Certificate
This is to certify that “chemistry project” on the topic To
compare rates of fermentation of given sample of wheat
,gram floor, rice and potatoes has been successfully
completed by Pranjali Agrawal of class XII E under the
guidance of Mr. Gaurav Varshney in particular fulfillment
of curriculum of central board of secondary education
leading to award of annual examination of year 2023-24.
Gaurav
Varshney
external
examiner
Acknowledgement
I have taken effort in his project . However, it would have
not been possible without the kind support and help of
many individual . • I am highly indebted to my
chemistry teacher for her valuable guidance which has
sustained my effort in all stages of this project . • I would
also like to thanks our In-charge mam – MRS. Neelam
Maheshwari , my parents for their support and
encouragement . • My thanks and appreciation also goes
to my fellow classmates in developing the project and to
the people who willingly helped me out with possible
Index
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5)
6)
Aim
Objective
Introduction
Theory
Procedure
Observation
AIM
To compare the rate of
fermentation of given sample of
wheat flour gram flour rice
flour and potato using yeast .
OBJECTIVE
The purpose of the experiment is – to
compare the rate of fermentation of the
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,
INTRODUCTION
The purpose of the experiment is – to
compare the rate of fermentation of the
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
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 color with iodine whereas product of
fermentation starch do not give any characteristic
color. When the fermentation is complete the reaction
mixture stops giving blue-violet color 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 . When the
germination is complete the temperature is raised to
MATERIALS REQUIRED
PROCEDURE
1) Take 5 grams 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 Filter the above contents
after cooling , the
filtrate obtained is wheat flour extract.
3) To the wheat flour extract. taken in a conical flask. Add 5 ml of 1% aq.
NaCl solution.
4) Keep this flask in a water bath maintained at a temperature of 50-60 degree
Celsius .
5) Add 2 ml of malt extract.
6) After 2 minutes take 2 drops of the reaction mixture and add to diluted
iodine solution.
7) Repeat step 6 after every 2 minutes . When no bluish color is produced the
OBSERVATION
1) Time required for the fermentation
2) Wheat flour — 10 hours
3) Gram flour — 12.5 hours
4) Rice flour — 15 hours
5) Potato — 13 hours
6) CONCLUSION –
Rice flour takes maximum time for
fermentation and
wheat flour takes the minimum time for
fermentation.