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Chemistry Project

File

Topic-TO STUDY SOME OF THE

COMMON FOOD ADULTERANTSPRESENT IN DIFFERENT FOOD

STUFFS.

Submitted by

Submitted to

PRANAV JAIN MrNi! Sir

"II A


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Ro## No $ %&


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Acknowledgement

I wish to express my deep gratitude

and sincere thanks to the principalMrs. .!en Mam" Tagore Pu#lic !chool"

aipur $or her encouragement and $or allthe $acilities that she pro%ided in thisproject work. I sincerely appreciate thismagnanimity #y taking me into her$old $or which I shall herein inde#tedto her. I extent my hearty thanksto Mr. Ar%ind Pareek sir" Chemistryteacher" who guided me to thesuccess$ul completion o$ this project . Itake this opportunity to express mydeep sense o$ gratitude $or hisin%alua#le guidance" attitude andimmense moti%ation" which hassustained my e&orts at all stage o$ thisproject work

!u#mitted #y

'ahul (ugar


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)II A


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Certi*cateThis is to certi$y that 'ahul (ugar hassatis$actorily completed the project inchemistry on TOEXTRACTESSENTIALOILSPRESENTINSOUNF(ANISEED),AJWAIN(CAROM)ANDELAICHI(CARDAMOM) prescri#ed #y the

AI!!C+ course in the school in the year ,/-0. I ha%e examined the project and here#yaccord #y my appro%al o$ it. As a studycarried out and presented in the mannerre1uired $or its acceptance. This doesn2tnecessarily endorse or accept e%erystatement made" opinion expressed or

conclusion drawn. It only signi*es theacceptance o$ the project $or which it issu#mitted.


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Mrs. .!en Mr.Ar%ind Pareek 3Principal435ead o$ Chemistry (ept.4

INDEX

S.No. CONTENTS Page No.

1. Objective 4

2. Introduction 5

3. Theory 6

4. E!eri"ent 1 #5. E!eri"ent 2 $

6. Ob%ervation 11

&. 'e%u(t 12

#. )ib(iogra!hy 13

OBJECTIVE


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The Objective o* thi% !roject i% to %tudy the rate% o* *er"entation o* the *o((o+ing

*ruit or vegetab(e juice%.

1. i. ,!!(e juice

2. ii. -arrot juice

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INTRODUCTION

Fermentation i% the %(o+ deco"!o%ition o* co"!(e organic co"!ound into

%i"!(er co"!ound% by the action o* en0y"e%. Enzymes are co"!(e organic

co"!ound% genera((y !rotein%. Ea"!(e% o* *er"entation are %ouring o* "i( or

curd bread "aing +ine "aing and bre+ing.

The +ord er"entation ha% been derived *ro" atin Ferver +hich "ean% to

boi(7/.,% during *er"entation there i% (ot o* *rothing o* the (i8uid due to the

evo(ution o* carbon dioide it give% the a!!earance a% i* it i% boi(ing.

Sugar% (ie g(uco%e and %ucro%e +hen *er"ented in the !re%ence o* yea%t ce((% are

converted to ethy( a(coho(. 9uring *er"entation o* %tarch %tarch i% *ir%t hydro(y%ed


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to "a(to%e by the action o* en0y"e diastase. The en0y"e diastasei% obtained *ro"

ger"inated bar(ey %eed%.

er"entation i% carried out at a te"!erature o* 4:16 ;-4e% or *(avoring% can be u%ed %uch

a% gra!e cherry and ra%!berry. The cider i% ready to drin a*ter a three "onth

*er"entation !eriod though "ore o*ten it i% "atured in the vat% *or u! to t+o or

three year%.

USES
http://en.wikipedia.org/wiki/Celsiushttp://en.wikipedia.org/wiki/Fahrenheithttp://en.wikipedia.org/wiki/Fahrenheithttp://en.wikipedia.org/wiki/Celsius


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The !ri"ary bene*it o* *er"entation i% the conver%ion o* %ugar% and other

carbohydrate% e.g. convertingjuiceinto +ine grain% intobeer carbohydrate% into

carbon dioideto (eavenbread and %ugar% in vegetab(e% into !re%ervative organic

acid%.

