CHEMISTRY INVESTIGA

SR NO NAME
1 AARUSHI SACHDEVA
2 ABHINAV RAWAT
3 ADARSH KUMAR JHA
4 ADITYA UNIYAL
5 AKARSH SAXENA
6 AKASH NARAYAN JHA
7 AKSHRA
8 ALISHA JUYAL
9 ANIKET PRASAD
10 ANIRUDRA NEGI
11 ANOUSHKA MALASI
12 ANUBHAVI
13 ARPIT PARIDA
14 BHAVYA TRIPATHY
15 BHOOMI SHARMA
16 DAKSH SARASWAT
17 GEETANJALI SENAPATI
18 GIVIKSHA GYAN
19 HARSHIT SINGH NEGI
20 ISHAN DHANDA
21 JIYA SINGH
22 KAJAL SHARMA
23 KUNAL
24 MUKUL DEV
25 NITIKA BANSAL
26 PRITHISH CHAUHAN
27 PURVANSH GUPTA
28 RONAK SINGH
29 SAKSHAM SAGAR
30 SAMIKSHA SINHA
31 SARVESHTHA JOSHI
32 SHUBHAM KUMAR
33 SIDDHANT UNIYAL
34 SIDDHI
35 SUDHANSHU KUSHWAHA
36 TWISHA KOCHHAR
37 UDITYAYN
38 UTKARSH GOLA
39 VARTMAAN MAVI
40 ANANYA TIWARI
41 ANISH NAIR
42 ANSHIKA SINGH
43 AQSA AKHTAR
44 AREEBA JAVED
45 DEEVANSHI AGRAWAL
46 DHRUV KUMAR
47 FAIRY SINGH
48 JATIN SINGH
49 KAMAKSHI RAINA
50 KRISHNA VERMA
51 NISHITA
52 SHREYA PURWAR
53 SUBHINAY SARKAR
54 TRISHA JHA
55 RISHITA
 CHEMISTRY INVESTIGATORY PROJECT
PROJECT TOPIC
To study the adulterants in food
To Compare foaming capacities of soaps
Comparitive study of commercial antacids
Study of presence of insecticides and pesticides in fruits and vegetables
Measure the amount of acetic acid in vinegar
To study the acidity of different samples of tea leaves
Corrosion of metals
To study the quantity of casein in in different samples of milk
To study the adulterants in food
To determine the amount of vitamin C (ascorbic acid) in different fruit juices (natural and pack
Contents of cold drinks available in the market
To study the rate of evaporation of different liquids(water,acetone and diethyl ether)
To study the acidity of different samples of tea leaves
To Compare foaming capacities of soaps
To study the acidity of different samples of tea leaves
To compare the rate of fermentation of the given samples of wheat flour,gram flour,rice flour
Contents of cold drinks available in the market
Comparitive study of commercial antacids
Testing the presence or absence of nickel in various samples of different chocolates
Sterilization of water using bleaching powder
Contents of cold drinks available in the market
Study of effect of potassium bisulphite as food preservative under various conditions.(concent
Comparitive study of commercial antacids
Comparison of citric acid concentration in 3 different samples of fruit juices
Corrosion of metals
Presence of insecticides and pesticides in fruits and vegetables
Effect of temperature on the decay of ascorbic acid(oranges,vit c tab and orange juice)
Comparison of citric acid concentration in 3 different samples of fruit juices
Determination of contents of tooth powder
Contents of cold drinks available in the market
To determine the caffeine in tea samples
To study the quantity of casein in in different samples of milk
Sterilization of water using bleaching powder
To study the rate of evaporation of different liquids(water,acetone and diethyl ether)
Study of effect of potassium bisulphite as food preservative under various conditions.(concent
Comparitive study of commercial antacids
To study the presence of oxalate ion content in guava fruit at different stages of ripening
To study the quantity of casein in in different samples of milk
Measure the amount of acetic acid in vinegar
Preparation of soyabean milk and its comparison with the natural milk with respect to curd fo
To compare lactose percentage between whole milk and powdered milk
To study the quantity of casein in different samples of milk
To study the adulterants in food
Comparitive study of commercial antacids
Corrosion of metals
Contents of cold drinks available in the market
To study the acidity of different samples of tea leaves
To determine the amount of vitamin C (ascorbic acid) in different fruit juices (natural and pack
To compare lactose percentage between whole milk and powdered milk
To Compare foaming capacities of soaps
Preparation of soyabean milk and its comparison with the natural milk with respect to curd fo
To study the adulterants in food
To study the rate of evaporation of different liquids(water,acetone and diethyl ether)
Comparitive study of commercial antacids
Determination of contents of tooth powder
re and taste

re and taste