Preview

Fermentation of Carrot and Apple Juice

Good Essays
Open Document
Open Document
839 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Fermentation of Carrot and Apple Juice
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 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. Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is low for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate aromas. Apple based juices with cranberry also make fine ciders; and many other fruit purées or flavorings can be used, such as grape, cherry, and raspberry. The cider is ready to drink after a three month fermentation period, though more often it is matured in the vats for up to two or three years.
THEORY
Louis Pasteur in 1860 demonstrated that fermentation is a purely physiological process carried out by living micro-organism 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 cells. He proposed that fermenting activity of yeast is due to active catalysts of biochemical origin. These biochemical catalyst are called enzymes. Enzymes are highly specific. A given enzyme acts on a specific compound or a

You May Also Find These Documents Helpful

  • Satisfactory Essays

    M9 Exp

    • 462 Words
    • 2 Pages

    The ability or inability of a particular species to ferment a particular carbohydrate depends on the presence of the enzymes needed for a particular fermentation pathway. As it is the DNA of an organism that codes for which particular enzymes that organism contains, the presence or lack of a particular enzyme is decided at the genetic level and varies by species.…

    • 462 Words
    • 2 Pages
    Satisfactory Essays
  • Good Essays

    Bio Lab

    • 573 Words
    • 3 Pages

    Enzymes are biological catalysts that speed up the process of chemical reactions. They are also proteins, and most enzymes activities occur within organism. They decrease activation energy, energy that is needed to start a chemical reaction. Enzymes are substrate specific substrates ending in "-ase", enzymes ending in "-ase". External factors, such as temperature, pH, and concentration of the substrate, affect the enzymes activity in the lab, pectase and cellulase will be used to compare different enzymes on apple sauce.…

    • 573 Words
    • 3 Pages
    Good Essays
  • Satisfactory Essays

    Fermented Food Lab Report

    • 267 Words
    • 2 Pages

    Fermented foods are made by the partial oxidation of sugars, or sometimes other organic molecules, in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen.…

    • 267 Words
    • 2 Pages
    Satisfactory Essays
  • Satisfactory Essays

    Aipotu II Lab Report

    • 640 Words
    • 3 Pages

    Fermentation is the chemical process converting sugar to gases and occurs in yeast and bacteria. In the experiment we conducted, we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were formed.…

    • 640 Words
    • 3 Pages
    Satisfactory Essays
  • Better Essays

    Yeast Pre-Lab

    • 788 Words
    • 4 Pages

    Yeasts’ capability of undergoing ethanol fermentation, its ability to ferment other sugars and artificial sweeteners, and how lactase influences yeasts ability to use lactose as a food source…

    • 788 Words
    • 4 Pages
    Better Essays
  • Good Essays

    Lab Questions

    • 1384 Words
    • 6 Pages

    * Lactose Fermentation involves the initial breakdown of lactose to glucose and the subsequent fermentation of glucose to produce an acid end product.…

    • 1384 Words
    • 6 Pages
    Good Essays
  • Good Essays

    Fermentation is a partial degradation of sugars or other organic fuel that occurs without the use of oxygen.…

    • 1051 Words
    • 5 Pages
    Good Essays
  • Good Essays

    Also called ethanol fermentation, alcohol fermentation is the anaerobic pathway of fermentation by which simple sugars are converted into ethanol and carbon dioxide. As a result of this fermentation, 2 ATP are produced/glucose. For example cytosol of yeast…

    • 1921 Words
    • 8 Pages
    Good Essays
  • Better Essays

    In recent years, the uses of microorganisms have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms. Amylase is one of the most widely used enzyme required for the preparation of fermented foods. Apart from food and starch industries, in which demand for them is increasing continuously, amylase is also used in various other industries such as paper and pulp, textiles, and medical labs. The global market for enzymes was about $2 billion in 2004 (Sivaramakrishnan et al., 2006).…

    • 1625 Words
    • 7 Pages
    Better Essays
  • Good Essays

    Cellular Respiration Lab

    • 452 Words
    • 2 Pages

    The two types of fermentation that are well known are alcoholic fermentation as well as lactic acid fermentation. Fermentation is vital for many organisms, such as yeast and bacteria, because it allows them to obtain energy required to carry on life processes. Alcoholic fermentation is especially important for human beings, as it is used to produce alcoholic beverages, bread, and many other everyday items that are consumed (Alba-Lois, 2010). On the other hand, lactic acid is a waste product of certain bacteria (Lactobacillales), which is utilized to create many dairy products such as yogurt and cheese. In addition, humans can resort to lactic acid fermentation when oxygen is limited, so it is used as an extra source to obtain oxygen. In our experiment we will be using yeast, a single-celled organism that utilizes sugar as a food source, and it produces energy substances through the breakdown of sugar molecules. Specifically, the type of sugar as a source of food, impacts the speed of fermentation in yeast. In this lab, we will calculate the rate of fermentation in yeast with different solutions of sugar, such as sucrose, fructose, and lactose with glucose being the control. It is important to humans that the yeast uses the best sugar source during fermentation, as it creates important everyday items we consume like bread, alcohol, and…

    • 452 Words
    • 2 Pages
    Good Essays
  • Good Essays

    Since we are regular human beings, of course we are going to consume a lot of energy in our lifetime. Most of the energy we consume comes from fossil fuels. Fossil fuels are a nonrenewable resource, and we are using these non-reusable ones uncontrollably. This is why we need to use more renewable resources. A way that we could do that is by the alcoholic fermentation of ethanol. Ethanol is a byproduct in corn, and it is one product that we use in fuel. Alcoholic fermentation is a process in which sugars such as glucose, fructose, and sucrose are turned into cellular energy and then produce ethanol and carbon dioxide as waste products.…

    • 483 Words
    • 2 Pages
    Good Essays
  • Good Essays

    Introduction: The fermentation of foods has been a long standing tradition and practice among many civilizations, as it was once a means to keep foods fresh and or edible over long periods of time. Today the process of fermentation has become a living/industry for some, and a hobby for others. For the purposes of this lab it was asserted that there will be no use of vinegar (ascetic acid), and instead merely distilled…

    • 842 Words
    • 4 Pages
    Good Essays
  • Satisfactory Essays

    Fermentation is the production of ATP which occurs in the absence of oxygen. For this experiment, S. cerevisiae as well as S. epidermidis were utilized. My S. cerevisiae experiment was noted to have fermented all three carbohydrates used: glucose(AG), fructose(AG), Mannitol(-). With my experiment of S. cerevisiae: glucose(AG), fructose(AG), mannitol(A)…

    • 296 Words
    • 1 Page
    Satisfactory Essays
  • Powerful Essays

    Baker 's yeast enzymes convert sugar to ethanol and carbon dioxide. Baker 's yeast is cultivated from the strain Saccharomyces cerevisiae because of its superior fermentation abilities. The yeast propagates in pure culture using special culture media comprised of melasse and other ingredients. With respect to their metabolism baker ' yeasts are facultative anaerobe. They can ferment or respire depending upon environmental conditions. In the presence of oxygen respiration takes place, without oxygen present, fermentation occurs. Fermentation is a process by which a living cell, such as…

    • 1136 Words
    • 5 Pages
    Powerful Essays
  • Powerful Essays

    Yeasts are eukaryotic micro organisms belonging to the kingdom fungi. Yeasts live on sugars and produce ethanol and carbon dioxide as by-products. [James Mallory, 1984]When Yeasts are given water and sucrose they convert the sucrose into glucose then convert the glucose into carbon dioxide and ethanol following the following reaction:…

    • 1723 Words
    • 7 Pages
    Powerful Essays