“CHEMISTRY INVESTIGATOR Y PROJECT” Delhi Submitted for ALL INDIA SENIOR SECONDARY EXAMINATION held in 2013 at Kendriya Vidyalaya. Colony. A. Colony. .G. Delhi. guidance and encouragement without which this project would not have come forth.R. ACKNOWLEDGEMENT I would like to express my sincere gratitude to my chemistry mentor Mr.R. for his vital support. BONAFIDE CERTIFICATE Certified to be the bonafide work done by Master Pushkar Singh Sani of class XII-A in the Chemistry project during the session 2012-2013 Date _____________.Aim: To Study the rate of fermentation of fruits and vegetables juices.______________.C. Kendriya Vidyalaya.C. Examiner DATE.__________. A.G. 2. 4. 6. 5 7 . 1.INDEX S. Contents Objective Introductio n Theory Experiment Observatio n Conclusion Bibliograph y 17 17 10 12 15 Page no. 3.No. 5. 7. Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. wine making and brewing. The word Fermentation has been derived from Latin word “ferver” which means ‘boiling’. 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. bread making. generally proteins. Enzymes are complex organic compounds. Examples of fermentation are: souring of milk or curd. During fermentation of .OBJECTIVE: The Objective of this project is to study the rates of fermentation of the following fruit and vegetable juices: 1) Apple juice 2) Orange juice 3) Carrot juice 4) Pomegranate juice 5) Pineapple juice INTRODUCTION: Fermentation is the process of slow decomposition of complex organic compound into simpler ones under the influence of enzymes. all contains carbohydrates. These are fermented by the enzyme “Zymase” to ethyl alcohol. Carbon dioxide gas is also evolved in the process. sucrose etc. Complete conversion can be detected by treating few drops of the solution with Fehling’s . starch is first hydrolyzed to maltose by the action of enzyme diastase (the enzyme diastase is obtained from germinated barley seeds. This is low for most kinds of fermentation. glucose.e. fructose. THEORY: Fruits and vegetables juice. Rate of fermentation of these juices can be compared by estimating the amount of carbon dioxide evolved in a definite time under similar conditions from equal amount of the substances. though more often it is matured in the vats for up to two or three years.starch. cherry.) Fermentation is carried out at a temperature of 35-40 °C. Another method is to find out the time taken for complete conversion of equal amount of the juices into ethanol by the process of fermentation under similar conditions. and many other fruit purées or flavorings can be used. Apple based juices with cranberry also make fine ciders. but is beneficial for cider as it leads to slower fermentation with less loss of delicate aromas. The cider is ready to drink after a three month fermentation period. such as grape. and raspberry. i. Pomegranate juice. Carrot juice.0 ml of juice in a clean conical flask and dilute it with 50 ml of distilled water. Orange juice. Stopwatch.. Pipette out 2mL of Fehling’s solution in each. test-tube stand. Chemicals: Distilled water. red ppts.0 gram of Baker’s yeast and 5. Fehling’s solution A and B. pipette (2mL). • Add 2. with Fehling’s solution.0 ml of solution of Pasteur’s salts to the above conical flask. tripod stand. conical flasks (100mL). yeast. wire gauze. Pasteur’s salt. • Take 5. Figure: EXPERIMENT: Requirements: Apparatus: Test tubes.. it will give positive test. Keep these tubes in boiling water in a beaker or water bath. . Apple juice. with Fehling’s solution. i. dropper. test-tube holder. Pineapple juice.e. then this will not give red ppts.solution. PROCEDURE: • Take 5-6 clean test tubes. Till sugar is present in the solution. beaker. When all the sugar has been converted into ethanol by fermentation. i. Note color change. • Note the time taken for completion of fermentation. • Continue this testing with 5 drops of the reaction mixture after every 5 minutes until the test shows that no more is sugar is left in the reaction mixture.• Shake well the contents of the flask and maintain the temperature of the reaction mixture between 35°-40°C. if any. . OBSERVATIONS: NOTE: All the volumes of juices taken and volume of chemicals added is equal for all the juices.e. fermentation is complete. Volume of fruit juice taken = _______mL Volume of distilled water added = _______ mL Weight of Baker’s yeast added = _______ g Volume of solution of Pasteur’s salts = _______ mL Normal color of all the diluted juices mixtures before starting the experimental procedure. • Take out five drops of the solution with the help of a dropper after five minutes and add to one of the test tube containing Fehling’s solution. JUICE Apple juice Orange juice Carrot juice Pomegranate juice COLOR Observation Table: Is any color shown on reacting with Fehling’s solution by Time (in minutes) Apple juice Orange juice Pineapple juice Carrot juice Pomegranate juice . • Fermentation should be done at 35-40 °C temperature only. Bibliography: • • • APC Laboratory Manual Chemistry Class XII Googleimages Googlesearch • Subject teacher • Classmates ************ .Conclusion: ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ Precautions: • Use equal volumes of the juices. • Warm the test tube for 2-3 minutes on water bath before inferring with Fehling’s solution. • Ferment the juices under identical conditions.
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