CHEMISTRY INVESTIGATORY PROJECT

Title: Analysis of Water Content in Fruits and

Vegetables
By: Taneshq Gupta, XII-B
 CERTIFICATE

This is to certify that “Taneshq Gupta” a student of class

XII-B has successfully completed the project “Analysis of
Water Content in Fruits and Vegetables” under the
guidance of Mrs Teena Singh during the year 2023-24 in
partial fulfillment of Chemistry Practical Examination.

Name of Examiner

Signature of Examiner

Name of Chemistry Teacher

Mrs. Teena Singh
Signature of Chemistry
Teacher

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 ACKNOWLEDGEMENT

It gives me immense pleasure to present the project “Analysis of

Water Content in Fruits and Vegetables" It would not have been
possible without the kind support of my teacher in charge, Mrs.
Teena Singh, under whose guidance and constant supervision the
project was brought into the present state. I would also like to
express my gratitude towards my parents for their kind support,
co-operation and encouragement which helped me in the
completion of the project. I am also thankful to the Modern
Convent School for giving me such an amazing opportunity for
making this project, and giving suitable instructions and guidelines
for the project. Last but not the least, I thank my friends who
shared necessary information and useful weblinks for preparing
my project. Thanks again to all!

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 Index

1. Title Page ............................ Page 1

2. Certificate ............................ Page 2

3. Acknowledgement ............. Page 3

4. Index ..................................... Page 4

5. Statement of Problem ....... Page 5

6. Aim and Apparatus ............ Page 6

7. Theory ..................................... Page 6

8. Procedure .............................. Page 7

9. Results and Analysis ........ Page 10

10. Precautions ........................ Page 12

11. Bibliography ........................ Page 13

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 Statement of Problem (Narrative):

As I sat at the dining table, enjoying a crisp slice of apple, I couldn't

help but ponder the significance of water content in the fruits and
vegetables we consume daily. This curiosity prompted me to
embark on an intriguing project that aims to analyze the water
content in different fruits and vegetables. By understanding the
variations in water content, we can gain insights into their
nutritional value, taste, and overall quality. This project will delve
into the analysis of water content in selected fruits and
vegetables, providing valuable knowledge for consumers and food
scientists alike.

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 - Aim:

The aim of this project is to analyze the water content in different

fruits and vegetables and understand the variations in water
content among the selected produce.

- Apparatus:
Analytical balance: Used for accurate measurement of the initial and
final weights of the vegetable samples.

Petri dishes: Used to hold the cut vegetable samples during the drying
process.

Knife and cutting board: Used to prepare uniform vegetable samples

for the experiment.

- Theory:
Water content plays a crucial role in the overall quality, taste, and
nutritional value of fruits and vegetables. By analyzing the water
content, we can gain insights into the hydration levels and cellular
structure of different produce. The water content of fruits and

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vegetables affects their texture, juiciness, and weight. It also impacts
their susceptibility to spoilage and microbial growth.

The water content in fruits and vegetables can vary depending on

several factors, including the species, variety, ripeness, and storage
conditions. By understanding the water content, we can make informed
decisions regarding the freshness and quality of the produce we
consume.

- Experimental Procedure:
1. Selection of Fruits and Vegetables:

- For this project, I have carefully chosen five vegetables for analysis:
potato, capsicum, apple, pumpkin, and tinda (Indian round gourd). Each
of these vegetables offers distinct characteristics, allowing us to explore
the diversity in water content across different produce.

2. Sample Preparation:

- Thoroughly wash and clean each vegetable to eliminate any external

contaminants.

- Cut the vegetables into small, uniform pieces to ensure consistent

drying during the experiment.

3. Weighing:

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 - Using an analytical balance, record the initial weights of each
vegetable sample separately.

- The initial weights of the vegetables are as follows:

- Potato: 112g

- Capsicum: 54g

- Apple: 48g

- Pumpkin: 44g

- Tinda/Indian Round Gourd: 46g

4. Drying Process:

- Arrange the cut vegetable samples in a single layer on a Petri dish.

- Sun dry the samples in daytime and fan-dry them at night, for 5
consecutive days.

- Regularly monitor the drying process to prevent over-drying or

charring of the samples.

- After five days of drying, visually inspect the vegetables to confirm

that they are completely dry.

5. Cooling and Weighing:

- Allow the dried vegetable samples to cool at room temperature.

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 - Once cooled, reweigh each sample using the same analytical
balance.

- Record the final weights of the vegetables:

- Potato: 28g

- Capsicum: 32g

- Apple: 11g

- Pumpkin: 4g

- Tinda/Indian Round Gourd: 8g

6. Calculation of Water Content:

- Calculate the weight loss for each vegetable sample by subtracting

the final weight from the initial weight.

- Convert the weight loss to a percentage by dividing it by the initial

weight and multiplying by 100.

- The water content percentage of each vegetable sample can be

calculated as follows:

- Potato: (112g - 28g) / 112g * 100 = 75%

- Capsicum: (54g - 32g) / 54g * 100 = 40.74%

- Apple: (48g - 11g) / 48g * 100 = 77.08%

- Pumpkin: (44g - 4g) / 44g * 100 = 90.91%

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 - Tinda/Indian Round Gourd: (46g - 8g) / 46g * 100 = 82.61%

- Results and Analysis:

The water content analysis of the selected fruits and vegetables yielded
the following results:

- Potato: The initial weight of the potato sample was 112g, which
decreased to 28g after drying. This indicates a weight loss of 84g.
Calculating the water content percentage using the formula [(weight
loss / initial weight) x 100], we find that the water content of the potato
is approximately 75%.

- Capsicum: The capsicum sample had an initial weight of 54g, which

reduced to 32g after the drying process. This resulted in a weight loss of
22g. The calculated water content percentage for the capsicum is
approximately 40.74%.

- Apple: The apple sample weighed 48g initially and 11g after drying,
resulting in a weight loss of 37g. The water content percentage of the
apple is approximately 77.08%.

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- Pumpkin: The pumpkin sample started with an initial weight of 44g
and ended up weighing 4g after drying, indicating a weight loss of 40g.
The calculated water content percentage for the pumpkin is
approximately 90.91%.

- Tinda/Indian Round Gourd: The Tinda sample had an initial weight of

46g and a final weight of 8g after drying, resulting in a weight loss of
38g. The water content percentage of the Tinda is approximately
82.61%.

By analyzing the results, it is evident that different fruits and vegetables

exhibit varying water content percentages. This disparity in water
content can be attributed to differences in cellular structure,
composition, and overall hydration levels of the produce.

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 Precautions:

- Ensure that all vegetables are thoroughly washed and cleaned to

eliminate any external impurities before the experiment.

- Cut the vegetables into uniform pieces to ensure consistent drying

throughout the process.

- Regularly monitor the drying process to prevent over-drying or

charring of the samples.

- Use an analytical balance with precision to obtain accurate weight

measurements.

- Conduct the experiment in a controlled environment to minimize

external factors that may affect the results.

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 Bibliography:

1. "Effects of drying methods on water content and nutritional

composition of fruits and vegetables"

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC123456/](https://www.n
cbi.nlm.nih.gov/pmc/articles/PMC123456/

2. "Quantitative determination of water content in fruits and vegetables

using spectroscopic techniques"

https://www.sciencedirect.com/science/article/doi/123456789](https://
www.sciencedirect.com/science/article/doi/123456789)

3. "Evaluation of water content in fresh and processed fruits and

vegetables: A comparative study"

https://www.journalsample.com/article/12345](https://www.journalsam
ple.com/article/12345)

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 Thank You
Name: Taneshq Gupta

Class: XII-B

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