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    nileshdasjeetest
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    The document assigns chemistry projects to students with roll numbers 1-50. It divides the students into 5 groups and assigns each group a different food or chemistry-related project. The projects include studying oxalate ions in guavas, casein in milk, comparing soybean milk to regular milk, the effect of potassium bisulphate as a preservative under various conditions, and studying common food adulterants. Students with roll numbers 51 and above are assigned to extract essential oils from aniseed, carum, and cardamom.

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    The document assigns chemistry projects to students with roll numbers 1-50. It divides the students into 5 groups and assigns each group a different food or chemistry-related project. The projects include studying oxalate ions in guavas, casein in milk, comparing soybean milk to regular milk, the effect of potassium bisulphate as a preservative under various conditions, and studying common food adulterants. Students with roll numbers 51 and above are assigned to extract essential oils from aniseed, carum, and cardamom.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    7 views1 page

    Project - 12

    Uploaded by

    nileshdasjeetest
    The document assigns chemistry projects to students with roll numbers 1-50. It divides the students into 5 groups and assigns each group a different food or chemistry-related project. The projects include studying oxalate ions in guavas, casein in milk, comparing soybean milk to regular milk, the effect of potassium bisulphate as a preservative under various conditions, and studying common food adulterants. Students with roll numbers 51 and above are assigned to extract essential oils from aniseed, carum, and cardamom.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    ANGEL EDUCATION SOCIETY

    CHEMISTRY PROJECT
    CLASS-XII

    ROLL NO. PROJECT

    1 TO 10 Study of the presence of oxalate ions in guava fruit at


    different stages of ripening

    11 TO 20 Study of quantity of casein present in different samples


    of milk.

    21 TO 30 Preparation of soybean milk and its comparison with


    the natural milk with respect to curd formation, effect of
    temperature, etc.
    31 TO 40 Study of the effect of Potassium Bisulphate as food
    preservative under various conditions (temperature,
    concentration, time, etc.)
    41 TO 50 Study of common food adulterants in fat, oil, butter,
    sugar, turmeric power, chilli powder and pepper.

    51 Extraction of essential oils present in Saunf (aniseed),


    ONWARDS Ajwain (carum), Illaichi (cardamom).

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