COMPARISON OF RATE OF
FERMENTATION OF GIVEN
SAMPLE OF WHEAT
FLOUR AND POTATO
CHEMISTRY
SUBMITTED BY : NOOPUR RANE
CLASS : XII-A
ROLL NO : 23
CONTENTS
1. ACKNOWLEDGEMENT
2. DECLARATION
3. OBJECTIVE
4. INTRODUCTION
5. MATERIALS REQUIRED
6. PROCEDURE
7. OBSERVATIONS
8. BIBLIOGRAPHY
CERTIFICATE
This is to certify that this project is submitted by
NOOPUR RANE to the chemistry department,
KENDRIYA VIDYALAYA, RAIGANJ, was
carried out by her under the guidance and
supervision of Mr. Auritro Sarkar during academic
year 2019-20.
ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to
[Link] Negi, Principal, Kendriya Vidyalaya Raiganj for
her encouragement and for all the facilities that he
provided for this project work. I sincerely appreciate his
magnanimity by taking me into his fold for which I shall
remain indebted to him.
I extend my hearty thanks to [Link] Sarkar ,
Chemistry Teacher who guided me to do this project
successfully. I take this opportunity to express my deep
gratitude for his invaluable guidance, constant
encouragement, constructive comments, sympathetic
attitude and immense motivation which has sustained my
effort at all stages of this project work. I do here by
declare that this project has been originally carried under
the guidance and supervision of [Link] Sarkar.
The purpose of the experiment is to compare the rate of
fermentation of the given samples of wheat flour and
potato.
I became interested in this idea when I saw some
experiments on fermentation of the given samples of
wheat flour and potato.
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 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
there of, 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 food such as
sauerkraut, dry sausages, kimchi and yogurt 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
fermentation process. 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. 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.”
When studying the fermentation of sugar to alcohol
by yeast Louis Pasteur concluded that the
fermentation was catalysed 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 he received the Nobel
Prize in chemistry for his research and discovery of
‘cell-free fermentation.’ One year prior, in 1906,
ethanol fermentation studies led to early discovery
of NAD+.
Louise Pasteur exploring yeast
USES
Food fermentation has been said to serve five main purposes:
1. Enrichment of the diet through development of a diversity
of flavours, aromas and textures in food substrates.
2. Preservation of substantial amounts of food through lactic
acid, alcohol, acetic acid and alkaline fermentations.
3. Biological enrichment of food substrates with protein,
essential amino acids, essential fatty acids and vitamins.
4. Elimination of ant nutrients.
A decrease in cooking times and fuel requirement
RISK 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 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 FOOD
Fermentated food generally have a very good safety
record even in the developing world where the food is
manufactured by people without training in microbiology
or chemistry, in unhygienic, contaminated environments.
They are consumed by millions of people every day in
both the developed and developing world and they have
an excellent safety record. What is there about fermented
food that contribute 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,
unfermented foods carrying food poisoning or human
pathogens and unfermented food, even when cooked if
handled or stored improperly. Also improperly fermented
foods can be unsafe. However, application of the quality
and the nutritional value of the food supply, reduction of
nutritional diseases and greater resistance to intestinal
and other diseases in infants.
Wheat flour and potatoes contains starch as the major
constituted. 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 does 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 celcius 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
Potato
Aqueous NaCl solution
PROCEDURE
1. Take 5 gms of wheat flour in 100ml conical flask and add
30 ml of distilled water.
2. Boil the contents of the flask for about 5 minutes. Filter the
above contents after cooling, the filtrate obtained is wheat
flour extract.
3. To the wheat flour extract taken in a conical flask add 5 ml
of 1% aq. NaCl solution.
4. Keep this flask in a water bath maintained at a
temperature of 50-60 degree Celsius. Add 2 ml of malt
extract.
5. After 2 minutes take 2 drops of the reaction mixture and
add to diluted iodine solution.
6. Repeat step 5 after every 2 minutes. When no bluish
colour is produced the fermentation is complete.
7. Record the total time taken for completion of fermentation.
8. Repeat the experiment with potato extract and record the
observations.
OBSERVATIONS
Time required for the fermentation-----
Wheat flour-10 hours
Potato-13 hours
CONCLUSION
Wheat flour takes the less time for fermentation and
potato takes more time for fermentation.
BIBLIOGRAPHY
Wikipedia-the free encyclopedia
Chemistry manual
Website :- [Link]
THANK YOU
