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Chemistry Project

The document discusses a student project comparing the rate of fermentation of apple juice and carrot juice. It provides background on fermentation including how it works, uses, industrial fermentation processes, and the theory behind fermentation of sugars. It also details the student's experiment on fermenting apple juice and testing for reducing sugars with Fehling's solution.

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surathsarakani
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22 views18 pages

Chemistry Project

The document discusses a student project comparing the rate of fermentation of apple juice and carrot juice. It provides background on fermentation including how it works, uses, industrial fermentation processes, and the theory behind fermentation of sugars. It also details the student's experiment on fermenting apple juice and testing for reducing sugars with Fehling's solution.

Uploaded by

surathsarakani
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
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CHEMISTRY INVESTIGATORY PROJECT

Topic
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Comparative study of the Rate of Q

Fermentation of various food materials Q

By Reh an Khan. H 0

XII SMART

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ACKNOWLEDGEMENT

I would like to express my


gratitude to my teacher
Mrs.Sunita Reddy mam who
gave me the opportunity to do
this project which helped me
do a lot of research and I
gained knowledge and a lot of
new things through this
project
a,
0
CERTIFICATE

This is to certify that this project


has been made by Rehan Khan . H
of XII SMART on the topic
"comparative study of the Rate of
Fermentation of various food
materials under the guidance of
my chemistry teacher Mrs. Sunita
Reddy and has been completed
successfully
a,
0
STUDl' ·1· RATES OF
P TATION OF APPLE
AND CARROT JUICE

OBJECTIVE
The Objective of this project is to study the rates of
fermentation of the following fruit or vegetable juices.

1. i. Apple juice
2. ii. Carrot juice

INTRODUCTION
Fermentation is the slow decomposition of complex
organic compound into simpler compounds by the action
of enzymes. Enzymes are complex organic cotnpounds,
generally proteins. Examples of fermentation are: souring
of milk or curd, bread making, wine making and brewing.

The word Fermentation has been derived from Latin


(Ferver which means to 'boil').As during fermentation
there is lot of frothing of the liquid due to the evolution of
carbon dioxide, it gives the appearance as if it is boiling.

Sugars like glucose and sucrose when fermented in the


presence of yeast cells are converted to ethyl alcohol.
During fermentation of starch, starch is frrst hydrolysed to
maltose by the action of enzyme diastase. The enzyme
diastase is obtained from genninated barley seeds.

Fermentation is carried out at a temperature of 4-16 °C


(40-60 °F). This is low for most kinds of fermentation,
but is beneficial for cider as it leads to slower
fermentation with less loss of delicate aromas. Apple
based juices with cranberry also make fme ciders; and
many other fruit purees or flavorings can be used, such as
grape, cherry, and raspberry. The cider is ready to drink
after a three month fermentation period, though more
often it is matured in the vats for up to two or three years.

USES
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.

Food fermentation has been said to serve five main


purposes:U.U

. Enrichment of the diet through development of a


diversity of flavors, aromas, and textures in food
substrates
. Preservation of substantial amounts of food through
lactic acid, alcohol, acetic acid and alkaline
fermentations
. Biological enrichment offood substrates with
protein, essential amino acids, essential fatty acids,
and vitamins
. E1imination of antinutrients
. A decrease in cooking times and fuel requirements
INDUSTRIAL FERMENTATION

Fermentation is any process where microorganisms use an


external food source for energy. This process is done in a
fermenter, conditions are controlled by mixing, water
jacket.

Fermenter
On next page is a diagram of a simple fermenter. In
industry, these would be very large and would have
lots of different pipes and tubes coming out of it for
various functions.
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I

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lr 1
il~:._•1- - ~---•
r •· ; • ■ -
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fJ~f'~ ,
--=--=::: _ , - 1, _ ~ ····1.I
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:,, ~ - ., • I ■--;..;. I
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L ''. ~I ~- ~- C • •
r,~ ~-_ _,.l ""
ij,~ J l
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Substrate in _ __ _ __ Waste Gas

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Dat a Logger

Water Paddles
jacket

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Product _ __. _ _ _ Sterile air in


C> www. ~ c e aid. net

Paddles Inside the fermenter, they are


rotated to evenly distribute
the mixture.
Water Jacket Cold water is pumped through
this to reduce and maintain
the temperature. Respiration
by microorganisms heats it up.
Data logger Measures a range of
conditions (temperature,
pH, oxygen concentration);
measurements can be used
to adjust the conditions in
the fermenter.
Products Products are removed, all
at once in batch culture or
bit by bit in continuous.
Air supply Provides oxygen for
respiration. Must be
sterilised so no extra
. .
m1croorgan1sms
contaminate the fermenter.
THEORY
Louis Pasteur in 1860 demonstrated that fermentation is a
purely physiological process carried out by living micro-
organism like yeast. This view was abandoned in 1897
when Buchner demonstrated that yeast extract could bring
about alcoholic fermentation in the absence of any yeast
cells. He proposed that fermenting activity of yeast is due
to active catalysts of biochemical origin. These
biochemical catalyst are called enzymes. Enzymes are
highly specific. A given enzyme acts on a specific
compound or a closely related group of compounds.

Fermentation has been utilized for many years in the


preparation of beverages. Materials from Egyptian tombs
demonstrate the procedures used in making beer and
leavened bread. The history of fermentation, whereby
sugar is converted to ethanol by action of yeast, is also a
history of chemistry. Van Helmont coined the word
iogaslt in 1610 to describe the bubbles produced in
fermentation. Leeuwenhoek observed and described the
cells of yeast with his newly invented microscope in
1680.

The fruit and vegetable juices contain sugar such as


sucrose, glucose and fructose. These sugars on
fermentation in the presence of the enzymes invertase and
zymase give with the evolution of carbon dioxide.
Maltose is converted to glucose by enzyme maltose.
Glucose is converted to ethanol by another enzyme
zymase

lnvtrtase

Sucrose Glucose Fructose

Zyrrase

Glucose Fructose Ethanol


Diastase

Starch Maltose

Maltose

Maltose Glucose

Zyrrase

Glucose Ethyl alcohol

Glucose is a reducing sugar and gives red coloured


precipitates with Fehling' s solution, when warmed. When
the fermentation is complete, the reaction mixture stops
giving any red colour or precipitate with Fehling solution.
HOMEMADE~ .net L~
• •
EXPERIMENT
REQUIREMENTS

Conical flasks (250 ml), test tubes and water bath, Apple juice
and Fehling's solution.

PROCEDURE

1. Take 5.0 ml of apple juice in a clean 250 ml conical


flask and dilute it with 50 ml of distilled water.

2. Add 2.0 gram of Baker's yeast and 5.0 ml of solution of


Pasteur's salts to the above conical flask.

3. Shake well the contents of the flask and maintain the


temperature of the reaction mixture between 35-40°C.

4. After 10minutes take 5 drops of the reaction mixture


from the flask and add to a test tube containing 2 ml of
Fehling reagent. Place the test tube in the boiling water
bath for about 2 minutes and note the colour of the
solution or precipitate.

s. Repeat the step 4 after every 10 minutes when the


reaction mixture stops giving any red colour or
precipitate.

6. Note the time taken for completion of fermentation

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