CHEMISTRY PROJECT

CHEMISTRY
PROJECT
SUBMITTED BY :-
NAME: Tanuja naik
CLASS:XII A
ROLL NO: 10
INDEX
# AIM
# OBJECTIVE
CERTIFICATE
This is to certify that this project is submitted by TANUJA

NAIK to the chemistry department,DEEPIKA ENGLISH
MEDIUM SCHOOL,ROURKElA was carried out by her under
the guidance and supervision of MS. SMRUTI BEHERA during
academic session 2009-2010.
Date:
MS. SMRUTI BEHERA

(Chemistry teacher)
External Examiner:-
Internal Examiner:-
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to

MS. MANJULA ROY,DEEPIKA ENGLISH MEDIUM
SCHOOL,ROURKELA for her encouragement and for all
the facilities that she provided for this project work.I sincerely
appreciate this magnanemityby taking me into her fold for which i
shall remain indebted to her.
I extend my hearty thanks to MS. SMRUTI

BEHERA,Chemistry Teacher who guided me to do this project
successful completion of thus project.I take this opportunity to
express my deep sense of gratitude for her invalueable
guidance,constant encouragement,constructive
comments,sympathetic attitude and immense motivationb which
has sustainedmy effort at all stages of this project work.
TANUJA NAIK
OBJECTIVE
The purpose of the experiment is - to compare the rate of
fermentation ofthe given samples of wheat flour,gram flour,
rice flour and potatoes.
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 usually implies 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 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".
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
thisprocess 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 mixture , by a yeast secretion that
he termed zymase. In 1907 hereceived the Nobel Prize in
Chemistry for his research and discovery of "cell-free
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 of ant nutrients.
# A decrease in cooking times and fuel requirements
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 old-
fashioned method,
grass-lined hole, as the botulinum bacteria thrive in the
anaerobic conditions created by the air-tight
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
heavily contaminated with human waste, improper personal
hygiene in food handlers, flies carrying disease organisms,
unfermented foods 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
# Yeast
# Wheat flour
# Gram flour
# Rice flour
# Potato
PROCEDURE
# Take 5 gms of wheat flour in 100 ml conical flask and add 30
ml of distilled water.
# Boil the contents of the flask for about 5 minutes
# Filter the above contents after cooloing, the filtrate obtained is
wheat flour extract.
# To the wheat flour extract. taken in a conical flask.
Add 5 ml of 1% aq. NaCl solution.
# Keep this flask in a water bath maintained at a temperature of
50-60 degree celsius.Add 2 ml
of malt extract.
# After 2 minutes take 2 drops of the reaction mixture and add
to diluted iodine solution.
# Repeat step 6 after every 2 minutes.When no bluish colour is
produced the fermentation is complete.
# Record the total time taken for completion of fermentation.
# Repeat the experiment with gram flour extract,rice flour
extract, potato extract and record the observations
OBSERVATIONS
# Wheat flour -- 10 hours

# Gram flour -- 12.5 hours
# Rice flour -- 15 hours
# Potato -- 13 hours
BIBLIOGRAPHY
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CHEMISTRY

This is to certify that this project is submitted by TANUJA

MS. SMRUTI BEHERA

I wish to express my deep gratitude and sincere thanks to

I extend my hearty thanks to MS. SMRUTI

I became interested in this idea when i saw some experiments on

Fermentation typically is the conversion of carbohydrates to

Food that is improperly fermented has a notable risk of

Safety of Fermented Foods

Starch gives blue-violet colour with iodine whereas product of

# Wheat flour -- 10 hours

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