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CHAPTER I THE PROBLEM
Introduction
In the Philippines, soy beans are enjoyed most in the form of
popular street snack called taho. This yogurt-like concoction is similar to fresh
tofu as both are eaten with spoons. Taho is served by street vendors who carry
shiny tin containers that are balanced on both ends of a wooden plank. One can
hold the hot taho, which is scooped into a cup. The other can hold the caramel
sauce and tapioca which is mixed in the cup. These vendors travel the residential
streets and main thoroughfares in the early morning to serve this instant and
affordable breakfast to the hungry populace. If you are wary of the hygiene of
these taho vendors, you can try the taho served in the supermarkets of Manila,
which comes in various flavors.
This sweet treat is soy milk either jelled with agar or thickened with the
same coagulant used for tofu. The texture varies from sippable to spoonable.
In the recent visit to a taho factory, Benith‟s Taho in Malvar Batangas, the
researchers found out that taho takes amount of time to make and needs stirring
regularly due to long production of soy milk, the major ingredient in making taho.
In addition, soy milk is being popularized as the best substitute to cow‟s milk
especially for lactose intolerants.
With the problem presented above, the researchers have thought of
making a soy milk making machine. This could shorten time and work force
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needed in making soy milk. The project would open up many opportunities for
young entrepreneurs in entering the soy milk industry.
Objectives of the Study
The main objective of the study is to provide an automated soy milk
making machine.
Specifically, the study aims to;
1. Design and create a soy milk making machine considering the following
parameters:
1.1. Machine Component
1.2. Material Requirements
2. Conduct preliminary testing to establish the following parameters:
2.1. Temperature Setting
2.2. Operating time
3. Test performance of soy milk making machine to be able to determine the
following parameters:
3.1. Production rate
3.2. Percent yield
3.3. Properties of soy milk produced
a. pH
b. Specific Gravity
c. Viscosity
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4. Provide operational and maintenance safety manual for soy milk making
machine
Significance of the Study
The primary significance of the study is to obtain an economical design of
a soy milk making machine.
A soy milk making machine will be a great start for small entrepreneurs,
who utilizes soy milk as a raw material who would like to minimize the time and
space capacity of making soy milk.
The study would open a new window for the growing number of soy milk
users as an alternative for dairy products as a good source of protein.
For the future researchers, this study will serve as a reference material. It
will also serve as an important part for the related literature of other studies and
as a based study for future innovations.
For the university, this study will serve as another contribution to
achievements in the field of engineering. It will be valuable for it may serve as a
supplement to instruction materials for various electronics and mechanical
subject.
Scope and Delimitations of the Study
This study focused in the design and development of a soy milk making
machine. The design consisted of motor, blades and shaft, canister, feed hopper,
gate valve, frame and footing, heating element and control box. The prototype
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was made compact by joining the blades and the heating element in casing with
the same space.
The compact grinder and heater designed in this study were made for
home and small commercial purposes. It was constructed from materials
availably bulk in the market which are low cost but showed significantly high
quality and can withstand the environment given by the processes it would
undergo.
The soybean that would be fed into the machine must be soaked for at
least 6 hours for better processing of this raw material. Hot blanching of soaked
soybeans must be done to eliminate the beany-off flavour. (Rumbley, 2005)
Conceptual Framework
The soy milk making machine was designed to grind and heat soybean for
the extraction of soy milk. The methods for achieving the design were presented
in Figure 1, the research paradigm. It showed and illustrated clearly the process
undergone in order to design and fabricate the prototype of the machine
mentioned.
The first step was gathering of data and information about soybean and
how grinding works. The next step was designing the machine itself, and this
required materials and equipment components together with their proper costing;
Development of the project was next after designing the prototype. This
included method of construction and mechanical assembly. Preliminary and
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secondary testing of the prototype were done together with some adjustments for
more efficient use of the machine.
Lastly, an operational manual of the soy milk making machine was
produced.
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Definition of Terms
The following terms are defined conceptually and operationally for the
better understanding of the study.
