Career point world school

A PROJECT REPORT ON
FRUIT JUICES
FOR
AISSCE 2019-20 EXAMINATIO
(AS PER PART OF CHEMISTRY
COURSE)
SUBMITTED BY:
KRISHNAPAL SINGH
UNDER THE GUIDANCE OF:
MR.NITTEN GAUR
 CERTIFICATE
THE PROJECT ENTITLED, “FRUIT JUICES” IS A
BONAFIDE WORK DONE BY KRISHNAPAL SINGH OF
CLASS XII SCIENCE FROM CAREER POINT WORLD
SCHOOL FOR SESSION 2019-20
IN A PARTIAL FULLFILLMENT OF
CBSE’S AISSCE EXAMINATION 2019
HAS BEEN CARRIED OUT UNDER MY DIRECT
SUPERVISION AND GUIDANCE.THIS REPORT OR A
SIMILAR REPORT ON THIS TOPIC HAS NOT BEEN
SUBMITTED FOR ANY OTHER EXAMINATION AND
DOES NOT FORM A PART OF ANY OTHER COURSE
UNDERGONE BY
THE CANDIDATE.

SIGNATURE OF EXTERNAL EXAMINER

SIGNATURE OF TEACHER

SIGNATURE OF PRINCIPAL
 ACKNOWLEDGEMENT
I would like to express my special thanks of
gratitude to my teacher MR.NITTEN GAUR as
well as our principal MS.REKHA CHOUHAN who
gave me the golden opportunity to do this
wonderful project on the topic FRUIT JUICES,
which also helped me in doing a lot of Research
and i came to know about so many new things I am
really thankful to them.

Secondly i would also like to thank my parents and

friends who helped me a lot in finalizing this project
within the limited time frame.
 Index

S.No. Content Page No.

1 Certificate 2
2 Acknowledgement 3
3 Aim/Objective 5
4 Test for Acidity 7
5 Test for Starch 9
6 Test for carbohydrate 11
7 Test for Iron 13
8 Test for Calcium 15
9 Benefits of Apple & Orange Juice 17
10 Benefits of Guava & Pomegrannate 18
11 Conclusion 19
12 Bibliography 20
AIM
To analyse the fruits juices to analyse the content present in
them.Fruits are always a part of balance diet that means fruit
provide our body the essentialnutrients example Starch,
Carbohydrate, Iron and calcium and test for acidity.

Components
 Test Tubes
 Burner
 Litmus paper
 Various Fruit Juices

Chemicals Required
 pH Indicator
 Iodine solution
 Fehling’s solution(A and B)
 Ammonium Chloride Solution
 Ammonium Hydroxide Solution
 Ammonium Oxillate Solution
 Potassium Suphocyanide Solution

Fruits Used
 Orange
 Apple
 Pomegrannate
 Guava
An Experiment With Fruit Juices
Fruit Juices are generally consumed by most
of the people in the world or we can say they
are the most consumed drinking items all over
the world.But did we know their effects on our
body.
Let’s Find out!!

Different Test Performed

 Test for Acidity
 Test for Starch
 Test for Carbohydrate
 Test for Iron
 Test for Calcium
 Test for Acidity
Take 5ml of juice in a test tube and dip a pH a paper in
it. If pH is less than 7 the Juice is acidic.

Introduction
What is pH?
pH stands for potential or power of H+ ion. It is the
measurement of acidity or basicity of an aqueos
solution.
Mathemetically,
pH is the negative Logarithm of the activity of
hydronium ion, mopre often express as the measure of
the hydronium ion concentration.
The pH Scale
It is the scale which measure how acidic or basic a
substance is
The pH scale ranges from 0-14 in which:
 A pH of 7 is neutral
 A pH less than 7 is acidic
 A pH greater than 7 is basic
 OBSERVATION
The table below shows the type and the pH value of
the most commonly used fruit Juices.

Most of the juices are acidic in nature.

Name of Juice pH Value

Orange Juice 2.8 - 4
Apple Juice 3 - 4.5
Pomegrannate Juice 3.5 - 4
Guava Juice 3.4 - 4

Result:
After conducting several tests, it was concluded that the different type
of fruit juices namely Lemon Juice, Orange Juice, Apple Juice, Guava
Juice, Pomegrannate Juice all are acidic in nature.
Reason of Acidity: Fruit Juices are generally acidic because of the
presence of citric acid and phosphric acid. pH values of juices of
different types are different due to the variation in amount of acidic
contents.
 Test for starch
Take 2ml of juice in a test tube and add few drops of
Iodine solution in it. It turns blue black in colour, then
the starch is present.

