CHEMISTRY INVESTIGATORT PROJECT

GUJARAT PUBLIC SCHOOL

Made by: Pratham Arora

Roll no: K-1227

Class: XII K
 CONTENT

1. CERTIFICATION

2. ACKNOWLEDGMENT

3. INTRODUCTION

4. THEORY

5. EXPERIMENTS

6. RESULT

7. CONCLUSION

8. BIBLIOGRAPHY
 Gujarat Public School (CBSE),
Atladara, Vadodara
CERTIFICATE

This to certify that Mr./Ms. Pratham Arora Roll No K-

1227 of Std-XII-Science, Gujarat Public School,
Atladara has satisfactorily completed the Project of
Subject Chemistry on the topic Fermentation during the
academic session of 2023-2024 under the guidance of our
teacher Ms. Priya ma'am.

...................... ..................... ...................

Examiner Principal Subject Teacher

 ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere thanks to

the principal, Mrs. Nilanjana Bhowmik Ma’am of Gujarat
Public School, for her encouragement and for all the
facilities that she provided for the project work.

I extend my hearty thanks to our Subject teacher Payal

ma'am, lab in charge Sejal ma'am and all the lab
teachers, who have guided me to the successful
completion of this project. I take this opportunity to
express my deep sense of gratitude for their invaluable
guidance, constant encouragement and immense
motivation which has sustained my efforts at all the stages
of this project work.

I would also like to offer my sincere thanks to my parents

and also to my classmates who helped me to carry out
this project work successfully and for their valuable advice
and support, which I received from them time to time.
 INTRODUCTION

Fermentation is a slow decomposition of

complex organic compound into simpler
compounds by the action of enzyme. Enzyme are
generally protons example of fermentation are
souring of milk curd, bread making, wine making,
rewing, etc.

In fermentation, the first process is the same as

cellular respiration, which is the formation of
pyruvic acid by glycolysis where net 2 ATP
molecules are synthesised. In the next step,
pyruvate is reduced to lactic acid, ethanol or other
products.
 Fermentation is a process in which
microorganisms convert the into inorganic
compound such as hydrogen and carbon dioxide, as
well as organic products such as alcohol and
organic acid, through breaking down, to obtain
energy for their required in order to stay alive.

Louis Pasteur discovered fermentation in 1857.

In 1857, he demonstrated that lactic acid corrosion
is caused by a microorganisms.

Fermentation has many functions such as adding

new flavors and textures to food, extending the
shelf life of foods, making some nutrients more
easily absorbed by the body, and providing an
environment for probiotics to grow and reproduce.

Applications of fermentation include: Creation

of yogurt, pickles, bread, and other bakery and
culinary products. Production of alcoholic biofuels
and other beverages such as beer, wine, liquors,
and ethyl alcohol.

There are two types of fermentation: Alcoholic

fermentation and Lactic acid fermentation.
 THEORY

Fermentation is a metabolic process that

produces chemical changes in organic substances
through the action of enzymes. In biochemistry, it
is narrowly defined as the extraction of energy
from carbohydrates in the absence of oxygen.

In food production, it may more broadly refer to

any process in which the activity of
microorganisms brings about a desirable change to
a foodstuff or beverage. The science of
fermentation is known as Zymology.

Industrial fermentation is a broader term used

for the process of applying microbes for the large-
scale production of chemicals, biofuels, enzymes,
proteins and pharmaceuticals.

- Uses of fermentation:

1) Preservation methods for food via microorganisms.

2)Any large-scale microbial process occurring with or

without air.

3) Any process that produces alcoholic beverages or

 acidic dairy products.

4) Any energy-releasing metabolic process that takes

place only under anaerobic conditions.

5)Any metabolic process that releases energy from a

sugar or other organic molecule, does not require
oxygen or an electron transport system, and uses an
organic molecule as the final electron acceptor.

The word "ferment" is derived from the latin

verb fervere, which means to boil. It is thought to
have been first used in the late 14th century in
alchemy, but only in a broad sense. It was not used
in the modern scientific sense until around 1600.

Along with aerobic respiration, fermentation is

a method to extract energy from molecules. This
method is the only one common to all bacteria and
eukaryotes. It is therefore considered the oldest
metabolic pathway, suitable for primeval
environments – before plant life on Earth, that is,
before oxygen in the atmosphere.

Yeast, a form of fungus, occurs in almost any

environment capable of supporting microbes, from
the skins of fruits to the guts of insects and
mammals to the deep ocean. Yeasts convert (break
down) sugar-rich molecules to produce ethanol
and carbon dioxide.

- Products of fermentation:

1) Ethanol: In ethanol fermentation, one glucose

molecule is converted into two ethanol molecules
and two carbon dioxide (CO2) molecules.

2) Lactic acid: CH12O6 → 2 CH3CHOHCOOH

-Homolactic fermentation (producing only lactic
acid) is the simplest type of fermentation.

