CHEMISTRY INVESTIGATORY
PROJECT
FERMENTATION
CERTIFICATE
THIS IS TO CERTIFY THAT
AYAAN ALI ANSARI
A BONAFIDE STUDENT OF CLASS
XI-S2
OF
GURUKUL THE SCHOOL
HAS SUCCESSFULLY COMPLETED THE PROJECT
“RATE OF FERMENTATION”
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks
teachers for their guidance throughout my studies. I also
thank my parents who supported me in all my endeavors. I
sincerely appreciate this magnanimity. I extend my hearty
thanks to Mr. Pankaj Singh sir, Chemistry teacher,
who guided me to the successful completion of this project.
I take this opportunity to express my deep sense of
gratitude for his invaluable guidance, attitude and immense
motivation, which has sustained my efforts at all stage of
this project work
CONTENT
1) AIM
2) INTRODUCTION
3) MATERIAL REQUIRED
4) PROCEDURE
5) OBSERVATION
6) CONCLUSION
7) BIBLIOGRAPHY
AIM
To compare the rate of fermentation of given sample of wheat flour gram
flour,Rice flour and potato using yeast.
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.
The primary benefit of fermentation is the conversion of sugars and other
carbohydrates . eg; converting juice into wine, grain into beer, carbohydrates into
carbon dioxide to leaven bread, and sugars into vegetables into preservatic
organic acids.
INTRODUCTION
Fermentation is a metabolic process serving for some microorganisms to get energy
through digestion of simple fermentable sugars, mostly glucose and fructose. In
bakery fermentation, the product of carbon dioxide is required as it serves for fluffing
up the dough. The principal of rheological apparatus, used for the evaluation of
fermented dough properties during its maturation, is the measurement of gaseous
volume or pressure produced. The purpose of fermentation is to bring dough to the
optimum condition for baking.
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. Fermentation is the chemical conversion of sugar into
ethanol.The science of fermentation is called zymology.
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 of enzyme diastase, starch
undergo fermentation to give maltose.
Starch gives blue-violet colour with iodine solution. By comparing
the time required for the completion fermentation of equal amounts
of different substances containing starch the rates of fermentation
can be compared. The enzyme diastase is obtained by germination
of moistly 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.
MATERIAL REQUIRED
1) Conical flask
2) Test tube
3) Funnel
4) Filter paper
5) Water bath
6) 1% iodine solution
7) Yeast
8) Wheat flour
9) Gram flour
10) Rice flour
11) Potato
12) Aqueous Nacl solution
PROCEDURE
1) Take 5 gms of wheat flour in 100 ml conical flask and add 30 ml of distilled water.
2) Boil the contents of the flask for about 5 minutes.
3) Filter the above contents after cooling, the filtrate obtained is wheat flour extract.
4) To the wheat flour extract. Taken in a conical flask. Add 5 ml of 1% aq. Nacl
solution.
5) Keep this flask in a water bath maintained at a temperature of 50-60 degree
celsius. Add 2 ml of malt extract.
6) After 2 minutes take 2 drops of the reaction mixture and add to diluted iodine
solution.
7) Repeat step 6 after every 2 minutes. When no bluish colour is produced the
fermentation is complete.
8) Report the total time taken for completion of fermentation.
9) Repeat the experiment with gram flour extract, rice flour extract, potato extract
and record the observations.
OBSERVATION
Time required for fermentation -
1) Wheat flour – 10 hours
2) Gram flour – 12.5 hours
3) Rice flour – 15 hours
4) Potato – 13 hours
CONCLUSION
1) Rice flour takes maximum time for fermentation.
2) Wheat flour takes minimum time for fermentation.
BIBLIOGRAPHY
1) Chemistry textbook class 11
2) Chemistry manual
3) www.google.com
