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Determine and compare the quantity of casein (a major milk protein) present in different brands and types of milk, such as cow, buffalo, and goat milk.
Ferment different sugars (glucose, sucrose, fructose, lactose) using baker’s yeast. Measure CO₂ production over time (by water displacement or balloon inflation) or measure alcohol content. Compare fermentation rates and discuss factors like temperature and pH. Links to biochemistry and industrial ethanol production. chemistry project class 12 topics
Extract oxalate from raw, semi-ripe, and ripe guava pulp by boiling with dilute H₂SO₄ and titrating with KMnO₄. Observe how oxalate content changes with ripening. This project is simple yet quantitative, involving redox titration and plant biochemistry. Determine and compare the quantity of casein (a