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snehalucylucy
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DISTRICT CM SCHOOL

OF
EXCELLENCE,
DHANBAD
CHEMISTRY
TOPIC: INVESTIGATORY REPORT ON
PREPRATION OF SOYABEAN MILK

NAME: Sourav Kumar


CLASS: XIIth 'B'
ROLL NO: 27
BOARD ROLL NO:
SUBJECT: CHEMISTRY
SESSION: 2024-25

___________________ ________________
Signature:
Signature:
Mr. Vineet Anand.
External Examiner

Chemistry Teacher

CERTIFICATE
This certifies that Mr. Sourav Kumar
has successfully completed the
Investigatory Project Work in
Chemistry, titled "Preparation of
Soyabean Milk," at District CM School
of Excellence, Dhanbad. Under the
guidance of Mr. Vineet Anand,
Chemistry Teacher, Mr. Sourav Kumar
exhibited commendable dedication and
enthusiasm throughout the project.

In addition to the previously mentioned


achievements, it is noteworthy that Mr.
Sourav Kumar demonstrated an
insightful integration of innovative
methodologies, showcasing a profound
understanding of experimental
techniques relevant to the
investigation.

His adept navigation through


challenges during the research process
exemplifies his resilience and scientific
acumen.

This certificate acknowledges Mr.


Sourav Kumar's comprehensive
exploration. Scientific proficiency and
outstanding contribution to the
Investigatory Project Work in
Chemistry. It stands as a testament to
his academic excellence and the
seamless integration of creativity into
scientific endeavors.
__________________________ _______________________

Signature:
Signature:

Mr. Vineet Anand.


External Examiner

Chemistry Teacher

ACKNOWLEDGEMENT
I would like to express my sincere
gratitude to Mr. VINEET ANAND, my
esteemed chemistry teacher, Mrs.
NAMITA KUMARI, esteemed PRINCIPAL
of my school, for their invaluable
guidance and unwavering support
throughout the duration of this
experimental research project. Their
wealth of knowledge, enthusiasm for the
subject, and commitment to excellence
have been instrumental in shaping the
trajectory of this endeavor.

I extend my heartfelt thanks to Mr.


Vineet Anand for generously sharing his
insights, providing constructive
feedback, and fostering an environment
that encouraged intellectual curiosity.
His mentorship has been a cornerstone
in my understanding of complex chemical
concepts and experimental
methodologies.
I am also deeply thankful for the
opportunity to undertake this research
project under Mr. Vineet Anand's
supervision. His expertise has not only
enhanced the quality of my work but has
also inspired me to approach scientific
inquiries with rigor and dedication. His
passion for the subject has been
contagious, motivating me to explore
beyond the confines of the classroom.

Furthermore, I would like to express my


appreciation to my fellow classmates who
collaborated on various aspects of this
project. Their contributions and
discussions have enriched the research
process, creating a dynamic and
collaborative learning environment.
I am grateful for the unwavering support
of my family and friends who provided
encouragement and understanding
throughout this academic pursuit. Their
belief in my abilities has been a driving
force, spurring me to overcome
challenges and reach new heights in my
academic endeavors.

Last but not least, I want to acknowledge


my own commitment and hard work
invested in this project. This research has
been a significant learning experience,
and I am proud to have been a part of a
scientific exploration that contributes to
the broader understanding of chemistry.

In conclusion, I extend my deepest


appreciation to Mr. Vineet Anand, whose
guidance and mentorship have been
instrumental in the successful completion
of this experimental research project.
This endeavor has not only deepened my
understanding of chemistry but has also
fostered a passion for scientific inquiry
that will undoubtedly shape my future
academic pursuits.
TABLE OF CONTENTS

1. ACKNOWLEDGEMENT

2. CERTIFICATE

3. INVESTIGATORY REPORT

● Aim

● Materials required

● Procedure

● Observation Table

● Results

4. BIBLIOGRAPHY
INVESTIGATORY REPORT

AIM
Preparation of soybean milk and its
comparison with natural milk with
respect to curd formation, effect of
temperature and taste

MATERIALS REQUIRED
Beaker, pestle and mortar, measuring
cylinder, glass rod, thermometer, a piece
of muslin cloth, burner, tripod stand,
buffalo milk, fresh curd & distilled water.

PROCEDURE
1.100g soybean in sufficient amount of
water so that they are completely dipped
in it. Keep them dipped for 24 hours.
2. Take out swollen soybeans and grind
them to a very fine paste with pestle and
mortar.

3. Add about 250ml of water to this paste


and filter it through a muslin cloth. Clear
white filtrate is called soybean milk.

Compare its taste with buffalo milk.

4. Take 50 ml of buffalo milk in three


beaker and heat beaker at 30,40,50 C
respectively. Add a spoonful curd to each
of the beakers leave the beaker
undisturbed for 8 hours and let the curd
be formed.
OBSERVATIONS

TYPE OF MILK BEAKER NO. TEMPRATURE QUALITY OF TASTE OF


CURD CURD

IA 30°C Best Sweet

2A 40°C Moderate Sour

SOYBEAN
MILK
3A 50°C Poor Very Bad

1B 30°C Best Sweet

2B 40°C Moderate Sour

BUFFALO
MILK
3B 50°C Poor Very Bad

RESULT
For Buffalo milk, the best temperature
for the formation of good quality and
tasty curd is 30°C.
And for Soybean milk, it is 30°C.

BIBLIOGRAPGHY

For the successful completion of this


project, the following resources, books,
websites, were used:
▪ NCERT CHEMISTRY FOR CLASS XII
▪ NCERT CHEMISTRY FOR CLASS XI
▪ PRINCIPLES OF ORGANIC
CHEMISTRY BY SOLOMONS.
▪ FRYHLE AND SNYDER
▪ GENERAL CHEMISTRY AND
SCIENCE OF MAKING FOOD
▪ WWW.WIKIPEDIA.COM
▪ WWW.CHATGPT.COM

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