TO RESEARCH ON

FERMENTATION
Project Report In
CHEMISTRY
(2023-2024)
Submitted in partial fulfilment of the requirement of
Class XII (CBSE)
by
AKSHAYAA M
[REG.NO: ]
Under The Guidance Of
Mr. STALIN R M.SC, B.Ed.
(PGT CHEMISTRY ASSISTANT)
MAHATMA MONTESSORI SCHOOL
ALAGAR KOIL (CBSE)
MADURAI.
 CERTIFICATE

This is to certify that the project entitled FERMENTATION

is done by AKSHAYAA M of class XII of Mahatma
Montessori School CBSE Madurai has completed her project
as a part of the paper of CHEMISTRY under my
supervision. She has taken
proper care and shown at most sincerity in the completion of
this
project.

I certify that this project is up to my expectation as

per guidelines issued by CBSE

Submitted for the viva-voce conducted on Mahatma

Montessori School Alagar Kovil CBSE Madurai.

Internal Examiner ExternalExaminer

 ACKNOWLEDGEMENT

In the accomplishment of this project successfully

many people have best support, this time I thank all the people who
have been concerned with the project primarily I would thank
Mahatma Montessori (CBSE) Alagar koil, Madurai.

AKSHAYAA M
 INDEX
1. Acknowledgement
2. Declaration
3. Aim
4. Objective
5. Introduction
● Fermentation
● Importance of fermentation
6. Theory
7. Materials required
8. Procedure
9. Observation
10. Recent research

10.Bibliography
 AIM
To compare the rate of fermentation of given sample of

wheat flour, gram flour, rice flour and potato using yeast.
 OBJECTIVE

The purpose of the experiment is to compare the rate of

fermentation of the given samples- wheat flour,gram flour,rice
flour and potatoes.

The primary benefits of fermentation are breakdown of

nutrients,conversion of sugar and other carbohydrates.
 INTRODUCTION
What is fermentation?

It is a slow decomposition of complex organic compounds into

simpler compounds by the actions of enzymes. Enzymes are
generally protons example of fermentation are souring of milk,
bread making, whine making.

Fermentation-anaerobic process

Fermentation is the anaerobic breakdown of carbohydrates and the

help of micro-organisms or their enzymes.

It takes place in many prokaryotes and unicellular eukaryotes. In this

process pyruvic acid is converted into CO2 and ethanol. Lactic acid is
also produced from pyruvic acid due to some bacteria. In this
reaction, the reducing agent NADH+H+ is reoxidized to NAD+. The
energy released during the lactic acid and alcohol fermentation is
low (2 ATP molecules), which is very less compared to the reaction of
glucose in glycolysis. of glucose in glycolysis. These processes are
hazardous, either acid or alcohol is produced as product.
Louis Pasteur

He discovered that fermentation of fruit by yeast produced alcohol

in wine making. He also discovered that certain bacteria in the wine
were causing the wine to spoil, as they fermented. Discovery of
Pasteurization-a process of using heat to kill bacteria in liquids. He is
also known as the father of Fermentation.

TYPES OF FERMENTATION

On the basis of end product formed, fermentation can be of three

types.

1. LACTIC ACID FERMENTATION

It is a metabolic process by which glucose or other six carbon

sugars are converted into cellular energy and the metabolite
lactate, which is lactic acid in solution . It is an anaerobic
fermentation reaction that occurs in some bacteria and animal
cells, such as muscle cells.
2. ACETIC ACID FERMENTATION

It is a process of oxidation in which alcohol is converted into

acetic acid by the agency of bacteria of the genus Acetobar. This
process is anaerobic . the product so formed is acetic acid.

C2H5OH + O2 → CH3COOH + H2O.

