(a) Preparation of one lyophilic and one lyophobic sol.Lyophilic sol: starch , egg albumin and gum.
Lyophobic sol: aluminium hydroxide, ferric hydroxide, arsenious sulphide.
(b) Dialysis of sol prepared in (a) above.
(c) Study of the role of emulsifying agent in stabilizing the emulsions of different oils.
(a) Effect of concentration and temperature on the rate of reaction between sodium thiosulphate and hydrochloric acid.(b) Study of reaction rates of any one of the following:
(i) Reaction of iodide ion with hydrogen peroxide at room temperature using different concentrations of iodide ions.
(ii) Reaction between potassium iodate (KIO3 ) and sodium sulphite (Na2 SO3) using starch solution as indicator (clock reaction).
(a) Enthalpy of dissolution of copper sulphate or potassium nitrate.(b) Enthalpy of neutralization of strong acid (HCl) and strong base (NaOH)(c) Determination of enthalpy change during interaction (Hydrogen bond formation) between acetone and chloroform.
(a) Separation of pigments from extracts of leaves and flowers by paper chromatography and determination of Rf values.(b) Separation of constituents present in an inorganic mixture containing two cations only (constituents having wide difference in Rf values to be provided).
(a) Preparation of double salt of ferrous ammonium sulphate or potash alum.(b) Preparation of potassium ferric oxalate.
(a) Acetanilide(b) Di-benzal acetone(c) p-Nitroacetanilide
(d) Aniline yellow or 2 – Napththol aniline dye
(i) Oxalic acid(ii) Ferrous ammonium sulphate
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Determination of one cation and one anion in a given salt.Cations:
\(Pb^{2+}, Cu^{2+}, As^{3+}, Al^{3+}, Fe^{3+}, Mn^{2+}, Ni^{2+}, Zn^{2+}, Co^{2+}, Ca^{2+}, Sr^{2+}, Ba^{2+}, Mg^{2+}, NH^{+}_{4}\)
Anions: \(CO^{2-}_{3}, S^{2-}, SO^{2-}_{3}, NO^{-}_{2}, NO^{-}_{3}, Cl^{-}, I^{-}, PO^{3-}_{4}, C_{2}O^{2-}_{4}, CH_{3}COO^{-}\) (Note : Insoluble salts excluded) |
Scientific investigations involving laboratory testing and collecting information from other sources.A few suggested projects
- Study of presence of oxalate ions in guava fruit at different stages of ripening.
- Study of quantity of casein present in different samples of milk.
- Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
- Study of the effect of potassium bisulphate as food preservative under various conditions (temperature, concentration, time etc.)
- Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
- Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice etc.
- Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
- Study of common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and pepper.
