Fermentation of Juices
Chemistry Project
CERTIFICATETHIS IS TO CERTIFY THAT Kshitij Navet HAS SATISFACTORILY COMPLETED THE CHEMISTRY PROJECT FOR THE YEAR 2012-2013INTERNALEXAMINER, SIGNATURE EXTERNAL EXAMINER, SIGNATURE PRINCIPAL SCHOOL STAMP |
ACKNOWLEDGEMENT
I would like to acknowledge the contributions of our Chemistry teacher Mrs. Mrinal Agarwal and our Principal Mr: John Dinakaran for sharing their greatest knowledge with us
INDEX
S.No. | CONTENTS | Page No. | 1. | Objective | 1 | 2. | Introduction | 2 | 3. | Theory | 3 | 4. | Experiment 1 | 5 | 5. | Experiment 2 | 6 | 6. | Observation | 7 | 7. | Result | 8 | 8. | Bibliography | 9 |
OBJECTIVE
The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices.
1. i. Apple juice 2. ii. Carrot juice
1
INTRODUCTION
Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing.
The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling.
Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley seeds.
Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is low for most
CERTIFICATETHIS IS TO CERTIFY THAT Kshitij Navet HAS SATISFACTORILY COMPLETED THE CHEMISTRY PROJECT FOR THE YEAR 2012-2013INTERNALEXAMINER, SIGNATURE EXTERNAL EXAMINER, SIGNATURE PRINCIPAL SCHOOL STAMP |
ACKNOWLEDGEMENT
I would like to acknowledge the contributions of our Chemistry teacher Mrs. Mrinal Agarwal and our Principal Mr: John Dinakaran for sharing their greatest knowledge with us
INDEX
S.No. | CONTENTS | Page No. | 1. | Objective | 1 | 2. | Introduction | 2 | 3. | Theory | 3 | 4. | Experiment 1 | 5 | 5. | Experiment 2 | 6 | 6. | Observation | 7 | 7. | Result | 8 | 8. | Bibliography | 9 |
OBJECTIVE
The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices.
1. i. Apple juice 2. ii. Carrot juice
1
INTRODUCTION
Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing.
The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling.
Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley seeds.
Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is low for most
Bibliography: 2(C6H1005)n + nH20 nC12H22O11 Starch Maltose