INDEX

Sr. No Topic Date

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1
 AIM
To compare the rate of fermentation of given sample of Apple
juice , carrot juice and orange juice.
The purpose of the experiment is – to compare the rate of
fermentation of the Apple juice , orange juice and carrot
juice . I became interested in this idea when I saw some
experiment on fermentation and wanted to find out some
scientific facts about fermentation . The primary benefit of
fermentation is the conversion of sugars and other
carbohydrates , eg. Converting juice into wine , grains into
beer, carbohydrates into carbon dioxide to leaven bread , and
sugars in vegetables into preservative organic acids .

THEORY :
Fermentation typically is the conversion of carbohydrates to
alcohols and carbon dioxide or organic acids using yeasts ,
bactria or a combination thereof, under anaerobic condition
. A more restricted definition of fermentation is the
chemical conversion of sugars into ethanol, the science of
fermentation is known as zymology.
2
 In this experiments, The rate of fermentation in orange
juice, apple juice and carrot juice cane be attribute to
variation in sugar content and nutrient compositions . yeast,
responsible for fermentation, metabolizes sugar to produces
alcohol and carbon dioxide. Orange juice , rich in fructose,
may ferment at a different rate than apple juice , which
contains both fructose and glucose. Carrot juice, with its
natural sugars , could exhibit a distinct fermentation profile.
Factors like PH , temperature , and yeast activity also
influence the overall rate .

(i ) C12H22O11 + H2O Invertase C6H12O6 + C6H12O6

Glucose Fructose

Glucose and fructose are converted into C2H5OH and CO2 by

enzyme zymase present in yeast.

(ii ) C6H12O6 Yeast/zymase 2C2H5OH + 2CO2

Material Required :
1. Orange Juice
2. Apple Juice
3.Carrot Juice
4.Baker’s yeast
5.Balloons or Gas collection tubes

3
6.Sugar content measurement tools
7.Fermentation vessels ( e.g., small bottles or
containers )
8.Thermometer
9.Stopwatch
10. pH testing strips
11. beakers and test tubes