CHEMISTRY PROJECT NAME: STD: XI TOPIC: COMPARITIVE STUDY OF RATE OF FERMANTATION OF FOLLOWING MATERIALS WHEAT FLOUR GRAM FLOUR POTATO JUICE, CARROT JUICE ETCINDEX «AIM * OBJECTIVE * INTRODUCTION * THEORY *« MATERIALS REQUIRED * PROCEDURE * OBSERVATIONS + BIBLIOGRAPHYAIM OF THE EXPERIMENT ‘To compare the rate of fermentation of given sample of wheat flour gram flour, rice flour and potato using yeast OBJECTIVE ‘The purpose of the experiment is~ to compare the rate of fermentation ofthe given samples of ‘wheat flour, gram flour, rice flour and potatoes.1 became interested in this idea when i saw some experiments on fermentation and wanted to find out some scientific facts about fermentation. ‘The primary benefit of fermentation is the conversion of sugars and other carbohydrates... converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, ‘and sugars in vegetables into preservative organie acids, INTRODUCTION DR MERCOLY Fermentation typically is the conversion of carbohydrates to alcohols and carbon dioxide or ‘organic acids using yeasts, bacteria, ot 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 thatthe action of | microorganisms is desirable, and the process is sued to produce alcoholic beverages as wine,beer, and cider. Fermentation is also employed in preservation techniques to ereate lactic acid in. sour foods such as sauerkraut, dry sausages, kimehi and yoghurt or vinegar for use in pickling foods. THEORY Wheat flour, gram flour, rie flour and potatoes contain starch as the major constituent, Starch ‘present in these food material is first brought into solution. 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 gives 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 _zermination of moist barley seeds in dark at 15 degree Celsius. When the germination is ‘complete the temperature is raised t0 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.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 cooling; the filtrate obtained is wheat flour extract + To the wheat flour extract. Taken in a conical flask. Add 5 ml of 1% ag. NaCl solution. + Keep this flask ina water bath maintained at a temperature of $0-60 degree Celsius. Add 2 ml of malt extract + After 2 minutes take 2 drops ofthe 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 wit observations um flour extract, rice flour extract, potato extract and record the OBSERVATIONS ‘Time required for the fermentation— ‘© Wheat flour — 10 hours © Gram flow — 12.5 hours © Rice flour — 15 hours © Potato — 13 hours CONCLUSION Rice flour takes maximum time for Fermentation and wheat flour takes the minimum time for Fermentation,BIBLIOGRAPHY © Comprehensive Chemistry Practical Class-XI O hitpy/en.wikipedia.org/wiki/Anise © hutp:/iwww essentialoils.co.za/essentialoils