OBJECTIVES OF THE

PROJECT
To compare the rates of fermentation of some
fruit/vegetable juices and determine the
substance which has the highest rate of
fermentation amongst the various samples
taken.

WHY I CHOOSE THIS PROJECT?

I became interested in this idea when i
saw some experiments on fermentation
and wanted to find out some scientific
facts about fermentation

INTRODUCTION
Fermentation is the breaking down of
sugar molecules into simpler
compounds to provide substances
that can be utilized in making
chemical energy.
This is mainly acheived by the actions
of enzymes.
An enzyme attracts substrates to its
active site, catalyzes the chemical
reaction by which products are formed,
and then allows the products to
dissociate (separate from the enzyme
surface).

CHEMISTRY INVESTIGATORY
PROJECT
TO STUDY THE RATE OF FERMENTATION IN
VARIOUS FOOD STUFF

MATERIAL REQUIRED
FOR THE PROJECT

APPARATUS

1. Conical Flasks
2. Test Tubes
3. Beaker
4. Bunsen Burner
5. Tripod Stand
6. Watch Glass

1. Pasteur’s salts
2. Yeast
3. Fehling’s reagent
 PROCEDURE
AIM To compare the rates of fermentation of some fruit/vegetable juices
and determine the substance which has the highest rate of fermentation
amongst the various samples taken.

Step 1

5.0 ml of apple juice

was taken in a clean
250 ml conical flask
and diluted with 50
ml of distilled water. Step 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.

Step 3

The contents of the flask

were shaken well and the
temperature of the
reaction mixture was
maintained between 35-
400C.
Step 4

Elements and colors

create a seamless
infographic and can
guide the reader's eyes.
It can also emphasize
Step 5 key points.
Step 4 was repeated
after every 10
minutes until the
reaction mixture
stopped giving any
red colour or
precipitate.

CHEMISTRY INVESTIGATORY PROJECT

 PROCEDURE

Step 6

5.0 ml of apple juice

was taken in a clean
250 ml conical flask
and diluted with 50
ml of distilled water. Step 7

This time taken, i.e. time taken

for the completion of
fermentation was noted

CHEMISTRY INVESTIGATORY PROJECT

 OBSERVATIONS OF
Experiment
Volume of fruit juice taken = 5.0 ml
Volume of distilled water added = 50.0 ml
Weight of baker’s yeast added = 2.0 g
Volume of solution of Pasteur’s salts = 5.0 ml

Time(in Sweet Orange Tomato

Apple Juice Carrot Juice
Mins) limeJuice Juice Juice

Tomato Juice

Orange Juice

Carrot Juice

Sweet Lime

Apple Juice

0 25 50 75

Time Taken for fermentation to complete