Chem

MAHATMA GANDHI MISSION
PRIMARY AND SECONDARY

SCHOOL
NAME- RAJAT RAJESH UPADHYAY

CLASS - XII
ROLL NO.- 34
TOPIC- TO COMPARE THE RATE OF
FERMENTATION OF VEGETABLE
JUICES
ACKNOWLEDGEMENT
I wish to express my deep sense of gratitude

and indebtedness to our learned teacher MRS.
MANASVI SHIGWAN, Mahatma Gandhi
Mission School for her invaluable help, advice
and guidance in the preparation of this
project.
I am also greatly indebted to our principal
MRS. REVATI RAMKRISHNA and school
authorities for providing me with the facilities
and requisite laboratory things for making this
project.
I also extend my thanks to all my teachers,
my classmates and friends who helped me to
complete this practical file successfully.
INDEX
• INTRODUCTION
• THEORY
• EXPERIMENT
• OBSERVATION
• RESULT
• BIBLIOGRAPHY
INTRODUCTION
Fermentation is a metabolic process that produces chemical
changes in organic substrates through the action of enzymes.
In biochemistry, it is narrowly defined as the extraction of
energy from carbohydrates in the absence of oxygen. In food
production, it may more broadly refer to any process in which
the activity of microorganisms brings about a desirable
change to a foodstuff or beverage.The science of
fermentation is known as zymology.
In microorganisms, fermentation is the primary means of
producing adenosine triphosphate (ATP) by the degradation
of organic nutrients anaerobically. Humans have used
fermentation to produce foodstuffs and beverages since the
Neolithic age. For example, fermentation is used for
preservation in a process that produces lactic acid found in
such sour foods as pickled cucumbers, kombucha, kimchi,
and yogurt, as well as for producing alcoholic beverages
such as wine and beer. Fermentation also occurs within the
gastrointestinal tracts of all animals, including humans.
Along with aerobic respiration, fermentation is a method to
extract energy from molecules. This method is the only one
common to all bacteria and eukaryotes. It is therefore
considered the oldest metabolic pathway, suitable for
primeval environments – before plant life on Earth, that is,
before oxygen in the atmosphere.
Yeast, a form of fungus, occurs in almost any environment
capable of supporting microbes, from the skins of fruits to
the guts of insects and mammals to the deep ocean. Yeasts
convert (break down) sugar-rich molecules to produce
ethanol and carbon dioxide.
Basic mechanisms for fermentation remain present in all
cells of higher organisms. Mammalian muscle carries out
fermentation during periods of intense exercise where
oxygen supply becomes limited, resulting in the creation of
lactic acid. In invertebrates, fermentation also produces
succinate and alanine.
Fermentative bacteria play an essential role in the
production of methane in habitats ranging from the rumens
of cattle to sewage digesters and freshwater sediments.
They produce hydrogen, carbon dioxide, formate and
acetate and carboxylic acids. Then consortia of microbes
convert the carbon dioxide and acetate to methane.
Acetogenic bacteria oxidize the acids, obtaining more
acetate and either hydrogen or formate. Finally,
methanogens (in the domain Archea) convert acetate to
methane.
THEORY
In biochemistry, fermentation theory refers to the historical

study of models of natural fermentation processes, especially
alcoholic and lactic acid fermentation. Notable contributors
to the theory include Justus Von Liebig and Louis Pasteur,
the latter of whom developed a purely microbial basis for the
fermentation process based on his experiments. Pasteur's
work on fermentation later led to his development of the germ
theory of disease, which put the concept of spontaneous
generation to rest. Although the fermentation process had
been used extensively throughout history prior to the origin of
Pasteur's prevailing theories, the underlying biological and
chemical processes were not fully understood. In the
contemporary, fermentation is used in the production of
various alcoholic beverages, foodstuffs, and medications.
Fermentation is the anaerobic metabolic process that
converts sugar into acids, gases, or alcohols in oxygen
starved environments. Yeast and many other microbes
commonly use fermentation to carry out anaerobic
respiration necessary for survival. Even the human body
carries out fermentation processes from time to time, such
as during long-distance running; lactic acid will build up in
muscles over the course of long-term exertion. Within the
human body, lactic acid is the by-product of ATP-
producing fermentation, which produces energy so the
body can continue to exercise in situations where oxygen
intake cannot be processed fast enough. Although
fermentation yields less ATP than aerobic respiration, it
can occur at a much higher rate. Fermentation has been
used by humans consciously since around 5000 BCE,
evidenced by jars recovered in the Iran Zagros Mountains
area containing remnants of microbes similar those present
in the wine- making process.
The fruit and vegetable juices contain sugar such as sucrose,
glucose and fructose. These sugars on fermentation in the
presence of the enzymes invertase and zymase give with the
evolution of carbon dioxide. Maltose is converted to glucose by
enzyme maltose. Glucose is converted to ethanol by another
enzyme zymase.
INVERTASE
C12H22O11 + H2O C6H12O6 + C6H12O6
Sucrose Glucose Fructose
ZYMASE
C6H12O6 + C6H12O6 2C2H5OH + 2CO2
Glucose Fructose Ethanol
DIASTASE
2(C6H1005)n + nH20 nC12H22O11
Starch Maltose
MALTOSE
C12H22O11 + H2O 2C6H12O6
Maltose Glucose
EXPERIMENT
AIM
To compare the rate of fermentation of vegetable juices.
1) Carrot Juice
2) Potato Juice
REQUIREMENTS
Conical flask (250 ml), test tubes and water bath, Carrot
juice and Fehling’s solution.
PROCEDURE
1. Take 5.0 ml of carrot juice in a clean 250 ml conical
flask and dilute it with 50 ml of distilled water.
2. Add 2.0 gram of Baker’s yeast and 5.0 ml of solution of
Pasteur’s salts to the above conical flask.
3. Shake well the contents of the flask and maintain the
temperature of the reaction mixture between 35-40°C.
4. After 10minutes take 5 drops of the reaction mixture from
the flask and add to a test tube containing 2 ml of Fehling
reagent. Place the test tube in the boiling water bath for
about 2 minutes and note the colour of the solution or
precipitate.
5. Repeat the step 4 after every 10 minutes when the
reaction mixture stops giving any red colour or precipitate.
6. Note the time taken for completion of fermentation.
7. Repeat the same procedure for potato juice.
PASTEUR’s SALT SOLUTION- Pasteur salt solution is
prepared by dissolving ammonium tartarate 10.0g; potassium
phosphate 2.0g; calcium phosphate 0.2g and magnesium
sulphate 0.2g dissolved in 80ml of water.
OBSERVATION
Volume of fruit juice taken = 5.0 ml
Volume of distilled water added = 50.0 ml
Weight of Baker’s yeast added = 2.0 g
Volume of solution of Pasteur’s salts = 5.0 ml
Time (in minutes) Colour of reaction mixture on reaction

with Fehling’s solution
Mixture Of CARROT POTATO

10 Reddish Brown Dark Blue
20 Deep Blue Violet
30 Dark Green Blue
CONCLUSION
The rate of fermentation of potato juice is more than carrot

juice.
A
BIBLIOGRAPHY
www.icbse.com
www.wikipedia.com

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MAHATMA GANDHI MISSION

PRIMARY AND SECONDARY

NAME- RAJAT RAJESH UPADHYAY

I wish to express my deep sense of gratitude

In biochemistry, fermentation theory refers to the historical

Time (in minutes) Colour of reaction mixture on reaction

Mixture Of CARROT POTATO

The rate of fermentation of potato juice is more than carrot

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