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    Chemistry Project

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    mayand singh
    The chemistry project examines the rate of fermentation of different samples - wheat flour, gram flour, rice flour, and potatoes. The objective is to compare how quickly each sample ferments. Fermentation is the process by which sugars and carbohydrates are converted by microorganisms or enzymes. This conversion produces things like wine from juice, beer from grains, bread rising from carbon dioxide, and preservative organic acids from sugars in vegetables.

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    Chemistry Project

    Uploaded by

    mayand singh
    4 views4 pages
    The chemistry project examines the rate of fermentation of different samples - wheat flour, gram flour, rice flour, and potatoes. The objective is to compare how quickly each sample ferments. Fermentation is the process by which sugars and carbohydrates are converted by microorganisms or enzymes. This conversion produces things like wine from juice, beer from grains, bread rising from carbon dioxide, and preservative organic acids from sugars in vegetables.

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    The chemistry project examines the rate of fermentation of different samples - wheat flour, gram flour, rice flour, and potatoes. The objective is to compare how quickly each sample ferments. Fermentation is the process by which sugars and carbohydrates are converted by microorganisms or enzymes. This conversion produces things like wine from juice, beer from grains, bread rising from carbon dioxide, and preservative organic acids from sugars in vegetables.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    4 views4 pages

    Chemistry Project

    Uploaded by

    mayand singh
    The chemistry project examines the rate of fermentation of different samples - wheat flour, gram flour, rice flour, and potatoes. The objective is to compare how quickly each sample ferments. Fermentation is the process by which sugars and carbohydrates are converted by microorganisms or enzymes. This conversion produces things like wine from juice, beer from grains, bread rising from carbon dioxide, and preservative organic acids from sugars in vegetables.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 4

    NAME-

    CHEMISTRY PROJECT
    MAYAND
    SINGH

    CLASS -11
    INDEX
    • # AIM • # OBJECTIVE • # INTRODUCTION •
    #Theory • # MATERIALS REQUIRED • #
    PROCEDURE • # OBSERVATIONS • #
    BIBLIOGRAPHY
     OBJECTIVE
     The purpose of the experiment is – to
     compare the rate of fermentation ofthe given
     samples of wheat flour,gram flour, rice flour
     and potatoes.I became interested in this idea
     when i saw some experiments 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,e.g., converting juice into
     wine, grains into beer, carbohydrates into
     carbon dioxide to leaven bread, and sugars in
     vegetables into preservative organic acids.

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