CBSE BOARD

PROJECT

Comparative study of the rate of

fermentation
of following materials: wheat flour, gram
flour, potato juice and carrot
juice

BY
P.KEERTHI
12TH A
ROLL NO:
JAWAHAR NAVODAYA VIDYALAYA
VIZIANAGARAM

CERTIFICATE
Certified that this project file is the bonafide
work of Master/Miss ………………………………………………
Class …………………… Roll no. ………………………………
recorded in the school laboratory during the
academic year 2022 to 2023.

……………………………… ………………………………

External Teacher-in-
Examiner Charge
 Acknowledgement
I'd like to extend out my earnest gratitude to my school and its’
faculty. In any case, it would not have been conceivable
without the thoughtful help and help of numerous people and
my school.

I am exceptionally obliged to Mrs. Roopa Shankar for her

constant advice, consistent oversight and for giving
fundamental data with respect to the project I'm additionally
appreciative for her support in the topic of "Rate of
Fermentation". This examination venture helped me in
increasing numerous new bits of knowledge on themes
identified with the science behind fermentation.

I’d like to extend my thanks towards my Principal; Ms.

Rashmi Nandkeolyar for her consolation and co-operation
which helped me in fruition of this undertaking. I might want
to offer my thanks and gratitude to my classmates and
colleagues who helped me in finishing this venture in a
restricted time span.
 INDEX

I. AIM
II. HYPOTHESIS
III. THEORY
IV. PROCEDURES
V. OBSERVATION
VI. APPLICATIONS
VII. BIBLIOGRAPHY
 AIM

Comparative study of the rate of

fermentation of following
materials: wheat flour, gram flour,
potato juice and carrot juice
 HYPOTHESIS

Fermentation is a fascinating phenomenon,

which has played a significant role in human
history in terms of preservation of
consumables.
What is the rate of fermentation?
How does it change? What Factors play a role
during the process of fermentation?
This project will examine various substances
and how their rates of fermentation differ.
 THEORY
Fermentation refers to the transformation of starches to
alcohols and carbon dioxide or natural acids utilizing yeasts,
microbes, or a blend thereof, under anaerobic conditions. A
more limited meaning of fermentation is the synthetic
transformation of sugars into ethanol.

Fig1.1: AlcholicFermentation; molecular representation

Fermentation ordinarily suggests that the activity of

microorganisms in various organic substances; and the
procedure is utilized to create mixed refreshments, for
example, wine , lager, and juice. Aging is likewise utilized in
safeguarding procedures to make lactic corrosive in harsh
nourishments, for example, sauerkraut , dry wieners, kimchi
and yogurt, or vinegar (acidic corrosive) for use in pickling
food sources.
 Historic Significance:
Since organic products age normally, fermentation goes before
mankind's history. Since old occasions, nonetheless, people have
been controlling the fermentation procedure. The estimate proof
of winemaking dates from 8,000 Years back in Georgia, in the
Caucasus region. 7,000 years prior containers containing the
remaining parts of wine have been uncovered in the Zagros
Mountains in Iran, which are presently at the University of
Pennsylvania. There is solid proof that individuals were aging
drinks in Babylon around 5000 BC, antiquated Egypt around
3150 BC, pre-Hispanic Mexico around 2000 BC,and Sudan
around 1500 BC. There is likewise proof of raised bread in old
Egypt (1500 BC) and of milk aging in Babylon around 3000
BC. French scientific expert Louis Pasteur was the primary
known zymologist, when in 1854 he associated yeast to
fermentation.

Fig 1.2: Heiroglyphs Exhibiting the fermentation process

 THE EXPERIMENT
AIM:
Comparative study of the rate of fermentation of following
materials: wheat flour, gram flour, potato juice and carrot juice
MATERIALS REQUIRED:
Conical flask
Test tube
Funnel

Filter paper
Water bath
1 % Iodine solution
Yeast
Wheat flour
Gram flour

Rice flour
Potato

Carrot Juice

PRECAUTIONS:
1.All apparatus should be clean and washed properly.
2.The flask should not be rinsed with any of the solution.

PROCEDURE:
1.Take 5 gms of wheat flour in 100 ml conical flask and add 30
ml of distilled water.
2.Boil the contents of the flask for about 5 minutes
3.Filter the above contents after cooloing, the filtrate obtained
is wheat flour extract.
4.To the wheat flour extract. taken in a conical flask. Add 5 ml
 of 1% aq. NaCl solution.
5.Keep this flask in a water bath maintained at a
temperature of 50-60 degree celsius.
6.Add 2 ml of malt extract.
7.After 2 minutes take 2 drops of the reaction mixture and
add to diluted iodine solution.
8.Repeat step 6 after every 2 minutes.When no bluish
colour is
produced the fermentation is complete.
9.Record the total time taken for completion of
fermentation.
10.Repeat the experiment with gram flour extract,wheat
flour extract, gram flour extract, potato juice and carrot
juice
S.No Time Required for
OBSERVATIONS: Fermentation
I Wheat flour 10 hours
II Gram flour 12.5 hours
III Rice flour 15 hours
IV Potato Juice 13 hours
V Carrot Juice 12 hours

COCLUSION:
The rate of fermentation in the different substances used is
different, most probably due to the difference in their
composition and it. Rice flour takes the most time at 15 hours
and Wheat flour takes the least time at 10 hours.
Real Life Application of Fermentation
Daily Uses:
Fermentation is generally utilized for the creation
of mixed refreshments, for example, wine from
natural product juices and lager from grains.
Potatoes, wealthy in starch, can likewise be
matured and refined to make gin and vodka.
Fermentation is additionally broadly utilized in
bread making. At the point when sugar, yeast,
flour and water are joined to shape mixture, yeast
separates the sugar and radiates carbon dioxide,
which makes the bread rise. Claim to fame bread,
for example, sourdough utilizes both yeast and
lactobacilli. This mix gives the batter its stretchy
surface and unmistakable acrid taste.
Lactic corrosive Fermentation is utilized to flavor
or safeguard dairy items and vegetables, for
instance yogurt, sauerkraut, pickles and kimchi.
Acidic Fermentation can likewise be utilized to
divert starches and sugars from grains and organic
product into sharp tasting vinegar and toppings
including apple juice vinegar and fermented tea.
Industrial Applications:
Fermentation is utilized in industry to create ethanol for the
creation of bio fuel. It is an appealing sustainable asset since it
starts from feed stocks including grains and harvests, for
example, corn, sugar stick, sugar beets and cassava. It can
likewise originate from trees, grasses, agrarian and ranger
service deposits.
One of the principle feed stock for ethanol fuel is corn given its
wealth and low cost. Roughly 0.42 liter of ethanol can be
delivered from one kilogram of corn. Ethanol fuel originates
from sugar stick. Most vehicles in Brazil run on unadulterated
ethanol or a mix of fuel and ethanol.
Fermentation is likewise fit for creating hydrogen gas, for
instance in Colostrum pasteurization, where glucose is changed
over to butyrate, acetic acid derivation, carbon dioxide and
hydrogen gas.
In CH3)2CO butanol-ethanol aging, sugars, for example, starch
and glucose are separated by microorganisms to deliver
CH3)2CO, n-butanol and ethanol.
CONCLUSION

Fermentation, even though as old as society, is still being used in

ventures that are futuristic in their realization. The study of the
rate of fermentation proved that different substances with
different origin, ferment differently, in relation to time. Its study
is crucial for economic bio fuel; and thus serves an important
role in our future, present and past.
 BIBLIOGRAPHY
 www.google.com
 www.wikipedia.com
 www.ncert.nic.in
 www.nature.com
 www.masterclass.com