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SAHIL KUMAR
ROLL NO. 22
Sunbeam
Varuna
STUDY OF RATE OF
FERMENTATION
Board Roll Number:
SUBMITTED TO:
MR DEVENDRA TIWARI
CHEMISTRY TEACHER
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Wheat Flour
Gram Flour
Potato Juice
Carrot Juice
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Acknowledgement
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Preface
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Experiment
MATERIALS REQUIRED
I. Conical flask
II. Test tube
III. Funnel
IV. Filter paper
V. Water bath
VI. 1 % Iodine solution
VII. Yeast
VIII. Wheat flour
IX. Gram flour
X. Rice flour
XI. Potato
XII. Aqueuos NaCl solution.
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PROCEDURE
Experiment 1
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OBSERVATIONS
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EXPERIMENT- 2
REQUIREMENTS
I. Conical flasks (250 ml),
II. test tubes
III. and water bath,
IV. Carrot juice and
V. Fehlings solution.
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PROCEDURE
I. 1.
II. Take 5.0 ml of carrot juice in a clean 250
ml conical flask and dilute it with 50 ml
of distilled water.
III. 2. Add 2.0 gram of Bakers yeast and
5.0 ml of solution of Pasteurs salts to
the above conical flask.
IV. 3. Shake well the contents of the flask
and maintain the temperature of the
reaction mixture between 35-40C.
V. 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.
VI. Place the test tube in the boiling water
bath for about 2 minutes and note the
colour of the solution or precipitate.
VII. 5. Repeat the step 4 after every 10
minutes when the reaction mixture stops
giving any red colour or precipitate.
VIII. 6. Note the time taken for completion of
fermentation. Pasteurs Salt Solution
Pasteur salt solution is prepared by
dissolving ammonium tartrate 10.0g;
potassium phosphate 2.0 g; calcium
phosphate 0.2g, and magnesium
STUDY OF RATE OF FERMENTATION
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Thank You