nvestigatory Projects

Report on an investigatory project conducted by a student is

to be submitted at the time of final
examination.
Few Suggested Projects (Periods 8)
* Study of diffusion of a solid into a liquid.
* Determination of the minimum quantity of manganese
dioxide required as a catalyst for
the preparation of oxygen gas.
* Determination of rate of flow of solution and liquids
horizontally.
“‘ Investigation of the foaming capacity of different washing
soaps and the effect of addition
of sodium carbonate on them.
* Study of the acidity of different samples of the tea leaves
and reasons for the variation
in their taste.
* Determination of the rate of evaporation of different
liquids.
* Study of effect of metal coupling on the corrosion of iron.
* Study of the effect of acids and bases on the tensile
strength of fibres.
* Analysis of fruit and vegetablcjuices for the contents (acids
and minerals) present in them.
* Preparation of rayon threads from various cellulose
sources.
* Study of dyeing fabrics under various conditions
Determination of the dosage of bleaching powder required
for disinfections of different
samples of water (taken from different sources).
* Study of presence of oxalate ions in guava fruit at different
stages of ripening.
* Study of the setting of mixtures of cement with lime, sand
of different qualities, rice husk,
etc. (with respect to time, volume and strength).
* Study of the presence of insecticide! pesticide (nitrogen
containing) in vegetables and fruits.
* Study of the dialysis of different sewage water samples and
identification of different ions
in resulting solutions.
* Study of quantity of casein present in different samples of
milk.
* Preparation of soyabean milk and its comparison with the
natural milk with respect to
curd formation, effect of temperature, taste, etc.
* Study of the effect potassium bisulphate as food
preservative under various conditions
(temperature, concentration, time etc.).
* Study of digestion of starch by salivary amylase and effect
of pl-l and temperature on
it.
* Comparative study of the rate of fermentation of following
materials : wheat flour, gram
flour, potato juice, carrot juice and organge juice.
* Extraction of essential oils present in Saunf (aniseed),
Ajwain (canim), lliachi (carda-
mom).
* Study of constituents of an alloy (any sample easily
available may be taken).
* Study of common food adulterants in fat, oil, butter, sugar,
turmeric powder chilli powder
and pepper