Chemistry Project

Certificate Of Authenticity
This is to certify that
Divyanshu Patel a student of
class 12 has successfully
completed the project on the
topic study of fermentaqtion
of wheat flour, gram flour,
potato juice, carrot juice under
the guidance of Mrs.Reeta
Agrawal.
This project is absolutely
genuine and does not indulge
in plagiarism of any kind. The
references taken in making this

project have been declared at

the the end of this project.

Signature(subject teachetr)
s
Signature(examiner)

Chemistry Project

Acknowledgement
I feel proud to present my
project in chemistry on study
of fermentation of wheat flour,
gram flour, potato juice, carrot
juice.

This project would not have

been feasible without the
proper rigorous guidance of
chemistry teacher Mrs.Reeta
Agrawal who guided me
throughout this project in every
possible way. A project involves
various difficult lab
experiments,which have to
obtain the observations and
conclude the reports on a
meaningful note.
Thereby, I would like to thanks
both Mrs.Reeta Agrawal and lab
assistant Mr.Bhaiyalal for
guiding me on a systematic
basis and ensuring that in

completed all my experiments

with ease.
Rigorous hard work has put in
this project to ensure that it
proves to be the best. I hope
that it proves to be the best. I
hope that this project will prove
to be a breeding ground for the
next generation of students and
will guide them in every
possible way.
Declaration
I do hereby declare that this
project work has been
originallycarried under the
guidance and supervision of
Mrs. Reeta Agrawal.

Divyanshu Patel

OBJECTIVE
The purpose of the experiment
is -to compare the rate of
fermentation ofthe given

samples of wheat flour ,gram

flour,potato juice, carrot juive .
I became interested in this idea
when i saw some experiments
on fermentation and wanted to
find out some scientific facts
about fermentation.The primary
benefit of fermentation is the
conversion of sugars and other
carbohydrates,e.g., converting
juice into wine, grains into
beer, carbohydrates into
carbon dioxide to leaven bread,
and sugars in vegetables into
preservative organic acids

INTRODUCTION
Fermentation typically is the
conversion of carbohydrates to
alcohols and carbon dioxide or
organic acids using yeasts,
bacteria, or a combination
thereof, under anaerobic
conditions. A more restricted
definition of fermentation is the
chemical conversion of sugars
into ethanol. The science of
fermentation is known as

zymology. Fermentation
usuallyimplies that the action of
microorganisms is desirable,
and the process is used to
produce alcoholic beverages
such as wine, beer, and cider.
Fermentation is also employed
in preservation techniques to
create lactic acid in sour foods
such as sauerkraut, dry
sausages, kimchi and yoghurt,
or vinegar for use in pickling
foods.
History 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
thousandYears agoin Georgia,
in the Caucasus area. Seven
thousand yearsago
jarscontaining 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, preHispanic Mexico circa 2000
BC,and Sudan circa

1500BC.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".
Contributions to biochemistry
When studying the
fermentation of sugar to
alcohol by yeastLouis Pasteur
concluded that the
fermentation was catalyzed by
a vital force, called "ferments,"

within the yeast cells.The

"ferments" were thought to
function only within living
organisms. "Alcoholic
fermentation is an act
correlated with the life and
organization of the yeast cells,
not with the death or
putrefaction of the cells,"he
wrote.Nevertheless, it was
known that yeast extracts
ferment sugar even in the
absence of living yeast cells.
While studying this process in
1897, Eduard Buchner of
Humboldt University of Berlin,
Germany, found that sugar was
fermented even when there

were no living yeast cells in the

mix ture , by a yeast secretion
that he termed zymase. In
1907 hereceived the Nobel
Prize in Chemistry for his
research and discovery of "cellfree fermentation."One year
prior, in 1906, ethanol
fermentation studies led to the
early discovery of NAD+.
Uses
Food fermentation has been
said to serve five main
purposes: # Enrichment of the
diet through development of a
diversity of flavors, aromas,
and textures in food substrates.

Preservation of substantial
amounts of food through lactic
acid, alcohol, acetic acid and
alkaline fermentations #
Biological enrichment of food
substrates with protein,
essential amino acids, essential
fatty acids, and vitamins
# Elimination ofant nutrients. #
A decrease in cooking times
and fuel requirement

Risks of consuming fermented

foods

Food that is improperly

fermented has a notable risk of
exposing the eater to botulism.
Alaska has witnessed a steady
increase of cases of botulism
since 1985. Despite its small
population, it has more cases of
botulism than any other state
in the United States of
America.This is caused by the
traditional Eskimo practice of
allowing animal products such
as whole fish, fish heads,
walrus, sea lion and whale
flippers, beaver tails, seal oil,
birds, etc., to ferment for an
extended period of time before
being consumed. The risk is

exacerbated when a plastic

container is used for this
purpose instead of the oldfashioned method, grass-lined
hole, as the botulinum bacteria
thrive in the anaerobic
conditions created by the airtight enclosure in plastic.
Safety of Fermented Foods
Fermented foods
generally have a very good
safety record even in the
developing world where the
foods are manufactured by
people without training in
microbiology or chemistry in
unhygienic ,contaminated
environments. They are

consumed by hundreds of
millions of people every day in
both the developed and the
developing world. And they
have an excellent safety
record.What is there about
fermented foods that
contributes to safety?While
fermented foods are
themselves generally safe, it
should be noted that fermented
foods by themselves do not
solve the problems of
contaminated drinking water,
environments
heavilycontaminated with
human waste, improper
personal hygiene infood

handlers, flies carrying disease

organisms, unfermentedfoods
carrying food poisoning or
human pathogens and
unfermented foods, even when
cooked if handled or stored
improperly.Also improperly
fermented foods can be unsafe.
However, application of the
principles that lead to the
safety of fermented foods could
lead to an improvement in the
overall quality and the
nutritional value of the food
supply, reduction of nutritional
diseases and greater resistance
to intestinal and other diseases
in infants.

Theory
Wheat flour,gram flour,rice
flour and potatoes contains
starch as the major
constituent.Starch present in
these food materials is first
brought into solution.in the
presence of enzyme diastase
,starch undergo fermentation to
give maltose.
Starch gives blue-violet colour
with iodine whereas product of
fermentation starch donot give
any characteristic colour. When
the fermentation is complete
the reaction mixture stops

giving blue-violet colour with

iodine solution. By comparing
the time required for
completion of fermentation of
equal amounts of different
substances containing starch
the rates of fermentation can
be compared.The enzyme
diastase is obtained by
germination of moist barley
seeds in dark at 15 degree
celsius.When the germination is
complete the temperature is
raised to 60 degree celsius to
stop further growth.The seeds
are crushed into water and
filtered.The filtrate contains

enzyme diastase and is called

malt extract.

MATERIALS REQUIRED
# Conical flask
# Test tube
# Funnel
# Filter paper
# Water bath
# 1 % Iodine solution
# Yeast
# Wheat flour
# Gram flour
# Potato juice

# Carrot juice
# Aqueuos NaCl solution