Chemistry Final Project

D.A.V.
PUBLIC SCHOOL, POKHARIPUT
INVESTIGATORY PROJECT OF CHEMISTRY
ON
‘COMPARATIVE STUDY OF THE RATE OF

FERMENTATION’
For the partial fulfilment of the conditions laid down for

AISSCE 2023-24
SUBMITTED BY:
Name: ANKIT
KUMAR SAHOO
Class: XII F
Roll No.:09
UNDER THE GUIDANCE OF:

Mrs. Ananya Anupama
ACKNOWLEDGEMENT
I would like to express my profound sense of gratitude to my guide
Mrs. Ananya Anupama, my chemistry teacher for her valuable guidance
andsuggestions during the preparation of my project work.
I am grateful to my principal Mr. Bipin Kumar Sahoo for his
encouragement and constant inspiration.
With immense pleasure, I also extend my gratitude to my parents, other family
members and friends for their support.
Date:
DECLARATION
I, Ankit Kumar Sahoo, a student of Class XII, Sec F of D.A.V Public School,
Pokhariput thereby submit the project entitled ‘comparative study of the rate of
fermentation of different materials’ for the biologypractical of AISSCE 2023-24.
This project consists of original work done by me under the guidance and
supervision of my chemistry teacher.
Signature of Student
CERTIFICATE
This is to certify that the project entitled ‘fermentation rate’ is an original piece
of work done by Ankit Kumar Sahoo of Class XII, Sec F in accordance with the
topic allotted to him.
This project is submitted towards the partial fulfilment of the conditions laid
down for AISSCE 2022-23 and embodies the work done by her under my
guidance and supervision.
Signature of External Examiner
Signature of Internal Examiner
Signature of Supervisor
CONTENT
S.NO. PARTICULARS PAGE NO.
1 ACKNOWLEDGEMENT
2 DECLARATION
3 CERTIFICATE
4 CONTENT
5 OBJECTIVE
6 INTRODUCTION
7 FERMAENTATION RATE
8 CONCLUSION
OBJECTIVE
The purpose of the experiment is - to compare the rate of fermentation of the

given samples of wheat flour, gram flour, rice flour and potatoes. I became
interested in this idea when I saw some experiments on fermentation and wanted
to find out some scientific facts about fermentation. The primary benefit of
fermentation is the conversion of sugars and other carbohydrates., converting
juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven
bread, and sugars in vegetables into preservative organic acids.
INTRODUCTION
This study aims to investigate the rate of fermentation of
various materials, including wheat flour, gram flour, potato
juice etc. By comparing the fermentation rates, we can gain
insights into the factors that affect the process. The results
will help in understanding the fermentation process better
and its implications in different applications
History -Since fruits ferment naturally, fermentation precedes
human history. Since ancient times, however, humans have been
controlling the fermentation process. The earliest evidence of
winemaking dates from eight thousand. Years ago in Georgia, in the
Caucasus area. Seven thousand years ago jars containing the remains of
wine have been excavated in the Zagros Mountains in Iran, which are
now on display at the University of Pennsylvania. There is strong
evidence that people were fermenting beverages in Babylon circa 5000
BC, ancient Egypt circa 3150 BC, pre-Hispanic Mexico circa 2000 BC,
and Sudan circa 1500 BC. There is also evidence of leavened bread in
ancient Egypt circa1500 BC and of milk fermentation in Babylon circa
3000 BC. French chemist Louis Pasteur was the first known zymologist,
when in 1854 he connected yeast to fermentation. Pasteur originally
defined fermentation as "respiration without air".
Contributions to biochemistry-When studying the

fermentation of sugar to alcohol by yeast Louis Pasteur concluded
that the fermentation was catalyzed by a vital force, called
"ferments," within the yeast cells. The "ferments" were thought to
function only within living organisms. "Alcoholic fermentation is an
act correlated with the life and organization of the yeast cells, not
with the death or putrefaction of the cells, “he wrote. Nevertheless, it
was known that yeast extracts ferment sugar even in the absence of
living yeast cells. While studying this process in 1897, Eduard
Buchner of Humboldt University of Berlin, Germany, found that sugar
was fermented even when there were no living yeast cells in the
mixture, by a yeast secretion that he termed zymase. In 1907 he
received the Nobel Prize in Chemistry for his research and discovery
of "cell-free fermentation. “One year prior, in 1906, ethanol
fermentation studies led to the early discovery of NAD+.
Uses-Food fermentation has been said to serve five main purposes:
# Enrichment of the diet through development of a diversity of flavors,
aromas, and textures in food substrates
# Preservation of substantial amounts of food through lactic acid, alcohol,

acetic acid and alkaline fermentations
# Biological enrichment of food substrates with protein, essential amino acids,

essential fatty acids, and vitamins
# Elimination of ant nutrients. # A decrease in cooking times and fuel

