CHEMISTRY PROJECT

FERMENTATION
 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 (Fever
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 hydrolysed to maltose by action of enzyme diastase.
Fermentation is carried out at a temperature of 4-16°C (40-
60°F). 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 flavourings
can be used, such as grapes, cherry, raspberry.
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 Pasteur 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 biochemical 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 Egyptian 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 Helmond coined the word iogaslt in 1610 to
describe the bubble produced in fermentation.

Leeuwenhoek observed and described 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 flavours, aromas 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, fatty acids and vitamins.

 Elimination of anti nutrients.

 A decrease in cooking times and fuel requirements.

 The food is spoiled by microorganisms. It is a result

of fermentation.

 Alcohol and dairy products are produced from fruits and

milk. It is a result of fermentation.
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 fehling ‘s 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 - 45°C 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 colour 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
 NCRET TEXT BOOK-XII
 INTERNET
THANK YOU!