COMPARE THE RATE
OF
FERMENTATION
OF GIVEN SAMPLES
INDEX
Aim
Objective
Introduction
Materials required
Procedure
Observations
Conclusion
Bibliography
AIM
To compare the rate of fermentation of given
sample of Wheat flour,Gram flour,rice
flour,potato and carrot juice.
OBJECTIVE
The main objective of the project is to
compare the rate of fermentation of different
samples such as rice flour,wheat flour and
others.The primary benefit fermentation is
the conversion of sugars and other
carbohydrates.e.g,converting juice into
wine,grains into beer,and other examples.
INTRODUCTION
Fermentation typically the conversion of
carbohydrates to alcohols and carbon dioxide
or organic acids using yeasts,bacteria,or a
combination,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 is used to provide
alcoholic beverages like wine,beer and cider.
Since ancient times,humans have been
controlling the fermentation process.There is
a strong evidence that people were
fermenting beverages in Babylon circa 5000
BC.French chemist Louis Pasteur was the first
known zymologist,when in 1854 he connected
yeast to fermentation.Pasteur originally
defined fermentation as “respiration without
air”.Food fermentation has been said to
server five main purposes.
Enrichment through the diet through
development of a diversity of
flavors,aromas,and textures in food
substances.
Elimination ant nutrients.
Biological enrichment of food substrates
with protein,essential amino acids.
Preservation of foods.
A decrease in cooking times and fuel
requirements.
Food that is improperly fermented has a
notable risk of exposing the eater to
botulism.The risk is exacerbated when a
plastic container is used for this purpose
instead of the old fashion method,grass lined
hole,etc.Starch gives a blue violet colour with
iodine whereas product of fermentation
starch 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 for completion of fermentation
of equal amounts of different substances
containing starch ,the rate of fermentation
compared.
MATERIALS
REQUIRED
Conical flask
Test tube
Funnel
Filter paper
1 % iodine solution
Yeast
Wheat flour
Gram flour
Rice flour
Potato
Carrot juice
Aqueous NACL solution
PROCEDURE
Take 5 gm 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. NCAL solution.
Keep this flask in a water bath maintained
at 50 to 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
for fermentation.
Repeat the experiment with gram flour
extract,rice flour extract,potato extract and
record the observation.
OBSERVATIONS
Time required for the fermentations are:
1. Wheat flour- 10 hours
2. Gram flour- 12.5 hours
3. Rice flour- 15 hours
4. Potato- 13 hours
5. Carrot juice-30 minutes
CONCLUSION
The rate of fermentation varies significantly
among different substrates,depending upon
their composition.Carrot juice takes maximum
time for fermentation and wheat flour takes
minimum time for fermentation.Gram
flour,being rich in proteins and
starch,ferments more slowly are compared to
carrot juice,as carrot juice contains sugar that
accelerates the
fermentation.Potatoes,primarily composed of
starch,may show moderate fermentation
rates once the starch is broken down into
simple sugars.This study highlights the
influence of sugar content,moisture,and
natural microbial activity on the fermentation
process,providing valuable insights for
applications in food processing and
preservation.Understanding these
fermentation rates is crucial for optimizing
food production,such as fermented foods or
beverages.This knowledge can also guide
preservation techniques,improve nutritional
content,and enhance the efficiency of
fermentation in industrial applications.This
overall highlights the potential of
fermentation as a versatile and eco-friendly
process with broad applications across various
fields.
BIBLIOGRAPHY
Wikipedia- the free encyclopedia
Chemistry manual
Website-www.icbse.com
Books used as reference:
NCERT textbook
Exam Idea
Articles reffered
“Fermentation of Indian foods:A
comprehensive guide.”-Gupta,Meenakshi
and Sharma.
