This document is a chemistry investigatory project report submitted by Swathi Sukesh, a class 12 student. The aim of the project was to prepare soybean milk and compare it to natural milk in terms of curd formation, effect of temperature, and taste. The student thanks their principal, teacher, parents and friends for their support and guidance during the project. The theory section discusses the constituents and curdling process of natural milk. The methodology involves soaking, grinding soybeans to make soy milk, and observing the curdling of soy milk and natural milk at different temperatures. The results show that natural milk curdled best at 50°C while soy milk curdled best at 40°C, and soy
This document is a chemistry investigatory project report submitted by Swathi Sukesh, a class 12 student. The aim of the project was to prepare soybean milk and compare it to natural milk in terms of curd formation, effect of temperature, and taste. The student thanks their principal, teacher, parents and friends for their support and guidance during the project. The theory section discusses the constituents and curdling process of natural milk. The methodology involves soaking, grinding soybeans to make soy milk, and observing the curdling of soy milk and natural milk at different temperatures. The results show that natural milk curdled best at 50°C while soy milk curdled best at 40°C, and soy
This document is a chemistry investigatory project report submitted by Swathi Sukesh, a class 12 student. The aim of the project was to prepare soybean milk and compare it to natural milk in terms of curd formation, effect of temperature, and taste. The student thanks their principal, teacher, parents and friends for their support and guidance during the project. The theory section discusses the constituents and curdling process of natural milk. The methodology involves soaking, grinding soybeans to make soy milk, and observing the curdling of soy milk and natural milk at different temperatures. The results show that natural milk curdled best at 50°C while soy milk curdled best at 40°C, and soy
Grade: XII-C Roll Number: 15 ACKNOWLEDGEMENT I wish to express my deep gratitude and sincere thanks to my respected principal Dr.Prashant Bukkawar at NHPS, New Panvel for this encouragement and, for all the facilities that he provide for this project work “Chemistry investigatory” which also encouraged me to do a lot of research work and learn about new things. I extend my hearty thanks to my subject teacher Mrs. Smitha Rajesh. I take this opportunity to express my deep sense of gratitude, for her invaluable guidance, constant encouragement which has sustained my efforts at all stages of this project work. I cannot forget to offer my sincere thanks to my parents and friends who helped me a lot in finalising this project. CERTIFICATE This is to certify that Ms. Swathi Sukesh of class XII-C has successfully completed the chemistry investigatory project on (date) as prescribed by CBSE for academic session 2018-19. INDEX AIM Preparation of soyabean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste. MATERIALS REQUIRED Beakers Pestle and mortar Measuring cylinder A spoon Tripod stand Thermometer Muslin cloth Burner Soyabeans Buffalo milk Fresh curd Distilled water THEORY Natural milk is an opaque white fluid secreted by the mammary glands of female mammal. The main constituents of natural milk are proteins, fibres, carbohydrates, minerals, vitamins, fats, and water and are a complete balanced diet. Fresh milk is sweetish in taste. However, when it is kept for a long time at temperature 35°C or more, it becomes sour because of bacteria present in the air. These bacteria convert lactose of milk into lactic acid which is sour in taste. In acidic conditions casein of milk starts separating out as a precipitate. When the acidity in the milk is sufficient and temperature is around 36°C, it forms semi solid mass, called curd. Soyabean milk is made from soyabeans. It resembles 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 some time. The swollen soyabeans are then crushed to a paste which is then mixed with water. The solution is filtered and filtrate is soyabean milk. PROCEDURE 1. Soak about 150g of soyabeans in sufficient amount of water so that they are completely dipped in it. Keep them dipped for 24 hours. 2. Take out swollen soyabeans and grind them to a very fine paste with a 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 if buffalo milk in each of the three beakers (labelled as 1, 2 and 3) and heat the beakers to 30°C, 40°C and 50°C respectively. Add ¼ spoonful curd to each of the beakers. Mix well with a spoon and leave the beakers undisturbed for 8 hours and curd is ready. 5. Similarly, take 50ml of soyabean milk in each of the three other beakers and heat the beakers to 30°C, 40°C and 50°C respectively. Add ¼ spoonful curd to each of these beakers. Mix well with a spoon and leave the beakers undisturbed for 8 hours and the curd is formed. OBSERVATION TYPE OF BEAKER TEMPERATURE QUALITY TASTE OF MILK NO. OF CURD CURD BUFFALO 1. 30° Good sour in MILK 2. 40° Better taste. 3. 50° Best SOYA BEAN 1. 30° Good Not sour MILK 2. 40° Best in taste. 3. 50° Good RESULT