Chemistry Project Xii
Chemistry Project Xii
Chemistry Project Xii
SAHIL JOSHI
XII –A
BOARD ROLL No.
Page 1
BONAFIDE CERTIFICATE
Page 2
ACKNOWLEDGEMENT
Sahil Joshi
XII A
Page 3
INDEX
1. Introduction
2. Experiments
i) Experiment (1)
ii) Experiment (2)
iii) Experiment (3)
4.Observation
5. Conclusion
6. Precautions
7. Bibliography
Page 4
EXPERIMENT
AIM :
MATERIAL REQUIRED:
THEORY :
Page 5
The main constituents of natural milk are proteins,
carbohydrates, minerals, vitamins, fats and water and are a
complete balanced diet.
Fresh milk is sweetish in taste. However, when it is kept for a
long time at a temperature of 35 ± 50C it becomes sour
because of bacteria present in air.
These bacteria convert lactose of milk starts separating out as
a precipitate. When the acidity in milk is sufficient and
temperature is around 360C, it forms semi-solid mass, called
curd.
Soya bean milk is made from soya beans.
It resembles natural milk. The main constituents of soya bean
milk are proteins, carbohydrates, fats, minerals and vitamins.
It is prepared by keeping soya beans dipped in water for
sometime. The swollen soya beans are then crushed to a
paste which is then mixed with water.
The solution is filtered and filtrate is soya bean milk.
PROCEDURE :
Page 6
Similarly, take 50 ml of soya bean milk in three other beakers
and heat the beakers to 30,40 and 50 degree Celcius
respectively.
Add 1 spoonful curd to each of these beakers. Leave the
beakers .
Page 7
OBSERVATION TABLE:
Buffalo’s milk 1 30
2 40
3 50
Soyabean milk 1 30
2 40
3 50
Page 8
RESULT :
PRECAUTIONS:
Page 9
Page 10
Page 11