BY

Hiren P Patel

CLASS :- XII-B

ROLL NO. :- 07

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NAME:- HIREN P PATEL

CLASS: XII-B (SCIENCE)

ROLL NO.: 07

SCHOOL: A.E.C.S.KAKRAPAR

I, HIREN P PATEL, ROLL NO. 07 am submitting this copy of Chemistry

Project work as an evidence of my work in Chemistry Laboratory.

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This is to certify that Master Hiren P Patel ,A student ofclass XII of the Atomic Energy Central School, Roll No.: 07session 2009-2010, has satisfactorily completed therequired chemistry project work as per the syllabus ofStandard XII in the laboratory of the school.

Date: Chemistry Teacher(Mr.R K Sawhney)

Principal’s Signature External examiner’s Signature

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I selected this project as a part of my studies, titled“PREAPARATION OF SOYABEAN MILK AND ITS COMPARISIONWITH NATURAL MILK”.

As a gratitude, I convey my sincere thanks to Mr.R K Sawhneyand Lab. Assistant Smt. Raksha Pandya who was the constantguide during the period of study and without whose help itwould not have been possible for us to complete this project.

HIREN P PATELXII-B (SCIENCE)2009-2010

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IINNDDEEXXTOPIC:-

ACKNOWLEDGEMENT

INTRODUCTION

CAUSES FOR FOOD ADUTERATION

COMMON ADULTERANTS

EFFECTS OF FOOD

ADULTERATION

PREVENTION OF FOOD

TEST FOR ADULTERANT

BIBLIOGRRAPHYiCB

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Natural milk is an opaque white fluid secreted by themammary gland of female mammal. The mainconstituents of natural milk are proteins,carbohydrates, minerals, vitamins, fats and water andis a complete balanced diet. Fresh milk is sweetish intaste. However, when it is kept for a long time at atemperature 35 ± 5°C it becomes sour because ofbacteria present in air. These bacteria convert lactoseof milk into lactic acid which is sour in taste. In acidicconditions casein of milk starts separating out as aprecipitate. When the acidity in milk is sufficient andtemperature is around 36°C, it forms semi-solid mass,called curd. Soya bean milk is made from soybeans. It resemblesnatural milk. The main constituents of soya bean milkare proteins, carbohydrates, fats minerals andvitamins. It is prepared by keeping soyabens dippedin water for sometime. The swollen soyabeans arethen crushed to a paste which is then mixed withwater. The solution is filtered and filtrate is soyabeanmilk. iC

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Experiment

AIM

PREPARATION OF SOYABEAN MILK AND ITS COMPARISON WITH THENATURAL MILK WITH RESPECT TO CURD FORMATION, EFFECT OFTEMERATURE AND TASTE.

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REQUIREMENTS :-

BeakersPestleMortarMeasuring cylinderGlass-rodTripod-standThermomterMuslin clothBurnerSoyabeansBuffalo milkFresh curdDistilled water

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PROCEDURE :-

1. Soak about 150 g of soyabeans in sufficient amountof water so that they ae completely dipped in it.Keep them dipped for 24 hours.

2. Take out swollen soyabeans and grind them to avery finr paste-mortar.

3. Add about 250 ml pf water this paste and filter itthrough a muslin cloth. Clear white filtrate issoyabean milk. Compare its taste with buffalomilk.

4. Take 50 ml of buffalo milk in three beakers and hatthe beakers to 30°, 40° and 50° respectively. Add ¼spoonful curd to the beakers. Leaves the beakersundisturbed for 8 hours and curd is ready.

5. Similarly, take 50 ml of soyabean milk in threeother breakers and heat the breakers to 30°, 40°

and 50° respectively. Add ¼ spoonful curd to eachof these beakers. Leave the beakers undisturbed for8 hours and curd is formed.

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OBSERVATION :-

TYPE OFMILK

BEAKERNO.

TEMPERATURE QUALITYOFCURD

TASTEOFCURD

BUFFALOMILK

123

30°

40°

50°

SOYABEANMILK

123

30°

40°

50°

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RESULT :-

For buffalo milk, the best temperature for theformation of good quality and tasty curd is …….°Cand for soyabean milk, is …….°C.

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CHEMISTRY PRACTICAL: comprehensive –XII

CHEMISTRY PRACTICAL: A practical textbookOf chemistry byC.P.JAIN for XII

WEBSITE: www.icbse.com

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