ACKNOWLEDGEMENT

I would like to thank God for being able to

complete this project with success. I remain
ever grateful to my principal madam for
giving me this golden opportunity to do the
project and my chemistry teacher, Mrs.
Bharati Dasari, and lab assistant whose
valuable guidance and support has helped
me to make this project a total success.
Their suggestions and instructions have
majorly contributed towards the completion
of this project.
 
I would also like to express my gratitude
towards my parents and my friends for their
kind cooperation and encouragement which
helped me in various phases of completion
of this project.
 INDEX
1. Acknowledgement
2. Introduction
3. Theory
4. Aim
5. Requirements
6. Procedure
7. Observation table
8. Chemical reactions involved
9. Structures of the components present
10.Result
11.Application
12.Bibliography
 INTRODUCTION
Fruits are always a part of balanced diet.
That means fruits provide our body the
essential nutrients, i.e. Carbohydrates,
proteins, vitamins and minerals. Again their
presence in these is being indicated by some
of our general observations, like -freshly cut
apples become reddish black after some
time. Explanation for it is that iron present in
apple gets oxidized to iron oxide.

So, we can conclude that fruits contain

complex organic compounds, for e.g.,
chlorophyll, carbohydrates, vitamins and can
be tested in any fruits by extracting out its
juice and then subjecting it to various tests
which are for detection of different classes of
organic compounds.
 
Wouldn't it be amazing if we knew what
nutrients are we getting with the concerned
juice or what the contents of the juice are?
Hence, analysis of fruit juice would help us to
know what specific nutrients are present in it.
 
Therefore, in this project we are going to
analyze the fruit juices for the presence of
starch, carbohydrates, proteins, calcium,
potassium and their acidity.
 THEORY
 
FRUIT:
 
Fruit make up a large portion of our diets. In
common language usage, "fruit" normally
means the fleshy seed-associated structures
of a plant that are sweet or sour, and edible
in the raw state, such as apples, bananas,
grapes, lemons, oranges, and strawberries.
The botanical definition of fruit is a seed-
bearing part of a flowering plant or tree that
can be eaten as food. By those standards,
foods such as avocados, cucumbers, squash,
and even tomatoes are all fruits. From a
culinary viewpoint, a fruit is usually thought
of as any sweet-tasting plant product with
seeds.
 
FUNCTION OF FRUIT:
 
The fruit gives protection to the seed and,
therefore, to the embryo. It stores food
material. It also helps in dispersal of the
seed. Normally it is the ovary that grows into
the fruit; such a fruit is known as the true
fruit. Sometimes, however, other floral parts,
particularly the thalamus or even the calyx,
may grow and form a part of the fruit; such a
fruit is known as the false fruit.
 

AIM
To analyze fruit juices (orange and tomato) for
the contents present in them.
 REQUIREMENTS
Apparatus:
 • Test tubes
 •Test tube holder
 • Burner
•Watch glass
 •pH paper
 • pH indicator
 • Water bath
  Chemicals:
• Iodine solution
 •Fehling's solution A
 •Fehling's solution B
 •Ammonium chloride solution
 •Ammonium hydroxide solution
 •Ammonium oxalate solution
 •5% Sodium hydroxide solution
 • Copper sulphate solution
 • Picric acid
 • Orange juice
 • Tomato juice
 PROCEDURE
1. Test For Acidity
Take 5ml of fruit juice in a watch glass and pH
values should be noted down by dipping in the
juice. If it turns red, it means that the juice is
acidic else it is basic..
 
2. Test For Starch
Take 2ml of fruit juice in a test tube, and add a
few drops of iodine solution to it. If the
solution turns blue in color it indicates the
presence of starch.
 
3. Test for Proteins
Take 5ml of 5% of NaOH solution and add 2
drops of CuSO4 known as burial solution and
add juice and shake well. If the solution turns
violet in color it indicates the presence of
proteins.
 
4. Test For Carbohydrates
Take 2ml of juice and add 1ml of each of both
Fehling's solution A and B. Then place the
test tube in a water bath. Red precipitate
shows the presence of carbohydrates.
 
5.Test for calcium
Take 2ml of juice in a test tube, add
ammonium chloride solution and then
ammonium hydroxide solution to it. Then add
2ml of ammonium oxalate solution. White
precipitate indicates the presence of calcium.

6. Test For Potassium

Add 2ml of fruit juice in a test tube and add
picric acid. Yellow color precipitate indicates
the presence of potassium.
 OBSERVATION
TABLE
1.ORANGE JUICE
SR.NO TEST OBSERVATION INFERENCE

1. ACIDITY BLUE LITMUS TURNS RED ACIDIC

[5ml juice +blue
litmus paper]

2. STARCH NO COLOUR CHANGE STARCH IS

[2ml juice +few PRESENT
drops iodine
solution ]
3. CARBOHYDRATES RED PRECIPITATE CARBOHYDRATES
[2ml juice +1ml of ARE PRESENT
both Fehling’s
solution A and B
+water bath ]

4. PROTEINS NO VIOLET COLOUR PROTEINS ARE

[5ml 5%NaOH PRESENT
solution +2drops
CuSO4 solution
+1ml juice .Shake
well ]

5. CALCIUM NO PRECIPITATE CALCIUM IS

[2ml juice ABSENT
+NH4CL+NH4OH+
2ml ammonium
oxalate solution]
6. POTASSIUM NO PRECIPITATE POTASSIUM IS
[2ml juice + picric ABSENT
acid]
2.TOMATO JUICE
SR.NO TEST OBSERVATION INFERENCE
1. ACIDITY BLUE LITMUS TURNS RED ACIDIC
5ml juice +blue
litmus paper
2. STARCH SOLUTION TURNS BLUE- STARCH IS
[2ml juice +few BLACK PRESENT
drops iodine
solution ]

3. CARBOHYDRATES RED PRECIPITATE CARBOHYDRATES

[2ml juice +1ml of ARE PRESENT
both Fehling’s
solution A and B
+water bath ]

4. PROTEINS NO VIOLET COLOUR PROTEINS IS

[5ml 5%NaOH ABSENT
solution +2drops
CuSO4 solution
+1ml juice .Shake
well ]

5. CALCIUM WHITE PRECIPITATE CALCIUM IS

2ml juice PRESENT
+NH4CL+NH4OH+
2ml ammonium
oxalate solution]

6. POTASSIUM YELLOW PRECIPITATE POTASSIUM IS

[2ml juice + picric PRESENT
acid]
 CHEMICAL REACTION
INVOLVED
1.Test for starch
Starch +iodine starch iodine complex,

2.Test for carbohydrates

C6H12O6 + 2Cu (OH)2 + NAOH 
C6H11NaO7+3H2O +CU2O
 RESULT
SR.NO TEST ORANGE JUICE TOMATO JUICE

1. ACIDITY MORE ACIDIC LESS ACIDIC

2. STARCH ABSENT PRESENT

3. CARBOHYDRATES PRESENT PRESENT

4. PROTEINS ABSENT ABSENT

5. CALCIUM ABSENT PRESENT

6. POTASSIUM ABSENT PRESENT