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Fermentation of Juices

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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 …show more content…

6. Note the time taken for completion of fermentation

5
EXPERIMENT-2

REQUIREMENTS

Conical flasks (250 ml), test tubes and water bath, Carrot juice and Fehling’s solution.

PROCEDURE
1. Take 5.0 ml of carrot juice in a clean 250 ml conical flask and dilute it with 50 ml of distilled water.
2. Add 2.0 gram of Baker’s yeast and 5.0 ml of solution of Pasteur’s salts to the above conical flask.
3. Shake well the contents of the flask and maintain the temperature of the reaction mixture between 35-40°C.
4. After 10minutes take 5 drops of the reaction mixture from the flask and add to a test tube containing 2 ml of Fehling reagent. Place the test tube in the boiling water bath for about 2 minutes and note the colour of the solution or precipitate.
5. Repeat the step 4 after every 10 minutes when the reaction mixture stops giving any red colour or precipitate.
6. Note the time taken for completion of fermentation.
Pasteur’s Salt Solution – Pasteur salt solution is prepared by dissolving ammonium tartrate 10.0g; potassium phosphate 2.0 g; calcium phosphate 0.2g, and magnesium sulphate 0.2 g dissolved in 860ml of water

6
OBSERVATION

Volume of fruit juice taken = 5.0 ml
Volume of distilled water added = 50.0 ml
Weight of Baker’s yeast added = 2.0 g
Volume of solution of Pasteur’s salts = 5.0 ml

Time(in minutes) |

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