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12 views7 pages

Pe File

Uploaded by

arindamdubey2006
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© © All Rights Reserved
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Academic year: 2024-2025

CHEMISTERY
INVESTIGATORY
PROJECT

PREPERATION OF SOYA BEAN MILK AND ITS


COMPARISON WITH NATURAL MILK WITH RESPECT
TO CURD FORMATION AND EFFECTS OF
TEMPERATURE AND TASTE

Guided By: Submitted By:


Ms. Seemin Anwar Kartikey Raj Gupta
XII-F
CERTIFICATE
This is to certify that

Kartikey Raj Gupta

Has successfully completed his chemistry project titled

PREPERATION OF SOYA BEAN MILK AND ITS


COMPARISON WITH NATURAL MILK WITH RESPECT
TO CURD FORMATION AND EFFECTS OF
TEMPERATURE AND TASTE

Under the supervision and guidance of Ms. Seemin


Anwar in partial fulfilment of the chemistry practical
assessment conducted during the academic year 2024-
25

Teacher’s Signature External Examiner’s Signature


ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere thanks


to my chemistry teacher Ms. Seemin Anwar for her
encouragement provided for this project.

Secondly, I offer my sincere thanks to my parents and


my friends who helped me to carry out this project work
successfully and for their support, which I receive from
time to time.

Kartikey Raj Gupta


INDEX

1. Introduction

2. Manufacturing Process of Soya

Milk

3. Natural Milk V/S Soya Milk

4. Aim and Requirements

5. Theory

6. Procedure

7. Observation

8. Result

9. Advantages & Disadvantages of

soymilk

10. Conclusion & precaultions


11. Bibliography

BIBLIOGRAPHY

BOOKS:

Comprehensive Practical Chemistry class 12

Chemistry Books class 12

Internet sources:

www.wikipedia.org

www.Youtube.com

www.google.com

https://www.icbse.com

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