Chemistry Investigatory Project PDF

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Chocolate is good for you to take care of...

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CHEMISTRY TERM-2 INVESTIGATORY PROJECT CLASS :XI SL NO 1 2

ROLL NO 1,2 3,4

TOPIC RED CABBAGE PH INDICATOR TO COMPARE THE RATE OF FERMENTATION OF FLOURS TO COMPARE THE RATE OF FERMENTATION OF FLOURS SYNTHESIS OF SILVER NANOPARTICLES

3

5,6

4

7,8

5 6

9,10 11,12

7

13,14

8 9

15,16 17,18

SMOKE BOMB STUDY OF EFFECT OF POTASSIUM BISULPHATE AS A FOOD PRESERVATIVE

10 11

19,20 21,22

HONEY ANALYSIS VITAMIN C IN FRUIT JUICE

12

23,24

STUDY OF EFFECT OF POTASSIUM BISULPHATE AS A FOOD PRESERVATIVE

13

25,26

14 15 16

27,28 29,30 31,32

PRESENCE OF PESTICIDES AND INSECTICIDES IN FRUITS AND VEGETABLES FORMATION OF BIODIESEL VITAMINS: THEIR STRUCTURE AND FUNCTIONS VEGETABLE JUICE ANALYSIS

17

33,34

18

35,36

19

37,38

COMPARING LACTOSE PERCENTAGE BETWEEN WHOLE MILK AND POWDERED MILK

20

39,40

21

41,42

DETERMINATION OF CAFFEINE IN TEA SAMPLES COMPARING LACTOSE PERCENTAGE BETWEEN WHOLE MILK AND POWDERED MILK

22

43,44

CHOCOLATE ANALYSIS

23

45,46

A STUDY ON HOMEMADE DECOMPOSER AND ITS CHEMICAL BEHAVIOUR

24

47,48

SETTING OF CEMENT

CHOCOLATE ANALYSIS ANALYSIS OF DIFFERENT ANTIBIOTICS ITS USE AND SIDE EFFECTS STUDY OF CONTENTS OF COLD DRINKS

CHEMISTRY OF BLACK AND WHITE PHOTOGRAPHY TANNIC ACID IN VARIOUS TEA SAMPLES...