Comparison of rates of
fermentation of different fruits and
vegetable juices and other given
samples
Class 12th Session: 2024-25
Subject: Chemistry
Submitted by- Submitted to-
Akshat Kumar Saxena Dr Aftab Alam
Index:
S.No. Content Page No.
1. Certificate 1
2. Acknowledgement 2
3. Objective 3
4. Introduction 4-5
5. Theory 6-7
6. Experimental work 8-11
7. Conclusion 12
8. Precautions 12
9. Bibliography 13
Certificate:
This certifies that “Akshat Kumar Saxena” has
completed the Chemistry project on “Rates of
fermentation of different samples like wheat flour,
rice, potatoes, gram flour and different fruits and
vegetables juices” under the guidance of “Dr
Aftab Alam sir”
Akshat Kumar Saxena showcased commendable
dedication, research and understanding of
chemistry concepts. Presented with excellence, this
project stands as a testament to Akshat’s
commitment to academic achievement.
Acknowledgement:
I extend my heartfelt thanks to Dr Aftab Alam sir
for their unwavering guidance and support
throughout my class 12th Chemistry project. Their
expertise and encouragement significantly shaped
this endeavour, enriching my understanding of the
subject. Their mentorship has been invaluable,
fostering my passion for Chemistry and inspiring
me to excel. I am deeply grateful for their
dedication and insight, which have been pivotal in
the successful completion of this project.
Objective:
To study the rates of fermentation of some given
different samples like wheat flour, gram flour, rice
and potatoes and fruits, vegetables juices
Introduction:
Fermentationis the process of slow decomposition
of complex organic compound into simpler ones
under the influence of enzymes.
Enzymes are complex organic compounds,
generally proteins.
Examples of fermentation are:
souring of milk or curd, breadmaking, wine
making and brewing. 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. Sugars like
glucose and sucrose when fermented in the
presence of yeast cells are converted to ethyl
alcohol(C2H5OH).
During fermentation of starch, starch is first
hydrolysed to maltose by the action of enzyme
diastase
(The enzyme diastase is obtained from germinated
barely seeds.)
Fermentation is carried out at a temperature of
35-40°C. 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 fruit purees or flavourings
can be used, such as grape, cherry, and raspberry.
The cider is ready to drink after a three-month
fermentation period, though more often it is
matured in the vats for up to two or three years
Theory:
The fruit and vegetable juices contain sugars such
as sucrose, glucose, and fructose. These sugars on
fermentation in the presence of the enzyme
invertase and zymase give ethanol with the
evolution of carbon dioxide.
C12H22O11 Invertase C6H12O6(Glucose)+C6H12O6(Fructose)
C6H12O6 Zymase 2C2H5OH +2CO2↑
Glucose is a reducing sugar and gives red colour
ppt with Fehling’s solution when warmed. When
the fermentation is complete, the reaction mixture
stops giving any red colour or ppt.
Wheat flour, gram flour, rice and potatoes also
contain starch as the major constituent. Starch
present in these food is brought in solution and it
undergoes fermentation to give maltose in the
presence of Diastase.
2(C6H12O6)n +nH2O Diastase nC12H22O11(maltose)
Starch gives blue violet colour with iodine but
products of fermentation does not 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 or completion of fermentation of
equal amounts of different substances containing
starch, their rates of fermentation can be
compared.
The enzyme Diastase is obtained by germination of
moist barely seeds in dark at 15°C. When the
germination is complete, the temperature is raised
to 60°C to stop the further growth. The seeds are
crushed and filtered, this filtrate contains diastase
and is called Malt extract.
Experiment No.1:
AIM: To compare the rates of fermentation of following
juices (i)Apple juice (ii) Orange juice (iii)Carrot juice
MATERIALS REQUIRED: Conical flasks (250 ml),
test tubes, and water bath, apple juice, orange juice,
carrot juice, Fehling’s solution A, Fehling’s solution B,
solution of Pasteur’s salts and distilled water.
PROCEDURE:
1. Take 5.0ml of apple juice in a clean 250 ml conical
flask and dilute it with 50 ml distilled water.
2. Add 2.0g of baker’s yeast and 50ml of solution of
Pasteur’s salt to the above conical flask.
3. Shake well the contents of the flask and maintain the
temperature of the reaction mixture between 35-40°C.
4. Take 5 drops of the reaction mixture from the flask
after 10 minutes and add to a test tube containing 2ml
of Fehling reagent.
5. Place the test tube in boiling water bath for about 2
minutes and note the colour of the solution ppt.
6. After every 10 min, repeat the step 4&5. When the
reaction mixture stops giving any red colour or ppt, the
completion of fermentation is indicated.
7. Note the time taken for completion and repeat the
process for 5ml of other juices.
OBSERVATIONS: Volume of fruit juice taken=5ml,
volume of distilled water added=50ml, weight of
baker’s yeast added=2g, volume of solution of Pasteur’s
salt=5ml
Time (in Colour of reaction mixture on reaction with
minutes) Fehling solution in case of
Apple juice Orange juice Carrot juice
10 RED RED RED
20 RED RED RED
30 RED RED NO CHANGE
40 RED BROWN NO CHANGE
50 BROWNISH RED NO CHANGE NO CHANGE
60 BROWN NO CHANGE NO CHANGE
RESULT: It shows that the rate of fermentation of
different juices is in the decreasing order as Carrot
juice>orange juice>apple juice
Experiment No.2:
AIM: To compare rates of fermentation of following of
the given samples of wheat flour, gram flour, rice and
potatoes.
MATERIALS REQUIRED: Conical flasks, test tubes,
funnel, water bath, filter paper, wheat flour, rice flour,
gram flour, potatoes, 1% iodine solution, and 1% NaCl
solution.
PROCEDURE:
1. Take 5.0g of wheat flour in a 100ml conical flask and
add it to 30ml of distilled water.
2. Boil the contents of the flask for about 5 minutes
3. Filter the above contents after cooling. The filtrate
obtained is wheat flour extract.
4. Add 5ml of 1%aqueous NaCl solution to the wheat
flour extract taken in a conical flask.
5. Keep this flask in a water-bath maintained at a
temperature of 50-60°C. Add 2ml of malt extract.
6. Take 2 drops of the reaction mixture after 2 minutes
to the tube containing water and dilutes iodine solution.
Note the colour produced.
7. After every 2 minutes, repeat step-6. When no bluish
colour is produced, the fermentation is complete.
Record the total time taken for completion of
fermentation.
8. Repeat the experiment with gram flour, rice flour
extract, potato extract.
OBSERVATIONS:
Wheat flour: 10 hours
Gram flour: 12.5 hours
Rice flour: 15 hours
Potato extract: 13 hours
RESULT: The rate of fermentation of different
substances containing starch is in the decreasing order
as Rice flour>Potato extract>Gram flour>Wheat flour
CONCLUSION: Hence we have compared the rates of
fermentation of different juices like apple, orange,
carrot and different samples like wheat flour, gram
flour, potato, rice
PRECAUTIONS:
•Use equal volumes of the juices.
•Ferment the juices under identical conditions.
•Fermentation should be done at 35-40°Ctemperature
only.
•Warm the test tube for 2-3 minutes on water bath
before inferring with Fehling’s solution.
BIBLIOGRAPHY:
1.Websites:
www.wikipedia.com
www.google.com
www.chatgpt.com
2.Books: Comprehensive practical manual,
NCERT textbook class 12th
