S.

NO NAME TOPIC FOR CHEMISTRY PROJECT FILE

ABHINAV Study the presence of oxalate ions in guava fruit at
0675
1 SHARMA different stages of ripening.
Study of the quantity of casein present in different samples
0931 ADITYA SONI
2 of milk.
Preparation of soybean milk and its comparison with
ALISH
3791 natural milk concerning curd formation, the effect of
CHOUDHARY
3 temperature, etc.
Study the effect of Potassium Bisulphate as a food
APOORVA
2474 preservative under various conditions (temperature,
SINGH
4 concentration, time, etc.).
ARMAN Study of digestion of starch by salivary amylase and the
0269
5 CHAUDHRY effect of pH and temperature on it.
Comparative study of the fermentation rate of wheat flour,
2847 AVIKA
6 gram flour, potato juice, and carrot juice.
CHANCHAL Extraction of essential oils from Saunf (aniseed), Ajwain
1473
7 KUMARI (carum), and Illaichi (cardamom).
DEEPANSHI Study of typical food adulterants in fat, oil, butter, sugar,
0974
8 GURJAR turmeric powder, chilli powder, and pepper.
DIMSI Study of the pH variation in the soil sample collected from
3743
9 PARASHAR different regions.
DUSHYANT Determination of the rate of evaporation of different
1822
10 SINGH liquids.
HARSHIT Study of the effect of acids and bases on the tensile
3932
11 KUMAR strength of natural and synthetic fibers.
12 3910 ISHA SINGH Study of the acidity in various samples of tea and coffee.
KUNAL Analysis of soft drinks to check the presence of
1995
13 SHARMA carbohydrates, alcohol, and phosphate ions.
LUBHANSHI Preparation of biodegradable plastic from natural
2678
14 REDDY materials like starch.
NAMAN Study of the effect of metal ions on the hardness of water
3170
15 CHOUDHARY and its comparison with bottled mineral water.
NANDINI Determination of caffeine content in tea and coffee
0002
16 CHOUDHRY samples.
NISHTHA Study of the presence of insecticides and pesticides in
0444
17 SHARMA fruits and vegetables.
NISHTHA Comparison of the percentage of lactose in different types
1994
18 SHARMA of milk (e.g., cow, buffalo, soy, almond).
19 3898 PALAK SINGH Analysis of the presence of alcohol in different beverages.
PRABHMEET Study of the effect of temperature and pH on the rate of
3657
20 KAUR fermentation of fruit juices.
PRATIBHA Study of rusting of iron in different environmental
3890
21 SINGH conditions.
 PRIYAL Comparative analysis of the vitamin C content in fresh and
1124
22 CHOUDHARY packaged fruit juices.
RAGHVENDRA Preparation of cold cream and its comparison with
4160
23 SHARMA commercially available creams.
Study of the effect of metal ions on the stability of soap and
1697 RAHINI SINGH
24 detergents.
Determination of the amount of sugar in different soft
1130 RANU GAUTAM
25 drinks.
Study of the corrosion of metals in acidic, basic, and neutral
0164 SHIV KHURANA
26 mediums.
SHIVANI
3906
27 KUMARI Analysis of food preservatives in jams, jellies, and pickles.
SHRISTHI Study of the saponification reaction for the preparation of
0233
28 RANA soap.
Effect of concentration on the rate of chemical reaction
3815 SIDDHI TIWARI
29 between sodium thiosulfate and hydrochloric acid.
Determination of the viscosity of liquids using Ostwald's
1963 VAISHNAVI
30 viscometer.
YASHVARDHAN Study of the role of emulsifying agents in the preparation of
4110
31 SINGH emulsions.
Determination of the flash and fire points of various oil
3897 YATENDRA
32 samples.
Comparative study of the hardness of water from different
1456 YUVRAJ SINGH
33 sources.
Study of the effect of temperature on the solubility of a
34 ASTHA solute.
35 ARYAN Study of the adsorption of acetic acid on activated charcoal.
Analysis of minerals and ions present in toothpaste
36 BHASKAR samples.
Comparative study of the cleaning action of soaps in hard
37 DHRUV and soft water.
Preparation of urea-formaldehyde resin and its
38 DIVYA comparison with commercial resins.
Determination of the chloride ion concentration in water
39 JHANVI samples by titration.
Study of the various methods used for the purification of
40 MADHUR water.
Study of the reaction rates of bleaching powder with
41 MANISH different contaminants in water.
Comparative study of different brands of vinegar to analyze
42 NANDINI the acetic acid content.
Study of the effect of different parameters on the rate of
43 NISHANT decomposition of hydrogen peroxide.
Preparation of biodiesel from vegetable oils and
44 PIYUSH comparison with commercial diesel in terms of properties.
 Study of the impact of acids and alkalis on the degradation
45 SAKSHI of materials like wood, paper, and cloth.
Determination of the density and specific gravity of various
46 SHRISHTI liquid mixtures.
Study of the amount of dissolved oxygen in different water
47 SUNNY samples.
Effect of temperature and pressure on the solubility of
48 TANISHQ gases in liquids.
Comparative study of antacids from different commercial
49 VINEET brands in terms of acid neutralization capacity.
50 PUNEETA Determination of water of crystallization in hydrated salts.