AMAR PUBLIC SCHOOL

THATIPUR, GWALIOR

(SESSION 2024-2025)

DEPARTMENT OF BIOLOGY

PROJECT FILE

NAME OF PROJECT

TO COMPARE RATE OF FERMENTATION OF GIVEN SAMPLE

OF
WHEAT FLOUR, GRAM FLOUR, RICE FLOUR AND POTATO.

SUBMITTED TO:

SUBMITTED BY:

ROLL NO. -
 DECLARATION

I hereby declare that the work is being presented in the project file onthe topic
of TO COMPARE RATE OF FERMENTATION OF GIVEN SAMPLE OF
WHEAT FLOUR, GRAM FLOUR, RICE FLOUR AND POTATO.
in partial fulfillment of the requirement for the subject of XII
Class Physics, is an authentic record of our own work carried out
under the able guidance
of__________________________________________.

The work has been carried out at AMAR PUBLIC SCHOOL, GWALIOR.

I here declare that above statement is correct to the best of my

knowledge.

___________

XII
 CERTIFICATE

This is to certify that ___________________ student of XII Class of

Amar Public School, Gwalior have successfully completed their
project in the topic TO COMPARE RATE OF FERMENTATION OF GIVEN
SAMPLE OF
WHEAT FLOUR, GRAM FLOUR, RICE FLOUR AND POTATO.
in partial fulfillment of the requirement for the subject of XII
Class, Physics in the session 2024−2025.
 ACKNOWLEDGEMENT

I express our deep sense of gratitude to my respected and learned

guide ________________________________, for their valuable help
and guidance.

I am grateful to my respected Principal

__________________________________ for permitting me to select
this topic and utilize all the necessary facilities of the institution.

I am also thankful to all the faculty & staff members of our School for
their kind co−operation and help.

Lastly, I would like to express my deep appreciation towards my

classmates and my indebtedness to my parents for providing us the
moral support and encouragement.

__________

_____
 INDEX

# AIM

# OBJECTIVE

# INTRODUCTION

# MATERIALS REQUIRED

# PROCEDURE

# OBSERVATIONS

# BIBLIOGRAPHY
 : AIM :

TO COMPARE RATE OF
FERMENTATION OF GIVEN SAMPLE
OF
WHEAT FLOUR, GRAM FLOUR, RICE
FLOUR AND POTATO.
 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

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