Science Investigatory Project (Chemistry) Essay Example

with enhanced flavor, texture, appearance and aroma. They are also enriched with synthesized vitamins while having fewer carbohydrates and longer shelf life while maintaining normal intestinal microfilms.

Ciders made from fruits like apples, grapes cherries cranberries and bananas are popular fermented products. Samaras has an abundance of fruit including mangoes coconuts and bananas which can be used to make ciders as well. This research aims to determine the rate of fermentation for these ciders to identify potential industries for their production along with their by-products in Samaras. The primary objective of this study is discovering new opportunities within the flourishing food industry by investigating cider fermentation rates using various Samaran produce.The study examines the fermentation of juices from various fruits, including mangoes, claimants, suburban, coconuts, bananas, and cashews. The observations made are solely focused on the color and qualitative rate of fermentation. Fermentation is a process that has been present in fruits and vegetation since ancient times. Although it was initially discovered accidentally, it has become an essential part of human intellectual manipulation. Despite its use dating back to ancient times, such as in the Caucasian era about 6-8 thousand years ago in present-day Georgia, the mechanism of fermentation was not intelligently applied until the 19th century. In past times fermenting was seen more as a mystical art rather than a science; however individuals early on recognized the benefits of these elements in man's serendipitous foray into fermentation as salting food makes it more palatable than plain salted food. Ancient artifacts displaying fermented beverages have been reported throughout history in places like Babylon around 5000 BC., ancient Egypt around 3150 BC., pre-Hispanic Mexico around 2000 BC.,

and Sudan around 1500 BC.. The University of Pennsylvania is showcasing some examples such as jars with wine residue found at Hajji Frizz Tepee located within modern-day Iran and Iraq's Gross Mountains that date back to over seven thousand years ago .The origin of the current understanding of fermentation can be traced back to Theodore Schuman, a German physiologist who developed the cell theory in 1840 and discovered that it is a result of living things. Schuman's work influenced Louis Pasteur, a French chemist and microbiologist who determined in 1854 that yeast was involved in fermentation. Although Pasteur believed that "ferments" caused the reaction, Eduardo Boucher, a German chemist, proved in 1897 that enzymes in yeast cells were responsible for causing fermentation. Boucher's work earned him the Arthur Harden and Hans Euler-Echelon Nobel Prize for Chemistry by detailing the exact mechanism behind enzyme-caused fermentation. Since Pasteur's discovery of yeast's fermenting abilities, fermented products have become increasingly beneficial to mankind, with modern preservation methods shifting focus towards food and beverage production (Choc]knack, 2008). For this experiment on fermentation:

A. Materials
-250 ml fresh mango juice
-250 ml fresh claimants juice
-250 ml fresh suburban juice
-hydrometer
-cork stopper/lid cover
-250 ml fresh three PC's.de-lid glass ferment
-100 small-sized yeast cells (Chromosomes aggressive)

B. Fermentation Process
1.Conduct the experiment early in the morning to allow enough time.
2....To begin, pour 250 ml of fresh mango, claimants, and suburban juice into separate glass fermenters. Measure the specific gravity of each juice with a hydrometer to mark it as the original gravity (O.G.). Pitch 20 yeast cells into each fermenter and close them with cork stoppers/lid covers for closed fermentation, taking note of

the time they were closed. Have team members observe each fermenting setup every hour until complete fermentation is achieved. The absence of bubbles indicates that carbon dioxide production has ceased at the end of fermentation; however, if there is still fizzing and foaming, it may not be completed yet. To ensure that fermentation has ended, measure the specific gravity with a hydrometer and mark it as the final gravity (E.G.). Calculate the apparent attenuation by subtracting the specific gravities before and after fermentation from the specific gravity before fermentation and multiplying by 100.To attain the desired percent of apparent attenuation, repeat steps 1-9 and record data for Magnifier indict, Anon Marietta, and Fruit Juice's fermentation rates. Record original gravity, final gravity, date fermentation began and ended, apparent attenuation percentage, and number of days for fermentation. The typical apparent attenuation rate is 70-75%. On January 18th, 2013, three different juices underwent fermentation: Magnifier indict finished in 13 days while Anon Marietta completed in ten. Citronella's microware had the fastest time of only three days due to its higher fructose content as evident by their sweetness levels. Using Citronella's microware juice can produce more fermented products in less time than Magnifier indict or Anon Marietta juices. The study shows that fruits are suitable for fermentation which offers opportunities to create wine and other alcoholic beverages that could provide income opportunities for people on this island province.It is simple to produce fermented beverages made from fruit juice even in small homes, and such fruits offer a potentially healthier option compared to alcoholic drinks produced using less healthy raw materials like beer and gin. Growing fruit in one's backyard

is also beneficial as it provides more raw materials while helping reduce the negative effects of air pollution and global warming.