Scientific investigations involving laboratory testing and collecting information from other sources.
A few suggested Projects.
�� Study of the 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
Note: Any investigatory project,