CHEMISTRY

INVESTIGATORY
PROJECT
 CERTIFICATE

This is to certify that

Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
This is to certify that
Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
This is to certify that Samyyak Sree of
class XII-A has successfully completed
the chemistry investigatory project on
the topic “To analyze given fruit juices
to detect the presence of
carbohydrates, proteins and minerals
and to calculate their acidic strength”
during the year 2022-23 in guidance of
his chemistry teacher Mrs. Neena
Mishra and lab assistant Mr.Shobhit.
The report is found worthy of
acceptance as final project report for
the subject chemistry of class XII.
SUBJECT TEACHER SIGN

EXTERNAL EXAMINER SIGN

ACKNOWLEDGMENT
This is to certify that
Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
This is to certify that
Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
I would like to thank my
chemistry teacher Mrs.Neena
Mishra and our lab assistant
Mr.Shobhit whose valuable
guidance has helped me to
complete my project
successfully. Their suggestions
and instructions have majorly
contributed towards the
completion of this project.

SAMYYAK SREE
CONTENTS
This is to certify that
Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
This is to certify that
Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
 AIM
 INTRODUCTION
 THEORY
 REQUIREMENTS
 PROCEDURE
 OBSERVATIONS
 CONCLUSION

CERTIFICATE
This is to certify that
Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
This is to certify that
Yashita Rustagi of class
XII Science has
successfully completed
the Chemistry
Investigatory
Project “To analyze
given fruit juices to
detect the
presence of
carbohydrates, protein
and minerals and to
calculate their acidic
strength” during the
year 2019-20
under the guidance of
her chemistry teacher
Ms ASHU
MALIK and Lab
assistant Mr. RAJESH.
The report is found
worthy of acceptance as
final project
report for the subject
Chemistry of Class XII
This is to certify that Samyyak Sree of
class XII-A has successfully completed
the chemistry investigatory project on
the topic “To analyze given fruit juices
to detect the presence of
carbohydrates, proteins and minerals
and to calculate their acidic strength”
during the year 2022-23 in guidance of
his chemistry teacher Mrs. Neena
Mishra and lab assistant Mr.Shobhit.
The report is found worthy of
acceptance as final project report for
the subject chemistry of class XII.
SUBJECT TEACHER SIGN

EXTERNAL EXAMINER SIGN

AIM
TO DETECT THE
PRESENCE OF
CARBOHYDRATES,
PROTEINS,
MINERALS AND TO
CALCULATE THE
ACIDIC STRENGTH OF
THE GIVEN FRUIT
JUICES
INTRODUCTION
Fruits are always part of a balanced
diet.That means fruits provide our body
the essential nutrients i.e
carbohydrates,proteins,minerals. Again
their presence in these is indicated by
some of our general observations, like
freshly cut apples becomes reddish black
after some time. Explanation for that is
that iron is present in apple which gets
oxidized to form iron oxide. So we can
conclude that fruits contain complex
organic compounds for eg,
chlorophyll,esters,carbohydrates,minerals
and can be tested in any fruit by
extracting out its juice and then
subjecting it to various tests which are for
detection of different classes of organic
compounds.

THEORY

Fruits are the means by which flowering

plants (also known as angiosperms)
disseminate their seeds. In common
language usage, "fruit" normally means
the seed-associated fleshy structures
(or produce) of plants that typically are
sweet or sour and edible in the raw
state, such
as apples, bananas, grapes, lemons, or
anges, and strawberries.

FUNCTION OF FRUIT
One of the main functions of a fruit is to
spread the seeds and allow the plant to
reproduce. Therefore, all flowering
plants produce fruit, regardless of
whether the fruit is edible, sweet, or soft.
This means that, although we call
peppers and cucumbers vegetables,
they are technically fruits Acorns, maple
keys, and the outside of sunflower
seeds are also considered fruits. They
too develop from a series of
transformations of the carpel, and
protect, store, and help to scatter the
seeds of a flowering plant.
 MATERIALS REQUIRED
 PEAR JUICE
 LIME JUICE
 LEMON JUICE
 BURNER
 TEST TUBES
 MEASURING CYLINDER
 BEAKERS
 PIPETTE
 BEURETTE

CHEMICAL REQUIREMENTS:
 PHENOLPHTHALEIN INDICATOR
 0.1 M NAOH
 Fehling reagent A and B
 Nitric acid
 Potassium sulpho cyanide
 Ammonium chloride
  Ammonium hydroxide
 Ammonium oxalate

