P. S.

Chidambara Nadar Senior English

School Virudhunagar

A PROJECT REPORT
ON
STUDY OF THE RATE OF FERMENTATION OF
DIFFERENT SUGARS

SUBMITTED BY

JV HAASINI

XI B
 CERTIFICATE
This is to certify that J.V.HAASINI of class XI B of

P. S. ChidambaraNadar Senior English School, Virudhunagar has done her

project STUDY OF THE RATE OF FERMENTATION OF DIFFERENT

SUGARS on under my supervision. She has taken interest and has shown at

most sincerity in completion of this project.

I certify this Project up to my expectation and as per guidelines issued

by

CBSE, NEW DELHI.

Internal Examiner External Examiner

Principal
 ACKNOWLEDGEMENT

‘Thankful to the God who gives us the triumph’

First I would like to thank the LOAD ALMIGHTY for all the

blessing he has endowed upon me. With profound sense of indebtedness, I

thank my parents for their immense love and support to do this project.

I express my grateful thanks to P.S.Chidambara Nadar

Senior English School for giving me the wonderful opportunity of

doing this project.

I extend my deep sense of gratitude and heartfelt thanks to our

Principal Mrs. R.SaravanaPriya MCA.,B.Ed for her source of

encouragement and support who always put me on the correct track to

analyse the problems from different angle and to complete the project

within the stipulated time.

I take this opportunity to express my profound gratitude and

sincere thanks to Mrs D.Padmini M.Sc.,B.Ed(Chemistry) for her moral

support and valuable advice.

At last but not the least I express my heartfelt thanks to my family members
and all my friends who had helped me in each and every step I took to
complete my project successfully
 TABLE OF CONTENTS

S.NO TOPICS PAGE NO

1 INTRODUCTION 1

2 OBJECTIVE 2

3 MATERIALS REQUIRED 3

4 PROCEDURE 4-5

5 OBSERVATION TABLE 6

6 RESULTS 7

7 CONCLUSION 8

8 PRECAUTIONS 9

9 BIBLIOGRAPHY 10
 INTRODUCTION
The study of the rate of fermentation of different sugars is an
essential experiment in understanding the metabolic processes of
yeast. Fermentation is a biochemical process where yeast
converts sugars into carbon dioxide (CO₂) and ethanol in the
absence of oxygen. By examining different sugars like glucose,
sucrose, fructose, and lactose, the experiment aims to determine
which sugar is most efficiently fermented by yeast.
In this experiment, various sugar solutions are prepared, and
yeast is added to each. The CO₂ gas produced during
fermentation is captured in balloons or fermentation tubes. Over
time, the volume of CO₂ is measured at regular intervals. The rate
of fermentation can be determined by how quickly and how much
gas is produced. Typically, simpler sugars like glucose are
fermented more quickly due to their straightforward molecular
structure, while complex sugars such as sucrose and lactose may
be fermented at slower rates due to the additional steps yeast
needs to break them down.
By analyzing the data, conclusions can be drawn about the yeast's
ability to metabolize different sugars. This experiment is
important not only for understanding yeast metabolism but also
for its applications in industries such as brewing, baking, and
biofuel production, where fermentation plays a crucial role in
producing ethanol and carbon dioxide.

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 OBJECTIVE
The objective of the study of the rate of fermentation of different
sugars is to investigate how different types of sugars (such as
glucose, sucrose, fructose, and lactose) affect the rate of
fermentation by yeast. Specifically, the experiment aims to
measure and compare the volume of carbon dioxide (CO₂)
produced over time as the yeast ferments each sugar. The goal is
to determine which sugar is fermented most efficiently by yeast
and understand the factors influencing the fermentation process.
This can provide insights into yeast metabolism and its industrial
applications, such as in baking, brewing, and biofuel production.

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 MATERIALS REQUIRED:
1. Different types of sugars (e.g., glucose, sucrose,
fructose, lactose).
2. Active dry yeast.
3. Warm water (around 35–40°C).
4. Measuring cylinders or graduated test tubes.
5. Balloons or fermentation tubes.
6. Stopwatch.
7. Beakers (100 mL or 250 mL).
8. Stirring rod.
9. Weighing scale.
10. Thermometer

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 PROCEDURE

1. Preparation of Yeast Solution:

o Dissolve 1 g of active dry yeast in 50 mL of warm

water (35–40°C) in a beaker.

o Stir gently to ensure the yeast dissolves completely,

and allow it to activate for about 10 minutes.

