TO COMPARE THE

COMPOSITION OF FRESH
AND FERMENTED
COCONUT WATER

Maulik Sharma XIIth A

ACKNOWLEDGEMENT
There are times when silence speaks so
much
loudly than words of praise to only as good
as
belittle a person, whose words do not
express,
but only put a veneer over the true
feelings,
which are of gratitude at this point of
time
I would like to express my sincere
gratitude to my Chemistry Teacher Mrs.
Sandhya Bindal for her vital support,
guidance and encouragement, without
which this project would not have come
forth. I am also highly indebted to our
laboratory assistant Mr. Pramod for his
guidance and constant supervision as well
as for providing necessary information

regarding the project and also for their

support in completing the project.

CERTIFICATE
This is to certify that Maulik Sharma,
student of Class XII A, Ramjas School,
Anand Parvat has completed the project
titled TO COMPARE THE COMPOSITION
OF FRESH AND FERMENTED COCONUT
WATER during the academic year 201213, and submitted satisfactory report as
compiled in the following pages, under the
supervision of Mrs. Sandhya Bindal, HOD
Chemistry of the school

Mrs. Sandhya
Bindal
HOD Chemistry
Ramjas School

INTRODUCTI
ON
The coconut (Cocos nucifera L.) is an important fruit tree
in the tropical regions and the fruit can be made into a
variety of foods and beverages . The edible part of the
coconut fruit (coconut meat and coconut water) is the
endosperm tissue. Endosperm tissues undergo one of
three main modes of development, which are the
nuclear, cellular and helobial modes and the
development of coconut endosperm belongs to the
nuclear mode. Initially, the endosperm is a liquid
containing free nuclei generated by a process, in which
the primary endosperm nucleus undergoes several cycles
of division without cytokinesis (the process in which the
cytoplasm of a single eukaryotic cell is divided to form
two daughter cells). Cytokinesis then occurs, progressing
from the periphery towards the center, thus forming the
cellular endosperm layer. At first, the cellular endosperm
is translucent and jelly-like, but it later hardens at
maturity to become white flesh (coconut meat). Unlike
the endosperms of other plants (e.g., wheat and corn),
the cellularization process in a coconut fruit does not fill
up the entire embryo sac cavity, but instead leaves the
cavity solution-filled. This solution is commonly known as

coconut water and it is of cytoplasmic origin . Nutrients

from coconut water are obtained from the seed apoplasm
(surrounding cell wall) and are transported
symplasmically (through plasmodemata, which is the
connection between cytoplasms of adjacent cells) into
the endosperm.

Composition per 100g

ENERGY
Carbohydrate
s
- Sugars
- Dietary fibre
Fat
Protein
Water
Vitamin
A equiv.
- betacarotene
Thiamine (vit.
B1)
Riboflavin
(vit. B2)
Vitamin B6

79 kJ
(19 kcal)
3.71 g
2.61 g
1.1 g
0.2 g
0.72 g
94.99 g
0 g (0%)
0 g (0%)

Vitamin E

0.03 mg
(3%)
0.057 mg
(5%)
0.032 mg
(2%)
2.4 mg
(3%)
0 mg (0%)

Vitamin K

0 g (0%)

Calcium

24 mg
(2%)
0.29 mg
(2%)
25 mg
(7%)
20 mg
(3%)
250 mg
(5%)

Vitamin C

Iron
Magnesium
Phosphorus
Potassium

Zinc

0.1 mg
(1%)

APPLICATIONS OF
COCONUT WATER
Makes an excellent oral rehydration sports beverage
- replaces electrolytes from exercise, heat stress and illness
Aids in exercise performance
Natural isotonic beverage contains the same level of
electrolytes found in human blood
Has 15 times the amount of potassium as most sports and
energy drinks (264 mg vs 12.5 mg /100 ml)
Reduces problems for infants suffering from intestinal
disturbances
Cardioprotective: helps regular blood pressure (due to high
potassium); improves circulation
Reduces swelling in hands and feet
Prevents abnormal blood clotting

Aids in kidney function including those with kidney stones;

Nutritional support for those with urinary tract/bladder
problems
Helps balance blood sugar in diabetics
Improves digestion
Reported by some people to reverse cataracts
Contains nutrients that feed friendly gut bacteria
Helps relieve constipation or diarrhea
Possesses anti-aging properties
Nutritional support for healthy skin: restores strength and
elasticity to skin; reduces age spots; reduces wrinkles and
sagging
Regulates the functioning of the intestine which promotes
smoother, more hydrated skin
Enhances healing of wounds and lesions

 Supports good vision and provides nutritional support in

those who have a tendency towards glaucoma
Contains potent antioxidants
Nutritionally supports immune function
Provides nutrients important in preventing osteoporosis

APPARATUS
REQUIRED
Reagents, Chemicals reqd. to test
presence anions and cations
Test tubes, test tube stands
Filter Paper
pH paper
glass rod
burner

FERMENTATION OF
COCONUT WATER
1.Take some pure coconut
water in a flask and add
some quality yeast
powder in it.
2.Keep it undisturbed for 23 days in a dark, cool
place.
It is used to produce
coconut vinegar.
It is also used to make
nata de coco, a jelly-like
food.

