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To Study The Rate of Fermentation of Fruits and Vegetables Juices
To Study The Rate of Fermentation of Fruits and Vegetables Juices
INVESTIGATOR
Y PROJECT”
Aim: To Study the rate of
fermentation of fruits and
vegetables juices.
ACKNOWLEDGEMENT
BONAFIDE CERTIFICATE
Certified to be the bonafide work done by
Master Pushkar Singh Sani of class XII-A in the Chemistry
project during the session 2012-2013
Date .
Kendriya Vidyalaya,
A.G.C.R. Colony, Delhi
Submitted for ALL INDIA SENIOR SECONDARY
EXAMINATION held in 2013 at Kendriya Vidyalaya,
A.G.C.R. Colony, Delhi.
Examiner
DATE- .
INDE
S.No.ContentsPage no.
1. Objective 5
2. Introductio 7
n
3. Theory 10
4. Experiment 12
5. Observatio 15
n
6. Conclusion 17
7. Bibliograph 17
y
OBJECTIVE:
1) Apple juice
2) Orange juice
3) Carrot juice
4) Pomegranate juice
5) Pineapple juice
INTRODUCTION:
The word Fermentation has been derived from Latin word “ferver”
which means ‘boiling’. As during fermentation there is lot of frothing
of the liquid due to the evolution of carbon dioxide, it gives the
appearance as if it is boiling.
THEORY:
PROCEDURE:
Take 5-6 clean test tubes. Pipette out 2mL of Fehling’s solution
in each. Keep these tubes in boiling water in a beaker or water
bath.
Take out five drops of the solution with the help of a dropper
after five minutes and add to one of the test tube containing
Fehling’s solution. Note color change, if any.
OBSERVATIONS:
NOTE: All the volumes of juices taken and volume of chemicals
added is equal for all the juices.
Normal color of all the diluted juices mixtures before starting the
experimental procedure.
JUICE COLOR
Apple juice
Orange juice
Carrot juice
Pomegranate juice
Observation Table:
Precautions:
Warm the test tube for 2-3 minutes on water bath before
inferring with Fehling’s solution.
Bibliography:
APC Laboratory Manual Chemistry Class XII
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