13 Jan 2025 ROCHESTER SCHOOL
Fermentation
Project CHEMESTRY AND
CONSERVATION
By Jacobo Aranguren,
Alejandro Useche and Antonio
Acero
Table OF CONTENTS
PAPAYA AND ITS CHEMESTRY 1
FERMENTANTION ON PAPAYAS 2
DISTILATION ON PAPAYAS 3
PAPAYAS VS OTHER FRUITS 4
BIOCHEMICAL REACTIONS 5
ETHANOL PURITY TEST 6
FERMENTATION AND DISTILATION 7
EXPERIMENT 8
GRAPH ANALYSIS 9
Table OF CONTENTS
QUESTIONS 10
GLOSSARY 11
CONCLUSIONS 12
ARTICLE DISCUSSION 13
REFERENCES 14
Papaya and it’s
chemistry
The papaya (Carica papaya) is a tropical
fruit prized for its sweet, orange flesh
and the enzyme papain, which aids
digestion and is used as a meat
tenderizer. Native to Central America, it
is now cultivated in warm regions
worldwide. Papayas are rich in vitamin
C, vitamin A, potassium, and
antioxidants, promoting digestion, heart
health, skin care, and immune support.
Low in calories and high in fiber, the
fruit is enjoyed fresh, in smoothies, or
in savory dishes. Its seeds and leaves
also offer medicinal properties, such
as anti-inflammatory and antimicrobial
benefits.
FERMENTANTION
ON PAPAYAS
Fermentation is a process where
microorganisms break down sugars into
simpler compounds like acids or gases. In
papayas, it enhances nutrients, increases
antioxidants, and introduces probiotics for
better digestion. It also reduces sugar
content, extends shelf life, and adds a
tangy flavor, making fermented papaya
ideal for products like vinegar or
beverages.
Distillation on
Papayas
Distillation is a process used to separate and purify
liquids by heating a mixture to create vapor and then
cooling it to collect the liquid. With fruits, distillation
is commonly used to extract essential oils or to
produce alcohol by fermenting the fruit’s sugars into
ethanol before distilling it. For papayas, the process
begins by selecting ripe fruits, peeling and deseeding
them, and fermenting their pulp with yeast to
convert sugars into alcohol. The fermented mixture
is then heated in a distillation apparatus, where the
alcohol vaporizes and is condensed into a liquid,
resulting in a papaya-based spirit or extract.
Papaya vs Other Fruits
The graph demonstrates the decrease in
Brix percentage, which represents the
sugar concentration in the solution, over
the course of fermentation. The steep
decline in Brix values indicates that
sugars are being consumed by the yeast
to produce ethanol and carbon dioxide.
The variation in slopes suggests
differences in the initial sugar content or
fermentation efficiency across samples,
with some showing a faster depletion of
sugars.
The graph illustrates the pH changes
during fermentation over time. Initially,
the pH values are slightly higher and
gradually decrease as fermentation
progresses. This decline is due to the
production of organic acids, such as
acetic or lactic acid, which are byproducts
of yeast metabolism. Towards the end of
the process, some samples show a
stabilization or even a slight increase in
pH, likely due to reduced acid production
as sugar levels diminish.
The graph shows the temperature
changes during fermentation.
Temperatures remain within the optimal
range for yeast activity (approximately
18°C to 24°C). Variations might indicate
the exothermic nature of the fermentation
process, where heat is generated as a
byproduct of yeast metabolism.
Maintaining these temperatures is crucial
for efficient fermentation, as higher or
lower temperatures could inhibit yeast
activity or alter ethanol production.
Papaya vs Other Fruits
Papaya vs
other fruits
Yeast plays a crucial role in fermentation by breaking down sugars in fruits
such as grapes, papaya, strawberries, and lulo to produce ethanol and
carbon dioxide. The sugar concentration, measured as Brix %, directly
affects the fermentation rate. Moderate sugar levels (around 20-24 Brix)
promote optimal yeast activity, while excessively high concentrations (>30
Brix) can inhibit fermentation due to osmotic stress on yeast cells.
