Class12th A

RollNName Project Alloted

1 Abhikarsh rathorStudy of the presence of oxalate ions in guava fruit at different stages of ripening.
2 Aditya Singh Study the quantity of casein present in different samples of milk.
3 Anand Kumar Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
4 Arpit Kumar VermStudy of the effect of Potassium Bisulphate as a food preservative under various conditions (temperature, concentration, time, etc.)
5 Asra Shakeel Kh Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
6 Ayush Saxena Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
7 Ayush Singh Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
8 Divyanshu Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
9 Harsh Tiwari Study of the presence of oxalate ions in guava fruit at different stages of ripening.
10 Mukul Giri Study the quantity of casein present in different samples of milk.
11 Ram ji Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
12 Rishav Patel Study of the effect of Potassium Bisulphate as a food preservative under various conditions (temperature, concentration, time, etc.)
13 Riya Singh Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
14 Shreya Singh Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
15 Sumit Kanaujiya Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
16 Swati Singh Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
17 Utkarsh Shukla Study of the presence of oxalate ions in guava fruit at different stages of ripening.
18 Vaibhav Patel Study the quantity of casein present in different samples of milk.
19 Divyansh Mishra Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
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Study of digestion of starch by salivary amylase and effect of pH and temperature on it.