Science Investigatory Project (Chemistry)
Guimaras State College Laboratory High School
Buenavista, Guimaras
A Science Investigatory Project:
Comparison of the Rate of Fermentation of Mangifera indica, Annona muricata, and Citrofortunella microcarpa juices
Presented to:
Mr. Ronelo Camarista
Science Instructor
-------------------------------------------
Jeth Gallenero
Claire Sabilala
Gregleen Ga
Rona Marie Zaragoza
Geraldine Wilson
Charm Gaylan
Olive Rose Poticar
Comparison of the Rate of Fermentation of Mangifera indica, Annona muricata, and Citrofortunella microcarpa juices
ABSTRACT
This study aims to find out which among the juices of Mangifera indica, Annona muricata, and Citrofortunella microcarpa fruits ferment fastest. Three treatments were made: 200 mL. of Mangifera indica fruit juice fermented with 20 yeast cells; 200 mL. of Annona muricata fruit juice fermented with 20 yeast cells; and 200 mL. of Citrofortunella microcarpa fruit juice fermented with 20 yeast cells.
The start date of fermentation was recorded as well as the original specific gravity of each treatments. The end of fermentation of each treatment were watched for by the researchers. To verify a treatment ended fermentation, apparent attenuation was computed, computing prior to that the final gravity of each treatment.
The result showed that the treated Citrofortunella microcarpa fruit juice fermented fastest. Next was the treated Annona muricata fruit juice. The last to complete fermentation was the treated Mangifera indica.
This study is economically beneficial to the province, since it is abundant with the fruits used. It would also encourage small and medium enterprises to venture into liquor-making, even via home-based production.
The researchers recommend a similar research on other fruits such as cashew, jackfruit and bananas. Also recommended is the use of variables such as temperature, pressure and amount of fermentors added.
I. Introduction
A. Fermentation Fermentation, also
Buenavista, Guimaras
A Science Investigatory Project:
Comparison of the Rate of Fermentation of Mangifera indica, Annona muricata, and Citrofortunella microcarpa juices
Presented to:
Mr. Ronelo Camarista
Science Instructor
-------------------------------------------
Jeth Gallenero
Claire Sabilala
Gregleen Ga
Rona Marie Zaragoza
Geraldine Wilson
Charm Gaylan
Olive Rose Poticar
Comparison of the Rate of Fermentation of Mangifera indica, Annona muricata, and Citrofortunella microcarpa juices
ABSTRACT
This study aims to find out which among the juices of Mangifera indica, Annona muricata, and Citrofortunella microcarpa fruits ferment fastest. Three treatments were made: 200 mL. of Mangifera indica fruit juice fermented with 20 yeast cells; 200 mL. of Annona muricata fruit juice fermented with 20 yeast cells; and 200 mL. of Citrofortunella microcarpa fruit juice fermented with 20 yeast cells.
The start date of fermentation was recorded as well as the original specific gravity of each treatments. The end of fermentation of each treatment were watched for by the researchers. To verify a treatment ended fermentation, apparent attenuation was computed, computing prior to that the final gravity of each treatment.
The result showed that the treated Citrofortunella microcarpa fruit juice fermented fastest. Next was the treated Annona muricata fruit juice. The last to complete fermentation was the treated Mangifera indica.
This study is economically beneficial to the province, since it is abundant with the fruits used. It would also encourage small and medium enterprises to venture into liquor-making, even via home-based production.
The researchers recommend a similar research on other fruits such as cashew, jackfruit and bananas. Also recommended is the use of variables such as temperature, pressure and amount of fermentors added.
I. Introduction
A. Fermentation Fermentation, also
References: Katarzyna Chojnacka. Chemical Engineering and Chemical Process Technology, Volume V., Encyclopedia of Life Support Systems, UNESCO, 2008. Shurtleff, W. and Aoyagi, A. A Brief History of Fermentation, East and West, Soyinfo Center, 2007. Daniel I.C. Wang. Fermentation and Enzyme Technology, Wiley, 1979. Rene J. Dubos. "Louis Pasteur: Free Lance of Science, Gollancz.” Trends in Biotechnology, Volume 1, Cell Press, 1951. Merriam-Webster Collegiate Dictionary, 11th Ed, Merriam-Webster, Inc, 2010. Guimaras Quickstat, National Statistics Coordinating Board, 2007. http://www.nobelprize.org/nobel_prizes/chemistry/laureates/1907/buchner-bio.html, November 2, 2012. http://www.nobelprize.org/nobel_prizes/chemistry/laureates/1929/press.html, November 2, 2012. http://www.beer100.com/history/winehistory.htm, November 26, 2012. http://en.wikipedia.org/wiki/Cider, October 12, 2012.