S EXPERIMENT
N
o.
1 Coconut water +
pinch of
Ammonium
Molybdate +
conc HNO3
2 Coconut water +
water + lead
acetate

3
4
5

OBSERVATI INFEREN
ONS
CE
Yellow
crystalline
ppt

White ppt
insoluble in
hot
ammonium
acetate
Coconut water + White ppt
Ca(OH)2
Coconut water + No odour of
conc.H2SO4
vinegar
Coconut water + Brown ring
fresh FeSO4 soltn observed
+ conc.H2SO4
dropwise
Coconut water + White ppt
AgNO3 soltn
soluble in
excess
ammonium
hydroxide

PO4
present

SO4
present

C2O4
present
CH3COOH
absent
NO3
present

Cl absent

Coconut water +
picric acid
8 Coconut water is
introduced into
flame using Pt
wire
9 Coconut water +
NaOH soln + H2S
gas
10 Coconut water +
Na2HPO4 soln +
NH4 in excess
11 Pour a drop of
coconut water on
pH paper
12 Coconut water +
iodine

Yellow color

K present

Brick red &

golden
Flame

Ca, Na
present

White ppt

Zn
present

White ppt

Mg
present

pH=6

Acidic
nature

No blueblack colour
obtained
13 Coconut water + Yellow ppt
conc. HNO3
not obtained
14 Pour a drop of
Paper
Coconut Water
becomes
on filter paper
translucent

Starch
absent
Proteins
are absent
Fats
present

S EXPERIMENT
OBSERVATI
N
ONS
o.
1 Fermented
Yellow
Coconut water + crystalline
pinch of
ppt
Ammonium
Molybdate +
conc HNO3
2 Fermented
White ppt
Coconut water + insoluble in
water + lead
hot
acetate
ammonium
acetate
3 Fermented
White ppt
Coconut water +
Ca(OH)2
4 Fermented
No odour of
Coconut water + vinegar
conc.H2SO4
5 Fermented
Brown ring
Coconut water + observed
fresh FeSO4 soltn
+ conc.H2SO4
dropwise
6 Fermented
White ppt

INFEREN
CE
PO4
present

SO4
present

C2O4
present
CH3COOH
absent
NO3
present

Cl absent

Coconut water + soluble in

AgNO3 soltn
excess
ammonium
hydroxide

10

11

12

13

14

Fermented
Coconut water +
picric acid
Fermented
Coconut water is
introduced into
flame using Pt
wire
Fermented
Coconut water +
NaOH soln + H2S
gas
Fermented
Coconut water +
Na2HPO4 soln +
NH4 in excess
Pour a drop of
Fermented
coconut water on
pH paper
Fermented
Coconut water +
iodine
Fermented
Coconut water +
conc. HNO3
Pour a drop of

Yellow color

K present

Brick red &

golden
Flame

Ca, Na
present

White ppt

Zn
present

White ppt

Mg
present

pH=5

Acidic
nature

No blueblack colour
obtained
Yellow ppt
not obtained

Starch
absent

Paper

Fats

Proteins
are absent

Fermented
Coconut Water
on filter paper

becomes
translucent

present

RESULT
The pure sample of coconut water contains
Chloride, Nitrate, Phosphate, Dichromate,
Zinc, Magnesium, Potassium, Calcium,
Sodium ions.
The fermented sample of coconut water
also contains Chloride, Nitrate, Phosphate,
Dichromate, Zinc, Magnesium, Potassium,
Calcium, Sodium ions.

BIBLIOGRAPHY : en.wikipedia.org/wiki/Coconut_wat
er
www.mdpi.com/14203049/14/12/5144/pdf
coconutboard.nic.in/tendnutr.ht
http://www.webmd.com/vitaminssupplements/ingredientmono1261-COCONUT%20WATER.aspx?
activeIngredientId=1261&activeIn
gredientName=COCONUT
%20WATER