JNV VIZIANAGARAM

STUDY OF RATE OF FERMENTATION

IN FOLLOWING

A.WHEAT FLOUR
B.GRAM FLOUR
C.POTATO JUICE
D.CARROT JUICE

BY:
B.DURGAPRASAD
B 12TH A
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ROLL NO:
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SIGN OF TEACHER SIGN OF PRINCIPAL
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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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Acknowledgeme
nt
I would like to express my special thanks of gratitude

to my teacher __________________ as well as our

principal ___________________ 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 _________________ 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
I.Gram flour
II.Rice flour
III.Potato
IV.Aqueous NaCl solution.
V.Conical Flask
VI.Test tube
VII.Funnel
VIII.Filter paper
IX.Water bath
X.1 % Iodine solution
XI.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
hour
s
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 ml = 5.0
o Volume of distilled water added
50.0 ml =
o Weight of Baker’s yeast added
g = 2.0
o Volume of solution of Pasteur’s salts ml
= 5.0

Time in Color of reaction mixture

Minutes
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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