JAWAHAR NAVODAYA VIDYALAYA

LONI, BURHANPUR

CHEMISTRY PROJECT FILE

Session : 2019-20
PROJECT TITLE :Comparative study of rate of fermentation in
different food items.

SUBMITTED BY: LOVEKESH PATIL

CLASS : XII , SCIENCE Roll No. ............................

SUBMITTED TO: DR. C.S.PANKAR

(PGT CHEMISTRY)

...................................... .................................

GUIDE TEACHER SIGN. PRINCIPAL SIGN.

....................................

INVIGILATOR SIGN.
 JAWAHAR NAVODAYA VIDYALAYA
LONI, BURHANPUR (M.P.)

CERTIFICATE
This is to certify that the project was done by “LOVEKESH
PATIL” student of class 12th registration number .................................... in
partial fulfilment of the Chemistry examination 2019-20 certify that
this project is done by him with his own efforts with guidance and
supervision of the teacher.

I approve the project for submission as required for the partial

fulfilment of the higher secondary school certificate.

PROJECT GUIDE PRINCIPAL

DR. C.S.Pankar JNV Burhanpur

 ACKNOWLEDGEMENT

I am very glad to have the opportunity to make this project &

express my profound gratitude and deep regards to my guide
Dr. C.S.Pankar, for his exemplary guidance, monitoring and
constant encouragement throughout this project. I would like to
thank the people who helped me directly or indirectly to
complete this project.

I would also like to extend my gratitude to Mr. A. George,

principal JNV Burhanpur, for their valuable encouragement and
approval of the project work.

Lastly, I thank the Almighty, my parents and friends for their

constant encouragement.

LOVEKESH PATIL

Class – 12th PCB

 INDEX

1. Theory
2. Characteristics of enzymes
3. Experiment 1
(i) Apparatus
(ii) Chemicals
(iii) Theory
(iv) Procedure
(v) Result
(vi) Precaution
4. Experiment 2
(i) Apparatus
(ii) Chemicals
(iii) Theory
(iv) Procedure
(v) Observation
(vi) Result
(vii) Precaution
THEORY :
The process of slow decomposition of large complex organic
molecules into simpler ones under the influence of enzymes (the
complex non-living nitrogenous compounds present in living micro-
organisms-ferments) is called Fermentation.
For example, cane sugar on fermentation with yeast gives ethyl
alcohol and carbon dioxide.

C6H12O6 yeast 2 C2H5OH + 2 CO2

The rate of fermentation depends upon :

i) Temperature
ii) Concentration of substance undergoing fermentation.
iii) pH value of solution.
If the amount of particular substance undergoing fermentation is
different in different sources, the rate of fermentation will also be
different.
CHARACTERISTICS OF ENZYMES
1. They are complex non-living nitrogenous compounds present
in the body of living micro-organisms.
2. They are colloidal and act as catalysts.
3. They are highly specific in their action, one enzyme can
catalyse only one reaction.
4. They are sensitive to reaction condition and can function
effectively at optimum condition of temperature and pH value.
5. Presence of some other substances called co-enzymes
enhances the efficiency of the enzymes.

Fermentation is basically an enzymatic activity and is very sensitive

to temperature and pH changes. Enzymatic activity is also affected
by the changes in the concentration of reactants and chemical
shocks. Enzymes are added to the system through ferments which
are living substances containing enzymes. for example, Easter
living fungus containing enzyme diastase and zymase which are
required for the fermentation of sugar to ethyl alcohol. The rate of
fermentation depend upon temperature, PH and concentration of
carbohydrate. Different source material contain different amounts of
Carbohydrate, hence different rate of fermentation.
Beside sugar many food materials such as wheat, gram,
maize, potatoes which contain starch also undergo fermentation.
During this fermentation process coma starch is converted into
smaller molecules of maltose glucose and finally carbon dioxide
and water series of enzyme catalysed reaction.

Experiment: 01
To compare the rate of fermentation of: (i) Apple juice (ii) Orange
juice and (iii) Carrot juice.
APPARATUS
Conical flasks, test tubes, water bath.
CHEMICALS REQUIRED
Apple juice, Orange juice, Carrot juice, Pasteur’s salt, distilled water
Fehling solution ‘A’ and ‘B’.
PASTEUR’S SALT: It is the nutrient for the living cell of the ferment.
It is a mixture of equal amount of pots, phosphate, calcium
phosphate, magnesium sulphate and ammonium tartarate.
THORY
Orange, Apple and carrot contain sucrose. This is converted into
fructose and glucose in the presence of enzyme invertase.

