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Projects of Class XII B Science

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18 views2 pages

Projects of Class XII B Science

Uploaded by

mmgr4mmpfd
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Projects of class XII B Science

S.NO. NAME PROJECT


1 GURSHEEN Sterilization of water using bleaching powder
2 ABHINAV Measure the amount of acetic acid in vinegar
3 VEDANT Effect of Potassium Bisulphate as a food preservative
Extraction of various essential oils present in Ajwain (Carum),
4 SAMBHAV Illaichi (Cardamom) and Saunf (Fennel Seeds)
5 PALAK Fermentation
6 RACHIT Removal of alcohol from the body through Esterification
Common food adulterants in fat, butter, oil, turmeric powder,
7 LAKSHAY pepper, chilli powder, sugar, etc.
8 BHARGAVI Measuring solubility of saturated solutions
9 SHOURYA Measure the amount of acetic acid in vinegar
10 HARSHIT Removal of alcohol from the body through Esterification
11 ASAD Study the effects of metal coupling on the rate of corrosion
12 ANSH Effect of heat on vitamin C in tomatoes
13 DANISH Measuring solubility of saturated solutions
14 CHITLEEN Determining caffeine in tea samples
15 NISHKA Catalytic decomposition
Common food adulterants in fat, butter, oil, turmeric powder,
16 MANAK pepper, chilli powder, sugar, etc.
17 ISHA Rate of Evaporation of Different Liquids
18 RAJDEEP The Neutralizing Ability of Antacid Tablets
Comparing Lactose Percentage between Whole Milk and
19 PRIYANKA Powdered Milk
KRISH
20 bHARDWAJ Sterilization of water using bleaching powder
21 ARYAN Catalytic decomposition

DIVYA Presence of oxalate ions in guava fruit and different stages of


22 BHARTI ripening
Comparing Lactose Percentage between Whole Milk and
23 PRACHET Powdered Milk
24 AJEET Fermentation
25 ANJALI The Neutralizing Ability of Antacid Tablets
MADHUSOO
26 DAN Study the effects of metal coupling on the rate of corrosion
LAKSHAY
27 BARYANA Measure the amount of acetic acid in vinegar
Comparing Lactose Percentage between Whole Milk and
28 MONIKA Powdered Milk
29 VANSH Removal of alcohol from the body through Esterification
30 TANUSHKA Measuring solubility of saturated solutions
31 SHWETA Rate of Evaporation of Different Liquids
32 DEEPAK Determining caffeine in tea samples
33 JHANAVI Effect of Potassium Bisulphate as a food preservative
ANSHU
34 PRTAP Quantity of the presence of casein in different samples of milk
35 MANISH Effect of heat on vitamin C in tomatoes
36 KRISHNA Quantity of the presence of casein in different samples of milk
Presence of oxalate ions in guava fruit and different stages of
37 AASHI ripening
Extraction of various essential oils present in Ajwain (Carum),
38 AMIT Illaichi (Cardamom) and Saunf (Fennel Seeds)
Extraction of various essential oils present in Ajwain (Carum),
39 RHYTHEM Illaichi (Cardamom) and Saunf (Fennel Seeds)
40 SAURABH fermentation
41 RAJAT Catalytic decomposition
Common food adulterants in fat, butter, oil, turmeric powder,
42 SANSKAR pepper, chilli powder, sugar, etc.

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