CHEMISTRY PROJECT
Name : Ayan Bhattacharjee
Class : XII A1
Roll no. : 22
AISSCE Roll no. :
Therateoffermentation incarrotjuiceandapplejuice

CERTIFICATE
This is to certify that AYANBHATTACHARJEE of Std.
XIIA1, Roll no. : 22 of D.A.VPublic School , Bistupur has
successfully completed his Chemistry Project inAcademic
Year 2022-23 under guidance of Chemistry Teacher
“Mrs. Mayuri Panchamia” .
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ACKNOWLEDGEMENT
I am grateful to my respectable teacher,
Ms. Mayuri Panchamia whose insightful
leadership and knowledge benefited me to
complete this project successfully. Thank you so
much for your continuous support and presence
whenever needed.
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CONTENTS
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S.no. TOPIC Page no.
1. Objective 5
2. Introduction 6 – 7
3. Theory 8 – 10
4. Experiment - 1 11
5. Experiment – 2 12
6. Results 13 - 14
7. Bibliography 15

OBJECTIVE
The objective of this project is to study the
rates of fermentation in apple and carrot
juice.
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INTRODUCTION
Fermentation isthe slowdecomposition of complexorganiccompoundsinto
simplercompoundsbytheactionofenzymes. Enzymes arecomplex organic
compounds, generally proteins .Examples offermentation are,souringof
milk,risingof dough,etc.. Fermentation isderived fromLatinword ferver ,
meanstoboil.Asduringfermentation there islotof frothing oftheliquiddue
toevolution of CO2, it gives theappearanceasifit'sboiling. Sugars like
glucoseandsucrosewhenfermented inthe presenceof yeast arefermented
intoethyl alcohol. Duringfermentation ofstarch,itisfirst hydrolyzed to
maltose bytheactionofenzyme diastase. Theenzyme diastase isobtained
fromgerminated barleyseeds.
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FermentationiscarriedoutinatemperaturePto60°C (40°F-60°F).
Thisislowformostkinds offermentation,butisbeneficialforcider
asitleadstoslowerfermentation,butisbeneficialforciderasit
leadstoslowerwithlesslossofdelicatearomas.Applebased
juiceswithcranberryalsomakefinecidersandmanyotherfruit
pureesorflavoringscanbeusedsuchasgrapes,cherryand
raspberry.Theciderisreadytodrink afterathreemonth
fermentationperiodthoughmoreoftenitismaturedinvatsforup
to2-3 years.
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THEORY
Louis Pasteur in 1860 demonstrated that fermentation is purely a
physiological process carried out by living micro-organisms like
yeast. This view was abandoned 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 catalysts of bio-chemical origin. These
biochemical catalysts are called enzymes. Enzymes highly
specific. A given enzyme acts on a specific compound or a closely
related group of compounds. The history of fermentation, sugar is
converted into ethanol is also a history of chemistry. Van Helmont
coined the word igoaslt in 1610 to describe bubbles produced in
fermentation. Leeuwenhoek observed the cells of yeast with his
newly invented microscope in 1680.
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The fruit andvegetable juices contain Sugar such as sucrose,
glucose and fructose. These sugars on fermentation in the
presence of enzymes invertase and zymase give with the
evolution of CO2. Maltose is convertedto glucose by enzyme
maltose. Glucose is convertedto ethanol by another enzyme
zymase.
Glucose is a reducing sugar andgives red coloredprecipitate
with Fehling solution, when warmed. When the fermentation
is complete, the reaction mixture red color or giving any
precipitate with Fehling solution.
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INVERTASE
C12H22011 + H20
C6H1206 +C6H 1206
SUCROSE
ZYMASE
C6H1206 + C6H1206 + 2C2H5OH +2002
GLUCOSE FRUCTOSE ETHANOL DIASTASE
2(C6H105)n + nH20
nC6H22011
STARCH
MALTOSE
Glucose is a reducing sugar and gives red coloured precipitate with Fehling's
solution. When the fermentation is complete, the reaction mixture stops giving
red colour precipitate.
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EXPERIMENT-1
Materials Required :-
Conical Flask (250 mL), Test Tubes, Water Bath, Apple Juice, Baker's Yeast,
Fehling Solution, Distilled Water, Pasteur's Salt Solution.
Procedure :-
1. Take 2 mL of apple juice in a clean 250 mL conical flask and dilute it with
50 mL of pure H20.
2. Add 2mL of Baker's yeast and 5 mL of solution of Pasteur's salt to above
solution
3. Shake well. Maintain temperature between 35°C and 40°C.
4. After 10 minutes 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 10 minutes and note the color of the
solution or precipitate.
5. Repeat the step 4 after every 10 minutes till the mixture stops giving any
red color or precipitate.
6. Note the time taken for completion of fermentation.
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EXPERIMENT-2
Materials Required :-
Conical Flask (250 mL), Test Tubes, Water Bath, Carrot Juice, Distilled Water,
Pasteur's Salt Solution, Fehling Solution, Baker's Yeast.
Procedure :-
1. Take 2 mL of carrot juice in á clean 250 mL conical flask and dilute it with
50 mL of pure H20.
2. Add 2mL of Baker's yeast and 5 mL of solution of Pasteur's salt to above
solution.
3. Shake well. Maintain temperature between 35°C and 40°C .
4. After 10 minutes 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 10 minutes and note the color of the
solution or precipitate.
5. Repeat the step 4 after every 10 minutes till the mixture stops giving any
red color or precipitate.
6. Note the time taken for completion of fermentation.
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RESULTS
Volume Of Fruit Juice Taken= 5ml
Volume Of Distilled Water= 50ml
Weight Of Baker's Yeast added= 2gm
Volume Of Sol. Of Pasteur's Salts= 5ml
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Time (min) Colour of apple juice Colour of carrot juice
10 Red Red
20 Red Red
30 Red Red
40 --- Red
50 --- Red

Hence , the rate of fermentation of apple
juice is more than the rate of fermentation
of carrot juice.
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BIBLIOGRAPHY
1. https://en.wikipedia.org/wiki/Fermentation
2. https://projects.icbse.com/chemistry -279
3. https://byjus.com/biology/ fermentation -anaerobic-
respiration/
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THANK YOU