Beruflich Dokumente
Kultur Dokumente
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.
= _______ mL
= _______ g
= _______ mL
Conclusion:
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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