Jai matha senior secondary school

CBSE Affiliation No.930330

Uliyathadukka P.O. Shiribagilu, Kasaragod-671124

A PROJECT REPORT ON
’ANALYSIS OF FRUIT JUICE ‘’

As prescribed by CBSE for the class XII Investigatory

Project, regards to the subject
CHEMISTRY
For the Academic year 2020-2021

Submitted By,
RUTHURAJ PATIL

( REG. NO. )
 CERTIFICATE

This is to certify that original and genuine investigation work has work has
been carried out by RUTHURAJ PATIL of class XII SCIENCE to investigate the
subject manner and to collect related data. The investigation has been solely,
sincerely and satisfactorily completed as prescribed by the CENTRAL
BOARD OF SECONDARY EDUCATION in the CHEMISTRY
LABORATORY of JAI MATHA SENIOR SECONDARY SCHOOL
during the year 2020-2021.The project has prepared under the under the
guidance of Ms. JENNIFER CRASTA.

Signature of Teacher in Charge :

Signature of Principal :

Signature of External Examiner :

 ACKNOWLEDGEMENT

It is my humble pleasure to acknowledge my deep sense of gratitude to our

principal, Sr. BETSY, for her immense encouragement that has made this
project successful.

I also register my sense of gratitude to my chemistry teacher

Ms. JENNIFER CRASTA for his valuable support, constant help and
guidance at each and every stage, without which this project would not have
come forth.

I acknowledge the lab assistant who helped by providing the experimental

facilities.

I would also like to thank my friends and family for encouraging me the course
of this project.

Last but not the least, I would like to CBSE for giving us the opportunity to
undertake this project.

RUTHURAJ PATIL
 TABLE OF CONTENTS

I. AIM
II. INTRODUCTION
III. THEORY
IV. MATERIALS REQUIRED
V. CHEMICALS
VI. PROCEDURE
VII. OBSERVATION
VIII. OBSERVATION TABLE
IX. RESULT
X. CONCLUSION
XI. BIBLIOGRAPHY
 AIM

To analyse the fruit and vegetable juice for the acids and mineral
contents contents present in them.
 INTRODUCTION

Fruits and vegetable are always a part of balanced diet. That means fruits,
vegetable provide our body the essential nutrient, i.e. carbohydrates, proteins,
vitamins and minerals. Again their presence in these is being indicated by some
of our general observations, like-freshly cut apples become reddish black after
some time. Explanation for it is that iron present in apple get oxidized to iron
oxide. So, we can conclude that fruits and vegetables contain complex organic
compound, for e.g., anthocin, chlorophyll, esters (flavoring compounds),
carbohydrates, vitamin and can be tested in any fruits or vegetable by extracting
out its juice and then subtracting it to various tests which are for detection of
different classes of organic compound .Detection of minerals in vegetables or
fruits means detection of element other than carbon, hydrogen and oxygen.

After fertilization the ovary also begin to grow and gradually it matures
into the fruit. The fruit may, therefore, be regarded as a mature or ripened ovary.
If, for some reason or other, fertilization fails, ovary simply withers and fall off.
A fruit consist of portions, viz. The pericarp developed from the wall of the
ovary, and the seed developed from the ovules, apples, orange and some other
fruits the ovary may grow into the fruit without fertilization. Such a fruit is
seedless or with immature seed and is known as the parthenocarpic fruit. The
pericarp may be thick or thin, when thick, it may consist of two or three parts:
the outer cell epicarp, from the skin of the fruit; the middle mesocarp is pulpy in
fruit like mango, peach, palm etc. and the inner catted endocarp, is often vary
thick and membranous, as in orange, or it may be hard and stony as in my
palms, mangoes, etc. In many cases, however, the pericarp is not differentiated
into these three regions.
 THEORY

A balanced diet is one which consists of the correct proportions of the five
basic ingredients of good nutrition i.e., carbohydrates, fat, protein, minerals
salt and vitamins. Acids are essential for the metabolic activity of food.
Fruits and vegetables form a part of a balanced diet. They contain mainly
carbohydrates, minerals and vitamins. The amount and kinds of minerals and
free acids present in these juices vary from fruit to fruit and vegetable to
vegetable. Thus a knowledge about the contents of the fruit and vegetable
allows one to select and use the economic and easily available items in our
food.
 MATERIALS REQUIED

I. Test tubes
II. Beaker
III. Burner
IV. Test tube holder
V. Test tube stand
VI. Dropper
VII. Spatulas, etc.
 CHEMICALS

i. Fruit and vegetable juices

 Lemon juice
 Tomato juice
 Carrot juice
 Pomegranate juice
ii. Laboratory reagents
iii. PH paper
iv. Iodine solution
v. Ninhydrin solute
 PROCEDURE

