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  • Investigatory Project

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    roshankumar52533
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    The document assigns investigatory projects on various food-related topics to students based on their roll numbers. Projects include studying oxalate ions in guava at different ripening stages, quantifying casein in milk samples, comparing soy and natural milk, examining the preservative effect of potassium bisulphate under conditions, analyzing starch digestion by saliva and how pH and temperature affect it, comparing fermentation rates of different materials, and extracting essential oils from spices. Students are divided into groups by roll number to work on the different projects.

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    The document assigns investigatory projects on various food-related topics to students based on their roll numbers. Projects include studying oxalate ions in guava at different ripening stages, quantifying casein in milk samples, comparing soy and natural milk, examining the preservative effect of potassium bisulphate under conditions, analyzing starch digestion by saliva and how pH and temperature affect it, comparing fermentation rates of different materials, and extracting essential oils from spices. Students are divided into groups by roll number to work on the different projects.

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

    Investigatory Project

    Uploaded by

    roshankumar52533
    The document assigns investigatory projects on various food-related topics to students based on their roll numbers. Projects include studying oxalate ions in guava at different ripening stages, quantifying casein in milk samples, comparing soy and natural milk, examining the preservative effect of potassium bisulphate under conditions, analyzing starch digestion by saliva and how pH and temperature affect it, comparing fermentation rates of different materials, and extracting essential oils from spices. Students are divided into groups by roll number to work on the different projects.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    ROLL NUMBER WISE ALLOTMENT OF INVESTIGATORY PROJECT

    1. Study of the presence of oxalate ions in guava fruit at different stages of ripening.
    2. Study the quantity of casein present in different samples of milk.
    3. Preparation of soybean milk and its comparison with natural milk with respect to curd
    formation, the effect of temperature, etc.
    4. Study of the effect of Potassium Bisulphate as a food preservative under various conditions
    (temperature, concentration, time, etc.)
    5. 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 the following materials: wheat flour, gram
    flour, potato juice, carrot juice, etc.
    7. Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
    8. Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and
    pepper.

    Roll no. Project no.


    1 to 5 1
    6 to 10. 2
    11 to 15. 3
    16 to 20. 4
    21 to 25. 5
    26 to 30. 6
    31 to 35. 7
    36 onwards 8

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