1

S.
No.

Title

Pa
ge
No.

Acknowledgement

Certificate

Introduction

4-6

Experiment
4

5.
6.

-Aim
-Theory
-Materials required
-Procedure
-Result

7-11

Conclusion

12

Content of Sodium
Benzoate and Total

13-16

Solids
7.

Bibliography

17

It is my utmost pleasure to express

deep sense of gratitude towards Dr.
Alim Khan , my Chemistry teacher,
who directed me to complete this
project successfully. I am also thankful
to Anubhav Sharma and Saad
Ahmed for accompanying me in this
work as fellow team members and Mr.
Asif , the Chemistry lab assistant.
Their valuable guidance, support and
supervision are considerably
responsible for helping this project
attain its present form.

This is to hereby certify that the

original and genuine investigatory
project has been completed sincerely
and satisfactorily by Sufyan Khan of
class XII B, International Indian
School, Dammam, Kingdom of
Saudi Arabia regarding his project
titled Analysis of Fruit Juices as
per the CBSE practical work
requirement for the session 20162017.

Teachers Signature
Examiners Signature

Our body needs important nutrients to support its healthy condition, that is why it
is imperative that our food consumption should include healthy foods that contain
good amount of nutrients sufficient enough to supply our body with its required
daily nutrition. Nutrients like carbohydrates, proteins, fats, vitamins, minerals, etc.
are play vital and specific role to develop and sustain body.
This project deals with finding out various constituents and compositions of fruits.
Analyzing the type of nutrient present in a food item helps plan a balanced diet. A

balanced diet can be prepared according to the energy requirement which varies
depending on age, sex, size, metabolic rate and activity level.
In this project presence of Carbohydrates, proteins, fats and minerals is analyzed
through different experiments. Following is a brief note on these nutrients.

CARBOHYDRATES
The carbohydrates are the optically active polyhydroxy aldehydes or ketones
or the compounds which produce such units on hydrolysis. Carbohydrates
are the most common source of energy in living organisms.Foods high in
simple carbohydrates include fruits, sweets and soft drinks. Foods high in
complex carbohydrates include breads, pastas, beans, potatoes,bran, rice,
and cereals. Carbohydrates are used as storage molecules as starch in plants
and glycogens in animals.
Carbohydrates may be classified chemically as mono saccharides,
disaccharides, or polysaccharides depending on the number of monomer
(saccharide or sugar) units they contain. Carbohydrate contains
15.8 kilojoules (3.75 kilocalories) per gram.
Role of carbohydrates in body is as follows:
-Providing energy and regulation of blood glucose
-Biological recognition processes
-Dietary fiber
-Sparing the use of proteins for energy
-Breakdown of fatty acids and preventing ketosis.
Not only these, furniture, etc. are build from cellulose; clothes are made of
cellulose in form of cotton fibre. They provide raw material for industries
like textiles, paper, lacquers and breweries.

Some chief sources

carbohydrates

PROTEINS

Proteins (also
known
as polypeptides)
are organic compounds made of amino acids arranged in a linear chain and
folded into a globular form. Proteins are the basis of many animal body
structures (e.g. muscles, skin, and hair). They also form the enzymes that
control chemical reactions throughout the body. Each molecule is composed
of amino acids, which are characterized by inclusion of nitrogen and sometimes
sulphur (these components are responsible for the distinctive smell of burning
protein, such as the keratin in hair). The body requires amino acids to produce
new proteins (protein retention) and to replace damaged proteins .As there is no
protein or amino acid storage provision, amino acids must be present in the
diet. Protein contains 16.8 kilojoules (4 kilocalories) per gram. In the case of
protein, this is somewhat misleading as only some amino acids are usable for
fuel. Chief sources of protein are milk, pulses, fish, meat, etc.

FATS
A molecule of dietary fat typically consists of several fatty acids (containing
long chains of carbon and hydrogen atoms), bonded to a glycerol. They are
typically found as triglycerides (three fatty acids attached to one glycerol
backbone). Fats may be classified as saturated or unsaturated depending on
the detailed structure of the fatty acids involved. Fats contain 37.8 kilojoules
(9 kilocalories) per gram.

