The document outlines a chemistry lab kit containing experiments and safety instructions for students, emphasizing adult supervision and proper handling of hazardous materials. It includes a variety of experiments categorized by educational level, aimed at teaching fundamental concepts in chemistry such as the testing for carbohydrates and proteins, and the process of photosynthesis. The kit promotes safe laboratory practices and provides detailed steps for conducting each experiment effectively.

1. CHEMISTRY
LAB IN A BOX
CONCEPTS & INSTRUCTIONS
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2. SAFETY INSTRUCTIONS
This kit contains several chemicals, many of which are flammable, toxic
or hazardous in general. Please follow instruction of as mentioned in this
booklet. In addition:
• Always conduct the experiments in adult supervision
• Conduct experiments in a well-ventilated place
• Always wear your hand-gloves
• Never inhale the fumes directly. If necessary, blow the fumes towards
yourself using your hand
• Never look directly in the test-tube/ beaker, or any other equipment,
directly from the top
• In case of spilling of any chemical on your hand, rinse the affected area
with cold water for atleast 15-20 minutes
GOOD LABORATORY PRACTICES
• Always rinse your test tubes thoroughly with tap water after each exper-
iment
• Never put back the reagent once taken out from the bottle
• Wash the dropper every time it is used to take out reagent from the
bottle. To wash a dropper, rinse it with tap water 4-5 times
• Never throw hot chemicals (esp. acids, strong bases and ethanol) in
the sink. Let them cool down before disposing off
• Keep the chemicals in the bottles provided to you.
THIS IS NOT A TOY. Kit MUST be kept out to reach of children
HOW TO SET UP THE KIT
• Spirit Lamp: Fill 2/3rd spirit lamp with absolute alcohol and keep the
wick out (2-3mm). Wait for 2-3 minutes before lighting up.
• Ph Papers and litmus papers: Take out a leaflet and add 1-2 drops of
the reagent you want to test for acidity/ basicity.
Acids turn Blue Litmus Red; Bases turn Red Litmus Blue
• Retort stand: Tighten the rod on the base plate with the help of screw.
Fix the screw-adjustable boss-head (smaller clamp) on the rod. Insert
the longer clamp in the boss-head and tighten the screw. Use the screw
on the longer clamp to widen the mouth, mount test tube and tighten
again. Ensure that test tube is tightly mounted to avoid accidents.

3. TABLE OF CONTENTS
1. Experiments from CBSE
1.1. Beginner level (Class 6 & 7)
1.1.1. Test for carbohydrates
1.1.2. Test for proteins
1.1.3. Leaves prepare starch during photosynthesis
1.1.4. Neutralization (reaction between acids and bases)
1.1.5. Nature of salts (acidic or basic)
1.1.6. Differentiate between natural and man-made fibers
1.2. Intermediate level (Class 8)
1.2.1. Show that metal oxides are basic in nature
1.2.2. Show that non-metallic oxides are acidic in nature
1.2.3. Show that iron is more reactive than copper
1.2.4. Prepare and test hydrogen gas (acid with metal)
1.2.5. Test the composition of exhaled air
1.2.6. Understand various states of matter
1.2.7. Single Displacement reaction (Zinc with Sulphuric acid)
1.2.8. Double Displacement reaction (Barium Chloride and Sodium
Sulphate)
1.2.9. Decomposition reaction
1.2.10. Test whether a reaction is exothermic or endothermic
1.3. Advanced level (Class 9 & 10)
1.3.1. Prepare and test hydrogen gas (base with metal)
1.3.2. How to use pH paper to differentiate acids and bases
1.3.3. Identify bleaching power
1.3.4. Identify baking soda
1.3.5. Prove that copper sulphate contains Water of Crystallization
1.3.6. Arrange metals according to their reactivity
1.3.7. Prepare Sulphur dioxide gas
1.3.8. Study the chemical and physical properties of ethanoic acid
1.3.9. Study esterification reaction
1.3.10. Study oxidation of alcohols
1.3.11. Study saponification reaction
1.3.12. Study the action of salivary amylase on starch
2. Experiments (beyond curriculum)
2.1. Paper and chalk chromatography
2.2. Test for adulteration of milk
2.3. Test for adulteration of ghee
2.4. Chameleon reaction
2.5. Chemical equilibrium
2.6. Acid-base titration

4. Experiment 1: Test for carbohydrates
Objective:
Test the presence of carbohydrates in common food items
Materials required:
Food items: Bread slice, Potato slice, Soaked chickpea seeds, 3% iodine
solution, Dropper
Procedure:
• Place a bread slice, a potato slice and a few chickpea seeds (with seed
coat removed) in separate and clean test tube
• With the help of a dropper, place 2-3 drops of iodine solution on each
item
• Note the change in colour and record your observations
Findings:
Blue-black colour appears on bread slice and potato slice, whereas, chick-
pea seeds do not show any change in colour.
Conclusions:
• Bread and potato contain starch which gives blue-black in colour on
addition of iodine solution. Whereas, chickpea seeds do not contain
starch and thus do not show any change in colour.
• Starch is a type of carbohydrate present in many of our food items.
• Carbohydrates are energy-yielding components of food
Experiment 2: Test for proteins
Objective:
Test the presence of proteins in common food items (Biuret test)
Materials required:
Food items: Soaked chickpea seeds, Banana, Dropper, Test tubes, Copper
Sulphate solution, Caustic soda (Sodium Hydroxide Soln.)
Procedure:
• Grind 10-15 seeds of gram or pea into powder form; and mash a piece
of banana separately to form a paste.
• Take a small quantity of these food items in the separate test tubes and
label them ‘A’ and ‘B’.
• Add 10-15 drops of water to each test tube.

5. • With the help of droppers, add 2-3 drops of
copper sulphate solution and 10 drops of
caustic soda to each test tube
• Shake well and keep the test tubes aside for
a few minutes.
• Note the change in colour and record your
observations
Findings:
Contents of test tube ‘A’ containing powdered
seeds of gram or pea turn violet in colour where-
as test tube ’B’ containing mashed banana does
not show colour change.
Conclusions:
• Appearance of violet colour in test tube ‘A’ confirms that gram or pea
seeds contain proteins. As banana does not contain proteins, the test
tube ‘B’ does not show violet colour.
• Proteins are body-building components of the food.
Experiment 3: Starch during photosynthesis
Objective: Study that leaves prepare starch by the process of photosynthe-
sis
Materials required:
Spirit, Test tubes, Burner, Iodine solution, Dropper
Procedure:
• Insert a leaf into a test
tube gently
• Pour spirit into the test
tube so that the leaf
completely dips in it.
• Mildly heat the test tube
using test tube holder
till the spirit becomes
green in colour and the
leaf becomes colour-
less.
• Take out the leaf carefully from the test tube and wash it with water.
Findings:
As we add iodine solution on the colourless leaf, it turns blue-black.
Conclusions:
• When we boil the leaves in spirit they become colourless because chlo-
rophyll pigments leach out.

6. • Leaves contain starch which gives blue-black colour with iodine solu-
tion.
• Starch is synthesised in the green leaves in the presence of sunlight by
the process of photosynthesis.

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