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To Study the Common Food Adulterants in Fat, Oil, Butter, Turmeric Powder, Chili Powder and Pepper PDF Download Link Given BelowTo Get the Link Scroll Down to end of this Page INTRODUCTION Food is the basic necessity of life, and the quality of the food we consume plays a vital role in maintaining good health.

Extraction of essential oil present in Saunf (Aniseed), Ajwain (Carom), Elaichi (Cardamom) Project PDF Class 12 PDF Download Link Given BelowTo Get the Link Scroll Down to end of this Page INTRODUCTION An essential oil is a concentrated, hydrophobic liquid that contains volatile aromatic compounds derived from plants. These oils are also known as volatile

Electrochemical Cell Chemistry Investigatory Project PDF Class 12 PDF Download Link Given BelowTo Get the Link Scroll Down to end of this Page INTRODUCTION Whenever a redox reaction is allowed to take place directly in a single beaker, it is found that the solution becomes hot. For example, when zinc is placed in a copper

To Study the Presence of Oxalate ions in Guava Fruit Chemistry Investigatory Project PDF PDF Download Link Given BelowTo Get the Link Scroll Down to end of this Page INTRODUCTION Guava, a tropical fruit popular in India and worldwide, belongs to the Myrtle family (Myrtaceae) and the genus Psidium, encompassing around 100 species of tropical

To Compare the Rate of Fermentation of Wheat Flour, Gram Flour, Rice Flour, Potato Juice, and Carrot Juice Chemistry Investigatory Project PDF PDF Download Link Given BelowTo Get the Link Scroll Down to end of this Page OBJECTIVE The purpose of the experiment is to compare the rate of fermentation of the given samples of

Preparation of soya bean milk and its comparison with the natural milk Chemistry Investigatory Project PDF PDF Download Link Given BelowTo Get the Link Scroll Down to end of this Page INTRODUCTION Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans. Creamy white soy milk resembles cow’s milk but