CHEMISTRY

INVESTIGATORY
PROJECT

EAST POINT SCHOOL

Name:- Akash Pandey

Class:- XII
Stream:- Pure Science
Session:- 2023- 2024

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 TOPIC
“COMPARATIVE STUDY OF THE RATE OF FERMENTATION
OF FOLLOWING MATERIALS: WHEAT FLOUR, GRAM FLOUR,
POTATO JUICE, CARROT JUICE.”

By – Akash
pandey

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 CERTIFICATE
This is to certify that Akash pandey student of class XII (sci) has
successfully prepared the report on the project entitled
“Comparative study the rate of fermentation of following
materials: wheat flour,gram flour, potato juice, carrot juice
etc.” under the guidance of Mr. Arindam Ghosh (Internal teacher
). The report is the result of this effort and endeavors. The report is
found worthy of acceptance as final project report for the subject
chemistry of class XII (sci)

Signature of Internal teacher

_______________________________

Signature of External Examiner

____________________________________

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 ACKNOWLEDGEMENT

I would like to thank my teachers, Mrs. Arindam Gosh for

guiding me through this project and for their valuable inputs
which provided me with a constant nudge for improvement.
It is imperative to thank our Principal, Mrs. Seema Goel for
providing me the opportunity to work on this project.
It goes without saying that my classmates, especially for their
help in due course of this project. My parents have also played
a part in helping me in this project. My thanks goes out to them
also.
This project and reading-up on the same has provided me with
an in depth understanding of the topic. It has nurtured my
scientific temperament and curiosity.

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 DECLARATION

I hereby declare that the project work entitled “ Comparitive

study the rate of fermentation of following materials: wheat
flour,gram flour, potato juice, carrot juice etc.”submitted to
department of chemistry. East point school is prepared by me.

Akash Pandey
Class XII (science)

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 CONTENT

Sl.NO. Experiment Page No.

1 Objective of the project 1-3
2 Introduction 4-6
3 Apparatus Required 7
4 Comparatively study the rate of 8-9
fermentation of apple juice and carrot
juice etc.
5 Observation 10
6 Conclusion 11
7 Comparatively study the rate of 12-13
fermentation of wheat flour,gram flour,
potato etc.
8 Observation 14
9 Conclusion 14
10 Graph for the fermentation material:- 15
wheat flour, gram flour, potato and carrot.
11 Precautions 16
12 Bibliography 17-18

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 OBJECTIVE

In this project, time taken for fermentation of various fruit /

vegetable juices had to be compared. Fermentation is one of
the oldest methods of processing food into a form that is
suitable for preservation.
In fermentation technology, we stress in understanding the
various process in fermentor and how various intrinsic factors
influence the fermentation process. Fermentation technology
being an industrial microbiology subject are geared in
producing maximum amount of high economical fermentation
products. The objective of this project is to compare the rates
of fermentation of different fruit and vegetable juices. The
information gained from this experiment may be used by
wineries to determine which fruit juice ferments best. But it is
difficult to understand and control the fermentation process as
it involves various components such as effect of substrates,
products inhibition, conditions and complex microbial
interactions. Fermentation is affected by several factors
including the temperature, salt concentration, pH, oxygen
availability and nutrient availability. The rate of fermentation
can be controlled by manipulating any of these factors.
Temperature
Different yeasts tolerate different temperatures. For
Saccharomyces cerevisiae, it is around 35-400C. A variation of

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just a few degrees from this temperature alters the activity of
the microbes and affects the quality of the final product.

Nutrients i.e. Sugar content

All bacteria require a source of nutrients for metabolism. The
fermenters require carbohydrates, in this case sugars glucose
and fructose. The energy requirements of microbes are very
high. Limiting the amount of substrate available can reduce the
rate of fermentation.
Effect of oxygen
If oxygen is present, some species of yeast will oxidize
pyruvate completely to carbon dioxide and water. Thus, these
species of yeast will produce ethanol only in an anaerobic
environment. However, many yeasts such as the baker’s yeast
Saccharomyces cerevisiae, or fission yeast
Schizosaccharomyces pombe, prefer fermentation to
respiration. These yeasts will produce ethanol even under
aerobic conditions.
Hence the rate of fermentation varies.
The fermentation process is not only complex but always in a
state of flux. Process, we are therefore in a situation to always
be adaptive and reactive to these changes so that throughout
the fermentation process we are always sustaining the
conditions in a narrow window of optimal fermentation
conditions.

