CHEMISTRY INVESTIGATORY PROJECT

ANALYSIS OF VEGETABLE AND FRUIT JUICES

IMAN GHORAI

CLASS: XI B

ROLL NO.: 1110B

ACADEMIC YEAR: 2019-2020

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 CERTIFICATE

This is to certify that Iman Ghorai of class XI, Roll Number

1110B has completed the chemistry project entitled “Analysis
Of Vegetables And Fruit Juices” himself under my guidance.
The progress of the project has been continously reported and
has been in my knowledge consistenly.

…………………… ………………………………

(Examiner) (Teacher In-Charge)

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 ACKNOWLEDGEMENT

I would like to express my deep gratitude and sincere thanks to

the principal, Mrs. Veena Sahani, Army Public School for her
encouragement and all the facilities provided for this project
work.
I would like to thank our Teacher in Charge, Mrs. Ambili KG, for
her guidance and supervision of our project. The necessary
information regarding the project provided by her has been
quite significant and very helpful for me in completing the
project.
I would also like to thank the Chemistry Lab Assisstant, Mr.
Tangaraj, for his valuable help dring the project.
I would also like to express my sincere gratitude to my parents
for their support and encouragement throughout the duration
of the project.

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 INDEX

SL. NO. TITLE PAGE NO.

1. AIM 5
2. INTRODUCTION 5
3. THEORY 6
4. MATERIALS AND APPARATUS 7
5. PROCEDURE 8-18
6. REACTIONS 19
7. RESULT 20
8. ANALYSIS OF RESULT 20-21
9. CONCLUSION 22
10. PRECAUTIONS 23
11. BIBLIOGRAPHY 23

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 AIM
To analyse some fruit and vegetables juices for the contents resent in
them.

INTRODUCTION
Human bod is like an engine. To keep it going we must provide it with
right kind of fuel. This is balanced food. A balanced diet is one which
consists of the correct proportions of the five basic ingredients of good
nutrition, i.e., carbohydrates, fats, proteins, mineral salts, and vitamins.
The knowledge of various essential constituents of food and the food
materials in which these ingredients are available is a must. Defiency of
any of these essential ingredients leads to many diseases. For example,
calcium and phosphorus are required for the formation of bones and
teeth, defiency of these causes the decay of toth and bones. Defiency
of iron causes anaemia. Lack of iodine causes goitre. So it is necessary
that the food we eat be selected carefully.

Besides wheat, rice, and milk, fruits and vegetables form an important
part of balanced diet. They contain minerals, carbohydrates, and
vitamins. We are adcised by doctors to include more vegetables and
fruits in our diets. Therefore, study could be undertaken to investigate
the constituents of various fruits and vegetables.

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 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.

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 MATERIALS AND APPARATUS

 Vegetable and Fruit Juices – Juices of Apple, Carrot, Cucumber,

Orange, Tomato
 pH Paper
 Watch Glass
 Glass Rod
 6 Test Tubes
 Test Tube Stand
 Test Tube Holder
 Burner
 Measuring Tube
 Iodine Solution
 Ninhydrin Solution
 Fehling A and Fehling B Solution
 Ammonium Chloride Solution(NH4Cl)
 Ammonium Oxalate Solution[(NH4)2C2O4)]
 Picric Acid
 Ammonium Hydroxide Solution(NH4OH)
 Disodium Hydrogen Phosphate Solution(Na2HPO4)

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PROCEDURE

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 1. Apple Juice

Sl. No. EXPERIMENT OBSERVATION INFERENCE

1. Test For Starch
2mL Sample + 2-3 Solution turns Presence of
Drops Of Iodine dark blue in Starch
Solution color
2. Test For Proteins
2mL Sample + No characteristic Absence of
2mL Ninhydrin observation Proteins
Solution + Heat
3. Test For Carbohydrates
2mL Sample + Solution forms Presence of
1mL Each Of red precipitate Carbohydrates
Fehling’s Solution
A and B + Boil

