REPORTS IN CHEMISTRY

1. Determination of acid values of lemon and tomato

2. To study the various chemical factors effecting tea flavor

3. Action of ethylene and acetylene on the ripening of fruits

4. To study the effect of concentration of detergents on respiration of fish

5. Adulteration of food materials

6. Investigation of soap properties

7. To study the % of alcohol present in drugs/syrups and their clinical effects

8. To find out whether the egg shells of various hens contains same content

9. Mode of cooling the human body the effect of various cosmetic on skin

10. Biochemical study of allergy

11. Corrosion and rusting of different brands of blades

12. Tea waste as a industrial raw material

13. To estimate water content of different fruits and vegetables

14. Extraction of fat from various dry fruits

15. Evaporation

16. Investigation of nicotine in tobacco products

17. Analysis of radish

18. Study the few basic components of milk

19. To analysis the composition of various soft drink

20. Factors affecting the rate of chemical reaction

21. Analysis of mesua seeds

22. Preparation and application of some pesticides

23. To calculate the pyroligneous acid present in various samples of wood

24. To study the comparison of the cleaning power of two detergents and

determine their surface tension

25. Conversation of waste cellulosed and starchy material into glucose

26. Study of anions and cation in four brands of tooth powders used by common

peoples

27. Preparation of bakelite

28. Detection and estimation of constituents of cleaning powders

29. Isolation of casein from milk

30. Chromatography

31. To prepare rayon fibers from filter paper by cupramonium process

32. To find the heat of combustion of alcohol in homogeneous series and thus find

the contribution of CH2 units

33. To study the vant haffs factor for benzoic acid

34. To study the rate of evaporation of liquid having different boiling point

35. Determine the partition co-efficient of iodine, carbon disulfide and water

36. To study the time taken for energy obtained as ethyl alcohol from the sugar

and starch containing materials by fermentation

37. Adsorption

38. To estimate the percentage of caustic ash from different sources (wood, coal).

39. To analysis commercial antacids available in the market in order to assess and

compare their effectiveness and suitability.

40. To determine the percentage of alcohol present in soft drink.

41. To determine the alcohol contents in fruits.

42. to study the effect of acid and basis on the tensile strength of fibers of cotton

wool nylon and silk

43. To study the effect of presence of air water and alkali or rusting or iron

44. To determine the adsorption isotherm of acetic acid over charcoal

45. To prepare hydrogen, sulphide, sulphur dioxide oxygen, chlorine and carbon

dioxide gases in the laboratory to study their effect of green gram pulls

46. To calculate the acidity of different samples of tea leaves

47. To detect out the element in Indian coins

48. To isolate the aspirin content from a tablet and calculate the % of aspirin by

weight

49. To investigate the effects of impurities (solid and liquid both) on the boiling

point of a liquid

50. To determine the protein content in different from of maize

51. To test the lactic acid contents of milk by titrating with n/10 of NAOH

52. To qualitative and quantities analysis of milk

53. To study the ascorbic acid content in various fruits and vegetables

54. To study the effect of acid (HCI)and base (NAOH)on tensile strength of

different fiber

55. To bleach a coloured or any vegetal colour from apiece of cloth by bleaching

process

56. A study of chemical used for filling teeth and some common drugs used for

dental problems

57. To study the rate of cooling of different temperature

58. To study the quality of tooth paste on the basis of chemical analysis

59. To determine the percentage of FE2O3 in cement

60. To study what is better in breakfast?(soft drink, butter and milk)

61. To carry out the dry distillation of wood

62. To determine the caffeine contents of various brands of tea leaves

63. To find the % of composition of aspirin in some of the medicines used in

daily life

64. To study the enzyme ptyalin present in human saliva hydrolysis starch into

glucose and maltose

65. Study of the presence of oxalate ions in guava fruits in different stage

66. Determine the molecular mass of urea by the elevation of boiling point of

water

67. Investigations of the forming capacity of different soaps

68. To the partition coefficient of benzoic acid between benzene and water

69. To study the effects of different concentration of antibiotic on the growth of

microbes in milk

70. Comparison of neutralization power of different antacid available in the

market

71. To study different samples of milk and determine their protein and lactic acid

content quantitatively

72. Determination of soft drinks contents

73. To study the effect of temperature and ph on the digestion of starch saliva

74. To find whether all soaps have equal emulsifying power

75. Top determine the dosage of bleaching powder required for the disinfection

of different samples of water taken from different sources

76. To study the preparation of urea plastic from urea formalin by condensation

polymerization

77. To analysis the ash of various plants and identify the anion and cations present

in them

78. To study the different types of chromatographic technique with differ from

another on the basis in moving phase and stationary phase

79. The aim of the experiment types is to extract iron from apple, guava,

cauliflower, mustard, leaves ,spinach and hence to estimate and hence to

estimate the quantity or iron in them

80. Diffusion

81. Gas chromatography

82. To study the generate electricity with waste chemicals

83. To study aspirin –its mode of action on various parts of the body different

uses and side effects

84. To estimate the relative amount to tannin in boiled and un-boiled tea and to

compare if for various brands

85. Tensile strengths of various fibers and effect of ph on them

86. Qualitative analysis of ions present in different brands of tooth paste

87. To detect the presence of carbohydrates, proteins ,minerals as well as acidic

strength of the juice of orange and apple

88. To study the effect of different factor on electrical conductivity of all

electrolyte

89. To analysis various labels of the ink and to find out its suitability

90. To determine the quality of toilet soaps

91. To estimate the electrochemical equivalent atomic mass and valence of

copper by electrolysis

92. To study about cation and anions present in vegetables

93. To find the boiling point elevation constant of water by experimentally

detraining the boiling point of different moral solution sucrose of water

94. To perform electroplating of different metals from their solution and from a

galvanic cell on the basis of electrochemical cells

95. To find adulterants in common medicines

96. To find the ions content in various food samples using volumetric analysis

97. To find the from content of samples of food stuff and study the important of

body

98. Acid content of juice

99. Prepare five sample of home organic compounds indicator from plant material

100. To study the acid base concept

101. To estimate the nicotine in given cigarette brands

102. To detect the presence of absence of nickel in different sample of chocolates

103. To test the presence of cations and anions in mouth washes

104. To determine the percentage of chlorine in bleaching powder

105. Chromatographic separation of anothocyanin pigment from flowers and fruits

106. To determine the effect of impurities in the balling and freezing point

107. To see the adulterations of insoluble impurities in different sample of time i.e.

Calsiumoxide (CAO)

108. To compare the rate of fermentation of following fruit juice

109. To determination of length of stearic acid molecule

110. To study about the comparable to the effect of the cosmetic cream on the skin

111. To determine the boiling point elevation constant of water by experimentally

determining the boiling point of different molal solutions of source in water

112. To investigate the water in percentage in different fruits and vegetable

113. Study on the effect of temperature pressure and solute concentration on

osmotic movement of water

114. To prepare transparent sheets from waste X-Ray films

115. To determine relative strength of baking powder in different sample of breads

by titration in against n/20 sci solution

116. Oxidizing agents present in house hold on various colouring materials