The Study

L’école Internationale
( P r o m o t e d b y t h e D r. K . M . C h e r i a n E d u c a t i o n a l S o c i e t y )

Chemistry Project
2023 – 2024

Study Of Rate Of Fermentation Of Juices

Name : Sanjai.S

Exam No. :

Class : XII – A2
 Certificate
We h e r e b y c e r t i f y t h a t t h i s i s t h e B o n a f i d e R e s e a r c h

P r o j e c t Wo r k d o n e b y S . S a n j a i o f c l a s s X I I - A 2 , d u r i n g

the academic year 2023 – 2024.

Principal Teacher in
Charge

Internal Examiner External

Examiner

ACKNOWLEDGEMENT
I am highly indebted to Principal and senior secondary coordinator for

providing permission and required facilities to complete the project.

I am highly grateful to my subject teacher for constructive guidance and

meticulous guidance and constructive suggestions to complete the project within

the stipulated time period.

I am ever thankful to my parents and friends for their constant support and

encouragement for this present study.

Sincere thanks for the library and web resources for providing adequate

knowledge and information to construct the project in a firm structure.

 INDEX

S.No. Content Page No.

1. Objective 1
2. Introduction 1
3. Theory 2
4. Experiment 1 5
5. Experiment 2 6
6. Observation 7
7. Result 9
8. Bibliography 10
 STUDY OF RATE OF
FERMENTATION OF JUICES

Fermentation is a metabolic process that produces

chemical changes in organic substances through the
action of enzymes.

OBJECTIVE
The objective of this project is to study the rates of
fermentation of the following fruit or vegetable juices.
 Apple juice
 Carrot juice

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 INTRODUCTION

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 of 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 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 cells are converted to ethyl alcohol. During
fermentation of starch, starch is first hydrolysed to maltose
by the action of enzyme diastase. The enzyme diastase is
obtained from germinated barley seeds. Fermentation is
carried out at a temperature of 4–16 °C (40–60 °F). This is low
for most kinds of fermentation, but is beneficial for cider as it
leads to slower fermentation with less loss of delicate
aromas. Apple based juices with cranberry also make fine
ciders; and many other fruit purées or flavorings can be used,
such as grape, cherry, and raspberry. The cider is ready to
drink after a three month fermentation period, though more
often it is matured in the vats for up to two or three years.
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 THEORY
Louis Pasteur in 1860 demonstrated that fermentation is a
purely physiological process carried out by living micro-
organism 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 cells. He
proposed that fermenting activity of yeast is due to active
catalysts of biochemical origin. These biochemical catalyst
are called enzymes. Enzymes are highly specific. A given
enzyme acts on a 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
demonstrate 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 Helmont coined the word Iogaslt in 1610 to
describe the bubbles produced in fermentation.
Leeuwenhoek observed and described the cells of yeast with
his newly invented microscope in 1680.
The fruit and vegetable juices contain sugar such as sucrose,
glucose and fructose. These sugars on fermentation in the
presence of the enzymes invertase and zymase give with the
evolution of carbon dioxide. Maltose is converted to glucose
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by enzyme maltose. Glucose is converted to ethanol by
another enzyme zymase .
Invertase
C12H22O11 + H2O C6H12O6 + C6H12O6
Surcose Glucose Fructose
Zymase
C6H12O62C2H5OH + 2CO2
Glucose Fructose ethanol
Diastase
2(C6H10O5)n + nH2OnC12H22O11
Starch Maltose
Maltose
C12H22O11 + H2O 2C6H12O6
Maltose Glucose
Zymase
C6H12O6→2C2H5OH+2CO2
Glucose ethyl alcohol
Glucose is a reducing sugar and gives red coloured
precipitates with Fehling’s solution, when warmed. When the
fermentation is complete, the reaction mixture stops giving
any red colour or precipitate with Fehling solution.

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 EXPERIMENT-1
REQUIREMENTS:
Conical flasks (250 ml), test tubes and water bath, Apple juice
and Fehling’s solution.
PROCEDURE:
 Take 5.0 ml of apple juice in a clean 250 ml conical flask
and dilute it with 50 ml of distilled water.
 Add 2.0 gram of Baker’s yeast and 5.0 ml of solution of
Pasteur’s salts to the above conical flask.
 Shake well the contents of the flask and maintain the
temperature of the reaction mixture between 35-40°C.
 After 10minutes 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 colour of the solution or
precipitate.
 Repeat the step 4 after every 10 minutes when the
reaction mixture stops giving any red colour or precipitate.
 Note the time taken for completion of fermentation.

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 EXPERIMENT-2
REQUIREMENTS:
Conical flasks (250 ml), test tubes and water bath, Carrot juice
and Fehling’s solution.

PROCEDURE:
 Take 5.0 ml of carrot juice in a clean 250 ml conical flask and
dilute it with 50 ml of distilled water.
 Add 2.0 gram of Baker’s yeast and 5.0 ml of solution of
Pasteur’s salts to the above conical flask.
 Shake well the contents of the flask and maintain the
temperature of the reaction mixture between 35-40°C.
 After 10minutes 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 colour of the solution or
precipitate.
 Repeat the step 4 after every 10 minutes when the reaction
mixture stops giving any red colour or precipitate.
 Note the time taken for completion of fermentation.
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 magnesiumsulphate0.2 g
dissolved in 860ml of water.

—6—
Time (in min) Apple juice Carrot juice

10 red red

20 red red

30 red red

40 red brown

50 Brownish red No change

60 brown No change

70 No change No change

—7—
 OBSERVATION

• Volume of fruit juice taken =5.0 ml

• Volume of distilled water added = 50.0 ml

• Weight of Baker’s yeast added = 2.0 g

• Volume of solution of Pasteur’s salts = 5.0 ml

Time (in min) Colour of Reaction

—8—
 RESULTS
The rate of fermentation of apple juice is Less than the
rate of fermentation of carrot juice.

CONCLUSION
1.Rate of fermentation of carrot juice is maximum
2.Rate of fermentation of apple juice is minimum

—9—
 BIBLIOGRAPHY
 www.wikipedia.org
 www.google.com
 www.yahoo.com
 Comprehensive Practical Manual
 NCERT class XII

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