Conclusion

• Rice flour takes maximum time for fermantation and wheat flour
takes the minimum time for fermantation
 Bibliography /
• #  Wikipedia-the free enclyclopedia.

. #   Chemistry manual

#: https://www.icbse.com
 #index#
1 Aim 6 introduction

2 certificate 7 material
required
.
3 acknowledge 8 Observation

4 declaration 9 procedure

5 objective 10 bibliography
Submitted by:-
Name:- shirin bano
Class:- XII A
 PROCEDURE.
• #   Take 5 gms 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 cooloing, 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,rice flour extract, potato extract and record the observations
.
 #Observations#
time required For fermantation
Vegtable or flour Time
observed
1. Wheat flour 10 hours

2.Gram flour 12. 5 hours

3. Rice flour 15 hours

4.potato 13 hours
 Internal examiner:
INDEX #  AIM.
#  CERTIFICATE #  ACKNOWLEDGEMENT # 
DECLARATION. #  OBJECTIVE. # 
External examinar:
INTRODUCTION. #  MATERIALS REQUIRED.
#  PROCEDURE. #OBSERVATIONS
#  BIBLIOGRAPHY
Ms prabha shekhawat Chemistry teacher :
Date:
Aim.
• To compare the rate of fermentation of given sample of wheat flour,gram
flour,rice flour and potato using yeast
CERTIFICATE
• This is to certify that this project is submitted by SHIRIN BANO to
the chemistry department,HINDUSTAN ZINC ,chIttorgarh was
carried out by her under the guidance and supervision of MS
PRABHA SHEKHAWAT during academic session during academic
session 2021-2022.
:
 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.
.
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 hereceived 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+.
 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.
ACKNOWLEDGEMENT

• I wish to express my deep gratitude and sincere thanks to MS. BINDU NAIR
SHEKHAWAT,HINDUSTAN ZINC SCHOOL, CHITTORGARH for her
encouragement and for all the facilities that she   provided for this project work.I
sincerely appreciate this magnanemityby taking me into her fold for which i shall
remain indebted to her.
• I extend my hearty thanks to MS. PRABHA SHEkHAWATChemistry 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 invalueable
guidance,constant encouragement,constructive comments,sympathetic attitude and
immense motivationb which has sustainedmy effort at all stages of this project work.
SHIRIN BANO
DECLARATION
• I do hereby declare that this project work has been originally carried
under the guidance and supervision of MS. BINDU NAIR,
HINDUSTAN ZINC, CHITTORGARH
SHIRIN BANO
. OBJECTIVE. The purpose of the experiment is - to compare the rate of fermentation ofthe given samples of wheat flour,gram flour, rice flour and potatoes.

• 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.
Fermantation 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".
Material
required

1.Conical flask 6.potato 11. Aqueous

2.test tube 7.Yeast NaCl solution
3.Funnel 8. gram flour
4Water bath 9.Wheat flour
5. 1% iodine 10.Rice flour
Ssolution
.

.
Theory Wheat flour,gram flour,rice flour and potatoes 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 donot 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.
When studying the fermentation of sugar to alcohol by
yeastLouis 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
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
t