3 Review(s)

1. Surface Chemistry, 2. Chemical Kinetics, 3. Thermochemistry, 4. Electrochemistry, 5, Chromatography, 6. Preparation of Inorganic Compounds, 7. Preparation of Organic Compounds, 8. Tests for the Functional Groups Present in Organic Compounds, 9. Volumetric Analysis, 10. Qualitative AnalysisINVESTIGATORY PROJECTS1.To study the presence of oxalate ions in guava fruit at different stages of ripening. 2. To study the quantity of caseine present in different samples of milk. 3.Preparation of soyabean milk and its comparison with natural milk with respect to curd formation, effect of temperature etc.4.To study the effect of potassium bisulphite as food preservative at various concentrations. 5. To study the digestion of starch by salivary amylase and the effect of pH and temperature on it. 6. To study and compare the rate of fermentation of the following materials—wheat flour, gram flour, potato juice and carrot juice. 7.To extract essential oils present in saunf (aniseed), ajwain (corum), illaichi (cardomom).8. To detect the presence of adulteration in fat, oil and butter, 9.To investigate the presence of NO2– in brinjal