Submitted to Mrs.

Sundarishri Pisipati
By Abishai Barshikar
Class XII-C
Roll No. 1
I would like to express a deep sense of thanks and gratitude
to my project guide Mrs. Sundarishri Pisipati for guiding me
immensely through the course of the project. She always
evinced keen interest in my work. Her constructive advice
and constant motivation have been responsible for the
completion of this project.

i
 DELHI PUBLIC SCHOOL, NAGPUR

DEPARTMENT OF CHEMISTRY

CERTIFICATE

This is to certify that Abishai Barshikar, a student of Class XII has successfully
completed the research on the project, ‘To compare the rates of fermentation of
fruit or vegetable juices’ under the guidance of Mrs. Sundarishri Pisipati during the
year 2017-2018 in partial fulfilment of chemistry practical examination conducted
by AISSCE.

Name Of Examiner Name Of Physics Teacher

Signature Of Examiner Signature Of Physics Teacher ii

 Pg. No.
Acknowledgement i
Certificate ii

1. Aim of the project 1

2. Theory 2
3. Requirements 3
4. Procedure 4
5. Observations 5
6. Conclusion 7
7. Result 8
 To compare the rates of fermentation of the following fruit or
vegetable juices
1. Apple juice
2. Orange juice
3. Carrot juice

1
 The fruit and vegetable juices contain sugars such as sucrose,
glucose and fructose. These sugars on fermentation in the
presence of the enzymes invertase and zymase give ethanol with
the evolution of carbon dioxide.

Invertase
C12H22O11 C6H12O6 + C6H12 O6

Zymase
C6H12O6 + C6H12O6 2C2H5OH +2CO2

Glucose and fructose are reducing sugars and give red colored
precipitates with Fehling’s solution, when warmed. When the
fermentation is complete, the reaction mixture stops giving any red
color or precipitate.
2
 Conical flasks (250 mL)
 Test tubes
 Water bath
 Apple juice
 Orange juice
 Carrot juice
 Fehling Solution A
 Fehling Solution B
 Solution of Pasteur Salts
 Distilled water

3
 Take 5 mL of apple juice in a clean 250 mL conical flask and dilute
it with 50 mL of distilled water.
 Add 2 g of yeast and 5 mL of solution of Pasteur's salts to the
above conical flask.
 Shake well the contents of the flask and maintain the temperature
of the reaction mixture between 35-40 °C.
 After 10 minutes take 5 drops of the reaction mixture from the
flask and add to a test tube containing 2 mL of Fehling reagent.
Place the test tube in boiling water bath for about 2 minutes and
note the color of the solution or precipitate.
 Repeat step 4 after every 10 minutes. When the reaction mixture
stops giving any red colored or precipitate with Fehling reagent,
the completion of fermentation is indicated.
 Note the time taken for completion of fermentation.
 Repeat the above experiment by taking 5 mL of carrot juice.
4
 Volume of fruit juice taken = __ mL
 Volume of distilled water = __ mL
 Weight of yeast added = __ g
 Volume of solution of Pasteur’s salts=__ mL

5
6
 The rate of fermentation of apple juice is ________ than the
rate of fermentation of carrot juice.

7
 Pg. No.

Aim 8
Theory 9
Requirements 10
Procedure 11
Observations 12
Result 13
Bibliography 14
 To compare the rates of fermentation of the given samples-
wheat flour and gram flour.

8
 Wheat flour and gram flour contain starch as the major constituent.
Starch present in these food materials is first brought into solution.
In the presence of enzyme diastase starch undergoes fermentation
to give maltose.

2(C6H10O5)n + nH2O nC12H22011

Starch Maltose
Starch gives blue-violet color with iodine, whereas products of
fermentation of starch do not give any characteristic color. When
the fermentation is complete the reaction mixture stops giving
blue-violet color with iodine solution. The enzyme diastase is
obtained by germination of moist barley seeds at 15 °C.

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 Conical flasks
 Test tubes
 Funnel
 Filter paper
 Water bath
 Wheat flour
 Gram flour
 1% Iodine solution

10
 Take 5 g of wheat flour in a 100 mL conical flask and add 30 mL of
distilled water.
 Boil the contents of the flask for about 5 minutes.
 Filter the above contents after cooling. The filtrate is obtained is wheat
flour extract.
 To the wheat flour extract taken in a conical flask, add 5 mL of 1%
aqueous NaCl malt extract.
 Keep this flask in a water bath maintained at a temperature of 50-60 °C.
Add 2 mL of malt extract.
 After 2 minutes take 2 drops of the reaction mixture and add to diluted
iodine solution. Note the color produced.
 Repeat step 6 after every 2 minutes. When no bluish color is produced the
fermentation is complete. Record the total time taken for completion of
fermentation.
 Repeat the experiment with gram flour extract. 11
12
 The rate of fermentation of starch in wheat flour is ________
than fermentation of starch in gram flour.

13
 NCERT Chemistry
 Chemistry Lab Manual XII
 www.google.com
 www.wikipedia.com
 www.bing.com

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