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    Chemistry

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    Monalisa Pattnaik
    This document is an investigatory project submitted by Monalisa Pattnaik, a class 12 student, comparing soybean milk to natural milk. The project aims to prepare soybean milk and examine its properties, such as curd formation and how it is affected by temperature, compared to natural milk. The document includes a certificate signed by the teacher to verify the completion of the project, and an acknowledgement thanking the teacher and others for their support and guidance.

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    Download as PPTX, PDF, TXT or read online from Scribd

    Chemistry

    Uploaded by

    Monalisa Pattnaik
    23 views5 pages
    This document is an investigatory project submitted by Monalisa Pattnaik, a class 12 student, comparing soybean milk to natural milk. The project aims to prepare soybean milk and examine its properties, such as curd formation and how it is affected by temperature, compared to natural milk. The document includes a certificate signed by the teacher to verify the completion of the project, and an acknowledgement thanking the teacher and others for their support and guidance.

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    Chemistry Ppt

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    This document is an investigatory project submitted by Monalisa Pattnaik, a class 12 student, comparing soybean milk to natural milk. The project aims to prepare soybean milk and examine its properties, such as curd formation and how it is affected by temperature, compared to natural milk. The document includes a certificate signed by the teacher to verify the completion of the project, and an acknowledgement thanking the teacher and others for their support and guidance.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    23 views5 pages

    Chemistry

    Uploaded by

    Monalisa Pattnaik
    This document is an investigatory project submitted by Monalisa Pattnaik, a class 12 student, comparing soybean milk to natural milk. The project aims to prepare soybean milk and examine its properties, such as curd formation and how it is affected by temperature, compared to natural milk. The document includes a certificate signed by the teacher to verify the completion of the project, and an acknowledgement thanking the teacher and others for their support and guidance.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 5

    INVESTIGATORY PROJECT

    (2023-24)

    AIM: Preparation of soyabean milk and its comparision


    with the natural milk with respect to curd
    formation,effect of temperature,etc.
    SUBMITTED BY: MONALISA PATTNAIK
    CLASS: XII-B
    SCHOOL NO. :1620
    AISSCE ROLL NO. :
    SUBJECT TEACHER: Mrs. JAGNYASENI PRIYADARSHINI
    CERTIFICATE
    • This is to certify that MONALISA PATTNAIK a student of class XII-B of
    DAV PUBLIC SCHOOL,KNG has successfully completed her research on
    the topic ‘PREPARATION OF SOYABEAN MILK AND ITS COMPARISON
    WITH THE NATURAL MILK WITH RESPECT TO CURD FORMATION,EFFECT
    OF TEMPERATURE,ETC.’ under the guidance of Mrs.JAGNYASENI
    PRIYADARSHINI during the year 2023-24 in partial fulfillment of
    chemistry practical conducted by Central board of secondary
    education(CBSE).

    • Teacher’s signature Examiner’s signature


    ACKNOWLEDGEMENT
    • It would be my utmost pleasure to express my sincere thanks to my
    chemistry teacher Mrs. JAGNYASENI PRIYADARSHINI in providing me a
    helping hand and her valuable guidance and supervision throughout
    this project.I would also like to thank my parents and friends for
    supporting me in completing this project within the limited time
    frame.

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