XII-A

INDEX
1. Aim
2. Certificate of completion
3. Declaration
4. Acknowledgement
5. Introduction
5.1 Fermentation
CHEMISTRY INVESTIGATORY
5.2 Advantages
5.3 Risks of consuming fermentedPROJECT
foods
6. Experiment
6.1 Objective
6.2 Theory
6.3 Requirements
6.4 Procedure
6.5 Observations
6.6 Result
6.7 Conclusion
7. Bibliography

AIM

COMPARATIVE STUDY OF THE RATE

OF FERMENTATION OF VARIOUS
FOOD PRODUCTS

To compare the rates of fermentation

of the given samples of wheat flour,
gram flour, rice and potatoes

CERTIFICATE OF COMPLETION
This is to certify that

AYUSHI SHAKYA of class XII-A

has completed the chemistry project entitled

COMPARITIVE STUDY OF RATE OF

FERMENTATION OF VARIOUS FOOD MATERIALS
herself and under my guidance.

Mrs. Poonam Shah

(P.G.T. CHEMISTRY)
KENDRIYA VIDYALAYA
ANDREWS GANJ

ACKNOWLEDGEMENT

I would

like

to

express

my

special

thanks

of

gratitude to my teacher Mrs. Poonam Shah as well

as our principal Mrs. Rashmi Mishra who gave me
the golden opportunity to do this wonderful project
on

the

topic

comparative

study

of

rate

of

fermentation of various food materials, which also

helped me in doing a lot of Research and i came to
know about so many new things I am really thankful
to them.
Secondly i would also like to thank my parents and
friends who helped me a lot in finalizing this project
within the limited time frame.

Ayushi Shakya
XII-A

INTRODUCTION
FERMENTATION
Fermentation is the slow decomposition of complex organic compounds into simpler
compounds by the action of enzymes. Enzymes are complex organic compounds,
generally proteins. There are many examples of fermentation processes which we come
across in our daily life; souring of milk or curd, dosa making, jalebi making, bread
making, wine making and brewing. Fermentation word has been derived from Latin
(Ferver which means to boil). As during fermentation there is a lot of frothing of the
liquid due to evolution of carbon dioxide, it gives the appearance as if it is boiling.

Louis Pasteur in 1860 demonstrated that fermentation is a purely physiological process

carried out by micro-organisms like yeast. This view was abandoned in 1897 when
Buchner demonstrated that yeast extract could bring about alcoholic fermentation in
the absence of any yeast cells. He proposed that fermenting activity of yeast is due to
active catalyst of biochemical origins. These biochemical catalysts are called enzymes.

Sugars like sucrose and glucose when fermented in the presence of yeast cells are
converted into ethyl alcohol. Sucrose is first converted into glucose and fructose with an
enzyme invertase. Enzyme zymase converts glucose and fructose to ethanol.

C12H22O11 + H2O
Sucros
e

C6H12O6

INVERTASE

ZYMAS

Glucose
or
fructose

C6H12O6 + C6H12O6
Glucos
e

Fructos
e

2 C2H5OH + 2 CO2
Ethyl alcohol

During fermentation of starch, starch is first hydrolyzed to maltose by the action of

enzyme diastase. The enzyme diastase is obtained from germinated barley seeds.
Maltose is converted to glucose by enzyme maltase. Glucose is converted to ethanol by
another enzyme zymase.

2(C12H22O11)n + nH2O
Starch

C12H22O11 + H2O
Maltos
e

C6H12O6
Glucose

ZYMAS

DIASTAS
E
MALTASE

n C12H22O11
Maltos
e

2 C6H12O6
Glucos
e

2 C2H5OH + 2 CO2
Ethyl alcohol

Enzymes maltase and zymase are obtained from yeast.

ADVANTAGES
Fermentation is a way to preserve food that has been practiced by most cultures for
thousands of years. In addition, the process helps retain nutrients and prevents
spoilage. Foods that are fermented typically have strong, pungent flavors.

