Chimestry Project
Chimestry Project
Chimestry Project
INVESTIGATORY
PROJECT
1
2
TOPIC
“COMPARATIVE STUDY OF THE RATE OF FERMENTATION
OF FOLLOWING MATERIALS: WHEAT FLOUR, GRAM FLOUR,
POTATO JUICE, CARROT JUICE.”
By – Akash
pandey
3
CERTIFICATE
This is to certify that Akash pandey student of class XII (sci) has
successfully prepared the report on the project entitled
“Comparative study the rate of fermentation of following
materials: wheat flour,gram flour, potato juice, carrot juice
etc.” under the guidance of Mr. Arindam Ghosh (Internal teacher
). The report is the result of this effort and endeavors. The report is
found worthy of acceptance as final project report for the subject
chemistry of class XII (sci)
_______________________________
____________________________________
4
ACKNOWLEDGEMENT
5
DECLARATION
Akash Pandey
Class XII (science)
6
7
CONTENT
8
OBJECTIVE
9
just a few degrees from this temperature alters the activity of
the microbes and affects the quality of the final product.
10
In order to help us do this we need to know fermentation
kinetics. When we talk about fermentation kinetics we are
talking about fermentation models. Kinetics and modellings
are very useful to us as tools to make fermentation predictions
and enhancing our experimental designs to be more focused to
the specific problems such as the rate limiting steps or product
inhibition.
The study of fermentation kinetics helps us by providing clear
quantitative data for us to understand the process and improve
the process accordingly. Peering into observation ports might
be good advertising gimmick for fermentation technology but
do not really help much in understanding the process or even to
control and predict the fermentation outcome. Subjective
observations will rarely help in producing optimum
fermentation process and thus affect profitability studies and
making decisions.
Its numbers that count!
Thus the importance of the study of fermentation kinetics or
models.
INTRODUCTION
12
Yeasts are unicellular eukaryotic microorganisms classified in the
kingdom Fungi, Yeast size can vary greatly depending on the
species, typically measuring 3-4 µm in diameter, although some
yeasts can reach over 40 µm. Most yeasts reproduce asexually by
mitosis, and many do so by an asymmetric division process called
budding. Yeasts do not form a single taxonomic or phylogenetic
grouping. The term yeast is often taken as a synonym for
Saccharomyces cerevisiae.
Natural fermentation precedes human history. The earliest
evidence of winemaking dates from eight thousand years ago, in
Georgia, in the Caucasus area. Seven-thousand-year- old jars
containing the remains of wine have been excavated in the Zagros
Mountains in Iran. There is strong evidence that people were
fermenting beverages in Babylon circa 3000 BC, ancient Egypt
circa 3150 BC, pre-Hispanic Mexico circa 2000 BC, and Sudan
circa 1500 BC. Ancient fermented food processes were developed
long before man had any knowledge of the existence of the
microorganisms involved.
14
APPARATUS REQUIRED
➢ Conical flask
➢ Filter paper
➢ Water bath
➢ 1% iodine solution
➢ Yeast
➢ Fehlings reagent
15
EXPERIMENT:-1
Aim:
Comparatively study the study rate of fermentation of apple
juice and carrot juice etc
16
minutes. The colour of the solution or precipitate
was then noted.
17
OBSERVATION
(in Apple juice Sweet lime Carrot juice Orange juice Tomato juice
minutes) juice
10 Red Red Red Red Red
20 Red Red Red Red Brownish Red
30 Red Red No change Red Brown
40 Red Red No change Brown Dark Brown
50 Brownish Greenish No change No change No change
Red Brown
60 Brown No change No change No change No change
70 No change No change No change No change No change
18
CONCLUSION
19
20
Experiment-2
Aim:-
To comparatively study the rate of fermantation of wheat
flour, gram flour , potato.
21
7.Repeat step 6 after every two minute.When no
bluish colour is produced the fermentation is
completed.
22
OBSERVATION
CONCLUSION
23
24
25
Precautions:
All apparatus should be clean and washed properly.
The flask should not be rinsed with any of the
solution.
26
BIBLIOGRAPHY
Beasley, DeAnna E.; Koltz, Amanda M.; Lambert, Johanna E.; Fierer,
Noah; Dunn, Rob R. (July 2015). Li, Xiangzhen (ed.). “The Evolution
of Stomach Acidity and Its Relevance to the Human Microbiome”
27
McBroom, A.J.; Kuehn, M.J. (2007). “Release of outer membrane
vesicles by Gram-negative bacteria is a novel envelope stress
response”. Molecular Microbiology
Leege, Lissa. “How does the Venus flytrap digest flies?”. Scientific
American. Retrieved 2008-08-20.
Kuehn, M.J.; Kesty, N.C. (2005). “Bacterial outer membrane vesicles
and the host-pathogen interaction”. Genes & Development
28