Abstract

To determine the rate of fermentation of various fruit juices.

Fermentation is a slow decomposition of complex organic compound into

simpler compounds by the action of enzymes. Enzymes are generally
protons example of fermentation are souring of milk curd, bread making
wine making, rewing.

The word Fermentation had been derived from latin (Ferver means to
boil). As during fermentation there is lot of frothing of liquid due to the
evolution of carbon dioxide, it gives the appearance as if it is boiling.
Sugars like glucose, sucrose when fermented in presence of yeast cells
are converted to ethyl alcohol. During fermentation of, starch is first
hydrolyzed to maltose by action of enzyme diastase.

Fermentation is carried out at a temperature of 4-16C (40-60F). This is

slow for most kinds of fermentation, but is beneficial for cider as it leads
to slower fermentation with less loss of delicate are ma. Apple based
juices with cranberry also make fine ciders and many other fruit purees or
flavorings can be used, such as grapes, cherry, raspherry. The cider is
ready to drink after a three month fermentation period, though more after
it is material in the vats for up to 2 to 3 years

History of Fermentation
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.French chemist Louis Pasteur was
the first known zymologist, when in 1854 he connected yeast to
fermentation. Pasteur originally defined fermentation as respiration
without air.

Discovery of Fermentation
Louis Pastuer in 1860 demonstrated that fermentation is a purely
physiological process carried out by living microorganism 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 cell. He proposed that fermenting activity of yeast is due to active
catalysts of biochemical origin. These biochemicals are called enzymes.
Enzymes are highly specific compound or a closely related group of
compounds.

Fermentation has been utilized for many years in the preparation of

beverages. Materials from Egyption tombs demonstrated 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
bubble produced in fermentation.

Leeuwenhoek observed anddescribed the cell of yeast with his newly

invented microscope in 1680. The fruit and vegetable juices contain sugar
such as sucrose, glucose, and fructose. These sugars of fermentation in
presence of enzyme invert are and zymose give with the evolution of
CO_2. Maltose is converted to glucose by enzyme maltose, glucose to
ethanol by another enzyme zymose.

Importance of Fermentation.
Enrichment of the diet through development of a diversity of flavors,
aromoas and textures in food substances.
Preservation of substantial amounts of food through lactic acid alcohol,
acetic acids and alkaline fermentation.
Biological enrichment of food substances with proteins, essential
aminoacids, falty acids and vitamins.
Elimination of anti nutrients.
A decrease in cooking times and fuel requirements.

Theory
Fruit juices contain various sugars like glucose, fructose etc. When juices
are treated with yeast and it converts sugar into glucose and fructose.
These monosccharides are further converted into ethyl alcohol by another
enzyme known as zymose.
The relative rates of fermentation can be established with fillings solution
A and B. Since glucose in an aldose gives red precipitate with fellings
solution. When all the quantity of glucose is converted to ethanol, the
mixture will not give red

Requirements.
Fruits such as pineapple, apple, orange, grape, lemon, yeast powder,
ammonium sulphate , fehling's solutions, beaker roundbottom flask,
thermometer,test tubes, dropper, stand, hot water both, conical flask,
distilled water etc.

Procedures :-
Step 1 : Take approximately Ig of yeast powder in beaker, add 20ml
distilled water and 3 -4ml of saturated solution of ammonium sulphate^tir
the solution by a glass rod.

Step 2: Pour 2ml of fruit juice a clean round bottom flask and add 20ml of
distilled water.

Step 3: Now transfer the content of the beaker into a round bottom flask
and shake the mixture.

Step 4: Place the round bottomed flask into a hot water bath containing
water at 35 - 45C and shake the solution after each minute.

Step 5: After keeping the round bottomed flask for 10 min, take out 10
drops of the mixture in a test tube and add 1 ml of "Fehling's solution -B".
Heat the test
tube in a hot water both for few minutes observe. The change in color and
the fermentation of red precipitate. Perform this test after internal of five
minutes until the mixture gives red precipitate with Fehling's reagent.

Step 6: Repeat the procedure in the same way taking other samples of
fruit juices.

Result:-
All fruit juices do not undergo fermentation at the same rate. The
increasing order of the rate of fermentation is:

Apple <Pine apple juice = orange juice <Grape juice < Lemon Juice.

Bibliography
PRACTICAL CHEMISTRY COMPREHENSIVE - XII
NCERT TEXT BOOK-XII
INTERNET