Analysis of Fruit Juice

Index
1. Acknowledgement………………………………………………………… 4
2. Introduction………………………………………………………………… 6
3. Experiment…………………………………………………………………… 8
4. Bibliography…………………………………………………………………. 10
5. Remarks………………………………………………………………………… 11
ANALYSIS OF
FRUIT JUICE
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 INFERENCE
OBSERVATION
TEST FOR ACIDITY
Take 5ml of orange juice Orange Juice Is

in a test tube and dip a The pH comes out Weak Acid.
pH paper in it. If pH is to be 6.
less than 7 the juice is
acidic else the juice is
basic.
TEST FOR STARTCH
Take 2 ml of juice in a
test tube and add few Absence of blue Starch Is Present
drops of iodine solution. black in color.
It turns blue black in
color than the starch is
present.
TEST FOR
CARBOHYDRATES
(FEHLING’S TEST)
Take 2 ml of juice and 1

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

drop of conc. Nitric acid. Absence of blood Iron is absent.
Boil the solution cool and red color.
add 2-3 drops of
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 Calcium is
ammonium hydroxide is 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 OBSERVATIO INFERENCE

N
TEST FOR
ACIDITY
Take 5 ml of orange
juice in a test tube
and dip pH paper in The pH comes Tomato juice is
it. If pH is less than out to be 5. acidic.
7 the juice is 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 Absence of blue Starch is
solution. If blue black color. present.
black color appears
than starch is
present.
TEST FOR
CARBOHYDRAT
ES (FEHLING’S
TEST)
Take 2 ml of juice
and 1 ml of fehling
solution A & B and Absence of red Carbohydrates
boil it. Red color are not present
precipitates indicates precipitates. in tomato.
the 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 Presence of Iron is present.
solution cool and blood red color.
add 2-3 drops of
potassium sulpho-
cyanide solution.
Blood red colors
show the presence of
iron.
TEST FOR
CALCIUM
Take 2 ml of juice
add Ammonium
chloride and
ammonium Yellow Calcium is
hydroxide solution. precipitates present.
Filter the solution obtained.
and to the 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 NCERT Class XIth .
 Together With Chemistry Practical Guide.
 Info Took From Following Websites :

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

1. Google Images
2. Yahoo Images

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Index

To analyze some fruits & vegetables juice for the contents

Fruits and vegetable are always a part of balanced diet.

1. Carbohydrates: Carbohydrates are poly-hydroxy-

Function of the fruit:

TEST FOR ACIDITY

Take 5ml of orange juice Orange Juice Is

TEST FOR STARTCH

Take 2 ml of juice and 1

TEST FOR IRON

Take 2 ml of juice add

TEST FOR CALCIUM

TEST OBSERVATIO INFERENCE

. Most Of The Fruits And Vegetable Contain

 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

From Above We Conclude That For A Sufficient Diet We

 Comprehensive Book Of NCERT Class XIth .

 Together With Chemistry Practical Guide.

 Info Took From Following Websites :

 Images Took From :

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