CHEMISTRY PROJECT

NAME : KAUSHIK.R.M

ROLL NUMBER:

STD : XII B

TOPIC : FERMENTATION OF

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 PROJECT REPORT ON

FERMENTATION OF GRAPES
SUBMITTED BY

SANMATHI.M

2025–2026

SACRED HEART SENIOR SECONDARY SCHOOL,

CBSE AFFILIATION NO: 1930505 TRICHY-
PUDUKKOTTAI ROAD, MATHUR,
KULATHUR(TALUK) PUDUKKOTTAI – 622515

BONAFIDE CERTIFICATE

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 Certified that this is a bonafide project work done by
SANMATHI.M Roll. No __________ XII, SACRED
HEART SENIOR SECONDARY SCHOOL, CBSE, on the
topic FERMENTATION OF GRAPES during the
year 2025- 2026. Type your text

Submitted for AISSCE practical examination held in

CHEMISTRY at SACRED HEART SENIOR
SECONDARY SCHOOL, CBSE, Pudukkottai Road,
Mathur(post), Kulathur(Taluk),Pudukkottai Dt-622515.

Date: Internal Examiner

PRINCIPAL External Examiner

ACKNOWLEDGEMENT

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 At this outset, I express my gratitude to the
Almighty Lord for the divine guidance and wisdom
showered on me to undertake this project.

I would like to express my special gratitude to my

School Principal Rev. Sr. Deepa Joseph for the
involvement in this project by providing useful inputs
and timely suggestions.

I express my respectful and sincere thanks to

Mrs. JOSPHINE my Chemistry Teacher and for the
guidance and help to make this project a success.

I extend my special thanks to my class students and

my friends who helped to carry out this project in a
successful manner. Hence all deserve my sincere thanks.

My parents also played a key role in shaping up

this project nicely and I convey my special thanks to
them as well.

INDEX

1. Introduction o Definition and

Overview of Fermentation o
History of Fermentation o

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 Contributions to Biochemistry o
Uses of Fermentation
o Risks and Safety of Consuming Fermented Foods
2. Theory o Starch Fermentation
Process o Role of Diastase
Enzyme
o Extraction and Utilization of Malt Extract
3. Aim of the Project o Objectives:
▪ Preparation of Various Food Extracts
▪ Comparison of Fermentation Rates
4. Materials and Experimental Methods o
Materials
▪ List of Materials and Equipment Used o
Experimental Methods
▪ Step-by-Step Procedure for Fermentation
Experiments
5. Results and Discussion o Time Taken for
Fermentation (Table 1)
o Graph of Time Taken for Fermentation of
Different
Samples o Analysis
of Results
6. Conclusion o Summary of Findings:
Comparison of Fermentation Rates
7. References o Comprehensive Practical
Chemistry – XII
o NCERT Chemistry – XII o Additional
Online Sources

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 INTRODUCTION
Fermentation typically is the conversion of carbohydrates to
alcohols and carbon dioxide o acid using yeasts, bacteria, or a combination
there of, under anaerobic conditions (Fig.1). 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 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 yoghurt, or vinegar for use in pickling foods.

Fig.1. Fermentation of food

History
Since fruits ferment naturally, fermentation precedes human history.
Since ancient times, however, Humans have been controlling the fermentation

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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 5000BC, ancient Egypt circa 3150
BC, pre- Hispanic Mexico circa 2000BC, and Sudan circa 1500BC.

There is also evidence of leavened bread in ancient Egypt circa1500BC

and of milk fermentation Babylon Circa 3000BC. French Chemist Luis
Pasteur was the first known zymologist, when in 1854 he connected yeast to
fermentation. Pasteur originally defined fermentation as “respiration without
air “.

Contributions to Biochemistry
When studying the fermentation of sugar to alcohol by yeast
Louis Pasteur concluded that the fermentation was catalyzed by a vital force,
called “ferments”, within the yeast cells. The “ferments” were thought to
function only within living organisms. “Alcoholic fermentation is an act
correlated with the life and organization of the yeast cells, not with the death
or putrefaction of the cells “he wrote.

Nevertheless, it was known that yeast extracts ferment sugar even

in the absence of living yeast cells. While studying this process in 1897,
Eduard Buchner of Humboldt University of Berlin, Germany, found that
sugar was fermented even when there were no living yeast cells in the
mixture, by a yeast secretion that he termed zymase. In 1907 he received the
Noble prize in chemistry for his research and discovery of “cell-free
fermentation”. One year prior, in 1906, ethanol fermentation studies led to the
early discovery of NAD+.

