Certificate
This is to certify that the project titled ‘ ’SOYABEAN MILK’’ was
completed under my guidance and supervision by Nikhil Goyal
XII – Science, Veena Memorial Senior Secondary School within
the stipulated time as prescribed by CBSE.
Mr. Tarun Roy Choudhary
Mr. Avneesh Jha
Principal
Teacher
Acknowledgement
I gratefully acknowledge my sincere thanks to my chemistry
teacher
Mr.
Avneesh
Jha
for
his
remarkable, valuable guidance and supervision throughout the project work. I also express my thanks to my parents and friends for their constant support and for all sort of assistance in completing the project.
Nikhil Goyal
XII – Science
Veena Memorial Senior Secondary School Session:- 2014-15
CHEMISTRY INVESTIGATORY PROJECT ON
“SOYABEAN MILK”
UNDER GUIDANCE
SUBMITTED BY
Mr. AVNESSH JHA
NIKHIL GOYAL Class: XII – Science Roll No.
CONTENTS
Introduction
Theory
Apparatus and Materials required
Procedure
Observation and Result
Bibliography
INTRODUCTION
Natural milk is an opaque white fluid secreted
by the mammary glands of female mammals.
The main constituents of natural milk are
proteins, carbohydrates, minerals, vitamins,
fats, and water and is complete balanced diet.
Fresh milk is sweetish in taste.
Experiment – 1 Preparation
of
“Soyabean
milk” and
its
comparison with the natural milk with respect to curd formation, Effect of temperature and taste.
Requirements Beaker, pestle and mortar, measuring cylinder, glass rod, tripod-stand, thermometer, muslin cloth, and burner.
Soyabeans, buffalo milk, fresh curd, distilled water.
Theory Soyabean milk is made from soyabeans. It resemble natural milk. The main constituents of Soyabean milk are proteins, carbohydrates, fats, minerals, and vitamins. It is prepared by keeping
soyabeans
dipped
in
water
for
sometime. The swollen soyabean are then crushed to as paste which is them mixed with water. The solution is filtered and filtrate is soyabean milk.
Procedure 1. Soak about 150g of soyabean in sufficient amount of water so that they are completely dipped in it. Keep them dipped for 24hrs. 2. Take out swollen soyabeans and grind them for to a very fine paste with pestle-mortar. 3. Add about 250ml of water to this paste and filter it through a muslin cloth. Clear white filtrate is soyabean milk. Compare its taste with buffalo milk. 4. Take 50ml of buffalo milk in three beakers and
hear the beakers to 30, 40 and 50⁰C res. Add spoon full curd to each of the beakers. Leave the beakers undisturbed for 8 hrs and curd is ready.
OBSERVATION On the basis of above mentioned contents it’s clear that soyabean contains a nutritious substance which has equivalent properties like milk which is called soyabean milk.
RESULT For buffalo milk, the best temperature for good quality and tasty curd is 35⁰C to 40⁰C and for soyabean milk it is 40⁰C to 46⁰C.
BIBLIOGRAPHY
Practical chemistry
Comprehensive book of practical chemistry
N.C.E.R.T. book of Chemistry
