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 are ma. Apple based juices with cranberry also
make fine ciders and many other fruit purees or flavorings can
be used, such as grapes, cherry, raspherry. 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

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 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
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.

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
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.
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 test
tube 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