Fermentation Rate

Analysis

Name: Krithika. V
Class: XII

CONTENTS
 1. ACKNOWLEDGEMENT
2. INTRODUCTION
3. INDUSTRIAL FERMENTATION
4. PROS AND CONS
5. OBJECTIVE
6. EXPERIMENT
7. CONCLUSION
8. BIBLIOGRAPHY

ACKNOWLEDGEMENT
“Let us rise up and be thankful, for if we didn’t
learn a lot today, at least we learned a little, and if
we didn’t learn a little, at least we didn’t get sick,
and if we got sick, at least we didn’t die; so, let us
all be thankful.”
– Buddha
 First and foremost, I would like to thank my parents who
provided me with all the necessary material, technical and
moral support in order to complete this project. I further
extend my gratitude to the Central Board of Secondary
Education for bestowing a wonderful opportunity to execute
an investigatory project on the topic ‘Comparative study of
the rate of fermentation’. My thanks also go out to the
principal of our school and our chemistry teacher for being
ever so supportive and offering their guidance throughout the
duration of the activity. It wouldn’t have been possible to
accomplish the aim of this project without the people or the
board mentioned above so I thank everyone once again.

INTRODUCTION
 Fermentation is the chemical process by which molecules
such as glucose are broken down anaerobically that is, without
the requirement of oxygen. Or more so, fermentation is the
foaming that occurs during the manufacture of wine, a process
at the very least 10,000 years old. The frothing results due to
the evolution of carbon dioxide gas. French chemist and
microbiologist Louis Pasteur used the term fermentation in a
narrow sort of sense to describe the changes brought about
by yeast and other microorganisms growing in the absence of
air in the 19th century. Essentially, it is the process in which
carbohydrates such as starch and sugar can be converted to
alcohols and acids.

INDUSTRIAL FERMENTATION

Industrial fermentation processes call for suitable, specific

microorganisms and conditions, such as the careful
adjustment of nutrient concentration. The products can be of
many types like alcohol, glycerol, acetone etc. Nearly all
commercially produced industrial enzymes, such
as lipase, invertase and rennet, are made by fermentation.

In general, fermentations can be divided into four types:[2]

 Production of biomass
 Production of extracellular metabolites
  Production of intracellular components (enzymes and
other proteins)
 Transformation of substrate

The rate of fermentation depends on the concentration of

microorganisms, cells, cellular components, enzymes as well
as temperature, pH and level of oxygen for aerobic
fermentation. Product recovery, although, involves
the concentration of the dilute solution.

PROS AND CONS

PROS:
 Fermented food restores proper bacteria balance in
intestines.
 Fermented foods are rich in enzymes that can help with
constipation.
 It supplies good bacteria helpful in fighting off yeast
infections by balances out the bad bacteria and
preventing overgrowth.
 The consumption of dairy is associated with coronary
heart disease risks. But milk that has been through the
fermentation process may contain properties that are
good for the heart.
CONS:
 A high intake of fermented soy foods increased the risk
of gastric cancer.

 The fermentation process requires high man plus

constant monitoring.

 It’s also an extremely slow process.

OBJECTIVE
My objective for this project is to provide an in depth analysis
of my primary topic surrounding which my experiment was
conducted- fermentation. It is a contribution, however minor,
to the ever expanding field of food technology.
 EXPERIMENT

AIM:

To study the rate of fermentation in the following materials through

comparison:
 Wheat flour
 Gram flour
 Potato juice
 Carrot juice

MATERIALS REQUIRED:

 100mL conical flasks

 250mL conical flasks
 Beaker
 Test tubes
 Bunsen burner
 Tripod stand
 Watch glass
 Wheat flour
 Gram flour
 Potato juice
 Carrot juice
CHEMICALS REQUIRED:

 Distilled water
 Baker’s yeast
 Pasteur’s salts
 Fehling’s reagent
 1% aqueous NaCl solution
 Malt extract
 Dilute iodine solution

PROCEDURE:

 Take 5g of wheat flour in a 100 ml conical flask.

 Add 30 mL of distilled water.
 Boil the contents of the flask for about 5 minutes.
 Filter the above contents after cooling; the filtrate obtained is wheat flour
extract.
 Take the extract into another conical flask and add 5 mL of 1% aq. NaCl
solution.
 Keep this flask in a water bath and maintain the temperature to be of 50-
60 oC and add 2 ml of malt extract.
 After 2 minutes, take 2 drops of the mixture and add diluted iodine
solution to it.
 Repeat the above step every 2 minutes. When no bluish colour is
produced, the fermentation is complete.
 Repeat the above steps for gram flour as well.
 Take 5 ml of carrot juice and potato juice in two clean 250 ml conical
flasks and dilute them separately with 50 ml of distilled water.
 Add 2g of Baker’s yeast and 5 mL of solution of Pasteur’s salts to the
above flasks.
 After 10 minutes, take 5 drops of the solutions from the respective flasks
and add them to individual test tubes containing 2 ml of Fehling reagent.
 Place the test tubes in a boiling water bath for 2 minutes.
 Note the colour of the solution or precipitate.
  Record the total time taken for completion of fermentation.

S.NO SUBSTANCE TIME TAKEN

1. WHEAT FLOUR

2. GRAM FLOUR

3. CARROT JUICE

4. POTATO JUICE

OBSERVATIONS:

Time required for the fermentation:

CONCLUSION:

__________________ takes the least time to ferment, while

__________________ takes the most time.
 CONCLUSION
Fermentation has proven itself to be a very effective way of
food preservation, especially in the production of highly
consumed products like wine, cheese, kombucha and yogurt.
It enhances the taste of the original form of food as well.
Looking into a healthier aspect, a 6-week study in 274 adults
with IBS even found that consuming 4.4 ounces (125 grams)
of yogurt-like fermented milk every day improved IBS
symptoms that included bloating and stool frequency. Even
those with lactose intolerance are relatively fine eating
fermented dairy because of lactose being broken down into
simpler monosaccharides, making digestion of it easier and all
of these benefits are mind blowing, to think of how ancient
this technique actually is.
The bottom line is, fermentation may help increase both the
shelf life and health benefits of various foods but it is to be
taken into consideration that this method of preservation, like
mentioned in the cons, doesn’t account for immortal shelf life.
It is also very much prone to contamination and may cause
major repercussions if not taken seriously.

BIBLIOGRAPHY
  pdfcoffee.com
 greengarageblog.org
 en.wikipedia.org
 www.healthline.com
 www.britannica.com
 NCERT Chemistry Volume 2 Textbook