Blade. In this study, it is the material to be used to grind the soybean.
Body Frame. It is built to handle weight of components especially the
casing and grinding machine.
Electrical Heating Tube. In this study, this is responsible in heating and
cooking of the ground soybean.
Feed Hopper. This collects the soybeans to be grinded in the machine.
Motor. It transmits a rotational motion to shafts to turn the other members
of the linkage (blade) into a rotary motion.
Motor Shaft. This is the one responsible for transmitting the rotating
motion from the motor to other linkages (blade).
Grinder. In this study, this refers to the machine used to grind soy beans
for the extraction of soy milk.
Soybean. In this study, this is where soymilk is extracted .
Soymilk. In this study, this refers to mixture of ground soybean and water
after heated.
Temperature Gauge. In this study, this refers to the apparatus used in
checking for the proper temperature of the soy milk to be produced.
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CHAPTER II
REVIEW OF RELATED LITERATURE
This chapter presents theories and concepts used to pursue this study.
The purpose of this section is to discuss in details the theories of the parameters
in determining the said objectives.
CONCEPTUAL LITERATURE
This section presents the related topics that contain information for
thorough understanding of the design.
I. Soybean
The soybean is the most widely grown and utilized legume in the world
and one of the most well researched, health-promoting foods available today.
Like other beans, soybeans grow in pods, featuring edible seeds. While we
most often think of them as being green, the seeds can also be yellow, brown
or black.
Figure 2 Soybean
(Source: antioxidantsbiotech.yolasite.com)
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It has high nutritional qualities. Soybean has a high protein content of 40%
by weight, 32% carbohydrate, 20% fat, 5% minerals and 3% fiber, and other
trace substances. It is used as sources of protein in human food, animal feed
and in industries. It is also used in industries as a source of edible oil and the
by-product of the oil extraction is the soybean cake used as animal feed.
A. Health Benefits from Soybean
1. Soybean improves bone health
Soy products, such as soy milk, do not contain a lot of
calcium but the soy isoflavones may help to reduce the
osteoporosis risk. Several studies have suggested that soy
isoflavones may be a factor in helping to prevent bone loss.
The isoflavone genistein seems to inhibit bone breakdown and
may have similar effects than estrogens in maintaining bone
tissue. Soy can also indirectly improve bone health. Diets
which are high in animal protein cause more calcium to be
excreted in the urine. Replacing animal protein with soy
protein may help to prevent calcium loss from the bones.
2. Soybean relieves menopausal symptoms
Epidemiological data show that Asian women suffer
less from hot flashes and night sweats compared to Western
women. These symptoms of menopause are caused by low
estrogen levels. Estrogens play a role in the body temperature
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control. Soy isoflavones can through their estrogen-like effect
control these menopausal symptoms.
3. Soybean reduces risk of heart diseases
In countries were soy products are ingested regularly,
the rates of cardiovascular diseases is low. Research
suggests that soy may help to prevent heart disease by
reducing total cholesterol, low density lipoprotein cholesterol
and preventing plaque buildup in the arteries, which could lead
to stroke or heart attack. These health benefits are also mainly
attributes to the soy isoflavones. The soy isoflavone genistein
may also increase the flexibility of blood vessels.
4. Soybean helps to prevent certain cancers
Several studies have indicated that a regular intake of
soy foods may help to prevent hormone related cancers such
as breast cancer, prostate cancer and colon cancer.
