SESSION: 2019-20: Investigatory Project On Chemstry

SESSION: 2019-20
AN
INVESTIGATORY PROJECT ON
CHEMSTRY
SUBMITTED TO: SUBMITTED BY:
MR.ASHUTOSH SIR PRATHAM PARASHAR

CLASS-12TH
ROLL NO. : 27
TEACHER’S SIGNATURE PRINCIPAL’S SIGNATURE

CERTIFICATE
This is to certify that Pratham Parashar of
Class 12th (PCM) has completed investigatory
Project on Chemistry entitled “Preparation of
Soybean Milk and its comparison with natural
Milk with respect to curd formation, effect of
Temperature and taste”.
It is prepared by me under the guidance of my

Chemistry teacher “Mr. Ashutosh Jha”.
Signature Signature
(Chemistry Teacher) (Principal)
ACKNOWLEDGEMENT
I have grateful pleasure in expressing my gratitude
to Mr. Ashutosh Sir our Chemistry Teacher for his
valuable guidance and suggestions. It is due to his
encouragement that the project reaches to its final
stage.
I also want to acknowledge my mother
for her support in making soya milk. My sincere
thanks go to Kalyani Dixit, Our principal mam , for
his co-ordination in extending every possible
support for the completion of this project.
Pratham Parashar
XII-A
CONTENT
1. Introduction
2. Aim
3. Theory
4. Apparatus
5. Material Required
6. Procedure
7. Observation
8. Result
9. References
INTRODUCTION
SOY MILK
Soy milk (also called soya milk, soymilk, soybean milk, or soy juice) and
sometimes referred to as soy drink/beverage is a beverage made from
soybeans. A stable emulsion of oil, water, and protein, it is produced by
soaking dry soybeans and grinding them with water. Soy milk contains
about the same proportion of protein as cow's milk: around 3.5%; also
2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at
home with traditional kitchen tools or with a soy milk machine.
The coagulated protein from soy milk can be made into Tofu, just as
dairy milk can be made into cheese.
Nutrition and health information.
Soy milk can be made from whole soybeans or full-fat soy flour. The dry
beans are soaked in water overnight or for a minimum of 3 hours or
more depending on the temperature of the water. The rehydrated
beans then undergo wet grinding with enough added water to give the
desired solids content to the final product. The ratio of water to beans
on a weight basis should be about 10:1. The resulting slurry or purée is
brought to a boil in order to improve its nutritional value by heat
inactivating soybean trypsin inhibitor, improve its flavor and to sterilize
the product. Heating at or near the boiling point is continued for a
period of time, 15-20 minutes, followed by the removal of an insoluble
residue (soy pulp fiber or okara) by filtration.
AIM
“Preparation of soybeans milk and
its Comparison with natural milk
with respect To curd formation
effect of temperature and taste.”
Gayatri Public School
CERTIFICATE
The investigatory project entitled

“Preparation of soybeans milk and its Comparison
with natural milk with respect To curd formation effect
of temperature and taste.”
Submitted by PRATHAM PARASHAR of Class XII-A

for the C.B.S.E Senior Secondary Examination class
XII of Chemistry Practical at Gayatri Public School
Agra has been examined.
SIGNATURE OF EXAMINER
THEORY
 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 are
a complete balanced diet.
 Fresh milk is sweetish in taste.
 However, when it is kept for a long time at a temperature
of 35 ± 50C it becomes sour because of bacteria present
in air.
 These bacteria convert lactose of milk starts separating
out as a precipitate.
 When the acidity in milk is sufficient and temperature is
around 360C, 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 beans dipped in water for
sometime.
 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.
MATERIAL REQUIRED
1. Beakers
2. Grinder And Mixer
3. Measuring cylinder
4. Tripod – stand
5. Thermometer
6. Muslin cloth
7. Burner
8. Soya milk
PROCEDURE
1) Soak about 150g of Soya beans in sufficient
amount of water so that they are completely
dipped in it.
2) Take out swollen Soyabeans and grind them

to a very fine paste.
3) Take out swollen Soyabeans and grind them

to a very fine paste and filter it through a
muslin cloth. Clear white filtrate is soyabean
milk. Compare its taste with buffalo milk.
4) Take 50 ml of soyabean milk in three other

beakers and heat the beakers to 30°, 40°and
50°C respectively. Add ¼ spoonful curd to each
of these beakers.
5) Similarly, take 50 ml of buffalo milk in

three beakers and heat the beakers to 30°, 40°
and 50°C respectively. Add ¼ spoonful curd to
each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.
OBSERVATION
Type of Beaker Tempe Quality Taste

Milk No. -rature Of Curd Of
Curd
BUFFALO 1 30oc Perfectly Sour
Dense
Milk 2 40oc Semi Solid Less Sour
3 50oc Highly Tasteless
Watery
SOYABEAN 4 30oc Almost Very Sour
Dense
MILK 5 40oc Semi Solid Sour
6 50oc High Water Tasteless
Content
RESULT
For Buffalo milk the best
temperature for formation of
good quality and tasty curd is
30-33oC and for soyabean
milk, it is 35-40oC.
BIBLOIGRAPHY
1. Comprehensive Practical chemistry-XII.

2. N.C.E.R.T Chemistry Text Book.
3. Wikipedia, the free encyclopedia.
4. www.milkworld.com
Signature
(Chemistry Teacher)

SESSION: 2019-20: Investigatory Project On Chemstry

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SESSION: 2019-20

MR.ASHUTOSH SIR PRATHAM PARASHAR

TEACHER’S SIGNATURE PRINCIPAL’S SIGNATURE

It is prepared by me under the guidance of my

The investigatory project entitled

Submitted by PRATHAM PARASHAR of Class XII-A

2) Take out swollen Soyabeans and grind them

3) Take out swollen Soyabeans and grind them

4) Take 50 ml of soyabean milk in three other

5) Similarly, take 50 ml of buffalo milk in

Type of Beaker Tempe Quality Taste

1. Comprehensive Practical chemistry-XII.

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