: AIM :
TO COMPARE RATE OF
FERMENTATION OF GIVEN
SAMPLE OF
WHEAT FLOUR, GRAM
FLOUR, RICE FLOUR AND
POTATO.
ACKNOWLEDGEMENT
I, Jayshree Thakur of Class XII-A Science
would sincerely like to thank Md Azhar Sir
(Chemistry Teacher) who has been a constant
source of inspiration and guidance throughout the
project work, acting as a guiding spirit behind the
completion of this project.
My sincere thanks are also to our principal
Dr. Pooja Singh who has encouraged in general
the students to be more analytical in solving the
problems.
With thanks .....
Jayshree Thakur
Class XII-A "Science"
INDEX
# AIM
# CERTIFICATE
# ACKNOWLEDGEMENT
# OBJECTIVE
# INTRODUCTION
# MATERIALS REQUIRED
# PROCEDURE
# OBSERVATIONS
# BIBLIOGRAPHY
CERTIFICATE
This is to certify that this project is submitted by
Jayshree Thakur to the chemistry department, Asia
Pacific International School, Bhopal was carried out by
him under the guidance and supervision of Md Azhar Sir
during academic session 2017-18.
Md Azhar Sir
(Chemistry teacher)
OBJECTIVE
The purpose of the experiment is - to compare the
rate of fermentation of the 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 circa 1500 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 yeast Louis 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 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
do not 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
# Rice flour
# Potato
# Aqueuos NaCl solution
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 cooling, 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
Time required for the fermentation----
# Wheat flour -- 10 hours
# Gram flour -- 12.5 hours
# Rice flour -- 15 hours
# Potato -- 13 hours
CONCLUSION
Rice flour takes maximum time for fermentation and
wheat flour takes the minimum time for fermentation.
BIBLIOGRAPHY
# Wikipedia-the free enclyclopedia
# Chemistry manual
# Website:- [Link]
