12 NAME OF STUDENT

1 AARAV GOEL
2 AARAV JAIN
3 AARYAVEER JULKA
4 ABHYUDAY THAPAR
5 ADITYA RASTOGI
6 ADITYA SHARMA
7 ADVAY JERATH
8 AGRIM SAINI
9 AKSH SHARMA
10 AKSHITA SANGAL
11 ANANYA AGRAWAL
12 ANSH TOMAR
13 ARNAV VASHISHTHA
14 AROHI GUPTA
15 ASHVIKA RANDEV
16 ATHARV CHOPRA
17 GEETANSH KUMAR DORA
18 HARLEEN KAUR SACHDEVA
19 HARSH DABAS
20 HARSHIT NEGI
21 ISHITA TYAGI
22 KANISHK SINGH
23 KUMAR VAIBHAV
24 LABHIT GOYAL
25 LAKSHIT JAIN
26 MANISHTHA RAJPAL
27 NAITIK GUPTA
28 POORVI SHARMA
29 PRANAVI GUPTA
30 PRATEEK KUNAL
31 RITHWIK SHARMA
32 SANEA SETHI
33 SANSKAR SINGH
34 SATYAM KUSHWAHA
35 SHAURYA THAKUR
36 SHIV RAWAT
37 SMAYAN KUMAR SAHU
38 TANISI SINGH
39 VAISHNAVI MAURYA
40 AAKARSHIT SHARMA
41 AARUSH NAAGAR
42 AARVI A GAUR
43 ABHAY SEN
44 AKSHAT HOLANI
45 AKSHAY KUMAR
46 AKSHIT AGARWAL
47 ANKITA GAUTAM
48 ANNJIL DESHWAL
49 ARJUN SINGH
50 AVNI JAIN
51 AYAAN KHAN
52 AYUSH KAPOOR
53 DIVYANK ARYA
54 DIVYANSH SINGH
55 GIRIRAJ DAGA
56 ISHAN GOEL
57 JAGRIT ARORA
58 KHUSHI AGGARWAL
59 KRISHNA AGGARWAL
60 LAISHA KASHYAP
61 MANAN BHASIN
62 MEHAK GUPTA
63 MOHD. ALFAIZ
64 MOKSH KHARBANDA
65 NAINA JAIN
66 NITYANT KWATRA
67 PRABHLEEN KAUR
68 PRANSHU ARORA
69 RADHIKA RAINKWAL
70 SAAMARTH MADAAN
71 SHOURYA MAINI
72 SURYA PRATAP SINGH
73 UDAYAN MADAAN
74 VASU GOYAL
75 YOJIT CHAWLA
76 AASHVIE JAIN
77 ABHAY BHARDWAJ
78 ADEEBA SAIFY
79 ADITYA YADAV
80 AGRIM RAWAT
81 ANUSHKA MANNA
82 AVIKA JAIN
83 BHUMI MONDAL
84 CHAHAT JAIN
85 DEV SINGHAL
86 DHAVNEET ARORA
87 DHRUV GUPTA
88 DIVAS SINGH
89 DIVYANSHA BHARGAVA
90 HITANSH DHINGRA
91 IKSHIT KHURANA
92 JUWERIYAH SAIFI
93 KARTIK AGGARWAL
94 KASHISH RANKA
95 KHUSHI AHUJA
 96 KHUSHI GARG
97 KUNAL KAPOOR
98 LAKSHAY GOYAL
99 LAYEBA KHAN
100 MAHIMA PARVEEN
101 MOHD.SAIF
102 MOKSH JAIN
103 NAFISA RAHMAN
104 PRIYANSHU KAUSHAL
105 RIDA
106 S K RAHIN
107 SAGAR ALI ANWAR
108 SAIFAN ALAM
109 SAMIKSHA KUMARI
110 SHOBHIT BHATT
111 SHUBHAM YADAV
112 SHUBHYA SOHAM
113 SOURYA SINGH
114 YASH
115 YUVRAJ JAIN
116 AKSHAT SINGH
117 ADARSH KASHYAP
118 SHOURYA GUPTA
119 ANANYE KESARWANI
120 SWARNIKA AGARWAL
121 SVEYSHA SHARMA
122 AANYA SAINI
123 AARADHYA ATUL
124 VAIBHAV KUMAR SINGH
TOPICS (CHEMISTRY PROJECTS)
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)
Study of digestion of starch by salivary amylase and effect of pH and temperature on it.
Comparative study of the rate of fermentation of following materials: wheat flour, gram flour, potato juice, carrot juice, etc.
Extraction of essential oils present in Saunf (aniseed), Ajwain (carom), Illaichi (cardamom).
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.
Determining caffeine in tea samples.
Comparing Lactose Percentage between Whole Milk and Powdered Milk
Study of Vitamin C in different Fruit Juices.
Study of biomolecules such as carbohydrate , proteins ,vitamins in various food stuff.
Study of the presence of oxalate ions in guava fruit at different stages of ripening.
Study of quantity of casein present in different samples of milk.
Preparation of soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature, etc.
Study of the effect of Potassium Bisulphate as food preservative under various conditions (temperature, concentration, time, etc.)