Introduction
Starch or amylum is a polymeric carbohydrate consisting of
numerous glucose units joined by glycosidic bonds.
This polysaccaride is produced by most green plants as energy
storage. It is the most common carbohydrate in human diets
and is contained in large amounts in staple like potatoes,
wheat, maize (corn), rice, and cassava.
Pure starch is a white, tasteless and odorless powder that is
insoluble in cold water or alcohol. It consists of two types of
molecules: the linear and helical amylase and the
branched amylopectin. Depending on the plant, starch
generally contains 20 to 25% amylose and 75 to 80%
amylopectin by weight. Glycogen the glucose store of
animals, is a more highly branched version of amylopectin.
In industry, starch is converted into sugars, for example
by melting, and fermented to produce ethanol in the
manufacture of beer, whisky and biofuel. It is processed to
produce many of the sugars used in processed foods. Mixing
most starches in warm water produces a paste, such
as wheatpaste, which can be used as a thickening, stiffening or
gluing agent. The biggest industrial non-food use of starch is
as an adhesive in the papermaking process. Starch can be
applied to parts of some garments before ironing, to stiffen
them..
 OBSERVATION

Name of Juice Observation Inference

Orange Juice No blue black Starch Absent
colour
Apple Juice No black blue Starch Absent
color
Pomegrannate Blue Black Starch Present
Juice color
Guava Juice Blue Black Starch Present
color
 Test for carbohydrate
Take 2ml of juice and 1ml of Fehling Solution(A and
B) and boil it. Red precipitates indicates the presence of
producing sugar like maltose, glucose, fructose, lactose.

Introduction
A carbohydrate is a biomolecule consisting ofcarbon
(C), hydrogen (H) and oxygen (O) atoms, usually with a
hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with
the formula Cm(H2O)n (where m may be different from n). This
formula holds true for monosaccarides. Some exceptions
exist; for example, deoxyribose, a sugar component of DNA,-
has the empirical formula C5H10O4.The carbohydrates are
technically hydrates of carbon; structurally it is more accurate
to view them as aldoses and ketoses
The term is most common in biochemistry, where it is a
synonym of saccharide, a group that includes sugars, starch,
and cellulose. The saccharides are divided into four chemical
groups: monosaccharides, disaccharides, oligosaccharides,
and polysaccharides. Monosaccharides and disaccharides, the
smallest (lower molecular weight) carbohydrates, are
commonly referred to as sugars. The word saccharide comes
from the Greek word σάκχαρον (sákkharon), meaning
"sugar".While the scientific nomenclature of carbohydrates is
complex, the names of the monosaccharides and disaccharides
very often end in the suffix -ose, as in the
monosaccharides fructose (fruit sugar) and glucose (starch
sugar) and the disaccharides sucrose (cane or beet sugar)
and lactose (milk sugar).
 OBSERVATION

Name of Juice Observation Inference

Orange Juice Red Precipitate Carbohydrates
Present

Apple Juice Red Precipitate Carbohydrates

Present

Pomegrannate Red Precipitate Carbohydrates

Juice Present

Guava Juice No Red Carbohydrates

Precipitate not Present
color
 Test for iron
Take 2ml of juice and add drop of conc. Nitric Acid.
Boil the solution. Cool and add 2-3 drps of Pottasium
Sulphocyanide Solution. Blood Red colour shows the
presence of Iron.

Introduction
Iron is a chemical element with symbol Fe (from Latin: ferrum)
andatomic number 26. It is a metal that belongs to the first transition
series and group 8 of the periodic table. It is by mass the most
common element on Earth, forming much of Earth's outer and inner
core. It is the fourth most common element in the Earth's crust.
In its metallic state, iron is rare in the Earth's crust, limited to
deposition by meteroites. Iron ores, by contrast, are among the most
abundant in the Earth's crust, although extracting usable metal from
them requires killns or furnances capable of reaching 1500 °C or
higher, about 500 °C higher than what is enough to smelt copper.
Humans started to master that process in Eurasia only about 2000
BCE, and the use of iron tools and weapons began to displace copper
alloys in some regions, only around 1200 BCE. That event is
considered the transition from the Bronze Age to the Iron Age. In
the modern world, iron alloys, such as steel, inox, iron and special
steels are by far the most common industrial metals, because of their
high mechanical properties and low cost.
Pristine and smooth pure iron surfaces are mirror-like silvery-gray.
However, iron reacts readily with oxygen and water to give brown to
black hydrated iron oxides, commonly known as rust. Unlike the
oxides of some other metals, that form passivating layers, rust
occupies more volume than the metal and thus flakes off, exposing
fresh surfaces for corrosion.
 OBSERVATION

