“ RATES OF FERMENTATION OF FRUIT OR VEGETABLE JUICES”
SUBMITTED FOR +2 CLASS
SUBMITTED TO SUBMITTED BY
It gives me immense pleasure and honour in expressing my deep gratitude in thanking my esteemed supervisor Mrs. Manisha Mam (Lecturer in Chemistry) for her inaccessible guidance, keen interest. Invalable suggestion, constructive criticism and sustained encouragement during the entire course of my project work. Last but not least, I Thank the almighty by whose grace I find myself in a position of putting forth my presentation.
This is to certify that the project report entitled “ Fermentation of given samples of wheat, rice flour, gram flour, potato etc” submitted by Student of +2 class in Mahavir Public School, Sunder Nagar has worked under my supervision during the session 2012-13.
The material involved in this project is entirely h contributions.
Conical flasks (250ml), test tubes and water bath, Apple juice and Fehling’s solution.
1. Take 5.0 ml of apple juice in a clean 250ml conical flask and dilute it with 50ml 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 10 minutes 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...
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