soy milk

I, D.Suchitra, of class XII, am submitting this project work in chemistry as an evidence of my work in chemistry laboratory.

D.Suchitr a, 2012-13 Vidya Niketan

Class 12th Batch: Nalanda

This is to certify that Miss D.Suchitra, of class XII , Nalanda Vidya Niketan, of academic year 2012-13 has successfully completed the chemistry project work as per the syllabus of Standard XII in a satisfactory way .

Date:

Chemistry Teacher (K S Vinay )

Principal’s Signature

External Examiner’s Signature

The chemistry project titled “ PREPARATION OF SOY MILK AND ITS COMPARISON WITH NATURAL MILK ” has been completed with the help and guidance of my Chemistry senior lecturer K S Vinay sir and laboratory teacher Anusha madam. I would like to express my gratitude for their assistance during study periods, without whom this work might have been difficult to accomplish.

D.Suchitra XII(science) 2012-13

INDEX INTRODUCTION • Origin • Prevalence

EXPERIMENT • Aim • Requirements • Procedure • Observation • Result CONCLUSION BIBLIOGRAPHY

INTRODUCTION Soy milk (also called soy milk, soybean milk, or soy bean juice and sometimes referred to as soy drink/beverage) is a beverage made from soybeans. It is a stable emulsion of oil, water, and protein. It is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine. The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese.

ORIGIN: The oldest evidence of soy milk production is from China where a kitchen scene proving use of soy milk is incised on a stone slab dated around AD 25– 220. According to popular tradition in China, soy milk was developed by Liu An for medicinal purposes, although there is no historical evidence for this legend.

PREVALENCE: Plain soy milk is unsweetened, although some soy milk products are sweetened. Salted soy milk is also consumed in China.The drink is slowly becoming popular in India as well, where it widely sold in Tetrapaks by various brands like Staeta. In the West, soymilk has become a popular alternative to cow's milk, with a roughly similar protein and fat content.Soy milk is commonly available in vanilla and chocolate flavors as well as its original unflavored form. In some Western countries where veganism has made inroads, it is available upon request at cafés and coffee franchises as a cow's milk substitute.

Soy milk has about the same amount of protein as cow's milk, though the amino acid profile differs. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in humans. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk, it has little saturated fat and no cholesterol. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, soy-based infant formulas can safely replace breast milk in children with galactosemia.Like lactose-free cow's milk, soymilk contains no lactose, which makes it a good alternative for lactose-intolerant people.

EXPERIMENT Aim Preparation of soyabean milk and its comparison with the natural milk with respect to curd formation, effect of temperature and taste.

REQUIREMENTS • •

• •

• • • •

• • •

Beakers, pestle and mortar, measuring cylinder, glass rod, tripod-stand, thermometer, muslin cloth, burner, Soybeans, buffalo milk, Fresh curd and distilled water.

PROCEDURE 1.

Soak about 150g of Soya beans in sufficient amount of water so that they are completely dipped in it.Keepthem dipped in it for about 24 hours.

2.

Take out swollen Soyabeans and grind them to a very fine paste.

3. Add about 250 ml of water to this paste and filter it through a muslin cloth. Clear white filtrate is soyabean milk. Compare its taste with buffalo milk. 4.

Take 50 ml of soyabean milk in three other beakers and heat the beakers to 30°, 40°and 50°C respectively. Add ¼ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed.

5.

Similarly, take 50 ml of buffalo milk in three beakers and heat the beakers to 30°, 40° and 50°C respectively. Add ¼ spoonful curd to each of these beakers. Leave the beakers undisturbed for 8 hours and curd is formed.

Observations TYPE OF MILK

BEAKER TEMPERATURE QUALITY NO: OF CURD

BUFFALO MILK

1

30o

2

40o

3 1

50o 30o

2

40o

3

50o

SOY BEAN MILK

TASTE OF CURD

Result For buffalo milk, the best temperature for the formation of good quality and tasty curd is…..°C and for soyabean milk, it is …..°C.

CONCLUSION Using soybeans to make milk instead of raising cows may be ecologically advantageous, because the amount of soy

that could be grown using the same amount of land would feed more people than if used to raise cows.[19] Cows require much more energy in order to produce milk, since the farmer must feed the animal, which can consume up to 24 kilograms (53 pounds) of food in dry matter (DM) basis and 90 to 180 litres (25 to 50 gallons) of water a day, producing an average of 40 kilograms of milk a day. Because the soybean plant is a legume, it also replenishes the nitrogen content of the soil in which it is grown. The phytosterols in soy milk can further improve your heart conditions by controlling your blood pressure and preventing cholesterol absorption in your intestines. Studies have shown that drinking soy milk can lower your risks for atherosclerosis and strokes, making them an effective aid in prevention and treatment of heart diseases. Soy milk also contains fiber which is not present in dairy milk. The extra fiber makes soy milk more filling for natural suppression of your appetite. Additionally, the monounsaturated fatty acids can inhibit fat absorption during digestion and reduce the chance of fat storage.

Phytosterols in soy milk mimics the function of human estrogen. Studies have shown that men who regularly eat soy products have significantly lower prostate cancer risks than men who do not.

BIBLIOGRAPHY CHEMISTRY PRACTICAL BOOK: Comprehensive-XII WEBSITES: http://chemzblog.files.wordpress.com http://www.scribd.com http://www.icbse.com