II. Soy Milk
Soy milk is a high protein, iron-rich milky liquid produced from pressing
ground, cooked soybeans. Creamy white soy milk resembles cow's milk
but in fact differs from its dairy counterpart in a number of ways. Not only
is it higher in protein and iron content, but it is cholesterol-free, low fat, and
low sodium. It is, however, lower in calcium and must be fortified with
calcium when given to growing children. Those who are allergic to cow's
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milk or are unable to digest lactose, the natural sugar found in cow's milk,
find soy milk easy to digest since it is lactose-free. Those who are calorie-
conscious can purchase reduced fat soy milk (called lite soy milk) but this
is often lower in protein as well. Some do not enjoy the taste of original
soy milk, so manufacturers now offer flavored soy milk. Soy milk can be
substituted for milk in nearly any recipe. Those who merely want to boost
protein intake often add powdered soy milk to other beverages; others find
it economical to purchase it in powder form and then make soy milk when
they add water to the powder. Children under one year of age should be
given a formula of soy milk specifically developed with their nutritional
needs in mind. Soy milk that is intentionally curdled is known as tofu.
(How soy milk is made, n.d.)
A. Properties of Soy Milk
An evaluation was done by Namrata Harjai and Gurmukh
Singh entitled “Evaluation of Different Soybean Varieties for
Manufacture of Soymilk”, which yield with different properties.
a. pH
The pH, which is an abbreviation for „power of hydrogen‟, is
a measuring unit of acidity and alkalinity of a solution. It is
numerically equal to 7 for neutral solutions, increasing with
increasing alkalinity (14 = maximum alkalinity) and decreasing with
increasing acidity (0 = maximum acidity). The Ideal range for the
human BODY is suggested, by some sources, as between 6.1 and
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7.0. Others indicate a preference for 6.5 to 7.5, taking into account
variances during the day in accord with metabolic cycles. After the
evaluation, Harjai and Singh found out that soy milk exhibited
value of pH ranging from 6.7-6.77 Standard value is from 4 to 9.
(Acid-Alkaline and pH Quick Reference Food Charts, n.d.)
b. Viscosity
Viscosity is an internal property of a fluid that offers
resistance to flow. After the evaluation, Harjai and Singh found out
that soybeans exhibited values of viscosity ranged from 4.37 to
5.77 Poise. In order to calculate the viscosity of the soymilk, falling
sphere can be used. Weigh each sphere on an electronic scientific
scale and record on a sheet of paper the mass of each sphere (in
kilograms). Measure each sphere for diameter then divide that by
two to equal the radius. Record each radius value on the paper.
Calculate the volume of each sphere using the formula v=
(4πr^3)/3, where "v" represents volume and "r" represents the
sphere's radius. π equals 3.14
Determine the density of each sphere by dividing the mass
found in Step 1 by the volume found in Step 2. Record the density
of each sphere.
Place an empty beaker on the scale and record its weight.
Remove the beaker and fill it with 10 ml of the liquid. Subtract the
weight of the empty beaker from the weight of the full beaker and
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divide the answer by 10 to calculate the density of 1 ml of that
liquid. In determining the viscosity, prepare the workstation with a
graduated cylinder, the spheres, liquids, paper, stopwatch and
tape. Carefully pour liquid into a graduated cylinder until it is nearly
full. Leave about a half inch of space between the liquid and the top
of the cylinder.
Mark off a spot, using the tape, about 2 cm below the liquid's
surface and another about half an inch from the bottom of the
cylinder. These marks will help determine the distance of the
sphere's fall. Use either the top or the bottom of the tape as a
guide, but remain consistent. Measure the exact distance between
the tape marks and record it.
Hold the sphere on the surface of the liquid. Simultaneously
start the stopwatch and drop the sphere. Stop the watch when the
sphere reaches the second tape mark. Record the data. Repeat the
drop using the other spheres and record their data. Repeat Steps 1
through 4 with the other liquid.
Calculate the velocity of the spheres by dividing the distance
between the tape marks by the time it took for the sphere to reach
the second mark.
Calculate the viscosity using the equation η= (2("p)ga^2)/ 9v
where "η" represents viscocity, ""p" represents density difference of
sphere and liquid, "g" represents acceleration of gravity (which
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equals 9.8 m/s/s), "a" represents sphere radius, and "v" represents
velocity. Remember, viscosity is marked with the unit of pascal-
second (Pa*s).
c. Specific Gravity
Specific gravity is the ratio of density of a substance to the
density of a reference substance, in this project is water. It has
been researched that milk has a specific gravity (SG) of 1.01-1.05.
