KENDRIYA VIDYALAYA

AURANGABAD
CHEMISTRY INVESTIGATORY PROJECT
2022-2023
TOPIC- RATE OF FERMENTATION

NAME-MEGHNA HUSE
CLASS-XII-A
ROLL NO-15601798
 ACKNOWLEDGEMENT
I would like to take this opportunity to express my deep sense of gratitude
to all those people without whom this project could have never been
completed. First and foremost I would like to thank my parents for their
inexhaustible source of inspiration.
I would like to extend my gratitude to Mr. GANESH ATKARE for her constant
guidance and providing a very nice platform to learn.
I would also like to thank Mr.ANIL YADAV, Principal, for his constant
encouragement and moral support, without which I would have never been
able to give in my best.
Their guidance and supervision was very helpful in bringing this work to
conclusion

MEGHNA HUSE
 CERTIFICATE

This is to certify that MEGHNA HUSE of class XII has successfully

completed her project entitled
'Different Electronic Devices’
Under my guidance in the academic year of
"2022-2023"
Mr. Gnesh Atkare PGT (Chemistry)

PRINCIPAL- External examiner

 CONTENTS
1) AIM
2) INTRODUCTION
3) MATERIAL REQUIRED
4) PROCEDURE
5) OBSERVATION
6) CONCLUSION
7) BIBLIOGRAPHY
 AIM

To compare the rate of fermentation of given sample of wheat flour gram

flour, rice flour and potato using yeast The purpose of the experiment is to
compare the rate of fermentation of the given samples of wheat flour,
gram flour, rice flour and potatoes.I became interested in this idea when i
saw some experiments on fermentation and wanted to find out some
scientific facts about fermentation. The primary benefit of fermentation is
the conversion of sugars and other carbohydrates,e.g., converting juice
into wine, grains into beer, carbohydrates into carbon dioxide to leaven
bread, and sugars in vegetables into preservative organic acids.
 INTRODUCTION
Fermentation is a metabolic process serving for some microorganisms to get energy
through digestion of simple fermentable sugars, mostly glucose and fructose. In
bakery fermentation, the production of carbon dioxide (CO2) is required as it serves
for fluffing up the dough. The principle of rheological apparatus, used for the
evaluation of fermented dough properties during its maturation, is the measurement
of gaseous volume or pressure produced. Fermentograph SJA (Sweden) or advanced
type Rheofermentometer (Chopin, France) can describe this dough behaviour. The
purpose of fermentation is to bring dough to the optimum condition for baking.
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. A more 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. Wheat flour,gram flour, rice flour and potatoes contains starch as the
major constituent. Starch present in these food materials is first brought into
solution.in the presence of enzyme diastase, starch undergo fermentation to give
maltose. Starch gives blue-violet colour with iodine whereas product of fermentation
starch do not give any characteristic colour. When the fermentation is complete the
reaction mixture stops giving blue-violet colour with iodine solution. By comparing the
time required for completion of fermentation of equal amounts of different
substances containing starch the rates of fermentation can be compared. The enzyme
diastase is obtained by germination of moist barley seeds in dark at 15 degree Celsius.
When the germination is complete the temperature is raised to 60 degree celsius to
stop further growth. The seeds are crushed into water and filtered. The filtrate
contains enzyme diastase and is called malt extract.
 MATERIAL REQUIRED

1) Conical Flask
2) Test Tube
3) Funnel
4) Filter paper
5) Water bath
6) 1% lodine Solution
7) Yeast
8) Wheat flour 9) Gram Flour
10) Rice Flour
11) Potato
12) Aqueous NaCl solution
 PRODEDURE
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.Add 2 ml of malt extract.
6) After 2 minutes take 2 drops of the reaction mixture and add to diluted
iodine solution.
7) Repeat step 6 after every 2 minutes. When no bluish colour is produced
the fermentation is complete.
8) Record the total time taken for completion of fermentation.
9) Repeat the experiment with gram flour extract,rice flour extract, potato
extract and record the observations.
 OBSERVATION

Time required for the fermentation-

1) Wheat flour -- 10 hours
2) Gram flour 12.5 hours
3) 4) Rice flour -- 15 hours Potato 13 hours
 CONCLUSION
1) Rice flour takes maximum time for fermentation
2) wheat flour takes the minimum time for fermentation.
 BIBLIOGRAPHY
1) Chemistry Textbook class XII
2) Chemistry manual
3) www.wikipedia.com/Pigments
4) www.google.com
5) www.1000sciencefairprojects.com
6) www.ionicviper.org
7) www.webexhibits.org
8) www.compoundchem.com