Analysis of Fruit Juice

CHEMISTRY PROJECT
Investigatory Project
On Analysing Fruits
and Vegetables
Made By :
K DEVI SRI
CLASS XII
(Bi.P.C)
Index
1. Acknowledgement……………………………………… 4
2. Introduction……………………………………………… 6
3. Experiment………………………………………………… 8
4. Bibliography……………………………………..………. 10
5. Remarks……………………………………………………… 11
ACKNOWLEDGEMENT
I would like to convey our sincere gratitude

to the Teacher Dr. S N PALIWAL for letting us
do this project.
I would like to Thank by Elder Brother for

Helping Me in the Project. And Special Thanks
To My Chemistry sir Dr. Shiv
Narayan Paliwal For Guiding And Instructing
Us Throughout The Project. I would also like to
Thank Mr. Yaswanth (Lab Assit.) For All His
Help.
Last but not the least; I would like to thank

all my friends for helping me with this project.
AIM
To analyze some fruits & vegetables juice for the
contents present in them.
INTRODUCTION
Fruits and vegetable are always a part of balanced diet. That means fruits
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 oxidixed to iron oxide. So, we can conclude that fruits and
vegetables contain complex organic compounds, for e.g., anthocin,
chlorophyll, esters(flavouring compounds), carbohydrates, vitamins 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 compounds. Detection of minerals in vegetables or fruits means
detection of elements other than carbon, hydrogen and oxygen.
COMPONENTS OF FOOD
1. Carbohydrates: Carbohydrates are poly-hydroxy-alcohols, which have an

aldehyde or ketones group. They have general formula CnH2nOn.
Carbohydrates are the main source of energy 1 gm. of carbohydrates yield
18 KJ of energy. The mono-saccharides serve as building block. Glucose is
also used in formation of fats & amino acids.
2. Minerals: Minerals from 1-3% of the cell contents. Any marked change in
the concentration results in the malfunctioning of cell & finally death. Some
mineral present in the diet are:
(i) Calcium: It is the major component of bone & teeth. Calcium is required
for blood clotting, muscle contraction, nerve impulse transmission & heart
functioning.
(ii) Iron: Hemoglobin in our body contains iron which is the universal carrier
of O2 & C02 efficiency of iron causes anemia due to failure of hemoglobin
synthesis.
THE FRUIT
Development of fruit:
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 falls off. A fruit consists of two
portions, viz. the per carp (peri, round: karpos, fruits) developed
from the wall of the ovary, and the seed developed from the
ovules, apples, pineapples and some other fruits the ovary may
grow into the fruit without fertilization. Such a fruit is seedless or
with immature seeds 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, called meson carp, is pulpy in fruits like mango,
peach, plum etc. and the inner catted endocarp, is often very
think and membranous, as in orange, or it may be hard and stony
as in many palms, mangoes, etc. In many cases, however, the
pericarp is not differentiated into these three regions.
Function of the fruit:
The fruit gives protection to the seed and, therefore, to the

embryo. It stores food material. It also helps in dispersal of the
seed. Normally it is only the ovary that grows into the fruit; such a
fruit is known as the true fruit. Sometimes, however, other floral
parts, particularly the thalamus or even the calyx, may grow and
form a part of the fruit; such a fruit is known as the false fruit.
Common examples of false fruits are apples, pear, cashew nut,
marking not, rose, dillenia, etc. In dillenia, the calyx becomes
thick and fleshy forming the only edible part of the fruit.
MATERIAL REQUIRED
 Test Tubes
 Burner
 Litmus paper
 Laboratory reagents
 Various fruits
 Vegetables juices
CHEMICAL REQUIREMENTS
 pH indicator
 Iodine solution
 Fehling solution A and Fehling solution B
 Ammonium chloride solution
 Ammonium hvdroxide
 Ammonium oxalate
 Potassium sulpho-cynaide solution
PROCEDURE
The juices are made dilute by adding distilled water 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 components
are taken down with the solution.
TEST, OBSERVATION & INFERENCE

