DELHI PUBLIC SCHOOL

SAGAR
Affiliated to CBSE New Delhi (Upto Senior Secondary Level)

PROJECT REPORT
NAME – Rajwardhan Singh
CLASS – 12th ‘B’
SUBJECT – Chemistry

Under the guidance of Ms. Bharti

 Certificate
This is to certify that Rajwardhan Singh
student of class 12th of Delhi Public
School has successfully completed the
research on Investigatory Project of
chemistry under the guidance of Ms.
Bharti Subhedar during year 2022-2023.

Teacher’s External’s Principal

Signature Signature Signature
 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my chemistry teacher Ms. Bharti Subhedar as well as our principal Mr. Rajesh D. Ninawe who gave me the golden opportunity to do this wonderful project of chemistry on the topic. (To test the presence of Carbohydrates, Proteins and Fats in vegetable and
fruits), which also helped me in doing a lot of research and I came to know about so many new things. I am really thankful to them. XII B
CHEMISTRY
INVESTIGATORY
PROJECT

ANALYSIS OF FOOD ITEMS FOR

THE PRESENCE OF
CARBOHYDRATES, FATS AND
PROTEINS

Internal Principal
Signature Signature
PURPOSE AND OBJECTIVE

The common food items, we consume in our

daily life mainly contain food nutrients
namely proteins and vitamins. These
nutrients are necessary in a balance diet,
which is essential to maintain the good
health. The carbohydrates and fats provide
us energy for the activities of various organs
by combustion. Proteins build up, maintain
and repair our body tissues, as such the
study and analysis of simple chemical
reactions of these compound and their
detection(in food stuff) carries significance.
In this project, we shall investigate &
analyze various food items for presence of:

1. Carbohydrates
2. Fats
3. Proteins
 THEORITICAL
BACKGROUND
Before we go into the analysis, we
shall be describing the chemical
compositions, their basic
properties (physical as well as
chemical) and food nutrients
namely carbohydrates, fats and
proteins in them.
 CARBOHYDRATES

Chemical Composition:-
‘Carbohydrate’ literally means hydrates of
carbon. These are compounds of carbon,
hydrogen & oxygen having general formula
Cx(H12O)y
For Example, C6H12O6 starches and
various forms of cellulose, wood, paper
and cotton are also carbohydrates.
Properties:-
Carbohydrates are generally optically active
because these contain asymmetric curve
on atoms. These provide energy for
functioning of living organisms. Chemically
these are polyhydroxy aldehydes or
polyhydroxy ketones or substances rates
can therefore be detected by exploiting the
presence of these groups in the samples.
Tests for carbohydrates in food
items:-
The presence of carbohydrates in
food stuffs can be detected by
performing following tests:
• Molisch’s Test
• Fehling’s Solution Test
• Benedict’s Solution Test
• Tollen’s Test
• Iodine’s Test
 FATS
Chemical Composition:-
Fat and oils are Easters of long chain fatty
acids and glycerol (a polyhydric alcohol)
and therefore also called glycerides.
Generally, glycerides of saturated fatty
acids area called fats while that of
unsaturated acids are called oils. Oils
area generally liquid at room
temperature and fats are solids or
semisolids.
Test for fats in food items:-
The presence of fats or oils in food stuffs
can be detected by performing following
following tests:-
• Translucent spot test
• Solubility test
• Acrolein tests
• Baudouin test
 PROTEINS
o Chemically Composition:-
Proteins are complex nitrogenous organic
compounds of high molecular masses.
These are essential constituents of living
beings. Animals can live without
carbohydrates and fats for some time but
not without proteins. Proteins help in
growth and maintenance of body.
Proteins on hydrolysis with strong acids and
hydroxides give a mixture of about 25
amino acids. Proteins form colloidal
dispersions in water and neutral salt
solution. These are insoluble inorganic
solvent.
o Tests for proteins in food items:-
The presence of Proteins in food stuffs can
be detected by performing following tests:-
• Xanthoprotein test
• Biuret test
• Millon’s test
• Ninhydrin test
 EXPERIMENT NO. 1
 AIM:-
To analyze the presence of fats, proteins
and carbohydrates in a sample of potatoes.
 APPRATUS REQUIRED:-
-Test tubes
-Test tube stand
 CHEMICALS REQUIRED:-
Reagents as required for testing and
analysis of fats, proteins and carbohydrates
for various test.
A sample of potatoes in crushed with water.
 PROCEDURE:-
Molisch’s test:
- Take about 50 grams of meshed potatoes
in a test tube.
- Dissolve it in 0.5ml of water and add 2
drops of 10% solution of a naphtnol in
alcohol or carbon tetra chloride(molisch’s
reagent).
-Add 1ml of conc. H2SO4 along the side of the tube, so that
its from another layer.
- Note the observation. A violet/ red confirms to the
presence of carbohydrates
Iodine Test:
- Take about 50grams of meshed potatoes in a test tube.
- Add few drops of Iodine solution in it.
- Note the observation. The blue color confirms the
presence of starch.
OBSERVATIONS:-
Sl. Test Observation Inference
Performed
1. Molisch Test Violetring Carbohydrate
2. Iodine Test Blue black color Starch
RESULT AND CONCLUSION:-
During the analysis experiment, the given sample of
potatoes that contain the following nutrients:
- Carbohydrates
- Starch
However, a balanced diet is the perfect combination of all
nutrients i.e. carbohydrates, proteins, fats, oils and
vitamins.
-Take about 50 grams of meshed potatoes in a test tube.
-Add few drops of Iodine solution in it.
-Note the observation. The blue colour confirms the
presence of starch.