TO COMPARE RATE OF FERMENTATION OF GIVEN SAMPLE OF WHEAT FLOUR,GRAM FLOUR,RICE FLOUR AND POTATO CHEMISTRY PROJECT :AIM: TO COMPARE RATE OF FERMENTATION OF GIVEN SAMPLE OF WHEAT FLOUR,GRAM FLOUR,RICE FLOUR AND POTATO. OBJECTIVE The purp!e " #he e$per%&e'# %! ( # )&p*re #he r*#e " "er&e'#*#%' "#he +%e' !*&p-e! " he*# "-ur,+r*& "-ur, r%)e "-ur *'/ p#*#e!. I became interested in this idea when i saw some experiments on fermentation and wanted to find out some scientific scie ntific facts about fermentation.The primary benefit of fermentation is the conversion of sugars and other carbohydrates,e.g., carbohydrates,e.g., converting juice into wine, grains into beer, beer, carbohydrates into carbon carbon dioxide to leaven bread, bread, and sugars in vegetables into preservative organic acids. INTRODUCTION Fer&e'#*#%' typically Fer&e'#*#%' typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology. ermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer,, and cider. beer cider. ermentation ermentation is also employed in preservation techni!ues to create
lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yoghurt, or vinegar for use in pickling foods. ermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology. ermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine , beer, and cider. ermentation is also employed in preservation techni!ues to create lactic acid in sour foods such as sauerkraut , dry sausages, kimchi and yogurt, or vinegar "acetic acid# for use in pickling foods.
History $ince fruits ferment naturally, fermentation precedes human history. $ince ancient times, however, humans have been controlling the fermentation process. The earliest evidence of winemaking dates from eight thousand %ears ago in &eorgia, in the 'aucasus area. $even thousand years ago jars containing the remains of wine have been excavated in the (agros )ountains in Iran, which are now on display at the *niversity of +ennsylvania.There is strong evidence that people were fermenting beverages in abylon circa - ', ancient /gypt circa 01- ', pre23ispanic )exico circa 4 ',and $udan circa 1- '.There is also evidence of leavened bread in ancient /gypt circa1- ' and of milk fermentation in abylon circa 0 '.rench chemist 5ouis +asteur was the first known zymologist, when in 16-7 he connected yeast to fermentation. +asteur originally defined fermentation as 8respiration without air9. Contributions to biochemistry
Whe' !#u/0%'+ #he "er&e'#*#%' " !u+*r # *-)h- 10 0e*!#Lu%! P*!#eur )')-u/e/ #h*# #he "er&e'#*#%' *! )*#*-02e/ 10 * %#*- "r)e, )*--e/ 3"er&e'#!,4 %#h%' #he 0e*!# )e--!.The 3"er&e'#!4 ere #hu+h# # "u')#%' '-0 %#h%' -%%'+ r+*'%!&!. 3A-)h-%) "er&e'#*#%' %! *' *)# )rre-*#e/ %#h #he -%"e *'/ r+*'%2*#%' " #he 0e*!# )e--!, '# %#h #he /e*#h r pu#re"*)#%' " #he )e--!,4he r#e.Neer#he-e!!, %# *! 5'' #h*# 0e*!# e$#r*)#! "er&e'# !u+*r ee' %' #he *1!e')e " -%%'+ 0e*!# )e--!. Wh%-e !#u/0%'+ #h%!pr)e!! %' 6789, E/u*r/ Bu)h'er " Hu&1-/# U'%er!%#0 " Ber-%', Ger&*'0, "u'/ #h*# !u+*r *! "er&e'#e/ ee' he' #here ere ' -%%'+ 0e*!# )e--! %' #he &%$#ure , 10 * 0e*!# !e)re#%' #h*# he #er&e/ 20&*!e. I' 689 here)e%e/ #he N1e- Pr%2e %' Che&%!#r0 "r h%! re!e*r)h *'/ /%!)er0 " 3)e--;"ree "er&e'#*#%'.4O'e 0e*r pr%r, %' 68<, e#h*'"er&e'#*#%' !#u/%e! -e/ # #he e*r-0 /%!)er0 " NAD=.
