CHEMISTRY PROJECT

Group 1: To study the presence of oxalate ions in guava fruit at

different stages of ripening.
Group 2: Study the quantity of casein present in different samples of
milk.
Group 3: Preparation of Soybean Milk and its comparison with the
natural milk with respect to curd formation, effect of temperature, etc..
Group 4: Study of Potassium Bisulphate as food preservative under
various conditions (temperature, concentration, time, etc.)
Group 5: Comparative study of rate of fermentation of following.
.materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Group 6: Study of common food adulterants in food stuff like fat, oil,
butter, sugar, turmeric powder, chilli powder and pepper.
Group 7: Preparation of Alum from Scrap Aluminium.
Group 8: Study the effect of metal coupling on rusting of iron.
Group 9: Dyeing of Fabrics.
Group 10: Sterilisation of water with bleaching powder.
Group 11: Comparative study of common antacids.
Group 12: Study of insecticides and pesticides in fruits and vegetables.