CHEMISTRY

CHEMISTRY PROJECTS ROLL NUMBERS

1.Study of the presence of oxalate ions in 1,9,17,25,33,41,49

guava fruit at different stages of ripening.

2. Study of quantity of casein present in

different samples of milk. 2,10 18,26,34,42,50

3.Preparation of soybean milk and its

comparison with the natural milk with respect 3,11,19,27,35,43,51
to curd formation, effect of temperature, etc.

4. Study of the effect of Potassium Bisulphate

as food preservative under various conditions 4,12,20,28,36,44,52
(temperature, concentration, time, etc.)

5.Study of digestion of starch by salivary

5,13,21,29,37,45,53
amylase and effect of pH and temperature on
it.

6. Comparative study of the rate of 6,14,22,30,38,46,54

fermentation of following materials: wheat
flour, gram flour, potato juice, carrot juice, etc.

7.Extraction of essential oils present in Saunf 7,15,23 , 31,39,47,55

(aniseed), Ajwain (carum), Illaichi
(cardamom).

8. Study of common food adulterants in fat,

oil, butter, sugar, turmeric power, chilli powder 8,16,24,32,40,48
and pepper.