Investigatory Project

Of
Chemistry

Rate of Fermentation of fruits and

vegetable juices

Submitted to Submitted by
Mr. P. S. Parihar Abhay Singh Chauhan
Class XII-A
 Certificate
 Acknowledgement
 Objective
 Introduction
 Theory
 Experiment
 Observation
 Result
 Bibliography
This is to certify that Abhay Singh Chauhan a
student of class XII-A has successfully completed
the research on the topic Preparation of soya milk
and its comparision with natural milk under the
guidance of Mr. P.S. Parihar (Subject teacher)
during the year 2019-20 in partial fulfillment of
chemistry practical examination conducted by
AISSCE, New Delhi.
 Acknowledgement
I wish to express my deep gratitude and sincere
thanks to Mr. P.S. Parihar for guiding me through
this project and for their valuable inputs, which
provided me with a constant nudge for
improvement.

It is imperative to thank our Principal, Mrs. Dipti

Goel for providing me the opportunity to work on
this project.

Then, I would like to thank my parents and friends

who have helped me with valuable suggestions and
guidance has been helpful in various phases of the
completion of the project.

Last but not the least I would like to thank my

classmates who have helped me a lot.
 Objective
PREPERATION of soya bean milk and
its comparison with natural milk with respect to curd
formation ,effect of temperature and taste.