To compare rate of fermention of give sample

Sample are wheat ,gram ,potato,rice

1. CHEMISTRY
PROJECT
:AIM:
TOCOMPARERATEOFFERMENTATION OF
GIVENSAMPLEOF
WHEATFLOUR,GRAM FLOUR,RICEFLOUR
ANDPOTATO.
SUBMITTEDBY:-
NAME:Raj SomvanshiCLASS:XII
PCM(A)
ROLLNO:28

2. INDEX
#AIM
#CERTIFICATE
#ACKNOWLEDGEMENT
#DECLARATION
#OBJECTIVE
#INTRODUCTION
#MATERIALSREQUIRED
#PROCEDURE
#OBSERVATIONS
#BIBLIOGRAPY

3. :AIM:
To compare the rate of fermentation of given
sampleofwheat
flour,gramflour,riceflourandpotatousing
yeast.

4. CERTIFICATE
ThisistocertifythatthisprojectissubmittedbyRaj
Somvanshitothechemistrydepartment,St. Xavier’s Senior
Secondary School was carriedoutbyhim underthe
guidance andsupervisionofMr. R.K.D. Sir during
academicsession2022-23.
Date:
Mr. R.K.D. Sir
(Chemistryteacher)
ExternalExaminer:-
InternalExaminer:-

5. ACKNOWLEDGEMENT
Iwishtoexpressmy deep gratitudeandsincere thanksto
Mr RKD sir,St.Xavier’shigh school,hordoiforThere
encouragementandforall thefacilitiesthatThe help they
provided forthisprojectwork.Isincerelyappreciate this
magnanemitybytakingmeintofoldforwhichishall
remainindebtedtoher.
I extend my hearty thanks to Mr RKD SIR,Chemistry
Teacherwhoguidedmetodothis project successful
completionofthusproject.Itakethis opportunityto
expressmydeepsenseofgratitudeforhis invalueable
guidance,constantencouragement,constructive
comments,sympatheticattitude andimmensemotivation by
whichhassustained myeffortat all stagesofthisproject
work.
Raj Somvanshi

6. DECLARATION
I doherebydeclare thatthisproject workhasbeen
originallycarriedunderthe guidanceandsupervisionof
Mr. R.K.D. sir ,St. Xavier’s Senior Secondary School ,
Hardoi
Raj Somvanshi

7. OBJECTIVE
Thepurposeoftheexperimentis-tocomparetherate
offermentationofthegiven samplesofwheatflour,gram
flour,riceflour and potatoes.
I becameinterestedinthisidea wheni sawsome
experimentsonfermentationandwanted tofindoutsome
scientific factsaboutfermentation.Theprimary benefitof
fermentation istheconversionofsugarsandother
carbohydrates,e.g.,converting juice intowine,grainsinto
beer, carbohydrates into carbon dioxide to leaven bread,
andsugarsinvegetablesinto preservativeorganicacids.

8. INTRODUCTION
Fermentationtypicallyistheconversionof
carbohydratestoalcoholsandcarbondioxideor
organic acidsusing yeasts,bacteria, or a
combinationthereof,under anaerobic conditions. A
morerestricteddefinition of fermentationisthe
chemicalconversionof sugarsinto ethanol.The
scienceoffermentationisknownas zymology.
Fermentationusuallyimpliesthat theactionof
microorganismsisdesirable, andtheprocessisused
to produce alcoholicbeveragessuchaswine,beer,
andcider. Fermentationisalsoemployedin
preservationtechniques to create lacticacidinsour
foodssuchassauerkraut,dry sausages,kimchiand
yoghurt, orvinegarforuseinpickling foods.
History
Sincefruitsfermentnaturally,fermentationprecedes human
history.Since ancienttimes,however, humanshave been
controlling the fermentation process. The earliest evidence
ofwinemakingdatesfromeight thousand

9. YearsagoinGeorgia,intheCaucasusarea.Seven
thousandyearsagojarscontainingthe remainsofwine
havebeen excavatedin the ZagrosMountainsin Iran,
whicharenowondisplayattheUniversityof
Pennsylvania.There isstrongevidencethatpeoplewere
fermentingbeveragesin Babyloncirca5000BC,ancient
Egyptcirca3150BC,pre-Hispanic Mexicocirca 2000
BC,andSudan circa1500BC.Thereisalso evidenceof
leavenedbread inancient Egyptcirca1500BC andofmilk
fermentation inBabyloncirca3000BC.Frenchchemist
LouisPasteurwasthe firstknownzymologist, whenin
1854he connectedyeast tofermentation. Pasteur originally
defined fermentationas"respirationwithout air".
Contributionstobiochemistry
When studyingthefermentationofsugartoalcoholby
yeastLouis Pasteurconcludedthatthefermentation was
catalyzedbya vital force, called"ferments,"withinthe
yeast cells.The "ferments"were thoughttofunctiononly
withinliving organisms. "Alcoholicfermentationisan act
correlatedwith thelifeandorganizationof theyeast cells,
notwiththe deathorputrefactionofthe cells,"he
wrote.Nevertheless,it wasknownthatyeast extracts
fermentsugareveninthe absenceoflivingyeast cells.
While studyingthisprocessin1897,EduardBuchnerof

