Chemistry Investigatory Project

On the topic Preparation of soya bean milk and its

Comparison with natural milk.

Submitted to ,
Mrs. Ashley Mathew
PGT (Chemistry) Submitted By,
St. Anthony Sr. Sec. School Ashish Masih
Class 12 ‘A’
Roll No. 10
 INDEX
1. Certificate
2. Acknowledgement
3. Introduction
4. Aim of the experiment
5. Apparatus
6. Procedure
7. Observations
8. Results
9. Bibliography
 Department of Chemistry
Certificate
This is to certify that Ashish Masih of class 12 Science has prepared
the Chemistry investigatory project entitled “Preparation of soya
bean milk and its comparison with natural milk “. The report is the
result of his efforts & endeavours.

The report is found worthy of acceptance as final project report for

the subject chemistry of Class 12. He has prepared the report under
my guidance.

(Mrs. Ashley Mathew)

PGT (Chemistry)

Department of Chemistry

St. Anthony Sr. Sec. School

 ACKNOWLEDGEMENT
In the accomplishment of this project successfully, many people have best
owned upon me their blessings and the heart pledged support, this time I am utilizing
to thank all the people who have been concerned with this project.
Primarily I would thank god for being able to complete this project with
success. Then I would like to thank my principal Rev. Fr. Jimmy James, my chemistry
teacher Mrs. Ashly Mathew and my lab attendant Mr. Joseph P.P., whose valuable
guidance has been the ones that helped me patch this project and make it full proof
success. His suggestions and his instructions have served as the major contribution
towards the completion of the project.
Then I would like to thank my parents and friends who have helped me with
their valuable suggestions and guidance has been very 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.
 INTRODUCTION
Natural milk is an opaque white fluid
secreted by the mammary glands of female
mammal.
The main constituents of natural milk are
proteins, carbohydrates, minerals, vitamins, fats
and water and is a complete balanced diet. Fresh
milk is sweetish in taste. However, when it is kept
for a long time at a temperature of 35°± 5°c, it
becomes sour because of bacteria present in air.
These bacteria convert lactose of milk into lactic
acid which is sour in taste. In acidic conditions
casein of milk starts separating out asa precipitate.
When the acidity in milk is sufficient and
temperature is around 36°c, it forms semi-solid
mass, called curd.

Soya bean milk is made from soya beans. It

resembles natural milk. The main constituents of
soya bean milk are proteins, carbohydrates, fats,
minerals and vitamins. It is prepared by keeping
soya bean dipped in water for sometimes. The
swollen soya beans are then crushed to a paste
which is then mixed with water. The solution is
filtered and filtrate is soya bean milk.
 PREPARATION OF
SOYA BEAN MILK AND
ITS COMPARISON
WITH NATURAL MILK.
AIM OF THE EXPERIMENT
Preparation of soya bean milk and its
comparison with the natural milk with respect to
curd formation, effect of temperature and taste.

REQUIREMENTS
Beakers, pestle and mortar, measuring
cylinder, a spoon, tripod stand, thermometer,
muslin cloth and burner.
Soya bean, buffalo milk, fresh curd and
distilled water.
PROCEDURE
1. Soak about 150g of soyabean in sufficient
amount of water so that they are completely
dipped in it. Keep them dipped for 24 hours.
2. Take out swollen soya bean 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 soya bean milk. Compare its taste
with buffalo milk.
4. Take 50mL of buffalo milk in each of the three
beakers and heat the beakers to 30, 40, 50
degree Celsius respectively. Add spoon full
curd to each of the beakers. Mix well with a
spoon and leave the beaker undisturbed for 8
hours and curd is ready.
5. Similarly, take 50mL of soya bean to 30, 40,
50 degree Celsius respectively. Add spoon full
curd to each of the beakers. Mix well with a
 spoon and leave the beaker undisturbed for 8
hours and curd is formed.

RESULTS
For buffalo milk, the best temperature for the
formation of good quality and taste curd is 40-50°c
and for soya bean milk it is 15-20°c.
1. Natural milk is sweet in taste while soya bean
milk is sour.
2. The curd formation takes places at a faster
rate with increase in temperature and in both
type of milk.
3. In natural milk, fermentation take place faster
at a higher temperature, leading to formation
of larger amount acid which imparts of sour
taste.
4. If the soya milk is kept outside for more than
12 hours in a metal container it gets spoiled.
 BIBLIOGRAPHY
1. Comprehensive practical physics –XII
2. Wikipedia
3. Britannica online encyclopaedia
4. www.meritnation.com
5. www.scribd.com
6. www.physicswallahalakhpandey.com