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    Project 12C

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    workforadynamichaming
    This document lists chemistry investigatory project topics for students, including comparative studies of fermentation rates, analysis of food components, extraction of essential oils, and synthesis of aspirin.

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    Project 12C

    Uploaded by

    workforadynamichaming
    19 views2 pages
    This document lists chemistry investigatory project topics for students, including comparative studies of fermentation rates, analysis of food components, extraction of essential oils, and synthesis of aspirin.

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    PROJECT_12C

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    This document lists chemistry investigatory project topics for students, including comparative studies of fermentation rates, analysis of food components, extraction of essential oils, and synthesis of aspirin.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views2 pages

    Project 12C

    Uploaded by

    workforadynamichaming
    This document lists chemistry investigatory project topics for students, including comparative studies of fermentation rates, analysis of food components, extraction of essential oils, and synthesis of aspirin.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    CHEMISTRY INVESTIGATORY PROJECT LIST

    SR.NO. STUDENT NAME Topics


    1. Adithyan anandh Comparative study of the rate of fermentation of following
    materials: wheat flour, gram flour, potato juice, carrot juice,
    etc.
    2. Aditya Rai Study of the presence of oxalate ions in guava fruit at
    different stages of ripening.
    3. Aditya Singh Study of quantity of casein present in different samples of
    milk.
    4. Aliya Khan Preparation of soybean milk and its comparison with the
    natural milk with respect to curd formation, effect of
    temperature, etc.
    5. Amaan Shaikh Study of the effect of Potassium Bisulphate as food
    preservative under various conditions (temperature,
    concentration, time, etc.)
    6. Aniya Singh Study of digestion of starch by salivary amylase and effect
    of pH and temperature on it
    7. Anushka Dhas Comparative study of the rate of fermentation of following
    materials: wheat flour, gram flour, potato juice, carrot juice,
    etc.
    8. Anushree Tripathi Extraction of essential oils present in Saunf (aniseed),
    Ajwain (carum), Illaichi (cardamom)
    9. Azmaan Baig Study of common food adulterants in fat, oil, butter, sugar,
    turmeric power, chilli powder and pepper
    10. Biprangsh Baiju Study of the presence of Herbicide and Pesticides in fruits
    and vegetable
    11. Calvin David Analysis of honey
    12. Cyrus Paul Synthesis of Aspirin
    13. Dhruv Telange Analysis of coconut water
    14. Harsh Kanthale Analysis of cold drink
    15. Karthik Shamil Study of L ascorbic acid in citrus fruits
    16. Keshav Singh Study of the presence of oxalate ions in guava fruit at
    different stages of ripening.
    17. Krishna Mishra Study of quantity of casein present in different samples of
    milk.
    18. Lokesh Rajput Preparation of soybean milk and its comparison with the
    natural milk with respect to curd formation, effect of
    temperature, etc.
    19. Manthan Likhar Study of the effect of Potassium Bisulphate as food
    preservative under various conditions (temperature,
    concentration, time, etc.)
    20. Maria Mohammed Study of digestion of starch by salivary amylase and effect
    Sameer of pH and temperature on it
    21. Misba Mallebhari Comparative study of the rate of fermentation of following
    materials: wheat flour, gram flour, potato juice, carrot juice,
    etc.
    22. Niraj Khade Extraction of essential oils present in Saunf (aniseed),
    Ajwain (carum), Illaichi (cardamom)
    23. Nitya Pipalia Study of common food adulterants in fat, oil, butter, sugar,
    turmeric power, chilli powder and pepper
    24. Parul Gupta Study of the presence of Herbicide and Pesticides in fruits
    and vegetable
    25. Riya Thorve Analysis of honey
    26. Shanzal Firoz Synthesis of Aspirin
    27. Shikha Yadav Analysis of coconut water
    28. Taha Anwar Analysis of cold drink
    29. Vaidehi Parmar Study of L ascorbic acid in citrus fruits
    30. Vaishnavi Iyer Analysis of honey
    31. Rebekah Mathai Analysis of coconut water
    32. Harihar Sai Adala Study of digestion of starch by salivary amylase and effect
    of pH and temperature on it
    33. Aurav Tiwari Comparative study of the rate of fermentation of following
    materials: wheat flour, gram flour, potato juice, carrot juice,
    etc.
    34. Garima Saha Extraction of essential oils present in Saunf (aniseed),
    Ajwain (carum), Illaichi (cardamom)
    35. Kartik Tanwar Study of common food adulterants in fat, oil, butter, sugar,
    turmeric power, chilli powder and pepper
    36. Rohit Shendage Study of L ascorbic acid in citrus fruits
    37. Riddhi Vasekar Study of the presence of oxalate ions in guava fruit at
    different stages of ripening.

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