S. NO.

NAME OF STUDENT
1 AARTI YADAV
2 ABHIJEET KUMAR PANDEY
3 ADARSH YADAV
4 ADITYA
5 ALISHA KUMARI
6 ANIKET SINGH
7 ANKIT
8 ANUJ KUMAR OJHA
9 ANUJ SINGH
10 BHANU PRATAP SINGH
11 DISHA TOMAR
12 HARSH VARDHAN SINGH KUSHWAH
13 HEMANT SINGH MOURYA
14 KANAK BANSAL
15 KAPIL KUMAR
16 KAPIL SINGH
17 KIRTI TOMAR
18 LALIT KUMAR
19 MILAN CHOUDHARY
20 MOHD.WASIM AKHTAR
21 MOHIT YADAV
22 MUSHTAQ UL HAQUE
23 NAKUL KUMAR
24 NAMIRTA JOSHI
25 NANDINI
26 NIKHIL B
27 NIKHIL SHARMA
28 PRAVEEN KUMAR
29 PUSHPENDER SINGH
30 SALONI PRAJAPATI
31 SAMEEKSHA RANA
32 TANYA GOYAL
33 TENNUSHKARA PAL
34 VINEET KUMAR
35 VIVEK SINGH YADAV
36 CHHAYA CHAUHAN
37 KANAK ROHIT
38 POOJA SAKKARWAL
39 ANKIT SINGH
40 ATUL S BHADAURIYA

All projects must contain the following contents

1 Cover page with name of school, name of exam ( AISSCE 2020), name and roll no. (BOARD) of student
and title of project
2 Certificate
3 Acknowledgement
4 Index
5 Aim/title of project
6 Introduction
7 Theory
8 Material required
9 Procedure
10 Observation table
11 Calculation, if required
12 Result and precauions
 TITLE OF PROJECT
Determination of oxalate ion conc. In different ripening stages of guava
Determination of oxalate ion conc. In different ripening stages of tomato
Determination of tannic acid content in different samples of tea
Analysis of coins
Determination of rate of fermentation of fruit juices
To analyse the hardness of water in various samples of hard water.
Determination of nicotine in various samples of tobacco
Determination of casein in various samples of milk
Determination of effectiveness of various antacids
Analysis of cold drinks
Determination of acetic acid in different samples of vinegar
Study of effect of addition of non volatile solute on boiling point of water
Determination of caffeine content in different samples of tea
comparative study of lather forming capacity of different soaps
Detrmination of percentage purity of various componds contain iron
Detection of presence of pesticides in various samples of fruits and vegetables
Study of effect of addition of non volatile solute on boiling point of water
Determination of caffeine content in different samples of tea
Detection of adulterants in various samples of food
Determination ofoxalate ion conc. In different ripening stages of guava
Determination ofoxalate ion conc. In different ripening stages of tomato
Determination of tannic acid content in different samples of tea
Analysis of coins
Determination of caffeine content in different samples of tea
Detection of adulterants in various samples of food
Comparative study of lather forming capacity of different soaps
Detrmination of percentage purity of various componds contain iron
Determination of rate of fermentation of fruit juices
To analyse the hardness of water in various samples of hard water.
determination of nicotine in various samples of tobacco
determination of casein in various samples of milk
determination of effectiveness of various antacids
Analysis of cold drinks
Determination of acetic acid in different samples of vinegar
To analyse the hardness of water in various samples of hard water.
Analysis of cold drinks
Determination of acetic acid in different samples of vinegar
Study of effect of addition of non volatile solute on boiling point of water
Determination of caffeine content in different samples of tea
comparative study of lather forming capacity of different soaps

in the following contents

of school, name of exam ( AISSCE 2020), name and roll no. (BOARD) of student