Preface

 Conclusively, I admit that it was

enormously blissful and exultant
experience on working this project
and exploring fresh knowledge. It
has helped me to achieve
confidence and maturates me
during the problems I faced in the
fabrication of my project. This
contributory project has facilitate
me to provide liable and
accountable contribution to the
manufacture of merchandise. Fair
suggestions are summoned for the
improvement of this project.
 Introduction
• Fermentation is the slow decomposition
of complex organic compounds into
simpler compounds by the action of
enzymes. Enzymes are complex
organic compounds, generally
proteins. There are many examples of
fermentation processes which we
come across in our daily life, souring
of milk and curd, bread making, wine
making and brewing. Fermentation
word has been derived from Latin. As
During Fermentation there is lot of
frothing of the liquid due to evolution
of carbon dioxide, it gives the
• Louis Pasteur in 1860 demonstrated that fermentation
is a purely psychological process carried out by
living micro-organisms 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
cells. He proposed that fermenting activity of yeast
is due to active catalysts of biochemical origin.
These biochemical catalysts are called enzymes.
• Sugars like glucose and sucrose when fermented in
the presence of yeast cells are converted to ethyl
alcohol.
• Sucrose is first converted to glucose and fructose with
an enzyme invertase. Enzyme zymase converts
glucose and fructose to ethanol.
§ C12 H22 O11 + H2O  C6H12 O6 + C6H12 O6
 (Sucrose)


§ C6H12O6  2C2H5OH + 2CO2

 (Glucose or Fructose)
• During Fermentation of starch, starch is
first hydrolysed to maltose by the
action of enzyme diastase. The
enzyme diastase is obtained from
germinated barely seeds. Maltose is
converted to glucose by enzyme
maltase. Glucose is converted to
ethanol by another enzyme zymase.
• 2(C6H10 O5) + nH2O  nC12 H22 O11

(Starch) (Maltose)
• C12 H22 O11 + H2O  C6H12 O6

(Maltose) (Glucose)
• C6H12 O6  2C6H5OH + 2CO2

(Glucose) (Ethyl Alcohol)
 Experiment
AIM: To compare the ratio of fermentation of the following


fruit or vegetable juices.

ü Apple Juice
ü Orange Juice


THEORY: The fruit and vegetable juices contain sugars such



as sucrose, glucose and fructose. These sugars on

fermentation in the presence of the enzyme invertase and
zymase give ethanol with the evolution of carbon dioxide.
§ C12 H22 O11 + H2O  C6H12 O6 + C6H12 O6
 (Sucrose)


§ C6H12O6  2C2H5OH + 2CO2

 (Glucose or Fructose)

 Glucose is a reducing sugar and gives red colored precipitates
with Fehling’s Solution, When warmed. When the
fermentation is complete, the reaction mixture stops giving
any red color or precipitates with the Fehling’s Solution.
 REQUIREMENTS: Conical Flask(250ml), test tube and
water bath, apple juice, orange juice, Fehling’s solution A,
Fehling’s solution B, solution of pasteur‘s salts & distilled
water.
 PROCEDURE:
1. Take 5.0ml of apple juice in a clean 250ml conical flask &
dilute it with 50ml of distilled water.
2. Add 2.0ml of Baker’s yeast & 5.0ml of solution of pasteur’s
salts to the above conical flask.
3. Shake well the contents of the flask & maintain the
temperature of the reaction mixture between 35-40
degree centigrade.
4. After 10mins, take 5 drops of the reaction mixture from the
flask and add to a test tube containing 2ml of Fehling’s
solution.
5. Place the test tube in boiling water bath for about 2mins
and note the color of solution or precipitate.
6. Repeat the step 4 after every 10mins when the reaction
mixture stops giving any red color precipitate with
Fehling reagent, the completion of fermentation is
 Observation
• Volume of fruit juice taken = 5.0ml
• Volume of distilled water added =
50.0ml
• Weight of Baker’s yeast added =
S 2.0gm
No.TIME Color of reaction mixture on reaction
(In Mins) With Fehling‘s Solution in case of
• Volume of solution
Apple
Apple Juice of Orange
Juice OrangePasteur’s
JuiceJuice salts
= 5.0ml

 Result
The rate of fermentation of apple
juice is
………………… than the rate of

fermentation
Of orange juice.
 List Of Books & Websites
ü Experiments In Chemistry
 Tata McGraw Hills Publications


ü Custom and Conventions of

Fermentation.
 Kevin H.Hudson


ü Mastering In MS-Office
 BPB Publications


ü Google -Search Engine

ü Bing -Search Engine
