Project on preparation soyabean milk and its comparison with the natural milk
This is to certify that Master Hiren P Patel ,A student of class XII of the Atomic Energy Central School, Roll No.: 07 session 2009-2010, has satisfactorily completed the required chemistry project work as per the syllabus of Standard XII in the laboratory of the school.
Date: Chemistry Teacher
(Mr.R K Sawhney)
Principal's Signature External examiner's Signature
I selected this project as a part of my studies, titled "PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK".
As a gratitude, I convey my sincere thanks to Mr.R K Sawhney and Lab. Assistant Smt. Raksha Pandya who was the constant guide during the period of study and without whose help it would not have been possible for us to complete this project.
HIREN P PATEL
XII-B (SCIENCE)
2009-2010
Project 55:
Aim:
Preparation of soya bean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste.
Theory:
Materials required:
Beakers, pestle and mortar, measuring cylinder, glass-rod, tripod-stand, thermometer, muslin cloth, burner.
Soya beans, buffalo milk, fresh curd, distilled water.
Procedure:
4 undisturbed for 8 hours and curd is formed.
Type of milk
Beaker no
Temperature
Quality of curd
Taste of curd
Buffalo milk
1
300C
2
400C
3
500C
4
300C
Soya bean milk
5
400C
6
500C
Result: For buffalo milk, the best temperature for the formation of good quality and tasty curd is… oC and for soya bean milk, it is …. oC.
It is hard to compare soy milk with natural milk because natural is not specifically defined in relation to foods.
Either milk could contain genetically modified ingredients. Most soybeans that are grown in the United States are genetically modified and cow's milk could come from cows that were given rGBH or other hormones.
Both could be organic, in which case, neither would contain any of the above.
In either case, soy milk would not contain lactose, so lactose intolerance associated with cow's milk would not be an issue.
To prepare soybean milk to compare with natural milk and curd formation, you must first prepare the milk by soaking, pulverizing, and filtering soybeans to make milk without any additives. You must then have multiple beakers filled with each liquid for control and test subjects. All data should be monitored and documented to discover the links between milk and curd formation.
curd formed at lower temp will have better quality
It can't be both - either it is soy or it is real milk.
it will melt
Preporartion of soyabeen milk and its comparision with naturanl milk with respect to curd formation, effect of temperature and taste
This experiment calls for the study of soybean milk compared to regular milk, and how temperature affects the formation of curds in the milk. The answers depend on the experiment and how closely it was monitored.
s
observation table with answers
Temperature is a key factor in curd formation in both soybean and animal milk. Proper temperature has more to do with the optimum temperature for the bacteria strain used than the growing medium, such as the type of milk.
They both are natural disasters.
Stonehenge is not a natural formation, it was built by people.
What potential natural events could alter sedimentary rock formation?
Natural formation.
Natural formation.
Now commonly referred to as Uluru, its name according to indigenous peoples, this formation is a spectacular natural formation.
it is a cave formation deposited by dripping or flowing water . it is NOT a natural bridge