SHIKSHA NIKETAN Session: 2023-24 CHEMISTRY INVESTIGATORY PROJECT TOPIC: Comparative study of Rate Of fermentation of wheat flour, Gram flour, potato juice and carrot juice SUBMITTED BY:- NAME: SHWETA RANI CLASS: XII B ROLL NO. : 27CERTIFICATE This is to certify that chemistry project titled 'Comparative study of kate of Fermentation of wheat flour, gram flour, potato juice and carrot juice’ has been successfull completed by SHWETA RANI of” class XII 'B' in partial fulfillment of Curiculum of CENTRAL BOARD OF SECONDARY EDUCATION(CBSE) in the year of 2023-24 under the guidance of Mrs SARITARANI BEHERA. Sign of internal Sign of external Examiner ExaminerACKNOWLEDGEMENT T wish to express my dee, Gratitude and sincere thanks to Mrs. Sarita Maam , Chemistry Teacher for her encouragement and for all ules (cites that she provided for this project work. I take this opportunity to express my ei sense of gratitude for her invaluableguidance ,constant encouragement, constructive comments ,sympatic attitude and immense motivation which has sustained my efforts at all stages of this project work.CONTENT TITLE PAGE NO. OBJECTIVE INTRODUCTION THEORY o. MATERIALS REQUIRED o .| PROCEDURE 6-7 “7 | OBSERVATION RESULT APPLICATIONS 10 CONCLUSION i 11} BIBLIOGRAPHY L 3 we e ‘o 0. Ei mYAIM: To compare the rate of Jermentation of following materials -- wheat flour, gram flour, potato and carrotOBJECTIVE The purpose of the experiment is to compare the rate o, fermentation of wheat flour, gram flour, potato juice and carrot juice . 1 became interested in this idea when | saw experiments on fermentation and wanted to find out some scientific facts about fermentation . The primary benefit of fermentation is the conversion of sugars and carbohydrates . Eg: converting juice into wines, grains into beer, carbohydrates into carbon dioxide to leaven bread and sugars and vegetables into preservative organic acidsINTRODUCTION Fermentation typically is the Conversion of carbohydrates to alcohol and carbon dioxide or organic acids using yeasts or acteria under anaerobic conditions. A more restricted definition of fermentation is chemical conversion of sugars into ethanol. The science of fermentation ts known as ee Fermentation usually implies that the actions of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine., bear and cider. Fermentation is also employed in preservation techniquestl to create lactic acid in sour food such as sauerkraut, dr sausages, kimchi an yoghurt ,or vinegar for use in pickling food.THEORY Wheat flour, gram flour, potato and carrot contains starch. Starch present in these materials is first brought into solution in the presence of enzyme diastase , starch undergo fermentation to give maltose. Starch give blue-violet colour with iodine whereas productsl of fermentation 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 Jermentation of equal amount of different substances containing starch the rates of fermentation can be compared .MATERIALS REQUIRED: * Conical flask * Test tube * Funnel * Filter paper * Water bath * 1% iodine solution * Yeast * Wheat flour %* Gram flour * Potato juice %* Carrot juice #* Aqueous NaCl solutionPROCEDURE: (i) Take 5gm of wheat flour in 100ml conical flask and add 30ml of distilled water. (ii ) Boil the content of the flask for about 5 mins. (iti ) Filter the above contents after cooling , the filtrate obtained is wheat flour extract. (iv) To the wheat flour extract taken in a conical flask add 5ml of 1% aqueous NaCl solution. (v) Keep this flask in a water bath maintained at a temperature of 50-60° Celsius . (vi) Afier 2mins take 2 drops of the reaction mixture and add to diluted iodine solution.(vii) Repeat step 6 after every 2mins. When no bluish colour is produced the fermentation is complete . (viii) Record the total time taken for completion of Fermentation. (ix) Repeat the experiment with wheat flour,gram flour potato juice and carrot juice and record the observations.OBSERVATION Colour of Reaction mixture obtained with 1% lodine solution. S.No} Time (hrs) | Wheat flour | Gram flour| Potato juice | Carrot juice’ 1 | 2hrs |Blue black|Blue black| Blue black|Colourless 2 | A APS |Prssian bive| Indigo | Indigo = 31 8 hrs | Bluish — Prussian bud Prassian blu = 5 | 12 hrs |Colourless| Faint blue|Faint blue[ — 6 | 4 hrs = __|Colourless|Colourless} _—RESULT Time Required for Fermentation - * Wheat flour - 10 hrs 20 mins « Cram flour - 12 hrs 10 mins * Potato juice - 13 hrs 10 mins * Carrot juice - half hour Therefore, Potato juice takes maximum time and carrot juice takes minimum time for fermentation.APPLICATIONS 1. Creation of yoghurt, pickles, bread and other bakery and culinary products. 2. Production gfaleoholic biofuels and other beverages such as beer ,vines ,liquors and ethyl alcohols. 3. Curing tea 4. Tanning of leather 5. Preparation of antibioticsCONCLUSION It was a wonderful and learning experience for me while working on this project . This project took me through various aspects of fermentation and taught me about research and findings. It also gave me real insight into this project topic. So, 1 would like to extend my gratitude to CBSE board for giving me an opportunity to gain knowledge from this project as well as to present my creativity. I would like to give special thanks to our subject teacher as they gave me much information about this project I hope that this would be appreciated by all its reader and meet all your expectations.BIBLIOGRAPHY %* Wikipedia - the free encyclopedia * Chemistry manual * Website - www.icbse.com