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    Xii Physics SQP 2018 19

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    isha
    Shivanshi Shukla, a class 12 student, completed an investigatory chemistry project on comparing the rates of fermentation of different fruit and vegetable juices under the guidance of her teacher, Mrs. Archana Jain. The project involved taking carrot juice and potato juice, adding yeast and maintaining the temperature for fermentation. Samples were periodically tested with Fehling's solution to check for reducing sugars and determine when fermentation was complete. The results showed that the rate of fermentation of potato juice was either faster or slower than the rate of fermentation of carrot juice.

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    Xii Physics SQP 2018 19

    Uploaded by

    isha
    51 views10 pages
    Shivanshi Shukla, a class 12 student, completed an investigatory chemistry project on comparing the rates of fermentation of different fruit and vegetable juices under the guidance of her teacher, Mrs. Archana Jain. The project involved taking carrot juice and potato juice, adding yeast and maintaining the temperature for fermentation. Samples were periodically tested with Fehling's solution to check for reducing sugars and determine when fermentation was complete. The results showed that the rate of fermentation of potato juice was either faster or slower than the rate of fermentation of carrot juice.

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    Xii Physics Sqp 2018 19

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    Shivanshi Shukla, a class 12 student, completed an investigatory chemistry project on comparing the rates of fermentation of different fruit and vegetable juices under the guidance of her teacher, Mrs. Archana Jain. The project involved taking carrot juice and potato juice, adding yeast and maintaining the temperature for fermentation. Samples were periodically tested with Fehling's solution to check for reducing sugars and determine when fermentation was complete. The results showed that the rate of fermentation of potato juice was either faster or slower than the rate of fermentation of carrot juice.

    Copyright:

    © All Rights Reserved
    Download as ODT, PDF, TXT or read online from Scribd
    Download as odt, pdf, or txt
    51 views10 pages

    Xii Physics SQP 2018 19

    Uploaded by

    isha
    Shivanshi Shukla, a class 12 student, completed an investigatory chemistry project on comparing the rates of fermentation of different fruit and vegetable juices under the guidance of her teacher, Mrs. Archana Jain. The project involved taking carrot juice and potato juice, adding yeast and maintaining the temperature for fermentation. Samples were periodically tested with Fehling's solution to check for reducing sugars and determine when fermentation was complete. The results showed that the rate of fermentation of potato juice was either faster or slower than the rate of fermentation of carrot juice.

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    EXCELLENT CIRCLE OF STUDIES

    Session: 2019-20

    CHEMISTRY INVESTIGATORY PROJECT FILE

    To compare the rates of fermentation of the fruits / vegetable juice

    Roll No. :

    Submitted to: Mrs. Archana Jain

    Submitted by: Shivanshi Shukla


    CERTIFICATE
    This is to certify that Shivanshi Shukla of class 12 th has successfully
    completed the investigatory project titled

    ‘TO COMPARE THE RATES OF FERMENTATION OF FRUITS OR


    VEGETABLES’

    Under the guidance of Mrs. Archana Jain during the session 2019-20 in
    the partial fulfilment of Chemistry Practical Examination conducted by
    CENTRAL BOARD OF SECONDARY EDUCATION (AISSCE).

    Signature of Internal Examiner

    Principal’s Signature Signature of External examiner


    ACKNOWLEDGEMENT

    I am extremely grateful to acknowledge all the support everyone


    around have shown. I would like to show my gratitude towards all
    those who helped in enriching my ideas with simplicity and creativity.

    I would like to thank my chemistry teacher Mrs. Archana Jain who


    gave me this opportunity to do this project, TO COMPARE THE
    RATES OF FERMENTATION OF FRUITS OR VEGETABLE
    JUICES, which gave me a lot of more knowledge alongside the
    research I did for this project.

    Any attempt at any level can’t be satisfactorily completed without of


    my parents and friends .I am thankful for their continuous
    encouragement.

    Shivanshi
    CONTENT

     THEORY

     EXPERIMENT
     Objective
     Materials required
     Procedure

     OBSERVATION

     RESULT

     BIBLIOGRAPHY
    THEORY

    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 cells. He proposed that fermenting activity
    of yeast is due to active catalysts of biochemical origin. These biochemical catalysts
    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 by enzyme maltose. Glucose is converted to
    ethanol by another enzyme zymase.
    Invertase
    C12H22O11 + H2O C6H12O6 + C6H12O6
    Sucrose Glucose Fructose

    Zymase

    C6H12O6 + C6H12O6 2C2H5OH + 2CO2


    Glucose Fructose Ethanol
    Diastase
    2(C6H1005) n + nH20 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.
    EXPERIMENT

    Objective
    The Objective of this project is to study the rates of fermentation of the following
    vegetable juices.
    i. Carrot juice ii. Potato juice
    Requirements
    Conical flasks (250 ml), test tubes and water bath, Carrot juice and Fehling’s solution.
    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 gram of Baker’s yeast and 5.0 ml of solution of Pasteur’s salts to the above
    conical flask.
    3. Shake well the contents of the flask and maintain the temperature of the reaction
    mixture between 35-40°C.
    4. After 10 minutes 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.
    5. Repeat step 4 after every 10 minutes when the reaction mixture stops giving any
    red colour or precipitate.
    6. Note the time taken for completion of fermentation.
    7. Repeat the same procedure for potato juice. Pasteur’s Salt Solution – Pasteur salt
    solution is prepared by dissolving ammonium tartarate 10.0g; potassium phosphate
    2.0 g; calcium phosphate 0.2g, and magnesium sulphate 0.2 g dissolved in 860ml of
    water.
    OBSERVATION

    Volume of fruit juice taken =


    Volume of distilled water added =
    Weight of Baker’s yeast added =
    Volume of solution of Pasteur’s salts = 5.0 ml
    Time (in minutes) Colour of reaction mixture on reaction with Fehling
    Solution
    Carrot Potato
    RESULT

    The rate of fermentation of potato juice is.............. Than the rate of fermentation of
    carrot juice.

    Fermented potato juice

    Fermented Carrot juice


    BIBLIOGRAPHY
    • www.icbse.com
    • www.wikipedia.com
     www.scribd.com

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