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    Chemistry Investigatory Project

    Uploaded by

    Rishi Nair
    The document describes an experiment to prepare soybean milk and compare it to natural milk. Soybean milk is made by soaking, grinding, and filtering soybeans in water. The experiment heats samples of buffalo milk and soybean milk to different temperatures to observe curd formation and determine the best temperature for curd formation in each type of milk.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chemistry Investigatory Project

    Uploaded by

    Rishi Nair
    28 views9 pages
    The document describes an experiment to prepare soybean milk and compare it to natural milk. Soybean milk is made by soaking, grinding, and filtering soybeans in water. The experiment heats samples of buffalo milk and soybean milk to different temperatures to observe curd formation and determine the best temperature for curd formation in each type of milk.

    Original Title

    Chemistry Investigatory Project (1)

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    The document describes an experiment to prepare soybean milk and compare it to natural milk. Soybean milk is made by soaking, grinding, and filtering soybeans in water. The experiment heats samples of buffalo milk and soybean milk to different temperatures to observe curd formation and determine the best temperature for curd formation in each type of milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views9 pages

    Chemistry Investigatory Project

    Uploaded by

    Rishi Nair
    The document describes an experiment to prepare soybean milk and compare it to natural milk. Soybean milk is made by soaking, grinding, and filtering soybeans in water. The experiment heats samples of buffalo milk and soybean milk to different temperatures to observe curd formation and determine the best temperature for curd formation in each type of milk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9

    Investigatory project

    Preparation of soyabean milk and comparison with natural milk

    By: Rishi Nair : 20


    Arav Bhojashettar : 5
    Sankarshana Mulugundam: 22
    XII - A
    ACKNOWLEDGEMENT

    I am extremely grateful towards my assigned partners


    for their diligent involvement and useful contribution
    towards this project, which helped me complete it on
    time.

    I would also like to extend my gratitude towards my


    physics teacher, Mr.Suman, for his constant guidance,
    clear instructions and support for the completion of this
    project and its documentation.

    I would also like to thank the Principal, Vice Principal,


    and non-teaching staff of the chemistry department who
    helped me either directly or indirectly in the execution
    of this project.
    Index
    Photos
    Introduction

    Natural milk is an opaque white fluid secreted by the mammary glands of


    female mammals. The main constituents of natural milk are proteins,
    Carbohydrates, minerals, vitamins, fats and water and is a completely balanced
    diet. Fresh milk is sweetish in taste. However when it is kept for a long time at a
    temperature of 35 °C it becomes sour because of bacteria present in air. These
    bacteria convert lactose of milk into lactic acid which is sour in taste 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 as
    a precipitate. When the acidity in milk is sufficient and temperature is around
    36°C, It forms a semi- solid mass, called curd.

    Soybean milk is made from soybeans. It resembles natural milk.The main


    constituents of soybean milk are proteins, carbohydrates, fats, minerals and
    vitamins. It is prepared by keeping soybeans dipped in water for sometime.The
    swollen soybeans are then crushed to a paste which is then mixed with water.
    The solution is filtered and filtrate is soybean milk.
    Experiment 1
    Aim: Preparation of soyabean 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, Soybeans, buffalo milk, fresh
    curd and distilled water.

    Procedure:
    1)Soak about 150g of soybeans in a sufficient amount of water so that they are
    completely dipped in it. Keep them dissolved for 24 hours

    2)Take out swollen soybeans and grind them to a very fine paste with a
    pestle-mortar

    3)add about 250 ml of water to this paste and filter it through a muslin cloth.
    Clear white filtrate is soybean milk. Compare its taste with buffalo milk.

    4)Take 50 ml of buffalo milk in each of the three beakers (labelled as 1,2 and 3)
    and heat the beakers to 30°, 40° 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 50 ml of soybean milk in each of the three other beakers


    (labelled as 4,5,6) and heat the beakers to 30°, 40° 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 curd is formed
    Observations

    Type of milk Beaker No. Temperature Quality of Taste of curd


    curd

    Buffalo milk 1 30°


    2 40°
    3 50°

    Soybean milk 4 30°


    5 40°
    6 50°

    Result
    For buffalo milk, the best temperature for the formation of good quality and
    tasty curd is ______°C and for soybean milk, it is_____°C.
    Bibliography
    1. Comprehensive Practical chemistry Class 12

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