Session 2018-2019

INVESTIGATION PROJECT REPORT

ON
“Preparation of soyabean milk and its comparison
with natural milk”
(Submitted in partial fulfilment of the requirements for the all India
Senior Secondary School examination)
(AISCE)
D.A.V PUBLIC SCHOOL, KEDLA RAMGARH

Prepared By – Toofan kapardar

Roll No- 5932 (27)

Guided By – Mrs Stuti Sinha

CERTIFICATE
 Session 2018-2019

This is to certify that Toofan kapardar of

class XII Sc. Of D.A.V PUBLIC SCHOOL,
KEDLA has satisfactory completed the project
work in chemistry for the academic year the
2018-2019 under the syllabus prescribed by
CBSE in the guidance of subject teacher Mrs.
Stuti Sinha.

SIGNATURE SIGNATURE
SIGNATURE (H.O.D) (PRINCIPAL)
(EXTERNAL)

ACKNOWLEDGEMEN
T
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First of all,I would like to extend my deep regards

to Mrs. Stuti Sinha madam for his guidance. I
thanks him also for giving me valuable suggestions.
I would also like thank my friends for giving many
useful suggestions for the completions of the
project and deep regards for my family, whose
blissful hands are on my shoulders in the hours of
difficulty.

- Toofan kapardar

INDEX
1. INTRODUCTION
2. SYNOPSIS
3. AIM OF THE EXPERIMENT
4. APPARATUS
 Session 2018-2019

5. THEORY
6. PROCEDURE
7. OBSERVATION
8. CONCLUSION
9. BIBLIOGRAPHY
10. APOLOGY

INTRODUCTION
Natural milk is an opaque white fluid and
constitute protein, carbohydrates, fats and water
is complete balanced diet. However when kept
at temp. Of 350 C or more it becomes sour
because of bacteria which convert lactose into
lactic acid.
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SYNOPSIS

“PREPARATION OF
SOYABEAN MILK AND ITS
COMPARISON WITH
NATURAL MILK”
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AIM OF THE EXPERIMENT

1. Preparation of soya bean milk and its
comparison with natural milk with respect to
curd formation, effect of temperature and taste.
2. To taste the presence of protein and mineral in
the natural soya bean and find there pH value.

APPARATUS
1. BEAKER
2. MORTAR & PESTEL
3. MEASURING CYLINDER
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4. GLASS ROD
5. TRIPOD STAND
6. BURNER
7. THERMOMETER

THEORY
WHEN THE JUICE OF DIFFERENT
VEGETABLE & FRUITS ARE TASTED
WITH THE REAGENT AND ADD
ACCORDING TO THE TEST SHOWS THE
PRESENCE OF MINERALS ACID
PROTEIN CARBOHYDRATE ETC.
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PROCEDURE
1. A soya bean of 200g is cut into small pieces and the soya
beans are placed in a container plenty of water.
2. The soya beans swells up and they transferred into a
mortar and they are crushed thoroughly with a pestle.
3. About 250cm cube of water are added to the paste and
the paste is filtered through muslin cloth. The clear white
filtrate is obtained is the soya bean milk.
4. Now 50ml of buffalo milk is taken in a three beaker and
they are heated to 300C, 400C and 500C respectively.
Now one-fourth spoonful curd is added to each of the
beaker. Then they are leaved undisturbed for eight hours
and then the curd is ready.
5. Similarly, 50 ml of soya bean milk is taken in 3 beakers.
They are heated to 300C, 400C, and 500C respectively,
now one-fourth spoonful of curd is added to each of the
beaker.
Then they are leaved undisturbed for eight hours and then
the curd is ready.
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OBSERVATION
Type of Beaker Temp. Quality of Taste of curd
milk no. curd
Soyabean 1 30o c Good Sweetish sour
milk
2 40o c Better Sweetish sour

3 50o c Good Sweetish sour

Buffalo 1 30o c Good Sour

Milk
2 40o c Good Sour

3 50o c Good Sour

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TASTE
SOYABEAN MILK PULSES LIKE TASTE
NATURAL MILK SWEET

PH VALUE TEST PH
VALUE
SOYABEAN MILK 6.4
NATURAL MILK 6.8
AMUL MILK 7.0
PROTEIN MILK 6.0

PROTEIN TEST
FOR NATURAL MILK
1. Ninhydrin test

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Intense blue Proteins presence is

soyabean milk is taken in coloration. confirmed.
atest tube and few drops
of ninhydrin solution is
added and heated.

2. Xnathoproteic test

EXPERIMENT OBSERVATION INFERENCE

Small amount of Yellow ppt. Proteins presence is
soyabean is taken in a test appears. confirmed.
tube and small amount of
conc.HNO3 solution is
added and heated.

PROTEIN TEST
FOR AMUL MILK
1. Ninhydrin test

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Violet color is Proteins presence is

soyabean milk is taken in observed confirmed.
a test tube and few drops
of ninhydrin solution is
added and heated.

2. Xnathoproteic test

EXPERIMENT OBSERVATION INFERENCE

Small amount of Pink ppt. Proteins presence is
soyabean is taken in a appears. confirmed.
test tube and small
amount of conc.HNO3
solution is added and
heated.

PROTEIN TEST
FOR SOYABEAN MILK
1. Ninhydrin test

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Intense blue Proteins presence is

soyabean milk is taken in coloration. confirmed.
a test tube and few drops
of ninhydrin solution is
added and heated.

2. Xnathoproteic test

EXPERIMENT OBSERVATION INFERENCE

Small amount of Intense blue Proteins presence is
soyabean is taken in a test coloration. confirmed.
tube and small amount of
conc.HNO3 solution is
added and heated.

CARBOHYDRATE TEST
FEHLING TEST
FOR SOYABEAN MILK

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Reddish ppt. Carbohydrate is

soyabean milk is taken in appears. present.
a test tube and Fehling
solution A&B is added.
Test boiling water bath.

FOR NATURAL MILK

EXPERIMENT OBSERVATION INFERENCE

Small amount of Reddish ppt. Carbohydrate is
soyabean milk is taken in appears. present.
a test tube and Fehling
solution A&B is added.
Test boiling water bath.

CARBOHYDRATE TEST
FEHLING TEST
FOR AMUL MILK

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Red ppt. appears. Carbohydrate is

soyabean milk is taken in present.
a test tube and Fehling
solution A&B is added.
Test boiling water bath.

FOR PROTEIN MILK

EXPERIMENT OBSERVATION INFERENCE

Small amount of Red ppt. appears. Carbohydrate is
soyabean milk is taken in present.
a test tube and Fehling
solution A&B is added.
Test boiling water bath.

CONCLUSION
For buffalo milk the best temperature for
the formation of good quality and tasty
curd 40o c.
Protein and carbohydrate are present in
buffalo milk but only proteins are presents
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in soyabean milk.

BIBLIOGRAPH
Y
1. ABC OF CHEMISTRY XII
2. COMPREHENSIVE CHEMISRTRY PRACTICAL
XII
3. CHEMISTRY PRACTICAL(ROHIT
PUBLICATION)
4. PRADEEP CHEMISTRY XII
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APOLOGY
Almost all the care has been taken in the finishing of
this project but even if the reader or the examiner finds
mistake in the content, project model printing and other
mistakes. I would certainly ask them for apology
wholeheartedly.
Further I would also welcome the
suggestions, ideas and new styles of presenting this
project and I also promise that I would do accordingly
to the recommendation of teacher in charge.