1) The document discusses fermentation processes and experiments comparing the fermentation of apple juice and orange juice.
2) Key points include that fermentation is the breakdown of sugars by enzymes into ethanol and carbon dioxide, and Louis Pasteur discovered it is carried out by microorganisms like yeast.
3) The experiment aims to compare the ratio of fermentation between apple juice and orange juice by testing samples with Fehling's solution over time.
1) The document discusses fermentation processes and experiments comparing the fermentation of apple juice and orange juice.
2) Key points include that fermentation is the breakdown of sugars by enzymes into ethanol and carbon dioxide, and Louis Pasteur discovered it is carried out by microorganisms like yeast.
3) The experiment aims to compare the ratio of fermentation between apple juice and orange juice by testing samples with Fehling's solution over time.
Direitos autorais:
Attribution Non-Commercial (BY-NC)
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Baixe no formato PPTX, PDF, TXT ou leia online no Scribd
1) The document discusses fermentation processes and experiments comparing the fermentation of apple juice and orange juice.
2) Key points include that fermentation is the breakdown of sugars by enzymes into ethanol and carbon dioxide, and Louis Pasteur discovered it is carried out by microorganisms like yeast.
3) The experiment aims to compare the ratio of fermentation between apple juice and orange juice by testing samples with Fehling's solution over time.
Direitos autorais:
Attribution Non-Commercial (BY-NC)
Formatos disponíveis
Baixe no formato PPTX, PDF, TXT ou leia online no Scribd
enormously blissful and exultant experience on working this project and exploring fresh knowledge. It has helped me to achieve confidence and maturates me during the problems I faced in the fabrication of my project. This contributory project has facilitate me to provide liable and accountable contribution to the manufacture of merchandise. Fair suggestions are summoned for the improvement of this project. Introduction • 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 and curd, bread making, wine making and brewing. Fermentation word has been derived from Latin. As During Fermentation there is lot of frothing of the liquid due to evolution of carbon dioxide, it gives the • Louis Pasteur in 1860 demonstrated that fermentation is a purely psychological process carried out by living 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 catalysts of biochemical origin. These biochemical catalysts are called enzymes. • Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. • Sucrose is first converted to glucose and fructose with an enzyme invertase. Enzyme zymase converts glucose and fructose to ethanol. § C12 H22 O11 + H2O C6H12 O6 + C6H12 O6 (Sucrose)
§ C6H12O6 2C2H5OH + 2CO2
(Glucose or Fructose) • During Fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barely seeds. Maltose is converted to glucose by enzyme maltase. Glucose is converted to ethanol by another enzyme zymase. • 2(C6H10 O5) + nH2O nC12 H22 O11 (Starch) (Maltose) • C12 H22 O11 + H2O C6H12 O6 (Maltose) (Glucose) • C6H12 O6 2C6H5OH + 2CO2 (Glucose) (Ethyl Alcohol) Experiment AIM: To compare the ratio of fermentation of the following
fruit or vegetable juices.
ü Apple Juice ü Orange Juice
THEORY: The fruit and vegetable juices contain sugars such
as sucrose, glucose and fructose. These sugars on
fermentation in the presence of the enzyme invertase and zymase give ethanol with the evolution of carbon dioxide. § C12 H22 O11 + H2O C6H12 O6 + C6H12 O6 (Sucrose)
§ C6H12O6 2C2H5OH + 2CO2
(Glucose or Fructose) Glucose is a reducing sugar and gives red colored precipitates with Fehling’s Solution, When warmed. When the fermentation is complete, the reaction mixture stops giving any red color or precipitates with the Fehling’s Solution. REQUIREMENTS: Conical Flask(250ml), test tube and water bath, apple juice, orange juice, Fehling’s solution A, Fehling’s solution B, solution of pasteur‘s salts & distilled water. PROCEDURE: 1. Take 5.0ml of apple juice in a clean 250ml conical flask & dilute it with 50ml of distilled water. 2. Add 2.0ml of Baker’s yeast & 5.0ml of solution of pasteur’s salts to the above conical flask. 3. Shake well the contents of the flask & maintain the temperature of the reaction mixture between 35-40 degree centigrade. 4. After 10mins, take 5 drops of the reaction mixture from the flask and add to a test tube containing 2ml of Fehling’s solution. 5. Place the test tube in boiling water bath for about 2mins and note the color of solution or precipitate. 6. Repeat the step 4 after every 10mins when the reaction mixture stops giving any red color precipitate with Fehling reagent, the completion of fermentation is Observation • Volume of fruit juice taken = 5.0ml • Volume of distilled water added = 50.0ml • Weight of Baker’s yeast added = S 2.0gm No.TIME Color of reaction mixture on reaction (In Mins) With Fehling‘s Solution in case of • Volume of solution Apple Apple Juice of Orange Juice OrangePasteur’s JuiceJuice salts = 5.0ml Result The rate of fermentation of apple juice is ………………… than the rate of
fermentation Of orange juice. List Of Books & Websites ü Experiments In Chemistry Tata McGraw Hills Publications