10. HumboldtUniversityofBerlin, Germany,foundthatsugar
wasfermentedevenwhentherewerenolivingyeastcells
in themixture, byayeast secretionthathetermedzymase.
In 1907hereceivedtheNobelPrize inChemistryforhis
research anddiscoveryof"cell-freefermentation."Oneyear
prior, in1906, ethanolfermentationstudiesled totheearly
discoveryofNAD+.
Use
sFood fermentation has been said to serve five main
purposes:
#Enrichmentofthe diet throughdevelopmentofa
diversity offlavors,aromas,and texturesinfoodsubstrates
#Preservationof substantial amountsoffoodthrough
lacticacid, alcohol, aceticacidandalkalinefermentations
#Biological enrichmentoffoodsubstrateswithprotein,
essential aminoacids, essentialfattyacids, andvitamins
#Elimination ofantnutrients.
#A decrease incookingtimesandfuelrequirements

11. Risks of consuming
fermented foods
Foodthatisimproperlyfermentedhasa notable risk of
exposingthe eatertobotulism.
Alaskahaswitnesseda steadyincreaseofcases
ofbotulismsince1985.Despiteitssmallpopulation,it has
morecasesofbotulismthananyother
stateintheUnitedStatesofAmerica.This
iscaused by thetraditionalEskimopractice of allowing
animalproductssuchaswholefish,fish heads,walrus,
sealionandwhale flippers,beaver tails,seal oil,birds,
etc., to fermentforanextended periodoftimebefore
beingconsumed.Theriskis exacerbated whenaplastic
containerisusedforthis purpose insteadoftheold-
fashionedmethod,
grass-linedhole,asthe botulinumbacteria thrive in the
anaerobicconditionscreatedbytheair-tight enclosurein
plastic.
SafetyofFermentedFoods
Fermented foodsgenerallyhave a verygoodsafety
record

12. eveninthedevelopingworldwherethefoodsare
manufacturedbypeoplewithouttraining inmicrobiology
or chemistryinunhygienic,contaminatedenvironments.
Theyareconsumedbyhundredsofmillionsofpeople
everydayinboththe developedandthedevelopingworld.
Andtheyhaveanexcellent safetyrecord.Whatisthere
aboutfermentedfoodsthatcontributes tosafety?While
fermentedfoodsarethemselvesgenerally safe, itshouldbe
noted that fermented foods by themselves do not solve the
problemsofcontaminateddrinkingwater, environments
heavilycontaminated withhumanwaste, improper
personal hygieneinfood handlers,fliescarryingdisease
organisms, unfermentedfoodscarryingfoodpoisoningor
human pathogensandunfermentedfoods, evenwhen
cookedif handledor storedimproperly.Alsoimproperly
fermented foodscanbeunsafe.However,applicationof
theprinciples thatleadtothesafetyoffermentedfoods
couldleadtoan improvementintheoverallqualityandthe
nutritionalvalue ofthefoodsupply,reductionofnutritional
diseasesand greaterresistancetointestinal andother
diseasesininfants.
Theory
Wheatflour,gramflour,riceflourandpotatoescontains
starchasthemajorconstituent.Starchpresentinthesefood

13. materialsisfirst broughtintosolution.inthepresenceof
enzymediastase,starch undergofermentation togive
maltose.
Starchgivesblue-violetcolourwithiodinewhereasproduct
of fermentation starch donot give any characteristic colour.
Whenthe fermentationiscomplete the reaction mixture
stopsgivingblue-violet colourwithiodine solution.
Bycomparingthetimerequiredforcompletion of
fermentation ofequalamountsof differentsubstances
containingstarchthe ratesoffermentationcanbe
compared.Theenzymediastaseisobtainedby germination
ofmoistbarley seedsin darkat15degreecelsius.Whenthe
germinationiscompletethe temperatureisraisedto60
degreecelsiustostopfurthergrowth.Theseedsarecrushed
intowater andfiltered.Thefiltratecontainsenzymediastase
and iscalledmaltextract.

14. MATERIALSREQUIRED
#Conical flask #
Testtube
#Funnel
#Filterpaper #
Waterbath
#1 %Iodine solution #
Yeast
#Wheatflour
#Gramflour #
Rice flour #Potato
#AqueuosNaClsolution

15. PROCEDURE
#Take5gmsofwheatflourin100mlconicalflaskand
add30mlofdistilledwater.
#Boilthecontentsoftheflaskforabout5minutes
#Filtertheabovecontentsaftercooloing,thefiltrate
obtainediswheatflourextract.
#Tothewheatflourextract.takeninaconicalflask.
Add5mlof1%aq.NaClsolution.
#Keepthisflaskinawaterbathmaintainedata
temperatureof50-60degreecelsius.Add2mlofmalt
extract.
#After2minutestake2dropsofthereactionmixtureand
addtodilutediodinesolution.
#Repeatstep6afterevery2minutes.Whennobluish
colourisproduced thefermentation iscomplete. #
Recordthetotal timetakenforcompletionof
fermentation.
#Repeattheexperimentwithgramflourextract,rice
flourextract, potatoextract andrecordtheobservations

16. OBSERVATIONS
Timerequired forthe fermentation----
#Wheatflour--10 hours
#Gram flour --12.5 hours #Rice
flour--15hours
#Potato--13hours
CONCLUSION
Rice flour takes maximum time for fermentation and
wheatflour takestheminimumtimeforfermentation.

17. BIBLIOGRAPHY
#Wikipedia-thefreeenclyclopedia
#Chemistrymanual
#Website:-www.icbse.com
Book’s
#Comprehensive practical manual
#NCERT CLASS 12