CLASS - 12th

CHEMISTRY PROJECT WORK

ROLL No. Name of Project allotted

1 To study the presence of oxalate ions in guava fruit at different stages of ripening.
2 To study of quantity of casein present in different samples of milk.
3 Preparation of soyabean milk and its comparison with the natural milk with respect to curd
formation, effect of temperature etc.
4 To study the effect of potassium bisulphate as food preservative under various conditions
(temperature, concentration, time, etc)
5 To Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
6 Comparative study of the rate of fermentation of following materials: Wheat flour, gram flour,
potato Juice, Carrot Juice etc.
7 Extraction of essential oils in Saunf (aniseed), Ajwain (Carum), illachi (Cardamom).
8 To Study of Common Food adulterants in Fat, oil butter Sugar, turmeric powder, chilli powder
and pepper.
9 Isomerism in Co-ordination Compounds.
10 IUPAC Nomenclature, preparation methods, chemical properties, special compounds and
Important uses of alcohol.
11 Different types of concentration.
12 d-block elements.
13 Rate of reaction and Order of reaction.
14 Different types of secondary cells.
15 IUPAC nomenclature, preparation methods, chemical properties, special compounds and
Important uses of amines
16 Carbonyl compounds
17 f-block elements
18 Carbohydrates
19 Different laws of solubility and its applications
20 Important compounds of alcohols, Carboxylic acids and amines.
21 Ideal and Non Ideal Solutions
22 Catalysis and its various actions
23 Proteins
24 Different types of colligative properties.
25 Faraday's Law of electrolysis
26 Products of Electrolysis of (a) molten NaCl, aqueous NaCl and aqueous H₂ SO4 using platinum
electrode (b) aqueous AgNO3, aqueous CuCl and aqueous Ni(NO3)2 using respective Silver
copper and Nickel electrode.
27 Vitamins
28 Optical isomerism in octahedral complexes
29 DNA and RNA
30 Any 25 Special name reactions.
31 To study the presence of oxalate ions in guava fruit at different stages of ripening.
32 To study of quantity of casein present in different samples of milk.
33 Preparation of soyabean milk and its comparison with the natural milk with respect to curd
formation, effect of temperature etc.
34 To study the effect of potassium bisulphate as food preservative under various conditions
(temperature, concentration, time, etc)
35 To Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
36 Comparative study of the rate of fermentation of following materials: Wheat flour, gram flour,
potato Juice, Carrot Juice etc.
37 Extraction of essential oils in Saunf (aniseed), Ajwain (Carum), illachi (Cardamom).
38 To Study of Common Food adulterants in Fat, oil butter Sugar, turmeric powder, chilli powder
and pepper.
39 Isomerism in Co-ordination Compounds.
40 IUPAC Nomenclature, preparation methods, chemical properties, special compounds and
Important uses of alcohol.
41 Different types of concentration.
42 d-block elements.
43 Rate of reaction and Order of reaction.
44 Different types of secondary cells.
45 IUPAC nomenclature, preparation methods, chemical properties, special compounds and
Important uses of amines
46 Carbonyl compounds
47 f-block elements
48 Carbohydrates
49 Different laws of solubility and its applications
50 Important compounds of alcohols, Carboxylic acids and amines.
51 Ideal and Non Ideal Solutions
52 Catalysis and its various actions
53 Proteins
54 Different types of colligative properties.
55 Faraday's Law of electrolysis
56 Products of Electrolysis of (a) molten NaCl, aqueous NaCl and aqueous H₂ SO4 using platinum
electrode (b) aqueous AgNO3, aqueous CuCl and aqueous Ni(NO3)2 using respective Silver
copper and Nickel electrode.
57 Vitamins
58 Optical isomerism in octahedral complexes
59 DNA and RNA
60 Any 25 Special name reactions.
61 To study the presence of oxalate ions in guava fruit at different stages of ripening.
62 To study of quantity of casein present in different samples of milk.
63 Preparation of soyabean milk and its comparison with the natural milk with respect to curd
formation, effect of temperature etc.
64 To study the effect of potassium bisulphate as food preservative under various conditions
(temperature, concentration, time, etc)
65 To Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
66 Comparative study of the rate of fermentation of following materials: Wheat flour, gram flour,
potato Juice, Carrot Juice etc.
67 Extraction of essential oils in Saunf (aniseed), Ajwain (Carum), illachi (Cardamom).
68 To Study of Common Food adulterants in Fat, oil butter Sugar, turmeric powder, chilli powder
and pepper.
69 Isomerism in Co-ordination Compounds.
70 IUPAC Nomenclature, preparation methods, chemical properties, special compounds and
Important uses of alcohol.
71 Different types of concentration.
72 d-block elements.
73 Rate of reaction and Order of reaction.
74 Different types of secondary cells.
75 IUPAC nomenclature, preparation methods, chemical properties, special compounds and
Important uses of amines
76 Carbonyl compounds
77 f-block elements
78 Carbohydrates
79 Different laws of solubility and its applications
80 Important compounds of alcohols, Carboxylic acids and amines.
81 Ideal and Non Ideal Solutions
82 Catalysis and its various actions
83 Proteins
84 Different types of colligative properties.
85 Faraday's Law of electrolysis
86 Products of Electrolysis of (a) molten NaCl, aqueous NaCl and aqueous H₂ SO4 using platinum
electrode (b) aqueous AgNO3, aqueous CuCl and aqueous Ni(NO3)2 using respective Silver
copper and Nickel electrode.
87 Vitamins
88 Optical isomerism in octahedral complexes
89 DNA and RNA
90 Any 25 Special name reactions.