CBSE BOARD PROJECT

Comparative study of the rate of

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

By Ridge Marc Sequeira ~ 12-A

 DELHI PRIVATE SCHOOL, DUBAI

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 2020 to 2021.

……………………………… ………………………………

External Examiner Teacher-in-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.

Fig 1.1: Alcholic Fermentation; 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

OBSERVATIONS:

S.No Time Required for

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.

CONCLUSIONS
 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
Ÿ www.google.com
Ÿ www.wikipedia.com
Ÿ www.ncert.nic.in
Ÿ www.nature.com
Ÿ www.masterclass.com