RYAN INTERNATIONAL SCHOOL UDAIPUR

NAME OF STUDENTS
RYAN INTERNATIONAL SCHOOL UDAIPUR
XI CHEMISTRY INVESTIGATORY PROJECT

INVESTIGATORY PROJECT ALOTED

1 Study of use of red onion skin as scavenger of metal ion
2 Analysis of contents of cold drink
3 Comparing rate of fermentation
4 Setting of cement
5 Comparing amount of tannic acid of different sample of tea
6 Preparation of potash alum from scrap alum
28 Comparing amount of tannic acid of different sample of tea
8 Comparing rate of Evaporation of different liquid
9 Study of constituents of Alloy
10 Study of digestion of starch by saliva
11 Study of tensile strength of different fibres
12 Study of sewage water
13 Comparison and verification of solubility’s of different salts
14 Detection of Hydrogen peroxide (Adulterant) in different samples of milk
15 Use of red onion skin as skin as scavenger of metal ion.
16 Comparing rate of fermentation
17 Setting of cement
18 -To determine the amount of tannic acid in different samples of Tea
19 To prepare alum from scrap aluminium
20 Dialysis and analyse the sewage water
21 Comparision and verification of solubilities
22 Detection of Hydrogen Peroxide in different samples of Milk
23 -To determine the amount of tannic acid in different samples of Tea
24 Study of use of red onion skin as scavenger of metal ion
25 Comparing amount of tannic acid of different sample of tea
26 Dialysis and analyse the sewage water
27 Analysis of contents of cold drink
28 Comparing amount of tannic acid of different sample of tea
2 Analysis of contents of cold drink
 RYAN INTERNATIONAL SCHOOL UDAIPUR

NAME OF STUDEN
ABHINAV SOLAVIA
ADITYA SONI
AMRITA SINGH
BHAVESH GAUR
DEEPIKA PATEL
DHRUV DANGI
DIVYAM JAIN
DIVYANSHI BARUN
DWISHA TOSHNIW
FALGUN SANADHY
HERAMB SHARMA
HITESH MEENA
HRISHABH MATHU
KUSHAL MEHTA
M VENKATA SHA
MEHA TONEGIYA
MISHEL LAWFORD
PIYUSH JAT
PRIYANKA RATHO
PRIYANSHI CHAUH
RISHI JAIN
SAUMYA BHATNAG
SHLOK TOLANBIA
SHUBH PANKAJ SO
UTTKARSH SINGH
VIVEK NAIR
JAMIL SUHALKA
 RYAN INTERNATIONAL SCHOOL UDAIPUR
XIl CHEMISTRY INVESTIGATORY PROJECT

INVESTIGATORY PROJECT ALOTED

1• Study of the presence of oxalate ions in guava fruit at different stages ofripening.
2.• Study of quantity of casein present in different samples of milk.
3.• Preparation of soybean milk and its comparison with the natural milk with respect to curd
4 • Study of the effect of Potassium Bisulphate as food preservative under various conditions(temperature,
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 following materials: wheat flour, gram potato juice, carr
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, chillipowder and pepper.
1• Study of the presence of oxalate ions in guava fruit at different stages ofripening.
2.• Study of quantity of casein present in different samples of milk.
3.• Preparation of soybean milk and its comparison with the natural milk with respect to curd
4 • Study of the effect of Potassium Bisulphate as food preservative under various conditions(temperature,
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 following materials: wheat flour, gram potato juice, carr
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, chillipowder and pepper.
1• Study of the presence of oxalate ions in guava fruit at different stages ofripening.
2.• Study of quantity of casein present in different samples of milk.
3.• Preparation of soybean milk and its comparison with the natural milk with respect to curd
4 • Study of the effect of Potassium Bisulphate as food preservative under various conditions(temperature,
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 following materials: wheat flour, gram potato juice, carr
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, chillipowder and pepper.
1• Study of the presence of oxalate ions in guava fruit at different stages ofripening.
2.• Study of quantity of casein present in different samples of milk.
3.• Preparation of soybean milk and its comparison with the natural milk with respect to curd
ature, concentration, time,etc.)

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ature, concentration, time,etc.)

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ature, concentration, time,etc.)

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