PROJECT LIST FOR CLASS -12th

Sub.- Chemistry (2021-2022)

1. Study of casein quantity present in different sample of milk.

( Roll.no.1,10,19,28,37,46,54,55)
2. KHSO3 as a food preservative.
(Roll.no. 2,11,20,29,38,47,56)
3. Preparation of soyabean milk and its comparison with natural
milk.(Roll.no.3,9,12,21,30,39,48,57)
4. Study of digestion of starch by salivary amylase.
(Roll.no. 4,13,22,31,40,49)
5.Study of the presence of oxalate ions in guava fruit at different
stages of ripening. ( Roll.no.5,9,14,23,32,41,50)
6.Comparative study of the rate of fermentation of various food
materials. (Roll.no.6,15,24,33,42,51)
7.Study of adulterants in food stuffs.
(Roll.no.7,16,25,34,43,52)
8.To extract the essential oils present in the naturally occurring
materials.( Carum,Cardamom,Aniseed)
(Roll.no.8,17,26,35,44,53)