Chemistry

Investigatory
Project
Analysis of Vegetable
and Fruit Juice
NAME : Somya Mathur
CLASS : XII - B
ROLL NO. :
SUBJECT : Chemistry
SCHOOL : New Era Senior Secondary School
 CERTIFICATE
This is to certify that Somya Mathur
of Class XII B of New Era Senior
Secondary School, Vadodara, has done
the Chemistry Investigatory project
under my supervision and successfully
completed it up to my satisfaction.

(Subject Teacher) (Principal)

 ACKNOWLEDGEMENT

I would like to convey my sincere

thanks to our Chemistry teacher, Mrs
Arpita Modshara, New Era Senior
Secondary School, Vadodara, for her
immense help and guidance in the
completion of my project. She has been
a constant source of encouragement and
it is because of her guidance I could
complete it successfully.

I would also like to express my deep

gratitude to the Principal Mrs Leena
Nair, for her encouragement and all the
facilities provided for this project work.
 INDEX

1. Aim and introduction

2. Components of food
3. Theory
4. Materials and Apparatus Required
5. Procedure
i. Orange Juice
ii. Tomato Juice
6. Result
7. Conclusion
8. Precautions and Bibliography
 AIM
To analyse some fruits & vegetables juice for the
contents present in them.

INTRODUCTION
Fruits and vegetable are always a part of balanced
diet. That means fruits vegetables provide our
body the essential nutrients, i.e. Carbohydrates,
proteins, vitamins and minerals.. So, we can
conclude that fruits and vegetables contain
complex organic compounds, for e.g.,
carbohydrates, vitamins and can be tested in any
fruits or vegetable by extracting out its juice and
then subtracting it to various tests which are for
detection of different classes of organic
compounds. Detection of minerals in vegetables or
fruits means detection of elements other than
carbon, hydrogen and oxygen.
 COMPONENTS OF FOOD

1.CARBOHYDRATES: Carbohydrates are poly; hydroxy

alcohols, which have an aldehyde or ketones group. They
have general formula CnH2nOn.Carbohydrates are the
main source of energy 1gm. Of carbohydrates yield 18KJ
of energy. The monosaccharide serves as building block.
Glucose is also used in formation of fats and amino acids.

2.STARCH: Starch is a polymeric carbohydrate consisting

of numerous glucose units joined by glycosidic bonds.
This polysaccharide is produced by most green plants for
energy storage. Worldwide, it is the most common
carbohydrate in human diets, and is contained in large
amounts in staple foods such as wheat, potatoes, maize
(corn) and rice.

3.MINERALS: Minerals from 1-3% of the cell contents.

Any marked change in their concentration can result in the
malfunctioning of cell. An important minerals present in
the diet is:
CALCIUM: It is the major component of bone and teeth.
Calcium is required for blood clotting, muscle contraction,
nerve impulse transmission and heart functioning.
 THEORY

The presence of carbohydrates, proteins and

fats in any food is detected by performing tests
with the extract of the food. The vegetables
and fruits are tested for these nutrients with
the help of tests such as Fehling’s test, Test for
minerals etc
 Material and Apparatus Required

• Test Tubes
• Burner
• Fruit juice
• Vegetable juice
• Iodine solution
• Fehling solution A and Fehling solution B
• Ammonium chloride solution
• Ammonium hydroxide
• Ammonium oxalate
• Ninhydrin solution
 PROCEDURE
The juices are made dilute by adding distilled
water to it, in order to remove colour so that colour
change can be easily watched and noted down.
Now test for food components are taken down
with the solution.
Sr Test Experiment Observation Inference
no.
1. Starch Test: Take 2ml of juice in a test tube and No Absence of
add a few drops of iodine solution. It characteristic starch
turns blue black in colour then starch observation
is present
2. Carbohydrate Take 2 ml of juice and 1 ml of Red Presence of
Test Fehling’s solution A & B each and precipitate carbohydrate
boil. Red precipitate indicates observed
presence of carbohydrate.
3. Calcium Test Take 2ml juice and add ammonium Solution form Presence of
chloride solution and ammonium white calcium
oxalate. White ppt or milkiness precipitate
indicated presence of calcium
4. Protein Test Take 2 ml juice and 2ml ninhydrin No Absence of
solution and heat it. Purple colour characteristic protein
indicates presence of protein observation
Orange Juice
Sr Test Experiment Observation Inference
no.
1. Starch Test: Take 2ml of juice in a test tube and No Absence of
add a few drops of iodine solution. characteristic starch
It turns blue black in colour then observation
starch is present
2. Carbohydrate Take 2 ml of juice and 1 ml of Red Presence of
Test Fehling’s solution A & B each and precipitate carbohydrate
boil. Red precipitate indicates observed
presence of carbohydrate.
3. Calcium Test Take 2ml juice and add ammonium Solution Presence of
chloride solution and ammonium form white calcium
oxalate. White ppt or milkiness precipitate
indicated presence of calcium
4. Protein Test Take 2 ml juice and 2ml ninhydrin No Absence of
solution and heat it. Purple colour characteristic protein
indicates presence of protein observation
5. Ascorbic Take 2ml of juice in a test tube and Colour Presence of
Acid Test add a few drops of iodine solution. disappears ascorbic acid
After a few minutes, if the colour
of the juice disappears in half of the
test tube, ascorbic acid is present.
Tomato Juice
 RESULT
After performing tests for Starch, Carbohydrate,
protein and calcium, the following can be
concluded.

1.Orange juice contains carbohydrate and

calcium.
2. Tomato Juice contains carbohydrate, calcium
and ascorbic acid
 CONCLUSION

After analysing the fruits and vegetables, it can be

concluded that all of them contains one or the
other compound vital for body functioning. It is
observed that carbohydrate is a predominant
constituent of fruits and vegetables. It is a natural
merit, because living organisms require
carbohydrates for generating energy. Among
minerals, calcium is commonly found in fruits and
vegetables.
The results throw a light on the significance of
vegetables and fruits as they contain many vital
nutrients. So, vegetables and fruits must be
included in our daily diet to have a healthy and
disease-free life.
 PRECAUTIONS
 Use a test tube holder to heat the
test tube
 Face the open end of test tube away
from the face while heating
 Do not add excess chemicals for
the various tests
 Dilute the juices a little with water
to notice the change in colour.

BIBLIOGRAPHY
www.google.com
www.slideshare.net
www.scribd.com
www.acedemia.edu
Thank
You