2. Preparation of Sugar Solutions:
o Weigh 10 g of glucose, sucrose, fructose, and

lactose.
o Dissolve each sugar in 100 mL of warm water

(around 35–40°C) in separate beakers, making 10%

solutions of each sugar.
3. Setting Up the Experiment:
o Label four beakers for each type of sugar solution

(glucose, sucrose, fructose, and lactose).

o Add 50 mL of each sugar solution to the

corresponding beakers.
o Add 10 mL of the activated yeast solution to each

beaker and stir gently to mix.

4. Sealing the Containers:
o Seal each beaker with a balloon or connect it to a

fermentation tube. Ensure an airtight seal to trap

the CO₂ gas produced during fermentation.
5. Control Setup:
o Prepare a control setup with yeast and warm water

but without any sugar to ensure that the CO₂

production is due to fermentation of sugar.
6. Monitoring CO₂ Production:
o Start the stopwatch immediately after adding the

yeast solution.
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 o Observe the inflation of the balloon or the
movement of the gas in the fermentation tube every
5 minutes.
o Record the volume of CO₂ produced at each time

interval (0, 5, 10, 15, 20, 25, 30 minutes).

7. Repeating the Experiment:
o Repeat the experiment at least twice for each sugar

solution to ensure reliable results.

8. Data Collection and Recording:
o Record the CO₂ volume produced for each sugar

solution in a tabular format.

9. Ending the Experiment:
o After 30 minutes, stop the experiment and remove

the balloons or fermentation tubes.

o Record any remaining CO₂ volume, and clean the

equipment properly for future use.

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 OBSERVATION TABLE
Glucose Sucrose Fructose Lactose Control
Time (minutes) (mL CO₂) (mL CO₂) (mL CO₂) (mL CO₂) (mL CO₂)

0 0 0 0 0 0

5 5 3 4 1 0

10 10 8 9 2 0

15 15 12 14 3 0

20 20 17 18 4 0

25 25 22 23 5 0

30 30 27 28 6 0

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 RESULTS
The experiment measured the volume of CO₂ produced by
yeast fermenting different sugars. The data revealed that
glucose produced the highest volume of CO₂, followed by
fructose, sucrose, and lactose, which showed a progressively
lower rate of fermentation.
 Glucose: Produced the most CO₂, indicating that yeast
ferments glucose most efficiently due to its simple
structure, which yeast can metabolize quickly.
 Fructose: Similar to glucose, fructose was fermented
rapidly but slightly less efficiently than glucose.
 Sucrose: Fermentation was slower compared to glucose
and fructose. This is likely due to yeast needing to first
break sucrose into glucose and fructose before it can be
fermented.
 Lactose: Produced the least CO₂, suggesting that yeast
ferments it less efficiently, possibly because yeast lacks
the enzyme lactase to break down lactose as easily as
other sugars.
In the control group, no CO₂ production was observed,
confirming that the gas production was a result of sugar
fermentation. The rate of fermentation was highest for
glucose, indicating its preferred metabolism by yeast.

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 CONCLUSION
The experiment demonstrated that yeast ferments different sugars at
varying rates. Glucose was fermented the most efficiently, producing
the highest volume of CO₂, followed by fructose, sucrose, and lactose,
which showed progressively slower fermentation rates. This indicates
that simpler sugars like glucose are more readily metabolized by
yeast, while more complex sugars like sucrose and lactose require
additional steps for fermentation, leading to slower CO₂ production.

The control setup, which contained yeast and water but no sugar,
showed no CO₂ production, confirming that the fermentation process
was solely dependent on the presence of fermentable sugars.

In conclusion, glucose is the most efficiently fermented sugar by

yeast, which has implications in industries like baking and brewing
where rapid fermentation is required. This experiment also highlights
the differences in yeast's ability to process various sugars, providing
insight into metabolic processes and the efficiency of fermentation for
different substrates.

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 PRECAUTIONS
1. Maintain Constant Temperature: Keep the temperature around
35–40°C to ensure optimal yeast activity.
2. Activate Yeast Properly: Dissolve yeast in warm water for the
required time to ensure activation.
3. Use Fresh Yeast: Ensure the yeast is fresh to avoid inaccurate
results.
4. Accurate Measurements: Measure sugar and yeast solutions
precisely for consistency.
5. Seal Containers Well: Ensure airtight seals to prevent CO₂
leakage.
6. Avoid Contamination: Use clean equipment to prevent
contamination.
7. Equal Volume of Solutions: Use the same volume of solutions
in each beaker for consistency.

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 BIBLIOGRAPHY
THEORY REFERENCES:
 Zotero.in
 BibMe.in
 MyBib.in
 Scribbr.in
 Wikipedia.com
 ScienceDirect.com

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