KENDRIYA VIDYALAYA KIMIN

SESSION : 2022 - 23
ℙℝ𝕆𝕁𝔼ℂ𝕋 𝔽𝕀𝕃𝔼
𝗧𝗢𝗣𝗜𝗖 : 𝙋𝙧𝙚𝙥𝙖𝙧𝙖𝙩𝙞 𝙤𝙣𝙤𝙛 𝙨𝙤𝙮𝙖𝙗𝙚𝙖𝙣𝙢 𝙞 𝙡 𝙠𝙖𝙣𝙙𝙞 𝙩𝙨 𝙘𝙤𝙢 𝙥𝙖𝙧𝙞 𝙨𝙤𝙣
𝙬𝙞 𝙩𝙝𝙣𝙖𝙩𝙪𝙧𝙖𝙡 𝙢𝙞 𝙡 𝙠𝙬𝙞 𝙩𝙝𝙧𝙚𝙨𝙥𝙚𝙘𝙩 𝙩𝙤𝙘𝙪𝙧𝙙𝙛𝙤𝙧𝙢 𝙖𝙩𝙞 𝙤𝙣𝙖𝙣𝙙
𝙩𝙚𝙢𝙥𝙚𝙧𝙖𝙩𝙪𝙧𝙚 𝙚𝙩𝙘
SUBMITTED BY : ANUSHKA LIMBU
CLASS : Xll - SCIENCE
SUBMITTED TO : MR RAVINDRA KUMAR ( PGT CHEMISTRY)
 ℭ𝔢𝔯𝔱𝔦𝔣𝔦𝔠𝔞𝔱𝔢
This is to that 𝘼𝙣𝙪𝙨𝙝𝙠𝙖 𝙇𝙞𝙢𝙗𝙪, a student of class 𝙓𝙡𝙡 has
successfully completed the chemistry investigatory project on topic "
𝙋𝙧𝙚𝙥𝙖𝙧𝙖𝙩𝙞𝙤𝙣 𝙤𝙛 𝙨𝙤𝙮𝙖𝙗𝙚𝙖𝙣 𝙢𝙞𝙡𝙠 𝙖𝙣𝙙 𝙞𝙩𝙨 𝙘𝙤𝙢𝙥𝙖𝙧𝙞𝙨𝙤𝙣
𝙬𝙞𝙩𝙝 𝙣𝙖𝙩𝙪𝙧𝙖𝙡 𝙢𝙞𝙡𝙠 𝙬𝙞𝙩𝙝 𝙧𝙚𝙨𝙥𝙚𝙘𝙩 𝙩𝙤 𝙘𝙪𝙧𝙙 𝙛𝙤𝙧𝙢𝙖𝙩𝙞𝙤𝙣 𝙖𝙣𝙙
𝙩𝙚𝙢𝙥𝙚𝙧𝙖𝙩𝙪𝙧𝙚 𝙚𝙩𝙘" under the guidance of 𝙈𝙧 Ravindra K𝙪𝙢𝙖r as a
part of the exam practical section class Xll.

Signature of teacher
 𝓐𝓬𝓴𝓷𝓸𝔀𝓵𝓮𝓭𝓰𝓶𝓮𝓷𝓽
II would like to express my special thanks of gratitude to my
chemistry teacher 𝙈𝙧 𝙉𝙖𝙧𝙚𝙣𝙙𝙧𝙖 𝙠𝙪𝙢𝙖𝙧(𝙋𝙂𝙏
𝘾𝙝𝙚𝙢𝙞𝙨𝙩𝙧𝙮 ) for their able guidance and support in
completing my project.

Anushka Limbu
 Contents

• Certificate
• Acknowledgement
• Introduction
• Aim
• Materials required
• Preparation
• Procedure
• Observation
• Results
• Data Analysis
• Health Benefits
• Disadvantages
• Conclusion
• Bibliography
NAtURAL MILK
Natural milk is a opaque white fluid secreted by
mammary glands of female mammals. The
main constituents of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and
water and is a complete balanced diet. Fresh

milk is sweetish in taste . However when it is kept for a long time at a temperature 35±
5°C iti becomes sour because ofof bacteria present in air.

These bacteria(lactobacillus) convert lactose of milk inin lactic acid which is sour in taste.
In. Acidic conditions casein of milk starts separating out as a precipitate.

When the acidity in milk is sufficient and temperature is around 36°C, it forms semi-solid
mass called curd.
𝙎𝙊𝙔 𝙈𝙄𝙇𝙆

Soy milk (alsoalso called soya milk, soymilk,

soy juice) is a beverage made from soyabean
SoySoy milk contains about the same proportion
of protein as cow's milk: around 3.5%; also 2% fat
2.9% carbohydrate, and 0.1% ash. It is prepared by keeping soyabeans dipped in
water for sometime. The swollen soyabeans are then crushed to
a paste which is then mixed with water. The solution is then filtered and the filtrate
is soy milk. Soy milk can be prepared at home with traditional kitchen tool or a soy
milk machine. The Cogulated protein from soy milk can be made into tofu, just as
dairy milk can be made into cheese.
 EXPERIMENT
AIM

Preparation OfOf Soyabean Milk And Its Comparison With The

Natural Milk With Respect ToTo CurdCurd Formation
Effect Of Temperature And Taste

HYPOTHESIS

As per my hypothesis the curd formation in natural milk will be

more quickly at different temperatures in comparison to the curd
formation in soymilk and will also be of better quality.
 MATERIALS REQUIRED

• Beakers
• Pestle
• Mortar
• Measuring Cylinder
• Glass Rod
• Tripod Stand
• Thermometer
• Muslin Cloth
• Burner
• Soyabeans
• Buffalo Milk
• Fresh Curd
• Distilled Water
 PREPARATION

• Take raw soyabeans and weight it.

