CHEMISTRY INVESTIGATORY PROJECT

XII S1
Name of the Student Project Topic
AKSHARA KUNDA To Study the Presence of Oxalate Ions in Guava Fruits at different
1 Stages of Ripening.
2 AKSHAT RAJ SINGH Finding the Quantity of Casein in Different Samples of Milk
3 ALOK KUMAR Physical Properties of Transition Elements
AMAN KUMAR Study of the effect of Potassium Bisulphite as Food Preservative
Under Various Conditions ( Temperature, Concentration, Time
4 etc.)
ANJALI Study of Digestion of Starch by Salivary Amylase and effect of pH
5 and Temperature on it.
6 ANUJ Adsorption Phenomenon: Physical and Chemical Aspect
ARADHANA SAHU Extraction of Essential Oils Present in Saunf ( Aniseed), Ajwain (
7 Carum), Illaichi ( Cardamom)
8 ARPAN BEHERA Surface Chemistry: Colloidal Solutions
9 ARYAN To detect the common adulterants in food items.
10 ASHISH KUMAR Coordination Compounds: Crystal Field Theory
AYUSH AWASTHI To study the setting of mixture of cement with sand, lime and fly
11 ash with respect to time and strength.
12 AYUSH RAGHAV Biodiesel and its Uses
13 DIVYANSH SAHU Paper Chromatography: Separation of Components
14 HITESH YADAV Discoveries in the Field of Chemistry
15 KANAK Measuring Solubility of various Samples
16 KAUSTUBH PATIDAR Measuring the Amount of Acetic Acid in Vinegar
17 KHUSHBOO YADAV Colour in Coordination Compounds
18 LUCKY RAGHAV Percentage Purity of Iron Wire
19 MAHAK YADAV Pesticides in Fruits and Vegetables
20 MEHUL MIGLANI Study of Constituents of an Alloy
21 OMKAR MISHRA Removal of Alcohol From the Body through Esterification
22 PARV BALI Aldol Condensation
23 PAYAL SHARMA Basic nature of Amines : Comparative Study
PIYUSH SHAMLAL SATHAWANE Preparation of Soyabean Milk and its Comparison with the
Natural Milk with respect to Curd Formation, Effect of
24 Temperature, Etc.
PRIYANSHU To study the variation of cell potential in Daniel cell with change
25 in concentration of electrolytes at room temperature.
26 ROHIT TANWAR Half life of a Reaction and it's Applications
SAMIKSHYA SAMAL Comparative Study of the Rate of Fermentation of Following
Materials: Wheat Fluor, Gram Fluor, Potato Juice, Carrot Juice
27 Etc.
SANSKAR PANDEY Study of Oxidation and Reduction Reactions of Aldehydes and
28 Ketones
29 SARTHAK DIMRI Acidity of Carboxylic Acids
30 SHAKTI PRATAP SINGH Adsorption Isotherms
31 SHIVAJI GANGADHAR SHINDE Comparative Study of order and molecularity of Reactions
SHIVAM KUMAR To Study the Presence of Oxalate Ions in Guava Fruits at different
32 Stages of Ripening.
33 SHRUTI KUMARI Finding the Quantity of Casein in Different Samples of Milk
34 SOUVIK BISWAS Physical Properties of Transition Elements
SUMEDHA KUMARI Study of the effect of Potassium Bisulphite as Food Preservative
Under Various Conditions ( Temperature, Concentration, Time
35 etc.)
TAMANNA TYAGI Study of Digestion of Starch by Salivary Amylase and effect of pH
36 and Temperature on it.
37 TANU SHARMA Adsorption Phenomenon: Physical and Chemical Aspect
TUSHAR TIWARI Extraction of Essential Oils Present in Saunf ( Aniseed), Ajwain (
38 Carum), Illaichi ( Cardamom)
39 VIVEK KUMAR Surface Chemistry: Colloidal Solutions
40 YASH KUMAR SINHA To detect the common adulterants in food items.
41 YATIN KUMAR Coordination Compounds: Crystal Field Theory
YUVAL BANSAL To study the setting of mixture of cement with sand, lime and fly
42 ash with respect to time and strength.

