A.gowtham Chemistry Investigation Project 2024-25

“TO COMPARE THE RATE OF FERMENTATION OF WHEAT
FLOUR, GRAM FLOUR, RICE FLOUR AND POTATO USING YEAST”
An investigatory project submitted towards partial fulfillment of credit for

The All India Senior School Certificate Chemistry Practical Examination-2025.
Submitted by
A.GOWTHAM
Grade XII
Reg. No.:
Under the guidance of

Mr. ELIYA CHRISTOPHER
PGT - Chemistry
ACHARIYA SIKSHA MANDIR

Achariyapuram, Villianur,
Puducherry – 605110.
2024-2025
BONAFIDE CERTIFICATE
This is to certify that A.GOWTHAM bearing Register Number :

____________________ is student of class XII, Achariya Siksha Mandir,
Achariyapuram, Villianur, Puducherry has completed the investigatory project
entitled “TO COMPARE THE RATE OF FERMENTATION OF WHEAT
FLOUR, GRAM FLOUR, RICE FLOUR AND POTATO USING YEAST”
during the academic year 2024-2025 towards the partial fulfillment of credit for
the Chemistry Practical Examination of All India Senior School Certificate
Examination and submitted a satisfactory report, as compiled in the following
pages, under my guidance.
Internal Examiner
Countersigned by
The Principal External Examiner
.
DECLARATION
I hereby declare that the investigatory project work entitled “TO

COMPARE THE RATE OF FERMENTATION OF WHEAT FLOUR,
GRAM FLOUR, RICE FLOUR AND POTATO USING YEAST”
submitted to the Department of Chemistry, Achariya Siksha Mandir,
Puducherry is prepared by me. All the works are the result of my personal
efforts. This work has not been previously submitted for any other purpose.
A.GOWTHAM
ACKNOWLEDGEMENT
I would like to express a deep sense of gratitude to

Mr. Mohamed Farook U., our principal for his coordination, in extending
every possible support for the completion of this project.
My sincere thanks to my project guide Mr. Y. ELIYA CHRISTOPHER

for guiding me immensely through the course of the project. He always evinced
a keen interest in my work. His conservative advice and constant motivation
have been helpful in the successful completion of the project.
I also thank my parents for their motivation and support. I thank my

classmates for their timely help and support in the completion of the project.
At last, I would like to thank all those who had helped directly and
indirectly towards the completion of this project.
A.GOWTHAM
TABLE OF CONTENT
S.NO TITLE
1 Aim
2 Objective
3 Introduction
4 Theory
5 Materials required
6 Procedure
7 Observation
8 Conclusion
9 Bibliography
AIM:
Comparati
ve study
of the rate
of
fermentati
on of the
following
material-
Wheat
flour,
Gram
flour,
Potato
juice,
carrot
juice etc.
Comparati
ve study
of the rate
of
fermentati
on of the
following
material-
Wheat
flour,
Gram
flour,
Potato
juice,
carrot
juice etc.
Comparati
ve study
of the rate
of
fermentati
on of the
following
material-
Wheat
flour,
Gram
flour,
Potato
juice,
carrot
juice etc.
Comparati
ve study
of the rate
of
fermentati
on of the
following
material-
Wheat
flour,
Gram
flour,
Potato
juice,
carrot
juice etc.
Comparative study of the rate of fermentation of the following
material- Wheat flour, Rice flour, Gram flour, Potato juice, etc.
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, e.g., converting juice into wine, grains into
beer, carbohydrates into carbon dioxide to leaven bread, and sugars in
vegetables into preservative organic acids.
INTRODUCTION:
Fermentation typically is the conversion of carbohydrates to
alcohols and carbon dioxide or organic acids using yeasts, bacteria, or
a combination thereof, under anaerobic conditions.
A more restricted definition of fermentation is the chemical
conversion of sugars into ethanol. The science of fermentation is
known as zymology.
Fermentation usually implies that the action of microorganisms
is desirable, and the process is used to produce alcoholic beverages
such as wine, beer, and cider.
Fermentation is also employed in preservation techniques to
create lactic acid in sour foods such as sauerkraut, dry sausages,
kimchi and yoghurt, or vinegar for use in pickling foods.
THEORY:
Wheat flour, gram flour, rice flour and potatoes contains 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 colour with iodine whereas product of
fermentation starch do not give any characteristic colour.
When the fermentation is complete the reaction mixture stops
giving blue-violet colour 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 degree Celsius.
When the germination is complete the temperature is raised to
60 degree 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:
 Funnel
 Iodine
 Wheat flour
 Gram flour
 Potato
 Conical glass flask
 Filter paper
 Sodium chloride
 Yeast
PROCEDURE:
• Take 5 g 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 colour 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
OBSERVATION:
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:
- https://ai.google/
-
https://www.wikipedia.org/

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“TO COMPARE THE RATE OF FERMENTATION OF WHEAT

FLOUR, GRAM FLOUR, RICE FLOUR AND POTATO USING YEAST”

An investigatory project submitted towards partial fulfillment of credit for

Under the guidance of

ACHARIYA SIKSHA MANDIR

This is to certify that A.GOWTHAM bearing Register Number :

The Principal External Examiner

I hereby declare that the investigatory project work entitled “TO

I would like to express a deep sense of gratitude to

My sincere thanks to my project guide Mr. Y. ELIYA CHRISTOPHER

I also thank my parents for their motivation and support. I thank my

Time required for the fermentation—-

 Rice flour takes maximum time for fermentation,

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