Projects (Periods10)
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.
Note: Any other investigatory project, which involves about 10 periods of work, can be chosen with the approval of the teacher. In addition models and exhibits for exhibition ,depicting basic principles and application in daily life may also be included.
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