ood *er"entation ha% been %aid to %erve *ive "ain !ur!o%e%?11@

Enrich"ent o* the diet through deve(o!"ent o* a diver%ity o* *(avor%

aro"a% and teture% in *ood %ub%trate%

Pre%ervation o* %ub%tantia( a"ount% o* *ood through (actic acid a(coho(

acetic acidand a(a(ine*er"entation%

)io(ogica( enrich"ent o* *ood %ub%trate% +ith !rotein e%%entia( a"ino acid%

e%%entia( *atty acid% and vita"in%

E(i"ination o* antinutrient%

, decrea%e in cooing ti"e% and *ue( re8uire"ent%

INDUSTRIAL FERMENTATION:
http://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Juicehttp://en.wikipedia.org/wiki/Winehttp://en.wikipedia.org/wiki/Beerhttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Organic_acidhttp://en.wikipedia.org/wiki/Organic_acidhttp://en.wikipedia.org/wiki/Fermentation_(food)#cite_note-Steinkraus-10http://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Alkalinehttp://en.wikipedia.org/wiki/Antinutrientshttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Juicehttp://en.wikipedia.org/wiki/Winehttp://en.wikipedia.org/wiki/Beerhttp://en.wikipedia.org/wiki/Carbon_dioxidehttp://en.wikipedia.org/wiki/Leavening_agenthttp://en.wikipedia.org/wiki/Organic_acidhttp://en.wikipedia.org/wiki/Organic_acidhttp://en.wikipedia.org/wiki/Fermentation_(food)#cite_note-Steinkraus-10http://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Alcoholhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Alkalinehttp://en.wikipedia.org/wiki/Antinutrients


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er"entation i% any !roce%% +here "icroorgani%"% u%e an eterna( *ood %ource *or

energy. Thi% !roce%% i% done in a *er"enter condition% are contro((ed by "iing

+ater jacet.

Fermenter

Beo! is a "ia#ram o$ a sim%e $ermenter& In in"'stry( t)ese !o'" *e +ery

ar#e an" !o'" )a+e ots o$ "i$$erent %i%es an" t'*es ,omin# o't o$ it $or

+ario's $'n,tions&


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Paddles Inside the $ermenter" they are

rotated to e%enly distri#ute the

mixture.

Wate Ja!"et Cold water is pumped through

this to reduce and maintain the

temperature. 'espiration #y

microorganisms heats it up.

Data l#$$e Measures a range o$ conditions

3temperature" p5" oxygen

concentration46 measurements

can #e used to adjust the

conditions in the $ermenter.

P#d%!ts Products are remo%ed" all at

once in #atch culture or #it #y

#it in continuous.

A& s%''l Pro%ides oxygen $or respiration.

Must #e sterilised so no extra

microorganisms contaminate

the $ermenter.


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T-EOR.

oui% Pa%teur in 1#6< de"on%trated that *er"entation i% a !ure(y !hy%io(ogica(

!roce%% carried out by (iving "icroAorgani%" (ie yea%t. Thi% vie+ +a% abandoned

in 1#$& +hen )uchner de"on%trated that yea%t etract cou(d bring about a(coho(ic

*er"entation in the ab%ence o* any yea%t ce((%. Be !ro!o%ed that *er"enting activity

o* yea%t i% due to active cata(y%t% o* bioche"ica( origin. The%e bioche"ica( cata(y%t

are ca((ed en0y"e%. En0y"e% are high(y %!eci*ic. , given en0y"e act% on a

%!eci*ic co"!ound or a c(o%e(y re(ated grou! o* co"!ound%.

er"entation ha% been uti(i0ed *or "any year% in the !re!aration o* beverage%.

Cateria(% *ro" Egy!tian to"b% de"on%trate the !rocedure% u%ed in "aing beer

and (eavened bread. The hi%tory o* *er"entation +hereby %ugar i% converted to


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ethano( by action o* yea%t i% a(%o a hi%tory o* che"i%try. Dan Be("ont coined the

+ord ioga%(t in 161< to de%cribe the bubb(e% !roduced in *er"entation.

eeu+enhoe ob%erved and de%cribed the ce((% o* yea%t +ith hi% ne+(y invented

"icro%co!e in 16#


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Starch Ca(to%e

Maltose

-12B22O11 F B2O 2-6B12O6

Ca(to%e (uco%e

Zymase

-6B12O62-2B5OB F 2-O2

(uco%e Ethy( a(coho(

(uco%e i% a reducing %ugar and give% red co(oured !reci!itate% +ith eh(ing7%

%o(ution +hen +ar"ed. Ghen the *er"entation i% co"!(ete the reaction "iture

%to!% giving any red co(our or !reci!itate +ith eh(ing %o(ution.

EX/ERIMENT01

RE2UIREMENTS

-onica( *(a%% 25< "(/ te%t tube% and +ater bath ,!!(e juice and eh(ing7%

%o(ution.

/ROCEDURE


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1. Tae 5.< "( o* a!!(e juice in a c(ean 25< "( conica( *(a% and di(ute it +ith 5

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