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Second Year-Projects-5

The document describes an experiment to compare the rate of fermentation of various substances including wheat flour, gram flour, potato juice, carrot juice, orange juice, apple juice, and sugar cane juice. The experiment studies how concentration, time, and temperature affect fermentation rates.

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65 views

Second Year-Projects-5

The document describes an experiment to compare the rate of fermentation of various substances including wheat flour, gram flour, potato juice, carrot juice, orange juice, apple juice, and sugar cane juice. The experiment studies how concentration, time, and temperature affect fermentation rates.

Uploaded by

m9966822
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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VIJAYARATNA JUNIOR COLLEGE

Nallakunta, Hyderabad, Ph: 27621818, 27631818


PROJECT:- 5
Title: A comparative study of the rate of fermentation of (a) Wheat flour, (b) Gram flour (c) Potato juice (d) Carrot
juice (e) Orange juice (f) Apple juice and (g) Sugar-cane juice..

Objective: To determine the rate of fermentation of different substances and study the effect of concentration,
tithe and temperature on the rate of fermentation of these substances.
Background
1. Wheat flour, gram flour, potato juice contains starch. These food materials are crushed to powder and
diluted with water to get starch solution. The germination of barley produces the enzyme diastase
which converts starch into maltose
2(C6 H10O5 ) n + n H 2O 
Diastase
n C12 H 22O11
Strach Maltose
2. Carrot juice, orange juice, apple juice and sugar-cane juice contains sugars like sucrose, glucose and
fructose which on fermentation with yeast gives ethanol. The enzyme invertase convert sucrose into
glucose and fructose. The enzyme zymase in turn convert glucose into ethanol.
C12 H 22 O11 
Invertase
C6 H12O6  C6 H12 O 6
Sucrose Glucose Fructose

C6 H12O6  2 C2 H5OH  2CO 2 


Zymase

Glucose Ethanol
Requirements: Conical flask (100 mL) gas delivery tube glass rod thread balloon, wheat flour, gram flour, potato
juice, carrot juice, Orange juice, apple juice and sugar-cane juice.
Procedure: Take a conical flask(100 rnL) fitted with a delivery tube. Remove the delivery tube and add 10 g of
wheat flour and about 80 mL of the distilled water into the flask. Stir the contents of the flask with a glass rod
and add 2 g of yeast. Stir the contents again. Fit the delivery tube into the mouth of the flask. Tie a balloon
with the help of a thread to the upper d of the delivery tube. As the fermentation proceeds, carbon dioxide gas
is evolved and the balloon inflates. The extent to which the balloon inflates in the given time is the measure of
the rate of fermentation. Repeat the experiment with other materials such as gram flour, potato juice carrot
juice, orange juice, apple juice and sugar-cane juice.
Effect of concentration of yeast: Take one of the above substances (say wheat flour) and carry out the experiment as
explained above, but adding 1 g, 2 g and 3 g of yeast and note the extent of Inflation of balloon in a fixed
interval of time. Note the observations and draw conclusions.
Effect of time: Carry out the reaction using the same substance for different intervals of time and observe the extent
of inflation of balloon and draw your conclusion.
Effect of temperature: It Carry out the reaction using the same substances for a fixed interval of time but at three
different temperatures (25°C, 30°C,and 35°C). Note the extent of fermentation by observing the inflation of
balloon in these reactions and draw conclusions.
Conclusions:
1. As the concentration of yeast increases, the rate of fermentation also increases till an optimum is
reached.
2. Whale the rate of fermentation declines with time at a constant temperature it does not completely
stop However, the longer the fermentation time the higher the degree of fermentation
3. The higher the temperature, more is the yeast activity and therefore the rate of fermentation
increases.. Within thc given range of temperatures. in which. yeast is operative, every one degree rise
in temperature increases the rate of yeast fermentation by 3-5%.

Fig P 5 1 Effect of concentration of yeast on the rate of fermentation


SECOND YEAR

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