ANALYSIS OF pH OF

VEGETABLE AND
FRUIT JUICES
2014
CHEMISTRY INVESTIGATORY PROJECT

Joydeep Naskar
Kendriya
Class: XI Science
Vidyalaya, IIM
Roll no.: 32
Joka
S. No. Title
1 Acknowledgement

2 Certificate

3 Introduction
Experiment
-Aim
4 -Materials required
-Observation
-Result

5. Bibliography
I would sincerely like to thank Mr
Anwar-ul Haque, PGT Chemistry, who
has been there always to help me
carry out this project as a guiding
spirit behind the compiling of this
report. I would also like to thank him
for unending assistance to enable
completion of the exercise.
This is to hereby certify that the original and genuine
investigatory project has been completed sincerely and
satisfactorily by Joydeep Naskar of class XI – Sc.
Kendriya Vidyalaya IIM Joka, Kolkata, regarding his
project titled “Analysis of pH of Vegetable and Fruit
Juices” as per the CBSE practical work requirement for
the session 2014-2015.

Teacher’s Signature Examiner’s

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. This
project deals with finding out various pH values of
juices of different vegetables and fruits.
AIM:
Qualitative Analysis of pH and acidity of:
Fruits juices- Apple, Grape, Orange, Cranberry, Raw
Mango.
Vegetable Juices- Onion, Papaya, Cabbage,
Cucumber, Pumpkin.

MATERIALS REQUIRED:
1. Fruits and vegetables under investigation
2. Test Tubes
3. Beakers
4. Universal pH indicators (pH paper)
5. Glass Rod
 OBSERVATIONS

FRUIT JUICES
1. Apple Juice
Apple juice ranges in pH from 3.35 to 4, as different types
of apples have different pH levels.

2. Grape Juice
The pH of grape juice ranges. from about 2.92 to 3.53,
depending on the type of grape used.
3. Orange Juice
Orange juice ranges in pH from 3.3 to 4.19, depending on
the type of orange used.

4. Cranberry Juice
Cranberry juice is more acidic than apple juice, with a pH
between 2.3 and 2.52.

5. Raw Mangoes
The pH of Mangoes ranges from 3.40 - 4.63, as different mangoes
have different pH.
VEGETABLE JUICES
1. Onions
Onions have a pH of about 5.3-5.9.

2. Papaya
Papaya has a pH of about 5.2-6.

3. Cabbage
Cabbage has a pH of about 5.2-6.8
 4. Cucumber
Cucumbers have a pH of about 5.1-5.8.

5. Pumpkin
Pumpkin has a pH between 4.9-5.5.

RESULT:
After performing the pH tests on different vegetables and fruits, it is
observed that most fruits and vegetables contain juices which are acidic in
nature.

The investigated fruits and vegetables are all found to be acidic, among
which, fruits are more acidic than the vegetables.
Various books and websites were referred while
making this project:
1) Chemistry Textbook for class XI, Part-I, NCERT
2) Chemistry Laboratory Manual for class XI,
NCERT
3) Wikipedia.org
4) ConnectU Edu
5) Youtube.com