INDEX

 INTRODUCTION
 COMPONENTS OF FOOD
 OBJECTIVE OF PROJECT
 EXPERIMENTS
 CONCLUSION

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 Introduction
F
ruits and vegetables are always an indispensable
part of a balanced diet. This is because they
augment the food with various vitamins, proteins,
minerals, etc. which are recommended for a hale and
hearty human body.

Their presence can be easily identified in daily routine

by general observations, like; freshly cut apples turn
reddish black after some time when iron present in it is
oxidized to iron oxide. Thus it can be concluded that
this fruits and vegetables contain numerous organic and
inorganic compounds like anthocine, chlorophyll,
carbohydrates, etc. whose presence can be tested
easily by undemanding tests or experiments.

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Components of food
CARBOHYDRATES:
These are optically active poly hydroxides
aldehydes or ketones, or the compounds which
are produced by their hydrolysis. They are the
most common source of energy.

PROTEINS:
Proteins are organic compounds made of amino
acids arranged in a linear chain and folded in a
globular form. Proteins are the basis of many
animal body structures.

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FAT:
A molecule of dietary typically consists of several
fatty acids bonded to glycerol. They are typically
found as triglycerides

MINERALS:
Dietary minerals are the chemical elements
required by living organisms.

SOME MINERALS ESSENTIAL FOR

HUMANS:
 Calcium
 Magnesium
 Phosphorus

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Experiment:
AIM:
To analyze some fruits and vegetables juices for
their contents.

MATERIAL REQUIRED:
 Test Tubes
 Burner
 Litmus Paper
 Laboratory Reagents
 Fruit Juices
1. Grape Juice
2. Pomegranate Juice
 Vegetable Juices
1. Cucumber
2. Bitter Gourd
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CHEMICALS REQUIRED:
 pH Indicator
 Iodine Solution
 Fehling Solution (A And B)
 Ammonium Chloride Solution
 Ammonium Hydroxide
 Ammonium Oxalate
 Potassium Sulphocynaide Solution
 Nitric Acid (concentrated)

PROCEDURE
 Make juices of fruits and vegetables
mentioned above
 Dilute them by adding water in order to
convert them in colorless solutions so that
the changes can be easily observed

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 Test, Observation and Inference
NAME OF JUICE GRAPE JUICE
EXPERIMENT OBSERVATION INFERENCE
ACIDITY
Take 5mL of
juice in a
test tube and
dip a pH
paper in it
STARCH
Take 2mL of
juice in a
test tube and
add iodine
solution to it
Carbohydrates
Take 2mL of
juice and 1mL
of Fehling’s

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 solution
(A and B) and
boil it
IRON
Take 2mL of
juice and add
a drop of
conc. HNO3
boil the
solution. Add
2-3 drops of
potassium
sulphocynaide
solution
CALCIUM
Take 2mL
of juice and
add
Ammonium

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Chloride
and
Ammonium
Hydroxide
solution.
Filter the
solution and
add 2mL of
Ammonium
Oxalate to
filtrate

9
 NAME OF JUICE POMEGRANATE
JUICE
EXPERIMENT OBSERVATION INFERENCE
ACIDITY
Take 5mL of
juice in a
test tube and
dip a pH
paper in it
STARCH
Take 2mL of
juice in a
test tube and
add iodine
solution to it
Carbohydrates
Take 2mL of
juice and 1mL
of Fehling’s
solution
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(A and B) and
boil it
IRON
Take 2mL of
juice and add
a drop of
conc. HNO3
boil the
solution. Add
2-3 drops of
potassium
sulphocynaide
solution
CALCIUM
Take 2mL
of juice and
add
Ammonium
Chloride

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and
Ammonium
Hydroxide
solution.
Filter the
solution and
add 2mL of
Ammonium
Oxalate to
filtrate

12
 NAME OF JUICE CUCUMBER JUICE
EXPERIMENT OBSERVATION INFERENCE
ACIDITY
Take 5mL of
juice in a
test tube and
dip a pH
paper in it
STARCH
Take 2mL of
juice in a
test tube and
add iodine
solution to it
Carbohydrates
Take 2mL of
juice and 1mL
of Fehling’s
solution
(A and B) and
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 boil it
IRON
Take 2mL of
juice and add
a drop of
conc. HNO3
boil the
solution. Add
2-3 drops of
potassium
sulphocynaide
solution
CALCIUM
Take 2mL
of juice and
add
Ammonium
Chloride
and

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Ammonium
Hydroxide
solution.
Filter the
solution and
add 2mL of
Ammonium
Oxalate to
filtrate

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 NAME OF JUICE BITTER GOURD
JUICE
EXPERIMENT OBSERVATION INFERENCE
ACIDITY
Take 5mL of
juice in a
test tube and
dip a pH
paper in it
STARCH
Take 2mL of
juice in a
test tube and
add iodine
solution to it
Carbohydrates
Take 2mL of
juice and 1mL
of Fehling’s
solution
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(A and B) and
boil it
IRON
Take 2mL of
juice and add
a drop of
conc. HNO3
boil the
solution. Add
2-3 drops of
potassium
sulphocynaide
solution
CALCIUM
Take 2mL
of juice and
add
Ammonium
Chloride

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and
Ammonium
Hydroxide
solution.
Filter the
solution and
add 2mL of
Ammonium
Oxalate to
filtrate

CONCLUSION
From the table pre-mentioned, the basic
nutritional ingredients or contents can be
easily observed. Most of fruits and
vegetables contains proteins, carbohydrates,
minerals, etc to an extend of at least 5 to 6%
to at most 25 to 30%

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