MOUNT LITERA ZEE SCHOOL,ROO

PROJECT TOPICS
Class-XII B
S.No. Name
1 ABHAY TYAGI
2 ADITYA SAINI
3 AKSHITA
4 AMAN JOSHI
5 ANUSHKA

6 ARUSHI BACHKOTI

7 ASHUTOSH SHARMA
8 AYUSHI ARYA
9 BIVEK SINGH
10 DIYA VERMA
11 HARSH SINGHAL
12 KRITIKA SHARMA
13 MISHA

14 PRAAPTI AGGARWAL

15 RAKSHITA CHAMOLA
16 SAUMYA SINGH
SHAIS ABDULLAH
17 GHAFFAR
18 SHIVANSHI TYAGI
19 SHREYA SAGAR
20 SIMRAN PUNDIR
21 UJJWAL PUNDIR
22 UTKARSH SINGH
23 VANSHI YADAY
 MOUNT LITERA ZEE SCHOOL,ROORKEE
PROJECT TOPICS
Class-XII B
Project Topics
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study the quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the
Study of the effect of Potassium Bisulphate as a food preservative under various conditions (tempera
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.

Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and peppe

Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and peppe
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Study of the effect of Potassium Bisulphate as a food preservative under various conditions (tempera
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the

Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, po

Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and peppe
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the

Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, po
Study the quantity of casein present in different samples of milk.
Study the quantity of casein present in different samples of milk.
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and peppe
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the