CHEMISTRY PROJECT
aim
Comparative study of the rate of fermentation of the
following material-Wheat flour, Gram flour,
Potato juice , carrot juice etC
Submitted BY-
NAME-SHAMBHAVI SHARMA
CLASS –XII
INDEX
❖CERTIFICATE
❖ACKNOWLEDGEMENT
❖OBJECTIVE
❖INTRODUCTION
❖theory
❖MATERIALS REQUIRED
❖PROCEDURE
❖OBSERVATIONS
certificate
This is to certify that SHAMBHAVI SHARMA of class XII
Science of Blue Bell School has successfully completed this
investigatory project on topic – “To Comparative study of the
rate of fermentation of the following material- Wheat flour,
Gram flour, Potato juice , carrot juice etc” under the
guidance of Mrs. Pratiksha Mishra during the session 2024-
25 . She showed her keen interest and sincerity in completion
of this project. This project is the result of her efforts and
endeavours .
Mrs. Pratiksha Mishra Mr. Manoj Gurha
P.G.T Chemistry Principal
Blue Bell School Blue Bell School
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the
principal Mr, Manoj Gurha for his encouragement and all the
facilities that he has provide for project .
I extend my heartiest thanks to my chemistry teacher Mrs.
Pratiksha Mishra who Guided me towards the successful
completion of this project . I take this opportunity to express
deep sense of gratitude for her valuable guidance ,constant
encouragement , constructive motivation , which has sustained
my efforts at all states of this project work.
I would also like to thanks my parents for encouraging me
during the course of this project .
Shambhavi Sharma
XII – Science
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 there of, under anaerobic
conditions. A more restricted definition of fermentation is the
chemical conversion of sugars into ethanol . The science offer
mentation 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 color with iodine whereas product of
fermentation starch do not give any characteristic color . When
the fermentation is complete the reaction mixture stops giving
blue-violet color 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 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.
MATERIAL REQUIRED
▪ Wheat flour
▪ Potato juice
▪ Gram flour
▪ Rice flour
▪ Yeast
▪ Conical flask
▪ Test tube
▪ Beaker
▪ Stand
▪ Tripod
▪ Watch glass
PROCEDURE
▪ Take 5 grams of wheat flour in 100 ml conical flask and add
30ml 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 color 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 juice —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.Wikipedia.org
Source: https://www.wikipedia.org
