CHEMISTRY INVESTIGATORY PROJECT Dhruv Sunil Shivdekar Nashik Cambridge School Class 12 Ganga (A) 1|P ag e INDEX 1. 2. 3. 4. 5. 6. 7. INTRODUCTION TO TOPIC CERTIFICATE ACKNOWLEDGEMENT DECLARATION OBJECTIVE INTRODUCTION HISTORY 1PAGE 3PAGE 4PAGE 5PAGE 6PAGE 7PAGE 8PAGE 8. CONTRIBUTION TO BIOCHEMISTRY 9PAGE RISK OF CONSUMING FERMENTED FOODS 10. AIM 11. MATERIALS REQUIRED 12. PROCEDURE 9PAGE 13. OBSERVATION 12PAGE 14. IMAGES 12PAGE 15. CONCLUSION 13PAGE 16. BIBLOGRAPHY 13PAGE 9. 2|P ag e 10PAGE 10PAGE 11PAGE (Affiliated to CBSE, New Delhi up to senior secondary level) CERTIFICATE This Is To Certify that this project Is being submitted by DHRUV SHIVDEKAR As a partial fulfilment of laboratory work For the award of 12th for academic has been done for year 2022-2023 has a record of bonafied work in chemistry.This result is up to the standard both in content and in literature. INTERNAL EXTERNAL EXAMINER EXAMINER Principle Nashik Cambridge School 3|P ag e AKNOWLEGMENT I wish to express my deep gratitude and sincere thanks to MRS.TRUPTI PATIL ,the chemistry teacher, nashik cambridge school for her encouragement and for all the facilites that she provided for this project work. I sincerely appreciate this management by taking me into her fold for which I shall remain indebted to her. I extend my heartly thanks to her who guided me to do this project successfully completion of this project . I take this opportunity to express my deep sense of gratitude for her invaluable guidance,constant encouragement , constructive comments , sympathetic attitude and immerse motivation which has sustained efforts at all stages of this project work. -Dhruv Shivdekar 12th Ganga 4|P ag e DECLARATION I do hereby declare that this project Work has been originally carried under the guidance and supervision of MRS.TRUPTI PATIL (CHEMISTRY) 5|P ag e OBJECTIVE The purpose of the experiment is to compare the rate of process of fermentation of the given samples gram flour ,potato juice ,carrot juice. I became interested in this idea when i saw some experiments on fermentation and wanted to find out the primary benefits of fermentation.It is the conversion of sugar and other carbohydrates. 6|P ag e Example:-converting juice into wines grains into beer ,carbohydrates into carbon dioxide. INTRODUCTION Fermentation is typically the conversion of carbohydrates to alcohol and carbon dioxide or organic acids into bacteria. A more restricted definition of fermentation Is the chemical conversion of sugars into ethanol .The science of fermentation is called as ZYMOLOGY. Fermentation usually implies that the action microorganism is desirable and the process is used to produce alcoholic beverages such as wine ,beer ,whiskey and cidar. Fermentation in food processing typically is the conversion of carbohydrates into alcohols and carbon dioxide. Under anaerobic condition more 7|P ag e restricted definition of fermentation is the chemical conversion of sugars into ethanol. Fermentation usually implies that the action of microorganism is desirable and the process is is added to produce alcoholic bevrages . HISTORY:- Since fruits ferments naturally Fermentation preceeds human history.Since ancient time humans have controlled the process of fermentation.The earliest evidence of wine making dates from eight thousands Years ago in georgia ,In the Caucasus area seven thousand year ago jar containing the remains of wine have been excavated in the zagros mountains of the peninsula.There is the strong evidence thatthat the people were fermenting beverages in Babylon cicra 5000BC ancient Egypt circa 1500 bc and mexico circa 200 bc. There is also evidence of leavened bread in ancient Egypt. French chemist Louis Pasteur was first known as zymologist. 8|P ag e CONTRIBUTIONS TO BIOCHEMISTRY When studying the fermentation of sugars to alcohols by yeast Louis Pasteur concluded that the fermentation was catalyzed by vital force called “fragments”,within the yeast cells.The ferments were though to function only within living organisms, Alcohol fermentation is a act correlated wiith the life and organization of the yeast cells.In 1907 he received the noble prize in chemistry for his research and discovery of free cell fermentation. RISK OF CONSUMING FERMENTED FOODS Food that is improperly fermented has a coutside risk of exposing the eater to be botulism.Alaska has a witnessed a steady 9|P ag e increase of cases of botulism since 1985.Despute its small population it has more cases of botulism than any other state in USA. This is caused by tradition eskimo practice allowing animal products such as hole fish, fish heads, walrus, sea lion and whale flippers 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 fashion method. AIM:- To find out the rate of process of fermentation. MATERIALS REQUIRED: CONICAL FLASK TEST TUBE FUNNEL FILTER PAPER WATER BATH 10 | P a g e 1% IODINE SOLUTION YEAST GRAM FLOUR POTATO JUICE CARROT JUICE AQUEOUS NaCl solution PROCEDURE: TAKE 5GMS OF GRAM FLOUR IN100 ML AND ADD 30ml OF DISTILLED WATER. BOIL THE CONTENT OF THE FLASK FOR ABOUT 5MINUTES . FILTER THE ABOE CONTENTS AFTR COOLING THE FILTRATE,OBTAINED IS GRAM FLOUR EXTRACT TO THE GRAM FLOUR EXTRACT TAKEN IN CONICAL FLASK ADD 5ml OF 1% aq NaCl solution. KEEP THIS FLASK IN A WATER BATH MAINTAINED AT TEMPRATURE OF 50-60. CELSIUS.ADD 2ml OF MALT EXTRACT. 11 | P a g e AFFTER 2MIN TAKE 2 DROPS OF THE REACTION MIXTURE AND ADD TO DILUTE IODINE SOLUTION REPEAT STEP AFTER EVERY 2 MIN. FLORISH.COLOUR IS PRODUCED THE FERMENTATION IS COMPLETE RECORD THE TOTAL TIME FOR FERMENTATION OBSERVATION:TIME REQUIRED FOR THE FERMENTATION GRAM FLOUR:-12.5 HOURS POTATO JUICE:-15 HOURS CARROT JUICE:-14.5 HOURS GRAM FLOUR 12 | P a g e POTATO JUICE CARROT JUICE CONCLUSION:POTATO JUICE TAKES MAXIMUM TIME FOR FERMENTATION AND GRAM FLOUR TAKES MINIMUM TIME FOR FERMENTATION. BIBLOGRAPHY: CHEMISTRY NCERT CHEMISTRY LAB MANUAL https://www.hugedomains.com/domai n_profile.cfm?d=wikipwedia.com https://www.icbse.com/ 13 | P a g e 14 | P a g e
