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chemistry project class 12th

Investigatory project class 12th

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rohitbhatt9027
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3 views4 pages

chemistry project class 12th

Investigatory project class 12th

Uploaded by

rohitbhatt9027
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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JAWAHAR NAVODAYA

VIDYALAYA

Chemistry
Investigatory
Project

TOPIC:- COLD DRINKS (2024-25)

PREPARED BY SUBMITTED TO
NITIN KUMAR MRS.KARUNA
CERTIFICATE

This is to certify that

Nitin Kumar
has successfully completed his/her Chemistry
project titled
COLD DRINKS
under the supervision and guidance of
my chemistry teacher Mrs.Karuna
in the partial fulfillment of the Chemistry
practical
assessment conducted during the
academic year
. 2024-25.

EXAMINER TEACHER
_______________ _____________
ACKNOWLEDGEMENT

I would like to express my immense gratitude to


my chemistry teacher Mrs Karuna for the help
and guidance he/she provided for completing this
project.

I also thank my parents who gave their ideas and


inputs in making this project. Most of all I thank
our school management, for providing us the
facilities and opportunity to do this project.

Lastly, I would like to thanks my classmates who


have done this project along with me. Their
support made this project fruitful.

NITIN KUMAR
RESULT

1. The rate of formation of curd formation increase


with increasing temperature aap soyabean milk as well
as natural buffalo milk

2. At higher temperature the curd


formed from buffalo milk is more sour

3. Buffalo milk is sweet but soya bean


milk is not
4. For buffalo milk the best
temperature for formation of good
quality and tasty Curd 30°C to 33°C
and for Soya bean milk is 35°c to 45°C

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