SUBMITTED BY:

SAHIL KUMAR
ROLL NO. 22

Sunbeam
Varuna

STUDY OF RATE OF
FERMENTATION
Board Roll Number:
SUBMITTED TO:
MR DEVENDRA TIWARI
CHEMISTRY TEACHER

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Comparative Study Of The Rate

Of Fermenatation Of The
Following Materials :

Wheat Flour
Gram Flour
Potato Juice
Carrot Juice

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Acknowledgement

I would like to express my special thanks of gratitude to my teacher Mr.Devendra Tiwari as

well as our principal Dr.Anupama Mishra who gave me the golden opportunity to do this
wonderful project on the topic Comparative Study Of The Rate Of Fermenatation ,
which also helped me in doing a lot of Research and I came to know about so many new
things I am really thankful to them.
Secondly I would also like to thank our chemistry laboratory in charge Mr.Nitin for the much
needed help in setting up the apparatus and rectifying errors and also my parents and
friends who helped me a lot in finalizing this project within the limited time frame.

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Preface

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 yogurt, or vinegar (acetic acid) for use in pickling
foods. History Since fruits ferment naturally,
fermentation precedes human history. Since ancient
times, however, humans have been controlling the
fermentation 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 5000 BC, ancient Egypt
circa 3150 BC, pre-Hispanic Mexico circa 2000 BC, and
Sudan circa 1500 BC. There is also evidence of
leavened bread in ancient Egypt circa1500 BC and of
milk fermentation in Babylon circa 3000 BC.

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Experiment

MATERIALS REQUIRED
I. Conical flask
II. Test tube
III. Funnel
IV. Filter paper
V. Water bath
VI. 1 % Iodine solution
VII. Yeast
VIII. Wheat flour
IX. Gram flour
X. Rice flour
XI. Potato
XII. Aqueuos NaCl solution.

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PROCEDURE

Experiment 1

#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 COOLOING, THE
FILTRATE OBTAINED IS WHEAT FLOUR EXTRACT.
#4 TO THE WHEAT FLOUR 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 OBSERVATIONS.

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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.

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EXPERIMENT- 2

REQUIREMENTS
I. Conical flasks (250 ml),
II. test tubes
III. and water bath,
IV. Carrot juice and
V. Fehlings solution.

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PROCEDURE
I. 1.
II. Take 5.0 ml of carrot juice in a clean 250
ml conical flask and dilute it with 50 ml
of distilled water.
III. 2. Add 2.0 gram of Bakers yeast and
5.0 ml of solution of Pasteurs salts to
the above conical flask.
IV. 3. Shake well the contents of the flask
and maintain the temperature of the
reaction mixture between 35-40C.
V. 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.
VI. Place the test tube in the boiling water
bath for about 2 minutes and note the
colour of the solution or precipitate.
VII. 5. Repeat the step 4 after every 10
minutes when the reaction mixture stops
giving any red colour or precipitate.
VIII. 6. Note the time taken for completion of
fermentation. Pasteurs Salt Solution
Pasteur salt solution is prepared by
dissolving ammonium tartrate 10.0g;
potassium phosphate 2.0 g; calcium
phosphate 0.2g, and magnesium
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sulphate 0.2 g dissolved in 860ml of

water

Thank You

STUDY OF RATE OF FERMENTATION