CHEMISTRY INVESTIGATORY PROJECT

TOPIC: Preparation of soybean milk and its

comparison with natural milk with
special reference to curd formation
and effect of temperature

SUBMITTED BY;
RONIT JAIN
Class & Section: 12 D
Roll no. - 24

SUBMITTED TO:
DR. Anchal Verma
(PGT, Chemistry)

MONTFORT SCHOOL, ROORKEE

ACADEMIC SESSION: 2022-23
 INDEX
 CERTIFICATE
 ACKNOWLEDGEMENT
 INTRODUCTION
 OBJECTIVE
 APPARATUS
 MATERIALS REQUIRED
 THEORY
 OBSERVATIONS
 CALCULATIONS
 CONCLUSIONS
 PRECAUTIONS
 BIBLIOGRAPHY
 CERTIFICATE
This is to certify that the project titled “Preparation of soybean milk and its
comparison with natural milk with special reference to curd formation and
effect of temperature”. Has been prepared by RONIT JAIN, studying in class XII-D
of Montfort School, Roorkee in partial fulfilment of the requirement for the
Chemistry Practical Examination of the, All India Senior School Certificate
Examination (AISSCE), 2022-23. This is also to certify that the project report
submitted by RONIT JAIN is an authentic record of the experimental work
completed successfully in the laboratory under my supervision.

BRO. ALBERT ABRAHAM DR. ANCHAL VERMA

(PRINCIPAL) (PGT , CHEMISTRY)

 ACKNOWLEDGEMENT
First and foremost, I would like to express my sincerest gratitude to The Principal
Bro. Albert Abraham for providing me with all the facilities that were required
for my project.

I further extend my sincere thanks to Sr. Section Coordinator Mr. Deepu Thomas
for leading his guidance and support to complete my project.

I also extend my special thanks to my Chemistry Teacher Dr. Anchal Verma, who
gave me the golden opportunity to undertake this wonderful investigatory
project and for all the support, guidance and encouragement required to
completion of this project.

I also thankful to Mr. Albert Raju, who helped us in this completion of this project.
I also acknowledge with a deep sense of reverence, my gratitude towards My
parents and friends for their valuable suggestions in completing this project.