C12H22O11 + H2O invertase C6H12O6 + C6H12O6

 Glucose and Fructose are converted into ethy alcohol and
carbon dioxide by enzyme zymase present in yeast.

C6H12O6 zymase 2C2H5OH + 2CO2

Glucose is a reducing sugar and gives red ppt. On boiling
with Fehling solution. The relative rate of fermentation of
different sugars may be compared by testing with standard
Fehling solution. On completion of fermentation no glucose
is left, hence the solution gives no red colour with Fehling
solution.
PROCEDURE:
1. Take one ml of apple juice in conical flask and dilute
with 20ml water. Then add 3ml of saturated solution of
Pasteur’s salt. Add to it one gram Baker’s yeast in 10ml
of water. Shake the contents of the flask and warm on a
water bath for 2-3 minutes.
2. Take 1ml of Fehling solution ‘A’ and ‘B’ each in a test
tube.
3. After 2 minutes, add 5 drop of juice solution to Fehling
solution taken in the tube, shake the contents and keep
in boiling water for 2 minutes and note the change in
the colour of the solution.
4. Repeat the above experiments after every two minutes
and note the change in colour.
5. When the reaction mixture stops giving any red colour
or ppt. with Fehling solution, fermentation is said to be
complete.
Repeat the above experiments with other samples of juice
and record observation in the observation table given.
 Time in Colour of the solution with Fehling solution obtained in case of
minutes Apple juice Orange juice Carrot juice

1
2
3
4
5
6
7
8
9
10

RESULT:
The rate of fermentation of different given juices in the
decreasing order is ..........................
PRECAUTIONS:
1. The temperature of the solution should be below 40˚ C.
2. Ethyl alcohol formed during fermentation destroys the
activity of the enzymes and the reaction stops. More
yeast should be added at regular intervals.
Experiment: 02
To study the fermentation of (i) Wheat flour (ii)
Gram flour (iii) Potato juice by saliva.
APPARATUS
Conical flasks, beaker, glass rod, funnel, funnel stand,
tripod stand, burner, boiling tubes.
CHEMICALS REQUIRED
Wheat flour, gram flour, potatoes, iodine solution, 1%
NaCl solution.
THEORY:
Wheat and gram flour are rich in starch, which undergoes
fermentation under the influence of the enzyme ptyslin
present in the human saliva.
2(C6H12O6)n + nH2O n C12H22O6

Starch Maltose

Starch gives blue colour with iodine whereas the

products of fermentation do not impart any colour. When the
fermentation is complete the reaction mixture will give no
colour with iodine. Thus the rate of fermentation of various
sources of starch can be compared by noting the time taken
for completion of the reaction. The rate of digestion depends
upon the temperature and pH value.
PROCEDURE:
1. Preparation of starch solution. Take 2.0g of Wheat
flour in a conical flask. Add 10ml of water and boil the
 contents, filter the solution and label the filtrate as
wheat flour extract
2. Collection of saliva. Wash the mouth with warm water
at 40˚C. In the mouth. Garglr well to mix maximum
saliva and collect in a clean beaker. Filter and collect in
a boiling test tube.
3. Observation of rate of fermentation.
(i) Add 2ml of 1% NaCl to wheat flour extract.
Place it in a water bath at 35˚-40˚C.
(ii) Add 2ml of saliva solution to the above
solution and place in a hot water.
(iii) Take a number of tubes in a test tube stand
and add 5ml of water and 3-5 drops of
iodine to each of the tube.
(iv) After interval of 30sec, transfer 2 drop of
reaction mixture to the first tube containing
iodine solution. Shake and note the colour
change. Repeat it after every 30sec till
formation of blue colour stops.
(v) Fermentation is completed when the
reaction mixture gives no blue colour with
iodine solution. Repeat the experiment with
gram flour and potato extract. Record the
time taken in the table as given below.
OBSERVATIONS

Time in Colour of the solution obtained in the case of

seconds Wheat flour extract Gram flour extract Potato extract
1 30
2 60
3 90
4 120
5 150
6 180
RESULT
The rate of fermentation of different given substances in the
decreasing order are .......................................... .