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    Analysis of Vegetables Fruit Juices

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    'Ashutosh' Yadav
    This document analyzes the contents of various fruit and vegetable juices through chemical tests. It outlines the aim to analyze the nutrients present in juices. Various tests are described to detect components like acids, starches, carbohydrates, iron, and calcium. Orange juice is tested as an example, and is found to be acidic with a pH below 7, containing calcium but no iron or starches. The conclusion states that fruits and vegetables contain carbohydrates and proteins in small amounts, so should not be the only components of a balanced diet.

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    Download as PDF, TXT or read online from Scribd

    Analysis of Vegetables Fruit Juices

    Uploaded by

    'Ashutosh' Yadav
    2K views4 pages
    This document analyzes the contents of various fruit and vegetable juices through chemical tests. It outlines the aim to analyze the nutrients present in juices. Various tests are described to detect components like acids, starches, carbohydrates, iron, and calcium. Orange juice is tested as an example, and is found to be acidic with a pH below 7, containing calcium but no iron or starches. The conclusion states that fruits and vegetables contain carbohydrates and proteins in small amounts, so should not be the only components of a balanced diet.

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    This document analyzes the contents of various fruit and vegetable juices through chemical tests. It outlines the aim to analyze the nutrients present in juices. Various tests are described to detect components like acids, starches, carbohydrates, iron, and calcium. Orange juice is tested as an example, and is found to be acidic with a pH below 7, containing calcium but no iron or starches. The conclusion states that fruits and vegetables contain carbohydrates and proteins in small amounts, so should not be the only components of a balanced diet.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views4 pages

    Analysis of Vegetables Fruit Juices

    Uploaded by

    'Ashutosh' Yadav
    This document analyzes the contents of various fruit and vegetable juices through chemical tests. It outlines the aim to analyze the nutrients present in juices. Various tests are described to detect components like acids, starches, carbohydrates, iron, and calcium. Orange juice is tested as an example, and is found to be acidic with a pH below 7, containing calcium but no iron or starches. The conclusion states that fruits and vegetables contain carbohydrates and proteins in small amounts, so should not be the only components of a balanced diet.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    Chemistry Projects ANALYSIS OF VEGETABLES AND FRUIT JUICES

    AIM
    To analyse 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.

    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 sulphocynaide solution

    PROCEDURE
    The juices are made dilute by adding distilled water to it, in order to remove colour and to make it colourless so that colour change can be easily watched and noted down. Now test for food components are taken down with the solution.

    TEST, OBSERVATION & INFERENCE


    Test ORANGE TEST: Test for acidity: Take 5ml of orange juice in a test tube and dip a pH paper in it. If pH is 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 drops of Absence of blue iodine solution. It turns blue black in colour than the black in colour. starch is present. Test for Carbohydrates (FEHLING'S TEST): Take 2 ml of juice and 1 ml of fehling solution A & B No red coloured and boil it. Red precipitates indicates the presence of precipitates producing sugar like maltose, glucose , fructose & obtained. 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 Absence of blood sulphocyanide solution .Blood red colours shows the red colour. presence of iron. Test for Calcium: Take 2 ml of juice add Ammonium chloride and ammonium hydroxide solution. Filter the solution and to the filterate add 2 ml of Ammonium Oxalate solution. white ppt or milkiness indicates the presence of calcium. Carbohydrates absent. Orange juice is acidic. The pH comes out Orange juice is to be 6. acidic. Observation Inference

    Iron is absent.

    Yellow precipitate Calcium is present. is obtained.

    CONCLUSION
    From the table given behind it can be conducted that most of the fruits & vegetable contain carbohydrate & vegetable contain carbohydrate to a small extent. Proteins are present in small quantity. Therefore one must not only depend on fruits and vegetables for a balance diet

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