Science Fair Scrap Book

7/31/2019 Science Fair Scrap Book

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CONTENTS

INTRODUCTION

OBJECTIVE

APPRECIATION

ABOUT YOGURT

HYPOTHESIS

PROCEDURE

MATERIALS

OBSERVATIONS

DATA RESULT

ANALYSIS

CONCLUSION

LIFE

REFERENCE



PHOTOGRAPHY)

ABOUT YOGURT….

Yogurt is a yummy treat, but how is it made? With the help of

microorganisms called bacteria, milk is turned into yogurt. Don't freak out though,

these are not the kind of bacteria that cause you to get sick. The bacteria in yogurt

are good bacteria that can actually help us. Dr. David B. Fankhauser, Professor of

Biology and Chemistry at U.C. Clermont College explains about yogurt making,

fermentation and good bacteria.

Yogurt is a fermented milk product which originated in Turkey in which a

mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus) and

Streptococcus thermophilus produce lactic acid during fermentation of lactose. The

lactic acid lowers the pH and makes it tart and causes the milk protein to thicken.

The partial digestion of the milk when these bacteria ferment milk makes yogurt

easily digestible. In addition, these bacteria will help settle GI upset including that

which follows oral antibiotic therapy by replenishing non-pathogenic flora of the

gastrointestinal tract.

"Yogurt is preserved by its acidity which inhibits the growth of putrefactive

or pathogenic bacteria. With lids intact, this yogurt will keep at least a month or two

in the refrigerator. After that time, especially if your refrigerator is on the 'warm'

side, a layer of non-pathogenic white mold may form on the top. Merely lift off the

mold with a fork, discards, and use the yogurt for cooking." (Fankhauser, 2000).



APPRECIATIONFirst off all, our first token of appreciation goes to all

the teachers, students, parents and other SJK(T) APPAR

citizens, as all of them has played their role very much well

even if it is small part in making this project to be a success

one. It takes a lot of effort from all the members on the

team as there was some up and down in the way of making

this project done. At the same time we also would like tothank the science fair department for letting us take part

and for giving us such opportunity which was very much

helpful for both teachers and students to explore more into

the science world. THANK YOU.



TEACHERS. PUPILS

1. PN.CHITTRA 1. SUVARNEMUGI

2. PN. CHISTINA 2.NAAGADARSENEE

3. PN.THILAGAWATHI 3. SUNDERESVAR

4. CIK VIMALA 4. YUVAN

5. PN.JAYANTHI 5. NIVASHINI



INTRODUCTION

First and foremost, study of science

means the study and theoretical

explanation of natural phenomena.

Studying or exploring into science world,

gives us ample of knowledge about the

earth we are living in. Can be said that

each and every phenomena in this world

has a specific scientific steps behind it.

There are thousands of phenomena has

been discovered scientifically and millions

of still not.

As for that, we are the citizen of SJK(T)

APPAR has come up with a science

project, investigating the “METHOD TO

MAKE A YOGURT” phenomena.



Throughout this investigation, we will

explain thoroughly about how to make a

yogurt , from beginning to the end ,basedon the experiment carried out by teachers

and students of SJK (T) APPAR. We hope

our performance is up to your

satisfaction. THANK YOU.

RESULT

Milk in Pot A result in yogurt.

The yogurt has a custard-like



texture and a cheesy odour. It

feels slightly firm and it

continues to thicken as it

cools.

INFERENCE

• MILK IN POT A - Milk in Pot A result in yogurt.

The yogurt has a custard-like texture and a cheesy

odour. This is because once we turn off the labogas, we

continued to stir it as it cools. This prevents the milk

from scorching at the bottom of the pot. We also leave

Pot A to cools down to about 43°C before pouring thestarter into milk in Pot A and stir it for a couple of

minutes for the yogurt to dissolve well into the milk.

Besides, the ideal temperature at which to add the

starter is approximately 43 degrees. This helps to



spread the bacteria throughout the milk and allow it to

start to grow.

•

MILK IN POT B - However milk in Pot B iswatery. It tastes bad. This is because the

starter was poured immediately into milk of

Pot B after heating it to about 100°C.

Pouring the starter immediately into the

milk of Pot B after heating it causing the

beneficial bacteria to be killed off. So wemust bring the temperature of the milk

down so that the heat does not kill off the

beneficial bacteria in the warmed starter

culture.

