CHEMISTRY
PROJECT
AIM:
TO COMPARE RATE OF FERMENTATION OF
GIVEN SAMPLE OF
WHEAT FLOUR,GRAM FLOUR,RICE FLOUR
AND POTATO.
SUBMITTED BY:
NAME: Tanuja naik
CLASS:XII A
ROLL NO: 10
CERTIFICATE
This is to certify that this project is submitted by TANUJA
NAIK to the chemistry department,DEEPIKA ENGLISH
MEDIUM SCHOOL,ROURKEIA was carried out by her
under the guidance and supervision of MS. SMRUTI
BEHERA during academic session 2009-2010.
Date
MS. SMRUTI BEHERA
(Chemistry teacher)
External Examiner:
Internal Examiner
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to
MS. MANJULA ROY,DEEPIKA ENGLISH MEDIUM
SCHOOL,ROURKELA for her encouragement and for all
the facilities that she provided for this project work.I
sincerely appreciate this magnanemityby taking me into her
fold for which i shall remain indebted to her.
I extend my hearty thanks to MS. SMRUTI
BEHERA,Chemistry Teacher who guided me to do this
project successful completion of thus project.I take this
opportunity to express my deep sense of gratitude for her
invalueable guidance,constant encouragement,constructive
comments,sympathetic attitude and immense motivationb
which has sustainedmy effort at all stages of this project
work.
TANUJA NAIK
OCB
DECLARATION
I do hereby declare that this project work has been
originally carried under the guidance and supervision of
MS. SMRUTI BEHERA,DEEPIKA ENGLISH MEDIUM
SCHOOL,ROURKELA.
TANUJA NAIK
OBJECTIVE
The purpose of the experiment is -
to compare the rate
of fermentation ofthe 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.
OCBSE
INDEX
# AIM
# CERTIFICATE
# ACKNOWLEDGEMENT
# DECLARATION
#OBJECTIVE
# INTRODUCTION
# MATERIALS REQUIRED
#PROCEDURE
# OBSERVATIONS
# BIBLIOGRAPHY
AIM:
To compare the rate of fermentation of
given
sample of wheat
flour,gram flour,rice flour and 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 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.
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
CBE
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 display at the University of
are now on
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 circal500 BC and ofmilk
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".
MATERIALS REQUIRED
# Conical flask
# Test tube
# Funnel
# Filter paper
# Water bath
# 1%lodine solution
# Yeast
# Wheat flour
# Gram flour
# Rice flour
# Potato
## Aqueuos NaCl solution
PROCEDURE
# 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
# Filter the above contents after cooloing, 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
CBSE
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 enclyclopedia
# Chemistry manual
#Website:-www.icbse.com
