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    Investigatory Project

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    sanjaisaravanan70
    Sanjai S conducted a chemistry project to study the rate of fermentation of apple juice and carrot juice. Two experiments were performed where 5 mL of each juice was diluted and fermented using yeast and maintaining the temperature between 35-40°C. Samples were tested every 10 minutes with Fehling's solution. Apple juice fermentation took longer, showing color change until 70 minutes, while carrot juice fermentation completed faster within 60 minutes, showing no color change. The conclusion is that carrot juice fermented at a faster rate than apple juice.

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    Investigatory Project

    Uploaded by

    sanjaisaravanan70
    36 views14 pages
    Sanjai S conducted a chemistry project to study the rate of fermentation of apple juice and carrot juice. Two experiments were performed where 5 mL of each juice was diluted and fermented using yeast and maintaining the temperature between 35-40°C. Samples were tested every 10 minutes with Fehling's solution. Apple juice fermentation took longer, showing color change until 70 minutes, while carrot juice fermentation completed faster within 60 minutes, showing no color change. The conclusion is that carrot juice fermented at a faster rate than apple juice.

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    Investigatory project

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    Sanjai S conducted a chemistry project to study the rate of fermentation of apple juice and carrot juice. Two experiments were performed where 5 mL of each juice was diluted and fermented using yeast and maintaining the temperature between 35-40°C. Samples were tested every 10 minutes with Fehling's solution. Apple juice fermentation took longer, showing color change until 70 minutes, while carrot juice fermentation completed faster within 60 minutes, showing no color change. The conclusion is that carrot juice fermented at a faster rate than apple juice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    36 views14 pages

    Investigatory Project

    Uploaded by

    sanjaisaravanan70
    Sanjai S conducted a chemistry project to study the rate of fermentation of apple juice and carrot juice. Two experiments were performed where 5 mL of each juice was diluted and fermented using yeast and maintaining the temperature between 35-40°C. Samples were tested every 10 minutes with Fehling's solution. Apple juice fermentation took longer, showing color change until 70 minutes, while carrot juice fermentation completed faster within 60 minutes, showing no color change. The conclusion is that carrot juice fermented at a faster rate than apple juice.

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    The Study

    L’école Internationale
    ( P r o m o t e d b y t h e D r. K . M . C h e r i a n E d u c a t i o n a l S o c i e t y )

    Chemistry Project
    2023 – 2024

    Study Of Rate Of Fermentation Of Juices

    Name : Sanjai.S

    Exam No. :

    Class : XII – A2
    Certificate
    We h e r e b y c e r t i f y t h a t t h i s i s t h e B o n a f i d e R e s e a r c h

    P r o j e c t Wo r k d o n e b y S . S a n j a i o f c l a s s X I I - A 2 , d u r i n g

    the academic year 2023 – 2024.

    Principal Teacher in
    Charge

    Internal Examiner External


    Examiner

    ACKNOWLEDGEMENT
    I am highly indebted to Principal and senior secondary coordinator for

    providing permission and required facilities to complete the project.

    I am highly grateful to my subject teacher for constructive guidance and

    meticulous guidance and constructive suggestions to complete the project within

    the stipulated time period.

    I am ever thankful to my parents and friends for their constant support and

    encouragement for this present study.

    Sincere thanks for the library and web resources for providing adequate

    knowledge and information to construct the project in a firm structure.


    INDEX

    S.No. Content Page No.


    1. Objective 1
    2. Introduction 1
    3. Theory 2
    4. Experiment 1 5
    5. Experiment 2 6
    6. Observation 7
    7. Result 9
    8. Bibliography 10
    STUDY OF RATE OF
    FERMENTATION OF JUICES

    Fermentation is a metabolic process that produces


    chemical changes in organic substances through the
    action of enzymes.

    OBJECTIVE
    The objective of this project is to study the rates of
    fermentation of the following fruit or vegetable juices.
     Apple juice
     Carrot juice

    —1—
    INTRODUCTION

    Fermentation is the slow decomposition of complex organic


    compound into simpler compounds by the action of
    enzymes. Enzymes are complex organic compounds,
    generally proteins. Examples of fermentation are: souring of
    milk or curd, bread making, wine making and brewing. The
    word Fermentation has been derived from Latin (Ferver
    which means to ‘boil’).As during fermentation there is lot of
    frothing of the liquid due to the evolution of carbon dioxide,
    it gives the 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, starch is first hydrolysed to maltose
    by the action of enzyme diastase. The enzyme diastase is
    obtained from germinated barley seeds. Fermentation is
    carried out at a temperature of 4–16 °C (40–60 °F). This is low
    for most kinds of fermentation, but is beneficial for cider as it
    leads to slower 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.
    —2—
    THEORY
    Louis Pasteur in 1860 demonstrated that fermentation is a
    purely physiological process carried out by living micro-
    organism 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 catalyst
    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
    —3—
    by enzyme maltose. Glucose is converted to ethanol by
    another enzyme zymase .
    Invertase
    C12H22O11 + H2O C6H12O6 + C6H12O6
    Surcose Glucose Fructose
    Zymase
    C6H12O62C2H5OH + 2CO2
    Glucose Fructose ethanol
    Diastase
    2(C6H10O5)n + nH2O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.

    —4—
    EXPERIMENT-1
    REQUIREMENTS:
    Conical flasks (250 ml), test tubes and water bath, Apple juice
    and Fehling’s solution.
    PROCEDURE:
     Take 5.0 ml of apple juice in a clean 250 ml conical flask
    and dilute it with 50 ml of distilled water.
     Add 2.0 gram of Baker’s yeast and 5.0 ml of solution of
    Pasteur’s salts to the above conical flask.
     Shake well the contents of the flask and maintain the
    temperature of the reaction mixture between 35-40°C.
     After 10minutes 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.
     Repeat the step 4 after every 10 minutes when the
    reaction mixture stops giving any red colour or precipitate.
     Note the time taken for completion of fermentation.

    —5—
    EXPERIMENT-2
    REQUIREMENTS:
    Conical flasks (250 ml), test tubes and water bath, Carrot juice
    and Fehling’s solution.

    PROCEDURE:
     Take 5.0 ml of carrot juice in a clean 250 ml conical flask and
    dilute it with 50 ml of distilled water.
     Add 2.0 gram of Baker’s yeast and 5.0 ml of solution of
    Pasteur’s salts to the above conical flask.
     Shake well the contents of the flask and maintain the
    temperature of the reaction mixture between 35-40°C.
     After 10minutes 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.
     Repeat the step 4 after every 10 minutes when the reaction
    mixture stops giving any red colour or precipitate.
     Note the time taken for completion of fermentation.
    Pasteur’s Salt Solution – Pasteur salt solution is prepared by
    dissolving ammonium tartrate 10.0g;potassium phosphate 2.0
    g; calcium phosphate 0.2g, and magnesiumsulphate0.2 g
    dissolved in 860ml of water.

    —6—
    Time (in min) Apple juice Carrot juice

    10 red red

    20 red red

    30 red red

    40 red brown

    50 Brownish red No change

    60 brown No change

    70 No change No change

    —7—
    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

    Time (in min) Colour of Reaction

    —8—
    RESULTS
    The rate of fermentation of apple juice is Less than the
    rate of fermentation of carrot juice.

    CONCLUSION
    1.Rate of fermentation of carrot juice is maximum
    2.Rate of fermentation of apple juice is minimum

    —9—
    BIBLIOGRAPHY
     www.wikipedia.org
     www.google.com
     www.yahoo.com
     Comprehensive Practical Manual
     NCERT class XII

    — 10 —

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