After evaluation of Harjai and Singh, they had found out that the
soy milk has a specific gravity of 1.04-1.05.
B. Processing of Soybean to Soy milk
Modern processing methods have evolved for a number of
reasons; the main one being to eliminate or reduce the "beany" off-
flavor, present with traditional processing. Competing methods are
available for modern processing. Most modern technology is
designed to eliminate or reduce the problem "beany" off-flavor and
optimize yield and functionality. These competing technologies
employ various methods and principles including hot grinding of
soaked soybeans, cold grinding of soaked soybeans, hot blanching,
dry bean grinding and others. (Soymilk Production, n.d.)
There is technology available to simplify things. Automatic
soy milk maker with a microprocessor that controls and monitors
the whole messy process makes a batch of soy milk in just 15 to 20
minutes (see fig. 3). All that is needed to do is add water and
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soybeans and start the machine. The proportion will be 80 grams
per 5 and ½ cups of water, each cup having 177 mL of water.
Soybeans can be pre-soaked for six hours or so to reduce
phytates, which are salt from phytic acid which can be harmful to
humans to improve the flavor and digestibility of the soymilk. The
machine does the rest. It heats the beans and water to 80°C before
grinding to eliminate the overly beany flavor commonly associated
with homemade soy milk. Then the machine finely grinds the
soybeans, producing soy milk. The process is finished after
thoroughly boiling the soy milk and upon pouring of the cooked
mixture it passes a built in strainer in order to separate the soy milk
from residue which is called okara. (Rumbley, 2005)
Fig. 3 Automatic soy milk making machine
(Source: http://www.veg-world.com)
C. Benefits of Soymilk.
Soya milk has nutritional and ecological benefits.
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1. Nutritional
Nutritionally, soya milk is quite similar to dairy milk.
Following are some of the reasons why it is endorsed as
a substitute to dairy milk.
a. The protein content of soya milk is quite similar to
that of dairy milk.
b. The protein found in soya milk is vegetable in
nature. Unlike animal protein found in dairy milk,
vegetable protein prevents loss of calcium through
the kidneys. (Much of the calcium in soya beans is
lost during the process of extracting the milk
through the residual pulp which is discarded.
However, commercial soya milk is adequately
fortified with calcium.)
c. Dairy milk has saturated fats, which can lead to
high cholesterol. Soya milk, on the other hand,
contains very little saturated fat.
d. Commercial soya milk is also fortified with vitamins
such as B12. This makes soya milk a substitute for
dairy milk for vegans. Vegans are people who
prefer not to consume or use any products of
animal origin. Soya milk has no lactose and can
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be easily digested by people who arelactose
intolerant.
e. Allergies due to dairy milk are quite common
among children. Compared to this, very few
children are allergic to soya milk. Before switching
children to soya milk, however, consult their
doctor.
f. Soya milk contains prebiotic sugars such as
stachyose and raffinose. These play a role in
improving immunity and removing toxins in the
body.
g. Dairy milk may contain harmful synthetic
hormones such as RBGH (recombinant bovine
growth hormone) that are used to increase milk
production in cattle.
h. Certain studies have linked dairy milk in childhood
to the development of insulin-dependent diabetes
in later life, though this has not been conclusively
proved. With soya milk there is no such risk.
i. Soya milk is exceptionally rich in isoflavones such
as genistein and daidzein. These confer certain
health benefits such as reducing cholesterol
levels, controlling osteoporosis, and reducing
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cancers of the prostrate and breast. Isoflavones
also protect body cells from oxidation.
2. Ecological
Apart from its nutritional benefits, widespread use
of soya milk may have ecological advantages. This is
because soya beans grown on an area of land can produce
more soya milk than if the same amount of land is used to
grow fodder for cattle. However, as the quality of land
required for cultivating soya beans differs from that used to
grow fodder, this is a debated issue.
