Class 12 Chemistry

Here’s an overview of the key units and topics typically included in the Class 12 Chemistry syllabus:

1. Solid State

• Characteristics of Solids: Definition and types of solids (crystalline and amorphous).
• Crystalline Solids: Unit cell, crystal systems, and packing in solids.
• Properties: Mechanical, electrical, and thermal properties of solids; defects in solids.

2. Solutions

• Types of Solutions: Homogeneous and heterogeneous mixtures, and types of solutions (gaseous, liquid, and solid).
• Concentration of Solutions: Molarity, molality, and other concentration measures.
• Colligative Properties: Raoult's law, vapor pressure lowering, boiling point elevation, freezing point depression, and osmotic pressure.

3. Electrochemistry

• Redox Reactions: Understanding oxidation and reduction, standard electrode potential, and electrochemical cells.
• Types of Cells: Galvanic (voltaic) cells and electrolytic cells, and their applications.
• Nernst Equation: Calculating cell potential under non-standard conditions and its applications.

4. Chemical Kinetics

• Rate of Reaction: Definition, factors affecting reaction rates, and rate laws.
• Order and Molecularity: Difference between order and molecularity, integrated rate equations for zero, first, and second-order reactions.
• Activation Energy: Concept of activation energy, Arrhenius equation, and catalysis.

5. Surface Chemistry

• Adsorption: Types of adsorption, adsorption isotherms (Langmuir and Freundlich).
• Catalysis: Homogeneous and heterogeneous catalysis, mechanisms, and factors affecting catalysis.
• Colloids: Definition, types of colloids, preparation, and properties.

6. General Principles and Processes of Isolation of Elements

• Metallurgy: Overview of extraction processes (crushing, grinding, concentration, and extraction).
• Hydrometallurgy: Principles of hydrometallurgical processes and the role of electrolytic methods.

7. p-Block Elements

• Group 13 Elements: Properties, reactions, and compounds of boron and aluminium.
• Group 14 Elements: Properties and reactions of carbon, silicon, and their compounds (like silicones and carbides).
• Group 15 Elements: Nitrogen and phosphorus compounds, including fertilizers and their significance.

8. d and f Block Elements

• Transition Metals: Properties, characteristics, and coordination compounds of transition metals.
• Lanthanides and Actinides: Properties, uses, and applications of lanthanides and actinides.

9. Coordination Compounds

• Coordination Compounds: Definition, ligands, coordination number, and naming conventions.
• Applications: Uses of coordination compounds in various fields, including medicine and industry.

10. Haloalkanes and Haloarenes

• Preparation and Properties: Methods of preparation, physical and chemical properties of haloalkanes and haloarenes.
• Reactions: Nucleophilic substitution reactions and elimination reactions.

11. Alcohols, Phenols, and Ethers

• Classification and Nomenclature: Types and naming of alcohols, phenols, and ethers.
• Properties and Reactions: Preparation, properties, and reactions of alcohols, phenols, and ethers.

12. Aldehydes, Ketones, and Carboxylic Acids

• Structure and Reactivity: Properties, preparation, and reactions of aldehydes, ketones, and carboxylic acids.
• Importance: Applications in industry and daily life.

13. Organic Compounds Containing Nitrogen

• Amines: Classification, preparation, and properties of amines.
• Cyanides and Isocyanides: Properties and reactions of cyanides and isocyanides.

14. Biomolecules

• Carbohydrates: Classification, structure, and properties of carbohydrates.
• Proteins: Amino acids, structure, and functions of proteins.
• Nucleic Acids: Structure and functions of DNA and RNA.

15. Polymers

• Types of Polymers: Addition and condensation polymers, natural and synthetic polymers.
• Applications: Uses of polymers in various industries.

16. Chemistry in Everyday Life

• Medicinal Chemistry: Role of chemistry in pharmaceuticals, drugs, and their classifications.
• Chemistry in Food: Food additives, preservatives, and the chemistry behind food production.