MINERALS

Dietary minerals are the chemical elements required by living organisms,

other than the four elements carbon, hydrogen, nitrogen, and oxygen that
are present in nearly all organic molecules.
Calcium, a common electrolyte, but also needed structurally (for muscle and
digestive system health, bone strength, some forms neutralize acidity) may help
clear toxins, provides signaling ions for nerve and membrane functions.
Magnesium, required for processing ATP and related reactions (builds bone,
causes strong peristalsis, increases flexibility, increases alkalinity)
H
Li
Na
K
Rb
Fr

Be
Mg
Ca
Sr
Ba
Ra

Sc
Y
La
Ac

*
**

Ti
Zr
Hf
Rf

V
Nb
Ta
Db

Cr
Mo
W
Sg

Mn
Tc
Re
Bh

Fe
Ru
Os
Hs

Co
Rh
Ir
Mt

Ni
Pd
Pt
Ds

Cu
Ag
Au
Rg

Zn
Cd
Hg

B
Al
Ga
In
Tl

*
**

Ce
Th

Pr
Pa

Nd
U

Pm
Np

Sm
Pu

Eu
Am

Gd
Cm

Tb
Bk

Dy
Cf

Ho
Es

C
Si
Ge
Sn
Pb

N
P
As
Sb
Bi

O
S
Se
Te
Po

F
Cl
Br
I
At

Er
Fm

Tm
Md

Yb
No

Lu
Lr

He
Ne
Ar
Kr
Xe
Rn

hosphorus, required component of bones; essential for energy processing

prevent anemia.

AIM
To detect the presence of carbohydrates, proteins, oils, fats and minerals in fruit
juices.

THEORY
The presence of carbohydrates, proteins and fats in any food is detected by
performing tests with the extract of the food. The fruits are tested for these
nutrients with the help of tests such as Molisch's Test, Fehlings Test, Tollens test,
Ninhydrin test, Millons test, etc. Test for minerals are also performed.

MATERIALS REQUIRED
Juices of fruits -apple, orange, grape, test tubes and laboratory reagents like iodine
solution, ninhydrin solution, Fehlings soln. A and B, Benedicts reagent, Tollens
reagent, mineral acids like HNO3 and Bunsen burner.

PROCEDURE- TESTS, OBSERVATIONS AND

INFERENCE
The fruits whose juices are to be tested are cut into small pieces. The juices are
extracted by using a juicer. The juices are filtered with the help of a filter paper.
The filtrate is taken out and subjected to various tests for carbohydrates proteins,
fats and minerals. Then tests are carried out in following manner:

I. TEST FOR CARBOHYDRATES

TEST

OBSERVATION

INFERENCE

1. TOLLENS TEST
Take 20 ml of given juice
in a test tube and add 2ml
of Tollens reagent
(

A shinning silver mirror is

obtained on the inner side
of the test tube is obtained
in the test for all the juices

The presence of CHO

group of carbohydrate in t
apple and grapes is
confirmed. While it is

Ammonical silver nitrate). except orange.

Heat the contents in a
water bath.

absent in orange.

2. FEHLINGS TEST
Take equal volume of
Fehling solution A and B
in a test tube. Add two
drops of NaOH followed
by 2ml of given juice.
Heat the contents in a
water bath.

Reddish brown precipitate

is obtained in the test for
all the juices except
orange.

This confirms the

presence of CHO group of
carbohydrate in apple and
grapes .While it is absent
in orange.

3.MOLISCHS TEST
Take 2ml of given juice in
a test tube and add a few
drops of Molischs
reagent (Alpha-nephthol)
followed by conc. H2SO4
through the sides of the
test tube.

A red, purple or violet

ring is produced at the
junction of the two layers
in in the test for all the
juices except orange.

