Chemistry Project
CHEMISTRY
PROJECT
:AIM:
TO COMPARE RATE OF FERMENTATION OF
GIVEN SAMPLE OF
WHEAT FLOUR,GRAM FLOUR,RICE FLOUR
AND POTATO.
SUBMITTED BY :-
NAME: Shreyas kelkar
CLASS:XII A
ROLL NO: 26
INDEX
# AIM
# CERTIFICATE
# ACKNOWLEDGEMENT
# DECLARATION
# OBJECTIVE
# INTRODUCTION
# MATERIALS REQUIRED
# PROCEDURE
# OBSERVATIONS
# BIBLIOGRAPHY
CERTIFICATE
This is to certify that this project is submitted by SHREYAS KELKAR to the chemistry department, KENDRIYA VIDYALAYA NO. 1, INDORE was carried out by him under the guidance and supervision of MRS. SANGITA SHELKE during academic session 2012-2013.
Date:
MRS. SANGITA SHELKE
(Chemistry teacher)
External Examiner:-
Internal Examiner:-
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to MRS. SANGITA SHELKE, KENDRIYA VIDYALAYA NO. 1 for her encouragement and for all the facilities that she provided for this project work. With her help I’m able to carry on this project for which I shall remain indebted to her.
I extend my hearty thanks to MRS. SANGITA SHELKE, Chemistry Teacher who guided me to do this project successful completion of this project. I take this opportunity to express my deep sense of gratitude for her invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation which has sustained my effort at all stages of this project work. SHREYAS KELKAR
DECLARATION
I do hereby declare that this project work has been originally carried under the guidance and supervision of
MRS. SANGITA SHELKE, KENDRIYA VIDYALAYA NO.1, INDORE
SHREYAS KELKAR
OBJECTIVE To compare the rate of fermentation of the given samples of wheat flour, gram flour, rice flour and potatoes.
I became interested in this idea when I saw some experiments on fermentation and wanted to find out some scientific facts about fermentation. The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into
beer,
PROJECT
:AIM:
TO COMPARE RATE OF FERMENTATION OF
GIVEN SAMPLE OF
WHEAT FLOUR,GRAM FLOUR,RICE FLOUR
AND POTATO.
SUBMITTED BY :-
NAME: Shreyas kelkar
CLASS:XII A
ROLL NO: 26
INDEX
# AIM
# CERTIFICATE
# ACKNOWLEDGEMENT
# DECLARATION
# OBJECTIVE
# INTRODUCTION
# MATERIALS REQUIRED
# PROCEDURE
# OBSERVATIONS
# BIBLIOGRAPHY
CERTIFICATE
This is to certify that this project is submitted by SHREYAS KELKAR to the chemistry department, KENDRIYA VIDYALAYA NO. 1, INDORE was carried out by him under the guidance and supervision of MRS. SANGITA SHELKE during academic session 2012-2013.
Date:
MRS. SANGITA SHELKE
(Chemistry teacher)
External Examiner:-
Internal Examiner:-
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to MRS. SANGITA SHELKE, KENDRIYA VIDYALAYA NO. 1 for her encouragement and for all the facilities that she provided for this project work. With her help I’m able to carry on this project for which I shall remain indebted to her.
I extend my hearty thanks to MRS. SANGITA SHELKE, Chemistry Teacher who guided me to do this project successful completion of this project. I take this opportunity to express my deep sense of gratitude for her invaluable guidance, constant encouragement, constructive comments, sympathetic attitude and immense motivation which has sustained my effort at all stages of this project work. SHREYAS KELKAR
DECLARATION
I do hereby declare that this project work has been originally carried under the guidance and supervision of
MRS. SANGITA SHELKE, KENDRIYA VIDYALAYA NO.1, INDORE
SHREYAS KELKAR
OBJECTIVE To compare the rate of fermentation of the given samples of wheat flour, gram flour, rice flour and potatoes.
I became interested in this idea when I saw some experiments on fermentation and wanted to find out some scientific facts about fermentation. The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into
beer,
Bibliography: # Wikipedia-the free encyclopedia # Chemistry manual