Uses ood fermentation has been said to serve five main purposes: ; /nrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates ; +reservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations ; iological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins ; /limination of ant nutrients. ; A decrease in cooking times and fuel re!uirements
Risks of consuming fermented foods ood that is improperly fermented has a notable risk of exposing the eater to botulism. Alaska has witnessed a steady increase of cases of botulism since 1<6-. =espite its small population, it has more cases of botulism than any other state in the *nited $tates of America.This is caused by the traditional /skimo practice of allowing animal products such as whole fish, fish heads, walrus, sea lion and whale flippers, beaver
tails, seal oil, birds, etc., to ferment for an extended period of time before being consumed. The risk is exacerbated when a plastic container is used for this purpose instead of the old2fashioned method, grass2lined hole, as the botulinum bacteria thrive in the anaerobic conditions created by the air2tight enclosure in plastic. Safety of Fermented Foods ermented foods generally have a very good safety record even in the developing world where the foods are manufactured by people without training in microbiology or chemistry in unhygienic,contaminated environments. They are consumed by hundreds of millions of people every day in both the developed and the developing world. And they have an excellent safety record.>hat is there about fermented foods that contributes to safety?>hile fermented foods are themselves generally safe, it should be noted that fermented foods by themselves do not solve the problems of contaminated drinking water, environments heavily contaminated with human waste, improper personal hygiene in food h andlers, flies carrying disease organisms, unfermented foods carrying food poisoning or human pathogens and unfermented foods, even when cooked if handled or stored improperly.Also improperly fermented foods can be unsafe. 3owever, application of the principles that lead to the safety of fermented foods could lead to an improvement in the overall !uality and the nutritional value of the food supply, reduction of nutritional diseases and greater resistance to intestinal and other diseases in infants. Theory
>heat flour,gram flour,rice flour and potatoes contains starch as the major constituent.$tarch present in these food materials is first brought into solution.in the presence of enzyme diastase,starch undergo fermentation to give maltose. $tarch gives blue2violet colour with iodine whereas product of fermentation starch donot give any characteristic colour. >hen the fermentation is complete the reaction mixture stops giving blue2violet colour with iodine solution. y comparing the time re!uired for completion of fermentation of e!ual amounts of different substances containing starch the rates of fermentation can be compared.The enzyme diastase is obtained by germination of moist barley seeds in dark at 1- degree celsius.>hen the germination is complete the temperature is raised to @ degree celsius to stop further growth.The seeds are crushed into water and filtered.The filtrate contains enzyme diastase and is called malt extract. MATERIALS RE>UIRED #
Conical flask
#
Test tube
#
Funnel
#
Filter paper
#
Water bath
#
1 % Iodine solution
#
Yeast
#
Wheat flour
#
Gram flour
#
ice flour
#
!otato
#
"ueuos $aCl solution
PROCEDURE ;
Take - gms of wheat flour in 1 ml conical flask and
add 0 ml of distilled water. ;
oil the contents of the flask for about - minutes
;
ilter the above contents after cooloing, the filtrate
obtained is wheat flour extract. ;
To the wheat flour extract. taken in a conical flask.
Add - ml of 1 a!. Ba'l solution. ;
Ceep this flask in a water bath maintained at a
temperature of -2@ degree celsius.Add 4 ml of malt extract. ;
After 4 minutes take 4 drops of the reaction mixture
and add to diluted iodine solution. ;
Depeat step @ after every 4 minutes.>hen no bluish
colour is produced the fermentation is complete.
;
Decord the total time taken for completion of
fermentation. ;
Depeat the experiment with gram flour extract,rice
flour extract, potato extract and record the observations OBSERVATIONS Time re!uired for the fermentationE2 ; >heat flour E 1 hours ; &ram flour F 14.- hours ; Dice flour E 1- hours ; +otato E 10 hours CONCLUSION Dice flour takes maximum time for fermentation and wheat flour takes the minimum time for fermentation. BIBLIOGRAPHY G ;
>ikipedia2the free enclyclopedia
;
'hemistry manual