The presence of CHO

group of carbohydrate in
apple and grapes is again
confirmed. While it is
absent in orange.

II. TEST FOR PROTEINS

TEST

OBSERVATION

INFERENCE

10

1. BIURET TEST
Take 2ml of given sample
in a test tube and add
NaOH soln. followed by
2-3 drops if CuSO4 soln.
Shake the contents well.

Blue colour changes to

violet for all the juice
samples.

This confirms the

presence of proteins in
apple, orange and grape.

2. NINHYDRIN TEST
Take 2ml of given sample
juice in a test tube and
add 1ml of Ninhydrin
reagent in it and warm it.

Blue colour is observed in The presence of proteins

all the samples of juices.
in apple, orange and grape
is confirmed again.

III. TEST FOR FATS

TEST

OBSERVATION

INFERENCE

1. TRANSLUCENT
TEST
Press a little of substance
in a filter paper and then
unfold the filter paper.

A translucent, greasy spot

is observed only in the
case of potato and apple.
However no translucent
spot is observed for other
samples.

This shows that oil or fat

is present in apple while
absent in orange and
grape.

2. MISCIBILITY TEST
Take 2ml of sample juice
in a test tube. Add water
and shake the contents
well.

The liquid of potato and

apple is immiscible while
that of other is miscible
with water.

This again shows that oil

or fat is present in apple
while absent in orange
and grape.

11

3.ACROLIN TEST
Take 2ml of sample juice
and add a few crystals of
KHSO4 and heat the
mixture.

Pungent smell of acrolin

is observed in the test for
potato and apple.

This confirms the

presence of oil or fat in
apple. Also absence of
fats is confirmed in
orange and grape.

III. TEST FOR MINERALS

TEST

OBSERVATION

INFERENCE

Appearance of white ppt.

is observed in all the
sample juices.

This confirms the

presence of calcium in
apple, orange and grapes.

2. Test for Magnesium

2ml of the sample is taken
and NH4OH soln. is
added. Scratch the sides
of the test tube with a
glass rod.

Appearance of white ppt.

is observed in test for
orange, tomato and
potato.

Presence of magnesium is
confirmed in orange.
While it is absent in apple
and grapes.

3. Test for Iron

2ml of the sample is taken
and to it 1 drop of conc.
HNO3 is added, heated
and cooled. Add 2-3 drops

Appearance of a blood red

colour precipitate is
obtained in the case of
potato, apple and orange.

This confirms the

presence of iron in orange
and apple and its absence
in grapes.

1. Test for Calcium.

2 ml of the sample is
taken and NH4Cl and
NH4OH are added. The
above solution is filtered
and to the filterate 2ml of
ammonium oxalate soln.
is added.

12

of potassium
sulphocyanide soln.
4. Test for Phosphorous
Take 2ml of the juice and
to it, add 1 drop of conc.
HNO3.Boil the soln. and
add ammonium
molybedate.

Appearance of yellow ppt. The presence

is obtained in tomato,
phosphorous is confirmed
potato and grapes.
in grapes. While it is
absent in orange and
apple.

RESULT
After performing the tests for carbohydrates, proteins, fats and minerals, following
can be concluded about their presence in different fruits.
Apple contains carbohydrates, proteins, fats, calcium and iron.
Orange contains proteins, calcium, magnesium and iron.
Grape contains carbohydrates, proteins, calcium and phosphorous.

13

After analyzing the fruits it can be well concluded that all of them
contain one or the other compounds vital for body functioning.
It is observed that carbohydrate is a predominant constituent while fats
are not present in most of the tested items. It is a natural merit, as living
organism require carbohydrate the most common for generating energy.
Among minerals presence of calcium is considerable as its present in all
the selected food items. Iron, magnesium and phosphorous are also
present sufficiently. Many other minerals form constituents of fruits, but
in trace quantities as body require them very less.
The results throw a light on significance of fruits as their constituents are
vital compounds and nutrients. The deficiency of these nutrients can lead
to various metabolic disorder .So, besides cereals, milk and its products
and non-vegetarian food items, fruits must be included in a daily
balanced diet of all. More effort is required to make everyone realizes
their significance for a healthy, disease-free, long lifestyle.

