SOYA MILK.docx

8/9/2019 SOYA MILK.docx

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NAME:- KUMAR RANJANCLASS: XII-A (SCIENCE)

ROLL NO.: 4632113


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NAME:- KUMAR RANJAN

CLASS: XII-A (SCIENCE)

ROLL NO.: 4632113

SCHOOL: ARMY PUBLIC SCHOOL

I, HIREN P PATEL, ROLL NO. 07 am submittingthis copy of Chmist!y P!o"ct #o!$ as an%i&nc of my #o!$ in Chmist!y Labo!ato!y.


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ACKNOWLEDGEMENT

AIM OF THE PROJECT

INTRODUCTION

PREPRATION

ECOLOGICAL IMPECT

EXPERIMENT

RESULTBIBLOGRAPHY


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I s+ct& this p!o"ct as a pa!t of my stu&is,tit+&8PREAPARATION O9 O-A:EAN )IL' AN; IT

CO)PARIION


6/15

Soy milk>soymilko! soy milk? is ap+ant

mi+$p!o&uc& by soa$ing &!y soybansan&g!in&ing thm #ith #at!.A t!a&itiona+ stap+ of Asian cuisin, soy mi+$is a stab+ mu+sionof oi+, #at! an&p!otin,an& contains about th sam p!opo!tion
http://en.wikipedia.org/wiki/Plant_milkhttp://en.wikipedia.org/wiki/Plant_milkhttp://en.wikipedia.org/wiki/Soybeanhttp://en.wikipedia.org/wiki/Emulsion#Appearance_and_propertieshttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Soybeanhttp://en.wikipedia.org/wiki/Emulsion#Appearance_and_propertieshttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Plant_milkhttp://en.wikipedia.org/wiki/Plant_milk


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ofp!otinas co#@s mi+$. Th coagu+at&p!otin can b ma& into tofu, "ust as co#@smi+$ can b ma& into chs. oy mi+$ can

b p!o&uc& at hom using a soy mi+$machin.oy mi+$ is a comp+t p!otinan& has aboutth sam amount ofp!otinas co#@s mi+$ itcan !p+ac anima+ p!otin an& oth! sou!csof &ita!y Bb!, %itamins an& min!a+s.40DItcontains +itt+ &igstib+ ca+ciumbcaus it isboun& to th ban@spu+p, #hich isin&igstib+ by humans. To count! this,manufactu!!s n!ich thi! p!o&ucts#ith ca+cium ca!bonat.44D(n+i$ co#@s mi+$,soy mi+$ has +itt+ satu!at& fatan&no cho+st!o+.

oy p!o&ucts contain suc!osas thbasic &isaccha!i&, #hich b!a$s &o#ninto g+ucosan& f!uctos. inc soy &osn@tcontain ga+actos, a p!o&uct of +actosb!a$&o#n, soy5bas& infant fo!mu+as cansaf+y !p+ac b!ast mi+$ in chi+&!n#ith ga+actosmia.43DLi$ +actos5f! co#@smi+$, soymi+$ contains no +actos, #hichma$s it a goo& a+t!nati% fo! +actos5into+!antpop+.
http://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Cow's_milkhttp://en.wikipedia.org/wiki/Tofuhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Soy_milk_makerhttp://en.wikipedia.org/wiki/Soy_milk_makerhttp://en.wikipedia.org/wiki/Complete_proteinhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Soy_milk#cite_note-10http://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Soy_pulphttp://en.wikipedia.org/wiki/Calcium_carbonatehttp://en.wikipedia.org/wiki/Soy_milk#cite_note-11http://en.wikipedia.org/wiki/Saturated_fathttp://en.wikipedia.org/wiki/Cholesterolhttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Disaccharidehttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Galactosehttp://en.wikipedia.org/wiki/Galactosemiahttp://en.wikipedia.org/wiki/Soy_milk#cite_note-12http://en.wikipedia.org/wiki/Lactose_intolerancehttp://en.wikipedia.org/wiki/Lactose_intolerancehttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Cow's_milkhttp://en.wikipedia.org/wiki/Tofuhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Soy_milk_makerhttp://en.wikipedia.org/wiki/Soy_milk_makerhttp://en.wikipedia.org/wiki/Complete_proteinhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Soy_milk#cite_note-10http://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Soy_pulphttp://en.wikipedia.org/wiki/Calcium_carbonatehttp://en.wikipedia.org/wiki/Soy_milk#cite_note-11http://en.wikipedia.org/wiki/Saturated_fathttp://en.wikipedia.org/wiki/Cholesterolhttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Disaccharidehttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Galactosehttp://en.wikipedia.org/wiki/Galactosemiahttp://en.wikipedia.org/wiki/Soy_milk#cite_note-12http://en.wikipedia.org/wiki/Lactose_intolerancehttp://en.wikipedia.org/wiki/Lactose_intolerance


8/15

9o! pop+ #ho su! f!om gout, Pu!inain soycan ma$ th con&ition #o!s. Th (Nationa+ Instituts of Ha+th>NIH?