Temperature also plays a significant role, with yeast thriving between 25°C
and 30°C. If temperatures exceed 35°C, yeast cells may become damaged or
die, while lower temperatures slow their metabolic processes. Monitoring
these variables ensures efficient and consistent fermentation outcomes.
The type of fruit influences ethanol production due to differences in sugar
content and composition. Grapes, rich in glucose and fructose, often yield
more ethanol compared to lower-sugar fruits like lulo. Optimizing sugar
concentration through adjustments in Brix % ensures maximum ethanol
yield, while temperature and pH fine-tuning enhance yeast performance.
Enzymes such as pectinase can further improve efficiency by breaking down
fruit cell walls, releasing additional fermentable sugars. The fermentation
duration also matters; ethanol production typically peaks within 48-72
hours. Beyond this time, yeast activity may decline due to resource depletion
or the accumulation of ethanol and other inhibitory byproducts.
Biochemical
Reactions
A biochemical reaction is a chemical process that
occurs within living organisms, facilitated by enzymes to
support essential life functions such as growth,
reproduction, and energy production. These reactions
can be categorized into types like enzyme catalyzed
reactions, redox reactions, hydrolysis and condensation,
and phosphorylation. Enzymes speed up reactions
without being consumed, enabling complex processes
like glycolysis, the breakdown of glucose into ATP, or
photosynthesis, where light energy is converted into
glucose. Metabolic pathways, such as the Krebs cycle
and cellular respiration, involve multiple enzyme-
mediated steps that transfer energy and molecules
between cells. Factors like enzyme activity, substrate
concentration, temperature, and pH influence these
reactions, ensuring efficient metabolic functions.
Biochemical reactions are essential for maintaining
cellular functions, regulating energy, and responding to
environmental changes, thus sustaining life.
Ethanol
purity test
An ethanol purity test is a method used to determine
the concentration of ethanol in a solution, ensuring
that it meets the required specifications for various
applications such as medical use, industrial
processes, or beverages. One common test involves
measuring the boiling point of the solution, as ethanol
has a boiling point of 78.37°C, and deviations from
this value may indicate the presence of other
substances. Another method is using a denaturation
test, which identifies added chemicals that make
ethanol undrinkable. Specific gravity testing is also
employed, comparing the density of the ethanol
solution with that of pure ethanol. Additionally, a
chromatographic analysis can be conducted to
separate and identify the components of the mixture,
confirming the ethanol purity. These tests are
essential for ensuring the quality, safety, and
compliance of ethanol in various industrial and
consumer products, as impurities can affect its
intended use, such as in fuel, pharmaceuticals, or
food products.
Fermentation
and
Distilation
Fermentation and distillation are two key
processes used to make things like alcohol
and biofuels. In fermentation, yeast or other
microbes break down sugars into alcohol and
carbon dioxide without using oxygen. This
process is used to make drinks like beer and
wine, as well as ethanol for fuel. After
fermentation, distillation is used to purify the
alcohol. It works by heating the fermented
liquid so that the alcohol, which boils at a
lower temperature than water, turns into
vapor. This vapor is then cooled and turned
back into liquid, separating the alcohol from
the water and other impurities. The result is a
higher concentration of alcohol, making it
suitable for use in drinks, fuel, or industry.
Together, fermentation and distillation help
produce clean, pure ethanol for various
purposes.
Experiment
Hypothesis: Different fruits will yield different liquids with
different appearances and chemical properties due to factors
like pH and sugar levels
Materials:
Various fruit juices (apple, grape, orange, etc.)
Yeast
Sugar
Balloons
Test tubes
Graduated cylinder
Thermometer
pH strips
Safety goggles
Gloves
Lab coat
Procedure:
2. Procedure
Prepare 250 mL of fruit juice solutions with water.
Using the scale measure 1.5 g of yeast.
Add yeast to 5mL of water at 37ºC.
Add the yeast solution to the fruit juice solution.
Attach test tubes to the openings of erlenmeyers to capture the
carbon dioxide released
during fermentation.
Monitor the temperature and pH of each solution throughout the
fermentation process
(everyday).
After a few days, observe the flasks.