3) Hydrogen gas: C6H12O6 + 4 H2O →2 CH3COO− + 2

HCO3− + 4 H+ + 4 H2

- History of fermentation:

The use of fermentation, particularly for

beverages, has existed since the Neolithic and has
been documented dating from 7000 to 6600 BCE in
Jiahu, China, 5000 BCE in India, Ayurveda mentions
many Medicated Wines, 6000 BCE in Georgia, 3150
BCE in ancient Egypt, 3000 BCE in Babylon, 2000
BCE in pre-Hispanic Mexico, and 1500 BC in Sudan.
 EXPERIMENT

• Aim: Fermentation of Glucose using Yeast

• Objective: Beer and wine are produced by

fermenting glucose with yeast. Yeast contains
enzymes that catalyse the breakdown of
glucose to ethanol and carbon dioxide. In this
experiment, a glucose solution is left to
ferment. Then test for fermentation products.

• Requirements: Eye protection, conical flask

(100cm^3), boiling tube, measuring cylinder
(50cm^3), access to a balance (1 decimal
place), cotton wool, sticky labels and warm
water 30-40 °C

• Chemicals: Glucose (5g), Yeast (1g) as fast

reacting as possible, limewater.

• Apparatus note: A source of warm water is

required. Larger conical flasks can be used, but
this dilutes the carbon dioxide concentration,
and makes testing for carbon dioxide with
limewater more difficult.
 PROCEDURE

a) Put 5 g of glucose in the conical flask and add

50 cm^3 of warm water. Swirl the flask to
dissolve the glucose.

b) Add 1 g of yeast to the solution and loosely

plug the top of the flask with cotton wool.

c) Wait while fermentation takes place.

d) Remove the cotton wool and pour the

invisible gas into the boiling tube containing
limewater. Take care not to pour in any liquid
as well.

e) Gently swirl the limewater in the boiling

tube and note what happens.

f) Replace the cotton wool in the top of the

flask.
g) Remove the cotton wool and note the smell
of the solution.
h) Carefully decant or filter the solution into
your distillation flask. (Significant quantities of
yeast will produce foaming and this can be
carried over into the product.)
i) Collect the fraction between 77–82 °C.
(Ethanol boils at 78 °C.) This fraction should
burn easily compared with the non-flammable
original solution.

- The ethanol (product) must be poured away

immediately. It must not be kept or used.
- Observation: This experiment breaks the
glucose into carbon dioxide (↑) and ethanol.
Since yeast has an enzyme named zymase,
which instigates the fermentation process, it
breaks the glucose into the above mentioned
ingredients.
 Conclusion:
In conclusion, the yeast cells in the sealed
flask underwent fermentation to produce
carbon dioxide and ethanol. In the presence
of oxygen, cells undergo aerobic cellular
respiration. It uses glucose in the presence of
oxygen to produce CO2, H2O and ATP.
 II EXPERIMENT
Objectives
To study the effect of sugar content on wine
1fermentation.

Procedure

[Link] Starter Yeast Culture

• Mix 1 g of dry wine yeast culture in 100 ml
of grape juice. See Note 1.
• Let the yeast grow in a loosely capped
container at room temperature for 24
hours.

[Link] Fermentation
• Add enough sugar to grape juice to prepare
the following 4 substrates, about 1 liter
each:
-------------------------------------------
Run Conc. of Extra Added Sugar
-------------------------------------------
A 0.0g/l
B 100.0g/l
C 200.0g/l
D 300.0g/l
-------------------------------------------
 • Measure the specific gravity and PA value
for each of the starting substrates with a
hydrometer. This is the initial PA value
which will be used later to estimate the
alcohol content.
• Inoculate each bottle with 20 ml of the
starter yeast culture prepared in the
previous step. See Note 2.
• Plug the juice bottle with a rubber stopper.
A piece of Tygon tubing is extended from
the stopper to provide a vent for the
evolved carbon dioxide. The other end of
the tubing is dipped in water in a small test
tube taped to the bottle. The water prevents
the entry of oxygen, which alters the
metabolism of the yeast and spoils the
wine. At the same time, carbon dioxide can
escape from the bottle.
• Ferment at room temperature for one week.

[Link] Fermentation
• At the end of one week, decant the juice
from the bottle to clean individual
temporary containers.
• Measure the PA values for each of the
substrate with a hydrometer. Estimate the
 alcohol content by subtracting the present
PA value from the initial PA value.
• Discard the sediment and wash each bottle
with water.
• Pour the juice back into the cleaned bottle.
Put back the cleaned assembly of rubber
stopper and Tygon tubing.
• Ferment slowly for another 4-6 weeks.
• Measure the PA values as before when it is
ready for consumption.
[Link] the wine and celebrate the end of the
course in biochemical engineering laboratory

[Link] out other fruit juices.

-CONCLUSION:

In conclusion, the yeast cells in the sealed

flask underwent fermentation to produce
carbon dioxide and ethanol. In the presence
of oxygen, cells undergo aerobic cellular
respiration. It uses glucose in the presence of
oxygen to produce CO2, H2O and ATP.
 BIBLIOGRAPHY

• [Link]
facts-about-yeast-fermentation-experiment
• [Link]
• [Link]