. Vogel’s qualitative Inorganic analysis,  Sixth Edition; G.Svehla & I.B. Sivankar; Prentice Hall, 2012.
  2. Food Chemistry, Alex V Ramani, MJP Publisher, New Delhi, 2019,
  3. Instrumental Methods of Analysis of Food Additives, H.Wincciam and Henry J Noebles; Interscience Publisher, NewYork, 1961.
  4. The Chemical Analysis of Foods: Practical Treatise on the Examination  of Food stuffs and the Detection of Adulterants;  Fourth Edition; H.Edward, London, Churchill, 1950.
  5. Commercial methods of analysis, F.D.Snell & F.M.Biffen, D.B.Taraporavala & sons.
  6. Chemical Analysis - A Series of Monographs on Analytical Chemistry and its Applications, J.J.Elving & I.M.Kolthoff; Inter Science- Vol I to VII.
  7. Aanalytical Agricultrual Chemistry,  S.L. Chopra & J.S.Kanwar; Kalyani Publishers.

 

     e-Resources   

  1. https://solutionpharmacy.in/how-to-make-cold-cream/ (Unit I)
  2. https://www.academia.edu/10142240/THE_USE_OF_STATISTICAL_QUALITY_CONTROL_IN_SOAP_MANUFACTURING_COMPANY (Unit II)
  3. https://vikaspedia.in/health/health-campaigns/beware-of-adulteration/methods-for-detection-of-common-adulterants-in-food (Unit III)
  4. https://vlab.amrita.edu/?sub=2&brch=193&sim=1549&cnt=1 (Unit IV)
  5. https://vlab.amrita.edu/?sub=2&brch=193&sim=1315&cnt=1 (Unit IV)

 

 

Academic Year: