PROCEDURE

1. 5.0 ml of apple juice was taken in a clean 250 ml conical flask and
diluted with 50 ml of distilled water.

2. 2.0 gram of Baker’s yeast and 5.0 ml of solution of Pasteur’s salts

were added to the above conical flask.
3. The contents of the flask were shaken well and the temperature of
the reaction mixture was maintained between 35-400C.
 INDEX

Introduction
Objective
Principle/Theory
Experiment
Aim
Requirement
Procedure
Observations
Result
Precautions
Future scope
Bibliography
 ACKNOWLEDGEMENT

I fell proud to present my investigatory project in chemistry on the

topic “Comparative study of rate of fermentation of different
juices “. This project wouldn’t have been feasible without the proper
and rigorous guidance of my Chemistry teacher Mr.
ShanmukhThakare who guided me throughout this project in every
possible way. An investigatory project involves various difficult lab
experiments which have to be carried out by the student to obtain the
observations and conclude the report on a meaningful note. So for such
cooperative environment I would like to thanks my all school staff .

I can’t forget to offer sincere thanks to my classmates who helped me to

carry out this project work successfully and for their valuable advice
and support.

Sejal Andraskar

XII {Sci}
 NARAYANA VIDYALAYAM
CHANDRAPUR

2018-2019
Investigatory project on Comparative Study Of
Rate of Fermentation of Fruit Juices

Name : Sejal R. Andraskar

TH
Class : XII
Subject : Chemistry
Roll no. : 32
Guided by : ShanmukhThakare