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    Bps Chem Laru

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    bpsbackup17
    Chemistry project

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    © All Rights Reserved
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    Bps Chem Laru

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    bpsbackup17
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    Chemistry project

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    Chemistry project

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views18 pages

    Bps Chem Laru

    Uploaded by

    bpsbackup17
    Chemistry project

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 18

    NAME:-BARNABH PRATIM SARMA

    CLASS:12
    PROJECT:-CHEMISTRY
    REGISTRATION NO.:
    SCHOOL:-SPECTRUM GUIRUKUL
    ACKNOWLEDGEMENT
    INDEX
    INTRODUCTION
    AIM
    HYPOTHESIS
    REQUIREMENT
    PROCEDURE
    OBSERVATION
    RESULT
    DATA ANALYSIS
    NATURAL v/s SOYBEAN
    MILK
    CONCLUSION
    FURTTHER SCOPE OF
    INVESTIGATION
    BIBLIOGRAPHY
     INTRODUCTION
    Natural milk is an opaque white fluid secreted by the
    mammary gland of female mammals.The main component
    of natural milk are
    proteins,carbohydrates,minerals,vitamins,fats and water
    and is a complete balanced diet in itself.Fresh milk is
    sweetish in taste.However when it is kept for a long time at
    a temperature of 30-40 ℃ ,it becomes sour because of
    bacteria present in air.These bacterias convert lactose into
    lactic acid which tastes sour.In acidic conditions casein of
    milk starts separating out as precipitate.When acidity in
    milk is sufficient and temperature is around 36 ℃ ,it forms
    semi solid mass called curd.Soybean milk is made from
    soybeans.It resembles natural natural milk.The main
    constituents of soybean milk are proteins,carbohydrates
    fats,minerals and vitamins.It is prepared by keeping
    soybeans dipped in water from sometime.The swollen
    soybean are then crushed to a paste which is then mixed
    with water.The solution is then filtered.
     Aim
    Preparation of Soybean milk and its
    comparison with respect to curd
    formation,effect of temperature and taste.

     HYPOTHESIS
    As per my knowledge the curd formation in
    natural milk will be formed more quickly at
    different temperatures in comparison to curd
    formed by soybean milk and will also be of
    better quality.
     Requirement
     BEAKERS
     PESTLE AND MORTAR
     MEASURING CYLUINDER
     GLASS ROD
     TRIPOD STAND
     THERMOMETER
     MUSLIN CLOTH
     BURNER
     SOYBEANS
     BUFFALO MILK
     FRESH CURD
     DISTILLED WATER
     PROCEDURE
    Soak about 150g of soybeans in different
    amount of water so that they are completely
    dipped in it.Keep them dipped for 24 hours.

    Take out swollen Soybeans and grind them to


    a very fine paste with pestle and mortar.

    Add about 250 ml of water to this paste and


    filter it through a muslin cloth.Clear white
    filterate is soybean milk.Compare its taste
    with buffalo milk.

     Take 50 ml of buffalo milk in three beakers


    and heat the beakers to 30℃, 40℃ and 50℃
    respectively.Add 1/4 spoonful curd to each of
    the beakers.Leave the beakers undisturbed for
    8 hours and curd is formed.
    OBSERVATION
    TYPE BEAKE Tempera QUALITY Taste of
    S
    R NO. OF CURD curd
    OF ture
    MILK
    1. 30℃ Perfectly Sour
    dense,Se
    mi solid
    Buffalo 2. 40℃ Compar Less sour
    atively
    milk watery
    Highly Tasteless
    3. 50℃
    Watery

    1. 30℃ Almost Almost


    dense sour

    Soybean 2. 40℃ Semi SOUR


    milk solid,littl
    e bit
    watery
    Highly Tasteless
    3. 50℃
    Water
    content
     RESULT
    For buffalo milk,the best temperature for
    formation of good quality and tasty curd is 30-
    33℃ and for soybean milk ,it is 33 5-40℃.
     DATA ANALYSIS
    Bufalo Milk Soybean Milk
    Source Mammal(Usually Soybeans
    cow or Buffalo)
    Lactose Contains lactose Lactose free

    Vegetarian Yes Yes

    Vegan No Yes

    Protein 3.22g 3.27g

    Carbohydrates 5.26g 6.28g

    Polyunsaturated 0.195g 0.961g


    fats
    Calcium 113mg(11%) 25mg(3%)

    Magnesium 10mg(3%) 25mg(7%)

    Thiamine 0.044mg(4%) 0.060mgmg(5%)


    (Vitamin B1)
    Saturated fat 1.865g 0.205g

    Riboflavin 0.183mg(15%) 0.069mg(6%)


    (VitaminB2)
    Potassium 143mg(3%) 118(3%)

    Sodium 43mg(3%) 51mg(#%)

    Energy 60kcal 54kcal


    NATURAL MILK v/s SOYBEAN
    MILK
    NUTRITION
    A cup of cow’s milk contains lactose (a sugar found only in
    milk),proteins ,carbohydrates,fats and calcium which are also present in
    soy milk but in varying quantities.
    Lactose can be hard to digest by some people if they lack enzyme lactase
    and will not be able to digest milk easily.Soy milk is mostly used as an
    alternative to milk used by people with lactose intolerance since it is
    completely lactose free.

     HEALTH BENEFITS
    There are a number of health benefits with drinking soy milk.These are
    as follows:
     Improves lipid profile
     Strengthen blood vessel integrity.
     Promote weight loss
     Prevent prostate cancer
     Prevent prostate cancer.
     Prevents post-menopausal syndromes
     Prevents Osteoporosis
     Soy protein reduces LDL(bad cholesterol)and increases and the
    HDL(good cholesterol)in our body.

    DISADVANTAGES
    Soybean milk contains high percentage of phytoestrogens,which may
    decrease fertility in men if they consume more than 3 quarts per day.Too
    much estrogen can also cause hormone imbalance in women when
    consumed too much and also has a difficulty breaking down.Consuming
    these simple sugars can cause some people to experience lot of
    gas.Soybean milk also contains substances called phytates which
    interfere with calcium absorption
     CONCLUSION
    Both natural milk and soybean milk almost have same
    constituents except the presence of lactose in natural
    milk.Soybean milk can easily be used as an affective
    alternative for people whose diet is lactose free.But on the
    other hand natural milk curd requires lesser time(as per
    my hypothesis taken earlier)than soybean milk curd also
    requires temperatures slightly greater than room
    temperature.

     Further scope of investigation


    This above experiment can be prepared again under better
    lab conditions and more accurate equipment and
    apparatus.This may result in slight variation in the results
    shown earlier
     Bibliography
     www.google.co.in


    www.wikipedia.org
     www.diffen.com
     www.fitday.com

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