Pt.

Ram Chandra Mishra Memorial Public School-Jhalwa

Subject:- Chemistry project topics
Class -12
Instructions -

Project should be in neat and clean.

Have to make a project on allotted topic in your name

The project has to be printed in A4 size paper.

Project should be approximately 12 to 15 pages.

Project papers are to be held in a transparent file.

1-Study of the effect of potassium bisulphate as food preservative under various

conditions ( temperature concentration time etc)

2-Extraction of essential oils present in saunf(aniseed),ajwain(carum), illaichi

(cardamom)

3-study of common food adulterants in fat oil ,butter, sugar ,turmeric powder ,chilli
powder and pepper.

4--Study of digestion of starch by salivary amylase and effect of pH and temperature on

it.

5-study of quantity of casein present in different sample of milk.

6-Acid vs. Teeth

7-Acidity In Tea

8-Adulterants in Food

9-Amount of Casein in Milk

10-Analysis Of Vegetables And Fruit Juices

11-Apple Dehydration

12-preparation of soya bean milk and its comparison with the natural milk with respect
to curd formation effect of temperature etc.

13--Comparing Lactose Percentage between Whole Milk and Powdered Milk

14Content of Cold Drinks Available in the Market

 15-Cooking Away the Vitamins

16--Determination of contents of toothpaste

17-DNAs Secret Code

18-Effects of Heat on Vitamin C in Tomatoes

19-Electricity and Electrolytes

20-To Study the Presence of Oxalate Ion in Guava Fruit

21--Study of the effect of potassium bisulphate as food preservative under various

conditions ( temperature concentration time etc)

22-Extraction of essential oils present in saunf(aniseed),ajwain(carum), illaichi

(cardamom)

23-study of common food adulterants in fat oil ,butter, sugar ,turmeric powder ,chilli
powder and pepper.

24-Study of digestion of starch by salivary amylase and effect of pH and temperature on

it.

25-study of quantity of casein present in different sample of milk.

Pt. Ram Chandra Mishra Memorial Public School, Jhalwa Prayagraj

Session:- 2024-25
Class 12th
Subject :- Chemistry
 Pt. RAM CHANDRA MISHRA MEMORIAL PUBLIC SCHOOL

AFFILIATED TO CBSE NEW DELHI

AFFILIATION NO.2131699

SESSION-2024-25

School Photo

Subject:-

TOPIC :....................................................................
Name Of The Students: ....................................................
Class :XII
Subject : Chemistry
Roll No. : .....................................
Sign. Of External Examiner Sign. Of Internal Examiner

Submitted to :-. Submitted By :

____________ ..............
 CERTIFICATE

This is to certify that .............. Student name............................................of

class XII of Pt. RAM CHANDRA MISHRA MEMORIAL PUBLIC SCHOOL has

completed the project................ title.................................. during the

academic session 2024-25 towards partial fulfillment of credit for the

AISSCE ………. evaluation of CBSE 2024-25 and submitted satisfactory

report as compiled in the following pages under my supervision.

MrAmit Mishra
Deptt. Of Chemistry Principal
 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my Principal Mr.

Amit Mishra Sir as well as our Chemistry teacher Mrs. Chetna Chauhan

who gave me the golden opportunity to do this wonderful project on the

topic “..........................” helped me in doing a lot of research and I came to

know about so many new things, I am really thankful to them.

Secondly, I would also like to thanks my parents and friends who helped me

a lot in finalizing this project within the given time frame.

Name of Student
 DECLARATION

I , hereby declare that the project submitted to Pt. RAM CHANDRA

MISHRA MEMORIAL PUBLIC SCHOOL , PRAYAGRAJ for subject

Computer under the Guidance of Mrs. Chetna Chauhan Ma’am is

a record of original work done by me in the session of 2024-25 .

Students wise Details of the topic for project are as

follows.