PROCEDURE
The juices are made dilute by adding
distilled water to it, in order to remove
color and make it colorless so that color
changes can be easily watched and
noted down now test for food
components are taken down with the
solutions.
 TESTS
1.TEST FOR CARBOHYDRATES
(Fehling’s Test)
 Take 2 ml of each juice in separate test tubes
and add 1 ml of Fehling’s reagent A and B each
and boil it. Red precipitates indicate the
presence of producing sugar like maltose,
glucose, fructose and lactose.
2.TEST FOR PROTEIN:
(Fixanthorproteic Test)
 Take fruit juices in separate test tubes and add nitric
acid to it, and heat it in a water bath. If the solution
turns yellow, it indicates the presence of protein and if
no reaction takes place the fruit juice lacks protein.

3.TEST FOR MINERALS:

(Test for iron)
  Take 2 ml of fruit juices in separate test tubes and
add a drop of conc.nitric acid to it, and heat it in a
water bath. Cool them and add 2-3 drops of
Potassium sulpho cyanide solution to each test tube.
Blood read color shows the presence of iron.

4.TEST FOR CALCIUM:

 Take 2 ml of fruit juices in separate test tubes and add

ammonium chloride and ammonium hydroxide solution to
them. Filter the solution and to the filtrate add 2ml of
Ammonium oxalate solution. Formation of white ppt indicates
the presence of calcium.

OBSERVATIONS
SWEET LIME JUICE:

TEST OBSERVATION INFERENCE

Test for Red colored Carbohydrate is
carbohydrates precipitate obtained present

Test for protein The solution doesn’t Protein is absent

turns yellow
Test for iron The solution turns Iron is present
blood red

Test for calcium Formation of white Calcium is present

ppt.is observed

LEMON JUICE:

TEST OBSERVATION INFERENCE

Test for Blue colored Carbohydrate is
carbohydrates precipitate obtained absent

Test for protein The solution turns Protein is present

yellow
Test for iron No change is Iron is absent
observed

Test for calcium Formation of white Calcium is present

ppt.is observed

PEAR JUICE:

TEST OBSERVATION INFERENCE

Test for Red colored Carbohydrate is
carbohydrates precipitate obtained present

Test for protein The solution doesn’t Protein is absent

turns yellow
Test for iron The solution turns Iron is present
blood red

Test for calcium Formation of white Calcium is present

ppt.is observed

TEST TO CALCULATE ACIDITY OF FRUIT

JUICES
We can calculate the acidity of sweet lime, lemon
juice and pear juice by titrating them against 0.1M
NaOH solution.

OBSERVATIONS:
 Solution in Beurette: 0.1M Na0H
Solution in flask: 10 ml of fruit juice
Indicator: Phenolphthalein
End point: Colorless to permanent light pink

SWEET LIME JUICE:

S.NO INITIAL BEURETTE FINAL BEURETTE TOTAL VOLUME OF
READING READING NAOH USED
1. 32.6 38.2 5.6 ml

2. 38.2 43.8 56 ml

LEMON JUICE:
S.NO INITIAL BEURETTE FINAL BEURETTE TOTAL VOLUME OF
READING READING NAOH USED
1. 28.8 30.7 1.9 ml

2. 30.7 32.6 1.9 ml

PEAR JUICE:
S.NO INITIAL BEURETTE FINAL BEURETTE TOTAL VOLUME OF
READING READING NAOH USED
1. 43.8 45.3 1.5 ml

2. 45.3 46.8 1.5 ml

We observe that:
 We need 5.6 ml of 0.1 M Naoh to neutralize 10 ml of
sweet lime juice.
 We need 1.9 ml of 0.1 M NaOH to neutralize 10 ml of
lemon juice
 We need 1.5 ml of 0.1 M Na0H to neutralize 10 ml of
pear juice.

Therefore acidic strength of sweet lime juice is greatest

followed by lemon juice and pear juice has the least acidic
strength

CONCLUSION
 Carbohydrates are present in sweet lime and
pear juice while they are absent in lemon juice
 Protein is only present in lemon juice while pear
juice and lime juice lacks protein
 Iron is present in sweet lime and pear juice but
absent in lemon juice
 Sweet lime, pear and lemon juice all three juices
contain some amount of calcium.

Acidic strength of fruit juices:

Sweet lime juice>Lemon juice>Pear juice

From above we conclude that natural fruit juices

contain a large amount of nutrients and minerals
and are very healthy thus one should include
fruit juices in their daily diet.

BIBLOGRAPHY

1.Cbse Lab Manual

2.Wikepidia.com
3.www.google.com