MT-11 02/20/15 Investigatory Project in Chemistry How Green Algae Can Be One of the Best Ways to Help Reduce CO2 Concentration in the Atmosphere Members: Urrutia‚ Maria Veronica S. Sevilla‚ Ruth Consuegra‚ Donita Reloj‚ Mary Roschael Dela Cruz‚ Samantha Claire Introduction Some hope fertilizing tiny‚ floating plants in the ocean‚ prompting them to suck carbon dioxide out of the air
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Cockroach Killer made from San Francisco Leaves Science Investigatory Project Presented to the Faculty of Mother of Divine Providence School Science Department Marikina Heights‚ Marikina City In Partial Fulfillment of the Requirements For the Subject in Science and Health 7 Presented by: Karl Andrei I. Bibal Tatiana Kirsten R. Cardenas Christian Paulo D. Pichay August ___‚ 2013 Table of Contents Chapter I A. Background of the Study B. Statement of the Problem and Objectives
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washing machine (this project won First Prize in Improvisation during a Regional Science Fair). Step 2. Research Gather as much data and information about the project. ScienceProject.com has project guides with background information and experiment design. Meanwhile‚ Encyclopedia.com and Wikipedia.com have general information on any subject. Project ideas and material can be found at MiniScience.com‚ while local libraries can provide relevant reference materials to the project. Step 3. Variables
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The combination of asphalt‚ rubber and polysterene plastic (Styrofoam) as a concrete binder John Melvin V. Baranda Carl Jerwin F. Dangdang Gershey Jessa Mae M. De Guzman III-A (Pythagoras) Proponents Pangasinan National High School Lingayen‚ Pangasinan August‚ 2013 Mrs. Margie V. De Leon Adviser Abstract The study “The combination of asphalt‚ rubber and polysterene plastic (Styrofoam) as a concrete binder” sought to investigate
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CHEMISTRY PROJECT Submitted by- Submitted To- ACKNOWLEDGEMENT I would like to thank for her help and guidance in the completion of the project and also for giving me the opportunity to learn so much through this project. Also‚ my sincere thanks to for the support and encouragement she shows by providing us with such an opportunity. CERTIFICATE It is hereby to certify that original and genuine investigatory
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INVESTIGATORY PROJECT Flower bloom perfume Submitted by: Ma.anne Briones Frances Blanco
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Converting Saltwater into Electricity I. Introduction The world we live in is abundant with food‚ life and resources‚ but we continue to use up non-renewable resources in massive amounts. As a result‚ the many nations and countries of the world will have to deal with water‚ food‚ and energy shortages‚ as an effect of overpopulation. This Project presents a new‚ derived energy source. It will also discuss the methods and ways we can utilize this environmentally-friendly resource to produce an efficient
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CHAPTER I INTRODUCTION BACKGROUND OF THE STUDY In our world today‚ purified water is the one that most of the people drink everyday especially those who live in cities. Water purification is the process of removing undesirable chemicals‚ biological contaminants‚ suspended solids and gases from contaminated water. The goal is to produce water fit for a specific purpose. Most water is purified for human consumption (drinking water)‚ but water purification may also be designed for a variety of other
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Chemistry project Aim: To compare rate of fermentation of given sample of wheat flour‚ gram flour‚ rice and potatoes. Submitted By: Name: Ipshita Chatterjee Class: XII – A Roll No.: 12 Index: S.no | | Page no. | 1. | Certificate | | 2. | Acknowledgement | | 3. | Declaration | | 4. | Objective | | 5. | Introduction | | 6. | Requirements | | 7. | Procedure | | 8. | Observations | | 9. | Bibliography | | Objective: In this experiment the main objective is to
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FOOD PRESERVATION Food is preserved to prevent natural and microbial decay‚ by modifying the conditions that favour enzyme activity and the growth of micro-organisms. Foods are preserved for the following reasons: 1. To add variety to the diet‚ by making food available out of season. 2. To make use of food when it is cheap and plentiful and to store it for later use. 3. To vary the diet by preserving food in ways the make a new product out of the food (e.g. pickling‚ jam making).
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