DIVINE PUBLIC SCHOOL

MOHANAPUR,GORAKHPUR
CLASS – XII
SUBJECT-AISSCE PRACTICAL EXAMINATION 2023-24
Time allowed : 3 hours
S. No. Evaluation Scheme Marks
1. Volumetric Analysis 08
2. Salt Analysis 08
3 Content Based Experiment 06
4 Project Work 04
5. Class record and viva 04
TOTAL 30

INVESTIGATORY PROJECT
Scientific investigations involving laboratory testing and collecting information from other sources
A few suggested Projects are given below out of them you have to workout any one.
1. Study of the presence of oxalate ions in guava fruit at different stages of ripening.
2. Study of quantity of casein present in different samples of milk.
3. Preparation of soybean milk and its comparison with the natural milk with respect
to curd formation, effect of temperature, etc.
4. Study of the effect of Potassium Bisulphate as food preservative under various
conditions (temperature, concentration, time, etc.)
5. Study of digestion of starch by salivary amylase and effect of pH and temperature
on it.
6. Comparative study of the rate of fermentation of following materials: wheat flour,
gram flour, potato juice, carrot juice, etc.
7. Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi
(cardamom).
8. Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli
powder and pepper.
Note: Any other investigatory project, which involves about 10 periods of work, can be
chosen with the approval of the teacher some are given below.
9. Study of diffusion of solids and gases in liquid.
10. Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
11. Study of application of complex compound in analytical ,biological ,medicinal and
metallurgical chemistry.
12.Comparative study of alcohol and phenol with respect to use and misuse.
13. Comparative study of primary ,secondary and tertiary amines and its uses in different field.
14. Study of carboxylic acid and its derivative
15.Study of digestion of protein by pepsin , trypsin etc. and effect of pH and temperature on it.
16. Variation of conductance with temperature in electrolytes
17. Presence of pesticides and insecticides in fruits and vegetables
18. Green Chemistry: Bio-Diesel and Bio-Petrol
19. Rate of Evaporation of Different Liquids
20. Study of different types of Electrochemical Cell
21. study of Environmental Pollution in respect to air and water and their effect on human beings.
22 Comparative study of the rate of fermentation in the following substances- potato juice,
wheat flour, carrot juice, gram flour, etc.
23. Comparing Lactose Percentage between Whole Milk and Powdered Milk
24.Study of Vitamin C in different Fruit Juices.
25.Catalytic decomposition
26. Determining caffeine in tea samples
27. Sterilization of water using bleaching powder
28. Measuring solubility of saturated solutions
29. Effect of Pollution on the pH of Rainwater
30. Determination of Contents of Cold Drinks
31. Removal of natural pigments by the interaction of oxygen and UV lights
General Instructions for Investigatory Project
In Chemistry the students of class XI and XII are supposed to conduct a scientific investigations
involving laboratory testing and collecting information from other sources. This project is
assessed as a part of practical examination at the end of year.
At the outset, teachers must map appropriate competencies or learning outcomes with real world
problems (projects) that are age appropriate for their students. Students in consultation with their
teacher finally determine the project question for them depending upon their interest and
proclivity.
A project should ideally arise out of the need felt by the student. Students explore their areas of
interest and narrow down their ideas to a testable hypothesis or problem question.
For example: Abdul waits for summers as his favourite fruit watermelon is available in plenty.
This year he noticed that every time he bought a watermelon its colour was dark red and was
exceptionally sweet from inside. This never happened in earlier years. Some watermelons would
be sweet some would not. Abdul were surprised by this observation and worried if the fruit was
adulterated. He thought of conducting a test to find out if fruits and vegetables available in his
locality were adulterated. He reviewed articles and papers on adulteration and found out simple
tests to check adulteration at home. Abdul conducted the test and shared his results with his friend
and teacher. He developed a small manual to help other check adulteration in fruits.
There are many issues in our immediate surroundings which need to be addressed. Keen
observation will help identify the problem.
Before developing a problem question, students must do research on topics and find out what
other people have already done in the selected area to avoid repetition. During this phase,
students should be encouraged to record the reference of every bit of information they got from
different sources. After developing problem question, students should write down precise testable
hypothesis and design an experiment or procedure to test their hypothesis by collecting and
analysing the data followed by writing conclusion and limitation of the study. Students must also
develop a timeline and checklist about accessibility to resources required, safety of
experiment/procedure, harmlessness of experiments to environment, organisms and other people.
Teacher must ensure that it is doable within a specified period of time and available resources
and is appropriately challenging to a particular student (neither be very complex or longer nor be
very easy and short). It should not culminate into finding information from a book or website.

The project has following contents given as below in a sample format

 DIVINE PUBLIC SCHOOL
Mohanapur,Gorakhpur

CHEMISTRY PROJECT
Name of Project: Determination Of Caffeine In Tea Samples”.
Session-2023-24

Project Prepared By: Submitted to:

Aman Mishra Internal examiner sign.
XII-A
Roll Number: External examiner sign.
 ACKNOWLEDGEMENT
First of all I would like to thank my cousin brother Mr. Neeraj
Naithani Research Scholar Department of Chemistry, IIT Roorkee
for his contribution in this study.
I would also like to thank my Chemistry Teacher Ms. Akash
matanheliya in providing a helping hand in making my project
titled “Determination Of Caffeine In Tea Samples”.

(Name and signature of the student)

 Certificate
It is hereby certify that, the original and genuine research
work is carried out to investigate about the subject matter and the
related data collection and has been completed solely and
satisfactorily by this student regarding the Project titled
“Determination Of Caffeine In Tea Samples”

Signature
(Subject Teacher)
 CONTENTS
1. INTRODUCTION …………………………………

2. AIM ………………………………………….

3. MATERIALS REQUIRED………………….

4. PRECEDURE………………………………..

5. OBSERVATIONS……………………………

6. BIBLIOGRAPHY…
Then at last page ,you have to write bibliography given as below:
Bibliography
 http://www.cbseportal.com
 Wikipedia
 Chemicalland.com
 books.google.co.in