• Clean the soyabeans to remove impurities such as
dust, stone, stalk, metal impurities.
• Wash the soyabean by using clean water to remove
adhering impurities.
• Soak the soyabean in a jar or a vessel with a lid.
• Water required to soak is 1.5 times the quantity of
soyabeans. After soaking the volume of soyabean
becomes approximately double.
 PROCEDURE
• Soak about 150 gm of soyabean inin sufficient amount of water so
that they are completely dipped in it.
• Take out swollen soyabeans and grind them to a very fine paste with
a pestle andand mortar.
• Add about 250 gm of water to this paste and filter it through a muslin
cloth. Clear white filtrate is soyabean milk.
• Compare its taste with Buffalo milk.
• Take 50 ml of Buffalo milk in 3 beakers toto 30°, 40°, and 50°
respectively.
• Add 1/4th of spoonful curd to each of the beakers. Leave the beakers
undisturbed for 8 hours and the curd is ready.
• Similarly take 50 ml of soyabean milk in 3 beakers to 30°, 40° and 50°
• Add 1/4th spoonful curd to each of the beakers. Leave the beakers
undisturbed for 8 hours and the curd is formed.
 OBSERVATION
TYPES OF BEAKER TEMPERATU QUALITY OF TASTE OF
MILK NUMBER RE CURD CURD

1 30°C perfectly Sour

dense semi
solid
Buffalo Milk 2 40°C Comparative Less sour
ly watery
3 50°C Highly Tasteless
watery
1 30°C Almost semi Almost sour
solid
Soyabean 2 40°C Little bit Sour
Milk watery
3 50°C High water Tasteless
Content
 RESULTS
For Buffalo milk the best temperature for formation of good
quality and tasty curd isis 30 - 33°C and for soyabean milk it is
35 - 40°C.
 DATA ANALYSIS

Source Buffalo Milk Soyabean Milk

Lactose Contains Lactose Lactose free

Vegan No Yes
Carbohydrates 5.26 g 6.28 g
Poly unsaturated fat 0.195 g 0.961 g

Saturated fat 1.865 mg 0.205 mg

Calcium 113 mg(11%) 25 mg (3%)
Protein 3.22 g 3.27 g
Magnesium 10 mg(3%) 25 mg(7%)
Thiamine ( vit B1) 0.044 mg (4%) 0.060 mg (5%)
Sodium 43 mg (3%) 53 mg (3%)
Energy 60 kcal 54 kcal
 NATURAL MILK VS SOY MILK

Nutrition
A cup of cow's milk contains lactose ( a sugar found only in milk), proteins,
carbohydrates, fats and calcium which are also present in soy milk but in
varying quantity.
Lactose can be hard to digest by some people if they lack thethe required
digestive enzyme lactase and will not be able to digest milk easily. Soy milk
is mostly used as an alternative to milk by people with lactose intolerance
since it is completely lactose free.
There are various health benefits with drinking soy milk such as:
• Soy milk reduces the level of LDL (bad cholesterol) and increases thethe
level of HDL ( good cholesterol) in our body.
• Soy milk improves the plasma lipid levels in people and reduces the risk of
heart diseases later in life. It is rich in vitamins, minerals, polyunsaturated
fats which together promote better heart health.
• Soy milk is rich in omega-3 fatty acids, which are “healthy” fats that your
body cannot form on its own. Omega-3 fatty acids are linked to a reduced
risk of dementia and Alzheimer’s disease.
• soy milk is rich in magnesium which releases the hormone serotonin in
your body which works as an antidepressant for your mind
• Promotes weight loss
• Prevents osteoporosis
• Prevents prostate cancer
 DISADVANTAGES
1. Soy milk contains Antinutrients( phytic acid) whichwhich can interfere with
body's ability to absorb essential nutrients likelike zinczinc and magnesium.
2. It contains high level of phytoestrogens which may decrease fertility in men
if they consume more than 3 quarters a day. Too much estrogen can also
cause hormonal imbalances in women andand also has difficulty breaking
down.
3. Soy milk may increase the risk of developing kidney stones because it
contains large amounts of oxalates which are the main cause of kidney
stones.
4. Soy allergy
5. Inhibits thyroid function and increases the risk of developing
hypothyroidism.
6. Diarrhoea is one of the most common cons of drinking soy milk
 CONCLUSION
Both soy milk and natural milk have almost same constituents
except the presence of lactose in natural milk.
Both kinds of milk have benefits as well as disadvantages.
In the natural milk the content of calcium, vitamin A and vitamin
D is good whereas in Soyabean the content of vitamin D and iron
is good.
Soyabean milk can easily be used as an effective alternative for
people whose diet is lactose free. But on the other hand natural
milk curd requires less time ( as per my hypothesis taken earlier)
than soya milk. Natural milk curd required room temperature for
its formation whereas soy milk curd required temperature slightly
above than room temperature.
 BIBLIOGRAPHY
1. Wikipedia
2. www.icbse.com
3. www.livestrong.com
4. NCERT Chemistry Textbook