TABLE OF CONTENT
Sr. No. Content Page No.
1. Acknowledgment 1
2. History and Time 2
3. Theory 3,4
4. Experiment 5
5. Observation 6
6. Result/Conclusion 7
7. Bibliography 8
ACKNOWLEDGMENT
I would like to express my special thanks of gratitude to my teacher Mr. Shivam
Patel Sir who gave me this golden opportunity to do this wonderful project
work on topic Comparative Study of The Rate of Fermentation of Fruit and
Vegetable Juice which also helped me to know a lot of new things. I am really
thankful to him.
OBJECTIVE
The objective of this project is to study the rate of fermentation of the
following fruit and vegetable juice:
1. Apple Juice
2. Carrot Juice
History
Fermentation has been utilized for many years in the preparation of beverage
materials from Egyptian Tombs demonstrate the procedures used in making
beers and leavened bread.
The history of fermentation, whereby sugar is convicted to ethanol by action of
yeast, is also a history of chemistry.
Ven Helmont coined the word Gas in 1610 to describe the bubbles produced in
fermentation. Leeuwenhoek observed and described the cells of yeast with his
newly invented microscope in 1680
THEORY
Fermentation is the slow decomposition of complex organic compound into
simpler compound by the action of enzymes.
Enzymes are complex organic compound, generally proteins. Examples of
fermentation are:
➢ Souring of milk or Curd
➢ Bread Making
➢ Brewing
➢ Wine Making
The word fermentation has been derived from late [Ferrer which means to
‘boil’]. As during fermentation there is a lot of frothing of liquid due to
evolution of CO2 it gives the appearance as if it is boiling.
,
Sugar like glucose and sucrose when fermentation in the presence of yeast cells
is converted to ethyl alcohol. During fermentation of starch, is first hydrolyzed
to maltose by the action of enzyme diastose. Then enzyme diastose is obtained
from germinated barely seeds.
Fermentation is carried out at a temperature of 4-16°C(40-60°F). This is low for
most kinds of fermentation, but is beneficial for cider as it leads to slower
fermentation with less loss of delicate aromas. Apple based juices with
cranberry also make fine ciders; and many other fruits flavoring can be used,
such as grape, cherry and raspberry. The cider is ready to drink after 3 months
of fermentation period, though more often it is matured in the vats for up to
two or three years.
Louis Pasteur in 1860 demonstrated that fermentation is purely physiological
process carried out by living micro-organism like yeast. This view was
abandoned I 1897 when Buchner demonstrated that yeast extract could bring
about alcoholic fermentation in the absence of any yeast cells. He proposed
that fermenting activity of yeast is due to active catalyst of biochemical origin.
These biochemical catalysts are called enzyme.
The fruits and vegetables juices contain sugar such as sucrose, glucose,
fructose. These sugar on fermenting in presence of enzyme invertase and
zymase give with the evolution of CO2. Maltose is converted to glucose by
enzyme maltose. Glucose is converted to ethanol by another enzyme zymase.
Glucose is a reducing sugar and gives red coloured precipitates with Fehling’s
solution, when warmed. When the fermentation is complete, the reaction
mixture stops giving any red colour or precipitate with Fehling’s solution
EXPERIMENT
Requirement:
➢ Conical Flask (250ml)
➢ Test Tubes
➢ Water Bath
➢ Apple and Carrot Juice
➢ Fehling’s Solution
Procedure:
I. Take 5ml of Apple juice/ Carrot juice in clean 250ml conical flask and
dilute it with 50ml of distilled water
II. Add 2gm of Baker’s yeast and 5ml of solution of Pasteur’s salts to the
above conical flask
III. Shake well the contents of the flask and maintain the temperature of the
reaction mixture between 35-40°C
IV. After 10 minutes take 5 drops of the reaction in test tube containing 2ml
of Fehling’s reagent. Place the test tube in the boiling water bath for
about 2 minutes and note the colour of the solution or precipitate
V. Repeat above step after every 10 minutes when the reaction mixture
steps giving any red colour precipitate
VI. Note the time taken for completion of fermentation
Pasteur’s Salt Solution:
It is prepared by dissolving ammonium tartrate 10gm; Potassium 0.2g, and
Magnesium sulphate 0.2gm dissolved in 860ml of water.
OBSERVATION
Volume of fruit juice taken: 5ml
Volume of distilled water added: 50ml
Volume of Baker’s yeast added: 2gm
Volume of Solution of Pasteur’s salt: 5ml
Colour of Reaction
Time(minutes) Apple Juice Carrot Juice
10 RED RED
20 RED RED
30 RED No change
40 RED No change
50 Brownish RED No change
60 BROWN No change
BIBLIOGRAPHY
➢ Wikipedia = The free encyclopaedia
➢ Chemistry manual
➢ Website: www.icbse.com
THANK YOU
Name – Jeet Patel
th
Class – 12 Sci.[B]
Roll No. – 23
Subject – Chemistry
Topic – Study of Rate
of Fermentation of
Juices
