CHEMISTRY

INVESTIGATO
RY PROJECT
fermentation of fruits
and vegetables juices

RUHANI BHAGAT
XII C
INDEX
ACKNOWLEDGEM
ENT
I would like to express my sincere
gratitude to my chemistry mentor
Mr.__________
, for his vital support, guidance and
encouragement without which this
project would not have come forth.
CERTIFICATE
It is hereby to certify that, the original and genuine
investigation work has been carried out to investigate about
the subject matter and the related data collection and
investigation has been completed solely, sincerely and
satisfactorily done by RUHANI BHAGAT of Class XII C, KV
JNU Campus, New Delhi regarding the project titled
FERMENTATION OF FRUITS AND VEGETABLE JUICES.

Submitted for ALL INDIA SENIOR SECONDARY

EXAMINATION (AISSE) held on _____________ at KV
JNU Campus, New Delhi.

SIGNATURE OF GUIDE EXTERNAL

EXAMINER
OBJECTIVE:
The Objective of this project is to study the rates of
fermentation of the following fruit and vegetable juices:
1)Apple juice
2)Orange juice
3)Carrot juice
4)Pomegranate juice
5) Pineapple juice
The primary objective of this investigatory project is to explore and understand
the process of fermentation in the context of fruit juices. Fermentation, a
biological process involving the conversion of sugars into alcohol and gases by
microorganisms, plays a crucial role in various food and beverage industries.
The aim is to investigate how different factors, such as the type of juice,
temperature, and duration, influence the fermentation process. Through
systematic experimentation and analysis, we seek to unravel the impact of these
variables on the rate and efficiency of fermentation, providing insights into the
underlying chemical reactions and microbial activities. This project aims to
enhance our comprehension of the principles governing juice fermentation,
contributing valuable knowledge to the fields of food science and chemistry.

INTRODUCTION:
Fermentation
is the process of slow decomposition of
c o m p l e x organic compound into simpler ones under
the influence of enzymes

Enzymes
are complex organic compounds, generally
proteins.
Examples of fermentation are:
s o u r i n g o f m i l k o r c u r d , b r e a d making, wine
making and brewing.The word Fermentation has
been derived from Latin word “ferver” which means
‘boiling’.

As during fermentation there is lot of frothing o f t h e

liquid due to the evolution of carbon
d i o x i d e , i t g i v e s t h e 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,starchis first hydrolyzed tomaltose by
the action of enzymediastase t
enzyme diastase
is obtained from germinated barleyseeds.)Fer
mentation is carried out at a temperature of 35-
40°C. This is lowfor most kinds of fermentation,
but is beneficial for cider as it leads toslower
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

THEORY

Fruits and vegetables juice, all contains

carbohydrates,i.e. glucose,fructose, sucrose etc.
These are fermented by the enzyme
“Zymase”to ethyl alcohol

.
Carbon dioxide gas is also evolved in the
process.
Rate of fermentation of these juices can be
compared by estimatingthe amount of carbon
dioxide evolved in a definite time under
similar conditions from equal amount of the
substances.

Another method
is to find out the time taken for c
o m p l e t e conversion of equal amount of the
juices into ethanol by the processof
fermentation under similar conditions. Complete
conversion can
bed e t e c t e d b y t r e a t i n g f e w d r o p s o f t
he solution with
Fehling’s solution.Till sugar is present in the
solution, it will give positive test, i.e. red
ppts.,with Fehling’s solution. When all the
sugar has beenconverted into ethanol by
fermentation, then this will not give
red ppts., with Fehling’s solution.
EXPERIMENT:
Requirements:
Apparatus
:Test tubes, test-tube stand, test-tube holder, tripod
stand, wire gauze, beaker, pipette (2mL), conical
flasks (100mL), dropper, Stopwatch.
Chemicals
:Distilled water, yeast, Pasteur’s salt, Fehli
ng’s solution A and B,Apple juice,
Orange juice, Carrot juice, Pineapple
juice, Pomegranate juice.

PROCEDURE
1 take 5.0 ml of carrot juice in a clean 250 ml
conical flask and dilute it with 50 ml of distilled
water.
2 add 2.0 g of baker’s yeast and 5.0 ml of solution
of pasteur’s solution of Pasteur’s salts to the above
conical flasj
3 Shake well the contents of the flask and maintain
the temperature of the reaction mixture between
35-40 degree Celsius
4 After 10 minutes take 5 drops of reaction
mixture from the flask and add to a test tube
containing 2 ml of Fehling’s reagent . Place the
test tube in the boiling water bath for about 2
minutes and note the colour of solution or
precipitate.
5. Reoeat step 3 after every 10 minutes when the
reaction mixture stops giving any red precipitate.
6. Note time taken for completion of fermentation
7. Repeat the same procedure for potato juice

Pasteur’s salt solution : solution prepared by

dissolving ammonium tartarate 10.0 g , potassium
phosphate 2.0 g, calcium phosphate 0.2 g and
magnesioum sulphate 0.2 g dissolved in 860 ml of
water
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
RESULT

Rate of fermentation of juices is

Rate of fermentation of apple
juice is more thanfermentation of
carrot juice