Kakka international school

Topic= comparative study is the rate of

fermentation of following material wheat
flour,gram flour,potato juice and carrote
juice

SUBMITTED TO: SUBMITTED BY:

MR GHANSHYAM PATIDAR KULDEEP PATIDAR
(CHEMISTRY TEACHER) ROLL NO.
 Index

CONTENTS
Acknowledgement
Certificate
Preface
Introduction
Experiment 1
Experiment 2
Bibliography
Comparative Study Of The Rate Of
Fermenatation Of The Following
Materials :
 Wheat Flour
 Gram Flour
 Potato Juice
 Carrot Juice
 Acknowledgement
I would like to express my special thanks of gratitude to

my teacher Mr.Ghanshyam Patidar as well as our

principal Mrs.Kiran ma’am who gave me the golden

opportunity to do this wonderful project on the topic

Comparative Study Of The Rate Of 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 our chemistry

laboratory in charge Mr.Ghanshyam Sir for the much

needed help in setting up the apparatus and rectifying

errors and also my parents and friends who helped me a

lot in finalizing this project within the limited time frame.

 Preface

The science of fermentation is known

as zymology. Fermentation usually implies
that the action of microorganisms is desirable,
and the process is used to produce alcoholic
beverages such as wine, beer, and cider.
Fermentation is also employed in preservation
techniques to create lactic acid in sour foods
such as sauerkraut, dry sausages, kimchi
and yogurt, or vinegar (acetic acid) for use
in pickling foods. History Since fruits ferment
naturally, fermentation precedes human
history. Since ancient times, however, humans
have been controlling the fermentation process.
The earliest evidence of winemaking 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 in Iran,
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 circa1500 BC
and of milk fermentation in Babylon circa
3000 BC.
 EXPERIMENT 1

MATERIALS REQUIRED

I. Wheat flour
II. Gram flour
III. Rice flour
IV. Potato
V. Aqueous NaCl solution.
VI. Conical Flask
VII. Test tube
VIII. Funnel
IX. Filter paper
X. Water bath
XI. 1 % Iodine solution
XII. Yeast
 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:

o Wheat flour 10 hours

o Gram flour 12.5 hours
o Rice flour 15 hours
o Potato13 hours

CONCLUSION

Rice flour takes maximum time for

fermentation and wheat flour takes the
minimum time for fermentation.
 EXPERIMENT- 2

MATERIALS REQUIRED

I. Conical flasks (250 ml)

II. Test Tubes
III. Water Bath
IV. Carrot juice
V. Apple Juice
VI. Fehling’s solution
VII. Pasteur’s Salt Solution
Pasteur’s Salt Solution –

Pasteur salt solution is prepared by

dissolving ammonium tartrate 10.0g;
potassium phosphate 2.0 g; calcium
phosphate 0.2g, and magnesium
sulphate 0.2 g dissolved in 860ml of
water.
 PROCEDURE

Take 5.0 ml of carrot juice in a clean 250 ml

conical flask and dilute it with 50 ml of distilled
water.
Add 2.0 gram of Baker’s yeast and 5.0 ml of
solution of Pasteur’s salts to the above conical
flask.
Shake well the contents of the flask and maintain
the temperature of the reaction mixture between
35-40°C.
After 10minutes take 5 drops of the reaction
mixture from the flask and add to a test tube
containing 2 ml of Fehling reagent.
Place the test tube in the boiling water bath for
about 2 minutes and note the colour of the
solution or precipitate.
Repeat the step 4 after every 10 minutes when the
reaction mixture stops giving any red colour or
precipitate.
 Note the time taken for completion of
fermentation.
 Repeat the above process with Apple Juice.
 OBSERVATION
o Volume of fruit juice taken = 5.0 ml
o Volume of distilled water added = 50.0 ml
o Weight of Baker’s yeast added = 2.0 g
o Volume of solution of Pasteur’s salts = 5.0 ml

Time in Minutes Color of reaction mixture

Apple Juice Carrot Juice
10
20
30
40
50
60

CONCLUSION

The rate of fermentation of apple juice is

than carrot juice.