Chemistry PROJECT

Analysis of vegetable and fruit juices

CERTIFICATE THIS IS TO CERTIFY THAT THE PROJECT
REPORT IS A
BONAFIDERECORDOFWORKDONEBYKRISHNAPRAKAS
H.J
REG.N
O:
CLASS : XII
STANDARD

THRIVENI ACADEMY CBSE SR SEC

SCHOOL

HEAD OF THE FACULTY

INSTITUTION GUIDE

VIVA VOCE OF EXAMINATION

O HELD
N

INTERNAL EXTERNAL
EXAMINER. EXAMINER
 Acknowledgement

I Would like to express my deep sense of gratitude to my faculty guide MRS

REVIVO G for guiding me immensely throughout the course motivation have
been responsible for the successful completion the project

I am immensely grateful to our principal sir, MR.M.P. ANAND for his grate
involvement in this project and his coordination in extending every possible
support for the completion of the project

My parents also played a key role to shaping up this project nicely and I
convey my special thanks to them. I also thank my classmate for their
timely help and support for completion of this project.

NAME: KRISHNA

PRAKASH.J REG.NO :

THRIVENI ACADEMY CBSE SR SEC

SCHOOL , VADAKKUPATTU VILLAGE ,

KANCHIPURAM DISTRICT.
 INDE
X

S.N CONTENT PAGE.N

O1 CERTIFICATE O
2 ACKNOWLEDGEM
34
ENT
5
INTRODUCTION
6 ABSTRACT
7 THEROY
8 REQUIREMENTS
9 PROCEDURE
10 RESULT
11 CONCLUSION
PRECAUTIONS
BIBLIOGRAPHY
Abstract

Aim is to analyze some fruits & vegetables juice for the contents present in them. Fruits and
vegetable are always a part of balanced diet. That means fruits and vegetables provide our
body the essential nutrients, 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 gets oxidized to iron oxide. So, we can conclude that fruits and vegetables
contain complex organic compounds, for e.g., anthocin, chlorophyll, esters (flavoring
compounds), carbohydrates, vitamins and can be tested in any fruits or vegetables by
extracting out its juice and then subtracting it to various tests which are for detection of
different classes of organic compounds. Detection of minerals in vegetables or fruits means
detection of elements other than carbon, hydrogen and oxygen.
ANALYSIS OF VEGETABLE AND FRUIT
JUICE PROJECT REPORT
SUBMITTED TO
THE
THRIVENI ACADEMY CBSE SR SEC
SCHOOL DEPARTMENT OF SCIENCE
BY KRISHNA PRAKASH.J UNDER THE
GUIDANCE

MRS
REVIVO.G
PGT
CHEMISTRY

DEPARTMENT OF SCIENCE THRIVENI

ACADEMY CBSE SR SEC SCHOOL
THRIVENI NAGAR,VADAKKUPATT-
603204
 Introduction

Vegetable juice (also referred as: Green Drink) is a juice drink made primarily of blended
vegetables and also available in the form of powders.
Vegetable juice rapes to improve flavor. It is often touted as a low-sugar alternative
to fruit juice, although some commercial brands of vegetable juices use fruit juices as
sweeteners, and may contain large amounts of sodium. Our body needs important nutrients

to support its healthy condition. That is why it is

imperative that our food consumption should include healthy foods that contain good
amount of nutrients sufficient enough to supply our body with its required daily nutrition.
Nutrients like carbohydrates, proteins, fats, vitamins, minerals, etc. are play vital and
specific role to develop and sustain body. This project deals with finding out various

constituents and compositions of vegetables

and fruits. Analyzing the type of nutrient present in a food item helps plan a balanced
diet. A balanced diet can be prepared according to the energy requirement which varies
depending on age, sex, size, metabolic rate and activity level.
 THERO
Y

NUTRIEN
TS
 CARBOHYDRA
TE

The carbohydrates are the optically active polyhydroxy, aldehydes or ketones or the
compounds which produce such units on hydrolysis. Carbohydrates are the most common
source of energy in living organisms. Foods high in simple carbohydrates include fruits,
sweets and soft drinks. Foods high in complex carbohydrates include breads, pastas, beans,
potatoes, bran, rice, and cereals. Carbohydrates are used as storage molecules as starch in
plants and glycogens in animals.

