Fruit

VIDYANIKETAN PUBLIC SCHOOL
2014-2015
Chemistry
Investigatory Project
To determine the rate of fermentation
Of different fruit juices
Suhan Prabhu
CLASS XI
VIDYANIKETAN PUBLIC SCHOOL

Ullal Road Cross, Ullal Upanagar, Bangalore 56
Affiliated to C.B.S.E Delhi NO.8341
CERTIFICATE
This is to certify that Suhan Prabhu of class XII of

Vidyaniketan Public School, Bangalore has successfully
completed his/her Subject project titled Rate of
determination of fruit juices as prescribed by CBSE towards
partial fulfillment of AISSCE course during the academic year
-2014-2015. This project is certified to be the bonafide work
of the student.
Date of submission:
Signature of Principal:
Signature of teacher in charge:
Date:
ACKNOWLEDGEMENT
It is my humble pleasure to acknowledge my deep
sense of gratitude to chemistry teacher Mr.
Ashwatthappa for her valuable support, constant
help and guidance at each and every stage,
without which it wouldnt have been possible to
complete this project. I am also thankful to Mrs.
Rekha, our Librarian for the help provided in
referring the required amount of books. I also
register my sense of gratitude to our Principal Mr.
Vijay Krishna Rajagopal for his immense
encouragement that has made this project
successful.
CONTENTS
Fermentation
aim
theory
Procedure
Observation table
Result
bibliography
FERMENTATION
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 4-16C (40-60F). 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, 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
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
bio chemicals 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 Egyptian 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 and described 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, aromas
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 amino acids,
fatty acids and vitamins.
Elimination of anti nutrients.
A decrease in cooking times and fuel requirements.
Aim
To determine the rate of fermentation of various fruit
juices.
Requirements
Fruits such as pineapple, apple, orange, grape, lemon,
yeast powder, ammonium sulphate, Fehlings
solutions, beaker round bottom flask, thermometer,
test tubes, dropper, stand, hot water both, conical
flask, distilled water etc.
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 monosaccharides 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 Fehlings solution. When all the quantity of
glucose is converted to ethanol, the mixture will not give red
Procedure
1: Take approximately Ig of yeast powder in beaker, add 20ml
distilled water and 3 -4ml of saturated solution of ammonium
sulphate. Stir the solution by a glass rod.
2: Pour 2ml of fruit juice a clean round bottom flask and add
20ml of distilled water.
3: Now transfer the content of the beaker into a round
bottom flask and shake the mixture.
4: Place the round bottomed flask into a hot water bath
containing water at 35 - 45C and shake the solution after
each minute.
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.
6: Repeat the procedure in the same way taking other
samples of fruit juices.
Observation TABLE
Time
(min)
2
4
6
8
10
12
Apple juice+
Orange juice+
Lemon juice+
yeast+ Fehlings yeast+ Fehlings yeast+ Fehlings
solution
solution
solution
RESULT
All fruit juices do not undergo fermentation at the
same rate. The increasing order of the rate of
fermentation is:
Apple juice < orange juice < Grape juice.
Bibliography
www.google.com
www.youtube.com
www.wikipedia.org
http://projects.icbse.com/subject/
chemistry
http://projectsyapa.com/chemisty

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VIDYANIKETAN PUBLIC SCHOOL

VIDYANIKETAN PUBLIC SCHOOL

This is to certify that Suhan Prabhu of class XII of

Signature of teacher in charge:

Louis Pastuer in 1860 demonstrated that fermentation is a purely physiological

The relative rates of fermentation can be established with

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