Chemistry Investigatory Project

Chemistry Investigatory Project
ANALYSIS OF FRUIT AND VEGETABLE JUICES
Name: Samyuktha Nandineni

Class: XI Science
Roll No: 20
Date: 08/11/2019
Submitted to: Tr Shipra Khera
ACKNOWLEDGEMENT
I would like to express my sincere gratitude to all the
people who have helped and supported me during my
project.
I am grateful to my principal Mrs Jessy Andrews for
providing me with this opportunity, to gain knowledge
through this project.
I would like to thank my chemistry teachers Mrs Shipra
and Mrs Nayana and the laboratory assistant Ms Manjula
for their guidance and encouragement, to successfully
complete my project.
Finally, I thank my fellow teammates who have been with
me during the project and have equally contributed to its
completion.
INDEX
S No Topic Pg No
1. Introduction
2. Theory
3. Experiment
4. Observations
5. Result
6. Precautions
7. Conclusion
8. Bibliography
INTRODUCTION
It is said that ‘a healthy mind resides in a healthy body’. Our
health is, primarily, dependant on a few key components of our
daily life. Of these, the food we eat is one. Food provides us
with energy and nutrients our body requires. Thus, these
nutrients play a significant role in the maintenance of our
health.
Fruits and vegetables are a good source of these nutrients and
provide instant energy. As their juices are digested easily, they
are a good form in which to consume these nutrients.
The advantages of consuming fruit and vegetable juices are as
follows
 They help retain moisture in the body.
 They provide abundant fibre which cleanses our body of
toxins.
 They help maintain regular bowel movements.
 Red orange and yellow fruits contain vitamins A, C and E,
which are essential for the body.
This project aims to understand their nutritional value and

whether they are present in sufficient quantity and of good
quality after the addition of preservatives. The fruits and
vegetables we have considered are apple, pomegranate,
guava, mango, orange, tomato and carrot.
Theory
The main components of fruit and vegetable juices are as

follows
 Water
 Minerals
 Proteins
 Vitamins
 Carbohydrates
 Fats
Carbohydrates
Carbohydrates are organic compounds containing carbon
hydrogen and oxygen. Their general formula is CnH2nOn.
They are the main source of energy for human beings.
Their can be obtained from cereals, bread, pasta and so
on. Their deficiency causes hypoglycaemia (fall in blood
sugar) and weight loss. An overdose can cause
hyperglycaemia (rise in blood sugar) and a risk of
diabetes.
Proteins
Proteins are long chains of amino acids. They are
composed of carbon, nitrogen, hydrogen, oxygen and
occasionally sulphur and phosphorous. Their general
formula is NH2CHRCOOH. They form enzymes which
control biochemical reactions in the body. Some sources
are eggs, fish, meat and so on. Their deficiency causes
marasmus and kwashiorkor. An overdose can cause
osteoporosis and heart malfunctions.
Minerals
Minerals are inorganic elements, which are essential for
living organisms excluding carbon, hydrogen, oxygen and
nitrogen.
1) Calcium
Calcium is a macro element and can be obtained from
dairy products such as milk. Its deficiency (hypocalcaemia)
can cause muscle cramps. Its overdose (hypercalcaemia)
can cause weakness in bones.
2) Iron
Iron is a micro element and can be obtained from red
meat, fish and spinach. Its deficiency can cause low red
blood cell count. Its overdose can cause seizures and
jaundice (yellowing of the skin).
Experiment
Aim
To analyse fruit and vegetable juices for acidity and
presence of carbohydrates, fats, starch, proteins and
minerals.
Materials Required
Fresh samples of fruit and vegetable juices, test tubes,
Bunsen burner and litmus paper.
Chemicals Required
NaOH, CuSO4 solution, conc. HNO3, Molisch reagent, conc.
H2SO4, potassium ferrocyanide solution, NH4OH and
ammonium oxalate.
Procedure
The juices are diluted till they are light coloured, using
distilled water. This ensures colour changes can be clearly
observed.
1. Test for acidity
Add a drop of fruit juice to blue litmus paper and note
down any observed colour change.
2. Test for proteins
Biuret Test: NaOH and CuSO4 solution is added to 2ml
of the juice sample in a test tube. Violet colour
indicates the presence of proteins.
Xanthoproteic Test: HNO3 is added to 2ml of the juice
sample in a test tube and it is boiled. Appearance of a
yellow ppt. confirms the presence of proteins.
3. Test for starch
To 2ml of fruit juice add a few drops of iodine
solution. Appearance of blue-black colour indicates
presence of starch.
4.Test for Carbohydrates
Molisch Test: Shake 1ml of juice sample with Molisch
reagent and add conc. H2SO4 along the sides of the
test tube. Formation of a purple ring indicates the
presence of carbohydrates.
5.Test for Iron
To 2ml of the juice sample add 2 drops of conc. HNO3
boil and cool. Once cooled add potassium
ferrocyanide solution. Blood red colouration indicates
presence of iron.
6.Test for Calcium
To 2ml of juice sample NH4OH and ammonium
oxalate. Formation of white ppt. indicates presence of
calcium.
Observations
SNo Name of the Acidity Carbohydrates Minerals Starch Proteins
juice Ca Fe
1. Pomegranate Acidic X   X 
2. Apple Acidic   X X X
3. Tomato Acidic   X  
4. Orange Acidic   X X X
5. Guava Acidic    X 
6. Mango Acidic   X X 
7. Carrot Acidic    X X
Result
 Pomegranate juice contains calcium, iron and proteins but lacks
carbohydrates and starch. It is acidic.
 Apple juice contains carbohydrates and calcium but lacks proteins,
iron and starch. It is acidic.
 Tomato juice contains carbohydrates, calcium, proteins and
starch but lacks iron. It is acidic.
 Orange juice contains carbohydrates and calcium but lacks
proteins, iron and starch. It is acidic.
 Guava juice contains carbohydrates, calcium, iron and proteins
but lacks starch. It is acidic.
 Mango juice contains carbohydrates, calcium, iron and proteins
but lacks starch. It is acidic.
 Carrot juice contains carbohydrates, calcium and iron but lacks
proteins and starch. It is acidic.
Conclusion
This experiment has shown that fruit and vegetables
juices contain most of the essential nutrients required
for a healthy body. It shows that they are mostly
acidic and calcium is abundant in all. They are a rich
source of protein and carbohydrates as well. Hence,
they should be regularly consumed to maintain good
health.
References
 Together with Chemistry Lab Manual Class 11
 https://www.seminarsonly.com/Engineering-Projects/Chemistry/Analysis-Of-
Vegetables-And-Fruit-Juices.php
 https://www.academia.edu/31349194/Subject-
Chemistry_Investigatory_project_on-_Analysis_of_vegetable_and_fruit_juices

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Chemistry Investigatory Project

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Chemistry Investigatory Project

ANALYSIS OF FRUIT AND VEGETABLE JUICES

Name: Samyuktha Nandineni

This project aims to understand their nutritional value and

The main components of fruit and vegetable juices are as

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