CONCLUSION

Factors such as

temperature do affect the



fermentation of milk into

yogurt.



LIFE

EXAMPLE



EXPERIMENTTitle of the experiment : The making of yogurt by investigating the

factors which are involved in yogurt

making.

Aim : To investigate the relationship between

the temperature of the milk and the

condition of the milk.

Objectives : Pupils should be able to make their own

yogurt.Hypothesis : Adding specific bacteria to milk will create

a chemical reaction that will result in the

formation of yogurt.

Apparatus : Pot, labogas, milk, thermometer,spoon

(metal),old yougurt,tripodstand,matchbox.

Variables : --Kept the same = the type of the milk.

--To changed = different temperature of

the milk.

--To observe = condition of the milk.



Procedures

1. Set up the apparatus based on Figure 1

2. Prepare two parts and label it as Pot A and Pot B

3. Prepare 100ml of milk into both pots

4. Heat the milk in both pots to about 85 degree Celsius, this is

for two reasons :

a) It kills any other bacteria that might be in the milk thatwould complete against the bacteria that convert milk toyogurt

b) It changes the milk protein in a way that allows it toculture and firm up

5. Keep stirring the milk and do not let it go past 85 degree

Celsius .If it scorches the yogurt will taste bad.

6. Once the milk reaches 85 degree Celsius turn of the labogas.

7. Continue to stir Pot A as it cools. You only need to stir it for another 2-3 minutes, to prevent any of the milk fromscorching at the bottom of the pot.

8. Pour the starter into Pot A, stir it for a couple of minutes for starter to dissolve well into the milk.

9. At the same time pour the starter immediately into Pot B

10.Place both pots on the table for 1½ hour. Pour theinoculated milk into some containers.



11.Put the containers into refrigerator for about 6-8 hours.

Observa t ion / Records

Pots TemperatureOf milk ( °C)

Condition of the milk

A 43 °C



B 100 °C

I n fe rence :

Conc lus ion:



AIMTo investigate the relationship

between the temperature of the

milk and the condition of the milk.



OBJECTIVESPupils should be able to make their own

yogurt.

HYPOTHESIS



Adding specific bacteria to

milk will create a chemical

reaction that will result in the

formation of yogurt.

APPARATUS



Pot, labogas,milk,

thermometer,

spoon (metal), old

yogurt, tripodstand

matchbox.

VARIABLES



--Kept the same = the type of the milk.

--To changed = differenttemperature of the milk.

--To observe = condition of

the milk.

PROCEDURE



1. Set up the apparatus based on Figure 1

2. Prepare two parts and label it as Pot A and Pot B

3. Prepare 100ml of milk into both pots

4. Heat the milk in both pots to about 85 degree Celsius, this isfor to reasons :

a) It kills any other bacteria that might be in the milk thatwould complete against the bacteria that convert milk toyogurt

b) It changes the milk protein in a way that allows it toculture and firm up

5. Keep stirring the milk and do not let it go past 85 degreeCelsius .If it scorches the yogurt will taste bad.

6. Once the milk reaches 85 degree Celsius turn of the labogas.

7. Continue to stir Pot A as it cools. You only need to stir it for another 2-3 minutes, to prevent any of the milk from

scorching at the bottom of your pot.8. Pour the starter into Pot A, stir it for a couple of minutes for

starter to dissolve well into the milk.

9. At the same time pour the starter immediately into Pot B

10. Place both pots on the table for ½ hour. Pour theinoculated milk into some containers.

11. Put the containers into refrigerator for about 6-8 hours.



OBJECTIVES The main reason why do we use choose the

topic “MAKING OF YOGURT” is because it is a

dairy food that are being used in our daily life.

Most of the time we spend more to purchase the

yogurt from shop. But we didn’t realize that we

can make yogurt easily without spending more.

There are many types of yogurt with different

flavours and brands in the market. I have a

question. Are they good to eat? Are they were

prepared in a healthy way? Even though they

look good and attractive but they contained to

many presevations and colouring that may harm

our health. So by making the yogurt at home, we

can make sure that its healthy, well prepared

without spending more. Further more yogurt is an



Indian cultural food. So by making yogurt at

home we can ensure our culture too.THANK YOU.

Science Fair Scrap Book

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