STUDY OF ACIDITY OF

FRUITS AND
VEGETABLES
Chemistry project

BY: SAITHAVISH
To :Arthi mam
 Chemistry
project

TOPIC : Study of fruit and

vegetable acidity
 INDEX

Acknowledgement

Certificate

Introduction

What is Ph scale

Theory : Fruit and Vegetable

Activity : Aim
 Material required
 Fruit used
 Vegetable used
 Procedure
 Observation
 Result
 Conclusion
 Bibliography
 INTRODUCTION
Juice is a drink made from the extraction or pressing of the

natural liquid contained in fruit and vegetables. It can also

refer to liquids that are flavored with concentrate or other

biological food sources, such as meat or seafood, such

as clam juice. Juice is commonly consumed as

a beverage or used as an ingredient or flavoring in foods or

other beverages, such as smoothies. Juice emerged as a

popular beverage choice after the development

of pasteurization methods enabled its preservation without

using fermentation (which is used in wine production).[1] The

largest fruit juice consumers are New Zealand (nearly

a cup, or 8 ounces, each day) and Colombia (more than

three quarters of a cup each day). Fruit juice consumption

on average increases with a country's income level.

HEALTH EFFECT

Juices are often consumed for their perceived health benefits.

For example, orange juice with natural or added vitamin C, folic
acid, and potassium. Juice provides nutrients such
as carotenoids, polyphenols, and vitamin C that offer health
benefits.
High consumption of fruit juice with added sugar may be linked
to weight gain, but not all studies have shown this effect. If
100% from fruit, juice can help meet daily intake
recommendations for some nutrients.

HISTORY

Groups of grape pits dated to 8000 BCE show early evidence

of juice production; although it is thought that the grapes may
have been alternatively used to produce wine. One of the first
regularly produced juices was lemonade, appearing in 16th-
century Italy, as an import, after its conception in the Middle
East. Orange juice originated in the 17th century. In the 18th
century, James Lind linked citrus fruits to the prevention
of scurvy, which, a century later, led to the implementation of
the Merchant Shipping Act of 1867, requiring all ocean-bound
British ships to carry citrus-based juice on board.[citation needed]
In 1869, a dentist by the name of Thomas B. Welch developed
a pasteurization method that allowed for the storage of juice,
without the juice fermenting into alcohol. His method involved
filtering squeezed grape juice into bottles, sealing them
with cork and wax, and then placing them in boiling water. This
method kills the yeast responsible for fermentation. He then
sold his new product as "Dr Welch's Unfermented Wine".In the
late 18th-century United States, circulation of foreign fruit juices
were heavily regulated by tariffs. The McKinley Tariff Act of
1890 increased import taxes from 38 to 49.5 percent
WHAT IS PH SCALE

pH 0 - 2 Strongly acidic

pH 3 - 5 Weakly acidic

pH 6 - 8 Neutral

pH 9 - 11 Weakly basic

pH 12 - 14 Strongly basic

The pH scale takes its name from the words potential of hydrogen. It

is a scale used to measure the acidity or alkalinity of a solution. The

pH scale uses a range from 0 to 14, with 7.0 indicating neutrality.

Numbers beginning at 7.0 and moving toward 0 indicate acidity, while

the numbers beginning at 7.0 and moving toward 14 indicate

alkalinity, so the scale divides acids from bases.

FRUITS
1. AVACADO

Nutrients
Raw avocado flesh is 73% water, 15% fat, 9% carbohydrates,
and 2% protein (table). In a 100 gram reference amount,
avocado supplies 160 calories, and is a rich source (20% or
more of the Daily Value, DV) of several B vitamins (such as
28% DV in pantothenic acid) and vitamin K (20% DV), with
moderate contents (10–19% DV) of vitamin C, vitamin E,
and potassium. Avocados also
contain phytosterols and carotenoids, such
as lutein and zeaxanthin.[106]
Fat composition
Avocados have diverse fats. For a typical one:

 About 75% of an avocado's energy comes from fat,

most of which (67% of total fat) is monounsaturated
fat as oleic acid (table).
 Other predominant fats include palmitic acid and linoleic
acid.
 The saturated fat content amounts to 14% of the total
fat.
 Typical total fat composition is roughly: 1%
 14% 71% (65% oleic and 6% palmitoleic)
 and 14% saturated fat (palmitic acid).
Although costly to produce, nutrient-rich avocado oil has a
multitude of uses for salads or cooking and in cosmetics and
soap products.

Ph of avocado between 6.3 to 6.6

Avocados are slightly acidic, with a pH level between 6.3 to
6.6. Foods with a pH level below 7 are termed acidic, while above
this limit are called Alkaline or Basic. Since the pH level of an
avocado is close to neutral (7), nutritionists call it slightly or
moderately acidic . Avocados are generally considered to be a low-
acid food, and are typically well-tolerated by most people, including
those who suffer from acid reflux.

2.APPLE

The pH of apple juice varies from 3.35 to 4. The lesser the pH the
more the acidity. Apple juice that has pH three is more acidic
compared to that with pH 4.5.
The processing method also affects the pH level of the juice. The
acidity of the juice affects its taste. A less acidic juice will lack
freshness, whereas an extremely acidic juice tastes sharp.
Malic acid and ascorbic acid are some of the acids present in apple
fruit. The acidic juices can affect the tooth enamel and erode it.
According to a study in Journal of the Indian Society of Pedodontics
and Preventative Dentistry, apple juice doesn’t erode the tooth enamel
as it has good amounts of phosphorus and fluoride.
These minerals have a protective effect on the enamel. But still you
should take some preventive measures while drinking acidic juices.
Ph value
Apples are generally more acidic and less alkaline. Even, it varies
because red apples are more alkaline than green apples. Apples
contain both acidic and alkaline ingredients, but the majority of the
ingredients are alkaline, which explains why the apple PH ranges
from 3.33 to 4.0

Vegetables
1.Aloe vera
Aloe vera juice is a soothing liquid, thanks to the natural
alkaline properties of the plant from which the gel is
extracted. The juice can help to reduce acidity in the body and
promote a better, more alkaline balance. Thanks to aloe vera
juice, you can prevent these health problems and diseases by
keeping your pH properly balanced!
One animal study found that mice given aloe vera extract had
better recall when trying to find their way through an elevated
plus-maze. They also remembered to avoid certain dangers,
and they learned the safe route through the maze more
quickly.
You may not be a lab mouse, but you can certainly benefit
from a brain boost, right? Thanks to the aloe vera juice, you
can enhance learning, memory, and cognitive function.

2. TOMMATO

Tomato juice is acidic. It has a pH of around 4, which is not

as strong as that of lemon juice or vinegar. The acidity of
tomato juice is due to the presence of organic acids, such as
citric acid and malic acid. These acids give tomatoes their
characteristic tangy taste. Some manufacturers add acid to
their tomato juice to extend the tomato juice’s shelf life and
prevent bacteria from forming.
Potential uses of tomato (Tamatar) juice: Tomato juice may
have a detoxification effect on the body. It contains chlorine
and sulfur, which might stimulate the activity of the liver and
increase its functioning for filtering and detoxifying body
wastes.
Tomato juice can be used for various purposes, such
as:
 Cooking rice, soup, meatballs, sausages, or
meatloaf with it.
 Drinking it as a beverage with some spices.
 Making salad dressing with it and herbs.
 Removing odours from clothes, pets, or hands.
 Restoring blonde hair colour after swimming in
chlorine.

ACTIVITY
aim