Scribd
Upload
26 views

Chemistry Project

The document describes an experiment to compare the rate of fermentation of wheat flour, gram flour, rice flour, and potatoes using yeast. It includes the aim, objectives, introduction, theory, materials, procedure, observations and conclusion of the experiment.

Uploaded by

khwaja2212207
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
26 views

Chemistry Project

The document describes an experiment to compare the rate of fermentation of wheat flour, gram flour, rice flour, and potatoes using yeast. It includes the aim, objectives, introduction, theory, materials, procedure, observations and conclusion of the experiment.

Uploaded by

khwaja2212207
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 13

CHEMISSTRY

INVESTIGATORY PROJECT

NAME: POORNA. Y
CLASS: 12 SEC: B
ROOL.NO: 12B30
INDEX

• # AIM
• # OBJECTIVE
• # INTRODUCTION
• #Theory
• # MATERIALS REQUIRED
• # PROCEDURE
• # OBSERVATIONS
• # BIBLIOGRAPHY
AIM OF THE EXPRIMENT

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 of the
given samples of wheat flour, gram flour,
rice flour and potatoes. I 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, e.g., converting
juice into wine, grains into beer,
carbohydrates into carbon dioxide to
leaven bread, and sugars in vegetables
into preservative organic acids.
INTRODUCTION

Fermentation typically is the conversion of


carbohydrates to alcohols and carbon dioxide or
organic acids using yeasts, bacteria, or a
combination thereof, under anaerobic conditions.
A more restricted definition of fermentation is the
chemical conversion of sugars into ethanol. The
science offer mentation 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 citric acid sour foods
such as sauerkraut, dry sausages, kimchi and
yoghurt, or vinegar for use in pickling foods.
THEORY

Wheat flour, gram flour, rice flour and


potatoes contains 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 colour with iodine whereas
product of fermentation starch do 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
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.
MATERIALS REQUIRED
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 cooloing,
the filtrate obtained is wheat flour extract.
• # To the wheat flour extract. taken in a
conical flask. Add 5 ml of 1% aq. NaCl
solution.
• # Keep this flask in a water bath maintained
at a temperature of 50-60 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 of fermentation.
• # Repeat the experiment with gram flour
extract, rice flour extract, potato extract and
record the observations.
Observations
Time required for the fermentation—-
# Wheat flour — 10 hours
# Gram flour — 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

You might also like