Chemistry Project
Chemistry Project
Chemistry Project
Analysis
Name: Krithika. V
Class: XII
CONTENTS
1. ACKNOWLEDGEMENT
2. INTRODUCTION
3. INDUSTRIAL FERMENTATION
4. PROS AND CONS
5. OBJECTIVE
6. EXPERIMENT
7. CONCLUSION
8. BIBLIOGRAPHY
ACKNOWLEDGEMENT
“Let us rise up and be thankful, for if we didn’t
learn a lot today, at least we learned a little, and if
we didn’t learn a little, at least we didn’t get sick,
and if we got sick, at least we didn’t die; so, let us
all be thankful.”
– Buddha
First and foremost, I would like to thank my parents who
provided me with all the necessary material, technical and
moral support in order to complete this project. I further
extend my gratitude to the Central Board of Secondary
Education for bestowing a wonderful opportunity to execute
an investigatory project on the topic ‘Comparative study of
the rate of fermentation’. My thanks also go out to the
principal of our school and our chemistry teacher for being
ever so supportive and offering their guidance throughout the
duration of the activity. It wouldn’t have been possible to
accomplish the aim of this project without the people or the
board mentioned above so I thank everyone once again.
INTRODUCTION
Fermentation is the chemical process by which molecules
such as glucose are broken down anaerobically that is, without
the requirement of oxygen. Or more so, fermentation is the
foaming that occurs during the manufacture of wine, a process
at the very least 10,000 years old. The frothing results due to
the evolution of carbon dioxide gas. French chemist and
microbiologist Louis Pasteur used the term fermentation in a
narrow sort of sense to describe the changes brought about
by yeast and other microorganisms growing in the absence of
air in the 19th century. Essentially, it is the process in which
carbohydrates such as starch and sugar can be converted to
alcohols and acids.
INDUSTRIAL FERMENTATION
PROS:
Fermented food restores proper bacteria balance in
intestines.
Fermented foods are rich in enzymes that can help with
constipation.
It supplies good bacteria helpful in fighting off yeast
infections by balances out the bad bacteria and
preventing overgrowth.
The consumption of dairy is associated with coronary
heart disease risks. But milk that has been through the
fermentation process may contain properties that are
good for the heart.
CONS:
A high intake of fermented soy foods increased the risk
of gastric cancer.
OBJECTIVE
My objective for this project is to provide an in depth analysis
of my primary topic surrounding which my experiment was
conducted- fermentation. It is a contribution, however minor,
to the ever expanding field of food technology.
EXPERIMENT
AIM:
MATERIALS REQUIRED:
Distilled water
Baker’s yeast
Pasteur’s salts
Fehling’s reagent
1% aqueous NaCl solution
Malt extract
Dilute iodine solution
PROCEDURE:
1. WHEAT FLOUR
2. GRAM FLOUR
3. CARROT JUICE
4. POTATO JUICE
OBSERVATIONS:
CONCLUSION:
BIBLIOGRAPHY
pdfcoffee.com
greengarageblog.org
en.wikipedia.org
www.healthline.com
www.britannica.com
NCERT Chemistry Volume 2 Textbook