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    Chemistry Project Anjali

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    Chemistry Project Anjali

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    1 views11 pages

    Chemistry Project Anjali

    Uploaded by

    av9843548

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 11

    A PROJECT REPORT ON

    RATE OF FERMENTATION

    SUBMITTED BY :
    E.ASHLESHANJALI
    CLASS 12 A
    ROLL NO 12
    CERTIFICATE
    This is to certify that E. ASHLESHANJALI of class 12 A
    has prepared the report on the project entitled “RATE OF
    FERMENTATION”.

    The report is the result of her efforts and


    endeavors.The report is found worthy of acceptance as
    final project report for the subject CHEMISTRY of class 12 .

    She has prepared the report under the guidance of


    MRS NILIMA SATHE.

    SIGN OF EXTERNAL SIGN OF INTERNAL


    EXAMINER EXAMINER
    ACKNOWLEDGEMENT
    I hereby declare that the project work entitled “rate
    of fermentation”, submitted to department of chemistry,
    Kendriya Vidyalaya No 1, Raipur is prepared by me.

    E ASHLESHANJALI
    CLASS 12
    AIM
    To compare the rate of fermentation of given sample of
    wheat flour, rice flour, gram flour, potato using yeast.

    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 isused to produce alcoholic beverages such
    aswine, beer, and cider. Fermentation is alsoemployed in
    preservation techniques to createlactic 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 iastase, starch undergoes
    fermentation to give maltose. Starch gives blue-violet
    colour with iodine whereas product of fermentation Starch
    donot 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
    1. Conical flask
    2. Test tube
    3. Funnel
    4. Filter paper
    5. Water bath
    6. Iodine solution
    7. Yeast
    8. Wheat flour
    9. Rice flour
    10. Potato
    11. Gram flour
    12. Nacl solution
    PROCEDURE
    1.Take 5 gms 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.

    2. 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.

    3. Keep this flask in a water bath maintained at a


    temperature of 50-60 degree celsius . Add 2 ml of malt
    extract.
    4. After 2 minutes take 2 drops of the reaction mixture and
    add to diluted iodine solution.

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


    color is produced the fermentation is complete.

    6. Record the total time taken for completion of


    fermentation.

    7. Repeat the experiment with gram flour extract, rice


    flour extract, potato extract and record the observation

    OBSERVATION
    Time required for the fermentation:-

    1. Wheat flour :- 10 hrs


    2. Gram flour :- 12.5 hrs
    3. Rice flour :- 15 hrs
    4. Potato :- 13 hrs
    CONCLUSION
    Rice flour takes maximum time for fermentation and
    wheat flour takes the minimum time for fermentation.

    BIBLIOGRAPHY
    1. CHEMISTRY TEXTBOOK CLASS 12

    2. www.wikipedia.com/pigment

    3. www.google.com

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