Test the resulting liquid for the presence of ethanol using
appropriate methods. Example:
measurement of Brix grades.
Experiment
FODMAPS
FODMAPs (Fermentable Oligosaccharides, Disaccharides,
Monosaccharides, and Polyols) are a group of short-
chain carbohydrates and sugar alcohols that are poorly
absorbed in the gut. Found in various foods, including
some fruits, vegetables, grains, and dairy products,
FODMAPs can ferment in the digestive system, leading to
symptoms like bloating, gas, and discomfort, especially in
individuals with irritable bowel syndrome (IBS). A low-
FODMAP diet, developed as a therapeutic approach,
helps identify and manage foods that trigger such
symptoms.
Papaya, a tropical fruit, is generally considered a low-
FODMAP food in moderate portions, making it suitable
for people following this dietary approach. Rich in
digestive enzymes like papain, papaya can also aid
digestion and reduce bloating, which aligns well with the
goals of a low-FODMAP diet. From a mental health
perspective, reducing digestive discomfort may alleviate
anxiety or stress related to IBS, improving overall well-
being. Physically, better digestion and reduced
inflammation contribute to greater energy levels and
comfort. Spiritually, the act of consuming mindful,
nourishing foods like papaya can foster a sense of
connection and balance, supporting holistic health.
However, overconsumption might increase fructose
intake, potentially causing issues in sensitive individuals,
so portion control remains important.
Glossary
1. Fermentation: The process by which
microorganisms like yeast break down
sugars into simpler compounds such as
ethanol, carbon dioxide, or acids.
2. Brix Percentage: A measure of the sugar
content in an aqueous solution, often
used to determine the fermentation
potential of fruits.
3. Distillation: A process that separates and
purifies liquids based on differences in
boiling points, commonly used to
concentrate ethanol from fermented
mixtures.
4. Enzyme: Biological molecules that act as
catalysts to speed up biochemical
reactions. Examples include papain in
papaya or zymase in yeast.
5. Ethanol: A type of alcohol produced during
fermentation, used in beverages, fuel, and
industry.
Conclusions
The study of fermentation and its application
to fruits like papaya highlights the intricate
relationship between chemistry and biology.
By analyzing variables such as pH, sugar
levels (Brix %), and temperature, we can
optimize processes like ethanol production
and nutrient enhancement. The integration of
techniques such as distillation further
demonstrates how traditional methods are
refined for modern purposes. Understanding
these processes provides valuable insights
into sustainable practices, from biofuel
production to improving food preservation
and nutrition. This knowledge also
encourages the development of innovative
solutions that balance scientific progress
with environmental and health considerations.
Article
Discussions
Fermentable foods play a crucial role in
integral health by supporting physical, mental,
and even spiritual well-being. Physically, these
foods, such as yogurt, kimchi, and fermented
fruits, improve digestion by introducing
beneficial probiotics that balance gut
microbiota, enhancing nutrient absorption
and reducing inflammation. This gut health
connection extends to mental well-being, as a
healthy microbiome is linked to reduced
stress and anxiety through the gut-brain axis.
Additionally, incorporating fermentable foods
into a mindful diet fosters a sense of
connection to traditional practices and
natural processes, promoting spiritual
balance. By integrating these foods,
individuals can address health holistically,
benefiting the body, mind, and soul.
References
Madigan, M. T., Bender, K. S., Buckley, D. H.,
Sattley, W. M., & Stahl, D. A. (2018). Brock
biology of microorganisms(15th ed.).
Pearson.
This book provides foundational information
on microbial processes, including
fermentation and the role of
microorganisms in ethanol production.
Ward, O. P., & Singh, A. (2002). Bioethanol
technology: Developments and
perspectives. Advances in Applied
Microbiology, 51, 53–80.
https://doi.org/10.1016/S0065-
2164(02)51002-5
An overview of bioethanol production
processes, including factors like sugar
content and temperature.
Prescott, L. M., Harley, J. P., & Klein, D. A.
(2020). Microbiology (11th ed.). McGraw Hill.
Covers the principles of microbial
metabolism, fermentation pathways, and
their industrial applications, such as
ethanol production.
