INDEX Introduction Experiment Aim Apparatus Required Material Required Theory Procedure Obserations Result
!iblio"raphy
Introduction Natural
milk is an opaque white fuid. The Th e main constituents o natural milk are proteins,carbohydrates, proteins,carbohydrates, minerals, vitamins, ats and water and is a complete balanced diet. Fresh Fresh milk is sweetish in taste. However, when it is kept or a long time at a temperature ! " !#$ , it becomes sour because o bacteria bacteri a present in air. air. These bacteria convert lactose o milk into lactic acid which is sour in taste. %n acidic conditions casein o milk starts separating out as a precipitate. precipitate. &hen the acidity in milk is su'cient and temperature is around (#$, it orms semi)solid mass,called curd. cu rd.
*oyabean
milk is made rom soybeans. %t resembles natural milk. The main constituents o soya bean milk are proteins, proteins, carbohydrates, ats minerals and vitamins. %t is prepared by keeping soyabens dipped in water or sometime. The swollen soyabeans are then crushed to a paste which is then mi+ed with water. water. The solution is ltered and ltrate is soyabean milk.
Experiment Aim# -reparation o soyabean milk and its comparison with the natural milk with respect to curd ormation, eect o temperature temperature and taste.
Apparatus Required# /eakers, pestle and mortar, measuring cylinder, glass rod, tripod)stand, thermometer, thermometer, muslin cloth, burner.
Material Required# *oyabeans, bualo milk, resh curd and distilled water.
Theory# $actic acid present in curd is %ormed by %ermentation o% lactose present in natural mil&'The sour taste o% curd is due to lactic acid'The rate o% %ermentation increases (ith rise o% temperature'$actose temperature'$actose is not present in )oyabean mil& *so no lactic acid is %ormed on %ermentation'There%ore*soyab ean curd has not sour taste'+ence*rise o% temperature has no e,ect on
the taste o% curd %ormed %rom soyabean mil&' The %ormation o% curd and the taste in the t(o types o% mil& may be obsered by ta&in" the same olume o% samples at di,erent temperature and obserin" the taste o% curd %ormed'
Procedure# 01 *oak about 0!2g o *oya beans in su'cient amount o water so that they are completely dipped in it. 31 Take out swollen *oyabeans and grind them to a very ne paste. 1 Filter it through a muslin cloth. $lear white ltrate is soyabean milk. $ompare its taste with bualo milk. 41 Take !2 ml o soyabean milk in three other beakers and heat the beakers to 2#, 42#and
!2#$ !2#$ respectivel respectively y. 5dd 6 spoonul curd to each o these beakers. 7eave the beakers undisturbed or 8 hours till curd is ormed. !1 *imilarly, take !2 ml o bualo milk in three beakers and heat the beakers to 2#, 42# and !2#$ respectively. 5dd 6 spoonul curd to each o these beakers. 7eave the beakers undisturbed or 8 hours till curd is ormed.
Obserations# Taste Taste o bualo milk9 :::::::::: Taste Taste o soyabean milk9:::::::::: ;olume o milk taken in each beaker9!2.2 ml Time Time given or curd curd ormation98 ormation98 hours . Type o% mil&
!ea&er No'
Temperat ure -./0
/ualo
5
2
Time ta&en %or curd %ormatio n
1uantity o% curd
Taste o% curd
:::::::::::
:::::::::::
::::::::::
:
*oyabean
/
42
:::::::::::
:::::::::::
:::::::::: :
$
!2
:::::::::::
:::::::::::
:::::::::: :
5
2
:::::::::::
:::::::::::
:::::::::: :
/
42
$
!2
::::::::::: ::::::::::: :::::::::: : ::::::::::: ::::::::::: :::::::::: :
Result# 0.1The rate o curd ormation ormation increases with rise o temperature temperature in soya as well as bualo milk. 3.15t higher temperature,the curd ormed rom bualo milk is more sour.
.1/ualo milk is sweet while soyabean milk is not.
!I!$IO2RAP+3 /hemistry $ab Manual 4Pan&a5 Mittal /hemistry Textboo&6N/ERT /hemistry teacher6Ms')apna )in"h 2oo"le India-7ebsite06 ((('"oo"le'co'in
