EPARATION OF é Oe, NAV LN De S COMPARISON TRO AU EC eae P e ~ADIT] CHAUHCertificate This is to certify that Aditi Chauhan a student of Class XH of D.A.V. Public School B.S.E.B. Colony , Patna , Roll No. . Session 2018-19 , has satisfactorily completed the required Chemistry Project Work as per the syllabus of Standard XII in the laboratory of the school. ate: Teacher's SignatureAcknowledgment selected this project as a part of my studies, titl Preparation of Soybean Milk and its omparison with Natural Milk”. S gratitude, I convey my sincere thanks to our hemistry Teacher Mrs. Jyoti Sharan, who was ir constant guide during the period of study anc ithout whose help it would not have been »ssible for us to complete this project. diti ChauhanContents TOPIC Introduction Aim Hypothesis Requirements Procedure Observations Photo Gallery Result Data Analysis (Comparison Chart) Natural Milk v/s Soybean Milk Conclusion Further Scope of Investigation BibliographyIntroduction Natural milk is an opaque white fluid secreted by the mammary gland of female mammals. The main constituent of natural milk are proteins, carbohydrates, minerals, vitamins, fats and water and is a complete balanced diet in itself fresh milk is sweetish in taste. However, when it is kept for a long time at a temperature of 35 + 5°C it becomes sour because of bacteria present in air. These bacteria convert lactose of milk into lactic acid which is sour in taste. In acidic conditions casein of milk starts separating out as precipitate. When the acidity in milk is sufficient and temperature is around 36°C, it forms semi solid mass, called curd. Soybean milk is made from Soybeans. It resembles natural milk. The main constituents of Soybean milk are proteins, carbohydrates fats, minerals and vitamins. It is prepared be keeping Soybeans dipped in water for some time. The swollen Soybeans are then crushed to a paste which is then mixed with ‘water. The solution is filtered. §Aim Preparation of Soybean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste. Hypothesis As per my knowledge the curd formation in natural milk will be formed more quickly at different temperatures in comparison to the curd formed by Soybean milk and will also be of better quality.. Reguirements Beakers Pestle and mortar Measuring cylinder Glass rod Tripod stand Thermometer Muslin cloth Burner Soybeans Buffalo milk Fresh curd Distilled waterProcedure * Soak about 150g of Soybeans in different amount of water so that they are completely dipped in it. Keep them dipped for 24 hours. ° Take out swollen Soybeans and grind them to a very fine paste with pestle and mortar. Add about 250ml of water to this paste and filter it through a muslin cloth. Clear white filtrate is Soybean milk. Compare its taste with buffalo milk. Take 50ml of Buffalo milk in three beakers and heat the beakers to 30°C, 40°C and 50°C respectively. Add 1/4 spoonful curd to each of the beakers. Leave the beakers undisturbed for 8 hours and curd is formed. 8Observations ypeof (Beaker /Temperat/Quality of Curd |Taste of Ailk No. ure Curd l. 30°C Perfectly Dense, |Sour Semi Solid uffalo 2. 40°C Comparatively [Less Sour| Ailk Watery 3. 50°C Highly Watery _ [Tasteless 1. 30°C Almost Dense — |Almost Sour oybean 2, 40°C Semi Solid,Little |Sour Ailk bit Watery 3. 50°C Highly Water Tasteless ContentPhoto Gallery “eiResult For buffalo milk, the best temperature for formation of good quality and tasty curd is 30- 33°C and for Soybean milk, it is 35-40°C.Data Analysis (Comparison Chart) Buffalo Milk — Soybean Milk Source Mammal(usually {Soy beans cow or buffalo) Lactose Contains lactose _|Lactose-free Vegetarian Yes Yes Vegan No Yes Protein 3.22 g 3.27 2 Carbohydrates 5.26 g 6.28 g Polyunsaturated (0.195 g 961 g fat Calcium 113 mg(11%) 25 mg(3%) Magnesium 10 mg(3%) 25 mg(7%) Thiamine 0.044 mg(4%) (0.060 mg(5%) (Vitamin B,) Saturated Fat 1.865 g ‘10.205 g Riboflavin 0.183 mg(15%) .069 mg(6%) (Vitamin B,) : - : - Potassium 143 mg(3%) 118 mg(3%) Sodium 43 mg(3%) S51 mg(3%) Energy 60 keal 54 kcalNatural Milk v/s Soybean 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 quantities. Lactose can be hard to digest by some people if they lack the required digestive enzyme lactase and will not be able to digest milk easily. Soy milk is mostly used as an alternative to milk used by people with lactose intolerance since it is completely lactose free. |Health Benefits There are a number of hath benefits with drinking soy milk. These are as follows: «Improves lipid profile.*Strengthen blood vessel integrity. *Promote weight loss. *Prevent prostate cancer. *Prevents post-menopausal syndromes. *Prevents Osteoporosis. *Soy protein reduces the level of LDL (bad cholesterol) and increases the level of HDL (good cholesterol) in our body. Disadvantages Soybean milk contains high percentage of phytoestrogens, which may decrease fertility in men if they consume more than 3 quarts per day. Too much estrogen can also cause hormone imbalance in women when consumed too much and also has a difficulty breaking down. Consuming these simple sugars can cause some people to experience lot of gas. Soybean milk also contains substances called phytates which interfere with calcium absorption.Conclusion Both natural milk and soybean milk have almost same constituents except the presence of lactose in 1atural milk. Soybean milk can easily be used as in effective alternative for people whose diet is lactose free. But on the other hand natural milk surd requires lesser time (as per my hypothesis aken earlier) than soybean milk curd also requires emperature slightly greater than room ‘emperature. Further Scope of Investigation [his above experiment can be prepared again inder better lab conditions and more accurate >quipment and apparatus. This may result in slight variation in the results shown earlier.Bibliography * www.google.co.in * www.wikipedia.or * www.diffen.com * www.fitday.com 16