Chemistry File (1)

SHRI JI BABA SARASWATI VIDYA
MANDIR, MATHURA
NAME:- KUSH SHARMA

CLASS:- XIITH ‘B’
SUBJECT:- CHEMISTRY
SUBMITTED TO:- MR. SHER SINGH
SIKARWAR
CERTIFICATE
This is to certify that “KUSH SHARMA” is a
student of class 12th of “SHRI JI BABA S.V.M
SCHOOL” Roll no._______________of session
2024-25. The project report on “TO COMPARE
THE RATES OF FERMENTATION OF FRUIT AND
VEGETABLE JUICE” submitted by him is in
fulfillment of class 12th CBSE, Board Practical
Examination. It is further certified that the
candidate did the project under my supervision
and guidance.
Mr. SHER SINGH SIKARWAR

ACKNOWLEDGEMENT
I selected this project as a part of my studies,
titled “TO COMPARE THE RATE OF
FERMENTATION OF FRUIT AND VEGETABLE
JUICES” as a gratitude, I would like to convey
my sincere thanks to ‘Mr. Sher Singh Sikarwar’
providing material and valuable guidance to me
whenever I felt the need. Also I would like to
thank everybody who directly or indirectly
helped me in successfully completion of my
project.
CBSE ( 2024 – 2025 )
KUSH SHARMA
SHRI JI BABA S.V.M, SCHOOL
INDEX
TOPIC NAME:- PAGE NO.
INTRODUCTION 1
HISTORY 2
EXPERIMENT 3-4
PROCEDURE 5
OBSERVATIONS 6
RESULTS 6
BIBLIOGRAPHY 7
INTRODUCTION
Fermentation is the slow decomposition of complex organic

compounds into simpler compounds by the action of enzymes.
Enzymes are complex organic compunds , generally proteins.
There are many examples of fermentation processes which
we came across ; souring of milk or curd, bread making,
wine making and brewing.
Fermentation word derives 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
Appereances as if it is boiling.
HISTORY
Since fruits ferment naturally, fermentation precedes human

history.The earliest evidence of wine making dates from eight
thousand years ago in Georgia, in the Caucasus area. There is
strong evidences that people were fermenting beverages in
Babylon circa 5000 BC. French chemist Louis Pasteur the first
known zymologist, when in 1854 he connected yeast to
fermentation. Pasteur originally defined fermentation as
“respiration without air”.
EXPERIMENT
AIM:- To compare the rates of fermentation of the following

fruit or vegetable juices:-
(i) Apple juice (ii) Orange juice (iii) Carrot juice
REQUIREMENTS:- Conical flasks (250 ml).

100 ml measuring cylinder.
Test tubes and Water bath.
Apple juice.
Orange juice.
Carrot juice.
Fehling solution A.
Fehling solution B.
Solution of Pasteur salts.
distilled water.
PROCEDURE
 Take 5.0ml of apple juice in a clean 250ml conical flask and dilute
it with 50ml of distilled water.
 Add 2.0g of Baker’s yeast and 5.0ml of Pasteur’s salt 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 10 minutes take, 5 drops of the reaction mixture from the
flask and add to a test tube containing 2ml of Fehling reagent.
 Place the test tube in boiling water bath for about 2 min and note
the colour of the solution or precipitate.
 Repeat the step 4 after every 10 min. When the reaction mixture
stop giving red colour or precipitate with Fehling reagent, the
completion of fermentation is indicated.
 Note the time taken for completion of fermentation.
 Repeat the above experiment by taking 5.0 ml of carrot juice.
OBSERVATIONS
Volume of fruit juice taken = 5.0ml

Volume of distilled water added = 50.0ml
Weight of Baker’s yeast added = 2.0g
Volume of solution of Pasteur’s salts = 5.0ml
RESULTS
 The rate of fermentation of apple, orange, and carrot juice

increases in the following order:
Apple juice: Ferments the fastest.
Orange juice: Ferments second fastest.
Carrot juice: Ferments the slowest.
BIBLIOGRAPHY
 Chemistry Lab Manual

 Websites:- https://www.slideshare.net
https://www.scribd.com
THANK
YOU
THEORY
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 ethanol
with the evolution of carbon dioxide.
INVERTASE (yeast)
C12H22O11 C6H12O6 + C6H12O6
Sucrose Glucose Fructose
ZYMASE (yeast)
C6H12O6 or C6H12O6 2C2H5OH + 2CO2
Glucose Fructose Ethanol
Glucose is a reducing sugar and gives red coloured precipitate

with Fehling’s Solution when warmed. The reaction mixture
stops giving any red colour or precipitate with Fehling’s
Solution if the fermentation is complete.

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SHRI JI BABA SARASWATI VIDYA

NAME:- KUSH SHARMA

Mr. SHER SINGH SIKARWAR

Fermentation is the slow decomposition of complex organic

Since fruits ferment naturally, fermentation precedes human

AIM:- To compare the rates of fermentation of the following

REQUIREMENTS:- Conical flasks (250 ml).

Volume of fruit juice taken = 5.0ml

 The rate of fermentation of apple, orange, and carrot juice

 Chemistry Lab Manual

The fruit and vegetable juices contain sugar such as sucrose,

Glucose is a reducing sugar and gives red coloured precipitate

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