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At Ripening.: Roll No.

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6 views

At Ripening.: Roll No.

Uploaded by

vermasiddhant026
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Class – XII

Subject – Chemistry (043)


[Project work (2024-25)]

S. No. Project work Synopsis/Index


1. Study of the presence of oxalate ions in guava (a) Objective
fruit at different stages of ripening. (b) Introduction
Roll no. -: 1, 7, 13, 19, 25, 31, 37 (c) Theory
(d) Requirements
(e) Procedure
(f) Observation
(g) Chemical equations
(h) Calculations
(i) Conclusion
(j) Precautions
(k) Bibliography
2. Study of quantity of casein present in different (a) Objective
samples of milk. (b) Introduction
Roll no. -: 2, 8, 14, 20, 26, 32, 38 (c) About casein
(d) Theory
(e) Requirements
(f) Procedure
(g) Observations
(h) Conclusions
(i) Bibliography
3. Study of the effect of Potassium Bisulphate as (a) Objective
food preservative under various conditions (b) Introduction
(temperature, concentration, time, etc.) (c) Apparatus
Roll no. -: 3, 9, 15, 21, 27, 33, 39 (d) Materials and
chemicals
(e) Theory and
procedure
(f) Conclusion
(g) Bibliography
4. Extraction of essential oils present in Saunf (a) Objective
(aniseed), Ajwain (carum), Illaichi (cardamom). (b) Introduction
Roll no. -: 4, 10, 16, 22, 28, 34 (c) Aniseed oil
(d) Carum
(e) Cardamom
(f) Experiment
(g) Bibliography
5. Preparation of soybean milk and its comparison (a) Objective
with the natural milk with respect to curd (b) Introduction
formation, effect of temperature, etc. (c) Soybean milk
Roll no. -: 5, 11, 17, 23, 29, 35 (d) Natural milk
(e) Materials required
(f) Theory
(g) Procedure
(h) Observation
(i) Result
(j) Nutritional
composition
(k) Health benefits of
soybean milk
(l) Disadvantage
(m) Conclusion
(n) Bibliography
6. Study of common food adulterants in fat, oil, (a) Objective
butter, sugar, turmeric power, chilli powder and (b) Introduction
pepper. (c) Theory
Roll no. -: 6, 12, 18, 24, 30, 36 (d) Experiment – I
(e) Experiment – II
(f) Experiment – III
(g) Observation
(h) Precautions
(i) Conclusion
(j) Bibliography

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