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Rate of Fermentation: ST John'S School Jodhpur

This document is Priyanshi Gupta's chemistry project on the rate of fermentation submitted to her teacher, Ms. Sunita Gaur. It includes an introduction to fermentation, the aim to study the rate of fermentation of various substances using baker's yeast, and sections on materials, procedure, observations, results, and conclusion. The project aims to fulfill its objective of comparing the fermentation rates of wheat flour, gram flour, potato juice, carrot juice, orange juice, apple juice, and sugar cane juice under the guidance of Ms. Gaur.

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Priyanshi Gupta
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175 views14 pages

Rate of Fermentation: ST John'S School Jodhpur

This document is Priyanshi Gupta's chemistry project on the rate of fermentation submitted to her teacher, Ms. Sunita Gaur. It includes an introduction to fermentation, the aim to study the rate of fermentation of various substances using baker's yeast, and sections on materials, procedure, observations, results, and conclusion. The project aims to fulfill its objective of comparing the fermentation rates of wheat flour, gram flour, potato juice, carrot juice, orange juice, apple juice, and sugar cane juice under the guidance of Ms. Gaur.

Uploaded by

Priyanshi Gupta
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ST JOHN’S SCHOOL,Jodhpur

Session – 2020-2021
Chemistry
Project based on

Rate of Fermentation

Submitted to: Submitted by:

Ms.Sunita Gaur Priyanshi Gupta


(Chemistry Teacher) XII – A(Science)
Acknowledgement
I would like to express my sincere thanks of gratitude to my
chemistry teacher ‘Ms.Sunita Gaur’ for their able guidance
and support in completing my project.
I would also like to extend my gratitude to the Principal mam
‘Dr. Shalini Bissa’ for providing me with all the facility that
was required.
Date: 22-12-2020 Priyanshi Gupta
XII-
A(Science)
Certificate
This is to certify that this project has been made by ’Priyanshi
Gupta’ of class ‘Xll- A(science)’on the topic ‘The rate of
fermentation’ under the guidance of our chemistry teacher
Ms.Sunita Gaur and have been completed it successfully.
Yours Truly,
Priyanshi Gupta
INDEX
1. Introduction
2. Aim
3. Objective
4.Material required
5.Procedure
6.Observation
7.Result
8.Conclusion
9.Teacher’s Remark
INTRODUCTION
Fermentation is the slow decomposition of complex organic
compound into simpler compounds by the action of enzymes.
Enzymes are complex organic compounds, generally proteins.
Examples of fermentation are: souring of milk or curd, bread
making, wine making and brewing.
The word Fermentation means to ‘boil’.As during fermentation
there is lot of frothing of the liquid due to the evolution of carbon
dioxide, it gives the appearance as if it is boiling.
Sugars like glucose and sucrose when fermented in the
presence of yeast cells are converted to ethyl alcohol. During
fermentation of starch, starch is first hydrolysed to maltose by
the action of enzyme diastase. The enzyme diastase is
obtained from germinated barley 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 fruit purées or flavorings can be
used, such as grape, cherry, and raspberry. The cider is ready
to drink after a three month fermentation period, though more
often it is matured in the vats for up to two or three years.It is a
metabolic process serving for some microorganisms to get
energy through digestion of simple fermentable sugars,mostly
glucose and fructose.

LIMITATIONS
One of the limitations of fermentation as a
process is its requirement for multiple
reagents. Secondly, in many cases the
time taken is quite long and this creates a
need for catalyst. Without catalysts,the
reaction is extremely slow.The limitation
of our project is the slight error in the
result and the project is limited to the
fermentation of the juices with baker’s
yeast and not under normal conditions
i.e.,without adding Baker’s yeast.
 
AIM
Objective
The objective of this project is to study the
rate of fermentation of the following
substances:-
a)Wheat flour
b)Gram flour
c)Potato juice
d)Carrot juice
e)Orange juice
f)Apple juice
g)Sugar-cane juice
The primary benefits of fermentation is the
conversion of sugar and other
carbohydrates.Example:- juice into wine,
grains into beer,sugars in vegetables into
preservative organic acid.
Material Required

Procedure
Obsevation
Result
Conclusion
Teacher’s Remark

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