It is used in commercial process, the two methods are

1.Surface fermentation process

2.Submerged fermentation process

3. ALCOHOLIC FERMENTATION

Alcoholic fermentation is the anaerobic transformation of

fructose and glucose (sugars) into ethanol and carbon dioxide. The
process is conducted by yeasts and a few bacteria. This is anaerobic
process. Glycolysis is the first step of alcoholic fermentation in this
glucose molecules spilit into two molecules of pyruvate, 2ATP
molecules are made from 2ADP molecules. NAD+ is an electron
carrier , this added to enzymes to give NADH. Later it go to an
electron transport chain to release its electron and revert back NAD+

C6H12O6 → 2 C2H5OH + 2 CO
 IMPORTANCE OF FERMENTATION
It has many uses in various fields ranging from food industry to
manufacturing industries.

Fermentation has many functions such as adding new flavours and

textures to food, extending the shelf life of foods, making some
nutrients more easily absorbed by the body, and providing an
environment for probiotics to grow and reproduce.
It have more health benefits thus, Intake of fermented food helps in
weight loss. It also supports immune function and so on.

Fermentation is used to produce antibiotics, several vaccines, and

insulin. It has an anti-cancer effect.

Used in vinegar production

THEORY

Wheat flour, gram flour, rice flour and potatoes contain 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 degrees 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.

CHEMICAL TEST: Fehlings solution

To test for the presence reducing sugars to the juice, a small

amount of Fehling's solution is added and boiled in a water bath.
During a water bath, the solution progresses in the colors of blue
(with no glucose present), green, yellow, orange, red, and then brick
red or brown (with high glucose present). A colour change would
signify and the presence of glucose.
 MATERIALS REQUIRED
⮚ Conical flask
⮚ Test tube
⮚ Funnel
⮚ Filter paper
⮚ Water bath
⮚ 1% Iodine solution
⮚ Fehling solution
⮚ Pasteurs salt
⮚ Yeast
⮚ Wheat flour
⮚ Gram flour
⮚ Potato
⮚ Carrot
⮚ Rice flour
⮚ Aqueous NaCl solution
 PROCEDURE

● Take 5 grams of wheat flour in 100 ml conical flask and add

30ml 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.
● Take the wheat flour extract in the conical flask and add 5ml of
1% aqueous NaCl solution.
● Keep this flask in a water bath maintained at a temperature of
50-60 degree Celsius. Add 2ml of malt extract.
● After 2 minutes take 2 drops of the reaction mixture and add
diluted iodine solution.
● Repeat the above step 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 to.
● Take 5ml of carrot juice and potato juice in two clean 250ml
conical flask and dilute with 50ml of distilled water separately
● Add 2 grams of Bakers yeast and add 5mlnof solution of
Pasteurs salts to the above conical flask.
● After 10 minutes 5 drops of the reaction take the mixtures from
the flask and add to a test tube containing 2ml of Fehling
reagent. Place tht test tubes in a boiling water bath for about 2
minutes. Note the colour of the solution or precipitate.
● Record the total time taken for the completion of fermentation.
 OBSERVATIONS

Time required for the fermentation:

❖ Wheat flour – 10 hours

❖ Gram flour – 12.5 hours

❖ Potato juice – 13 hours

❖ Carrot juice – 20 minutes

 RECENT RESEARCH

Microbial Diversity in Fermentation: Research might have focused

on understanding the diverse range of microorganisms involved in
various fermentation processes, including their roles, interactions,
and potential applications.

Probiotics and Gut Health: Fermented foods and their potential

benefits for gut health could have been a significant area of research,
examining how different fermented products impact the gut
microbiota and overall well-being.
Alternative Substrates and Microorganisms: Scientists might have
been investigating new substrates and microbial strains for
fermentation, aiming to enhance production efficiency, yield, and
the quality of end products.

Biotechnological Applications: Fermentation is used in various

biotechnological processes beyond food production. Research could
have explored its applications in producing biofuels,
pharmaceuticals, enzymes, and other valuable compounds.

Waste Reduction and Sustainability: Researchers could have been

looking into how fermentation can be employed to upcycle waste
materials into useful products, contributing to a more sustainable
approach.
 BIBLIOGRAPHY

Class 12 chemistry lab manual

Class 12 chemistry NCERT textbook