The document lists 24 potential investigatory projects for class 12 students for the 2023-24 year. The projects cover a range of chemistry and biology topics including studying the presence of oxalate ions in guava fruit at different ripening stages, determining the rate of evaporation of different liquids, studying the impact of heat on vitamin C levels in tomatoes, and measuring the percentage of acetic acid in vinegar. Students are assigned to projects individually or in pairs based on their roll numbers.
The document lists 24 potential investigatory projects for class 12 students for the 2023-24 year. The projects cover a range of chemistry and biology topics including studying the presence of oxalate ions in guava fruit at different ripening stages, determining the rate of evaporation of different liquids, studying the impact of heat on vitamin C levels in tomatoes, and measuring the percentage of acetic acid in vinegar. Students are assigned to projects individually or in pairs based on their roll numbers.
The document lists 24 potential investigatory projects for class 12 students for the 2023-24 year. The projects cover a range of chemistry and biology topics including studying the presence of oxalate ions in guava fruit at different ripening stages, determining the rate of evaporation of different liquids, studying the impact of heat on vitamin C levels in tomatoes, and measuring the percentage of acetic acid in vinegar. Students are assigned to projects individually or in pairs based on their roll numbers.
INVESTIGATORY PROJECTS FOR CLASS 12 STUDENTS 202324
Allotted to Roll no.
SN Title of the Investigatory Project of the student 1 Study of the presence of oxalate ions in guava fruit at different stages of ripening. 12101, 12112 2 Study of quantity of casein present in different samples of milk. 12102, 12120 Preparation of soybean milk and its comparison with the natural milk with respect to curd formation,effect of 3 temperature, etc 12103, 12113 4 Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.) 12104 5 Study of digestion of starch by salivary amylase and effect of pH and temperature on it. 12105, 12119 Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potatojuice, carrot juice, 6 etc 12106 7 Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper. 12107 8 Determination of the rate of evaporation of different liquids. 12108 9 Study the acidity of different samples of tea leaves 12109, 12123 10 Investigation of the foaming capacity of different washing soaps and the effect of addition of Sodium Carbonate on it. 12110, 12121 11 Checking the bacterial contamination in drinking water by testing sulphide ion 12114 12 Variation of conductance with temperature in electrolytes 12117 13 Presence of pesticides and insecticides in fruits and vegetables 12115, 12124 14 Green Chemistry: BioDiesel and BioPetrol 12116, 12126 15 Study and Analyse the impact of heat on vitamin C in tomatoes 12111, 12125 16 Determining the amount of phosphate in detergents 12118, 12122 17 Determination of contents in cold drinks 18 To Study the Colligative Properties of Ionic Solutes 19 To Study the Chemical Reactions in Lead Storage Battery 20 To Study the Variation of Conductivity and Molar Conductivity with the Concentration 21 To Check the Percentage of Ions Present in the Toothpaste 22 To Measure the Amount of Percentage of Acetic Acid In the Vinegar 23 To Determine which Antacid could Neutralize the most Stomach Acid 24 To study Sterilisation of water using bleaching powder