Name – Haard Majmudar
Class – 12- B
Roll No. - 16
Subject - Chemistry
Topic – Study of Rate of
Fermentation of Juices
TABLE OF CONTENTS
S. No. Content Page No.
1 Acknowledgement
2 History and Time
3 Theory
4 Experiment
5 Observation
6 Result/Conclusion
7 Bibliography
ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my
teacher Mr. Shivam Patel Sir who gave me this golden
opportunity to do this wonderful project work on topic
Comparative Study of The Rate of Fermentation of Fruit and
Vegetable Juice which also helped me to know a lot of new
things. I am really thankful to him.
OBJECTIVE
The objective of this project is to study the rate of
fermentation of the following fruit and vegetable juice:
1. Apple Juice
2. Carrot Juice
HISTORY
Fermentation has been utilized for many years in the
preparation of beverage materials from Egyptian Tombs
demonstrate the procedures used in making beers and
leavened bread.
The history of fermentation, whereby sugar is convicted to
ethanol by action of yeast, is also a history of chemistry.
Ven Helmont coined the word Gas in 1610 to describe the
bubbles produced in fermentation. Leeuwenhoek observed
and described the cells of yeast with his newly invented
microscope in 1680
THEORY
Fermentation is the slow decomposition of complex organic
compound into simpler compound by the action of
enzymes.
Enzymes are complex organic compound, generally
proteins. Examples of fermentation are:
➢ Souring of milk or Curd
➢ Bread Making
➢ Brewing
➢ Wine Making
The word fermentation has been derived from late [Ferrer
which means to ‘boil’]. As during fermentation there is a lot
of frothing of liquid due to evolution of CO2, it gives the
appearance as if it is boiling.
Sugar like glucose and sucrose when fermentation in the
presence of yeast cells is converted to ethyl alcohol. During
fermentation of starch, is first hydrolyzed to maltose by the
action of enzyme diastose. Then enzyme diastose is
obtained from germinated barely seeds.
Fermentation is carried out at a temperature of 4-16°C(40-
60°F). This is low for most kinds of fermentation, but is
beneficial for cider as it leads to slower fermentation with
less loss of delicate aromas. Apple based juices with
cranberry also make fine ciders; and many other fruits
flavoring can be used, such as grape, cherry and raspberry.
The cider is ready to drink after 3 months of fermentation
period, though more often it is matured in the vats for up to
two or three years.
Louis Pasteur in 1860 demonstrated that fermentation is
purely physiological process carried out by living micro-
organism like yeast. This view was abandoned I 1897 when
Buchner demonstrated that yeast extract could bring about
alcoholic fermentation in the absence of any yeast cells. He
proposed that fermenting activity of yeast is due to active
catalyst of biochemical origin. These biochemical catalysts
are called enzyme.
The fruits and vegetables juices contain sugar such as
sucrose, glucose, fructose. These sugar on fermenting in
presence of enzyme invertase and zymase give with the
evolution of CO2. Maltose is converted to glucose by
enzyme maltose. Glucose is converted to ethanol by
another enzyme zymase.
Glucose is a reducing sugar and gives red coloured
precipitates with Fehling’s solution, when warmed. When
the fermentation is complete, the reaction mixture stops
giving any red colour or precipitate with Fehling’s solution
EXPERIMENT
Requirement:
➢ Conical Flask (250ml)
➢ Test Tubes
➢ Water Bath
➢ Apple and Carrot Juice
➢ Fehling’s Solution
Procedure:
I. Take 5ml of Apple juice/ Carrot juice in clean 250ml
conical flask and dilute it with 50ml of distilled water
II. Add 2gm of Baker’s yeast and 5ml of solution of Pasteur’s
salts to the above conical flask
III. Shake well the contents of the flask and maintain the
temperature of the reaction mixture between 35-40°C
IV. After 10 minutes take 5 drops of the reaction in test tube
containing 2ml of Fehling’s reagent. Place the test tube in
the boiling water bath for about 2 minutes and note the
colour of the solution or precipitate
V. Repeat above step after every 10 minutes when the
reaction mixture steps giving any red colour precipitate
VI. Note the time taken for completion of fermentation
Pasteur’s Salt Solution: It is prepared by dissolving
ammonium tartrate 10gm; Potassium 0.2g, and Magnesium
sulphate 0.2gm dissolved in 860ml of water.
OBSERVATION
Volume of fruit juice taken: 5ml
Volume of distilled water added: 50ml
Volume of Baker’s yeast added: 2gm
Volume of Solution of Pasteur’s salt: 5ml
Colour of Reaction
Time(minutes) Apple Juice Carrot Juice
10 RED RED
20 RED RED
30 RED No Change
40 RED No Change
50 BROWNISH RED No Change
60 BROWN No Change
BIBLIOGRAPHY
➢ Wikipedia
➢ Chemistry Manual
➢ Website: www.icbse.com
THANK YOU
