Investigatory projects in chemistry for class 12 pdf


Explore Chemistry Investigatory Projects Experiments Class 12 CBSE, Chemistry Projects, Organic Science Fair Projects, Expo Models. Chemistry investigatory project. Ashok Kumar. CLASS XII Entrepreneurship Shiksha Kendra, 2, Community Centre, Preet Vihar, Delhi India E N E TE R. CLASS XII DEPARTMENT OF CHEMISTRY - Investigatory project ( - 17) XII Std ALAGU JOTHI ACADEMY (AN INTERNATIONAL.

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Investigatory Projects In Chemistry For Class 12 Pdf

Investigatory Project - Chemistry Class XII. Uploaded by vjkumar Download as DOCX, PDF, TXT or read online from Scribd. Flag for inappropriate . CBSE Class XII Chemistry Investigation Project Work - Free download as Word Doc .doc) or read online for free. Amount of Casein in Milk - Chemistry project cbse class Uploaded by. ArpitRanka (1) Uploaded by. CHEMISTRY INVESTIGATORY PROJECT of Class XII - Download as PDF File . pdf), Text File .txt) or read online. This is a copy of my chemistry project report.

Signature of the Teacher 2. Casein is the main protein constituent of milk. Casein is a complete protein meaning that it contains all of the essential amino acids. When dried. Casein dissolves slightly in water. Casein group of protein precipitated when the milk is slightly acidified. Casein is a mixed phosphoprotein and occurs in milk as calcium salt. The micelle has negative charge.

The burette is mounted on a ring stand, directly above the titrant solution. Solutions in the burette tend to creep up the sides of the glass at the surface of the liquid.

This is due to the surface tension of water. The surface of the liquid thus forms a curve, called a meniscus.

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To measure the volume of the liquid in the burette, always read from the bottom of the meniscus. Indicators: In this experiment, we will use an indicator solution called phenolphthalein. Phenolphthalein is colourless when the solution is acidic or neutral.

When the solution becomes slightly basic, phenolphthalein turns pinkish, and then light purple as the solution becomes more basic. Teacher Incharge Head of Instituition.

I sincerely thank our Chemistry teacher Ms Pranalli for her guidance. Without her motivation and help the successful completion of this project would not have been possible.

I would also like to extend ma gratitude to the entire Chemistry department of New Horizon Public School for their constant support. The goal of this project is to determine the amount of Acetic Acid in different types of vinegar using titration with a coloured pH indicator to determine the endpoint.

The hydroxyl ions will react with the hydrogen ions to. Titration is a way to measure the unknown amount of a chemical in a solution the titrant by adding a measured amount of a chemical with a known concentration the titrating solution.

Investigatory Project - Chemistry Class XII

Titration introduction: In this project. Titration theory: To measure the acidity of a vinegar solution. About Vinegar: The titrating solution reacts with the titrant. I have determined the amount of acid in different vinegars using titration.. There are many different types of vinegar. The concentration of the titrant can now be calculated from the amount of titrating solution added. The amount of acetic acid in vinegar can vary.

For the titrating solution.

In this experiment. So when the vinegar solution starts to turn pink. A burette is a long tube with a valve at the bottom and graduated markings on the outside to measure the volume contained in the burette.

To measure the volume of the liquid in the burette. The burette is mounted on a ring stand. This is due to the surface tension of water. So for every NaOH molecule that we add to the solution. In order for a titration to work. The surface of the liquid thus forms a curve. Performing titration: To dispense an accurately measured volume of the titrating solution.

When the solution becomes slightly basic.

Sodium hydroxide is a strong base. Solutions in the burette tend to creep up the sides of the glass at the surface of the liquid. Phenolphthalein is colourless when the solution is acidic or neutral. To do this experiment we will need the following materials and equipment: Colourless to pink. I also thank my Principal Mr. Noel Mani for his immense cooperation. Above all I thank Almighty who is always there to help me.

To study the presence of oxalate ions in guava fruit at different stages of ripening. Guava is a common sweet fruit found in India and many other places around the world.

Guavas are plants in the Myrtle family Myrtaceae genus Psidium meaning "pomegranate" in Latin , which contains about species of tropical shrub. On ripening it turns yellow in color. Rich in vitamin C, this fruit is a rich source of oxalate ions whose content varies during the different stages of ripening. Guavas have a pronounced and typical fragrance, similar to lemon rind but less in strength.


It is a carboxylic acid, primarily found in plants and animals. It is not an essential molecule and is excreted from our body, unchanged. Our body either produces oxalate on its own or converts other molecules like Vitamin C to oxalate.

External sources like food also contribute to the accumulation of oxalate in our body. The oxalate present in the body is excreted in the form of urine as waste. Too much of oxalate in our urine results in a medical condition called, commonly referred to as kidney stones.

Diet is looked upon as preventive measure in addition to medication to treat Kidney stones. Oxalate ions are extracted from the fruit by boiling pulp with dilute H2SO4. The oxalate ions are estimated volumetrically, by titrating the solution with KMnO4 solution.

A reagent, called the titrant, of a known concentration a standard solution and volume is used to react with a solution of the analyte or titrant, whose concentration is not known. Using a calibrated burette or chemistry pipetting syringe to add the titrant, it is possible to determine the exact amount that has been consumed when the endpoint is reached. The endpoint is the point at which the titration is complete, as determined by an indicator.

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