“CHEMISTRY
INVESTIGATOR
 Y PROJECT”
 

Aim: To Study the rate of

fermentation of fruits and
vegetables juices.

ACKNOWLEDGEMENT

I would like to express my sincere gratitude to my chemistry

mentor Mr.__________ , for his vital support, guidance and
encouragement without which this project would not have
come forth.

BONAFIDE CERTIFICATE
Certified to be the bonafide work done by

Master Pushkar Singh Sani of class XII-A in the Chemistry

 project during the session 2012-2013

Date _____________.

Kendriya Vidyalaya,

A.G.C.R. Colony, Delhi

Submitted for ALL INDIA SENIOR SECONDARY

EXAMINATION held in 2013 at Kendriya Vidyalaya,
A.G.C.R. Colony, Delhi.

Examiner

DATE- ______________.
 

INDEX

S.No. Contents Page no.

1.   Objective 5
2.   Introductio 7
n
3.   Theory 10
4.   Experiment 12
5.   Observatio 15
n
6.   Conclusion 17
7.   Bibliograph 17
y
 

OBJECTIVE:

The Objective of this project is to study the rates of fermentation of

the following fruit and vegetable juices:

1) Apple juice

2) Orange juice

3) Carrot juice

4) Pomegranate juice

5) Pineapple juice

INTRODUCTION:

Fermentation is the process of slow decomposition of complex

organic compound into simpler ones under the influence of enzymes.
Enzymes are complex organic compounds, generally proteins.
Examples of fermentation are:  souring of milk or curd, bread
making, wine making and brewing.

The word Fermentation has been derived from Latin word “ferver”
which means ‘boiling’. As during fermentation there is lot of frothing
of the liquid due to the evolution of carbon dioxide, it gives the
appearance as if it is boiling.

Sugars like glucose  and sucrose when fermented in the presence of

yeast cells are converted to ethyl alcohol. During fermentation of
 

starch, starch is first hydrolyzed to maltose by the action of enzyme

diastase  (the enzyme diastase  is obtained from germinated barley
seeds.)

Fermentation is carried out at a temperature of 35-40 °C. This is low

for most kinds of fermentation, but is beneficial for cider as it leads to
slower fermentation with less loss of delicate aromas. Apple based
 juices with cranberry also make fine ciders; and many other fruit
 purées or flavorings can be used, such as grape, cherry, and raspberry.
The cider is ready to drink after a three month fermentation period,
though more often it is matured in the vats for up to two or three
years.

THEORY:

Fruits and vegetables juice, all contains carbohydrates, i.e.  glucose,

fructose, sucrose etc. These are fermented by the enzyme “Zymase”
to ethyl alcohol.

 Carbon dioxide gas is also evolved in the process.

Rate of fermentation of these juices can be compared by estimating

the amount of carbon dioxide evolved in a definite time under similar
conditions from equal amount of the substances.

Another method  is to find out the time taken for complete

conversion of equal amount of the juices into ethanol by the process
of fermentation under similar conditions. Complete conversion can be
detected by treating few drops of the solution with Fehling’s
 

solution. Till sugar is present in the solution, it will give positive test,

i.e. red ppts., with Fehling’s solution. When all the sugar has been

converted into ethanol by fermentation, then this will not give red
 ppts., with Fehling’s solution.

Figure:

EXPERIMENT:

Requirements:

Apparatus:

Test tubes, test-tube stand, test-tube holder, tripod stand, wire gauze,
 beaker, pipette (2mL), conical flasks (100mL), dropper, Stopwatch.

Chemicals:

Distilled water, yeast, Pasteur’s salt, Fehling’s solution A and B,

Apple juice, Orange juice, Carrot juice, Pineapple juice, Pomegranate
 juice.

PROCEDURE:

  Take 5-6 clean test tubes. Pipette out 2mL of Fehling’s solution
in each. Keep these tubes in boiling water in a beaker or water
 bath.

  Take 5.0 ml of juice in a clean conical flask and dilute it with 50

ml of distilled water.

  Add 2.0 gram of Baker’s yeast and 5.0 ml of solution of

Pasteur’s salts to the above conical flask.
 

  Shake well the contents of the flask and maintain the

temperature of the reaction mixture between 35°-40°C.

  Take out five drops of the solution with the help of a dropper
after five minutes and add to one of the test tube containing
Fehling’s solution. Note color change, if any.

  Continue this testing with 5 drops of the reaction mixture after

every 5 minutes until the test shows that no more is sugar is left
in the reaction mixture, i.e. fermentation is complete.

   Note the time taken for completion of fermentation.

OBSERVATIONS:

 NOTE: All the volumes of juices taken and volume of chemicals

added is equal for all the juices.

Volume of fruit juice taken = _______mL

Volume of distilled water added = _______ mL

Weight of Baker’s yeast added = _______ g

Volume of solution of Pasteur’s salts = _______ mL

Normal color of all the diluted juices mixtures before starting the
experimental procedure.
 

JUICE COLOR 

Apple juice

Orange juice

Carrot juice

Pomegranate juice

Observation Table:

Is any color shown on reacting with Fehling’s solution by

Time (in
minutes) Apple Orange Pineapple Carrot Pomegranate
 juice  juice  juice  juice  juice
 

Conclusion:

 ________________________________________________________ 
 ________________________________________________________ 
 ________________________________________________________ 
 ________________________________________________________ 
 ________________________________________________________

Precautions:

• Use equal volumes of the juices.

• Ferment the juices under identical conditions.

• Fermentation should be done at 35-40 °C temperature only.

• Warm the test tube for 2-3 minutes on water bath before
inferring with Fehling’s solution.

Bibliography:

• APC Laboratory Manual Chemistry Class XII

• Google images

• Google search

• Subject teacher

• Classmates

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