PROJECT REPORT ON
“COMPARATIVE STUDY OF THE RATE OF
FERMENTATION OF VARIOUS FOOD
MATERIALS”
SUBMITTED BY:
UNDER THE GUIDANCE OF:
Ms. Brunda D
DEPARTMENT OF CHEMISTRY
BGS PUBLIC SCHOOL
BGS Health and Education City,
#67, Dr. Vishnuvardhan Road, Bangalore – 560060
CERTIFICATE
This is to certify that name, student of Class has successfully completed his
Chemistry project titled “Topic name” during the academic year 2023-2024
as per the guidelines issued by the Central Board of Secondary Education
Signature of Internal Signature of Signature of External
Examiner Principal Examiner
CERTIFICATE
This is to certify that name, student of Class
has successfully completed his Chemistry
project titled “Topic name” during the
academic year 2023-2024 as per the
guidelines issued by the Central Board of
Secondary Education
BRUNDA D
(PGT CHEMISTRY)
DEPARTMENT OF CHEMISTRY
BGS PUBLIC SCHOOL
ACKNOWLEDGEMENT
With immense pleasure I express my sincere thanks to
Ms. BRUNDA D, department of CHEMISTRY BGS
Public School, Bangalore for her guidance, cooperation
and support and their constant motivation and
invaluable guidance throughout duration of this project
work. It has been a most fruitful and enjoyable
experience to work under their guidance.
I would like to express a deep sense of gratitude to Mrs.
DEEPA RANI, the principal, BGS public school,
Bangalore for giving me an opportunity to do this
project.
I would also like to express my gratitude towards my
parents and family members for their kind cooperation
and encouragement as they helped me a lot in
completion of this project.
At last, I end up by thanking all who helped me in
finalizing the project within the time frame.
INDEX
INTRODUCTION
OBJECTIVE
SCOPE AND LIMITATION
THEORY
EXPERIMENT
AIM
REQUIREMENTS
PROCEDURE
OBSERVATION
RESULT
BIBLIOGRAPHY