XII S2
1 ABHIJEET KUMAR Discoveries in the Field of Chemistry
2 AGRIM SINGH Measuring Solubility of various Samples
3 AKSHITA SHARMA Measuring the Amount of Acetic Acid in Vinegar
4 ANJALI SHARMA Colour in Coordination Compounds
5 ANSHIKA YADAV Percentage Purity of Iron Wire
6 ANURAG Pesticides in Fruits and Vegetables
7 AYUSH GUPTA Study of Constituents of an Alloy
8 AYUSH SHARMA Removal of Alcohol From the Body through Esterification
9 CHESHTA SHARMA Aldol Condensation
10 DIVYA JOSHI Basic nature of Amines : Comparative Study
FALAK AHUJA Preparation of Soyabean Milk and its Comparison with the
Natural Milk with respect to Curd Formation, Effect of
11 Temperature, Etc.
HARSHIT NEERAJ BHATNAGAR To study the variation of cell potential in Daniel cell with change
12 in concentration of electrolytes at room temperature.
13 HIMANSHI Half life of a Reaction and it's Applications
ISHAAN GUPTA Comparative Study of the Rate of Fermentation of Following
Materials: Wheat Fluor, Gram Fluor, Potato Juice, Carrot Juice
14 Etc.
KANISHKA BHAMBHU Study of Oxidation and Reduction Reactions of Aldehydes and
15 Ketones
16 KARTIK UNIYAL Acidity of Carboxylic Acids
17 KARTIKAY RAWAT Adsorption Isotherms
18 KASHISH Comparative Study of order and molecularity of Reactions
KAUSTUBH BHARDWAJ To Study the Presence of Oxalate Ions in Guava Fruits at different
19 Stages of Ripening.
20 KHUSHI MAHESHWARI Finding the Quantity of Casein in Different Samples of Milk
21 KSHITIZ SHARMA Physical Properties of Transition Elements
LAKSHAY SWAMI Study of the effect of Potassium Bisulphite as Food Preservative
Under Various Conditions ( Temperature, Concentration, Time
22 etc.)
MAYANK KUMAR Study of Digestion of Starch by Salivary Amylase and effect of pH
23 and Temperature on it.
24 NIRBHAY YADAV Adsorption Phenomenon: Physical and Chemical Aspect
NISHTHA MALIK Extraction of Essential Oils Present in Saunf ( Aniseed), Ajwain (
25 Carum), Illaichi ( Cardamom)
26 PEEHU SHARMA Surface Chemistry: Colloidal Solutions
27 PRAFUL To detect the common adulterants in food items.
28 PRANJAL CHAHAR Coordination Compounds: Crystal Field Theory
PRINCE CHOUDHARY To study the setting of mixture of cement with sand, lime and fly
29 ash with respect to time and strength.
30 RANU Biodiesel and its Uses
31 RISHABH JAIN Paper Chromatography: Separation of Components
32 ROHIN VENGATESH Discoveries in the Field of Chemistry
33 SAMEER SINGH Measuring Solubility of various Samples
34 SAMIKSHA CHOURASIA Measuring the Amount of Acetic Acid in Vinegar
35 SIDDARTH RAGHAV Colour in Coordination Compounds
36 SOUNAK BHOWAL Percentage Purity of Iron Wire
37 SUNDARAM PANDEY Pesticides in Fruits and Vegetables
38 TAHID ANOWAR Study of Constituents of an Alloy
39 TAKSH Removal of Alcohol From the Body through Esterification
40 TANISHA KHAN Aldol Condensation
41 TANISHA KHUNTIA Basic nature of Amines : Comparative Study
TUSHAR KUMAR Preparation of Soyabean Milk and its Comparison with the
Natural Milk with respect to Curd Formation, Effect of
42 Temperature, Etc.

