CHEMISTRY PROJECT CBSE+2 CHEMISTRY PROJECT ON: FERMENTATION By: SHREYA GUPTA NARAYANA EDUCATION SOCIETY'S NARAYANA e-TECHNO SCHOOL (Affiliated to CBSE Board,NewDelhi,Affiliation No:830509) Beside Sree Rama SamrudhiApt,Marathalli,Banglore -560066 nnn, sf “3 ig y g THE NARAYANA GROUP CENTRAL BOARD OF SECONDARY EDUCATION Shiksha Kendra,2,Community Centre,Preet Vihar,Delhi-110 092,India Scanned with CamScannerTOPIC & FERMENTATION ‘Scanned with CamScannerSCHOOL Loo: SCHOOL NAME : NARAYANA e-TECHNO SCHOOL SCHOOL CODE : 41317 AFFILIATION NUMBER : 830509 CERTIFICATE This is to certify that the CHEMISTRY Project Report entitled FERMENTATIONWas carried out by SHREYA GUPTA of class XII, Regno. 'S60S 444, a student of NARAYANA E-TECHNO SCHOOL in partial fulfilment of CHEMISTRY Practical Examinations prescribed by the CBSE during the ‘Academic Year 2020-2021 | certify that this project has been done by her with her own effort under the guidance of the teacher. As OF THE INCHARGE SIGNATURE OF THE PRINCIPAL TEACHER 2 FRAP 9 NAME OF THE TEACHER Scanned with CamScannerACKNOWLEDGEMENT | would like to sincerely and profusely thank all my chemistry teachers for their guidance and support in completing my project. | would also like to extend my gratitude to the principal for providing me with all the facility that was required. Last but not the least | would like to extend my gratitude towards all the teaching and non-teaching staff of NARAYANA E TECHNO SCHOOL and towards all my friends who have supported me to complete this project on time SHREYA GUPTA Scanned with CamScannerAIM To study drugs, fermentation, types and uses of it ‘Scanned with CamScanner_INTRODUCTION Fermentation typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. ‘Amore restricted definition of fermentation is the chemical conversion of sugars into ethanol. 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 yoghurt, or vinegar for use in pickling foods. Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria or a combination thereof, under anaerobic conditions. ‘Amore restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology. Fermentation usually implies that the action of microorganisms is desirable, and the process is sed 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. Scanned with CamScanner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 BCand 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.French chemist Louis Pasteur was the first known zymologist, when in 1854 he connected yeast to fermentation. Pasteur originally defined fermentation as “respiration without air’. Scanned with CamScannerCONTRIBUTIONS TO BIOCHEMISTRY When Studying the fermentation of sugar to alcohol by yeastLouis Pasteur concluded that the fermentation was catalysed by a vital force, called "ferments," within the yeast cells. The “ferments" were thought to function only within living organisms. “Alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not With the death or putrefaction of the cells, “hewrote. Nevertheless, it was known that yeast extracts ferment sugar even in the absence of ing yeast cells. While studying this process in 1897, Eduard Buchner of Humboldt ity of Berlin, Germany, found that sugar was fermented even when there were fo living yeast cells in the mixture , by a yeast secretion that he termed zymase. 907 he received the Nobel Prize in Chemistry for his research and discovery of cell-free fermentation. “One year prior, in 1906, ethanol fermentation studies led to the early discovery of NAD+. Scanned with CamScannerUSES Food fermentation has been said to serve five main purposes: # Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates # Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations # Biological enrichment of food substrates with protein, essential ami essential fatty acids, and vitamins ino acids, # Elimination of ant nutrients. # A decrease in cooking times and fuel requirements Scanned with CamScannerRisks of consuming fermented foods Food that is improperly fermented has a notable risk of exposing the eater to botulism. ‘Alaska has witnessed a steady increase of cases of botulism since 1985. Despite its an any other state in the United small population, it has more cases of botulism th 1 Eskimo practice of allowing animal States of America. This is caused by the traditional products such as whole fish, fish heads, walrus, sea lion and whale flippers, beaver tails, seal oil, birds, etc., to ferment for an extended period of time before being consumed. tic container is used for this purpose instead of The risk is exacerbated when a plas! linum bacteria thrive in the the old-fashioned method, grass-lined hole, as the botul anaerobic conditions created by the air-tight enclosure in plastic. Safety of Fermented Foods Fermented foods generally have a very good safety record even in the developing world where the foods are manufactured by people without training in microbiology or chemistry in unhygienic, contaminated environments. med by hundreds of millions of people every day in both the They are consut safety record. developed and the developing world, And they have an excellent Scanned with CamScannerWhat is there about fermented foods that contributes to safety? While fermented foods are themselves generally safe, it should be noted that fermented foods by themselves do not solve the problems of contaminated drinking water, environments heavily contaminated with human waste, improper personal hygiene in food handlers, flies carrying disease organisms, unfermented foods carrying food poisoning or human pathogens and unfermented foods, even when cooked if handled or stored improperly. Also improperly fermented foods can be unsafe. However, application of the principles that lead to the safety of fermented foods could lead to an improvement in the overall quality and the nutritional value of the food supply, reduction of nutritional diseases and greater resistance to intestinal and other diseases in infants. Scanned with CamScannerAEROBIC FERMENTATION Aerobic fermentation occurs in the presence of oxygen. | it usually occurs at the beginning of the fermentation process. Aerobic fermentation is usually a shorter and more intense process than anaerobic fermentation. blem aerobic fermentation because oxygen has a_ ‘oxygen (DO) concentration is generally kept as high as possible by increasing the oxygen transfer rate (OTR). To keep the culture at a high cell density, a high agitation andor aeration rate is the most commonly used strategy to Improve OTR [152-153]; they offer a larger driving force, gas-liquid idence time of gas bubbles in the liquid for oxygen Oxygen limitation is a major prot low solubility in water. Dissolved interfacial area, and longer resi transfer into the liquid. 