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SUBMITTED BY:

SAHIL KUMAR
ROLL NO. 22

Sunbeam
Varuna

STUDY OF RATE OF
FERMENTATION
Board Roll Number:
SUBMITTED TO:
MR DEVENDRA TIWARI
CHEMISTRY TEACHER

Confidential

INDEX
PAGE NO.

Contents

ACKNOWLEDGE
MENT
CERTIFICATE
PREFACE
INTRODUCTION
EXPERIMENT 1
EXPERIMENT 2
BIBLIOGRAPHY

STUDY OF RATE OF FERMENTATION

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COMPARATIVE STUDY OF THE


RATE OF FERMENATATION OF THE
FOLLOWING MATERIALS :
Wheat Flour
Gram Flour
Potato Juice
Carrot Juice

STUDY OF RATE OF FERMENTATION

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Acknowledgement

I would like to express my special thanks of gratitude


to my teacher Mr.Devendra Tiwari as well as our
principal Dr.Anupama Mishra who gave me the
golden opportunity to do this wonderful project on the
topic Comparative Study Of The Rate Of

Fermentation, which also helped me in doing a lot


of Research and I came to know about so many new
things. I am really thankful to them.
Secondly I would also like to thank our chemistry
laboratory in charge Mr.Nitin for the much needed
help in setting up the apparatus and rectifying errors
and also my parents and friends who helped me a lot
in finalizing this project within the limited time frame.

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Preface

The science of fermentation is known


as zymology. Fermentation usually implies that
the action of microorganisms is desirable, and
the process is used to produce alcoholic
beverages such as wine, beer, and cider.
Fermentation is also employed in preservation
techniques to create lactic acid in sour foods
such as sauerkraut, dry sausages, kimchi
and yogurt, or vinegar (acetic acid) for use
in pickling foods. History Since fruits ferment
naturally, fermentation precedes human history.
Since ancient times, however, humans have
been controlling the fermentation process. The
earliest evidence of winemaking dates from
eight thousand Years ago in Georgia, in the
Caucasus area. Seven thousand years ago jars
containing the remains of wine have been
excavated in the Zagros Mountains in Iran,
which are now on display at the University of
Pennsylvania. There is strong evidence that
people were fermenting beverages in Babylon
circa 5000 BC, ancient Egypt circa 3150 BC, preHispanic Mexico circa 2000 BC, and Sudan circa
1500 BC. There is also evidence of leavened
bread in ancient Egypt circa1500 BC and of milk
fermentation in Babylon circa 3000 BC.

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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.

Conical flasks (250 ml)


Test Tubes
Water Bath
Carrot juice
Apple Juice
Fehlings solution
Pasteurs Salt Solution

Pasteurs Salt Solution


Pasteur salt solution is prepared by
dissolving ammonium tartrate 10.0g;
potassium phosphate 2.0 g; calcium
phosphate 0.2g, and magnesium sulphate
0.2 g dissolved in 860ml of water
STUDY OF RATE OF FERMENTATION

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PROCEDURE

Take 5.0 ml of carrot juice in a clean


250 ml conical flask and dilute it with 50
ml of distilled water.

Add 2.0 gram of Bakers yeast and


5.0 ml of solution of Pasteurs salts to
the above conical flask.

Shake well the contents of the flask


and maintain the temperature of the
reaction mixture between 35-40C.

After 10minutes take 5 drops of the


reaction mixture from the flask and add
to a test tube containing 2 ml of Fehling
reagent.

Place the test tube in the boiling


water bath for about 2 minutes and note
the colour of the solution or precipitate.

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Repeat the step 4 after every 10


minutes when the reaction mixture stops
giving any red colour or precipitate.
Note the time taken for completion of
fermentation.
Repeat the above process with Apple
Juice

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

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CONCLUSION
The rate of fermentation of apple juice is
than carrot juice.

Thank You

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