KENDRIYA

VIDYALAYA,
BARRACKPORE
(A.F.S)
TOPIC

PREPARATION OF SOYABEAN
MILK AND ITS
COMPARISON WITH
NATURAL MILK.

CHEMISTRY PROJECT WORK

(2014-15)
BY- RISHAB JAISWAL.

IND
INFORMATION ON
EX:
SOYABEAN. 01
(PHYSICAL CHARACTERSTICS
/CLASSIFICATION/ USES)
..02
INTRODUCTION
03
EXPERIMENT
.04
OBSERVATION AND
RESULT..05

CERTIFICATE
06

Physical characteristics of soya

seed.
Soybean is a hearty plant that can be easily
grown. Soybean seeds are spherical to long
ovals in shape. Although most soy seeds are
yellow, soy seeds come in other various seed
coat colors, such as: blue, green, dark brown,
purplish black, or black. Soy seed varies in
size, too. The seed coat of a mature soy seed
is extremely hard and water resistant so that
germ that is encased within the soy seed is
protected. Damages to the seed coat inhibit
the seed from germinating.

INFORMATION ON SOYABEAN

"Soya" (or "Soy" in the United States), is a legume,

Glycine max (L.) Merrill. Soy has been grown for
three millennia in Asia and, more recently, has
been successfully cultivated around the world.
Today, the worlds top producers of soy are the
United States, Brazil, Argentina, China and India.

About 85 percent of the worlds soybeans are

processed, or "crushed," annually into soybean
meal and oil. Approximately 98 percent of the
soybean meal that is crushed is further processed
into animal feed with the balance used to make
soy flour and proteins. Of the oil fraction, 95
percent is consumed as edible oil; the rest is used
for industrial products such as fatty acids, soaps
and biodiesel.

Soy is one of the few plants that provides a

complete protein as it contains all eight amino
acids essential for human health.

EXPERIMENT;
BEAKERS AND HEAT THE BEAKER TO 30 DEGREE ,
40
DEGREE AND 50 DEGREE CENTRIGATE
RESPECTIVELY.ADD ONE FORTH SPOON FULL CURD
TO EACH OF THE BEAKER. LEAVE THE BEAKER
UNDISTURBED FOR THEE 8 HRS AND CURD IS
READY.

TYPE OF BEAKER
MILK
NUMBE
R
BUFFAL 1.
O MILK
2.
3.
SOYA
1.
BEAN
2,
3,

TEMPERATU
RE

QUALITY TASTE
OF
OF
CUED
CUED

30
40
50
30
40
50

RESULTFOR BUFFALO MILK, THE BEST TEMPERATURE

FOR FORMATION OF CUED OF GOOD QUALITY
AND TASTY CURD IS 40 DEGREE CELCUIS

AND
SOYABEAN MILK, ITS
CELCUIS.

30

DEGREE

THIS IS TO CERTIFY THAT RISHAB JAISWAL OF

CLASS XII-C COMPLETED THE PROJECT TITLED,
PREPARATION OF SOYABEAN MILK AND ITS
COMPARSION WITH THE NATURAL MILK
ON HIS OWN IN STIPULTAED TIME AND HAS
PRODUCED EXCELLENT RESULT.

Principals sign.
sign.

teachers