Fermentation of Juices Essay

1052 Words Jan 31st, 2013 5 Pages
Chemistry Project

CERTIFICATETHIS IS TO CERTIFY THAT Kshitij Navet HAS SATISFACTORILY COMPLETED THE CHEMISTRY PROJECT FOR THE YEAR 2012-2013INTERNALEXAMINER, SIGNATURE EXTERNAL EXAMINER, SIGNATURE PRINCIPAL SCHOOL STAMP |

ACKNOWLEDGEMENT

I would like to acknowledge the contributions of our Chemistry teacher Mrs. Mrinal Agarwal and our Principal Mr: John Dinakaran for sharing their greatest knowledge with us

INDEX

S.No. | CONTENTS | Page No. | 1. | Objective | 1
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When the fermentation is complete, the reaction mixture stops giving any red colour or precipitate with Fehling solution.

4
EXPERIMENT-1

REQUIREMENTS
Conical flasks (250 ml), test tubes and water bath, Apple juice and Fehling’s solution.

PROCEDURE
1. Take 5.0 ml of apple juice in a clean 250 ml conical flask and dilute it with 50 ml 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 10minutes 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

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