CHEMISTRY PROJECT

•Submitted to: ARVIND

SIR
•Submitted by: KALASH
KR.
•ROLL NUMBER: 26
CERTIFICATE
This is to cerficate that:
Kalash kumar of Class 12 A of Nirmala Convent High
School has completed his project on the topic
fermentation in different sample of food material
under the supervision of Arvind sir
Acknowledgement
I would like to express my special thanks of gratitude
to my teacher Arvind sir who gave me the golden
opportunity to do this wonderful project on the topic
fermentation, which also helped me in doing a lot of
Research and i came to know about so many new
things I am really thankful to them.
Secondly i would also like to thank my parents and
friends who helped me a lot in finalizing this project
within the limited time frame.
INDEX
INTRODUCTION OF FERMENTATION
HISTORY OF FERMENTATION
IMPORTANCE OF FERMENTATION
TYPES OF FERMENTATION
THEORY
PROCEDURE
OBSERVATION
CONCLUSION
INTRODUCTION TO FERMENTATION
Fermentation is a metabolic process that produces
chemical changes in organic substrates through the
action of enzymes. In biochemistry, it is narrowly
defined as the extraction of energy
from carbohydrates in the absence of oxygen. In food
production, it may more broadly refer to any process in
which the activity of microorganisms brings about a
desirable change to a foodstuff or beverage. The
science of fermentation is known as zymology.
History Of Fermentation
In the culinary sense, fermentation is the
transformation and preservation of food by bacteria.
While the process of fermentation as a culinary
practice dates back to early human civilization, it took
a very long time before the scientific principles were
understood (1). However, archaeological studies have
shown that fermentation technologies were well-
established components of ancient civilizations, and
there is even evidence that the concept of “starter”
cultures were widely appreciated and maintained (2-5)
IMPORTANCE
Enrichment of diet through development of a diversity
of flavours, aromas and textures in food substance
Preservation of substantial amounts of food through
lactic acid, acetic acid and alkaline formation
Biological enrichment of food substance with proteins,
amino acids and vitamins
Elimination of antinutrients and a decrease in cooking
time and fuel requirement
TYPES OF FERMENTATION
Lactic Acid Fermentation:
Lactic acid is formed from pyruvate produced in glycolysis.
NAD+ is generated from NADH. Enzyme lactate
dehydrogenase catalyses this reaction. Lactobacillus
bacteria prepare curd from milk via this type of
fermentation. During intense exercise when oxygen supply
is inadequate, muscles derive energy by producing lactic
acid, which gets accumulated in the cells causing fatigue.
.
Alcohol Fermentation
This is used in the industrial production of wine, beer,
biofuel, etc. The end product is alcohol and CO 2. Pyruvic
acid breaks down into acetaldehyde and CO2 is released. In
the next step, ethanol is formed from acetaldehyde. NAD+
is also formed from NADH, utilized in glycolysis. Yeast and
some bacteria carry out this type of fermentation. Enzyme
pyruvic acid decarboxylase and alcohol dehydrogenase
catalyse these reactions.
.Acetic acid Fermentation
Vinegar is produced by this process. This is a two-step
process.
The first step is the formation of ethyl alcohol from
sugar anaerobically using yeast.
In the second step, ethyl alcohol is further oxidized to
form acetic acid using acetobacter bacteria. Microbial
oxidation of alcohol to acid is an aerobic process.
THEORY
Wheat flour,gram flour,rice flour and potatoes contains starch as the
major constituent.Starch present in these foodmaterials 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 donot 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
MATERIALS REQUIRED
Conical flask
Test tube
Funnel
Filter paper
1% iodine solution
Yeast
Wheat flour
Gram flour
Rice flour
Potato
Aqueous NaCl
PROCEDURE
# Take 5 gms of wheat flour in 100 ml conical flask and
add 30 ml of distilled water.
# Boil the contents of the flask for about 5 minutes
 # Filter the above contents after cooloing, the filtrate
obtained is wheat flour extract.
# To the wheat flour extract. taken in a conical flask.
Add 5 ml of 1% aq. NaCl solution.
# Keep this flask in a water bath maintained at a
temperature of 50-60 degree celsius.Add 2 ml of malt
extract.
.# After 2 minutes take 2 drops of the reaction mixture
and add to diluted iodine solution.
# Repeat step 6 after every 2 minutes.When no bluish
colour is produced the fermentation is complete.
 # Record the total time taken for completion of
fermentation.
# Repeat the experiment with gram flour extract,rice
flour extract, potato extract and record the
observations
OBSERVATIONS:
.
 Time required for the fermentation----
# Wheat flour -- 10 hours
# Gram flour -- 12.5 hours
 # Rice flour -- 15 hours
 # Potato -- 13 hours

CONCLUSION:
Rice flour takes maximum time for fermentation and
wheat flour takes the minimum time for fermentation.
SOME EXAMPLES