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In order to help us do this we need to know fermentation
kinetics. When we talk about fermentation kinetics we are
talking about fermentation models. Kinetics and modellings
are very useful to us as tools to make fermentation predictions
and enhancing our experimental designs to be more focused to
the specific problems such as the rate limiting steps or product
inhibition.
The study of fermentation kinetics helps us by providing clear
quantitative data for us to understand the process and improve
the process accordingly. Peering into observation ports might
be good advertising gimmick for fermentation technology but
do not really help much in understanding the process or even to
control and predict the fermentation outcome. Subjective
observations will rarely help in producing optimum
fermentation process and thus affect profitability studies and
making decisions.
Its numbers that count!
Thus the importance of the study of fermentation kinetics or
models.

The first step in the study of fermentation kinetics is to

understand the various processes involved in the whole
process. Such questions such as inputs and outputs, the
metabolic pathways involved and type of products or side
products formed. The various individual reactions involved
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and what factors control the metabolite levels. Then only after
all the relevant data are obtained do we start formulating the
models.

INTRODUCTION

Fermentation is typically the conversion of carbohydrates to

alcohols and carbon dioxide or organic acids using yeasts, bacteria,
or a combination thereof, under anaerobic conditions (absence of
oxygen) by the action of enzymes. Enzymes are complex organic
compounds, generally proteins. They are highly specific with
regard to their substrates. Fermentation in simple terms is the
chemical conversion of sugars into ethanol. Ethanol fermentation,
also referred to as alcoholic fermentation is the biological process
in which sugars such as glucose, fructose, and sucrose are
converted into cellular energy and thereby produce ethanol and
carbon dioxide as metabolic waste products. All ethanol contained
in alcoholic beverages is produced by means of fermentation
induced by yeast. Wine is produced by fermentation of the natural
sugars present in grapes and other kinds of fruit. Ethanol
fermentation occurs in the production of alcoholic beverages and
ethanol fuel, and in the leavening of bread dough. Fermentation is
used in preservation techniques and in production of foods such as
yogurt, cottage cheese (paneer), dhokla, idli, chocolates, cheese
etc. ‘Fermentation’ has been derived from the Latin word ferver,
which means ‘to boil’, as during fermentation, there is a lot of
frothing in the liquid due to evolution of carbon dioxide. This gives
it the appearance as if it is boiling!

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Yeasts are unicellular eukaryotic microorganisms classified in the
kingdom Fungi, Yeast size can vary greatly depending on the
species, typically measuring 3-4 µm in diameter, although some
yeasts can reach over 40 µm. Most yeasts reproduce asexually by
mitosis, and many do so by an asymmetric division process called
budding. Yeasts do not form a single taxonomic or phylogenetic
grouping. The term yeast is often taken as a synonym for
Saccharomyces cerevisiae.
Natural fermentation precedes human history. The earliest
evidence of winemaking dates from eight thousand years ago, in
Georgia, in the Caucasus area. Seven-thousand-year- old jars
containing the remains of wine have been excavated in the Zagros
Mountains in Iran. There is strong evidence that people were
fermenting beverages in Babylon circa 3000 BC, ancient Egypt
circa 3150 BC, pre-Hispanic Mexico circa 2000 BC, and Sudan
circa 1500 BC. Ancient fermented food processes were developed
long before man had any knowledge of the existence of the
microorganisms involved.

When studying the fermentation of sugar to alcohol by yeast, Louis

Pasteur concluded that the fermentation was catalyzed by a vital
force, called “ferments”, within the yeast cells. The “ferments”
were thought to function only within the yeast cells. The
“ferments” were thought to function only within living organisms.
Nevertheless, it was known that yeast extracts (Yeast extract is
the name given to processed yeast products made by extracting the
cell contents (removing the cell walls)) can ferment sugar even in
the absence of living yeast cells. While studying this process in
1897, Eduard Buchner found that sugar was fermented even when
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there were no living yeast cells in the mixture; by a yeast secretion
that he termed zymase, i.e., fermenting activity of yeast is due to
active catalyst of biochemical origin. In 1907 he received the
Nobel Prize in Chemistry for his research and discovery of “cell-
free fermentation.”