Pt. Ram Chandra Mishra Memorial Public School , Peepalgaon ,

Prayagraj
CLASS 12 A- SESSION - 2024 – 25

Chemistry Project
1-Study of the effect of potassium bisulphate as food
preservative under various conditions ( temperature
concentration time etc)
Ankita Yadav

Ankush Tripathi
2-Extraction of essential oils present in
 saunf(aniseed),ajwain(carum), illaichi (cardamom)

3-study of common food adulterants in fat oil ,butter,

sugar ,turmeric powder ,chilli powder and pepper.
Anokhi Kesarwani

4--Study of digestion of starch by salivary amylase and

effect of pH and temperature on it.
Anshuman Khare

5-study of quantity of casein present in different sample

of milk.
Anuradha Singh

6-Acid vs. Teeth

Anurag Kumar Maurya

7-Acidity In Tea
Anvesha Prajapati

8-Adulterants in Food
Atharv Mishra

Atulya Kesarwani 9-Amount of Casein in Milk

Ayush Kr. Singh 10-Analysis Of Vegetables And Fruit Juices

Deepak Kumar 11-Apple Dehydration

12-preparation of soya bean milk and its comparison wit

the natural milk with respect to curd formation effect of
Dev Singh temperature etc.

Divyanshu Prajapati 13--Comparing Lactose Percentage between Whole Milk

 and Powdered Milk

Gaurav Maurya 14Content of Cold Drinks Available in the Market

Hanshika Srivastava 15-Cooking Away the Vitamins

Harsh Yadav 16--Determination of contents of toothpaste

Himanshu Shekhar 17-DNAs Secret Code

Sharma

Hritik Roshan 18-Effects of Heat on Vitamin C in Tomatoes

Jay Gupta 19-Electricity and Electrolytes

Kapil 20-To Study the Presence of Oxalate Ion in Guava Fruit

21--Study of the effect of potassium bisulphate as food

preservative under various conditions ( temperature
Kashish Gupta concentration time etc)

22-Extraction of essential oils present in

Katyayni Gupta saunf(aniseed),ajwain(carum), illaichi (cardamom)

23-study of common food adulterants in fat oil ,butter,

Khushi Rai sugar ,turmeric powder ,chilli powder and pepper.

24-Study of digestion of starch by salivary amylase and

Krishna Bhartiya effect of pH and temperature on it.

25-study of quantity of casein present in different sampl

Kritika Chaturvedi of milk.

1-Study of the effect of potassium bisulphate as food

preservative under various conditions ( temperature
concentration time etc)
Mayank Jaiswal

Munni Kumari 2-Extraction of essential oils present in

 saunf(aniseed),ajwain(carum), illaichi (cardamom)

3-study of common food adulterants in fat oil ,butter,

sugar ,turmeric powder ,chilli powder and pepper.
Naitik Kumar Mishra

4--Study of digestion of starch by salivary amylase and

effect of pH and temperature on it.
Navneet Singh

5-study of quantity of casein present in different sample

of milk.
Nikhil Yadav

6-Acid vs. Teeth

Nitin Pandey

7-Acidity In Tea
Pinki Yadav

8-Adulterants in Food
Pragya Jaiswal

Prakhar Mishra 9-Amount of Casein in Milk

Ranvijay Singh 10-Analysis Of Vegetables And Fruit Juices

Rishu Yadav 11-Apple Dehydration

12-preparation of soya bean milk and its comparison wit

the natural milk with respect to curd formation effect of
Riya Kumari Gautam temperature etc.

Riya Singh 13--Comparing Lactose Percentage between Whole Milk

 and Powdered Milk

Sanskar Srivastava 14Content of Cold Drinks Available in the Market

Saransh Singh 15-Cooking Away the Vitamins

Satyam Gupta 16--Determination of contents of toothpaste

Satyam Kushwaha 17-DNAs Secret Code

Saumya Yadav 18-Effects of Heat on Vitamin C in Tomatoes

Shashwat Pandey 19-Electricity and Electrolytes

Shaurya Singh 20-To Study the Presence of Oxalate Ion in Guava Fruit

21--Study of the effect of potassium bisulphate as food

preservative under various conditions ( temperature
Shreyansh Soni concentration time etc)

22-Extraction of essential oils present in

Shweta Tripathi saunf(aniseed),ajwain(carum), illaichi (cardamom)

23-study of common food adulterants in fat oil ,butter,

Sudhanshu Tiwari sugar ,turmeric powder ,chilli powder and pepper.

24-Study of digestion of starch by salivary amylase and

Tanay Srivastava effect of pH and temperature on it.

25-study of quantity of casein present in different sampl

Yash Maurya of milk.

1-Study of the effect of potassium bisulphate as food

preservative under various conditions ( temperature
concentration time etc)
Yug Pal
Name Of Student

.................................