QUESTION BANK (PRACTICALS)

1. What is the principle of benedict’s test?2. write down the principle involved in determination of iodine number?3. name the indicator used in determination of iodine number?4. write down a confirmatory qualitative test for fructose.5. define blank solution in colorimetric estimations.6. define analyte7. what do you mean by invert sugar8. how will you prepare 80% ethanol.9. how will you prepare 52% perchloric acid.10. starch standard solution is prepared by dissolving 100mg of glucose in 100ml of

water. express the concentration for 1ml.11. give the expansion for pH.12. what is the significance of pH in colour reaction of protein.13. mention any two protein precipitating agent.14. give the test for organic phosphorous.15. what is biurett reagent.16. what is benedict’s reagent .17. what is fehling’s solution A18. what is fehling’s solution B19. write down the principle involved in Sorenson’s formal titration 20. mention the equivalent weight of glycine21. write down the principle involved in determination of ascorbic acid.22. how will you prepare 20% sodium carbonate solution.23. how will you prepare 20% sodium carbonate solution for 300ml.24. give an example for oxidant25. mention any two methods for estimation of tannin.26. give the expansion for Rf.27. define Rf.

28. why Rf value is always lesser than one.29. which value is suitable for Rf.

(a)-0.3 (b)-3 (c) 0 (d) 0.3 (e) 3 (f) 30 30. Rf value is always positive (true or false) 31. Rf value is always lesser than 1 but not equal to zero. (true or false ).