Thursday, July 05, 2018

NCERT Solutions for class 12 Chemistry | All Chapters

NCERT Solutions for class 12 Chemistry

Download NCERT Solutions for class 12 Chemistry all chapters given in separate PDF. NCERT exercises and intex questions solution are given separately.

12 Chemistry Solutions – All Chapters

Chapter 1: The Solid State

Point Defects – The defects caused by missing or misplaced atoms or ions in the crystal. Schottky, Frenkel and interstitial defects are stoichiometric defects.

Chapter 2: Solutions

Raoult’s Law – The vapour pressure of a solution is equal to the product of mole fraction of the solvent and its vapour pressure in pure state.

Chapter 3: Electrochemistry

A galvanic cell is represented by writing the anode (where oxidation occurs) on the left hand side and cathode (where reduction occurs) on the right hand side.

Chapter 4: Chemical Kinetics

Chemical Kinetics – The branch of chemistry which deals with the study of reaction rates and their mechanism. The rate of change of concentration of any of the reactant or product with time at any particular moment of time is known as Rate of reaction.

Chapter 5: Surface Chemistry

A colloidal solution in which there is great affinity between the disperse phase and the dispersion medium is called Lyophilic Solutions. A colloidal solution in which there is a little affinity between the disperse phase and the disperse medium is called Lyophobic solutions.

Chapter 6: General Principles and Processes of Isolation of Elements

Refining is essential for getting pure metal which is depends upon the nature of metal and gangue. Hardness of steel is depend upon the percent of carbon.

Chapter 7: The p – Block Elements

Each noble gas element, with its saturated shell electronic configuration, marks the completion of the period in which it is placed. They are chemically inert, but can be made to combine by coordination or by excitation of electrons (in case of large atoms).

Chapter 8: The d – Block Elements

The characteristic properties of transition metals result from the fact that in these metals the differentiation electron enters into penultimate shell d-orbital. Thus the (n-1)d configuration of the metal and its ion plays important part in giving the observation set of properties to the metal or its ion.

Chapter 9: Coordination Compounds

Formation of coordination compounds results from the Levis acid property of the metal ions with high e/r ratio. Shapes of these compounds decided by the electronic configuration of metal ion and hence the type of hybridisation which the metal ion undergoes during coordination of the ligands.

Chapter 10: Haloalkanes and Haloarenes

Tri-idomethane (Iodoform) is used as an antiseptic and this nature is due to iodine that is liberates. However because of its very unpleasant smell, it has now been replaced by better antiseptic. It is used in the manufacturing of pharmaceuticals.

Chapter 11: Alcohols, Phenols and Ethers

Lucas Test – A solution of ZnCl2 prepared in concentrated HCl is called Lucas regent. If this reagent is added to a specimen of alcohol then if white turbidity appears immediately it is tertiary alcohol. This turbidity is due to the formation of alkyl chloride in general.

Chapter 12: Aldehydes, Ketones and Corboxylic Acids

Acetone does not undergo polymerisation reactions rather two and three molecules of acetone combine together in the presence of dy HCl gas to form mesityl oxide & phorone.

Chapter 13: Amines

In common system, the cyanides are named as alkyl or aryl cyanide whereas in IUPAC system they are named as alkane or arene nitriles. In common system, they are also named on the basis of the acid produced by their hydrolysis replacing ‘ic acid’ by ‘onitriles’.

Chapter 14: Biomolecules

Niacin is nicotinic acid and niacin amide nicotinamide. Both contain a pyridine ring system. Niacin is obtain form fish, yeast, beans and peanuts. Milk and fish contain only a low account of this vitamins.

Chapter 15: Polymers

Chapter 16: Chemistry in Everyday Life

Artificial Sweeteners are the chemical compounds which give sweetening effect to food and enhance its odour and flavour. A very popular sweetening agent is saccharin.

By Kritik Raj at

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