Main uses of 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.
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 foods through lactic
acid, alcohol, acetic acid, and alkaline fermentations
 Biological enrichment of food substrates with protein,
essential amino acids, essential fatty acids, and vitamins
 Elimination of antinutrients
 A decrease in cooking time and fuel requirement

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 APPARATUS REQUIRED

The requirement for experiment of chemistry project report are

as follows.

➢ Test tube stand

➢ Conical flask

➢ Filter paper

➢ Water bath

➢ 1% iodine solution

➢ Yeast

➢ Fehlings reagent

➢ Aqueous Nacl solution

 Pasteur salt

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 EXPERIMENT:-1

Aim:
Comparatively study the study rate of fermentation of apple
juice and carrot juice etc

Procedure For The Above Experiment

1. .5.0 ml of apple juice was taken in a clean 250 ml

conical flask and diluted with 50 ml of distilled
water.

2. 2.0 gram of Baker’s yeast and 5.0 ml of solution of

Pasteur’s salts were added to the above conical
flask.
3. The contents of the flask were shaken well and the
temperature of the reaction mixture was maintained
between 35-400C.

4. After 10 minutes 5 drops of the reaction mixture

were taken from the flask and added to a test tube
containing 2 ml of Fehling reagent. The test tube
was placed in a boiling water bath for about 2

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 minutes. The colour of the solution or precipitate
was then noted.

5. Step 4 was repeated after every 10 minutes until the

reaction mixture stopped giving any red colour or
precipitate.

6. This time taken, i.e. time taken for the completion

of fermentation was noted.
7. All the above steps were repeated by taking 5 ml
each of grape juice, black grape juice, sweet lime
juice, orange juice and carrot juice.

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 OBSERVATION

Volume of fruit juice taken = 5.0 ml

Volume of distilled water added = 50.0 ml
Weight of baker’s yeast added = 2.0 g
Volume of solution of Pasteur’s salts = 5.0 ml

Time Color of reaction mixture on reaction with Fehling’s solution

(in Apple juice Sweet lime Carrot juice Orange juice Tomato juice
minutes) juice
10 Red Red Red Red Red
20 Red Red Red Red Brownish Red
30 Red Red No change Red Brown
40 Red Red No change Brown Dark Brown
50 Brownish Greenish No change No change No change
Red Brown
60 Brown No change No change No change No change
70 No change No change No change No change No change

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 CONCLUSION

The time taken for fermentation of carrot juice was well

before the rest of the juices, it’s recorded time being 30
minutes. This means that carrot juice has the highest
sucrose content from the various samples taken. After 50
minutes orange and tomato juices gave positive test for
fermentation with Fehling’s solution. For sweet lime juice
time taken for fermentation was 60 minutes and for apple
juice it was 70 minutes.

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 Experiment-2
Aim:-
To comparatively study the rate of fermantation of wheat
flour, gram flour , potato.

Procedure For The Above Experiment

1.Take 5 gm of wheat flour in 100 ml of conical

flask and add 30ml of distilled water

2.Boil the content of the flask for about 5 minute

3.Filter the above content after cooling after

cooling the filterate obtain in wheat flour extract

4.To the wheat flour extract take in a conical

flask.Add 5m of 1% aq.Nacl solution .

5.Keep the flask in the water bath maintained at a

temperature of 50-60 degree celcius add 2ml of
malt extract .

6.After 2 minute take 2 drop of the reaction

mixture and add to dilute iodide solution.

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7.Repeat step 6 after every two minute.When no
bluish colour is produced the fermentation is
completed.

8.Record the total time taken for the completation

of fermentation .

9.Repeat the experiment with gram flour extract,

rice flour , potato extract and record the
observation.

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 OBSERVATION

Sl.no Time Required For

Observation Fermentation

I Wheat flour 10 hours

II Rice flour 15 hours

III Gram flour 12.5 hours

CONCLUSION

The rate of fermentation of in the different subustance

used in different most probably due to the difference in
the composition and in . Rice flour take the most time at
15 hours and wheat flour take the least time at 10 hours

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Precautions:
 All apparatus should be clean and washed properly.
 The flask should not be rinsed with any of the
solution.

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McBroom, A.J.; Kuehn, M.J. (2007). “Release of outer membrane
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