Mangaloreuniversity.ac.in

CH 501: Chemistry for Every Day Life
Unit I:
Air pollution: Air pollutants, prevention and control, Green house gases and acid rain.
Ozone hole and CFC’s. Photochemical smog and PAN. Catalytic converters for mobile
sources. Bhopal gas tragedy.
Hydrologic cycle, sources, criteria and standards of water quality- safe drinking water.
Public health significance and measurement of water quality parameters-(colour, turbidity,
total solids, acidity, alkalinity, hardness, sulphate, fluoride, phosphate, nitrite, nitrate, BOD
and COD). Water purification for drinking and industrial purposes.
Toxic chemicals in the environment. Detergents- pollution aspects, eutrophication.
Pesticides and insecticides- pollution aspects. Heavy metal pollution. Solid pollutants -
treatment and disposal. Treatment of industrial liquid wastes. Sewage and industrial
effluent treatment.
Composition of soil - inorganic and organic components in soil- micro and macro
nutrients.
Fertilisers: Classification of Fertilizers- Straight Fertilizers, Compound/Complex Fertilizers, Fertilizer
Mixtures. Manufacture and general properties of Fertilizer products- Urea and DAP.
Unit II:
Ceramics: general properties, porous and non-porous wares. Manufacturing process,
extrusion, turning, drying, decoration). Porcelain and china.
Cement: types, manufacture, additives, setting, properties & testing of cement.
Glass: manufacture, properties, shaping of sheets & plate glasses. Annealing, finishing.
Special glasses.
Food Analysis: Dairy products- composition of milk and milk products. Analysis
of fat content, minerals in milk and butter. Estimation of added water in milk.
Beverages: Analysis of caffeine in coffee and tea, detection of chicory in coffee,
chloral hydrate in toddy, estimation of methylalcohol in alcoholic beverages.
Food additives, adulterants and contaminants- Food preservatives like benzoates,
propionates, sorbates, bisulphites. Artificial sweeteners like saccharin, dulcin and sodium
cyclamate. Flavours - vanillin, esters (fruit flavours) and monosodium glutamate. Artificial
food colourants - coal tar dyes and non-permitted colours and metallic salts. Pesticide
residues in food.
Paints and Pigments: White pigments (white lead, ZnO, lithopone, titanium dioxide).
blue, red, yellow and green. Pigments. Paints and distempers: Requirements of a good
paint. Emulsion, latex, luminescent paints. Fire retardant paints, varnishes, enamels,
lacquers, solvents and thinners.
Unit III:
Carbohydrates: Chemistry of important derivatives of monosaccharides - ethers, esters,
acetals, ketals, deoxysugars and aminosugars.
Vitamins: Classification and Nomenclature. Source and deficiency diseases, biological
functions of Vitamins- Vitamin A2, Vitamin B, Vitamin C & Vitamin K.
Drugs: Classification and nomenclature. Analgesics - aspirin, paracetamol;
Anthelmentics - mebendazole; Antiallergics - chloropheneramine malleate,
Antibiotics-
Oxypheno-butazone, Antimalarials-Primaquine phosphate & Chloroquine.
Dyes : Colour and constitution (electronic concept). Classification of dyes, methods of
applying dyes to the fabrics. A general study of Azo dyes, Orange –II, Mordant brown,
Congo red and methyl orange.
Oils and fats: Composition of edible oils, detection of purity, rancidity of fats and oil,
estimation of rancidity, tests for common edible oils Tests for adulterants like aregemone
oil and mineral oils.
Unit IV:
Chemical Thermodynamics: Concept of fugacity and free energy, Activity and activity
coefficient, spontaneity of processes-entropy and free energy changes. partial molar
quantities, colligative properties, Le-Chatelier principle, phase equilibria. Enzyme
catalysed reactions.
Principles of Reactivity: Basic kinetic concepts, rates of simple and comlex chemical
reactions, empirical rate equations. Temperature dependence of rates and activation
parameters. Branched chain reactions - explosion limits. Oscillatory reactions
Corrosion: Types and prevention, corrosion failure and analysis.
Chemical energy system and limitations, principles and applications of primary &
secondary batteries and fuel cells. Basics of solar energy, future energy storer. 4 hrs
Polymers in everyday life: from buckets to rockets: Types and classification of polymers.
Source and general characteristics of natural and synthetic polymers. Typical examples of
polymers used as commodity plastics, textiles, electronic and automobile components,
medical and aerospace materials. Problems of plastic waste management. Strategies for
development of environmental friendly polymers. 4 Hrs
Refefrences
1 B.K. Sharma: introduction to Industrial Chemistry, Goel Publishing, Meerut(1998)
2. Medicinal Chemistry by Asthoush Kar
3 Drugs and Pharmaceutical Sciences Series, Marcel Dekker, Vol.II, INC, New York.
4. Analysis of Foods – H.E. Cox; 13. Chemical Analysis of Foods- H.E. Cox and Pearson.
5. Foods – Facts and Principles. N. Shakuntala Many and S. Swamy, 4th ed. New Age Internatl (1998).
6. Physical Chemistry – P. Atkins and J. de Paula -7 th Ed. 2002, Oxford University Press
7. Handbook on Fertilizer Technology by Swaminathan and Goswamy, 6 th ed. 2001, FAI.
8. Organic Chemistry by I. L. Finar, Vol. 1 & 2
9. Polymer Science and Technology, J. R. Fried (Prentice Hall)

Source: http://www.mangaloreuniversity.ac.in/xampp/semsyllabus/Chemistry.pdf