please tell me rate of fermentation of fruit juice(apple, orange , carrot) with change in colour with fehling solution?
Answers
Answer:
I would like to express my sincere gratitude to my chemistry mentor Mrs. Harsh Kumar Mishra, for his vital support, guidance and encouragement -without which this project would not have come forth.
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Prabhat Public School
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INDEX
S.No. CONTENTS Page No.
1. Objective 4
2. Introduction 5
3. Theory 6
4. Experiment 1 8
5. Experiment 2 9
6. Observation 11
7. Result 12
8. Bibliography 13
OBJECTIVE
The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices.
i. Apple juice
ii. Carrot juice
(1)
INTRODUCTION
Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing.
The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling.
Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley seeds.
Answer:
Apple has the info as follows
Explanation:
10 Red
20 Red
30 Red
40 Red
50 Brownish Red
60 Brown