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This book has been structured with seven sections, each section emphasizes on specific branch of chemistry. Section I deals with quantitative estimation of functional groups present in organic compounds. Section II illustrates different methods to estimate moisture content in organic and crude extracts. Section III unfolds various methods to analyze the purity of fats and oils. Section IV is incorporated with various experiments to identify, categorize and quantify the pesticides, preservatives, dyes etc present in food products. Easy and feasible procedures for extraction of biologically active constituents from natural products are well explained in Section V. Section VI has been emphasized on types of organic reactions with synthesis of compounds for each category. This section enhances the practical skill of the students to design and synthesize the new organic molecules. Section VII has been included with synthesis of some medicinally important organic molecules along with reaction mechanisms.