GREATER NOIDA WORLD SCHOOL, GREATER NOIDA

CLASS - XII (2024-25)

CHEMISTRY INVESTIGATORY PROJECT
SERIAL
INVESTIGATORY PROJECT- TOPICS ALLOTED TO
NO.
1 Study of Chemistry involved in Soap preparation Nishant Yadav
2 Rate of evaporation of different liquids and different conditions Ayush Malik
3 Amount of casein present in different sample of milk Bhavi Bhati
4 Electrochemical Cell Syed Mohd Abdullah
5 Food preservation chemistry Yogitya Singh
Study of rate of diffusion of solid in liquids with respect to powder or crump,
6 Akansha Pandey
temperature of liquid, different types of solid etc
7 Invisible ink or Secret ink - Modelling Molecular Switch ARYAN SINGH
8 Food adulteration Rachit Sharma
9 Nano- gold for Cancer therapy Shriya Tiwari
10 Rate of fermentation of different flours…. temperature ,humidity conditions… Ankit Upadhay
11 Hand Sanitizers ,Soaps –As our life Himanshu Rawal
12 Checking the bacterial contamination in drinking water by testing sulphide ion Isha Singh
Testing the hardness- presence of Iron,Fluoride, Chloride, etc., depending upon
13 the regional variation in drinking water and study of causes of presence of these Himanshi Saraswat
ions above permissible limit(if any).
Investigation of the foaming capacity of different washing soaps and the effect of
14 Pratyakasha Lawaniya
addition of Sodium carbonate on it.
15 Study the acidity of different samples of tea leaves. Tanishka Sharma
16 Determination of the rate of evaporation of different liquids. Gunika Gupta
17 Study of acidity of fruit and vegetable juices. Shriyansh Sharma
18 Nitali Mehra
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Preparation of soybean milk and its comparison with the natural milk with respect
19 Manya Sharma
to curd formation, effect of temperature, etc.
20 Green Chemistry: Bio Diesel and Bio Petrol Avantika Sharma
Study of the effect of Potassium Bisulphate as food preservative under various
21 Krishna Bhardwaj
conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature
22 Kanishk Yadav
on it.
Comparative study of the rate of fermentation of following materials: wheat flour,
23 Suraj Faujdar
gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carum), Illaichi
24 Naisha Tiwari
(cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli
25 Saiskshi Srivastav
powder and pepper
Investigation of the foaming capacity of different washing soaps and the effect of
26 Aditya Upadhay
addition of Sodium carbonate on it.
To study of the variation of viscocity of organic compounds of same homologous
27 series with variation in the (a) molecular masses and (b) structure of carbon Vishal Tiwari
chains.
28 Finding EMF of Electrochemical cell Devansh Verma
Study of the effect of Potassium Bisulphate as food preservative under various
29 Shikhar Bass
conditions (temperature, concentration, time, etc.)
 Preparation of soybean milk and its comparison with the natural milk with respect
30 Shristi Saini
to curd formation, effect of temperature, etc.
Testing the hardness, presence of Iron,Fluoride, Chloride, etc., depending upon
31 the regional variation in drinking water and study of causes of presence of these Shailendra
ions above permissible limit(if any).
32 To find the variation of conductance with temperature in electrolytes Sagar Rawal
33 Green Chemistry: Bio Diesel and Bio Petrol Harsh
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli
34 Nikhil Sharma
powder and pepper

35 Saakshi
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Comparative study of the rate of fermentation of following materials: wheat flour,
36 Darika Rajput
gram flour, potato juice, carrot juice, etc.
Investigation of the foaming capacity of different washing soaps and the effect of
37
addition of Sodium carbonate on it.