Chemistry in Everyday Life: Skill Enhancement Course (S.E.C.)

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

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.

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.

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

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:

a)     Estimation of chlorine content in swimming pool water

b)    To study the effect of sunlight on pH of chlorinated water of swimming pool

c) Quality testing of chlorine stabilizer

Scheme of Examination

The duration of examination will be 4 hrs.

The following exercises will be set in the examination

1.Testing of Samples

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

Five marks shall be further divided as-

Two 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:

Five 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. Five 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.