Solutions: Thermodynamics of ideal solutions- Ideal solutions and Raoult’s law, deviations from Raoult’s law, non-ideal solutions. Vapour pressure-composition and temperature- composition curves of ideal and non-ideal solutions. Distillation of solutions. Lever rule. Azeotropes.

Partial miscibility of liquids- Phenol-water, trimethylamine-water, nicotine-water systems, critical solution temperature, effect of impurity on partial miscibility of liquids.

Immiscibility of liquids- Principle of steam distillation. Nernst distribution law and its applications, solvent extraction.

Phase Equilibrium: Phases, components and degrees of freedom of a system, criteria of phase equilibrium. Gibbs Phase Rule and its thermodynamic derivation. Derivation of Clausius – Clapeyron equation and its importance in phase equilibria. Phase diagrams of one-component systems (water, CO₂ and sulphur) and two component systems involving eutectics, congruent and incongruent melting points (lead-silver, FeCl₃-H₂O and NaCl-H₂O only), freezing mixtures (acetone-dry ice).

Conductance: Conductivity, equivalent and molar conductivity and their variation with dilution for weak and strong electrolytes. Kohlrausch law of independent migration of ions.

Transference number and its experimental determination using Hittorf and moving boundary methods. Ionic mobility. Applications of conductance measurements- Determination of degree of ionization of weak electrolyte, solubility and solubility products of sparingly soluble salts, ionic product of water, hydrolysis constant of a salt. Conductometric titrations (only acid- base).

Electrochemistry: Reversible and irreversible cells. Concept of EMF of a cell, measurement of EMF of a cell, Nernst equation and its importance. Types of electrodes. Standard electrode potential, electrochemical series. Thermodynamics of a reversible cell, calculation of thermodynamic properties: ΔG, ΔH and ΔS from EMF data, calculation of equilibrium constant from EMF data.

Concentration cells with transference and without transference, liquid junction potential and salt bridge.

pH determination using hydrogen electrode and quinhydrone electrode.

Potentiometric titrations -qualitative treatment (acid-base and oxidation-reduction only). 

Carboxylic acids (aliphatic and aromatic): Preparation- Acidic and alkaline hydrolysis of esters. Carboxylic acids (aliphatic and aromatic) and their derivatives.

Preparation- Acidic and alkaline hydrolysis of esters.

Reactions- Hell–Vohlard-Zelinsky Reaction.

Carboxylic acid derivatives: Preparation- Acid chlorides, anhydrides, esters and amides from acids and their interconversion. Reactions- Comparative study of nucleophilicity of acyl derivatives. Reformatsky reaction, Perkin condensation. 

Amines (Aliphatic and Aromatic) (Upto 5 carbons): Preparation- from alkyl halides, Gabriel’s Phthalimide synthesis, Hofmann Bromamide reaction. Reactions- Hofmann vs. Saytzeff elimination, Carbylamine test, Hinsberg test, with HNO₂, Schotten–Baumann Reaction. Electrophilic substitution (case aniline): nitration, bromination, sulphonation.

Diazonium salts- Preparation: from aromatic amines. Reactions- conversion to benzene, phenol, dyes.

Amino Acids: Preparation- Strecker synthesis, Gabriel’s phthalimide synthesis. Zwitterion, Isoelectric point and Electrophoresis. Reactions- ester of –COOH group, acetylation of –NH₂ group, complexation with Cu²⁺ ions, ninhydrin test.

Proteins: Overview of Primary, Secondary, Tertiary and Quaternary structure of proteins.

Determination of primary structure of peptides by degradation Edmann degradation (N-terminal) and C–terminal (thiohydantoin and with carboxypeptidase enzyme). Synthesis of simple peptides (upto dipeptides) by N-protection (t-butyloxycarbonyl and phthaloyl) & C-activating groups and Merrifield solid-phase synthesis.

Carbohydrates: Classification, and general properties, Glucose and Fructose (open chain and cyclic structure), determination of configuration of monosaccharides, absolute configuration of glucose and fructose, mutarotation, ascending and descending in monosaccharides. Structure of disacharrides (sucrose, cellobiose, maltose, lactose) and polysacharrides (starch and cellulose) excluding their structure elucidation.