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Aim: To Study the rate of fermentation of

fruits and vegetables juices.


ACKNOWLEDGEMENT
I would like to express my sincere gratitude to my
chemistry
mentor Mr.__________, for his vital support, guidance and
encouragement without which this project would not have
come forth.
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 _____________.
Kendriya Vidyalaya,
A.G.C.R. Colony, Delhi
Submitted for ALL INDIA SENIOR SECONDARY
EXAMINATION held in 2013 at Kendriya Vidyalaya,
A.G.C.R. Colony, Delhi.
Examiner

DATE- ______________.
INDEX
S.No. Contents Page no.
1.
Objective 5
2.
Introduction 7
3.
Theory 10
4.
Experiment 12
5.
Observation 15
6.
Conclusion 17
7.
Bibliography 17

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.
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 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.

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 hydrolyzed 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 35-40 C.
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
pures 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.
THEORY:
Fruits and vegetables juice, all contains carbohydrates,
i.e. glucose,
fructose, sucrose etc. These are fermented by the
enzyme Zymase
to ethyl alcohol.
Carbon dioxide gas is also evolved in the process.

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.
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. Complete
conversion can be

detected by treating few drops of the solution


with Fehlings
solution. Till sugar is present in the solution, it will give
positive test,
i.e. red ppts., with Fehlings solution. When all the sugar
has been
converted into ethanol by fermentation, then this will not
give red
ppts., with Fehlings solution.
Figure:
EXPERIMENT:
Requirements:
Apparatus :
Test tubes, test-tube stand, test-tube holder, tripod stand,
wire gauze,
beaker, pipette (2mL), conical flasks (100mL), dropper,
Stopwatch.
Chemicals :
Distilled water, yeast, Pasteurs salt, Fehlings solution A
and B,
Apple juice, Orange juice, Carrot juice, Pineapple juice,
Pomegranate
juice.
PROCEDURE:

Take 5-6 clean test tubes. Pipette out 2mL of Fehlings


solution
in each. Keep these tubes in boiling water in a beaker or
water
bath.
Take 5.0 ml of juice in a clean conical flask and dilute it
with 50
ml of distilled water.
Add 2.0 gram of Bakers yeast and 5.0 ml of
solution of
Pasteurs salts to the above conical flask.
Shake well the contents of the flask and
maintain the
temperature of the reaction mixture between 35-40C.
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
Fehlings solution. Note color change, if any.
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, i.e. fermentation is complete.
Note the time taken for completion of fermentation.
OBSERVATIONS:
NOTE: All the volumes of juices taken and volume of
chemicals
added is equal for all the juices.
Volume of fruit juice taken
= _______mL
Volume of distilled water added
Weight of Bakers yeast added
Volume of solution of Pasteurs salts

= _______ mL
= _______ g
= _______ mL

Normal color of all the diluted juices mixtures before


starting the
experimental procedure.
JUICE
COLOR
Apple juice
Orange juice
Carrot juice
Pomegranate juice
Observation Table:

Conclusion:
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
Time (in
minutes)
Is any color shown on reacting with Fehlings solution by
Apple
juice
Orange
juice
Pineapple
juice
Carrot
juice
Pomegranate
juice

Precautions:
Use equal volumes of the juices.
Ferment the juices under identical conditions.
Fermentation should be done at 35-40 C temperature
only.
Warm the test tube for 2-3 minutes on water bath before

inferring with Fehlings solution

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