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4. Test For Calcium
2mL Sample + Solution forms Presence of
NH4Cl Solution + white Calcium
(NH4)2C2O4 precipitate
Solution
5. Test For Potassium
2mL Sample + Solution forms Presence of
Picric Acid yellow Potassium
precipitate
6. Test For Magnesium
2mL Sample + No characteristic Absence of
NH4OH + Na2HPO4 observation Magnesium
7. Test For Acidity
Dip a pH paper in pH paper turns pH is 4
5mL Sample beige in color

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 2. Orange Juice

Sl. No. EXPERIMENT OBSERVATION INFERENCE

1. Test For Starch
2mL Sample + 2-3 No characteristic Absence of
Drops Of Iodine observation Starch
Solution
2. Test For Proteins
2mL Sample + No characteristic Absence of
2mL Ninhydrin observation Proteins
Solution + Heat
3. Test For Carbohydrates
2mL Sample + Solution forms Presence of
1mL Each Of red precipitate Carbohydrates
Fehling’s Solution
A and B + Boil

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4. Test For Calcium
2mL Sample + Solution forms Presence of
NH4Cl Solution + white Calcium
(NH4)2C2O4 precipitate
Solution
5. Test For Potassium
2mL Sample + Solution forms Presence of
Picric Acid yellow Potassium
precipitate
6. Test For Magnesium
2mL Sample + Solution forms Presence of
NH4OH + Na2HPO4 white Magnesium
precipitate
7. Test For Acidity
Dip a pH paper in pH paper turns pH is 3
5mL Sample red in color

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 3. Tomato Juice

Sl. No. EXPERIMENT OBSERVATION INFERENCE

1. Test For Starch
2mL Sample + 2-3 No characteristic Absence of
Drops Of Iodine observation Starch
Solution
2. Test For Proteins
2mL Sample + Solution turns Presence of
2mL Ninhydrin blue in color Proteins
Solution + Heat
3. Test For Carbohydrates
2mL Sample + Solution forms Presence of
1mL Each Of red precipitate Carbohydrates
Fehling’s Solution
A and B + Boil

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4. Test For Calcium
2mL Sample + Solution forms Presence of
NH4Cl Solution + white Calcium
(NH4)2C2O4 precipitate
Solution
5. Test For Potassium
2mL Sample + Solution forms Presence of
Picric Acid yellow Potassium
precipitate
6. Test For Magnesium
2mL Sample + Solution forms Presence of
NH4OH + Na2HPO4 white Magnesium
precipitate
7. Test For Acidity
Dip a pH paper in pH paper turns pH is 4
5mL Sample beige in color

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 4. Carrot Juice

Sl. No. EXPERIMENT OBSERVATION INFERENCE

1. Test For Starch
2mL Sample + 2-3 Solution turns Presence of
Drops Of Iodine dark blue in Starch
Solution color
2. Test For Proteins
2mL Sample + Solution turns Presence of
2mL Ninhydrin blue in color Proteins
Solution + Heat
3. Test For Carbohydrates
2mL Sample + Solution forms Presence of
1mL Each Of red precipitate Carbohydrates
Fehling’s Solution
A and B + Boil

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4. Test For Calcium
2mL Sample + No characteristic Absence of
NH4Cl Solution + observation Calcium
(NH4)2C2O4
Solution
5. Test For Potassium
2mL Sample + Solution forms Presence of
Picric Acid yellow Potassium
precipitate
6. Test For Magnesium
2mL Sample + No characteristic Absence of
NH4OH + Na2HPO4 observation Magnesium
7. Test For Acidity
Dip a pH paper in pH paper turns pH is 6
5mL Sample orange in color

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 5. Cucumber Juice

Sl. No. EXPERIMENT OBSERVATION INFERENCE

1. Test For Starch
2mL Sample + 2-3 No characteristic Absence of
Drops Of Iodine observation Starch
Solution
2. Test For Proteins
2mL Sample + Solutions turns Presence of
2mL Ninhydrin blue in color Proteins
Solution + Heat
3. Test For Carbohydrates
2mL Sample + Solution forms Presence of
1mL Each Of red precipitate Carbohydrates
Fehling’s Solution
A and B + Boil

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 4. Test For Calcium
2mL Sample + No characteristic Absence of
NH4Cl Solution + observation Calcium
(NH4)2C2O4
Solution
5. Test For Potassium
2mL Sample + Solution forms Presence of
Picric Acid yellow Potassium
precipitate
6. Test For Magnesium
2mL Sample + Solution forms Presence of
NH4OH + Na2HPO4 white Magnesium
precipitate
7. Test For Acidity
Dip a pH paper in pH paper turns pH is 6
5mL Sample orange in color

*NOTE: The color of the vegetable or fruit juice may interfere with the
expected color of the observation.