Name of Juice Observation Inference

Orange Juice Blood Red Iron Present
Color

Apple Juice Blood Red Iron Present

Color

Pomegrannate Blood Red Iron Present

Juice Color

Guava Juice Blood Red Iron Present

Color
 Test for calcium
Take 2ml of juice and add Ammonium chloride and
Ammonium hydroxide solution. Filter the solution and
to filtrate add 2ml of Ammonium Oxalate Solution.
White ppt or milkiness indicates the presence of
calcium.

Introduction
Calcium is a chemical element with the symbol Ca and atomic
number 20. As an alkaline metal, calcium is a reactive metal
that forms a dark oxide-nitride layer when exposed to air. Its
physical and chemical properties are most similar to its heavier
homologues strontium and barium. It is the fifth most abundant
element in Earth's crust and the third most abundant metal,
after iron and aluminium. The most common calcium compound
on Earth is calcium carbonate, found in limestone and the
fossilised remnants of early sea life; gypsum, anhydrite, fluorite,
and apatite are also sources of calcium. The name derives
from Latin calx "lime", which was obtained from heating
limestone.
Some calcium compounds were known to the ancients, though
their chemistry was unknown until the seventeenth century.
Pure calcium was isolated in 1808 via electrolysis of its oxide
by Humphry Davvy, who named the element. Calcium
compounds are widely used in many industries: in foods and
pharmaceuticals for calcium supplementation, in the paper
industry as bleaches, as components in cement and electrical
insulators, and in the manufacture of soaps. On the other hand,
the metal in pure form has few applications due to its high
reactivity; still, in small quantities it is often used as an alloying
component in steelmaking, and sometimes, as a calcium–lead
alloy, in making automotive batteries.
 OBSERVATION

Name of Juice Observation Inference

Orange Juice White ppt Calcium
Present

Apple Juice White ppt Calcium

Present

Pomegrannate White ppt Calcium

Juice Present

Guava Juice No White ppt Calcium Absent

health benefits of orange juice
 Maintain the Blood Pressure Level
 Promotes the Immune System
 Contains Healing Property
 Prevents Cancer
 Benefits for Treating & Preventing ulcers
 Prevents Kidney Stones
 Assists in weight loss
 Reduces the Risk of Heart Attack
 Treats Anaemia
 Makes the skin beautiful and young

health benefits of Apple juice

 Promotes Heart Health
 Prevents Asthama
 Cleanses Liver
 Reduces Cholestrol
 Makes the bone strong and healthy
 Boosts the Immune System
 Prevents cancer
 Offers a Solution for Constipation
 Beauty Benefits of Apple Juice
 Improves Eye Health
health benefits of guava juice
 Immunity Booster
 Lowers risk of Cancer
 Diabetes Friendly
 Prevents Constipation
 Improves Eyesight
 Beats Toothache
 Stress buster
 Weight Loss
 Cough and Cold
 Improves Complexions

health benefits of pomegrannate juice

 Maintains your blood sugar level

 Maintain your blood pressure
 Reduces risk of Cancer
 Health in treating Diarrhea and Dysentry
 Boosts your Immunity
 Prevent Anaemia
 Helps in Digestion
 Helps in Healing Scars
 Excellent anti ageing agent
 Conclusion

All of us know that fruits are the best source of

all types of nutrients and vitamins that are
neccesary for proper growth of body and
mind.

We should eat fruits regularly to make a

balance of required nutrients in our body but
we should not exceeds the limit.

We should drink fruit juices from good quality

shop only which uses good quality of fruits
otherwise they can lead to many harmful
diseases.

We should eat raw fruits to make most of

them.
 Bibliography

 CBSE Lab Manual

 www.wikipedia.com
 www.google.com
 www.scribd.com
 NCERT Textbook
 School Library