INDEX
# AIM
# CERTIFICATE
# ACKNOWLEDGEMENT
# DECLARATION
# OBJECTIVE
# INTRODUCTION
# HISTORY
# USES
# MATERIALS REQUIRED
# PROCEDURE
# OBSERVATIONS
# CONCLUSION
AIM:
To compare the rate of fermentation of given sample of wheat flour and gram flour.
CERTIFICATE
This is to certify that this project is submitted by Himanshu Sharma to Guru
Gorakhnath Vidyapeeth, Bharohia, was carried out by him under the guidance and
supervision of Mr. Pawan Agrahari during academic session 2019-2020
Date:
Mr. Pawan Agrahari
(Chemistry teacher)
External Examiner:-
Internal Examiner:-
➢ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere
thanks to
Guru Gorakhnath Vidyapeeth, Bharohia for his
encouragement and for all the facilities that
he provided for this project work. I sincerely
appreciate this magnanimity by taking me into her fold
for which i shall remain indebted to her.
I extend my hearty thanks to Mr. Pawan Agrahari,
chemistry Teacher who guided me to do this project
successful completion of thus project. I take this
opportunity to express my deep sense of gratitude for
her invaluable, guidance, constant encouragement,
constructive, comments, sympathetic attitude and
immense motivation which has sustained my effort at
all stages of this project work.
Himanshu Sharma
➢DECLARATION
I do hereby declare that this project work has been originally
carried under the guidance and supervision of
Guru Gorakhnath Vidyapeeth, Bharohia
Himanshu Sharma
➢OBJECTIVE
The purpose of the experiment is - to compare the rate
of fermentation of the given samples of wheat flour and
gram flour.
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.
Fermentation in food processing 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 yogurt, or vinegar (acetic
acid) 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
circa1500 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 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 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 and gram flour 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 grams 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 and record the
observations
➢OBSERVATIONS
Time required for the fermentation----
# Wheat flour -- 10 hours
# Gram flour -- 12.5 hours
➢CONCLUSION
Gram flour takes maximum time for fermentation than wheat flour.
