AISSCE 2016-17

CHEMISTRY INVESTIGATORY PROJECT

To compare the rate of fermentation of the
given sample
of Wheat flour, rice flour and potatoes.

Submitted as a partial fulfilment of pracital

examination
SESSON: 2016-17
SUBMITTED TO: KENDRIYA VIDYALAYA CRPF (GC)
SUBMITTED BY: PARTHA SARATHI HUKAI

CLASS & SECTION: XII A

ACKNOWLEDGEMENT
I would like to express my sincere gratitude to my
chemistry mentor Mr. Amit Meena, 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
Mr. Partha Sarathi Hukai of class XII (A) during the year
2016-17
Date __________.
Kendriya Vidyalaya CRPF Amerigog,
Guwahati (Assam)

Submitted
for
ALL
INDIA
SENIOR
SECONDARY
EXAMINATION held in ___________________at
Kendriya
Vidyalaya CRPF Amerigog, Guwahati (Assam)

Student

Examiner
DATE-________________

Principal

OBJECTIVE
The Objective of this project is to study the rates of
fermentation of the following fruit or vegetable juices.
1. i.

Wheat flour

2. ii.

Rice flour

3. iii.

Potatoes

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 has been derived from Latin (Ferver which 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 416 C (4060 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 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
Wheat flour, Rice flour & Potatoes contain starch as a
major constituent. Starch presen in these food
materials is first brought into solution. in the presence
of enzyme diatase, starch undergoes fermentation to
give maltose.
2(C2H10O5)n + H2O + Diastase ------> nC12H22O11
(STARCH)

(MALTOSE)

Starch gives blue-violet colour with iodine, whereas

products of fermentation of starch do not give any
Characteristic colour. When fermentation is complete,
the reaction mixture stops giving blue-violet colour with
Iodine solution. By comparing the time required for
completion of fermentation of equal amounts of
different
substance containing starch their rates of fermentation
can be compared. The enzyme diastase is obtained by
germination of moist barley seeds in dark at 15 degree
celsius. When the germination is complete, the
temperature is raised to 60 degree celsius to stop
further growth. These seeds are crushed in water &
filtered. The filterate contains enzyme diastase an is
called malt extract.

APPARATUS REQUIRED
Conical flask, test tubes, funnel, filter paper and water
bath.

CHEMICALS REQUIRED
Wheat flour, rice flour potatoes & 1% iodine solution.

PROCEDURE
1. Take 5 g of wheat flour in a 100ml conical flask
and add 30ml of distilled water.
2. Boil the contents ofthe flask for about 5 minutes.
3. Filter the above contents after cooling. the filterate
obtained in wheat flour extract.
4. To the wheat flour extract taken in the conical
flask, add 5ml of 1% NaCl solution.
5. Keep this flask in water bath maintained at a
temperature of 50-60 degree celsius. Add 2ml of
malt extract.
6. After 2 minutes take 2 drops of the reaction
mixture & add the diluted iodine solution. Note the
colour produced
7. Repeat step 6 after every 2 minutes. When no
bluish colour is produced, the fermentation is
complete. Record the time taken for completion of
fermentation.
8. Repeat the experiment with rice flour extract,
potato extract and record the observation.
9.

OBSERVATIONS
Time required for the fermentation:
l Wheat Flour - 10 hours
l Rice Flour - 15 hours
l Potatoes - 13 hours

CONCLUSION
Rice flour takes maximum time for fermentation and
wheat flour takes the minimum time for fermentation.
The order of fermentation is :
Rice flour > potatoes > wheat flour

BIBLIOGRAPHY
l

Chemistry Manual

Wikipedia

www.icbse.com