CHEMISTRY IN EVERYDAY LIFE

Paper Code: 
G-CHY 201
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objective(s):

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 skill for the estimation of soil, fertilizers, food additives and adulterants.

 

 
Course Outcomes (COs):

Course Outcomes

Teaching Learning Strategies

Assessment

Strategies

On completion of this course, the students will be able to-

CO1: formulate and prepare cosmetics for skin and hair care.

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

CO3: identify adulterants in some common food items.

CO4: measure the pH, conductivity

and macronutrients in soil samples and perform quality testing of fertilizers.

CO5: estimate chlorine content in swimming pool water and study the effect of sunlight on chlorinated water.

 
  • Laboratory instructions and Demonstrations
  • Interactive lectures
  • Group discussions
  • Digital learning

 
  • Conduction of Experiments
  • Lab Records
  • Viva voce

 
 

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, antilice, 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:

a)     Analysis of Milk and milk products- Acidity, total solids, fat, total nitrogen, lactose, phosphate activity, casein.

b)     Identification of adulterants in some common food items- edible oil, ghee, milk,coffee powder, chili powder, turmeric powder, coriander powder, asafoetida and pulses.

c)     Analysis of oils: saponification value, iodine value

d)     Spectrophotometric determination of iron in vitamin / dietary tablets.

e)   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:

a)       Qualitative testing of urea and DDT

b)       Measurement of pH in soil samples

c)       Measurement of conductivity in soil samples

d)       Estimation of macro nutrients- potassium, calcium, magnesium in soil samples by flame photometry/atomic absorption spectrophotometer

e)    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:

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 stabilize

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

SUGGESTED READINGS:

  • Vogel’s qualitative Inorganic analysis,  Sixth Edition; G.Svehla & I.B. Sivankar; Prentice Hall, 2012.
  • Food Chemistry, Alex V Ramani, MJP Publisher, New Delhi, 2019,
  • Instrumental Methods of Analysis of Food Additives, H.Wincciam and Henry J Noebles; Interscience Publisher, NewYork, 1961.
  • 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.
  • Commercial methods of analysis, F.D. Snell & F.M. Biffen, D.B. Taraporavala & sons.
  • Chemical Analysis - A Series of Monographs on Analytical Chemistry and its Applications, J.J.Elving & I.M.Kolthoff; Inter Science- Vol I to VII.
  • Aanalytical Agricultrual Chemistry, S.L. Chopra & J.S.Kanwar; Kalyani Publishers.

e-RESOURCES:     

 

Scheme of Examination

The duration of examination will be 4 hrs.

The following exercises will be set in the examination

Quantitative Analysis                                   25 marks

Testing of samples                                      18 marks

 Preparation of products                              15 marks

Viva                                                          12 marks

                  Total                                                        70 marks

1.Testing of Samples

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

Nine marks shall be further divided as-

Four marks will be awarded to a candidate if she has approached in a systematic and correct manner towards the testing of samples and five 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
     

% Error

Marks

1.0

10

1.1

9

1.2

8

1.3

7

1.4

6

1.5

5

1.6

4

1.7

3

 1.8        

2

1.9                              

1

> 2.0

0

 

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.

 

Academic Year: 
2023-2024
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