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ChemistryProjectonPreparationof
SoyabeanMilk
Projecton
preparationsoyabeanmilkandits
comparisonwiththenaturalmilk
ThisistocertifythatMasterHirenPPatel,AstudentofclassXIIoftheAtomicEnergy
CentralSchool,RollNo.:07session20092010,hassatisfactorilycompletedthe
requiredchemistryprojectworkasperthesyllabusofStandardXIIinthelaboratoryof
theschool.
Date:ChemistryTeacher
(Mr.RKSawhney)
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PrincipalsSignatureExternalexaminersSignature
Iselectedthisprojectasapartofmystudies,titledPREAPARATIONOFSOYABEAN
MILKANDITSCOMPARISIONWITHNATURALMILK.
Asagratitude,IconveymysincerethankstoMr.RKSawhneyandLab.AssistantSmt.
RakshaPandyawhowastheconstantguideduringtheperiodofstudyandwithoutwhose
helpitwouldnothavebeenpossibleforustocompletethisproject.
HIRENPPATEL
XIIB(SCIENCE)
20092010
Project55:
Aim:
Preparationofsoyabeanmilkanditscomparisonwiththenaturalmilkwithrespectto
curdformation,effectoftemperatureandtaste.
Theory:
Naturalmilkisanopaquewhitefluidsecretedbythemammaryglandsoffemale
mammal.
Themainconstituentsofnaturalmilkareproteins,carbohydrates,minerals,
vitamins,fatsandwaterandareacompletebalanceddiet.
Freshmilkissweetishintaste.
However,whenitiskeptforalongtimeatatemperatureof3550Cit
becomessourbecauseofbacteriapresentinair.
Thesebacteriaconvertlactoseofmilkstartsseparatingoutasaprecipitate.
Whentheacidityinmilkissufficientandtemperatureisaround360C,it
formssemisolidmass,calledcurd.
Soyabeanmilkismadefromsoyabeans.
Itresemblesnaturalmilk.
Themainconstituentsofsoyabeanmilkareproteins,carbohydrates,
fats,mineralsandvitamins.
Itispreparedbykeepingsoyabeansdippedinwaterforsometime.
Theswollensoyabeansarethencrushedtoapastewhichisthen
mixedwithwater.
Thesolutionisfilteredandfiltrateissoyabeanmilk.
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Materialsrequired:
Beakers,pestleandmortar,measuringcylinder,glassrod,tripodstand,thermometer,
muslincloth,burner.
Soyabeans,buffalomilk,freshcurd,distilledwater.
Procedure:
Soakabout100gofsoyabeansinsufficientamountofwaterfor24hours.
Takeoutswollensoyabeansandgrindthemtoaveryfinepastewithapestle
mortar.
Addabout250mlofwatertothispasteandfilteritthroughamuslincloth.
Clearwhitefiltrateissoyabeanmilk.
Compareitstastewithbuffalomilk.
Take50mlofbuffalomilkinthreebeakersandheatthebeakersto300,
400and500Crespectively.
Addspoonfulcurdtoeachofthebeakersandleavethebeakers
undisturbedfor8hoursandcurdisready.
Similarly,take50mlofsoyabeanmilkinthreeotherbeakersandheatthe
beakersto300,400and500Crespectively.
Add1spoonfulcurdtoeachofthesebeakers.Leavethebeakers
4undisturbedfor8hoursandcurdisformed.
Typeofmilk
Buffalomilk

Beakerno
1
2
3
4

Temperature
300C
400C
500C
300C

5
6

400C
500C

Qualityofcurd Tasteofcurd

Soyabeanmilk

Result:Forbuffalomilk,thebesttemperaturefortheformationofgoodqualityandtasty
curdisoCandforsoyabeanmilk,itis.oC.
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