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1
Name :
CLASS : XII – A
ROLL NO. :
2
TOPIC :
3
INDEX:
CERTIFICATE
ACKNOWLEDGEMENT
AIM
INTRODUCTION
THEORY
EXPERIMENT 1
EXPERIMENT 2
EXPERIMENT 3
OBSERVATION
RESULT
ADULTRANTS & THEIR DISEASES
PRECAUTION
CONCLUSION
BIBLIOGRAPHY
4
This is to certify that (Name of student)of class XII-
A hassuccessfully completed the investigatory
project on the topic “ STUDY OF ADULTRANTS
IN FOOD-STUFFS” under the guidance of Mrs.
Jyoti Verma (PGT, Chemistry) during the year
2014-2015inthe partial fulfillment of the chemistry
practical examination conducted by CBSE
(Signature of examiner)
5
I would take this oppurtunity to express my
sincere thanks and gratitude to my
Chemistry teacher Mrs. Jyoti Verma (PGT) for
her vital support and guidance in
completing this project.
I would also like to extend my gratitude
and thanks to our lab assistant Mr. Pradeep
Kumar who has helped me in successful
completion of my project.
6
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8
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Chemistry investigatory project adultration in food stuffs

  • 1. 1 Name : CLASS : XII – A ROLL NO. :
  • 3. 3 INDEX: CERTIFICATE ACKNOWLEDGEMENT AIM INTRODUCTION THEORY EXPERIMENT 1 EXPERIMENT 2 EXPERIMENT 3 OBSERVATION RESULT ADULTRANTS & THEIR DISEASES PRECAUTION CONCLUSION BIBLIOGRAPHY
  • 4. 4 This is to certify that (Name of student)of class XII- A hassuccessfully completed the investigatory project on the topic “ STUDY OF ADULTRANTS IN FOOD-STUFFS” under the guidance of Mrs. Jyoti Verma (PGT, Chemistry) during the year 2014-2015inthe partial fulfillment of the chemistry practical examination conducted by CBSE (Signature of examiner)
  • 5. 5 I would take this oppurtunity to express my sincere thanks and gratitude to my Chemistry teacher Mrs. Jyoti Verma (PGT) for her vital support and guidance in completing this project. I would also like to extend my gratitude and thanks to our lab assistant Mr. Pradeep Kumar who has helped me in successful completion of my project.
  • 6. 6
  • 7. 7
  • 8. 8
  • 9. 9
  • 10. 10
  • 11. 11
  • 12. 12
  • 13. 13
  • 14. 14
  • 15. 15
  • 16. 16
  • 17. 17
  • 18. 18
  • 19. 19
  • 20. 20