PARMESHWARI DEVI DHANUKA SARASWATI VIDYA MANDIR

CLASS - 12th 'A' SUBJECT - CHEMISTRY

S. SR.
STUDENT'S NAME
No. No.
Project Topic
To study the presence of oxalate ions in guava fruit at different stages of ripening
3201 7041 ABHISHEK PANDEY
To study the quantity of casein present in different samples of milk
3202 6918 ABHISHEK TENTIWALA
To prepare soyabean milk and its comparision with the natural milk with respest to curd formation ,effect of temperature and taste
3203 8087 ADITYA UPMANYU
To study the effect of potassium bisulphite as a food preservative under conditions of temperature , concentration and time
3204 7152 ALIM KHAN
To compare the rates of fermentation of the following fruit or vegetable juices (i) Apple juice (ii) Orange juice (iii) Carrot juice
3205 6913 AMAN CHAUDHARY
To compare the rates of fermentatiion of the given samples of wheat flour, gram flour, rice and potatoes
3206 6950 ANANT PAREEK
To extract essential oils present in sauff ( Aniseed) , Ajwain (Carum) , Iilaichi (Cardamom)
3207 8163 ANKIT GUPTA
To detact the presence of adulteratns in fat, oil, butter
3208 9105 ARUN KUMAR
To detact the presence of adulteratns in suger, turmeric powder, chilli powderand pepper
3209 6900 ASHUTOSH PRATAP SINGH

To study the presence of nitrogen containing insecticides and pesticides in various fruits and vegetables
3210 8134 ATUL TOMAR
To determine the rate of evaporation of different liquids
3211 6956 BHARAT DIXIT
To study the effect of acids and bases on the tensile strength of fibres
3212 6699 CHETAN SINGH
To study the presence of oxalate ions in guava fruit at different stages of ripening
3213 6909 CHINMAY BAGHEL
To study the quantity of casein present in different samples of milk
3214 8247 DEEPAK SHARMA
to prepare soyabean milk and its comparision with the natural milk with respest to curd formation ,effect of temperature and taste
3215 8354 DEV GOLA
To study the effect of potassium bisulphite as a food preservative under conditions of temperature , concentration and time
3216 8086 DEVENDRA KUMAR
To compare the rates of fermentation of the following fruit or vegetable juices (i) Apple juice (ii) Orange juice (iii) Carrot juice
3217 7016 GOPESH SHARMA
To compare the rates of fermentatiion of the given samples of wheat flour, gram flour, rice and potatoes
3218 7019 GOVIND SINGH
To extract essential oils present in sauff ( Aniseed) , Ajwain (Carum) , Iilaichi (Cardamom)
3219 6924 HARSH AGRAWAL
To detact the presence of adulteratns in fat, oil, butter
3220 6933 HARSH SARASWAT
To detact the presence of adulteratns in suger, turmeric powder, chilli powderand pepper
3221 7017 HARSHIT VARSHNEY
To study the presence of nitrogen containing insecticides and pesticides in various fruits and vegetables
3222 7066 HIMANSHU SHARMA
To determine the rate of evaporation of different liquids
3223 8299 HITANSH LAL GOSWAMI
To study the effect of acids and bases on the tensile strength of fibres
3224 6910 JATIN CHAUDHARY
To study the presence of oxalate ions in guava fruit at different stages of ripening
3225 8295 JATIN KUMAR
To study the quantity of casein present in different samples of milk
3226 8145 JATIN PARIHAR
To prepare soyabean milk and its comparision with the natural milk with respest to curd formation ,effect of temperature and taste
3227 7053 KANAK PARASAR
To study the effect of potassium bisulphite as a food preservative under conditions of temperature , concentration and time
3228 7069 KARAN VEER SINGH CHAUDHARY

To compare the rates of fermentation of the following fruit or vegetable juices (i) Apple juice (ii) Orange juice (iii) Carrot juice
3229 7180 KESHAV SHARMA
To compare the rates of fermentatiion of the given samples of wheat flour, gram flour, rice and potatoes
3230 6993 KULDEEP GARG
To extract essential oils present in sauff ( Aniseed) , Ajwain (Carum) , Iilaichi (Cardamom)
3231 8346 LOVE PANDEY
To detact the presence of adulteratns in fat, oil, butter
3232 6922 MADHUR SHARMA
To detact the presence of adulteratns in suger, turmeric powder, chilli powderand pepper
3233 7049 MANISH SINGH
To study the presence of nitrogen containing insecticides and pesticides in various fruits and vegetables
3234 7047 MOHIT
To determine the rate of evaporation of different liquids
3235 8240 NAGESH CHAUDHARY
To study the effect of acids and bases on the tensile strength of fibres
3236 6930 NIPUN RAWAT
To study the presence of oxalate ions in guava fruit at different stages of ripening
3237 8205 OMPRAKASH SINGH
To study the quantity of casein present in different samples of milk
3238 8066 PAVAN KUMAR
To prepare soyabean milk and its comparision with the natural milk with respest to curd formation ,effect of temperature and taste
3239 7032 PRABHU ACHARYA
To study the effect of potassium bisulphite as a food preservative under conditions of temperature , concentration and time
3240 7001 PRANJAL PACHAURI
To compare the rates of fermentation of the following fruit or vegetable juices (i) Apple juice (ii) Orange juice (iii) Carrot juice
3241 7035 RAJ KUMAR
To compare the rates of fermentatiion of the given samples of wheat flour, gram flour, rice and potatoes
3242 7728 RITIK CHAUDHARY
To extract essential oils present in sauff ( Aniseed) , Ajwain (Carum) , Iilaichi (Cardamom)
3243 7145 SANKALP
To detact the presence of adulteratns in fat, oil, butter
3244 7034 SHAURYA ANUPAM SHARMA

To detact the presence of adulteratns in suger, turmeric powder, chilli powderand pepper
3245 8192 SHIVANG SINGH
To study the presence of nitrogen containing insecticides and pesticides in various fruits and vegetables
3246 9091 SHUBHAM VASHISHTHA
To determine the rate of evaporation of different liquids
3247 7226 SONVIR AGARIA
To study the effect of acids and bases on the tensile strength of fibres
3248 6963 SUMIT RAWAT
To study the presence of oxalate ions in guava fruit at different stages of ripening
3249 8230 TANMAY BHARDWAJ
 To study the quantity of casein present in different samples of milk
3250 6947 UTKARSH GOSWAMI
To prepare soyabean milk and its comparision with the natural milk with respest to curd formation ,effect of temperature and taste
3251 6901 UTKARSH SHARMA
To study the effect of potassium bisulphite as a food preservative under conditions of temperature , concentration and time
3252 6949 VIKASH YADAV
To compare the rates of fermentation of the following fruit or vegetable juices (i) Apple juice (ii) Orange juice (iii) Carrot juice
3253 7641 YASH TIWARI
To compare the rates of fermentatiion of the given samples of wheat flour, gram flour, rice and potatoes
3254 6971 YASH VISHWAKARMA
To extract essential oils present in sauff ( Aniseed) , Ajwain (Carum) , Iilaichi (Cardamom)
3255 6955 YASHES SHARMA