requirements
Risks of consuming fermented foods Food that is

improperly fermented has a notable risk of exposing the eater to
botulism. Alaska has witnessed a steady increase of cases of
botulism since 1985. Despite its small population, it has more cases
of botulism than any other state in the United States of America.
This is caused by the traditional Eskimo practice of allowing animal
products such as whole fish, fish heads, walrus, sea lion and whale
flippers, beaver tails, seal oil, birds, etc., to ferment for an extended
period of time before being consumed. The risk is exacerbated when
a plastic container is used for this purpose instead of the old-
fashioned method, grass-lined hole, as the botulinum bacteria thrive
in the anaerobic conditions created by the air-tight enclosure in
plastic.
THEORY
Wheat flour, gram flour, rice flour and potatoes contain starch as the
major constituent. Starch present in these food materials is first brought
into solution.in the presence of enzyme diastase, starch undergo
fermentation to give maltose. Starch gives blue-violet color with iodine
whereas product of fermentation starch does not give any characteristic
color. When the fermentation is complete the reaction mixture stops
giving blue-violet color with iodine solution. By comparing the time
required for completion of fermentation of equal amounts of different
substances containing starch the rates of fermentation can be compared.
The enzyme diastase is obtained by germination of moist barley seeds in
dark at 15 degrees Celsius. When the germination is complete the
temperature is raised to 60 degrees Celsius to stop further growth. The
seeds are crushed into water and filtered. The filtrate contains enzyme
diastase and is called malt extract
MATERIALS REQUIRED
# Conical flask
# Test tube
# Funnel
# Filter paper
# Water bath
# 1 % Iodine solution
# Yeast
# Wheat flour
# Gram flour
# Rice flour
# Potato
# Aqueous NaCl solution

PROCEDURE
# Take 5 grams of wheat flour in 100 ml conical flask and

add 30 ml of distilled water.
# Boil the contents of the flask for about 5 minutes
# Filter the above contents after cooling, the filtrate

obtained is wheat flour extract.
# To the wheat flour extract. taken in a conical flask.

Add 5 ml of 1% aq. NaCl solution.
# Keep this flask in a water bath maintained at a

temperature of 50-60 degree Celsius. Add 2 ml
of malt extract.
# After 2 minutes take 2 drops of the reaction mixture

and add to diluted iodine solution.
# Repeat step 6 after every 2 minutes. When no bluish

color is produced the fermentation is complete.
# Record the total time taken for completion of

fermentation.
# Repeat the experiment with gram flour extract, rice

flour extract, potato extract and record the observations
OBSERVATIONS
Time required for the fermentation----
# Wheat flour -- 10 hours
# Gram flour -- 12.5 hours
# Rice flour -- 15 hours
# Potato -- 13 hours
CONCLUSION
Rice flour takes maximum time for fermentation and
wheat flour takes the minimum time for fermentation.
BIBLIOGRAPHY
# Wikipedia-the free encyclopedia
# Chemistry manual
# Website: - www.icbse.com

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D.A.V.

PUBLIC SCHOOL, POKHARIPUT

INVESTIGATORY PROJECT OF CHEMISTRY

‘COMPARATIVE STUDY OF THE RATE OF

For the partial fulfilment of the conditions laid down for

UNDER THE GUIDANCE OF:

I would like to express my profound sense of gratitude to my guide

Mrs. Ananya Anupama, my chemistry teacher for her valuable guidance

andsuggestions during the preparation of my project work.

I am grateful to my principal Mr. Bipin Kumar Sahoo for his

encouragement and constant inspiration.

With immense pleasure, I also extend my gratitude to my parents, other family

members and friends for their support.

fermentation of different materials’ for the biologypractical of AISSCE 2023-24.

supervision of my chemistry teacher.

topic allotted to him.

guidance and supervision.

Signature of External Examiner

Signature of Internal Examiner

S.NO. PARTICULARS PAGE NO.

The purpose of the experiment is - to compare the rate of fermentation of the

Contributions to biochemistry-When studying the

# Preservation of substantial amounts of food through lactic acid, alcohol,

# Biological enrichment of food substrates with protein, essential amino acids,

# Elimination of ant nutrients. # A decrease in cooking times and fuel

Risks of consuming fermented foods Food that is

# Aqueous NaCl solution

# Take 5 grams of wheat flour in 100 ml conical flask and

# Boil the contents of the flask for about 5 minutes

# Filter the above contents after cooling, the filtrate

# To the wheat flour extract. taken in a conical flask.

# Keep this flask in a water bath maintained at a

# After 2 minutes take 2 drops of the reaction mixture

# Repeat step 6 after every 2 minutes. When no bluish

# Record the total time taken for completion of

# Repeat the experiment with gram flour extract, rice

# Wheat flour -- 10 hours

# Gram flour -- 12.5 hours

# Rice flour -- 15 hours

# Wikipedia-the free encyclopedia

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