NCERT Science Lab Manual X Expt 27
NCERT Science Lab Manual X Expt 27
NCERT Science Lab Manual X Expt 27
E x p e r i m e n t 27
AIM
To study the liberation of carbon dioxide gas during fermentation.
THEORY
Living organisms obtain their energy from the food material by the
process of cellular respiration. Most of the organisms are aerobic wherein,
oxygen is used to break-down glucose completely into carbon dioxide
and water, and simultaneously releasing energy in the process. Some
organisms like yeast and certain bacteria can respire in the absence
of oxygen by a process called anaerobic respiration. During this process,
glucose is converted to ethanol and carbon dioxide, and energy
is released. This process of respiration in some microorganisms
under anaerobic conditions is called fermentation. In this experiment
we shall study the process of fermentation and the liberation of carbon
dioxide gas.
MATERIALS REQUIRED
Any fruit juice (or sugar solution), powdered grannules of baker’s yeast,
freshly prepared lime water, petroleum jelly, two test tubes, a single-
bore cork, a delivery tube, a dropper, a beaker (250 mL), and a laboratory
stand with a clamp,
108
17-04-2018
The World of the Living
PROCEDURE Delivery
tube
1. Fill a test tube completely with a fruit
juice (or sugar solution).
2. Dissolve the powdered grannules of
baker’s yeast in water in another test
tube. Using a dropper, add about twenty
drops (2 mL) of this suspension in the Bubbles
test tube filled with the fruit juice. Smell
Lime water
the liquid mixture and record its smell.
3. Fix a cork in the mouth of this completely Fruit juice
filled test tube. While fitting cork, some and yeast
fruit juice may spill over. Make the test
tube air-tight by applying a thin smear
of petroleum jelly.
4. Insert a delivery tube through the single-
bore cork in this completely filled test
tube through the cork (Fig. 27.1).
5. Clamp the test tube to a laboratory stand. Fig. 27.1 : Set-up to study liberation of
carbon dioxide gas during
6. Dip the other end of the delivery tube in
fermentation
the freshly prepared lime water kept in a
beaker, as shown in Fig. 27.1.
7. Keep the set-up undisturbed in bright sunlight for about sixty minutes.
8. Do you see any gas bubbles passing through the lime water? Does it
turn milky? Record your observations.
9. Note and record the smell of the fruit juice mixture in the test tube at
the end of the experiment.
OBSERVATIONS
Smell of the fruit juice mixture at the begining of experiment is
______________, while at the end of experiment (that is after keeping the
set-up in bright sunlight for about sixty minutes) is _____________ .
Gas bubbles passing through the lime water are observed during the
experiment and the lime water turns __________ .
109
17-04-2018
Laboratory Manual Science
PRECAUTIONS
• Apparatus must be airtight to provide anaerobic conditions.
• Use only freshly prepared lime water.
APPLICATIONS
• Fermentation has intense industrial applications. Breweries, baking
industries and pharmaceutical industries make use of this process
extensively.
110
17-04-2018
The World of the Living
QUESTIONS
• Why do we take a fruit juice (or a sugar solution) for this
experiment? Can we use any other food material in place of fruit
juice or sugar solution?
• How does the lime water turn milky in this experiment?
• What are the industrial products that are manufactured by the
process of fermentation?
• What are the end products of fermentation?
• Which by-product of the fermentation process is useful in baking
industry?
• Which by-product of fermentation is useful in brewing industry?
111
17-04-2018