I. Test for acidity: A drop of fruit or vegetables is placed on PH paper-

Blue litmus to Red- Acidic nature and Red litmus to blue- Basic nature.
II. Test for starch: Take 2 ml of clear juice in a test tube and add a few
drop of iodine – Blue color – basic nature.
III. Test for protein: To of 2 ml of juice in a test tube and 2 ml of
ninhydrin solution and heat – blue color – presence of protein
IV. Test for carbohydrate: To 2 ml of juice add 1ml of Fehling solution
A and B and water bath - Red precipitate- Presence of protein
V. Test for minerals
a. Test for calcium: To about 2ml of juice, NH4Cl solution and NH4OH
solution are added. Filter the solution and to the filtrate 2ml of
ammonium oxalate is added-White precipitate or milkiness –Presence of
Ca2+ ions.
b. Test for magnesium: To about 2ml of juice, excess of NH4OH solution
and ammonium molybdate solution are added. Scratch the sides of the
test tube with a glass rod- White precipitate- Presence of Mg2+ions.
c. Test for iron: To about 2ml of juice add 1 drop of conc.HNO3 and heat it.
Cool and add 2-3 drops of potassium thiocyanide solution – Blood red
color – Presence of Fe2+ions.
d. Test for Phosphorus: To 2ml of juice in a test tube add 1 drop of
conc.HNO3.Boil the solution and add a few drops of ammonium
molybdate solution warm – Yellow precipitate – Presence of phosphorus.

OBSERVATION

I. Test for acidity

 Lemon juice: Blue litmus change to red-Acidic nature.
 Tomato juice: Blue litmus change to red- Acidic nature

 Carrot juice: Blue litmus change to red – Acidic nature.

  Pomegranate juice: Blue litmus change to red- Acidic nature.

II. Test for starch:

 Lemon juice: No Observation.

 Tomato juice: No Observation.

 Carrot juice: No Observation.

 Pomegranate juice: No Observation.

I. Test for protein:

 Lemon juice: No Observation.

 Tomato juice: Moderate.

 Carrot juice: Moderate.

 Pomegranate juice: Moderate.

II. Test for carbohydrates:

 Lemon juice: No Observation.

 Tomato juice: Presence of carbohydrates.

 Carrot juice: Presence of carbohydrates.

 Pomegranate juice: Presence of carbohydrate

III. Test for mineral:

a. Test for calcium:

 Lemon juice: moderate milkiness

 Tomato juice: No Observation.

 Carrot juice: No Observation.

 Pomegranate juice: No Observation.

b. Test for magnesium:

 Lemon juice: No Observation.

 Tomato juice: No Observation.

 Carrot juice: No Observation.

 Pomegranate juice: No Observation.

c. Test for Iron:

 Lemon juice: No Observation.

 Tomato juice: No Observation.

 Carrot juice: No Observation.

 Pomegranate juice: Presence of iron

d. Test for phosphorus:

 Lemon juice: No Observation.

 Tomato juice: No Observation.

 Carrot juice: No Observation.

 Pomegranate juice: No Observation.


 OBSERVATION TABLE

NAME OF

JUICE PH STARC PROTEIN CARBOHYDRATES Ca Mg Fe p

(VEGETABLE H

/FRUIT)

Lemon juice Acidic NIL NIL NIL MODERAT NIL NIL NIL

Tomato juice Acidic NIL MODERAT PRESENT NIL NIL NIL NIL

Carrot juice Acidic NIL MODERAT PRESENT NIL NIL NIL NIL

Pomegranate juice Acidic NIL MODERAT PRESENT NIL NIL PRESENT NIL

E
 RESULT

 All the given fruits are Acidic.

 Lemon juice contains calcium.

 Tomato juice contains carbohydrates.

 Carrot juice contains carbohydrates.

 Pomegranate juice contains carbohydrates and iron.

 CONCLUSION

A balanced diet is one which consists of the correct proportions of the five
basic ingredients of good nutrition i.e., carbohydrates, fat, protein, minerals
salt and vitamins. Acids are essential for the metabolic activity of food.
Fruits and vegetables form a part of a balanced diet. They contain mainly
carbohydrates, minerals and vitamins. The amount and kinds of minerals and
free acids present in these juices vary from fruit to fruit and vegetable to
vegetable. Thus a knowledge about the contents of the fruit and vegetable
allows one to select and use the economic and easily available items in our
food. So, we can conclude that fruits and vegetables contain complex
organic compound, for e.g., anthocin, chlorophyll, esters (flavoring
compounds), carbohydrates, vitamin and can be tested in any fruits or
vegetable by extracting out its juice and then subtracting it to various tests
which are for detection of different classes of organic compound.
 BIBLIOGRAPHY

 www.seminarsonly.com
 www.google.com
 New Jyothi , Chemistry.
 www.icbse.com