Course Objectives:
This course will enable the students to
Course |
Learning Outcome (at course level) |
Learning and Teaching Strategies |
Assessment Strategies |
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Course Code |
Course Title |
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24SCHY301
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Chemistry in Everyday Life (Practical)
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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 communication 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 examinations along with conduction of experiments, lab records, viva voce, quiz.
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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:
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:
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
Name of exam |
Marks Distribution |
Details |
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CA Test (30 marks) |
10 marks |
Mode of exam- written and practical question from Unit I & II |
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05 marks |
Viva |
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10 marks |
File |
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05 marks |
Attendance |
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Semester End Practical Exam (70 marks) |
60 marks |
Mode of exam- written and practical Exam paper consists of 5 questions, one from each unit.
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10 marks |
Viva |
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:
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.
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