UNIT 2.1
SURFACE COATINGS
Convertable and non-convertible coatings; Chemical nature of coatings
and their properties; Raw materials for surface coatings; Constituents
of paints; Varnishes; Lacquers and printing inks. Inorganic and Organic
pigments and their specific purposes, Printing Inks.
UNIT
2.2
OILS, FATS, WAXES, SOAPS AND DETERGENTS
Occrences of oils, fats and waxes. Their classification, chemical composition,
Extraction and refining oils and fats. Manufacture of edible oil and
fat products like: vanaspati, margarine, shortening etc. Technology
of fat splitting.
Surfactant: Concept of surface activity, structure of surfactant molecule;
Hydrophilic-lypophilic balance; Mechanism of detergency. Classification
of surfactants; Biodegradation of surfactant; application of surfactants.
Soap: Raw material for soap; classification and selection of
raw materials; Manufacture of soap.
Detergents: Classification of raw materials, plant and process
employed in manufacture of detergents; Applications.
Glycerine: Manufacture of glycerine from natural sources, sweet
waters, spent lye, synthetic glycerine; Properties, analysis and utilization
of glycerine.
UNIT
2.3
COSMETICS, ESSENTIAL OILS, FRAGRANCES AND FLAVOURS
Cosmetics: Classification and manufacture of cosmetic preparations
such as Shampoo, shaving creams, hair conditioners, cold cream, vanishing
cream, nail polishes, lipsticks, face powders, and toothpastes.
Essential oils: Classification and chemical constituents of essential
oils, methods of extraction of essential oils; Natural and synthetic
perfumery materials for industrial uses; Composition of perfumes, Natural
fruit concentrates.
Flavor-Essence Formulations.
UNIT
2.4
AGROCHEMICALS AND FERTILIZERS
Classification and manufacture of Insecticides and pesticides, Sulfur
and sulfur compounds, Plant derivatives, Pyrethrings, Nicotine, Rotenone,
Attractants and repellents, Fumigants, Nematacides, Acaricides, Rodenticides,
Fungicides, Industrial Biocides, Plant growth regulators, Herbicides.
Raw material for fertilizers; Synthesis of ammonia, Ammonium nitrate,
ammonium sulfate, Ammonium Phosphates; Urea, Superphosphates, Mixed
fertilizers.
UNIT
2.5
PULP AND PAPER
Raw material for pulp, manufacture of pulp and paper. Hydrolysis of
wood, Wood extractives and conversion products. Occurrences, distribution
and morphology of Cellulose; Hemicellulose, lignin and associated materials
in plant. composition of cell walls. Physical and Chemical properties
of cellulose; Chain structure of cellulose; reaction of cellulose with
water, aqueous alkali, organic bases, ammonia and salt solutions, etc.
Oxidation of cellulose, chemical, thermal and biological cellulose.
Derivatives of cellulose; Technology of Cellulose esters and others
and their application.
UNIT
2.6
PHARMACEUTICALS Classification:
Alkylations, Carboxylation and Acetylation; Condensation and Cyclization;
Dehydration; Halogenation; Oxidation; Sulfonation; Amination; Complex
Chemical Conversions; Radioisotopes in Medicine; Fermentation and Life
processing for antibiotics, Biologicals, Harmones and Vitamins, Biologicals,
Steroids Hormones; Vitamins; Isolates from Plants and Animals.
UNIT
2.7
PETROLEUM PROCESSING
Origin, Occurrence, exploration of crude petroleum; Classification of
crude oils, Hydrocarbon composition of petroleum and petroleum products
(liquid and gas); Refining of crude oil, Products of refining. Catalytic
cracking, thermal cracking; reforming/ platforming. Chemical conversions,
Manufacture of various organic chemicals.
UNIT
2.8
POLYMERS, PLASTICS AND RUBBERS:
Types of polymers, Thermoplastics and thermosettings, Linear, branched,
cross linked polymers and copolymers. Polymerisation Types and Methods;
Distinctive features of addition and condensation polymerisation. Degradation
of polymers through thermal, mechanical, chemical and other agencies.
Raw materials for polymers and resins. Chemistry of Natural resins and
polymers such as lac, rosin, cellulose, rubber, proteins, fossil resins,
etc. Preparation and applications of phenolics, amino resins, polyesters,
polyamides, epoxides, polyureathanes, vinyls and others. Raw materials,
manufacturing processes and applications of plastics. Composites: Raw
materials, Comparison of different materials with composite; advantages
and disadvantages Natural rubber, synthetic rubber, rubber compounding,
rubber fabrication; latex compound, rubber derivatives.
UNIT
2.9
NUCLEAR INDUSTRIES, EXPLOSIVES, PROPELLENT
Nuclear reactions: uranium and Thorium fission; Uranium as an energy
source; Nuclear fuels, Processing of nuclear materials. Types of explosive,
Explosive characteristics; Industrial Explosives; Miscellaneous Industrial
Explosive; Uses.
UNIT
2.10
COAL CHEMICALS AND INDUSTRIAL CARBON
The destructive distillation of coal; Coking of coal; Distillation of
coal tar; methods of distillation; coal to Chemicals.
Methods of manufacture and applications of : Lampblack; carbon
black; activated carbon; Natural graphite; Manufactured graphite and
carbon; Industrial diamonds.
UNIT
2.11
CERAMIC AND GLASS
Basic Raw Materials; Chemical conversions, Including, Including Basic
Ceramic Chemistry; Whitewares: Structural Clay products; Refractories;
Specialized Ceramic products: Vitreous Enamel; Kiln, Composition of
glass, taw materials for glass, method of manufacture and speciality
glasses.
UNIT
2.12
CEMENT AND LIME
Portland Cement: Types of Portland cements; Raw materials for cements;
Setting and Hardening of cement; Manufacturing processes of Portland
cements; Occurences, Manufacture and use of Lime and Gypsum.
UNIT
2.13
FOOD AND FOOD BY-PRODUCTS:
Food Chemistry, Nature and origin of life, Basic additives of animals
and plants and their relations. Water and Ice: Importance of water in
food, Structure of water and ice, Concept of bound and free water and
their implications. Nomenclature, Classification and structure of carbonhydrates,
Physical and chemical properties of sugars, starch, pectic substances,
gum and other polysaccharide, Functional properties of carbohydrates
in foods. Definition and classification of lipids, chemistry of fatty
acids and glycerides. Functional properties of lipids in foods. Importance
of Proteins, Nomenclature, classification, structure and chemistry of
amino acids, peptides and proteins, Source and distribution of proteins,
Isolation, identification and purity of proteins. Denaturation, functional
properties of proteins in foods. Plant cells and tissues, their structure,
functions and physiology, chemical composition of edible plant tissues,
Texture of fruits and vegetables, Plant pigments,Effects of cooking
on texture and composition of fruits and vegetables Animal proteins,
Structure and chemical composition of muscles. Composition of milk,
Physical and chemical properties of milk proteins and effects of processing
on these, chemistry of milk products like cheese, cream, butter, ghee,
etc. Sensory perception of tests and flavours. Browning reactions, Nutritive
and non-nutritive sweetners, Food dispersions and their implications
of foods.
