AMITY INTERNATIONAL SCHOOL, NOIDA

ALLOTMENT OF INVESTIGATORY PROJECTS (ROLL NO.WISE)

SUBJECT- CHEMISTRY

CLASS- XII

NOTE: BESIDES THE ALLOTTED TOPIC, A STUDENT CAN SELECT ANY OTHER TOPIC ONLY
AFTER APPROVAL OF THE SUBJECT TEACHER

S Name of Project ROLL NOS.

No
To study the rate of evaporation of different liquids. a) To compare the
rate of evaporation of water and acetone or ethanol b) To study the
1 effect of surface area on the rate of evaporation of water and acetone 1, 41
or ethanol. c) To study the effect of temperature on the rate of
evaporation of water and acetone or ethanol.

To study the effect of metal coupling on the rate of corrosion OR To

2 study the effect of conditions (like water, salt water, oil) which increases 2, 42
or decreases the rate of corrosion.

Testing the hardness of water for presence of Iron, Fluoride, Chloride,

3 etc., depending upon the regional variation in drinking water. 3, 23

To study the effect of potassium bisulphite as food preservative under

4 4, 24
various conditions (temperature, concentration, time etc.)
5 Test of functional groups present in medicines: Comparison of any two 5, 25
or more medicines.

To study the foaming capacity of soaps: a) Comparing the foaming

6 capacity of soaps. b) Study the effect of addition of sodium 6, 26
carbonate/salt on the foaming capacity of a soap.
7 Analysis and comparison of packed juices (real, Tropicana etc) for 7, 27
presence of carbohydrates , protein, fats and different ions.
8 Study the acidity of different samples of tea leaves. 8, 28
9 Analysis of coconut water for presence of different ions. 9, 29
 Study of common food adulterants in fat, oil, butter, sugar, turmeric
10 10, 30
power, chilli powder and pepper.

Comparative study of the rate of fermentation of the following

11
materials: wheat flour, gram flour, potato juice, carrot juice, etc. 11, 31

12 Coin analysis :to analyse and compared to or more coins for 12, 32
presence of cation and anion.
Preparation of soya bean milk and its comparison with natural milk wrt
13
curd formation, effect of temperature etc. 13, 33

14 Dry fruit and analysis: Test of carbohydrates proteins and fats in dry 14, 34
fruits
15 Analysis of contents of tooth powder/tooth paste for presence of 15, 35
different ions.
Analysis of ions / carbohydrate, protein and sugar etc. present in fresh
16
vegetables and fruit juices. 16, 36

17 Analysis of different brands of honey for the presence of different ions. 17, 37
18 Preparation of potash alum from scrap aluminium. 18, 38
19 Analysis of Rangoli or Holi colours for the presence of different ions in 19, 39
it.
20 Study of the phenomenon of Osmosis- Exosmosis and Endosmosis : 20, 40
using rasins and cucumber.
21 Study of the phenomenon of Osmosis- Exosmosis and Endosmosis 21, 43
:using egg.

22 Study of the phenomenon of depression in freezing point of ice on 22, 44

adding non volatile solute(common salt) .