7 naam There are also some studies on the effects Si of DO [154] and periodic changesin pressure on bioprocesses [155-1 57). In recent years, the utilization of an increased air/O2 pressure [158], such as pressure pulsation [18] and oscillating dissolved ‘oxygen tension [159] have been applied to biological systems in order to enhance the OTR or DO level in fermenting liquid to produce more desired products (metabolites). In large-scale bioreactors the specific surface area (surface to volume ratio) is dramatically decreased. Namely, the relative surface aeration for gas exchange decreases, and thus can become a limiting factor of the process. An adequate oxygen supply is very important to the achievement of a high cell density, especially for the production of secondary metabolites in large-scale fermentations, because oxygen has a very fow solubility in liquids. When the dissolved oxygen level is under the critical DO ‘concentration, the growth rate is dependent on the DO concentration, which is thus a limiting factor in aerobic fermentations. Conventional stirred-tank fermenters provide high oxygen transfer rates with increased mechanical agitation, high gas flow rate, or the dispersion of size-reduced gas bubbles with air-sparging devices. The stirrer provides enough agitation to disperse gas bubbles, breaks them into smaller ones, and lengthens their residence time, The agitator also provides homogeneity and mixing. However, at low agitation speeds, it may not generate enough turbulent flow to disrupt and disperse bubbles. Higher stirrer speeds and higher gas flow rates improve the oxygen transfer capacity. Scanned with CamScanner, Het He higher tip speed of a large-diameter impeller may destroy cells i impeller erat’ [2tge shear stress. Choosing the appropriate agitation speed and peller shape will promote both oxygen transfer and mixing. D-Glucose Glycolysis Pyruvate decarboxylase (Pde) Acetaldehyde NaDHEHY Alcohol dehydrogenase NADY (adh) OH CHy Ethanol Scanned with CamScannerANAEROBIC FERMENTATION mentation vessel once the oxygen is Anaerobic fermentation occurs in the fer . ther by-product of the fermentation discharged and replaced with No, COz, or ano! Pr process. Anaerobic fermentation is usually a slower process. In the mid-1850s, the Boe eaict Louis Pasteur produced anaerobiosis by bolling the medium to drive out oxygen and then Tinereatbotism branched catabolism introducing inert gas for cultivation. He showed that a substrate substrate microorganism, probably Clostridium butyric, was responsible for butyric acid fermentation. snenpdite intomdiote In the 1960s and 1970s, anaerobic chambers were invented that allowed the cultivation of numerous a a anaerobic cultures for certain emer i i fermeatation fermen strictly anaerobic organisms, fermentation product re or including C. botulinum. During ea World War |, industrial anaerobic fermentation wa: Weizmann, who worked on acetone acetobutylicum. Anaerobes may grow under the unfavourable conditions used to minimize contamination during fermentations because they have unusual enzymes and catabolic pathways. Most anaerobic fermentations require little energy to keep cells in suspension. Because less biomass is produced in anaerobic fermentations, more ‘carbon can be converted to the end product, and a higher product yield is attained. ‘{Anaerobes can utilize a wide range of substrates, including agricultural waste ‘streams. This reduces the overall cost of the fermentation process. Anaerobic fermentation has been applied to many important industrial fermentations, such as ethanol production by yeasts, lactic acid preservation of foods, anaerobic digestion of organic matters in ruminant cultivation and waste treatment. The most important industrial fermentation is the anaerobic production of ethanol by S. cerevisiae and other yeasts. However, mixed-culture processes in anaerobic fermentation are also difficult to study and model. The microbial communities are usually unstable, varying with constant ATP yield .s further demonstrated by Perkins and butanol-ethanol (ABE) fermentation with C. Scanned with CamScannerenvironmental changes and the availability of nutrients. Obligate anaerobes need specialized media and apparatus. They are deactivated by exposure to oxygen. Hence, special skills and meticulous methods are required for the cultivation and manipulation of strictly anaerobic microorganisms. Compared to aerobic organisms, there is litle known about methods for genetic manipulation and to express desired genes or biosynthetic pathways. Scanned with CamScannerCONCLUSIONS Fermentation results from a variety of biological functions of microorganisms, including metabolism, biosynthesis, and reactions by the secreted enzymes some of which may be undesirable to accomplish high fermentation efficiency and to obtain high quality of the product. Huge efforts have been made already to improve the fermentation efficiency, by both the breeding of A. oryzae and modifying the fermentation conditions. Comprehensive analyses of genes, proteins, gene expression, and protein interactions, such as have been extensively done with the model organisms, will establish an indispensable knowledge for research on A. oryzae, which stil has a significant disadvantage in classical genetics and molecular biology when compared to the model organisms. The comprehensive genomic analyses will enable us to reconstruct biological systems including transcription networks and metabolic pathways in silico. Aspergillus oryzae genomics, in combination with experimental data accumulated by research and development in the fermentation industries, will enable us to simulate and predict the responses of A. oryzae cultures in particular environmental conditions. Considering that A. oryzae is proven to be safe for human consumption, efficient in decomposing a variety of organic materials, and tolerant against extracellular conditions, the A. oryzae genomics project will lead to a new generation of fermentation processes, which can be used to increase energy efficiency in industrial processes and to protect environmental conditions. Scanned with CamScannerBIBLOGRAPHY a NCERT Class 12 Lab Manual Wikipedia-the free encyclopaedia # Chemistry manual # Website:- www.icbse.com thttpsy e.com, w Class 12 NCERT Textbook ‘a Reference articles from various blogs. Scanned with CamScanner