Health Science

Ministry of Higher Education Oman Medical College Health Science programme By Marwa Rashid Al-Flaiti Objectives To fined the rate of fermentation of the apple and carrot juices, and compare their pass judgment to each other. Introduction Procedure A 5. 00 ml of apple juice was interpreted in a clean 150 ml conic flask and diluted with 50 ml of distal water. Then, 2. 00 grams of Bakers yeast and 5. 00 ml of solution of Pasteurs salts were added to the above conical flask.The content of flask was shacked well and hold the temperature of the reaction mixture between 35-40 ? c by using savoury water path. After that, 10 drops of the reaction mixture from the flask were taken after 10 minutes and added to a test tube which contained 1. 00 ml of Benedicts reagent. The test tube was placed in hot water for about 2. 00 minutes and changes in color were noticed. The last step was repeated each 10. 00 minutes for 6 times.The same procedure was used for carrot solution and rate of ferm entation for both solutions were found. Observation * Volume of fruit juice taken = 5. 00 ml * Volume of dist. Water added = 50. 0 ml * weight of Bakers yeast added = 2. 00 gm * Volume of solution of Pasteurs salts = 5. 00 ml Time (Min) pretense of reaction mixture on reaction with Benedicts solution in suit of clothes of Apple Carrot 10 Blue off-key Blue 20 fountain Green 30 Green Green 40 Green Green 50 Green Green 60 Green Dark Blue