MOUNT LITERA ZEE SCHOOL,ROORKEE

PROJECT TOPICS
Class-XII A
S.No. Name
1 AAKASH TYAGI
2 ABHISHEK DWIVEDI
3 ABHIUDAY NARAYAN
4 ADITYA VATS
5 AKSHIT PAL
6 ARYAN SHRIVASTAV
7 ASHWARY PANWAR

8 AYUSH KUMAR SHARMA

9 AYUSH SHRIVASTAV
10 BHARAT SINGHAL
11 CHAVI TOMAR
12 ISHIKA TYAGI
13 KARTIK SAINI
14 KOMAL
15 KUNAL SAINI
16 LAKSHAY CHOUDHARY
17 PARI VERMA
18 PRANJAL RAJ
19 PRATIYUSH JAIN
20 PURVA
21 RANVEER CHOUDHARY
22 SAMEER BHATI
23 SHUBH KAUSHIK
24 SURYANSH KHATI
25 TANISHQ PANDEY
26 VANSH BHARGAV
27 VANSH CHAUDHARY
 MOUNT LITERA ZEE SCHOOL,ROORKEE
PROJECT TOPICS
Class-XII A
Project Topics
Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, potato juice,
Study the quantity of casein present in different samples of milk.temperature, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of the effect of Potassium Bisulphate as a food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.

Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, potato juice,
Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper..
Preparation of soybean milk and its comparison with natural milk with respect to curd formation, the effect of temperature, etc.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper..
Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, potato juice,
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper..
Study the quantity of casein present in different samples of milk.temperature, etc.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of the effect of Potassium Bisulphate as a food preservative under various conditions (temperature, concentration, time, etc.)
Study the quantity of casein present in different samples of milk.temperature, etc.
Comparative study of the rate of fermentation of the following materials: wheat flour, gram flour, potato juice,
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper..
mperature, etc.

tration, time, etc.)

mperature, etc.

mperature, etc.
mperature, etc.

mperature, etc.

tration, time, etc.)

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