Vriksha Global School

Session: 2024-2025
Class: Grade 12

CHEMISTRY PROJECT

Roll No:

Topic: “To compare rate fermentation of give sample of wheat

flour gram, flour, rice flour and potato”

Submitted To: Submitted By:

C.R. Jayalakshmi Laksanaa.S.D. D
 INDEX

S.No Content Page

1 Certificate 3

2 Acknowledgement 4

3 Objective 5

4 Introduction 6

5 Materials Required 7

6 Procedure 8

7 Observations 9

8 Bibliography 10
 CERTIFICATE OF EXCELLENCE

This is to certify that Laksanaa.S.D. D student of grade 12

has successfully completed the research on the below
mentioned project under the Guidance of Mrs. C R Jayalakshmi
during the year of 2024 - 2025 in partial fulfilment of chemistry
practical examination conducted by Vriksha Global School.

Sign of the Sign of the

External Examiner Internal Examiner
ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many people

have best owned upon their blessings and the heart pledge
support, this time I am utilizing to thank all the people who have
been concerned with this project.

Primarily I would like thank god for being able to complete this
project with success. Then I would like to thank me
Principal Ms.Yamini and my Chemistry teacher
Mrs.Jayalakshmi whose valuable guidance has been the one
that helped me to patch this project and make it full proof
success, her suggestion and instruction has served as the major
contribution towards the completion of this project.

Then I would like to thank my parents who have helped me with

their valuable suggestions and guidance which has been very
helpful in various phases of the completion of the project.

Secondly, I would also like to thank my friends, and classmates

who helped me a lot in finalizing this project within the limited
time frames.
Chemical test:

Fehling’s solution

To test for the presence reducing sugars to the juice, a small amount
of Fehling’s solution is added and boiled in a water bath. During a
water bath, the solution progresses in the colours of blue (with no
glucose present), green, yellow, orange, red, and then brick red or
brown (with high glucose present). A colour change would signify and
the presence of glucose.

Sucrose (table sugar) contains two sugars (fructose and glucose) joined
by their glyosidic bond in such a way as to prevent the glucose
isomerizing to aldehyde, or the fructose to alpha hydroxy-ketone
form. Sucrose is thus a non-reducing sugar which does not react with
Fehling’s solution. (Sucrose indirectly produces a positive result with
Benedict’s reagent if heated with dilute hydrochloric acid prior to the
test, although after this treatment it is no longer sucrose.) The
products of sucrose decomposition are glucose and fructose, both of
which can be detected by Fehling’s as described above. By comparing
the time required for completion of fermentation of equal amounts of
different substances containing starch the rates of fermentation can
be compared.
Addition of yeast
In wine making, yeast is normally already present on grape skins.
Fermentation can be done with this endogenous “wild yeast,” but this
procedure gives unpredictable results, which depend upon the exact
types of yeast species present. For this reason, a pure yeast culture is
usually added, this yeast quickly dominates the fermentation. Baker’s
is the common name for the strains of yeast commonly used as a
leavening agent in baking bread and bakery products where it converts
the fermentable sugars present dough into carbon dioxide and
ethanol. Baker’s yeast is of the species Saccharomyces cerevisiae,
which is the same species commonly used in alcoholic fermentation,
and so is also called brewer’s yeast.

Pasteur’s salt
Pasteur’s salt solution is prepared by dissolving ammonium tartarate,
10.0g; potassium phosphate, 2.0g; calcium phosphate, 0.2g; and
magnesium sulphate, 0.2g dissolved in 860ml of water. The Pasteur’s
salts in a solution act as a buffer to any acids the yeast may create.
Since yeast only converts sugar (most likely sucrose or glucose) to
ethanol under anaerobic conditions, and it is reasonable to assume
that there will be no oxygen present in the laboratory, some acetic acid
is created as a result. The Pasteur salts act as buffers to the acidity so
that the proteins in the yeast do not become denatured.
 EXPERIMENT
Aim:
To compare the rates of fermentation of wheat flour,
gram flour, rice flour potato juice and carrot juice and
determine the substance which has the highest rate of
fermentation amongst the various samples taken.

Requirement
a. Chemical requirement
Pasteur’s salts

Yeast
Fehling’s solution

Test tubes
Beaker

Bunsen burner, tripod stand watch glass

PROCEDURE
1.Take 5gm of wheat flour in 100ml conical flask and add 30 ml
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.Take the wheat extract into a conical flask and add 5ml of 1%
aq. NaCl solution.
5.Keep this flask in a water bath maintained at a temperature
of 50-60 degree Celsius and add 2ml of malt extract.
6.After 2 minutes take 2 drops of the reaction mixture and add
to dilute iodine solution.
7.Repeat the above step after 2 minutes. When no bluish colour
is produced the fermentation is complete.
8.Repeat the above steps for gram flour too.

9.Take 5.0ml of carrot juice and potato juice in two clean 250ml
conical flask and dilute with 50ml of distilled water separately.
10.Add 2.0gram of Baker’s yeast and 5.0 ml of solution of
Pasteur’s salts to the above conical flasks.
25
11.After 10 minutes 5 drops of the reaction take the mixtures
from the flask and add to a test tube containing 2ml of Fehling
reagent. Place the test tubes in a boiling water bath for about 2
minutes. Note the colour of the solution or precipitate.
12.Record the total time take for completion of fermentation.

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

Observation
Time required for the fermentation__
Wheat flour--10 hours
Gram flour--12.5 hours
Potato juice--13 hours
Carrot juice--20 min
Conclusion
Carrot juice with the highest content of sucrose among
the given samples takes the least time to get fermented

Bibliography:
Wikipedia – The free encyclopaedia - (http://en.wikipedia.org)
Comprehensive Practical Chemistry manual www.icbse.com