PROBIOTIC POWER

Fermented foods help restore the proper bacteria balance in your intestines. Most
probiotics are part of a group of lactic acid-producing bacteria, which are found in
yogurt, fermented milk and other fermented foods. An article published in the
"Journal of Applied Microbiology" in June 2006 noted that eating foods that contain
lactic acid bacteria improves intestinal tract health, improves the bioavailability of
nutrients, reduces symptoms of lactose intolerance and decreases the prevalence of
allergy
in
susceptible
people.

HEART HEALTH

Although most people associate dairy consumption with the risk of coronary heart
disease, some fermented-milk products may actually contain heart-healthy
properties. An article published in "Current Opinion in Lipidology" in February 2006
noted that there is evidence that fermented milk products have a mildly decreasing
effect on abnormally high blood pressure, known as hypertension. The article urged
further examination of the effects of cheese on coronary heart disease risk factors.

ENHANCES IMMUNE SYSTEM

RISKS OF CONSUMING FERMENTED FOODS

While fermented foods offer certain health perks, they also create some concerns.

SIDE EFFECTS OF FERMENTATION

Many fermented foods, such as soy sauce, contain a significant amount of alcohol.
Even small amounts of alcohol affect the cells of the body.
Vinegar, in the form of acetic acid, also results from food fermentation. This
acid gives fermented foods their sour or sharp taste. Vinegar prevents the digestion
of foods, so a food filled with vinegar and
other similar byproducts would seem to be indigestible.

FERMENTED FOODS ARE LOW IN NUTRITION

As soon as a food is tampered with in any way, nutrient loss results. The longer a
food is held in storage, the lower it becomes in nutrition.

EXPERIMENT
OBJECTIVE
To compare the rates of fermentation of the given samples of wheat flour,
gram flour, rice and potatoes.

THEORY
Wheat flour, gram flour, rice and potatoes contain starch as their major constituent.
Starch present in these food materials is first brought into solution. In the presence of
enzyme diastase starch undergoes fermentation to give maltose.
2(C12H22O11)n + nH2O
Starch

DIASTAS
E

n C12H22O11

Maltos
e of fermentation of starch do
Starch gives blue violet color with iodine, whereas products

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, their rates of fermentation can be compared. The enzyme diastase is
obtained by germination of moist barley seeds in dark at 15C. When the germination
is complete, the temperature is raised to 60C to stop further growth. These seeds are
crushed in water and filtered. The filtrate contains enzyme diastase and is called malt
extract.

REQUIREMENTS

Conical flasks
Test tubes
Funnel
Filter paper
Water bath
Wheat flour
Gram flour
Rice flour
Potatoes

1% iodine solution

PROCEDURE
1. Take 5.0 g of wheat flour in a 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 the flour
extract.
4. To the extract taken in a conical flask, add 5ml of 1% aqueous NaCl
solution.
5. Keep this flask in a water bath maintained at a temperature 50-60C.
Add 2 ml of malt extract to it.
6. After 2 minutes take 2 drops of the reaction mixture and add to diluted
iodine solution. Note the color produced.
7. Repeat step 6 after every 2 minutes. When no bluish color is produced
the fermentation is complete. Record the total time taken for completion
of fermentation.
8. Repeat the experiment with other extracts.

OBSERVATIONS

WHEAT FLOUR
10 hours

GRAM FLOUR
12.5 hours

RICE FLOUR
15 hours

POTATO
13 hours

RESULT
The rate of fermentation of starch in different substances containing starch
is in the order:
Rice flour > Potato > Gram flour > wheat flour

CONCLUSION
Rice flour takes maximum time for fermentation whereas wheat flour takes
minimum time for fermentation.

BIBLIOGRAPHY
NCERT Chemistry class 12 (Part-2)
Comprehensive Practical Chemistry
www.google.com
en.wikipedia.org
chemistry.about.com
www.rawfoodexplained.com
www.livestrong.com
Times of India