SUDHIR MEMORIAL INSTITUTE
A.I.S.S.C.E (2022-2023)
PHYSICS INVESTIGATORY
PROJECT
TO STUDY VARIOUS FACTORS ON WHICH THE
INTERNAL RESISTANCE/E.M.F. OF A CELL
DEPENDS.
NAME- MANISHA KUMARI SHAW
CLASS- 12
BOARD ROLL NUMBER-
INDEX
➢ Certificate
➢ Declaration
➢ Acknowledgement
➢ Introduction
➢ Materials required
➢ Theory
➢ Procedure
➢ Observation
➢ Conclusion
➢ Bibliography
CERTIFICATE
THIS IS TO CERTIFY THE MANISHA KUMARI SHAW WHOSE
BOARD ROLL NO. WILL BE
APPERING IN THE
FORTHCOMING A.I.S.S.C.E. , 2022-2023 HAS DONE THIS PROJECT
TITLED “PREPARATION OF SOYABEAN MILK AND IT’S
COMPARISON WITH NATURAL MILK” HAS DONE THE PROJECT
UNDER MY SUPERVISION SUCESSFULLY.
I WISH HIM MY HEARTEST BEST OF LUCK FOR THE ENSUING
EXAMINATION.
……………………………………… …………......................
INTERNAL SIGNATURE EXTERNAL SIGNATURE
DATE DATE
DECLARATION
I, MANISHA KUMARI SHAW hereby declare that the project work
entitled " PREPARATION OF SOYABEAN MILK AND IT’S
COMPARISON WITH NATURAL MILK " submitted to SUDHIR
MEMORIAL INSTITUTE for the fulfilment of All India Sr. Secondary
Certificate Examination (AISSCE) 2023 is a record of an original
work done by me under the guidance of Chemistry teacher of
Sudhir Memorial Institute, Doltala, Madhyamgram.
……… …………………………….
Date Student's signature
ACKNOWLEDGEMENT
I, MANISHA KUMARI SHAW of class XII express my
gratitude to my school authorities for allowing me to
undertake the project titled.
" PREPARATION OF SOYABEAN MILK AND IT’S
COMPARISON WITH NATURAL MILK”
I naturally could not have done justice to my delicate
assignment, had I not been privileged to get the animate
guidance from the family of Chemistry.
Sudhir Memorial Institute,
I also express sincere thanks to my family who extended
helping hand in completing this project.
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 of35±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 around36°C, it forms semi solid mass, called
curd. Soyabean milk is made from soy beans. It resembles
natural milk. The main constituents of Soyabean milk are
proteins, carbohydrates, fats, minerals and vitamins. It is
prepared be keeping Soyabeans dipped in water for some
time. The swollen Soyabeans are then crushed to a paste
which is then mixed with water. The solution is filtered.
MATERIALS REQUIRED
Water Beakers, pestle and mortar, measuring
cylinder, glass-rod, tripod-stand, thermometer,
muslin cloth, burner. Soya beans, buffalo milk, fresh
curd, distilled.
THEORY
Soy milk (also called soya milk, soymilk, soybean milk,
or soy juice) and sometimes referred to as soy
drink/beverage is a beverage made from soybeans. A
stable emulsion of oil, water, and protein, it is
produced by soaking dry soybeans and grinding them
with water. Soy milk contains about the same
proportion of protein as cow's milk: around 3.5%; also
2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can
be made at home with traditional kitchen tools or
with a soy milk machine.
The coagulated protein from soy milk can be made
into Tofu, just as dairy milk can be made into cheese.
PROCEDURE
Soak about 100 g of soya beans in sufficient amount of
water for 24 hours. Take out swollen soya beans and
grind them to a very fine paste with a pestle-mortar.
Add about 250 ml of water to this paste and filter it
through a muslin cloth. Clear white filtrate is soya bean
milk. Compare its taste with buffalo milk. Take 50 ml of
buffalo milk in three beakers and heat the beakers to
300, 400 and 500 C respectively. Add spoonful curd to
each of the beakers and leave the beakers undisturbed
for 8 hours and curd is ready. Similarly, take 50 ml of
soya bean milk in three other beakers and heat the
beakers to 300,400 and 500 C respectively. Add 1
spoonful curd to each of these beakers. Leave the
beakers for 8 hours and the curd is formed.
OBSERVATION
Result: For buffalo milk, the best temperature for the formation of
good quality and tasty curd is30-33°C and for soya bean milk, it is 35-
40°C.
CONCLUSION
Both natural milk and soybean milk have almost same
constituents except the presence of lactose in natural
milk. Soybean 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 lesser time
(as per my hypothesis taken earlier) than soybean milk
curd also requires temperature slightly greater than
room temperature.
