Final PDF
Final PDF
Final PDF
S.No. CONTENTS
1. Introduction
2. objective
4. Principle/theory
5. Experiment
6. aim
7. requirement
8. Procedure
9. observation
10. result
11. biblography
ABBREVIATION
1 C Centigrade
2 g gram
3 ml milliliter
4 O Oxygen
5 C Carbon
INTRODUCTION
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• Biological enrichment of food substrates with protein, essential amino
acids, essential fatty acids, and vitamins
• Elimination of antinutrients
• A decrease in cooking time and fuel requirement
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OBJECTIVE
In this project, time taken for fermentation of various fruit / vegetable juices
had to be compared. Fermentation is one of the oldest methods of processing
food into a form that is suitable for preservation.
Temperature
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Effect of oxygen
The fermentation process is not only complex but always in a state of flux.
Process, we are therefore in a situation to always be adaptive and reactive to
these changes so that throughout the fermentation process we are always
sustaining the conditions in a narrow window of optimal fermentation
conditions.
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The first step in the study of fermentation kinetics is to understand the
various processes involved in the whole process. Such questions such as
inputs and outputs, the metabolic pathways involved and type of products or
side products formed. The various individual reactions involved and what
factors control the metabolite levels. Then only after all the relevant data are
obtained do we start formulating the models.
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SCOPE AND LIMITATION
SCOPE
The scope of this project is as wide as the scope of process of fermentation.
This project aspires to explore one of the innumerable applications of the
biochemical concept of breakage of highly ordered large molecules into
smaller ones by the action of microorganisms or enzymes.
Some of the applications include:
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In the presence of the Acetobacter bacterium and oxygen, fermented
carbohydrates, ciders or wines can be converted to vinegar (acetic acid). The
result is usually is usually a 5 % solution of acetic acid. Acetic acid is used
in diluted form in the food industry as a condiment and pickling agent. It is
also employed in industry as a solvent and an important reagent in many
organic synthesis reactions.
A VERSATILE REACTION
LIMITATIONS
Another point to be noted is that the rates calculated from this experiment is
just one case and this can’t actually access the rate of fermentation of the
fruit. An average needs to be taken to access its actual value.
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PRINCIPLE/THEORY
Sucrose is hence first converted to glucose and fructose with the enzyme
invertase, while enzyme zymase converts glucose and fructose to ethyl
alcohol.
Invertase
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Invertase
C12H22O11 + H2O C6H12O6 + C6H12O6
Sucrose Glucose Fructose
Zymase
Zymase
C6H12O6 + C6H12O6 2C2H5OH + 2CO2
Glucose Fructose Ethanol
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.
Sucrose (table sugar) contains two sugars (fructose and glucose) joined by
their glycosidic bond in such a way as to prevent the glucose isomerizing to
aldehyde, or the fructose to alpha-hydroxy-ketone form. Sucrose is thus a
non-reducing sugar which does not react with Fehling’s solution.(Sucrose
indirectly produces a positive result with Benedict’s reagent if heated with
dilute hydrochloric acid prior to the test, although after this treatment it is no
longer sucrose.) The products of sucrose decomposition are glucose and
fructose, both of which can be detected by Fehling’s as described above.
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Addition of yeast
Pasteur’s salt
The Pasteur’s salts in solution act as a buffer to any acids the yeast may
create. Since yeast only converts sugar (most likely sucrose or glucose) to
ethanol under anaerobic conditions, and it is unreasonable to assume that
there will be no oxygen present in the laboratory, some acetic acid is created
as a result. The Pasteur salts act as buffers to the acidity so that the proteins
in the yeast do not become denatured.
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EXPERIMENT
Aim:
To compare the rates of fermentation of some fruit/vegetable juices and
determine the substance which has the highest rate of fermentation amongst
the various samples taken.
Requirement:
a. Chemical Requirement
• Pasteur’s salts
• Yeast
• Fehling’s reagent
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b. Apparatus Requirement
• Conical flasks
• Test tubes
• Beaker
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• Bunsen burner, tripod stand and watch glass
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PROCEDURE
1. 5.0 ml of apple juice was taken in a clean 250 ml conical flask and
diluted with 50 ml of distilled water.
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4. After 10 minutes 5 drops of the reaction mixture were taken from the
flask and added to a test tube containing 2 ml of Fehling reagent. The
test tube was placed in a boiling water bath for about 2 minutes. The
colour of the solution or precipitate was then noted.
5. Step 4 was repeated after every 10 minutes until the reaction mixture
stopped giving any red colour or precipitate.
6. This time taken, i.e. time taken for the completion of fermentation was
noted.
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7. All the above steps were repeated by taking 5 ml each of grape juice,
black grape juice, sweet lime juice, orange juice and carrot juice.
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Precautions:
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OBSERVATION
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Graph
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RESULT
The time taken for fermentation of carrot juice was well before the rest of
the juices, it’s recorded time being 30 minutes. This means that carrot juice
has the highest sucrose content from the various samples taken. After 50
minutes orange and tomato juices gave positive test for fermentation with
Fehling’s solution. For sweet lime juice time taken for fermentation was 60
minutes and for apple juice it was 70 minutes.
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BIBLIOGRAPHY
1. www.intechopen.com
2. www.hindawi.com
3. www.seminarsonly.com
4. www.onlinelibrary.wiley.com
5. www.sciencedirect.com
6. www.journals.plos.org
7. Wikipedia - (www.wikipedia.org)
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