III. Grinding Equipment
Grinding equipment can be divided into two classes - crushers and
grinders. In the first class the major action is compressive, whereas grinders
combine shear and impact with compressive forces.
A. Crushers
Jaw and gyratory crushers are heavy equipment and are not used
extensively in the food industry. In a jaw crusher, the material is fed in
between two heavy jaws, one fixed and the other reciprocating, so as to
work the material down into a narrower and narrower space, crushing it as
it goes. The gyrator crusher consists of a truncated conical casing, inside
which a crushing head rotates eccentrically. The crushing head is shaped
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as an inverted cone and the material being crushed is trapped between
the outer fixed, and the inner gyrating, cones, and it is again forced into a
narrower and narrower space during which time it is crushed. Jaw and
gyratory crusher actions are illustrated in Fig. 4(a) and (b).
Figure 4 Crushers: (a) jaw, (b) gyratory
(Source: http://the-vms.com)
Crushing rolls consist of two horizontal heavy cylinders, mounted
parallel to each other and close together. They rotate in opposite
directions and the material to be crushed is trapped and nipped between
them being crushed as it passes through. In some case, the rolls are both
driven at the same speed. In other cases, they may be driven at
differential speeds, or only one roll is driven. A major application is in the
cane sugar industry, where several stages of rolls are used to crush the
cane.
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B. Hammer mills
In a hammer mill, swinging hammerheads are attached to a rotor
that rotates at high speed inside a hardened casing. The principle is
illustrated in Fig. 5(a).
Figure 5 Grinders: (a) hammer mill, (b) plate mill
(Source: http://the-vms.com)
The material is crushed and pulverized between the hammers and
the casing and remains in the mill until it is fine enough to pass through a
screen which forms the bottom of the casing. Both brittle and fibrous
materials can be handled in hammer mills, though with fibrous material,
projecting sections on the casing may be used to give a cutting action.
C. Fixed head mills
Various forms of mills are used in which the material is sheared
between a fixed casing and a rotating head, often with only fine
clearances between them. One type is a pin mill in which both the static
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and the moving plates have pins attached on the surface and the powder
is sheared between the pins.
D. Plate mills
In plate mills the material is fed between two circular plates, one of
them fixed and the other rotating. The feed comes in near the axis of
rotation and is sheared and crushed as it makes its way to the edge of the
plates, see Fig. 11.2(b). The plates can be mounted horizontally as in the
traditional Buhr stone used for grinding corn, which has a fluted surface on
the plates. The plates can be mounted vertically also. Developments of
the plate mill have led to the colloid mill, which uses very fine clearances
and very high speeds to produce particles of colloidal dimensions.
D. Roller mills
Roller mills are similar to roller crushers, but they have smooth or
finely fluted rolls, and rotate at differential speeds. They are used very
widely to grind flour. Because of their simple geometry, the maximum size
of the particle that can pass between the rolls can be regulated.
F. Miscellaneous milling equipment
The range of milling equipment is very wide. It includes ball mills, in
which the material to be ground is enclosed in a horizontal cylinder or a
cone and tumbled with a large number of steel balls, natural pebbles or
artificial stones, which crush and break the material. Ball mills have limited
applications in the food industry, but they are used for grinding food
colouring materials. The edge runner mill, which is basically a heavy broad
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wheel running round a circular trough, is used for grinding chocolate and
confectionery.
Many types of milling equipment have come to be traditional in
various industries and it is often claimed that they provide characteristic
actions that are peculiarly suited to, and necessary for, the product.
G. Cutters
Cutting machinery is generally simple, consisting of rotating knives
in various arrangements. A major problem often is to keep the knives
sharp so that they cut rather than tear. An example is the bowl chopper in
which a flat bowl containing the material revolves beneath a vertical
rotating cutting knife.
Synthesis
The literature cited helped and guide the researchers while developing a
soy milk making machine. Important data include, some facts regarding soybean,
process in making soy milk, machines used in making soymilk and other
parameters used in making soy milk.
