Preface Conclusively, I admit that it was enormously

blissful and exultant experience on working this project and exploring fresh knowledge. It has helped me to achieve confidence and maturates me during the problems I faced in the fabrication of my project. This contributory project has facilitate me to provide liable and accountable contribution to the manufacture of merchandise. Fair suggestions are summoned for the improvement of this project.

ExperimentalForeword

Introduction• Fermentation is the slow decomposition of complex

organic compounds into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. There are many examples of fermentation processes which we come across in our daily life, souring of milk and curd, bread making, wine making and brewing. Fermentation word has been derived from Latin. As During Fermentation there is lot of frothing of the liquid due to evolution of carbon dioxide, it gives the appearance as if it is boiling.

• Louis Pasteur in 1860 demonstrated that fermentation is a purely psychological process carried out by living micro-organisms like yeast.

• This view was abandoned in 1897 when Buchner demonstrated that yeast extract could bring about alcoholic fermentation in the absence of any yeast cells. He proposed that fermenting activity of yeast is due to active catalysts of biochemical origin. These biochemical catalysts are called enzymes.

• Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol.

• Sucrose is first converted to glucose and fructose with an enzyme invertase. Enzyme zymase converts glucose and fructose to ethanol.

C12H22O11 + H2O C6H12O6 + C6H12O6

(Sucrose)

C6H12O6 2C2H5OH + 2CO2 (Glucose or Fructose)

• During Fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barely seeds. Maltose is converted to glucose by enzyme maltase. Glucose is converted to ethanol by another enzyme zymase.

• 2(C6H10O5) + nH2O nC12H22O11

(Starch) (Maltose)

• C12H22O11 + H2O C6H12O6

(Maltose) (Glucose)

• C6H12O6 2C6H5OH + 2CO2

(Glucose) (Ethyl Alcohol)

• Enzyme, maltose & zymase are obtained from Yeast.

ExperimentalInterface

Experiment

AIM: To compare the ratio of fermentation of the following fruit or vegetable juices.

Apple Juice Orange Juice

THEORY: The fruit and vegetable juices contain sugars such as sucrose, glucose and fructose. These sugars on fermentation in the presence of the enzyme invertase and zymase give ethanol with the evolution of carbon dioxide.

C12H22O11 + H2O C6H12O6 + C6H12O6

(Sucrose)

C6H12O6 2C2H5OH + 2CO2 (Glucose or Fructose)

Glucose is a reducing sugar and gives red colored precipitates with Fehling’s Solution, When warmed. When the fermentation is complete, the reaction mixture stops giving any red color or precipitates with the Fehling’s Solution.

REQUIREMENTS: Conical Flask(250ml), test tube and water bath, apple juice, orange juice, Fehling’s solution A, Fehling’s solution B, solution of pasteur‘s salts & distilled water.

PROCEDURE:1. Take 5.0ml of apple juice in a clean 250ml conical flask & dilute it with 50ml

of distilled water.2. Add 2.0ml of Baker’s yeast & 5.0ml of solution of pasteur’s salts to the above

conical flask.3. Shake well the contents of the flask & maintain the temperature of the

reaction mixture between 35-40 degree centigrade.4. After 10mins, take 5 drops of the reaction mixture from the flask and add to

a test tube containing 2ml of Fehling’s solution.5. Place the test tube in boiling water bath for about 2mins and note the color

of solution or precipitate.6. Repeat the step 4 after every 10mins when the reaction mixture stops giving

any red color precipitate with Fehling reagent, the completion of fermentation is indicated.

7. Note the time taken for completion of fermentation.8. Repeat the above experiment by taking 5.0ml of carrot juice.

Observation• Volume of fruit juice taken = 5.0ml• Volume of distilled water added = 50.0ml• Weight of Baker’s yeast added = 2.0gm• Volume of solution of Pasteur’s salts = 5.0ml

S No. TIME(In Mins)

Color of reaction mixture on reactionWith Fehling‘s Solution in case of

Apple Juice Orange JuiceApple Juice Orange Juice

Result

The rate of fermentation of apple juice is………………… than the rate of fermentation Of orange juice.

Bibliography

List Of Books & Websites Experiments In Chemistry

Tata McGraw Hills Publications

Custom and Conventions of Fermentation.

Kevin H.Hudson

Mastering In MS-Office

BPB Publications

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