CHEMISTRY PROJECT

NUTRIENTS PRESENT
IN FRUIT JUICES

PROJECT BY:
NAME: ANSUMAN SWAIN
CLASS: XII SECTION: B
ROLL NUMBER:
 CERTIFICATE

This is to certify that Ansuman Swain, a

student of class XII Science, Delhi Public
School, Damanjodi has satisfactorily
completed the project on ‘Various nutrients
present in different fruit juices’ for AISSCE as
prescribed by CBSE under the able
guidance and supervision of Alok Sen Sir for
the session 2019-2020.

Mr. Alok Sen, Mrs. Deepanwita Das

Project Supervisor Principal
Delhi Public School Delhi Public School
Damanjodi Damanjodi
 CONTENTS

 AIM OF THE PROJECT

 APPARATUS REQUIRED

 CHEMICALS REQUIRED

 THEORY

 CHEMISTRY INVOLVED

 TABULATION

 CONCLUSIONS

 BIBLIOGRAPHY
 AIM OF THE PROJECT
The main objective of this project is to find out various
constituents of fruits hence to plan a balanced diet which
provides us nutrition and keeps us healthy.

 APPARATUS REQUIRED
1. Test Tube
2. Test tube holder
3. Bunsen burner
4. Dropper

 CHEMICALS REQUIRED
1. iodine solution
2. Fehling A & Fehling B
3. Tollen's reagent
4. Ninhydrin
5. Molish reagent
6. Potassium hydrogen sulphate
7. Concentrated Sulphuric Acid
8. KHSO4

 THEORY
The presence of carbohydrates, proteins and fats in any food
is detected by performing their respective tests. The foods are
tested for the presence of nutrients by performing Molisch's
test, Fehling's test, Tollens test etc.
 Test for Carbohydrates:

Carbohydrates are polyhydroxy aldehydes or ketones or the

compound which yield polyhydroxyl aldehydes or ketones
or hydrolysis.

I) MOLISH'S TEST
Molish's reagent is a 10% alcoholic solution of naphthalene
concentrated. It converts carbohydrates into its derivatives
which further reacts with Molish reagent to give a coloured
compound. To the sample in test tube, a few drops of Molish
reagent is added and the concentrated H2SO4 is added
along the wall of the test tube. Red-Violet precipitate is
observed if carbohydrates are present.

II) IODINE TEST

This test is performed to test the presence of starch. To the
sample 2, 3 drops of iodine solution is added. Formation of
Violet-Blue precipitate confirms the presence of starch.

III FEHLING'S TEST

Fehling's solution is a mixture of Fehling A and Fehling B.
Fehling A is CuSO4 solution whereas Fehling B is a mixture of
Rochelle's dissolved in NaOH. 1 ml of Fehling A and B is
mixed in a test tube is warmed in a water bath for about 2
minutes. The appearance of Red precipitate confirms the
presence of carbohydrates due to formation of CuO.
 Benedict's Test:
Benedict's reagent is used for this test. The given sample was
taken in a test tube. Benedict's reagent was added and
kept still. Formation of red precipitate confirms the presence
of carbohydrates.

 Tollens Test:
Tollen's reagent is ammoniacal silver nitrate solution. The
sample was taken in a test tube and 2-3 drops of the
reagent is added to the sample and then 2-3 ml of dilute
NaOH is added. A brown precipitate will be formed and the
NH3 solution is added drop wise such that the brown colour
slowly disappears. Then it is kept in a water bath. Formation
of silver mirror along the walls of the test tube indicates the
presence of carbohydrates.
 Test for Proteins:
1) XANTHOPROTEIC TEST
A little sample was taken in a test tube and then conc.
H2SO4 is added to it. Appearance of bluish precipitate
confirms the presence of proteins
2) BURETTE TEST
The given sample was taken in a test tube and NaOH was
added to it and a drop CuSO4, solution was added to it. An
appearance of bluish precipitate confirms the presence of
Proteins.
3) NINHYDRIN TEST
The given sample is taken m a test tube and a few crystals
of Ninhydrin are added to it and then kept in a water bath.

 Test for Fats:

1)SOLUBILITY TEST
The given sample was taken in a test tube and water was
added to it. Formation of insoluble mass which is soluble in
organic solvent confirms the presence of fats.
II)TRANSLUCENT SPOT TEST
The sample is taken in a piece of paper and rubbed.
Formation of translucent spot in paper confirms the
presence of fats
III) ACROLEIN TEST
A little amount of the sample was taken in a test and KHSO4
is added to it and heated. Release of irritating smell
confirms the presence of fats.
 OBSERVATIONS
Sl Fruit Sample Test Observations Inference
No. Performed

1 Apple 1.Solubility test Insoluble mass Fat is

obtained present

2. Burette test Blue ppt Proteins

obtained present

3.Acroline Test Annoying smell Fat present

obtained

4.Molish’s test Violet ppt Carbohydr

obtained ates
present

2 Orange 1.Solubility test Insoluble mass Fat is

obtained present

2. Burette test Blue ppt Proteins

obtained present

3.Acroline Test Annoying smell Fat present

obtained

4.Molish’s test Violet ppt Carbohydr

obtained ates
present
Sl Fruit Test Performed Observations Inference
No. Sample

3 lemon 1.Solubility test Insoluble mass Fat is present

obtained
Proteins
2. Burette test Blue ppt obtained present

Annoying smell Fat present

3.Acroline Test obtained

Violet ppt obtained Carbohydrate

4.Molish’s test s present

4 Pomegra 1.Solubility test Insoluble mass Fat is present

nate obtained
Proteins
2. Burette test Blue ppt obtained present

Annoying smell Fat present

3.Acroline Test obtained

Violet ppt obtained Carbohydrate

4.Molish’s test s present

5 Litchi 1.Solubility test Insoluble mass Fat is present

obtained
Proteins
2. Burette test Blue ppt obtained present

Annoying smell Fat present

3.Acroline Test obtained

Violet ppt obtained Carbohydrate

4.Molish’s test s present
 CONCLUSION

Hence, the various nutrients present in fruits

like apples, lemon, Pomegranate etc. can
be found out using tests like Burette test,
Molish's test and Acrolinx test.
From the above test we conclude that fruits
should form an important part of our diet as
well as cereals. They are important for a
balanced diet. The deficiency of any of
these can cause metabolicdisorders.
 BIBLIOGRAPHY

1. www.google.com
2. www.Wikipedia.com
3. NCERT Chemistry Textbook for class XII
 ACKNOWLEDGEMENT

I wish to express my gratitude to Mr. Alok Sen Sir for

providing me opportunities to do my project work on
‘Nutrients Present in Fruit Juices’.
This project bears the imprint of many people. I
express my sincere thanks to my project guide Mr.
Alok Sen Sir and Geetanjali Rath Ma’am for their
much appreciated guidance and encouragement. I
also wish to express my gratitude to my beloved
family and friends for their help and support during
the period of my project work.

NAME: Ansuman Swain

CLASS: XII SECTION: B
ADMN NO. : 2006-3383
ROLL NUMBER: