HARSH
CLASS-XII
NON-MEDICAL.
To compare the rates of fermentation of the given
samples of wheat flour ,gram flour and potato
juice.
ACKNOWLEDGEMENT
I, HARSH Thakur of Class XII-A Science would
sincerely like to thank Mr.
ANKIT Sir(Chemistry Teacher) who has been a
constant source of inspiration and guidance
throughout the project work, acting as a
guiding spirit behind the completion of this
project .
INDEX
# AIM
# CERTIFICATE
# ACKNOWLEDGEMENT
# OBJECTIVE
# INTRODUCTION
# MATERIALS REQUIRED
# PROCEDURE
# OBSERVATIONS
CERTIFICATE
• This is to certify that this project is
submitted by HARSH Thakur
• To the chemistry department, Modern
Arya PublicSchool, Faridabad was carried
out by him under the guidance and
supervision of Mr. ANKITSir
• during academic session 2024-25.
• Mr ANKIT Sir(Chemistry teacher)
OBJECTIVE
• The purpose of the experiment is - to compare
therate of fermentation of the given samples
of wheatflour, gram flour, rice flour and
potatoes.
• I became interested in this idea when i saw
someexperiments on fermentation and wanted t
o find outsome scientific facts about
fermentation. The primarybenefit of
fermentation is the conversion of sugars
andother carbohydrates, e.g., converting juice
into wine,grains into beer, carbohydrates into
carbon dioxide toleaven bread, and sugars in
vegetables into preservativeorganic acids
• Fermentation typically is the conversion
ofcarbohydrates to alcohols and carbon dioxide or INTRODUCTION
organicacids using yeasts, bacteria, or a combination
thereof,under anaerobic conditions. A more restricted
definition offermentation is the chemical conversion
of sugars intoethanol. The science of fermentation is
known aszymology. Fermentation usually implies that
the action ofmicroorganisms is desirable, and the
process is used toproduce alcoholic beverages such
as wine, beer, andcider.
• Fermentation is also employed in
preservationtechniques to create lactic acid in
sour foods such assauerkraut, dry sausages,
kimchi and yoghurt, or vinegarfor use in pickling
foods.
• Since fruits ferment naturally, fermentation
HISTORY
precedes human history. Since ancient times,
however, humans have been controlling the
fermentation process. The earliest evidence of
wine making dates from eight thousand Years
ago in Georgia, in the Caucasus area.Seven
thousand years ago jars containing the
remains of wine have been excavated in the
Zagros Mountains inIran, which are now on
display at the University of Pennsylvania. There
is strong evidence that people were
fermenting beverages in Babylon circa 5000
BC, ancient Egypt circa 3150 BC, pre-Hispanic
Mexico circa 2000 BC,and Sudan circa 1500
BC. There is also evidence of leavened bread
in ancient Egypt circa 1500 BC and of milk
fermentation in Babylon circa 3000 BC.
French chemist Louis Pasteur was the first
known zymologist,when in 1854 he connected
yeast to fermentation.Pasteur originally
defined fermentation as "respiration without
• # Conical flask MATERIALS REQUIRED
• # Test tube
• # Funnel
• # Filter paper
• # Water bath
• # 1 % Iodine solution
• # Yeast
• # Wheat flour
• # Gram flour
• # Rice flour
• # Potato
• # Aqueuos NaCl solution
• # Take 5 gms of wheat flour in 100 ml conical fla
sk andadd 30 ml of distilled water.
• # Boil the contents of the flask for about 5 minut
es# Filter the above contents after cooling, the fi
ltrateobtained is wheat flour extract.
• # To the wheat flour extract. taken in a conical fl
ask. Add 5 ml of 1% aq. NaCl solution.
PROCEDURE
• # Keep this flask in a water bath maintained at at
emperature of 50-60 degree celsius. Add 2 ml
ofmalt extract.
• # After 2 minutes take 2 drops of the reaction mi
xtureand add to diluted iodine solution
• # Repeat step 6 after every 2 minutes. When no
bluishcolour is produced the fermentation is
complete.
• # Record the total time taken for completion offe
rmentation.
• # Repeat the experiment with gram flour extract,
riceflour extract, potato extract and record
theobservations.
•
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 andwheat flour takes
the minimum time for fermentation.
