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

 Session 2018-2019

CERTIFICATE
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)

ACKNOWLEDGEMENT
 Session 2018-2019

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
 Session 2018-2019

INDEX
1. INTRODUCTION
2. SYNOPSIS
3. AIM OF THE EXPERIMENT
4. APPARATUS
5. THEORY
6. PROCEDURE
7. OBSERVATION
8. CONCLUSION
9. BIBLIOGRAPHY
10. APOLOGY

INTRODUCTION
 Session 2018-2019

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.

SYNOPSIS
 Session 2018-2019

“PREPARATION OF
SOYABEAN MILK AND ITS
COMPARISON WITH
NATURAL MILK”

AIM OF THE EXPERIMENT

1. Preparation of soya bean milk and
its comparison with natural milk
 Session 2018-2019

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
4. GLASS ROD
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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
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MINERALS ACID PROTEIN

CARBOHYDRATE ETC.

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
 Session 2018-2019

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.

OBSERVATION
Type of Beaker Temp. Quality Taste of
milk no. of curd curd
Soyabean 1 30o c Good Sweetish
milk sour
2 40o c Better
Sweetish
3 50o c Good sour

Sweetish
sour
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Buffalo 1 30o c Good Sour

Milk
2 40o c Good Sour

3 50o c Good Sour

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
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PROTEIN TEST
FOR NATURAL MILK
1. Ninhydrin test

EXPERIMENT OBSERVATION INFERENCE

Small amount of Intense blue Proteins
soyabean milk is coloration. presence is
taken in atest tube confirmed.
and few drops of
ninhydrin solution is
added and heated.

2. Xnathoproteic test
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EXPERIMENT OBSERVATION INFERENCE

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

PROTEIN TEST
FOR AMUL MILK
1.Ninhydrin test

EXPERIMENT OBSERVATION INFERENCE

Small amount of Violet color is Proteins
soyabean milk is observed presence is
taken in a test confirmed.
tube and few
drops of
ninhydrin solution
is added and
heated.

2.Xnathoproteic test
 Session 2018-2019

EXPERIMENT OBSERVATION INFERENCE

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

PROTEIN TEST
FOR SOYABEAN MILK
1. Ninhydrin test

EXPERIMENT OBSERVATION INFERENCE

Small amount of Intense blue Proteins
soyabean milk is coloration. presence is
taken in a test tube confirmed.
and few drops of
ninhydrin solution is
added and heated.

2. Xnathoproteic test

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Intense blue Proteins

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

CARBOHYDRATE TEST
FEHLING TEST
FOR SOYABEAN MILK

EXPERIMENT OBSERVATION INFERENCE

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

FOR NATURAL MILK

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Reddish ppt. Carbohydrate

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

CARBOHYDRATE TEST
FEHLING TEST
FOR AMUL MILK

EXPERIMENT OBSERVATION INFERENCE

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

FOR PROTEIN MILK

EXPERIMENT OBSERVATION INFERENCE

 Session 2018-2019

Small amount of Red ppt. Carbohydrate is

soyabean milk is appears. present.
taken in 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
in soyabean milk.
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BIBLIOGRAPHY
1. ABC OF CHEMISTRY XII
2. COMPREHENSIVE CHEMISRTRY PRACTICAL
XII
3. CHEMISTRY PRACTICAL(ROHIT
PUBLICATION)
4. PRADEEP CHEMISTRY XII
 Session 2018-2019

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.