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    Study of Rates of Fermentation (Autorecovered)

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    Sreyas
    This study aims to compare the rates of fermentation of apple juice, carrot juice, and orange juice. The procedure involves diluting each fruit juice and adding yeast and salts, then testing samples every 10 minutes with Fehling's solution to check for reducing sugars until fermentation is complete. The observation table will record the time taken for each juice to stop producing a color change with Fehling's solution, allowing comparison of the fermentation rates.

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    Study of Rates of Fermentation (Autorecovered)

    Uploaded by

    Sreyas
    885 views9 pages
    This study aims to compare the rates of fermentation of apple juice, carrot juice, and orange juice. The procedure involves diluting each fruit juice and adding yeast and salts, then testing samples every 10 minutes with Fehling's solution to check for reducing sugars until fermentation is complete. The observation table will record the time taken for each juice to stop producing a color change with Fehling's solution, allowing comparison of the fermentation rates.

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    This study aims to compare the rates of fermentation of apple juice, carrot juice, and orange juice. The procedure involves diluting each fruit juice and adding yeast and salts, then testing samples every 10 minutes with Fehling's solution to check for reducing sugars until fermentation is complete. The observation table will record the time taken for each juice to stop producing a color change with Fehling's solution, allowing comparison of the fermentation rates.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    885 views9 pages

    Study of Rates of Fermentation (Autorecovered)

    Uploaded by

    Sreyas
    This study aims to compare the rates of fermentation of apple juice, carrot juice, and orange juice. The procedure involves diluting each fruit juice and adding yeast and salts, then testing samples every 10 minutes with Fehling's solution to check for reducing sugars until fermentation is complete. The observation table will record the time taken for each juice to stop producing a color change with Fehling's solution, allowing comparison of the fermentation rates.

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    © All Rights Reserved
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    You are on page 1of 9

    STUDY OF RATES

    OF FERMENTATION
    AIM :
    The Objective of this project is to study the rates of
    fermentation of the following fruit or vegetable juices:
    1. Apple juice
    2. Carrot juice
    3. Orange juice

    INDEX
    Serial Content Page
    Number Number
    1 Introduction

    2 Requirement

    3 Theme

    4 Chemical equation

    5 procedure

    6 Observation

    7 conclusion

    8 precaution

    9 Bibliography

    INTRODUCTION
    Fermentation is the slow decomposition of complex organic
    compound into simpler compounds by the action of enzymes.
    Enzymes are complex organic compounds, generally proteins.
    Examples of fermentation are: souring of milk or curd, bread
    making, wine making and brewing. The word Fermentation
    has been derived from Latin (Ferver which means to ‘boil’).
    During fermentation there is lot of frothing of the liquid due
    to the evolution of carbon dioxide, it gives the appearance as
    if it is boiling. Sugars like glucose and sucrose when
    fermented in the presence of yeast cells are converted to ethyl
    alcohol. During fermentation of starch, starch is first
    hydrolysed to maltose by the action of enzyme diastase. The
    enzyme diastase is obtained from germinated barley seeds.
    Fermentation is carried out at a temperature of 4–16 °C (40–
    60 °F). This is low for most kinds of fermentation, but is
    beneficial for cider as it leads to slower fermentation with less
    loss of delicate aromas. Apple based juices with cranberry
    also make fine ciders; and many other fruit purées or
    flavorings can be used, such as grape, cherry, and raspberry.
    The cider is ready to drink after a three month fermentation
    period, though more often it is matured in the vats for up to
    two or three years

    REQUIRMENT
     Conical flasks (250 ml)
     test tubes and water bath
     Apple juice
     Carrot juice
     Orange juice
     Fehling’s solution.

    CHEMICAL
    EQUATIONS
    The fruit and vegetable juices contain sugar such as sucrose, glucose and
    fructose. These sugars on fermentation in the presence of the enzymes
    invertase and zymase give with the evolution of carbon dioxide. Maltose is
    converted to glucose by enzyme maltose. Glucose is converted to ethanol
    by another enzyme
    Invertase
    C12H22O11 + H20→C6H12O6 + C6H12O6
    (Sucrose) (glucose) (Fructose)

    Zymase
    C6H12O6 + C6H12O6 →2C2H5OH + 2CO2
    (Glucose) (Fructose) (Ethanol)

    Diastase
    2(C6H10O5)n + nH20→C12H22O11
    (Starch) (Maltose)

    Maltose
    C12H22O11 + H20→2C6H12O6
    (Maltose) (Glucose)

    Zymase
    C6H12O6 → 2C2H5OH + 2CO2
    (glucose) (Ethyl Alcohol)

    PROCEDURE
    EXPERIMENT 1 :
     Take 5.0 ml of apple juice in a clean 250 ml conical flask
    and dilute it with 50 ml of distilled water.

     2. Add 2.0 gram of Baker’s yeast and 5.0 ml of solution


    of Pasteur’s salts to the above conical flask
     Shake well the contents of the flask and maintain the
    temperature of the reaction mixture between 35-40°C.

     After 10minutes take 5 drops of the reaction mixture


    from the flask and add to a test tube containing 2 ml of
    Fehling reagent. Place the test tube in the boiling water
    bath for about 2 minutes and note the colour of the
    solution or precipitate.

     Repeat the step 4 after every 10 minutes when the


    reaction mixture stops giving any red colour or
    precipitate.
     Note the time taken for completion of fermentation

    EXPERIMENT 2:
     Take 5.0 ml of carrot juice in a clean 250 ml conical
    flask and dilute it with 50 ml of distilled water.

     2. Add 2.0 gram of Baker’s yeast and 5.0 ml of solution


    of Pasteur’s salts to the above conical flask

     Shake well the contents of the flask and maintain the


    temperature of the reaction mixture between 35-40°C.

     After 10minutes take 5 drops of the reaction mixture


    from the flask and add to a test tube containing 2 ml of
    Fehling reagent. Place the test tube in the boiling water
    bath for about 2 minutes and note the colour of the
    solution or precipitate.

     Repeat the step 4 after every 10 minutes when the


    reaction mixture stops giving any red colour or
    precipitate.

     Note the time taken for completion of fermentation

    EXPERIMENT 3:
     Take 5.0 ml of orange juice in a clean 250 ml conical
    flask and dilute it with 50 ml of distilled water.

     2. Add 2.0 gram of Baker’s yeast and 5.0 ml of solution


    of Pasteur’s salts to the above conical flask

     Shake well the contents of the flask and maintain the


    temperature of the reaction mixture between 35-40°C.

     After 10minutes take 5 drops of the reaction mixture


    from the flask and add to a test tube containing 2 ml of
    Fehling reagent. Place the test tube in the boiling water
    bath for about 2 minutes and note the colour of the
    solution or precipitate.

     Repeat the step 4 after every 10 minutes when the


    reaction mixture stops giving any red colour or
    precipitate.

     Note the time taken for completion of fermentation

    OBSERVATION
     Volume of fruit juice taken = 5.0 ml
     Volume of distilled water added = 50.0 ml
     Weight of Baker’s yeast added = 2.0 g
     Volume of solution of Pasteur’s salts = 5.0ml

    Time (in min) Colour of reaction mixture on reaction with


    Fehling Solution in case of
    Apple juice Carrot juice Orange juice
    10
    20
    30
    40
    50

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