In the process of making soy milk, the bean is heated together with water
until a temperature of 80 ºC is attained. After heating, soybeans are grounded
and boiled thoroughly, then strained to separate residue from milk. In
consideration, a grinder will be built together with a heating element in order to
lessen time and work force in providing an optimal output.
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CHAPTER III
DEVELOPMENT METHODS AND PROCEDURES
This chapter provides the summary of the project study development and
fabrication. It focuses on the understanding of the objectives that leads to the
completion of the prototype.
I. Research Design
This study employed an engineering design, planning and analysis. To
achieve the objectives of the study, the totality of the design of the soymilk
included the development stage, design and fabrication stage, preliminary testing
and actual gathering of data.
II. Development Stage
The procedure that was used for the attainment of the objectives of the
study was the following:
The first stage of the study focused on the gathering of data, fabrication
and assembly of the soymilk making machine.
The second stage devoted to preliminary testing in order to identify some
problems regarding the performance of the machine. Further modification were
included in this stage.
The last stage was concerned on the actual gathering of data to determine
the performance of the soymilk making machine.
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III. Design and Fabrication Stage
In the fabrication and assembly of the prototype, important procedures
were followed such as the construction of the structural frame of the unit that
included the cutting of material in accordance with the design of the prototype
and welding and joining of all the structural parts. The next step was the system
construction where all the specified components and the housing assembly were
properly installed and interconnected as designated. The final step conducted
was the finishing touches and paint application to acquire a presentable display
of the prototype.
IV. Preliminary Testing and Modification Stage
After the fabrication of the prototype, a preliminary testing was conducted.
This was done in order to evaluate the performance of the soymilk making
machine in terms of the mass of soybean required and time of production at the
entire process.
A. Method of Determining the Capacity per Batch
The capacity per batch of operation was considered in order to
determine the proper amount of soybeans and water that was fed in the
container. The ratio of soybeans to water is 80 grams to 973.5 mL.
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B. Methods of Determining the Operating Temperature
The machine was equipped with temperature gauge to record the
working temperature.
C. Methods of Determining the Operating Time
Operating time ranged from 15 to 20 minutes upon feeding of mixture
to the machine.
V. Actual Gathering of Data
After gathering the data needed, the performance of this soymilk making
machine was determined. The test was done in three trials in order to evaluate
the parameters of the machine.
When the preliminary testing was done, the operational manual was
produced. The data collected were used to validate the soymilk making machine.
It included the determination of production rate, amount of wasted raw material
and the percent yield.
While the soymilk making machine was operating, the important data that
were gathered in the testing process and were listed down. These data were
tabulated and analyzed accordingly and were stated in the manual that had
arrived at the right conclusions and good recommendations for better
modifications.
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VI. Methods of Determining the Performance Parameter
To test the performance of soymilk making machine, different parameters
were considered.
A. Methods of Determining the Production Rate
The production rate of the soymilk machine was determined by the
equation:
total weight of soymilk produced, (kg)Production Rate
time to produce soymilk, (hr)
B. Method of Determining Percent Yield
Percent yield was determined using the formula:
weight of soymilk produced, (kg)Percent Yield x100%
weight of feed mixture, (kg)
C. Method of Determining Power of Hydrogen
Power of Hydrogen was determined through the use of pH test papers
or litmus papers. The pH level will be determined by the color given in the
manual on the said test papers.
D. Method of Determining Viscosity
Viscosity can be obtained from the equation presented here as
demonstrated in chapter 2
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sphere liquid
3
sphere
3
liquid
2
( )
where :
viscosity, Pa-s
density of ball, kg/m
density of soymilk, kg/m
g = 9.81 m/s
r = radius of the
g2 r9 v
ball, m
v = velocity of the ball, m/s
E. Method of Determining Specific Gravity
Specific Gravity was determined through ratio of densities of soy
milk and water.
soymilk
soymilk
soymilk
soymilk
water
MassDensity
Volume
Specific Gravity (SG)
DensitySG=Density
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