CHEMISTRY PROJECT
NAME:
STD:
SEC:
TOPIC: COMPARITIVE STUDY OF
RATE OF FERMANTATION OF
FOLLOWING MATERIALS WHEAT
FLOUR GRAM FLOUR POTATO
JUICE, CARROT JUICE ETC
INDEX
• AIM
• OBJECTIVE
• INTRODUCTION
• THEORY
• MATERIALS REQUIRED
• PROCEDURE
• OBSERVATIONS
• BIBLIOGRAPHY
AIM OF THE EXPERIMENT
To compare the rate of fermentation of given sample of wheat flour gram flour, rice flour and
potato using yeast.
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 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 sued to produce alcoholic beverages 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 contain 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 colour with iodine whereas
product of fermentation starch do not gives 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
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 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 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
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
Ø Comprehensive Chemistry Practical Class-XII.
Ø http://en.wikipedia.org/wiki/Anise
Ø http://www.essentialoils.co.za/essentialoils/aniseed.htm
