COMPARATIVE STUDY OF THE RATE OF
FERMENTATION
PROJECT REPORT
SUBMITTED TO
THE
THRIVENI ACADEMY CBSE
SR.SEC.SCHOOL DEPARTMENT OF SCIENCE
BY
Yukesh kumar.D
UNDER THE GUIDANCE OF
Mrs.R.REVIVO
PGT CHEMISTRY
DEPARTMENT OF SCIENCE
THRIVENI ACADEMY CBSE SR.SEC.SCHOOL
THRIVENI NAGAR VADAKKUPATTU-603204
CERTIFICATE
THIS TO CERTIFY THAT THE
PROJECT REPORT IS A BONAFIBE
RECORD OF WORKDONE BY
Yukesh kumar.D
REG NO…………………..
CLASS: XII STANDARD
THRIVENI ACADEMY CBSE SR.SEC.SCHOOL
HEAD OF THE INSTITUTION FACULTY GUID
VIVA VOCE EXAMINATION HELD
ON…………………..
INTERNAL EXAMINER EXTERNAL EXAMINER
ACKNOWLEDCEMENT
I would like to express me deep sense of gratitude to my faculty guide Mrs.R.REVIVO for
guiding ne immensely throughout the course of the project. Her constructive advice and
constant motivation have been responsible for the successful completion of the project.
I am immensely grateful to our principal sir MR.M.P.ANAND for his great involvement in
this project and his coordination in extending every possible support for the completion of
the project.
My parents also played a key role in shaping up this project nicely and I convey special
thanks to them. I also thank my classmates for their timely help and support for completion
of this project.
NAME : yukesh
kumar.D REG NO :
THRIVENI ACADEMY CBSE SR.SEC.SCHOOL
VADAKKUPATTU VILLAGE
KANCHIPURAM.
INTRODUCTION
Fermentation typically is the conversion of carbohydrates to alcohols and
carbon dioxide or combination thereof, under anaerobic conditions. A more
restricted definition of fermentation is the chemical conversion of sugars into
ethanol. The science offer mention is the chemical conversion of sugar into
ethanol. The science offermentation is known as zymology. Fermentation
usually implies that the action ofmicroorganisms is desirable, and the
process isused to produce
alcoholic beverages such as wine, beer, and cider. fermentation is alsoemployed
in preservation techniques to createlactic acid in sour foods such as
sauerkraut,dry sausages, kimchi and yoghurt, or vinegar for use in pickling
foods.
THEORY
Wheat flour, gram flour, rice flour and potatoes contains starch as the major
constituent. Starch present in these food materials 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 do 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 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.
AIM
To compare the rate of fermentation of given samples of wheat flour, gram
flour, rice flour and potato using yeast.
REQUIREMENTS:
❖ Conical flask
❖ Test tube
❖ Funnel
❖ Filter paper
❖ Water bath
❖ 1% iodine solution
❖ Yeast
❖ Wheat flour
❖ Gram flour
❖ Potato juice ❖ Carrot juice
❖ Aqueous NaCl solution
PROCEDURE;
⮚ Take 5 gms of wheat flour in 100 ml conical flask and add 30ml of
distilled water.
⮚ Boil the contents of the flask for about 5 minutes.
⮚ Filter the above contents after cooling, the filter obtained is wheat flour
extract. To the wheat flour extract. Taken in a conical flask. Add 5 ml of
1% aq. NaCl solution.
⮚ Keep the 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 fermentation.
⮚ Repeat the experiment with gram flour extract, rice flour extract, potato
extract and record the observations.
OBSERVATION
S.no SUBSTANCE TIME REQUIRED
TAKEN
1. Wheat flour 10 hours
2. Gram flour 12.5 hours
PRECAUTION:
⮚ All apparatus used should be washed and clean properly. ⮚
The flask used should not be rinsed with any solution.
CONCLUSION:
⮚ Rice flour take maximum time for fermentation and wheat
flour takes the minimum time for fermentation.
MERITS:
⮚ Enrichment of the diet through development of a diversity
of flavours, aromas, and textures in food substrates.
⮚ Preservation of substantial amounts of food through lactic
acid, alcohol, acetic acid and alkaline fermentations.
⮚ Biological enrichment of food substrates with protein,
essential amino acids, essential fatty acids, and vitamins.
⮚ Elimination of ant nutrients.
⮚ A decrease in cooking times and fuel requirements.
DEMERITS:
Food that is improperly fermented has a notable risk of exposing the eater to
botulism. Alaska has witnessed a steady increase of cases of botulism
since1985. Despite its small population, it has more cases of botulism than any
other state in the united state of America. This is caused by the traditional
eskimo practice of allowing animal products such as whole fish, fish heads,
walrus, sea lion, and whale flippers, beaver tails, sea oil, birds, etc…, to ferment
for an extended period of time before being consumed. The risk exacerbated
when a plastic container is used for this purpose instead of the old – fashioned
method, grass lined hole, as the botulinum bacteria thrive in the anaerobic
conditions created by the air- tight enclosure in plastic.
BIBLIOGRAPHY:
✔ http://www.en.wikipedia.org
✔ www.academia.edu ✔
http://notesforfree.com ✔
Chemistry practical manual.
✔ WWW. GOOGLE.COM
✔ Www.Learncbse.com
