Chemistry Investigatory Project
Chemistry project
Aim: To compare rate of fermentation of given sample of wheat flour, gram flour, rice and potatoes.
Submitted By:
Name: Ipshita Chatterjee
Class: XII – A
Roll No.: 12
Index: S.no | | Page no. | 1. | Certificate | | 2. | Acknowledgement | | 3. | Declaration | | 4. | Objective | | 5. | Introduction | | 6. | Requirements | | 7. | Procedure | | 8. | Observations | | 9. | Bibliography | |
Objective:
In this experiment the main objective is to compare the rates of fermentation of some ordinary samples of wheat flour, gram flour etc.
With the help of this kind of experiment we can find out the rates of fermentation of various objects. We can say it is useful information because by knowing the rates of fermentation, the amount of preservatives to be added can be easily determined. Also, fermentation is a popular commercially used process which can be used in various processes like conversion of sugars and other carbohydrates.
Introduction
Fermentation is a metabolic process converting sugar to acids, gases and/or alcohol using yeast or bacteria. In its strictest sense, fermentation is the absence of the electron transport chain and takes a reduced carbon source, such as glucose, and makes products like lactic acid or acetate. Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium. The science of fermentation is known as zymology.
The process is often used to produce wine and beer, but fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.
A solution of glucose in distilled water on treatment with some yeast begins to froth and gives the impression that the solution is boiling. This is due to brisk evolution of carbon dioxide during the reaction. The product obtained is ethyl alcohol. Thus,
Yeast
C6H12O6 2C2H5OH + 2CO2
Glucose
Aim: To compare rate of fermentation of given sample of wheat flour, gram flour, rice and potatoes.
Submitted By:
Name: Ipshita Chatterjee
Class: XII – A
Roll No.: 12
Index: S.no | | Page no. | 1. | Certificate | | 2. | Acknowledgement | | 3. | Declaration | | 4. | Objective | | 5. | Introduction | | 6. | Requirements | | 7. | Procedure | | 8. | Observations | | 9. | Bibliography | |
Objective:
In this experiment the main objective is to compare the rates of fermentation of some ordinary samples of wheat flour, gram flour etc.
With the help of this kind of experiment we can find out the rates of fermentation of various objects. We can say it is useful information because by knowing the rates of fermentation, the amount of preservatives to be added can be easily determined. Also, fermentation is a popular commercially used process which can be used in various processes like conversion of sugars and other carbohydrates.
Introduction
Fermentation is a metabolic process converting sugar to acids, gases and/or alcohol using yeast or bacteria. In its strictest sense, fermentation is the absence of the electron transport chain and takes a reduced carbon source, such as glucose, and makes products like lactic acid or acetate. Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium. The science of fermentation is known as zymology.
The process is often used to produce wine and beer, but fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.
A solution of glucose in distilled water on treatment with some yeast begins to froth and gives the impression that the solution is boiling. This is due to brisk evolution of carbon dioxide during the reaction. The product obtained is ethyl alcohol. Thus,
Yeast
C6H12O6 2C2H5OH + 2CO2
Glucose