Aim

To determine the rate of fermentation of various fruit juices.

Fermentation is a slow decomposition of complex organic compound into simpler
compounds by the action of enzymes. Enzymes are generally protons example of
fermentation are souring of milk curd, bread making wine making, rewing. The word
Fermentation had been derived from latin (Ferver means to boil). As during
fermentation there is lot of frothing of liquid due to the evolution of carbon dioxide, it
gives the appearance as if it is boiling. Sugars like glucose, sucrose when fermented in
presence of yeast cells are converted to ethyl alcohol. During fermentation of, starch
is first hydrolyzed to maltose by action of enzyme diastase.
Fermentation is carried out at a temperature of 4-16C (40-60F). This is slow for
most kinds of fermentation, but is beneficial for cider as it leads to slower
fermentation with less loss of delicate are ma. Apple based juices with cranberry also
make fine ciders and many other fruit purees or flavorings can be used, such as
grapes, cherry, raspherry. The cider is ready to drink after a three month fermentation
period, though more after it is material in the vats for up to 2 to 3 years
History of Fermentation
Since fruits ferment naturally, fermentation precedes human history. Since ancient
times, however, humans have been controlling the fermentation process. The earliest
evidence of winemaking dates from eight thousand Years ago in Georgia, in the
Caucasus area. Seven thousand years ago jars containing the remains of wine have
been excavated in the Zagros Mountains in Iran, which are now on display at the
University of Pennsylvania.There is strong evidence that people were fermenting
beverages in Babylon circa 5000 BC, ancient Egypt circa 3150 BC, pre-Hispanic
Mexico circa 2000 BC,and Sudan circa 1500 BC.There is also evidence of leavened
bread in ancient Egypt circa1500 BC and of milk fermentation in Babylon circa 3000
BC.French chemist Louis Pasteur was the first known zymologist, when in 1854 he
connected yeast to fermentation. Pasteur originally defined fermentation as
respiration without air.
Discovery of Fermentation
Louis Pastuer in 1860 demonstrated that fermentation is a purely physiological
process carried out by living microorganism 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 cell. He proposed that fermenting activity of
yeast is due to active catalysts of biochemical origin. These biochemicals are called

enzymes. Enzymes are highly specific compound or a closely related group of

compounds.
Fermentation has been utilized for many years in the preparation of beverages.
Materials from Egyption tombs demonstrated the procedures used in making beer and
leavened bread. The history of fermentation, whereby sugar is converted to ethanol by
action of yeast, is also a history of chemistry. Van Helmont coined the word iogaslt in
1610 to describe the bubble produced in fermentation.
Leeuwenhoek observed anddescribed the cell of yeast with his newly invented
microscope in 1680. The fruit and vegetable juices contain sugar such as sucrose,
glucose, and fructose. These sugars of fermentation in presence of enzyme invert are
and zymose give with the evolution of CO_2. Maltose is converted to glucose by
enzyme maltose, glucose to ethanol by another enzyme zymose.
Importance of Fermentation.
Enrichment of the diet through development of a diversity of flavors, aromoas and
textures in food substances.
Preservation of substantial amounts of food through lactic acid alcohol, acetic acids
and alkaline fermentation.
Biological enrichment of food substances with proteins, essential aminoacids, falty
acids and vitamins.
Elimination of anti nutrients.
A decrease in cooking times and fuel requirements.
Theory
Fruit juices contain various sugars like glucose, fructose etc. When juices are treated
with yeast and it converts sugar into glucose and fructose. These monosccharides are
further converted into ethyl alcohol by another enzyme known as zymose.

The relative rates of fermentation can be established with fillings solution A

and B. Since glucose in an aldose gives red precipitate with fellings solution.
When all the quantity of glucose is converted to ethanol, the mixture will not
give red
Requirements.
Fruits such as pineapple, apple, orange, grape, lemon, yeast powder, ammonium
sulphate , fehling's solutions, beaker roundbottom flask, thermometer,test tubes,
dropper, stand, hot water both, conical flask, distilled water etc.

Procedures :Step 1 : Take approximately Ig of yeast powder in beaker, add 20ml distilled water
and 3 -4ml of saturated solution of ammonium sulphate^tir the solution by a glass rod.
Step 2: Pour 2ml of fruit juice a clean round bottom flask and add 20ml of distilled
water.
Step 3: Now transfer the content of the beaker into a round bottom flask and shake the
mixture.
Step 4: Place the round bottomed flask into a hot water bath containing water at 35 45C and shake the solution after each minute.
Step 5: After keeping the round bottomed flask for 10 min, take out 10 drops of the
mixture in a test tube and add 1 ml of "Fehling's solution -B". Heat the test
tube in a hot water both for few minutes observe. The change in color and the
fermentation of red precipitate. Perform this test after internal of five minutes until the
mixture gives red precipitate with Fehling's reagent.
Step 6: Repeat the procedure in the same way taking other samples of fruit
juices.Result:All fruit juices do not undergo fermentation at the same rate. The increasing order of
the rate of fermentation is:
Apple <Pine apple juice = orange juice <Grape juice < Lemon Juice.

Bibliography

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