Role of carbohydrates in body is as follows:

 Providingenergyandregulationofblood
 Biologicalrecognitionprocesses Dietaryfiber
Sparingtheuseofproteinsforenergy
 Breakdownoffattyacidsandpreventketosis



  PROTEI
N

Proteins (also known as polypeptides) are organic compounds made of amino acids arranged
in a linear chain and folded into a globular form. Proteins are the basis of many animal body
structures (e.g. muscles, skin, and hair). Each molecule is composed of amino acids, which
are characterized by inclusion of nitrogen and sometimes sulphur (these components are
responsible for the distinctive smell of burning protein, such as the keratin in hair). The body
requires amino acids to produce new proteins (protein retention) and to replace damaged
proteins . Protein contains 16.8 kilojoules (4 kilocalories) per gram. In the case of protein,
this is somewhat misleading as only some amino acids are usable for fuel. Chief sources of
protein are milk, pulses, fish, meat, etc.
 FAT

A molecule of dietary fat typically consists of several fatty acids (containing long chains of
carbon and hydrogen atoms), bonded to a glycerol. They are typically found
as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified
as saturated or unsaturated depending on the detailed structure of the fatty acids involved.
Fats contain 37.8 kilojoules (9 kilocalories) per gram.
  MINERA
LS

Dietary minerals are the chemical elements required by living organisms, other than the four
elements carbon, hydrogen, nitrogen, and oxygen that are present in nearly all organic
molecules.

 Calcium-Acommonelectrolyte,butalsoneededstructurally(formuscleand
digestive system health, bone strength, some forms neutralize acidity) may help clear
toxins, provides signaling ions for nerve and membrane functions.

 Magnesium - Required for processing ATP and related reactions (builds bone,
causes strong peristalsis, increases flexibility, increases alkalinity)

 Phosphorus-Requiredcomponentofbones;essentialforenergyprocessing
prevent anemia.
 CUCUMB
ER

Cucumber
in are of several
(Cucumissativus)
different cultivarsishave emerged.
a widely
The cucumber cultivated
is originally plant
from Southern
the Asia,
gourdbut now Cucurbitaceae.Itisacreepingvinethatbears
family, grows on most continents. Many differentcylindrical
varieties are traded on
fruits the global
that
usedmarket.
as Theculinary
cucumber vegetables.
is a creeping vine that roots
There arein the groundmain
three and grows up trellises or
varieties
other supporting
cucumber: frames, wrapping
slicing, pickling, around supports
and burpless. with thin,
Within spiraling
these tendrils.The fruit of
varieties,
the cucumber is roughly cylindrical, elongated with tapered ends, and may be as large as 60
centimeters (24 in) long and 10 centimeters (3.9 in) in diameter. Having an enclosed seed and
developing from a flower, botanically speaking, and cucumbers are classified as pepoes, a
type of botanical berry. Much like tomatoes and squash they are often also perceived,
prepared and eaten as vegetables. Cucumbers are usually more than 90% water.
 CARRO
T

The Carrot (Daucus carota sativus) is a root vegetable, usually orange in colour, though
purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most
commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as
well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and
southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and
more palatable, less woody-textured edible taproot. The Food and Agriculture
Organization of the United Nations (FAO) reports that world production of carrots
and turnips (these plants are combined by the FAO for reporting purposes) for calendar year
2011 was almost 35.658 million tonnes. Almost half were grown in China.
 TOMAT
O

The tomato (etymology and pronunciation) is the edible, often red fruit/berry of
the nightshade Solanum lycopersicum, commonly known as a tomato plant. The tomato is
consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and
drinks. While it is botanically a berry fruit, it is considered a vegetable for culinary purposes,
which has caused some confusion. The species originated in the South American Andes and
its use as a food originated in Mexico, and spread throughout the world following
the Spanish colonization of the Americas. Its many varieties are now widely grown,
sometimes in greenhouses in cooler climates. The plants typically grow to 1–3 meters (3–10 ft)
in height and have a weak stem that often sprawls over the ground and vines over other
plants. It is a perennial in its native habitat, although often grown outdoors in temperate
climates as an annual. An average common tomato weighs approximately 100 grams (4 oz).
 Material Required:
• Test Tubes • Burner •
Litmus paper •
Laboratory reagents •
Various fruits •
Vegetable juices