XII S3
AASTHA RAGHAV Comparative Study of the Rate of Fermentation of Following
Materials: Wheat Fluor, Gram Fluor, Potato Juice, Carrot Juice
1 Etc.
ABHAY SINGH Study of Oxidation and Reduction Reactions of Aldehydes and
2 Ketones
3 ABHISHEK SINGH Acidity of Carboxylic Acids
4 ANUJ KUMAR Adsorption Isotherms
5 ARPITA SINGH Comparative Study of order and molecularity of Reactions
ARYA DWIVEDI To Study the Presence of Oxalate Ions in Guava Fruits at different
6 Stages of Ripening.
7 ARYAN SAHARAN Finding the Quantity of Casein in Different Samples of Milk
8 ASHMEET SINGH Physical Properties of Transition Elements
AZAD SHEOKAND Study of the effect of Potassium Bisulphite as Food Preservative
Under Various Conditions ( Temperature, Concentration, Time
9 etc.)
CHINMAY GIRIDHARAN Study of Digestion of Starch by Salivary Amylase and effect of pH
10 and Temperature on it.
11 DEEPAK KUMAR Adsorption Phenomenon: Physical and Chemical Aspect
DEEPANSHU SETHI Extraction of Essential Oils Present in Saunf ( Aniseed), Ajwain (
12 Carum), Illaichi ( Cardamom)
13 DEVANK YADAV Surface Chemistry: Colloidal Solutions
14 DEVANSHU ARORA To detect the common adulterants in food items.
15 DEVESH SINGH Coordination Compounds: Crystal Field Theory
HARSHITA VERMA To study the setting of mixture of cement with sand, lime and fly
16 ash with respect to time and strength.
17 HIMANSHISHARMA Biodiesel and its Uses
18 HIMANSHU SINGH Paper Chromatography: Separation of Components
19 MAHAK VERMA Discoveries in the Field of Chemistry
20 MEDHAVI SHARMA Measuring Solubility of various Samples
21 MOHD. KAMRAN RIZVI Measuring the Amount of Acetic Acid in Vinegar
22 NEHA Colour in Coordination Compounds
23 PRASHANT YADAV Percentage Purity of Iron Wire
24 PRAVESH NAGAR Pesticides in Fruits and Vegetables
25 PREET YADAV Study of Constituents of an Alloy
26 PRITISH CHATTERJEE Removal of Alcohol From the Body through Esterification
27 RADHA JOSHI Aldol Condensation
28 SAHIL BATHEJA Basic nature of Amines : Comparative Study
SAJAL CHAUHAN Preparation of Soyabean Milk and its Comparison with the
Natural Milk with respect to Curd Formation, Effect of
29 Temperature, Etc.
SAKSHI To study the variation of cell potential in Daniel cell with change
30 in concentration of electrolytes at room temperature.
31 SAKSHI DEVI Half life of a Reaction and it's Applications
 SARANSHI YADAV Comparative Study of the Rate of Fermentation of Following
Materials: Wheat Fluor, Gram Fluor, Potato Juice, Carrot Juice
32 Etc.
SARVESH DAKHORE Study of Oxidation and Reduction Reactions of Aldehydes and
33 Ketones
34 SATYAM RAJESH CHAUHAN Acidity of Carboxylic Acids
35 SHEERSHAK Adsorption Isotherms
36 SHUBHAM YADAV Comparative Study of order and molecularity of Reactions
SWAYAM GUPTA To Study the Presence of Oxalate Ions in Guava Fruits at different
37 Stages of Ripening.
38 TANISHQ YADAV Finding the Quantity of Casein in Different Samples of Milk
39 VAIBHAV SINGHAL Physical Properties of Transition Elements
VEERAL KHATANA Study of the effect of Potassium Bisulphite as Food Preservative
Under Various Conditions ( Temperature, Concentration, Time
40 etc.)
VIVAAN GUPTA Study of Digestion of Starch by Salivary Amylase and effect of pH
41 and Temperature on it.
42 YASHIKA RAGHAV Adsorption Phenomenon: Physical and Chemical Aspect
YATIN Extraction of Essential Oils Present in Saunf ( Aniseed), Ajwain (
43 Carum), Illaichi ( Cardamom)