The present handbook entitled “College Practical in Vocational Skill Course (VSC)”. The book is designed to provide experiential learning for students, which help to develop their technical skill through hands-on training and also developing abilities of critical thinking, analytical skill, collaboration, teamwork, problem-solving and communication which mold their careers. It is VSC subject for first year students as per NEP 2020, University of Mumbai.
This book covers the introduction of glassware and instruments used in a Chemistry laboratory. We cover importance of calibration of glassware and instruments in chemistry laboratory. We also explained different experiment which shows Qualitative analysis of macronutrients.
Contents –
SEMESTER I
1 Laboratory Glassware
2 Calibration of Laboratory Glassware
Experiment No. 1: Calibration of Burette
Experiment No. 2: Calibration of Pipette
Experiment No. 3: Calibration of Standard Measuring Flask
Experiment No. 4: Calibration of Thermometer
3 Calibration of Laboratory Instruments
Experiment No. 5: Calibration of pH Meter
Experiment No. 6: Calibration of Conductometer
Experiment No. 7: Calibration of Colorimeter
Experiment No. 8: Calibration of Potentiometer
SEMESTER II
Experiment No. 1: Measure the pH of Given Food Sample
Experiment No. 2: Estimation of Vitamin C
Experiment No. 3: Qualitative Analysis of Macronutrients
Experiment No. 4: Estimation of Calcium
Experiment No. 5: Estimation of Acetic Acid in Preservative
Experiment No. 6: Detection of Contaminants or Adulterants Food Samples