!commn&s gout su!!s +imit consumptionof soy p!o&ucts >a+though a+so suggsts thatsoy may ha% ha+th bnBts by !&ucing th!is$ fo! ha!t &isas?

N!%&r!" )i" i# !n !/&' 0i%' &i #'cr'%'5 %' )!))!r5 $"!n ')!"' )!))!".

T' )!in cn#%i%&'n%# n!%&r!" )i" !r'r%'in#7 c!r5r!%'#7 )in'r!"#7 8i%!)in#7

!%# !n 0!%'r !n i# ! c)"'%' !"!nc'i'%. 9r'# )i" i# #0''%i# in %!#%'. H0'8'r70'n i% i# '% r ! "n$ %i)' !% !%')'r!%&r' 3, ,;C i% 'c)'# #&r'c!' !c%'ri! r'#'n% in !ir. T'#'!c%'ri! cn8'r% "!c%#' )i" in% "!c%ic

!ci 0ic i# #&r in %!#%'. In !ciic cni%in#c!#'in )i" #%!r%# #'!r!%in$ &% !# !r'cii%!%'.


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oy mi+$ can b ma& f!om #ho+ soybans o! fu++5

fat soy Fou!. Th &!y bans a! soa$& in #at!o%!night o! fo! a minimum of 2 hou!s o! mo!&pn&ing on th tmp!atu! of th #at!. Th!hy&!at& bans thn un&!go #t g!in&ing #ithnough a&&& #at! to gi% th &si!& so+i&scontnt to th Bna+ p!o&uct. Th !atio of #at! tobans on a #ight basis shou+& b about 40/4. Th!su+ting s+u!!y o! pu!G is b!ought to a boi+ ino!&! to imp!o% its nut!itiona+ %a+u by hatinacti%ating soyban t!ypsin inhibito!, imp!o% itsFa%o! an& to st!i+i th p!o&uct. Hating at o!na! th boi+ing point is continu& fo! a p!io& oftim, 4630 minuts, fo++o#& by th !mo%a+ of aninso+ub+ !si&u >soy pu+p Bb!? by B+t!ation.
http://en.wikipedia.org/wiki/Trypsin_inhibitorhttp://en.wikipedia.org/wiki/Trypsin_inhibitor


10/15

(sing soybansto ma$ mi+$ insta& of !aisingco#s may b co+ogica++ya&%antagous, bcausth amount of soy that cou+& b g!o#n using thsam amount of +an& #ou+& f& mo! pop+ thanif us& to !ais co#s.4JDCo#s !ui! much mo!n!gy in o!&! to p!o&uc mi+$, sinc th fa!m!

must f& th anima+, #hich can consum up to 3$i+og!ams >62 poun&s? of foo& in &!y matt! >;)?basis an& J0 to 4K0 +it!s >36 to 60 ga++ons? of#at! a &ay, p!o&ucing an a%!ag of 0 $i+og!amsof mi+$ a &ay. :caus th soyban p+ant isa +gum, it a+so !p+nishs th nit!ogn contntof th soi+ in #hich it is g!o#n.Th Am!ican soi+ scintist ;!. An&!# )cC+ung#as th B!st to &%is a mtho& to g!o# soybansin th C!!a&o!gion of :!ai+ >t!opica+ sa%anna?.H #as a#a!&& #ith th 3001


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REQUIREMENS :-:a$!s

Pst+

)o!ta!

)asu!ing cy+in&!

+ass5!o&

T!ipo&5stan& Th!momt!

)us+in c+oth

:u!n!

oyabans

:ua+o mi+$

9!sh cu!&


12/15

4. oa$ about 460 g of soyabans in suMcintamount of #at! so that thy a! comp+t+y&ipp& in it. 'p thm &ipp& fo! 3 hou!s.

3. Ta$ out s#o++n soybans an& g!in& thm toa %!y past5mo!ta!.2. A&& about 360 m+ p! #at! this past an&

B+t! it th!ough a mus+in c+oth. C+a! #hitB+t!at is soyaban mi+$. Compa! its tast#ith bua+o mi+$.

. Ta$ 60 m+ of bua+o mi+$ in th! ba$!san& that th ba$!s to 20, 0 an& 60!spcti%+y. A&& spoonfu+ cu!& to thba$!s. La% th ba$!s un&istu!b& fo! Khou!s an& cu!& is !a&y.

6. imi+a!+y, ta$ 60 m+ of soyaban mi+$ in th!oth! b!a$!s an& hat th b!a$!s to 20,0 an& 60 !spcti%+y. A&& spoonfu+ cu!&to ach of ths ba$!s. La% th ba$!s

un&istu!b& fo! K hou!s an& cu!& is fo!m&.

T>PE O9

MILK

?'!'r

n.

%')'r!%&r' @&!"i%5

c&r

T'#%

c&


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14/15

9o! bua+o mi+$, th bst tmp!atu! fo! thfo!mation of goo& ua+ity an& tasty cu!& is. C an& fo! soyaban mi+$, is . C.

CHE)ITR- PRACTICAL/ comp!hnsi% II

CHE)ITR- PRACTICAL/ A p!actica+ tQtboo$


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Of chmist!y by C.P.*AIN fo! II

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