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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
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.
ACKNOWLEDGEMENT
Session 2018-2019
- 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
SYNOPSIS
Session 2018-2019
“PREPARATION OF
SOYABEAN MILK AND ITS
COMPARISON WITH
NATURAL MILK”
APPARATUS
1. BEAKER
2. MORTAR & PESTEL
3. MEASURING CYLINDER
4. GLASS ROD
Session 2018-2019
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
Session 2018-2019
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
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
Session 2018-2019
TASTE
SOYABEAN MILK PULSES LIKE TASTE
NATURAL MILK SWEET
PROTEIN TEST
FOR NATURAL MILK
1. Ninhydrin test
2. Xnathoproteic test
Session 2018-2019
PROTEIN TEST
FOR AMUL MILK
1.Ninhydrin test
2.Xnathoproteic test
Session 2018-2019
PROTEIN TEST
FOR SOYABEAN MILK
1. Ninhydrin test
2. Xnathoproteic test
CARBOHYDRATE TEST
FEHLING TEST
FOR SOYABEAN MILK
CARBOHYDRATE TEST
FEHLING TEST
FOR AMUL MILK
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.
Session 2018-2019
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.