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  • Project Allotted Xii B

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    ssen02369
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    The document lists 21 chemistry projects with their assigned numbers and topics. Many projects are repeated, such as studies of oxalate ions in guava fruit, casein in milk, green chemistry, and the effect of water and temperature on pollutant toxicity. Other projects include comparing fermentation rates of foods, studying food preservatives, starch digestion, and common food adulterants.

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    Project Allotted Xii b (1)

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    The document lists 21 chemistry projects with their assigned numbers and topics. Many projects are repeated, such as studies of oxalate ions in guava fruit, casein in milk, green chemistry, and the effect of water and temperature on pollutant toxicity. Other projects include comparing fermentation rates of foods, studying food preservatives, starch digestion, and common food adulterants.

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    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    18 views1 page

    Project Allotted Xii B

    Uploaded by

    ssen02369
    The document lists 21 chemistry projects with their assigned numbers and topics. Many projects are repeated, such as studies of oxalate ions in guava fruit, casein in milk, green chemistry, and the effect of water and temperature on pollutant toxicity. Other projects include comparing fermentation rates of foods, studying food preservatives, starch digestion, and common food adulterants.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    of 1

    R No.

    NAME PROJECT ALLOTTED


    1 Study of the presence of oxalate ions in guava fruit at different stages of ripening.
    2 Chemistry Project on Green Chemistry A New way to Protect the Environment

    3 Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
    4 Study of the presence of oxalate ions in guava fruit at different stages of ripening.
    5 Chemistry Project on Green Chemistry A New way to Protect the Environment

    6 Study of quantity of casein present in different samples of milk.


    7 Study of the presence of oxalate ions in guava fruit at different stages of ripening.
    8 To Study the Effect of Water and Temperature in Varying the Toxicity Level of Different Pollutants

    9 To Study the Effect of Water and Temperature in Varying the Toxicity Level of Different Pollutants

    10 Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
    11 Study of quantity of casein present in different samples of milk.
    12 Chemistry Project on Green Chemistry A New way to Protect the Environment

    13 Study of quantity of casein present in different samples of milk.


    14 Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
    15 Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
    16 Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
    17 Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
    18 Study of quantity of casein present in different samples of milk.
    19 To Study the Effect of Water and Temperature in Varying the Toxicity Level of Different Pollutants

    20 Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
    21 Study of the presence of oxalate ions in guava fruit at different stages of ripening.

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