Certificate

This is to certify that the project titled SOYABEAN MILK was

completed under my guidance and supervision by Nikhil Goyal

XII Science, Veena Memorial Senior Secondary School within

the stipulated time as prescribed by CBSE.

Mr. Tarun Roy Choudhary

Mr. Avneesh Jha

Principal

Teacher

Acknowledgement
I gratefully acknowledge my sincere thanks to my
chemistry teacher Mr. Avneesh Jha for his
remarkable, valuable guidance and supervision
throughout the project work. I also express my
thanks to my parents and friends for their constant
support and for all sort of assistance in completing
the project.

Nikhil Goyal
XII Science

Veena Memorial Senior Secondary School

Session:- 2014-15

CHEMISTRY
INVESTIGATORY PROJECT
ON

SOYABEAN MILK

UNDER GUIDANCE

SUBMITTED BY

Mr. AVNESSH JHA

NIKHIL GOYAL
Class: XII Science
Roll No.

CONTENTS
Introduction
Theory
Apparatus and Materials required
Procedure
Observation and Result
Bibliography

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 complete balanced diet.
Fresh milk is sweetish in taste.

Experiment 1
Preparation

of

Soyabean

milk

and

its

comparison with the natural milk with respect

to curd formation, Effect of temperature and
taste.

Requirements
Beaker, pestle and mortar, measuring cylinder,
glass rod, tripod-stand, thermometer, muslin
cloth, and burner.

Soyabeans, buffalo milk, fresh curd, distilled

water.

Theory
Soyabean milk is made from soyabeans. It
resemble natural milk. The main constituents of
Soyabean milk are proteins, carbohydrates, fats,
minerals, and vitamins. It is prepared by
keeping

soyabeans

dipped

in

water

for

sometime. The swollen soyabean are then

crushed to as paste which is them mixed with
water. The solution is filtered and filtrate is
soyabean milk.

Procedure
1. Soak about 150g of soyabean in sufficient amount
of water so that they are completely dipped in it.
Keep them dipped for 24hrs.
2. Take out swollen soyabeans and grind them for to
a very fine paste with pestle-mortar.
3. Add about 250ml of water to this paste and filter it
through a muslin cloth. Clear white filtrate is
soyabean milk. Compare its taste with buffalo
milk.
4. Take 50ml of buffalo milk in three beakers and
hear the beakers to 30, 40 and 50C res. Add
spoon full curd to each of the beakers. Leave the
beakers undisturbed for 8 hrs and curd is ready.

OBSERVATION
On the basis of above mentioned contents its clear
that soyabean contains a nutritious substance
which has equivalent properties like milk which is
called soyabean milk.

RESULT
For buffalo milk, the best temperature for good
quality and tasty curd is 35C to 40C and for
soyabean milk it is 40C to 46C.

BIBLIOGRAPHY

Practical chemistry
Comprehensive book of practical chemistry
N.C.E.R.T. book of Chemistry