ORANGE JUICE
TEST OBSERVATION INFERENCE
TEST FOR ACIDITY
Take 5ml of orange juice in a test Orange Juice

tube and dip a pH paper in it. If The pH comes out to Is Weak Acid.
pH is less than 7 the juice is be 6.
acidic else the juice is basic.
TEST FOR STARTCH
Take 2 ml of juice in a test tube and add

few drops of iodine solution. It turns blue
Absence of blue black Starch Is
black in color than the starch is present.
in color. Present
TEST FOR CARBOHYDRATES (FEHLING’S TEST)
Take 2 ml of juice and 1 ml of

Fehling solution A & B and boil it. No red colored Carbohydrates
Red precipitates indicate the precipitates obtained. absent.
presence of producing sugar like
maltose, glucose, fructose &
Lactose.
TEST FOR IRON
Take 2 ml of juice add drop of

conc. Nitric acid. Boil the solution Absence of blood red Iron is absent.
cool and add 2-3 drops of color.
potassium sulpho-cyanide
solution .Blood red colors shows
the presence of iron.
TEST FOR CALCIUM
Take 2 ml of juice add

Ammonium chloride and Yellow precipitate is Calcium is
ammonium hydroxide obtained. present.
solution. Filter the solution
and to the filtrate add 2 ml
of Ammonium Oxalate
solution. White ppts.
indicates the presence of
calcium.
TOMATO JUICE
TEST OBSERVATION INFERENCE
TEST FOR ACIDITY

Take 5 ml of orange
juice in a test tube and
dip pH paper in it. If pH The pH comes out Tomato juice is
is less than 7 the juice is to be 5. acidic.
acidic and if the pH is
more than 7 the juice is
basic.
TEST FOR STARCH
Take 2 ml of juice in a
test tube and few drops
of iodine solution. If blue Absence of blue Starch is
black color appears than black color. present.
starch is present.
TEST FOR CARBOHYDRATES (FEHLING’S TEST)
Take 2 ml of juice and 1
ml of fehling solution A &
B and boil it. Red Absence of red color Carbohydrates
precipitates indicates the precipitates. are not present
presence of producing in tomato.
sugar like maltose,
glucose , fructose &
Lactose.
TEST FOR IRON
Take 2 ml of juice add drop of
conc. Nitric acid boil the solution
cool and add 2-3 drops of
potassium sulpho-cyanide Presence of blood Iron is present.
solution. Blood red colors show red color.
the presence of iron.
TEST FOR CALCIUM
Take 2 ml of juice add
Ammonium chloride and
ammonium hydroxide
solution. Filter the Yellow precipitates Calcium is
solution and to the obtained. present.
filtrate add 2 ml of
Ammonium Oxalate
solution. White
precipitates indicates the
presence of calcium.
CONCLUSION
 Most Of The Fruits And Vegetable Contain
Carbohydrates.
 Proteins Are Also Present To Small Quantity.
 Calcium Is Present In Vegetables As Well As Fruits.
 Starch Are Present In Vegetables And Fruits.
 Iron Is Present in Vegetable Juice Whereas in Fruits
it’s absent.
From Above We Conclude That For A Sufficient Diet

We Must Drink Fruit Juice As Well As Vegetable Juice
In Our Daily Diet.
BIBLIOGRAPHY
 Comprehensive Book Of Luxmi Publication
Class XIth .
 Together With Chemistry Practical Guide.
 Info Took From Following Websites :

1. www.google.com
2. www.scribd.com
3. www.jatingod.blogspot.com
 Images Took From :

1.Google Images
2.Yahoo Images

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CHEMISTRY PROJECT

I would like to convey our sincere gratitude

I would like to Thank by Elder Brother for

Last but not the least; I would like to thank

1. Carbohydrates: Carbohydrates are poly-hydroxy-alcohols, which have an

After fertilization the ovary also begin to grow and gradually it

Function of the fruit:

The fruit gives protection to the seed and, therefore, to the

TEST, OBSERVATION & INFERENCE

TEST OBSERVATION INFERENCE

TEST FOR ACIDITY

Take 5ml of orange juice in a test Orange Juice

TEST FOR STARTCH

Take 2 ml of juice in a test tube and add

TEST FOR CARBOHYDRATES (FEHLING’S TEST)

Take 2 ml of juice and 1 ml of

TEST FOR IRON

Take 2 ml of juice add drop of

Take 2 ml of juice add

TEST FOR ACIDITY

From Above We Conclude That For A Sufficient Diet

 Together With Chemistry Practical Guide.

 Info Took From Following Websites :

 Images Took From :

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