Chemistry investigatory
project
Comparison of
Rate of fermentation
between
given samples
Submitted by-
Aadarsh KM
Class 12TH B
Roll no – 01
ACKNOWLEDGEMENT
I would like to express my
profound gratitude and deep
regards to our teacher and
mentor Mr.Sharana Kumar sir
who gave us his valuable
suggestions, guidance ,
mentoring and constant
encouragement through this
course.
I also take this opportunity to
express my deep regards to
Mrs. Ishwari Sharma ma’am ,
Principal of Jindal Vidya
Mandir, for her affable
support.
With regards,
Aadarsh km / 12th B
JINDAL VIDYA MANDIR,
VIDYANGAR
DEPARTMENT OF CHEMISTRY
This is to certify that the project ___________ was
submitted by _________ of class XII, during the
academic year 2024-25
Mr. Sharana Kumar
Principal Dept. of Chemistry
Mrs. Ishwari K Sharma
External examiner
INDEX
1. Objective
2. Introduction
3. Theory
4. Materials required
5. Experiment
6. Observations
7. Result
Rate of fermentation
Objective
To compare the rate of fermentation between
wheat flour , gram flour , potato juice , rice
flour
The purpose of this experiment is – to compare the
rate of the fermentation
Of the given samples of wheat flour , gram flour ,
potato juice and carrot juice .
The idea of fermentation had caught my attention
from the theory of it , hence I got interested in this
topic. The primary benefit of fermentation is
conversion of sugar and other carbohydrates .
Converting juice into wine
Grains to beer
Carbohydrates to carbon dioxide top leaven
bread
The above are some examples of fermentation
Rate of fermentation
Introduction
Fermentation typically is the conversion of
carbohydrates to alcohols and carbon dioxide or
organic acids using yeasts, bacteria, or a
combination thereof, under anaerobic conditions.
A more restricted definition of fermentation is the
chemical conversion of sugars into ethanol. The
science of fermentation is known as zymology.
Fermentation usually implies that the action of
Micro-organisms 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 yoghurt, or vinegar for use in pickling
foods.
Rate of fermentation
USES:-
Food fermentation has been used for 5 main
purposes:-
Enrichment of the diet through
development of a diversity of flavors,
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.
Rate of fermentation
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 color with iodine whereas product
of fermentation starch do not give any
characteristic color. When the fermentation is
complete the reaction mixture stops giving
blue-violet color 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.
Rate of fermentation
MATERIALS
REQUIRED
Conical flask
Test tube
Funnel
Filter paper
Water bath
1% iodine solution
Yeast
Wheat flour
Gram flour
Potato juice
Rice flour
Aqueous NaCl solution
Rate of fermentation
EXPERIMENT
# 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 cooling, 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.
Rate of fermentation
Observation
Sample Recorded time
Wheat flour 10 hours
Gram flour 12 ½ hours
Rice flour 15 hours
Potato juice 13 hours
Rate of fermentation
RESULT
Rice flour takes maximum time for fermentation and
wheat flour takes the minimum time for fermentation.
Rate of fermentation
