Phone : 9662115555, 9924052800, anmaninagar@anandniketan.

org

Student Homework Details

Sr. No. Roll.No. Name

1 Abhay
2 Anshul
3 Anuj P Agarwal
4 Devansh Bhupesh Patel
5 Dhruvi
6 Divy Mukeshbhai Patel
7 Gazal Nikunj Patel
8 Hitarth Hirenbhai Kansara
9 J.U.Varshinii
10 Jay Atish Shah
11 Jhanvi Lalit Kumar Patel
12 kavy
13 Krishna Pravin Bansal
14 Love
15 Manaswi Piyushbhai Suhagiya
16 Mann Vishalkumar Acharya
17 Milan Bharatkumar Bhatti
18 Parv Kiran Shah
19 Pavani Rana
20 Priyanshi Singh
21 Priyanshu Hirenbhai Khatti
22 Dipak
23 Rohans Nirmal Daga
24 Sehan Salimbhai Wadhwaniya
25 Shivang Vinod Yadav
26 shrey
27 Vishnu Rajkumar Bhaiya
28 Yash Vijay Kshatriya
29 Yashank Anuj Bansal
30
0, anmaninagar@anandniketan.org

Topic of project
to study the acidity in different sample of tea leaves
to study the different constituents present in an alloy
to study the raoults law and its application
to measure the solubility of the saturated solution
to study of elevation of boiling point and depression in freezing point
to study the standard electrode potential and its appllcations
to study the kohlrausch's law and its application for limiting molar conductivity.
to study the difference between dry cell, electrolytic cell and galvanic cells
to study the various effect of heat on vitamin C in tomatoes
to study the oxalate ions present in guava fruit
to study the proteins in soya bean milk
removal of acohol from the body through esterification
extraction of nicotin sulphate from sample of cigrates.
study of rate of fementation of fruits or vegetable juices
to determine which antacid could neutralise most stomach acid
methods of prepartion of bathing soap
to study the effect of metal coupling on the rate of to corrosion
evaluation of drinking water from various sources
the determination of percentage amount of phospate in detergents
to study the comparison of evaporation rate of water

to study the preparation method of ink

aciditiy in battery , fruits,…
to determine the quality of casein in milk
to study the sterlization of water by using bleaching powder
effect of potassium bisulphate as a food preservative
study of content of ascorbic acid in citrus fruit
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