SUBMITTED BY:

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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COMPARATIVE STUDY OF THE

RATE OF FERMENATATION OF THE
FOLLOWING MATERIALS :
 Wheat Flour

 Gram Flour

 Potato Juice

 Carrot Juice

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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, pre-
Hispanic 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. Wheat flour
II. Gram flour
III. Rice flour
IV. Potato
V. Aqueous NaCl solution.
VI. Conical Flask
VII. Test tube
VIII. Funnel
IX. Filter paper
X. Water bath
XI. 1 % Iodine solution
XII. 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. Conical flasks (250 ml)

II. Test Tubes
III. Water Bath
IV. Carrot juice
V. Apple Juice
VI. Fehling’s solution
VII. Pasteur’s Salt Solution

Pasteur’s 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

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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 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.
 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 = 5.0
ml
o Volume of distilled water added =
50.0 ml
o Weight of Baker’s yeast added = 2.0
g
o Volume of solution of Pasteur’s salts = 5.0
ml

Time in Color of reaction

Minutes 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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