Experiment No.

4
Rate of Fermentation of Fruit Juices

1. Objective(s):
To study the production of various products formed using fermentation process
2. Intended Learning Outcome (ILOs):
The students shall be able to:
2.1 Produce wine from various fruit juices
2.2 study the rate of fermentation of some fruit juices
3. Discussion:
Fermentation is the slow decomposition of complex organic compound into simpler
compounds by the action of enzymes. Enzymes are complex organic compounds,
generally proteins. Examples f 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 a 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 are
converted to ethyl alcohol. During fermentation of starch, starch is the first hydrolyzed
to maltose by the action of enzyme diastase. The enzyme diastase is obtained from
germinated barley seeds.

Glucose is a reducing sugar and gives red colored precipitated with Fehling’s solution,
when warmed. When the fermentation is complete, the reaction mixture stops giving
any red color or precipitate with Fehling’s solution.

4. Materials:

250 mL Erlenmeyer Flask Apple juice

1 set test tubes Carrot juice
500 mL Beaker Fehling’s solution
Constant temperature water bath Pasteur Salt
Tripod
Wire gauze
Bunsen burner

Pasteur’s Salt solution – Pasteur salt solution is prepared by dissolving ammonium

tartrate 10.0g; potassium phosphate 2.0 g; calcium phosphate 0.2g; and magnesium
sulphate 0.2 g dissolved in 860ml of water.
5. Procedure:
1. Take 5.0 ml of carrot juice in a clean 250 ml conical flask and dilute it with 50 ml
of distilled water.
2. Add 2.0 gram f 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 10 minutes 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 color of the solution or precipitate.
5. Repeat the step 4 ater every 10 minutes when the reaction mixture stops giving
any red color or precipitate
6. Note the time taken for completion of fermentation
7. Repeat steps 1-6 for apple juice
Course: CHEM 005 Experiment No.: 4
Group No.: 6 Section: CH41FB1
Group Members: Date Performed: July 17, 2017
Tayo, Neriza Joy Date Submitted: July 24, 2017
Urbano, Carissa Joy Instructor: Engr. Juanita Apostol
Vergara, Calvin Jhon
Villanueva, Joseph
6. Data and Results

Volume of fruit juice taken = ________ ml

Volume of distilled water added =_________ ml
Weight of Baker’s yeast added =_________ ml
Volume of solution of Pasteur’s salts =_________ ml

Color of reaction with Fehling’s solution

Time (in minutes)
10
20
30
40
50
60

7. Questions:
1. What is Fehling’s solution?
 Fehling's solution is a chemical reagent used to differentiate between
water-soluble carbohydrate and ketone functional groups, and as a test for
reducing sugars and non-reducing sugars, supplementary to the Tollens'
reagent test. The test was developed by German chemist Hermann von
Fehling in 1849.
What is the role of Fehling’s Solution in determining the rate of
fermentation?
THEORY: Fruits and vegetables juice, all contains carbohydrates, i.e.
glucose, fructose, sucrose etc. These are fermented by the enzyme
“Zymase” to ethyl alcohol. Carbon dioxide gas is also evolved in the
process. Rate of fermentation of these juices can be compared by
estimating the amount of carbon dioxide evolved in a definite time under
similar conditions from equal amount of the substances. Another method is
to find out the time taken for complete conversion of equal amount of the
juices into ethanol by the process of fermentation under similar conditions.
Complete conversion can be detected by treating few drops of the solution
with Fehling’s solution. Till sugar is present in the solution, it will give
positive test, i.e. red ppts., with Fehling’s solution. When all the sugar has
been converted into ethanol by fermentation, then this will not give red
ppts., with Fehling’s solution.
 2. What is baker’s yeast?
 Baker's yeast is the common name for the strains of yeast commonly used
as a leavening agent in baking bread and bakery products, where it
converts the fermentable sugars present in the dough into carbon dioxide
and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae,
which is the same species (but a different strain) commonly used in
alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also
a single-cell microorganism found on and around the human body.
What is the role of baker’s yeast in determining the rate of fermentation?
Cells obtain energy through a process called respiration. Yeast normally
respires aerobically. In the absence of oxygen, yeast carries out anaerobic
respiration. Yeast carries out alcohol fermentation which is catalysed by the
enzyme zymase to produces ethanol, carbon dioxide and energy. The rate
of fermentation is influenced by several factors like temperature, type of
sugar solution, concentration of yeast and concentration of glucose. In
order to measure the rate of fermentation, the rate of production of carbon
dioxide. So therefore as the volume of yeast suspension increases, the rate
of fermentation also increases.
8. Conclusion:

We are able to extract pineapple juice and to make wine from it, but the result can
be seen or taste after a month.

9. Further Readings:
Ali, M. F, Bassam, A., El, M. and Speight, J.G. (2005). Handbook of Industrial
chemistry:
organic chemical. New York:McGraw-Hill Co.
Cavani, F. et. al. (Eds). (2009). Sustainable industrial chemistry.Britain: Wiley-VCH.
Kazmer, D. O. (2009). Plastics manufacturing systems engineerin. Munich: Hanser
Gardber
Pub.
Valberg, H. S. (2010). Applied metal forming including FEM analysis. Cambridge:
Cambridge
University Press.
DOCUMENTATION

Extracted Pineapple Extraction Pineapple

Juice Juice