14

Objective
To determine the acidity & content of sodium benzoate & total solids in
samples of various fruit juices.

Determination of total acidity

The acidity of natural fruit juices is the result mainly of their content of
various organic acids. For example, most fruits contain the tricarboxylic
acid, citric acid, whereas grapes are rich in tartaric acid & peaches,
apricots & plums in malic acids. Both tartaric & malic acids are
dicaroxylic acids.
Tartaric acid MW=150.09
Malic acid

MW=134.09

Citric acid

MW=192.43

The acidity of fruit juice may be determined by simple direct titration

with 0.1M sodium hydroxide, using phenolphthalein (ph.ph) as an
indicator.
Method :
1. Weight 10g of sample in conical flask & add 50ml distilled water

15

2. Titrate using 0.1M NaOH & phenolphthalein (ph.ph) as indicator

3- Calculate the total acidity of your fruit juice.
Citric acid= 0.1 x vol. of NaOH(ml) x 10- x 192.43/3
Total acidity= wt of acid/wt of sample *100
Normal range for citric acid = 0.39-1.1

Determination of Sodium Benzoate

Sodium benzoate (C6H5COO Na ,MW=144 ) is a commonly used
preservative which is added to fruit juices to prevent the growth of
microorganisms. When added in high conc., it affects the taste of juice.
Sodium benzoate is usually permitted at a conc. of up to 1.3g/l of juice.
The benzoate anion is not soluble in non-polar solvents because of its
negative charge. However, in acid solution, benzoic acid is formed. This
is neutral & quite non-polar. Moreover, it is soluble in non-polar
solvents, into which it may be extracted at acidic PH, i.e. well below the
pka of the carboxyl group , which is 4.20 .
In this experiment , benzoic acid is extracted into chloroform, which is
then removed by evaporation. After dissolving the residue in 50% (v/v)
neutralized ethanol, the benzoic acid is titrated with 0.05M sodium
hydroxide, using phenolphthalein as an indicator.
Method:
1.Weight 10g of sample into a graduated flask & add 1ml of 10% NaOH
solution & 12 g NaCl. Add sufficient water to bring the vol. up to about
50ml & let it stand for 30 min. with frequent shaking .

16

2. Add drops of ph.ph (the color will change), add drops of HCL until
the color change (or disappear), then add excess 3 ml HCL
3. Transfer into a separatory funnel
4. Add 25ml of chloroform, let it sand for 30min with frequent
shaking.
5. Transfer 12.5ml of the chloroform layer (low layer) into a conical
flask & evaporate off the chloroform on a steam bath.
6. Add 50ml of 50%ethanol solution.
7. Titrate with 0.05M NaOH using phenolphthalein(ph.ph) as indicator.
8. Calculate the amount of sodium benzoate in the sample.
1ml of 0.05M NaOH =0.0072 sodium benzoate.
Ttitre ml of NaOH = x
Wt of sodium benzoate(x) = ml * 0.0072
% of sodium benzoate= wt sodium benzoate/ wt of sample *100
Normal range not exceed 0.13%
Determination of total solids
Remnants of pulp & other solids are easily determined gravimetrically,
after evaporation of water from a known weight of sample.
The solid present in juce include sugar , organic acid & pectins.
Method:
1.Weight a dry dish
2.Add 15ml of juice & weight

17

3.Place the dish & its content on a boiling water bath &
evaporate to dryness
4.Place the dish in an oven for 2hrs.
5.Put the dish in desiccators to cool % weight.
%total solid=( wt of beaker after heating - wt of empty
beaker
*100)/Wt of sample(g)

18

Frank Senior Secondary Chemistry Practicals for Class XII

Together With Chemistry Practicals for Class XII
NCERT Chemistry Textbook for Class XII- Part II
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