Chemical Requirements:
• pH indicator • Iodine solution • Fehling
solution A and Fehling solution B •
Ammonium chloride solution • Ammonium
hydroxide • Ammonium oxalate • Potassium
sulphocyanide solution.
Procedure
The vegetable juices are diluted using distilled water. The distilled water is added to it in order
to remove color and to make it colorless so that color change can be easily
watched and noted down. Now test for food substance
is taken down with the solution.
1. Test For Acidity – Take 5ml of juice in a test tube and pH values should be noted
down by dipping it in the test-tube. If it turns red, it means that the juice is acidic else it
is basic.. 2. Test For Starch –Take 2ml of juice in a test tube and add few drops of iodine

solution.
It turns blue black colour then the starch is present
3. Test for Proteins – Take 5ml of 5% of NaOH solution and add 2 drops of CusO4
known as burial solution and add juice and shake well. If the solution turns violet in
color it indicates the presence of proteins.

4. Test For Carbohydrates – Take 2ml of fehling's

solution (A and B) and add 1ml of
fehling's solution B in a test tube.Boil it it turns red precipitates then the cabohydrate is
present

5. Test For Potassium – Add 2ml of juice in a test tube and picric acid, yellow color
precipitate indicates the presence of potassium.
6. Test For Calcium – Add 2 ml of vegetable juice and add NH4Cl solution. Filter the
solution and to the filtrate add 2 ml of ammonium oxalate solution. White precipitate
indicates the presence of calcium.
7. Test for Magnesium – Add NH4OH and excess

Disodium Hydrogen Phosphate to

test tube with a glass rod. White precipitate indicates the presence of magnesium.
Observation

S. Name Acidic P Starch Protein CarbohydrateCarbo Calcium

no of charact H hydrates
juice er
 PRECAUTIO
NS

 Children,theelderlyandpeoplewithweakenedimmune
system should drink only juice that have been pasteurized or
otherwise treated to kill pathogenic bacteria.

 Ifyouorsomeoneinyourfamilyisinoneoftheatrisk
groups and you cannot determine if a juice has been
processed to destroy harmful bacteria, either don't use the
product or bring it to a boil to kill any harmful bacteria that
may be present.

 Pasteurizedjuicecanbefoundintherefrigeratedsectionof
stores. Like milk, pasteurized juice must be refrigerated.

 Treatedjuicesconsistsofself-stablecontainers,suchas
juice boxes, bottles or cans. IT is treated at a much higher
temperature than pasteurized juice and is packaged in
special air tight containers.

 Unpasteurizedoruntreatedjuiceisnormallyfoundinthe
refrigerated section of grocery, health -food stores, cider
Mills or farm markets. Unpasteurized or untreated juice must
have the following warning on the label
Result

After performing the tests for carbohydrates, proteins, fats and minerals, following can
be concluded about their presence in different vegetables and fruits.

 Tomatocontainscarbohydrates,proteins,calcium,magnesium.

 Cucumbercontainscarbohydrates,proteins,fats,calcium,magnesium,
iron
.
Carbohydrates and starch are rich in tomato and cucumber.
  CONCLUSIO
N
After analyzing the vegetables and fruits it can be well concluded that all of them contain one
or the other compounds vital for body functioning. It is observed that carbohydrate is a
predominant constituent while fats are not present in most of the tested items. It is a natural
merit, as living organism require carbohydrate the most common for generating energy.
Among minerals, presence of calcium is considerable as its present in all the selected food
items. Iron, magnesium and phosphorous are also present sufficiently. Many other minerals
form constituents of vegetables and fruits, but in trace quantities as body require them very
less.
The results throw a light on significance of vegetables and fruits as their constituents
are vital compounds and nutrients. The deficiency of these nutrients can lead to various
metabolic disorders. So, besides cereals, milk and its products and non-vegetarian food
items, vegetable and fruits must be included in a daily balanced diet of all. More effort is
required to make everyone realizes their significance for a healthy, disease-free, long
lifestyle.
Bibliography

 www.academia.edu

 NCERT Textbook

 Wikipedia

 www.seminarsonly.com