Session 2016-17

Subject- Chemistry

Investigatory project on-

Analysis of vegetable and fruit juices

Submitted to: Ms. Khushbu Khan Ma’am

Submitted by: Mohd. Ameen Irfan
Class: XI ‘A’ Roll no: 11018
 CERTIFICATE
This is to certify that Mohd. Ameen Irfan of class
11th ‘A’ has completed the project work in
chemistry in the year 2016-17 on “Analysis of
vegetable and fruit juices” under the guidance of
Ms. Khushbu Khan Ma’am as prescribed by CBSE
course.

It is further certified that this project is the

individual work of the student.

Internal Examiner Principal’s Signature

School Stamp
 Acknowledgemen
I t like to express my special
would
thanks of gratitude to my subject
teacher Ms.
K hushbu K han Ma’am to give her
guidance to make the successful
completion of this project.
I also want to give special thanks to
our principal ma’am Ms. P riya
Chouhan Ma’am who gave me this
golden opportunity to do this wonderful
project on the topic “Analysis of vegetable
and fruit juices”, so that I will get to
know about detailed information for
the same.
Secondly I would like to thank my
parents and classmates who helped
me to complete this project within
the given time frame.
Content

 Certificate
 Acknowledgement
 Topic
 Abstract
 Introduction
 Topic related theory and eg.
 Material required
 Chemical requirements
 Procedure
 Conclusion
 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.
 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 is often
mixed with fruits such as apples or grapes 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.
 NUTRIENTS

 CARBOHYDRATE

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:

 Providing energy and regulation of blood
 Biological recognition processes
 Dietary fiber
 Sparing the use of proteins for energy
 Breakdown of fatty acids.
  PROTEIN

Proteins (also known as polypeptides) are organic

compounds made of amino acids
linear
arrangedchain and in folded
a into form.
Proteins are a globular basis
the structures muscles,
of skin,
many and hair). body
animal
molecule is composed of amino acids, which are
(e.g.
characterized by inclusion of nitrogen Each and
sometimes (these components are
responsible for the distinctive smell of burning
sulphur
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.
  MINERALS

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 - A common electrolyte, but also
needed structurally (for muscle and 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 - Required component of bones;
essential for energy processing prevent anemia.
 CUCUMBER

Cucumber (Cucumissativus) is a widely cultivated plant in

the gourd family, Cucurbitaceae.Itisacreepingvinethatbears cylindrical
fruits that are used as culinary vegetables. There are three main
varieties of cucumber: slicing, pickling, and burp less. Within these
varieties, several different cultivars have emerged. The cucumber is
originally from Southern Asia, but now grows on most continents.
Many different varieties are traded on the global market.
The cucumber is a creeping vine that roots in the ground and grows
up trellises or other supporting frames, wrapping around supports
with thin, spiraling tendrils. The fruit of 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.
 CARROT

The Carrot (Daucus carota sativus) is a root vegetable, usually

orange in color, 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.
 TOMATO

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.
Proc
edur
The vegetable juices are diluted using distilled water.
The distilled water is added to it in order to remove
e
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 vegetable juice in a
test tube, and add a few drops of iodine solution to it. If
the solution turns blue in color it indicates the presence
of starch.
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 Tehling’s
solution A and B and 1ml of Tehling’s solution B in a
Test tube. If the solution turns red it indicates the
presence of sugar like maltose, glucose, fructose and
lactose.
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
Cucumber
Test Observation Inference
Acid/Base pH Turns Red Acidic
Starch No Blue Color Absence Of Starch
Protein No Violet Color Absence of Protein

Carbohydrate Red Color Presence of Carbohydrate

Potassium No Yellow Precipitate Absence Of Potassium

Calcium White Precipitate Absence Of Calcium

Magnesium White Precipitate Presence Of Magnesium

Carrot
Test Observation Inference
Acid/Base pH turns Red Acidic
Starch No Blue Color Presence Of Starch
Protein No Violet Color Absence of Proteins
Carbohydrate Red Color Presence of
Carbohydrates
Potassium Yellow Precipitate Presence of Potassium
Calcium No White Precipitate Absence of Calcium
Magnesium No White Precipitate Absence of Magnesium
Tomato

Test Observation Inference

Acid/Base pH turns Red Acidic
Starch No Blue Color Presence of Starch
Protein No Violet Color Absence Of Protein
Carbohydrate Red Color Presence of
Carbohydrates
Potassium Yellow Precipitate Presence of
Potassium
Calcium White Precipitate Presence of Calcium

Magnesium No White Precipitate Absence of

Magnesium
Re
sul
tAfter performing the tests for carbohydrates,
proteins, fats and minerals, following can
be concluded about their presence in
different vegetables and fruits.
Tomato contains carbohydrates, proteins,
calcium, magnesium.
Cucumber contains carbohydrates,
proteins, fats, calcium, magnesium, iron.
Carbohydrates and starch are rich in
tomato and cucumber.
  CONCLUSION
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.
Bibliogra
phy
 www.academia.edu
 NCERT Textbook
 Wikipedia
 www.seminarsonly.com