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 REACTIONS

1. Carbohydrates
RCHO + 2Cu(C4H4O6)22- + 5OH- → RCOO- + Cu2O + 4C4H4O62- + 3H2O
Cuprous Oxide
(Red precipitate)

2. Calcium
Ca2+ + (NH4)2C2O4 → CaC2O4 + 2NH4+
Calcium Oxalate
(White precipitate)

3. Potassium
K+ + C6H3N3O7 → C6H2KN3O7 + H+
Picric Acid Potassium Picrate
(Yellow Precipitate)

4. Magnesium
Mg2+ + NH4OH + (NH4)2HPO4 → Mg(NH4)PO4 + 2NH4+ + H2O
Magnesium Ammonium
Phosphate
(White Precipitate)

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 RESULT
After performing the tests for carbohydrates, proteins, starch, calcium,
potassium, magnesium, and acidity, the following can be concluded:-

 Apple contains starch, carbohydrates, calcium, and potassium. Its

pH is 4
 Orange contains carbohydrates, calcium, potassium and
magnesium. Its pH is 3
 Tomato contains proteins, carbohydrates, calcium, magnesium,
and potassium. Its pH is 4
 Carrot contains starch, proteins, carbohydrates, and potassium.
Its pH is 6
 Cucumber contains proteins, carbohydrates, magnesium, and
potassium. Its pH is 6

ANALYSIS OF RESULT
 Apples contain potassium which benefits heart health when
consumed in high amounts
 Orange is a citrus fruit (containing citric acid) which lowers the
chances of ischemic stroke risk for women
 The potassium content in oranges supports heart health
 Tomatoes contain a lot of calcium which is good for our bones
 The potassium levels in tomatoes (along with vitamin A and B)
helps to decrease blood cholesterol levels, preventing heart
related diseases.

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 Tomatoes contain amino acids which enhances the body’s fat
burning ability
 Carrots contain carbohydrates and starch which is beneficial for
diabetics
 Carrots contain potassium which is an essential mineral,
important for blood pressure control
 Cucumber contains up to 96% water which promotes hydration of
our body
 Apples are good for bone health
 Oranges promote immune system and prevents cancer
 Oranges prevents kidney stones and assists in weight loss
 Apple juice prevents asthma and cleanses liver
 Apples offer a solution for constipation

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 CONCLUSION

After analyzing the vegetables and fruits it can be well concluded that
all of them contain one or the other compounds vital for body
functioning. It is observed that carbohydrate is a predominant
constituent while fats are not present in most of the tested items. It is a
natural merit, as living organism require carbohydrate the most
common for generating energy. Among minerals, presence of calcium
is considerable as its present in all the selected food items. Iron,
magnesium and phosphorus are also present sufficiently. Many other
minerals form constituents of vegetables and fruits, but in trace
quantities as body require them very less.

The results throw a light on significance of vegetables and fruits as their

constituents are vital compounds and nutrients. The deficiency of these
nutrients can lead to various metabolic disorders. So, besides cereals,
milk and its products and non-vegetarian food items, vegetable and
fruits must be included in a daily balanced diet of all. More effort is
required to make everyone realizes their significance for a healthy,
disease-free, long lifestyle.

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 PRECAUTIONS
 Use a test tube holder to heat the test tube
 Face the open end of the test tube away from the face while
heating
 Do not add excess acid for the various tests
 Juices with dark color are suggested to be diluted as the color of
the juice may change the color of the expected observation

BIBLIOGRAHY
 Comprehensive PRACTICAL CHEMISTRY FOR CLASS XI
 NCERT Text Book – Chemistry Class XI
 www.google.com
 www.academia.edu
 www.healthline.com
 www.slideshare.net

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