Bio Project Determination of Fats in Different Dry Fruits Class 12 Bio Project

DAV public school
Academic year 2024-25
Investigatory project
Biology
Topic: To estimate the amount of
fats present indifferent dry fruits
Certificate
This is to certify that ………of grade 12 of
DAV PUBLIC SCHOOL, BANGLORE has
satisfactorily completed and submitted the
biology project on the topic “ To Estimate
Amount Of Fats Present In Different
Dry Fruits” is partial fulfilment of the
requirements of Central board of
secondary education (CBSE) for the
year 2024-25.
PRINCIPAL SIGN EXTERNAL SIGN
INTERNAL SIGN
Acknowledgment
I would like to sincerely present my
gratitude to all the individual for helping
me successfully finish my project.
To all our teachers to provide us with
endless information and guidance.
To my parents, their consent
encouragement, support, patience and
valuable insights.
To all my friends who contributed ideas
and perspectives which enrich my project
Thank you everyone for shaping this
project and enhancing my learning
experiences.
Table of contents
● Introduction
● Fats
● Types of fats
● Estimation of fats
● Nutritional value (table)
● Summary
● Bibliographyhy
INTRODUCTION
Dry fruits are small but are extremely rich
sources of minerals and proteins. If eaten in
moderation, dry fruits are said to provide a
plethora of health benefits.
Packed with vital minerals, Abundant in

vitamins, minerals, fibre, and good fats,
they contribute to weight management,
boost digestion, and encourage general
health.
Almonds, walnuts, cashews, and pistachios

are popular dry fruits, high in proteins,
heart-healthy fats, and rich antioxidants.
Dry fruits possess a lot of medicinal
properties because of the ample amount of
nutrients that are present in them. They
contains no cholesterol, or sodium.
Fats
Fats are also called ‘fatty acids’ or ‘lipids.’
Fats in our body are made up of three
molecules joined together. This
three-molecule structure is called a
“triglyceride”.
These fats are called “essential” fats

because it is essential that we get them
from food. Essential fats include Omega-3
fats (found in foods such as fish and flax
seed) and Omega-6 fats (found in foods
such as nuts, seeds, and corn oil).
Types of fats in dry fruits
With the exception of chestnuts (which

are very low in fat), nuts contain around
50-75 per cent fat.
Nuts contain mainly the healthy or ‘good’

mono- and poly-unsaturated (omega-3
and omega-6) fats, with a much lower
proportion of the ‘bad’ saturated fats
(<15% total fat).
Recent research suggests we may not

actually absorb up to 26% of the
kilojoules in nuts. This is because not all
the fat in nuts is absorbed by the body.
Instead, nut eaters excrete some of this
dietary fat in their stools.
● Omega-3 fatty acids
Omega-3 fats can be divided into

short chain (from plants) and long
chain (mainly in seafood).
Alpha-linolenic acid (ALA) is an
essential short chain omega-3 fatty
acid – meaning it cannot be made in
the body, so must be obtained from
our diet.
● Omega-6 fatty acids
Omega-6 is another type (or ‘family’) of
polyunsaturated fatty acids. Linoleic acid
(LA) is the most common form of
omega-6 fatty acids. As with omega-3s,
our body can’t make omega-6s, so we
must get them from our diet. Omega-6s
are found naturally in whole plant foods,
including nuts (and walnuts, pine nuts
and Brazil nuts contain the most).
● Omega-7 fatty acids: An
emerging fatty aacid
Omega-7 fats are found in certain fish
and nuts, like macadamias, and are also
produced by the body. A common type of
omega-7 fatty acid is palmitoleic acid –
which is thought to counteract palmitic
acid (a saturated fatty acid that raises
‘bad’ (LDL) cholesterol, and has been
linked with an increased risk of
cardiovascular disease)
Estimation of fats in dry
fruits.
● Procedure
● Grind 10g of dry fruit in a pestle and
mortare in to fine powder.
● Heat each sample with sufficient
amount of carbon tetrachloride over a
water bath for five minutes.
● Filter the mixture and separate the
solid part
● Weigh the solid part assuming that the
sample contains negligible amount of
volatile substances, subtract the
weight of solid part from initial
amount of dry fruits taken and this is
the amount of fat and oil present in
dry fruit.
● Observation
● Results
It is concluded from the experiment that
Walnuts contain maximum fat (6.6 g of fat
per 10g). Therefore the people having
high Colestrol level avoid these and
should prefer Dats and Raisins (0.07g of
fat per 10g) which have minimum percent
of fats.
Walnuts have the highest amount of
omega 3
Nutritional estimate of dry
fruits
Summary
● Dry fruits are good sources of protein,
healthy fats, fibres, vitamins and
minerals.
● Nuts and seeds contain unsaturated fats
and other nutrients that provide
protective effects against heart disease
and diabetes.
● The fat in nuts is mainly the healthy
(unsaturated) type, which is crucial for
heart health.
● Walnuts contains the highest amount
of polyunsaturated fats, that is omega
3. Makes it the highest calorie
containing nutritious food.
Bibliography
● https://www.nutsforlife.com.au/reso
urce/nuts-and-their-fats/
● https://nutribinge.in/blogs/nutribing
e/nutritional-value-comparison-of-p
opular-and-healthy-dry-fruits
● https://healthymaster.in/blogs/englis
h/list-of-dry-fruits-with-their-nutriti
onal-value?srsltid=AfmBOooLWQD6H
TlUGRzYyl0X3ReGiymP5Q7VZ5Yi8gO4
UObKFbm4YPq9
● https://www.pharmatutor.org/article
s/nutritional-value-of-dry-fruits-and
-their-vital-significance-a-review
● Rachna sagar- together with biology
lab manual class 12.

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DAV public school

Academic year 2024-25

Packed with vital minerals, Abundant in

Almonds, walnuts, cashews, and pistachios

These fats are called “essential” fats

With the exception of chestnuts (which

Nuts contain mainly the healthy or ‘good’

Recent research suggests we may not

● Omega-3 fatty acids

Omega-3 fats can be divided into

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