Submitted by Editor
This is to certify that Master Hiren P Patel ,A student of class XII of the Atomic Energy Central School, Roll No.: 07 session 2009-2010, has satisfactorily completed the required chemistry project work as per the syllabus of Standard XII in the laboratory of the school.
Date: Chemistry Teacher
(Mr.R K Sawhney)
Principal’s Signature External examiner’s Signature
I selected this project as a part of my studies, titled “PREAPARATION OF SOYABEAN MILK AND ITS COMPARISION WITH NATURAL MILK”.
As a gratitude, I convey my sincere thanks to Mr.R K Sawhney and Lab. Assistant Smt. Raksha Pandya who was the constant guide during the period of study and without whose help it would not have been possible for us to complete this project.
HIREN P PATEL
XII-B (SCIENCE)
2009-2010
Project 55:
Aim:
Preparation of soya bean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste.
Theory:
Materials required:
Beakers, pestle and mortar, measuring cylinder, glass-rod, tripod-stand, thermometer, muslin cloth, burner.
Soya beans, buffalo milk, fresh curd, distilled water.
Procedure:
4 undisturbed for 8 hours and curd is formed.
Type of milk | Beaker no | Temperature | Quality of curd | Taste of curd |
Buffalo milk | 1 | 300C | ||
2 | 400C | |||
3 | 500C | |||
4 | 300C | |||
Soya bean milk | ||||
5 | 400C | |||
6 | 500C |
Result: For buffalo milk, the best temperature for the formation of good quality and tasty curd is... oC and for soya bean milk, it is .... oC.
0 Comments:
Love isn't something you find. Love is something that finds you. - Loretta Young