CHEMISTRY

INVESTIGATORY

PROJECT

Made by: - Parth

Pallia
Class: - XII-A

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 INDEX
Sr.No. Title Page
No.
1 Acknowledgement 3
2 Abstract 4
3 History 6
4 Discovery 7
5 Importance 9
6 Theory 10
7 Requirements 10
8 Procedure 11
9 Result 12
10 Bibliography 12

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 ACKNOWLEDGEMENT
I would like to express my special thanks of
gratitude to my teacher Mr. A.k.Jha as well as
our principal Mr. Mohan Chandra who gave
me the golden opportunity to do this
wonderful project, which also helped me in
doing a lot of Research and I came to know
about so many new things I am really thankful
to them.
Secondly I would also like to thank my
parents and friends who helped me a lot in
finalizing this project within the limited time
frame.

PRINCIPAL SUBJECT
TEACHE

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ABSTRACT
To determine the rate of fermentation of various fruit juices.
Fermentation is a slow decomposition of complex organic
compound into simpler compounds by the action of enzymes.
Enzymes are generally protons example of fermentation are
souring of milk curd, bread making wine making, rewing.
The word ‘Fermentation’ had been derived from Latin
(Ferver means to ‘boil’). As during fermentation there is lot
of frothing of liquid due to the evolution of carbon dioxide, it
gives the appearance as if it is boiling. Sugars like glucose,
sucrose when fermented in presence of yeast cells are
converted to ethyl alcohol. During fermentation of, starch is
first hydrolyzed to maltose by action of enzyme diastase.
Fermentation is carried out at a temperature of 4-16°C (40-
60°F). This is slow for most kinds of fermentation, but is
beneficial for cider as it leads to slower fermentation with
less loss of delicate is ma. Apple based juices with cranberry
also make fine ciders and many other fruit purees or
flavorings can be used, such as grapes, cherry, raspberry.
The cider is ready to drink after a three month fermentation
period, though more after it is material in the vats for up to
2 to 3 years

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History of Fermentation
Since fruits ferment naturally, fermentation precedes human
history. Since ancient times, however, humans have been
controlling the fermentation process. The earliest evidence of
winemaking dates from eight thousand Years ago in
Georgia, in the Caucasus area. Seven thousand years ago
jars containing the remains of wine have been excavated in

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the Zagros Mountains in Iran, which are now on display at
the University of Pennsylvania.There is strong evidence that
people were fermenting beverages in Babylon circa 5000 BC,
ancient Egypt circa 3150 BC, pre-Hispanic Mexico circa
2000 BC,and Sudan circa 1500 BC.There is also evidence of
leavened bread in ancient Egypt circa1500 BC and of milk
fermentation in Babylon circa 3000 BC.French chemist
Louis Pasteur was the first known zymologist, when in 1854
he connected yeast to fermentation. Pasteur originally
defined fermentation as “respiration without air”.

Discovery of Fermentation
Louis Pastuer in 1860 demonstrated that fermentation is a
purely physiological process carried out by living
microorganism like yeast. This view was abandoned in 1897
when Buchner demonstrated that yeast extract could bring
about alcoholic fermentation in the absence of any yeast cell.
He proposed that fermenting activity of yeast is due to active
catalysts of biochemical origin. These biochemicals are
called enzymes. Enzymes are highly specific compound or a
closely related group of compounds.
Fermentation has been utilized for many years in the
preparation of beverages. Materials from Egyption tombs
demonstrated the procedures used in making beer and

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leavened bread. The history of fermentation, whereby sugar
is converted to ethanol by action of yeast, is also a history of
chemistry. Van Helmont coined the word iogaslt in 1610 to
describe the bubble produced in fermentation.
Leeuwenhoek observed anddescribed the cell of yeast with
his newly invented microscope in 1680. The fruit and
vegetable juices contain sugar such as sucrose, glucose, and
fructose. These sugars of fermentation in presence of enzyme
invert are and zymose give with the evolution of 〖CO〗_2.
Maltose is converted to glucose by enzyme maltose, glucose
to ethanol by another enzyme zymose.

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Importance of Fermentation.
Enrichment of the diet through development of a diversity
of flavors, aromoas and textures in food substances.
Preservation of substantial amounts of food through lactic
acid alcohol, acetic acids and alkaline fermentation.
Biological enrichment of food substances with proteins,
essential aminoacids, falty acids and vitamins.
Elimination of anti nutrients
A decrease in cooking times and fuel requirements.

Theory
Fruit juices contain various sugars like glucose, fructose etc.
When juices are treated with yeast and it converts sugar into

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glucose and fructose. These monosccharides are further
converted into ethyl alcohol by another enzyme known as
zymose.
The relative rates of fermentation can be established with
fillings solution A and B. Since glucose in an aldose gives red
precipitate with fellings solution. When all the quantity of
glucose is converted to ethanol, the mixture will not give red

Requirements.
Fruits such as pineapple, apple, orange, grape, lemon, yeast
powder, ammonium sulphate , fehling's solutions, beaker
roundbottom flask, thermometer,test tubes, dropper, stand,
hot water both, conical flask, distilled water etc.

Procedures :-
Step 1 : Take approximately Ig of yeast powder in beaker,
add 20ml distilled water and 3 -4ml of saturated solution of
ammonium sulphate^tir the solution by a glass rod.
Step 2: Pour 2ml of fruit juice a clean round bottom flask
and add 20ml of distilled water.
Step 3: Now transfer the content of the beaker into a round
bottom flask and shake the mixture.

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Step 4: Place the round bottomed flask into a hot water bath
containing water at 35 - 45°C and shake the solution after
each minute.
Step 5: After keeping the round bottomed flask for 10 min,
take out 10 drops of the mixture in a test tube and add 1 ml
of "Fehling's solution -B". Heat the testtube in a hot water
both for few minutes observe. The change in color and the
fermentation of red precipitate. Perform this test after
internal of five minutes until the mixture gives red
precipitate with Fehling's reagent.
Step 6: Repeat the procedure in the same way taking other
samples of fruit juices.
Result:-
All fruit juices do not undergo fermentation at the same
rate. The increasing order of the rate of fermentation is:
Apple <Pine apple juice = orange juice <Grape juice <
Lemon Juice.

Bibliography
• PRACTICAL CHEMISTRY COMPREHENSIVE - XII
• NCERT TEXT BOOK-XII
• INTERNET

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