INTRODUCTION The term fermentation has been derived from Latin word Ferver this means to boil.

This is because during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide which gives the appearance as if it is boiling. Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. It is carried out by living organisms called ferments under aerobic or anaerobic conditions. Though, the term fermentation is used much more broadly to refer to the bulk growth of microorganisms on a growth medium. The science of fermentation is known as zymology. In this project, we will study the rate of fermentation of the sugar present in different juices by yeast.

THEORY Fermentation typically refers to the conversion of sugar to acids, gases and/or alcohol using yeast or bacteria. It involves the breakdown of complex molecules to smaller molecules by the action of enzymes released by living organisms called ferments under aerobic or anaerobic conditions. Examples of ferments are yeast and bacteria. Most of the juices contain simple and complex carbohydrates such as glucose, fructose, maltose, sucrose, starch etc. in different quantities. These sugars are fermented in the presence of an enzyme called zymose secreted by yeast, and hence get converted into ethyl alcohol. Carbohydrates are defined as optically active polyhydroxy aldehydes and ketones or compounds which give such compounds (simple sugars) on hydrolysis. They are classified into 4 broad categories as: Monosaccharide Disaccharides Oligosaccharide Polysaccharide Fermentation is carried out at a temperature of 416 C (4060 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 pures or flavourings 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.

USES OF FERMENTATION

The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer , carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids. Food fermentation has been said to serve five main purposes: Enrichment of the diet through development of a diversity of flavours, aromas, and textures in food substrates. Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations. Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins. Elimination of anti-nutrients. A decrease in cooking times and fuel requirements. The process is often used to produce wine and beer, but fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.

FERMENTATION IN PLANTS It is a form of plant metabolism in which carbohydrates are partially degraded without the consumption of molecular oxygen. It is used to generate ATP under anaerobic conditions by
microorganisms such as yeast and bacteria. The end product is usually ethyl alcohol.

2 CH3COCOOH + 4 H-----> 2 CH3CH2OH + 2 CO2 (Alcohol & carbon dioxide).

FERMENTATION IN ANIMALS In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. Though
during heavy exercise, when amount of oxygen is insufficient to convert sugars into energy, lactic acid is formed in muscles cells as a part of the operation of cellular operations.

2 CH3COCOOH + 4 H----> 2 CH3CHOHCOOH (lactic acid)

SIDE EFFECTS OF FERMENTATION

When foods ferment, or decompose, certain waste products are produced by the bacteria which break down the food. One of these byproducts is alcohol. Many fermented foods, such as soy sauce,

contain a significant amount of alcohol. Of course the alcohol in fermented foods is usually a small quantity (unless the fermented food happens to be wine or beer!), but even small amounts of alcohol affect the cells of the body. Ammonia is another product of fermentation. Fermented soy may be as much as 15% ammonia. Ammonia is dangerous enough as a house-cleaning agent. You certainly shouldn't be eating it. Vinegar, in the form of acetic acid, also results from food fermentation. This acid gives fermented foods their sour or sharp taste. That sharp taste is a signal to the body that the food should not be eaten as it is harmful. Vinegar prevents the digestion of foods, so a food filled with vinegar and other similar byproducts would seem to be indigestible. Another acid that results from fermentation is lactic acid. Lactic acid is a waste product. If you have ever exercised or worked harder than usual, you might notice a stiffness or soreness in your muscles. That stiffness results from a buildup of lactic acid in the muscles. Other acids are also present in fermented foods. Carbonic acid is found in fermented foods and also soft drinks. All of these acids are the wastes produced by the bacteria which are feeding on the decomposing, "fermented" foods. Excess intake of fermented foods causes Botulism.

HISTORY
Louis Pasteur (18221895), during the 1850s and 1860s, showed that fermentation is initiated by

living organisms in a series of investigations.[7] In 1857, Pasteur showed that lactic acid fermentation is caused by living organisms. In 1860, he demonstrated that bacteria cause souring in milk, a process formerly thought to be merely a chemical change, and his work in identifying the role of microorganisms in food spoilage led to the process of pasteurization.[17] In 1877, working to improve the French brewing industry, Pasteur published his famous paper on fermentation, "Etudes sur la Bire", which was translated into English in 1879 as "Studies on Fermentation".[18] He defined fermentation as "Life without air", but showed that specific types of microorganisms cause specific types of fermentations and specific end-products. Although showing fermentation to be the result of the action of living microorganisms was a breakthrough, it did not explain the basic nature of the fermentation process, or prove that it is caused by the microorganisms that appear to be always present. Many scientists, including Pasteur, had unsuccessfully attempted to extract the fermentation enzyme from yeast.[19] Success came in 1897 when the German chemist Eduard Buechner ground up yeast, extracted a juice from them, then found to his amazement that this "dead" liquid would ferment a sugar solution, forming carbon dioxide and alcohol much like living yeasts.[20] The "unorganized ferments" behaved just like the organized ones. From that time on, the term enzyme came to be applied to all ferments. It was then understood that fermentation is caused by enzymes that are produced by microorganisms.

PASTEUR SALTS The pasteur salts in solution act as a buffer to any acids the yeast may create. Since yeast only converts sugar (most likely sucrose or glucose) to ethanol under anaerobic conditions, and it is unreasonable to assume that there will be no oxygen present in the laboratory, some acetic acid is created as a result. The pasteur salts act as buffers to the acidity so that the proteins in the yeast do not become denatured.