Chemistry Investigatory Project

NAME = Sarthak Parmar
CLASS = 12
SUBMITTED TO = Ms.Vaishali Kohle
External Examiner : Principal Sign
Internal Examiner : ---------------

CONTENTS
 # CERTIFICATE
 # ACKNOWLEDGEMENT
 #OBJECTIVE
 #HPYOTHESIS
 # STATEMENT OF PURPOSE
 #RIVIEW OF LITERATURE
 #KEYWORDS
 #DATA COLLECTION
 # MATERIALS REQUIRED
 # METHODS
This is to certify that this project is submitted by SARTHAK
PARMAR to the chemistry department,SILVER BELLSCONVENT
SCHOOL BHOPAL was carried out by her under the guidance an
supervision of MS VAISHALI KOHLE during academic session
2023 – 2024
Date
VAISHALI ma’am
( PGT Chemistry teache
External Examiner:
-Internal Examiner:
Acknowlegement
I wish to express my deep gratitude and sincere thanks to
MS SANDESH MISHRA , SILVER BELLS CONVENT
SCHOOL BHOPAL for her encouragement and for all the
facilities that she provided for this project work. I sincerely
appreciate this magnanemity by taking me into her fold for
which i shall remain indebted to her. I extend my heartly thanks
to MS. VAISHALI KOHLE ,Chemistry Teacher who guided me
to do this project successful completion of this project. I take
this opportunity to express my deep sense of gratitude for her
invalueable guidance, constant encouragement, constructive ,
comments, sympathetatic attitude and immense motivation by
which has sustained my effort at all stages of this project work.
SARTHAK PARMAR
AIM
To compare the rate of fermentation of
given sample of wheat flour, gram
flour,rice flour and potato using yeast.
Statement of purpose
The purpose of the experiment is to compare the rate of
fermentation of the given samples of wheat flour, gram,
rice flour and potatoes .
I became interested in this idea when I saw some 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
Hypothesis
The process of fermentation can be defined as the
conversion of carbohydrates to alcohols and
carbon dioxide or oganic acids using yeasts,
bacteria, or a combination there of, under
anaerobic conditions.
My assumption on the rate of fermentation is that

rice will take maximum hour and wheat flours
minimum hour.
Introduction
Fermentation typically is the conversion of carbohydrates to alcohols
and carbon dioxide or organic acids using yeasts, bacteria, or a
combination there of, under anaerobic conditions. 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.
History
Since fruits ferment naturally, fermentation precedes human history. Since
ancient times, however, humans havbeen controlling the fermentation process.
The earliest evidence of wine making dates from eight thousand Year.
Again Georgia, in the Caucasus area. Seven thousand years ago jars containing the
remains of wine have been excavated in the Zagros. There is strong evidence that people
were fermenting beverages in Babylon circa 5000 BC, 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 Mountains in Iran, which are now on display at the University of
Pennsylvanias Pasteur was the first known zymologist, when in 1854 he connected yeast
to fermentation. Pasteur originally defined ferment ation as
Types of fermentation
USES OF FERMENTATION
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

RISK OF CONSUMING FERMENTED FOOD
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 tighten closure in plastic.
Data collection
.
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.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
thereabout 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.
i
Rivew of literature
.
Wheat flour, gram flour, rice flour and potatoes contains starch as the major
constituent. Starch present in the 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.
KEYWORDS
 Areobic fermentation = Aerobic fermentation or aerobic glycolysis
is a metabolic process by which cells metabolize sugars via
fermentation in the presence of oxygen and occurs through the
repression of normal respiratory metabolism
 Anaerobic fermentation is a metabolic process that converse

carbohydrates (sugar) to organic acids, gases or alcohols under
anaerobic conditions
 . Alcoholic fermentation, also referred to as ethanol fermentation, is a

biological process by which sugar is converted into alcohol and carbon
dioxide. ... Byproducts of the fermentation process include heat,
carbon dioxide, water and alcohol
Materials Required
 # Conical flask
 # Test tube
 # Funnel
 # Filter paper
 # Water bath
 # 1 % Iodine solution
 # Yeast
 #Wheat flour
 # Gram flour
 # Rice flour
 # Potato

1. # Take 5 gms of wheat flour in 100 ml conical flask and add 30 ml of distilled
water.
2. #Boil the contents of the flask for about 5 minutes
3. # Filter the above contents after cooling, the filtrate obtained is wheat flour
extract.
4. # To the wheat flour extract. taken in a conical flask. Add 5 ml of 1% aq. NaCl
solution.
5. #Keep this flask in a water bath maintained at temperature of 50 60 degree
celsius .
6. #32 ml of malt extract.
7. # After 2 minutes take 2 drops of the reaction mixture and add to diluted iodine
solution.
8. # Repeat step 6 after every 2 minutes. When no bluish colour is produced the
fermentation is complete.
9. # Record the total time taken for completion of fermentation.
10. # Repeat the experiment with gram flour extract, rice flour extract, potato extract
Presentation of Evidence
1. # Time taken by Wheat flour--10 hours
2. #Time taken by Gram flour--12.5 hours
3. # Time taken by Rice flour --15 hours
4. # Time taken by Potato-- 13 hours
 Rice flour takes maximum time for fermentation

and wheat flour takes the minimum time for
fermentation
OBSERVATION
Time required for the fermentation----
1. # WHEAT FLOUR--10 HOURS
2. # GRAM FLOUR--12.5 HOURS
3. # RICE FLOUR --15 HOURS
4. # POTATO-- 13 HOURS
Conclusion
Rice flour takes maximum time for
fermentation and wheat flour takes the
minimum time for fermentation.
Bibliography
A. #Wikipedia the free enclyclopedia

B. #Chemistry manual
C. #Website: www.cbse .nic.com

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NAME = Sarthak Parmar

Internal Examiner : ---------------

I became interested in this idea when I saw some on

My assumption on the rate of fermentation is that

Fermentation is also employed in preservation techniques to create

 Preservation of substantial amounts of food through lactic acid,

 Biological enrichment of food substrates with protein ,

 Elimination of ant nutrients.

 A decrease in cooking times and fuel requirements

Unfermented foods carrying food poisoning or human pathogens and unfermented

 Anaerobic fermentation is a metabolic process that converse

 . Alcoholic fermentation, also referred to as ethanol fermentation, is a

 Rice flour takes maximum time for fermentation

A. #Wikipedia the free enclyclopedia

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