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Uses
Food fermentation has been said to serve five main purposes:

1. Enrichment of the diet through development of a diversity of flavors,

aromas, and textures in food substrates.

2. Preservation of substantial amounts of food through lactic acid,

alcohol, acetic acid, and alkaline fermentations.

3. Biological enrichment of food substrates with proteins, essential

amino acids, essential fatty acids, and vitamins.

4. Elimination of ant nutrients.

5. A decrease in cooking times and fuel requirements.

Risks of consuming fermented foods

Food that is improperly has a notable risk of exposing the
eater to botulism. Alaska has witnessed a steady increase of cases of
botulism since 1985. Despite its small population, it has more cases of
botulism than any other state in the United States 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, seal oil, birds, etc., to ferment for an extended period of
time before being consumed.

The risk is 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.

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Safety of Fermented foods
Fermented foods generally have a very good safety record
even in the developing world where the foods are manufactured by
people without training in microbiology or chemistry in unhygienic
contaminated environments.

They are consumed by hundreds of millions of people

every day in both the developed and the developing world. And they
have an excellent safety record. What is there about fermented foods
that contribute to safety? While fermented foods are themselves
generally safe, it should be noted that fermented foods by themselves
do not solve the problems of contaminated drinking water,
environments heavily contaminated with human waste, improper
personal hygiene in food handlers, flies carrying disease organisms,
unfermented foods carrying food poisoning or human pathogens and
unfermented foods, even when cooked if handled or stored
improperly.

Also improperly fermented foods can be unsafe.

However, application of the principles that lead to the safety of
fermented foods could lead to an improvement in the overall quality
and the nutritional value of the food supply, reduction of nutritional
diseases and greater resistance to intestinal and other diseases in
infants.

Theory
Wheat flour, gram flour, rice flour and potatoes contain
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

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with iodine whereas product of fermentation starch do not gives any
characteristic color. When the fermentation is complete the reaction
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.

AIM OF THE PROJECT

The main objectives of this project are as follows.

➢ To prepare the wheat flour extract, gram flour, rice flour,

potato and malt extract.

➢ To prepare 1% aq. NaCl and 1% Iodine solution.

➢ To compare the rate of fermentation of given sample of

wheat flour and potato using malt.

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MATERIALS AND EXPERIMENTAL METHODS
MATERIALS
The following materials, chemicals and equipment were used for this project
work.

❖ Conical flask

❖ Test tube

❖ Funnel

❖ Filter paper

❖ Water bath

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 ❖ 1% Iodine solution

❖ Wheat flour

❖ Ragi malt flour

❖ Potato

❖ Aqueous NaCl solution.

EXPERIMENTAL METHODS
In this project, the following experimental procedures were followed.

1. Take 5 gms of wheat flour in 100 ml conical flask and add 30 ml of

distilled water.

2. Boil the contents of the flask for about 5 minutes.

3. Filter the above contents after the cooling; the filtrate obtained is wheat
flour extract.

4. To the wheat four extract taken in a conical flask. Add 5 ml of 1% aq.

NaCl solution.

5. Keep this flask in a water bath maintained at a temperature of 50-60

degree celsius. Add 2 ml of malt extract.

6. After 2 minutes take 2 drops of the reaction mixture and add to diluted
iodine solution.

7. Repeat step 6 after every 2 minutes. When no bluish colour is produced

the fermentation is complete.

8. Record the total time taken for completion of fermentation.

9. Repeat the experiment with gram flour extract, rice flour extract, potato
extract and record the observation.

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Fig 2 Experimental Method

RESULTS AND DISCUSSION

The results of the experiment are given in the following table 1.

Table 1 – Time taken for fermentation

Sample No. Time taken for

Sample Fermentation (hrs.)

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 1 Wheat flour 9.0

2 Gram flour 11.5

3 Rice flour 14.0

4 Potato 12.0

The graph is showing the time taken for fermentation of the samples

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 TIME TAKEN FOR FERMENTATION
(HRS.)

Graph 1 : Time taken for fermentation

From the graph, the rice flour (sample-3) is taken more time for
fermentation than the others.

CONCLUSION

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 This project concludes the followings,

➢ The results confirmed, the rice flour (sample-3) is taken more time
for fermentation than the others.

REFERENCE
➢ Comprehensive Practical Chemistry – XII

➢ NCERT Chemistry -XII

➢ www.scribd.com

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