Nikhil Physics

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CHEMISTRY

INVESTIGATORY PROJECT

Preparationof SoyabeanMilk and its

Comparisonwith NaturalMilk.NIKHIL PR S !" #II$%

2015-2016


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CertifcateThis is to certify that Master NIKHIL PRASAD Of

!ass "II # #S$ Ro!! No% &6'(6') hass*ccessf*!!y co+,!ete the I./esti atoryPro ect y carryi. o*t e3,eri+e.ts i.La oratory *. er +y s*,er/isio. o. To,ic -

H$MISTR4 IN $STI ATOR4PRO7$ TThis ,ro ect ca. e co.si ere for ,artia!f*!8!!+e.t of he+istry Practica! $3a+i.atio.*. er AISS $-2016%

Mr. G.L. KAPDE

P.G.T Chemistr

I!ter!a" E#ami!er

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E#ter!a" E#ami!erPri!ci$a"

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Ac%!&'"e()eme!t

I se!ecte this ,ro ect as a ,artof +y st* ies9 tit!e:Pre,aratio. of Soya ea. Mi!;a. its o+,ariso.


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-NIKHILPRASAD

C&!te!ts I.tro *ctio. Ai+ Hy,othesis Re>*ire+e.ts Proce *re

O ser/atio.s Photo a!!ery Res*!t Data A.a!ysis

? o+,ariso. hart@ Nat*ra! Mi!; / s Soy Mi!; o.c!*sio.

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B*rther Sco,e ofI./esti atio.

#i !io ra,hy

*h I Se"ecte( ThisPr&+ect

I se!ecte this ,ro ect as a,art of +y st* ies *t +yfore+ost


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he+istry Teacher Mr% %L%KAPD$


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I!tr&(,cti&!

Nat*ra! +i!; is a. o,a>*e


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co. itio.s casei. of +i!; startsse,arati. o*t as ,reci,itate%

Ghe. the aci ity i. +i!; iss* cie.t a.

te+,erat*re is aro*. '6F 9 itfor+s se+i so!i +ass9 ca!!ec*r %

Soya ea. +i!; is +a e fro+ soyea.s% It rese+ !es .at*ra! +i!;%

The +ai. co.stit*e.ts ofSoya ea. +i!; are ,rotei.s9car ohy rates9 fats9 +i.era!sa. /ita+i.s% It is ,re,are e

;ee,i. Soya ea.s i,,e i.


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cr*she to a ,aste


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H $&thesisAs ,er +y ;.o

e for+e +ore >*ic;!y atiCere.t te+,erat*res i.

co+,ariso. to the c*rfor+e y Soya ea. +i!; a.*a!ity%

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Re-,ireme!ts #ea;ers ,est!e a. +ortar +eas*ri. cy!i. er !ass ro tri,o sta. ther+o+eter +*s!i. c!oth *r.er Soya ea.s #*Ca!o +i!; fresh c*r isti!!e


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Pr&ce(,re Soa; a o*t 150 of

Soya ea.s i. iCere.ta+o*.t of


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+i!;% o+,are its taste


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O ser/ati&!s

Type

of milk

Bea

ker

no.

Temper

ature

Quality of

curd

Taste

of

curd

1% '0F

Perfect!y

De.se9Se+i So!i So*r

BufaloMilk

2% &0Fo+,arati

/e!yGatery

LessSo*r

'% 50FHi h!yGatery Taste

!ess

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1% '0FA!+ostDe.se

A!+ost

So*r

Soyabean Milk

2% &0FSe+iSo!i 9Litt!e #itGatery

So*r

'% 50FHi hGater

o.te.tTaste!

ess

Ph&t& Ga""er

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Res,"t

Bor *Ca!o +i!;9 the est

te+,erat*re for for+atio. ofoo >*a!ity a. tasty c*r is

'0-''F a. for Soya ea.+i!;9 itis '5-&0F %

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Data A!a" sis 0C&m$aris&! Chart1

Source

Buffalo Milk

Mammal (usually cow or buffalo)

Soyabean Milk

Soy beans

Lactose Contains lactose Lactose-free

Vegetarian Yes Yes

Vegan No Yes

Protein 3.22 3.2!

Carbohydrates ".2# #.2$

Polyunsaturatedfat

%.&'" %.'#&

Calcium &&3 m (&& ) 2" m (3 )

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Magnesium &% m (3 ) 2" m (! )

Thiamine (vit.B1

%.% m ( ) %.%#% m (" )

Saturated fat &.$#" %.2%" !iboflavin (vit.

B"%.&$3 m (&" ) %.%#' m (# )

Potassium & 3 m (3 ) &&$ m (3 )

Sodium 3 m (3 ) "& m (3 )

#nergy #% kcal " kcal

Nat,ra" Mi"% /2s S&Mi"%

Nutrition

A c*, of co< s +i!; co.tai.s!actose ?a s* ar fo*. o.!y i.+i!;@9 ,rotei.s9 car ohy rates9 fats

a. ca!ci*+ *a.tities%

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Lactose ca. e har to i est yso+e ,eo,!e if they !ac; the

re>*ire i esti/e e. y+e !actasea.


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Pre/e.t ,rostate ca.cer% Pre/e.ts ,ost-+e.o,a*sa!

sy. ro+es% Pre/e.ts Osteo,orosis% Soy ,rotei. re *ces the !e/e! of

LDL ? a cho!estero!@ a.i.creases the !e/e! of HDL ? oocho!estero!@ i. o*r o y%

Disa(/a!ta)esSoy +i!; co.tai.s hi h,erce.ta e of ,hytoestro e.s9


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hor+o.e i+ a!a.ce i.


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easi!y e *se as a. eCecti/ea!ter.ati/e for ,eo,!e *ires !esser ti+e ?as ,er +yhy,othesis ta;e. ear!ier@ tha.

soya +i!; c*r a!so re>*ires a.roo+ te+,erat*re for itsfor+atio. *ires te+,erat*res!i ht!y reater tha. roo+te+,erat*re%

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4,rther Sc&$e &5

I!/esti)ati&!This a o/e e3,eri+e.t ca. e,re,are a ai. *. er etter!a co. itio.s a. +oreacc*rate e>*i,+e.t a.a,,arat*s% This +ay res*!t i.s!i ht /ariatio. i. the res*!tssho


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Nikhil Physics

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