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SAHIL KUMAR
ROLL NO. 22
Sunbeam
Varuna
STUDY OF RATE OF
FERMENTATION
Board Roll Number:
SUBMITTED TO:
MR DEVENDRA TIWARI
CHEMISTRY TEACHER
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INDEX
PAGE NO.
Contents
ACKNOWLEDGE
MENT
CERTIFICATE
PREFACE
INTRODUCTION
EXPERIMENT 1
EXPERIMENT 2
BIBLIOGRAPHY
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Acknowledgement
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Preface
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EXPERIMENT 1
MATERIALS REQUIRED
I.
II.
III.
IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.
XII.
Wheat flour
Gram flour
Rice flour
Potato
Aqueous NaCl solution.
Conical Flask
Test tube
Funnel
Filter paper
Water bath
1 % Iodine solution
Yeast
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PROCEDURE
TAKE 5 GMS OF WHEAT FLOUR IN 100 ML
CONICAL FLASK AND ADD 30 ML OF DISTILLED
WATER.
BOIL THE CONTENTS OF THE FLASK FOR
ABOUT 5 MINUTES
FILTER THE ABOVE CONTENTS AFTER
COOLOING, THE FILTRATE OBTAINED IS WHEAT
FLOUR EXTRACT.
TO THE WHEAT FLOUR EXTRACT. TAKEN IN A
CONICAL FLASK. ADD 5 ML OF 1% AQ. NACL
SOLUTION.
KEEP THIS FLASK IN A WATER BATH
MAINTAINED AT A TEMPERATURE OF 50-60
DEGREE CELSIUS.ADD 2 ML OF MALT EXTRACT.
AFTER 2 MINUTES TAKE 2 DROPS OF THE
REACTION MIXTURE AND ADD TO DILUTED
IODINE SOLUTION.
REPEAT STEP 6 AFTER EVERY 2
MINUTES.WHEN NO BLUISH COLOUR IS
PRODUCED THE FERMENTATION IS COMPLETE.
RECORD THE TOTAL TIME TAKEN FOR
COMPLETION OF FERMENTATION.
REPEAT THE EXPERIMENT WITH GRAM FLOUR
EXTRACT, RICE FLOUR EXTRACT, POTATO
EXTRACT AND RECORD THE OBSERVATIONS.
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OBSERVATIONS
Time required for the fermentation:
o Wheat flour
10 hours
o Gram flour
12.5 hours
o Rice flour
15 hours
o Potato
13 hours
CONCLUSION
Rice flour takes maximum time for
fermentation and wheat flour takes the
minimum time for fermentation.
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EXPERIMENT- 2
MATERIALS REQUIRED
I.
II.
III.
IV.
V.
VI.
VII.
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PROCEDURE
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OBSERVATION
o Volume of fruit juice taken
ml
o Volume of distilled water added
50.0 ml
o Weight of Bakers yeast added
g
o Volume of solution of Pasteurs salts
ml
Time in
Minutes
= 5.0
=
= 2.0
= 5.0
Color of reaction
mixture
Apple Juice
Carrot Juice
10
20
30
40
50
60
10
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CONCLUSION
The rate of fermentation of apple juice is
than carrot juice.
Thank You
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