ASIAN INTERNATIONAL PRIVATE SCHOOL

Ruwais, Abu Dhabi

UAE

Chemistry Project
Fermentation in different fruit juices
(2021-2022)

Name: Maansi Sharma

Grade: 11 A
Guided By: Mrs. Sarika Chaurasia
 ASIAN INTERNATIONAL PRIVATE SCHOOL- RUWAIS

CERTIFICATE
This is to certify that Miss. Maansi Sharma of Grade 11-A [Registration
no: 02259] has carried out the project work in Fermentation in different
fruit juices prescribed by the Central Board of Secondary Education, New Delhi
during the academic year 2021-2022.

Teacher –in-charge: Mrs Sarika Chaurasia Date:

Principal: Mr Anzar Salam School Seal:

 CONTENTS
1. Meaning
2. History
3. The importance
4. Theory
5. Requirements
6. Procedures
7. Results
8. Bibliography
 MEANING

1. Fermentation is a process of chemical change in food or drink

because of the action of yeast or bacteria, which may cause it to
produce bubbles or heat, or turn sugars in it into alcohol.
2. The word ‘Fermentation’ has been derived from Latin (Ferver
means to ‘boil’)
3. Fermentation is carried out at a temperature of 4-16°C
(40-60°F).
4. The science of fermentation is known as zymology.
5. Microorganisms survive using carbohydrates (sugars, such as
glucose) for energy and fuel. Organic chemicals like adenosine
triphosphate (ATP) deliver that energy to every part of a cell
when needed.
6. There are mainly three different types of fermentation.
 HISTORY
1. Fermentation precedes human history, as fruits ferment
naturally too.
2. The earliest evidence of winemaking dates from 8000
years ago in Georgia.
3. Almost every culture and geography appears to have
embraced fermentation for millennia.
4. Chinese dynasties used fermentation for the production
of other grain-based beverages like rice wine as long ago as
4000 BC.
5. Yeast has been around for at least 80 million years.
6. Early humans then began to embrace this partnership
with microbes because of its benefits, namely: more
digestible food, food that kept longer, was less likely to
make you sick (as in the case of fermented beverages
compared to water until the turn of the last century) or
simply tasted better than unfermented foods.
7. Early dairy farmers learned, for example, that by
fermenting milk they could store dairy products for much
longer than they would in their raw state, thats how
cheese was born.
8. French chemist Louis Pasteur was the first known
zymologist when in 1854 he connected yeast to
fermentation.
 IMPORTANCE OF FERMENTATION
1. Fermentation destroys many of the harmful microorganisms
and chemicals in foods and adds beneficial bacteria.
2. The process also enriches the food with important things like
proteins, essential amino acids, fatty acids and vitamins.
3. It also results in a decrease in cooking times and fuel
requirements.
 THEORY
1. Different fruit juices contain various sugars like glucose and
fructose. When those juices are treated with yeast, it
converts sugar into glucose and fructose.
2. These monosaccharides are further converted into ethyl
alcohol by another enzyme known as zymase.

3. It takes part in two phases- Anaerobic and Aerobic phases

as shown below.
 REQUIREMENTS
1. Fruits or fruit juices like apple, oranges, lemon etc.
2. Yeast powder
3. Ammonium sulphate ((NH₄)₂SO₄)
4. Fehling's solutions
5. A beaker
6. A round bottom flask
7. A thermometer
8. Test Tubes
9. Dropper Stand
10. Hot Water Bath
11. Conical Flask
12. Distilled Water
 PROCEDURE
Step 1: Take 1g of yeast powder in a beaker, add 20mL of distilled water
and 3/4mL of saturated Ammonium Sulphate and stir the solution using a
glass rod.
Step 2: Pour 2ml of any fruit juice into a clean round bottom flask and add
20mL of distilled water to it.
Step 3: Transfer the content of the beaker into a round bottom flask and
properly shake the mixture.
Step 4: Place the round-bottomed flask into a hot water bath containing
water at 35-45°C and shake the solution after every minute passes.
Step 5: After keeping the round-bottomed flask for 10 minutes, take out 10
drops of the mixture in a test tube and add 1 ml of Fehling's solution (B).
Step 6: Heat the test tube in a hot water for a few minutes to observe the
change in colour and the fermentation of red precipitate.
Step 7: Perform this test after every interval of five minutes until the
mixture gives a red precipitate with Fehling's reagent.
Step 6: Repeat the procedure and take other fruit juice samples.
 RESULTS
1. As we can see, different fruit juices undergo fermentation at different
rates.
2. Lemon juice fermented the fastest whereas Apple juice took the most
time.
3. We can conclude that not all food items ferment at the same rate.
 BIBLIOGRAPHY
1. https://en.wikipedia.org/wiki/Fermentation
2. Google images
3. NCERT Chemistry Textbook
4. https://www.masterclass.com/articles/what-is-fermentation-learn-ab
out-the-3-different-types-of-fermentation-and-6-tips-for-homemade-f
ermentation#how-does-fermentation-work
5. Comprehensive Chemistry Lab Manual