8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

“CHEMISTRY

INVESTIGATOR
 Y PROJECT”

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

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! in the Chemistry

 project during the session "#$""#$%

&ate '''''''''''''.

Kenri!a "i!a#a!a$

A.G.C.R. C%#%n!$ De#hi

(ubmitted for ALL INDIA SENIOR SECONDAR&

E'AMINATION held in "#$% at )endriya *idyalaya,
!.+.C.. Colony, &elhi.

E(a)iner

&!- ''''''''''''''.

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

INDEX

S.No. ontents !age no.

".   Objective 5
#.   Introdctio !
n
$.   T"eor# $%
%.   E&'eri(ent $)
&.   Ob*erv+tio $5
n
'.   Conc,*ion $!
(.   -ib,io.r+'" $!
#

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

OB*ECTI"E+

-he /bjective of this project is to study the rates of fermentation of

the following fruit and vegetable juices0

$1 !pple juice

"1 /range juice

%1 Carrot juice

21 3omegranate juice

41 3ineapple juice

INTROD,CTION+

Fer)en-a-i%n is the process of slow decomposition of complex

organic compound into simpler ones under the influence of enzymes.

En!)es are complex organic compounds, generally proteins.
E(a)/#es %0 0er)en-a-i%n are+  souring of milk or curd, bread
making, wine making and brewing.

-he word 5ermentation has been derived from 6atin word “ferver”

which means 12%i#ing3. !s during fermentation there is lot of frothing

of the li7uid due to the evolution of carbon dioxide, it gives the
appearance as if it is boiling.

(ugars like g#u4%se  and su4r%se when fermented in the presence of

yeast cells are converted to e-h!# a#4%h%#. &uring fermentation of

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

starch, s-ar4h is first hydroly8ed to )a#-%se by the action of enzyme

diastase  9the enzyme diastase  is obtained from germinated barley
seeds.1

5ermentation is carried out at a temperature of %42# :C. -his is low

for most kinds of fermentation, but is beneficial for cider as it leads to
slower fermentation with less loss of delicate aromas. !pple based
 juices with cranberry also make fine ciders; and many other fruit
 pur<es or flavorings can be used, such as grape, cherry, and raspberry.

-he 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.

T5EOR&+

5ruits and vegetables juice, all contains carbohydrates, i.e.  glucose,

fructose, sucrose etc. -hese are fermented by the en8yme =6!)ase>

to e-h!# a#4%h%#.

 Car2%n i%(ie gas is a#s% e7%#7e in -he /r%4ess.

ate of fermentation of these juices can be compared by estimating

the amount of carbon dioxide evolved in a definite time under similar
conditions from e7ual amount of the substances.

An%-her )e-h%  is to find out the time taken for complete

conversion of e7ual 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 Feh#ing3s

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

s%#u-i%n. -ill sugar is present in the solution, it will give positive test,

i.e. red ppts., with 5ehling?s solution. @hen all the sugar has been

converted into ethanol by fermentation, then this will not give red
 ppts., with 5ehling?s solution.

5igure0

E'PERIMENT+

Re8uire)en-s+

A))aratus 0

-est tubes, testtube stand, testtube holder, tripod stand, wire gau8e,
 beaker, pipette 9"m61, conical flasks 9$##m61, dropper, (topwatch.

hemicals0

&istilled water, yeast, 3asteur?s salt, 5ehling?s solution ! and A,

!pple juice, /range juice, Carrot juice, 3ineapple juice, 3omegranate
 juice.

!*+ED,*E+

  -ake 4B clean test tubes. 3ipette out "m6 of 5ehling?s solution
in each. )eep these tubes in boiling water in a beaker or water
 bath.

  -ake 4.# ml of juice in a clean conical flask and dilute it with 4#

ml of distilled water.

  !dd ".# gram of Aaker?s yeast and 4.# ml of solution of

3asteur?s salts to the above conical flask.

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

  (hake well the contents of the flask and maintain the

temperature of the reaction mixture between %4:2#:C.

  -ake out five drops of the solution with the help of a dropper
after five minutes and add to one of the test tube containing
5ehling?s solution. ote color change, if any.

  Continue this testing with 4 drops of the reaction mixture after

every 4 minutes until the test shows that no more is sugar is left
in the reaction mixture, i.e. fermentation is complete.

   ote the time taken for completion of fermentation.

OBSER"ATIONS+

 NOTE: All the volumes of juices taken and volume of chemicals

added is equal for all the juices.

*olume of fruit juice taken D '''''''m6

*olume of distilled water added D ''''''' m6

@eight of Aaker?s yeast added D ''''''' g

*olume of solution of 3asteur?s salts D ''''''' m6

N%r)a# 4%#%r %0 a## -he i#u-e 9ui4es )i(-ures 2e0%re s-ar-ing -he
e(/eri)en-a# /r%4eure.

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

EFIC C/6/ 

!pple juice

/range juice

Carrot juice

3omegranate juice

O2ser7a-i%n Ta2#e+

Is any color sho/n on reacting /ith 0ehling1s solution by

Time -in
minutes A))le +range !inea))le arrot !omegranate
 juice  juice  juice  juice  juice

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8/13/2019 Study the Rate of Fermentation of Fruits and Vegetables Juices

C%n4#usi%n+

 '''''''''''''''''''''''''''''''''''''''''''''''''''''''' 
 '''''''''''''''''''''''''''''''''''''''''''''''''''''''' 
 '''''''''''''''''''''''''''''''''''''''''''''''''''''''' 
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Pre4au-i%ns+

• Fse e7ual volumes of the juices.

• 5erment the juices under identical conditions.

• 5ermentation should be done at %42# :C temperature only.

• @arm the test tube for "% minutes on water bath before
inferring with 5ehling?s solution.

Bi2#i%gra/h!+

• APC 6aboratory Manual Chemistry Class XII

• G%%g#ei(+.e*

• G%%g#e*e+rc"

• Su29e4- -ea4her

• C#ass)a-es

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