VELAMMAL BODHI CAMPUS

ANUPPANADI

PROJECT REPORT ON
ANALYSIS OF CARBOHYDRATES, PROTEINS AND
FATS IN VARIOUS FRUIT JUICES AND VEGETABLES

DEPARTMENT OF CHEMISTRY

NAME: J.TANAYA
CLASS: 12B2
 BONAFIDE CERTIFICATE

This is to certify that this is the bonafide record of project work done

by Master / Miss ______________________________ of grade XII

during the academic year 2022-2023, submitted for AISSCE

CHEMISTRY PRACTICAL EXAMINATION to be held on

_______________ at VELAMMAL VIDYALAYA,

ANUPPANADI, MADURAI.

TEACHER INCHARGE PRINCIPAL

EXTERNAL EXAMINER INTERNAL EXAMINER

 ACKNOWLEDGEMENT
In the accomplishment of this project successfully,
many people have best owned upon me their
blessings and the heart pledged support, this time
I am utilizing to thank all the people who have
been concerned with project.
Primarily I would thank god for being able to
complete this project with success. Then I would
like to thank my principal Mr.Balamurugan and
biology teacher Mrs.saranya, whose valuable
guidance has been the ones that helped me patch
this project and make it full proof success her
suggestions and her instructions has served as the
major contributor towards the completion of the
project.
Then would like to thank my parents and friends
who have helped me with their valuable
suggestions and guidance has been helpful in
various phases of the completion of the project.
Last but not the least would like to thank my
classmates who have helped me a lot
INDEX

1. Aim
2.Introduction
3.Theory
4.Materials required
5.Theory
6.Result
7.Conclusion
8.bibliography
 AIM
To analyse the presence of carbohydrate, proteins and
fats in vegetables and fruit juices

INTRODUCTION
Vegetables are parts of plants that are consumed by
humans or other animals as food. The original meaning
is still commonly used and is applied to plants
collectively to refer to all edible plant matter, including
the flowers, fruits, stems, leaves, roots, and seeds. An
alternative definition of the term is applied somewhat
arbitrarily, often by culinary and cultural tradition. It
may exclude foods derived from some plants that are
fruits, flowers, nuts, and cereal grains, but include
savoury fruits such
as tomatoes and courgettes, flowers such as broccoli,
and seeds such as pulses.
Benefits of vegetables include:

i. Fight inflammation
ii. Improve blood pressure
iii. Up your fiber
iv. Improve your skin
v. Help your eyes
vi. Reduce risk of heart disease

Fruit juices
Juicing extracts the juice from fresh fruits or vegetables.
The liquid contains most of the vitamins, minerals and
plant chemicals (phytonutrients) found in the fruit.
However, whole fruits and vegetables also have healthy
fiber, which is lost during most juicing.

They say juicing can reduce your risk of cancer, boost

your immune system, remove toxins from your body,
aid digestion and help you lose weight. However,
there's no scientific evidence that extracted juices are
healthier than the juice you get by eating the fruit or
vegetable itself.
Theory
The presence of carbohydrates, fats and proteins in any
food stuff is detected by performing the tests for
proteins, fats and carbohydrates with the extract of the
foodstuff. The advantage is these tests do not interfere
with each other.

Test for Carbohydrates:

1. Fehling’s test – Given sample food + Fehling’s reagent →

Red precipitate confirms the presence of carbohydrates
2. Tollen’s test – Given sample food + Tollen’s reagent →
Silver mirror confirms the presence of carbohydrates.

Test for Proteins:

1. Biuret test – Given sample food + Aqueous copper sulfate
→ Violet colouration confirms the presence of Proteins
2. Ninhydrin test – Given sample food + Pyridine solution of
ninhydrin → Violet colour solution confirms the presence
of proteins.

Test for Oils and Fats:

1. Translucent spot test – Given sample food + rubbed

between the folds of filter paper → presence of
translucent spot then the presence of fats is confirmed.
2. Acrolein test – Given sample food + Potassium bisulfite
KHSO4 → Pungent irritating odor then the presence of
fats or oil is confirmed.
MATERIALS REQUIRED
1. Vegetables
i. Tomato
ii. Potato
iii. Raddish

2. Fruit juices
i. Apple
ii. Orange
iii. Grape

3. test tubes

4. laboratory reagents
i. iodine solution
ii. ninhydrin solution
iii. fehling’s solution
iv. benedicts reagent
v. Tollens reagent
vi. Mineral acids – HNO3
PROCEDURE
The fruits and vegetables whose juices are to be tested
are cut into small pieces. The juices are extracted by
using a juicer. The juices are filtered with the help
of a filter paper. The filtrate is taken out and
subjected to various tests for carbohydrates proteins,
fats and minerals

TEST FOR CARBOHYDRATES

Test Observation Inference
1. TOLLEN’S TEST A shinning silver The presence of CHO
Take 20 ml of given mirror is obtained on group of
juice in a test tube the inner side of the carbohydrate in
and add 2ml of test tube is obtained tomato, potato,
Tollen’s reagent in the test for all the radish, apple, grapes
( Ammonical juices except is confirmed. While
silver nitrate). Heat orange. it is absent in
the contents in a orange.
water bath.
2.FEHLING’S TEST Reddish brown This confirms the
Take equal volume precipitate is presence of CHO
of Fehling obtained in the group of
solution A and B test for all the carbohydrate in
in a test tube. juices except tomato, potato,
Add two drops of orange. radish, apple and
NaOH followed by grapes .While it
2ml of given is absent in
juice. Heat the orange.
contents in a
water bath.
II. TEST FOR PROTEINS
Test Observation Inference
1. BIURET TEST Blue colour changes This confirms the
Take 2ml of given to violet for all the presence of proteins
sample in a test juice samples. in tomato, potato,
tube and add NaOH radish, apple, orange
soln. followed by 2-3 and grape.
drops if CuSO4 soln.
Shake the contents
well.
2. NINHYDRIN TEST Blue colour is The presence of
Take 2ml of given observed in all the proteins in tomato,
sample juice in a test samples of juices. potato, radish,
tube and add 1ml of apple, orange and
Ninhydrin reagent in grape is confirmed
it and warm it

III. TEST FOR FATS

Test Observation Inference
1. TRANSLUCENT TEST A translucent, greasy This shows that oil or
Press a little of spot is observed only fat is present in
substance in a filter in the case of potato potato and apple
paper and then and apple. However while absent in
unfold the filter no translucent spot tomato, radish,
paper. is observed for orange and grape.
other samples.
2.ACROLIN TEST Pungent smell of This confirms the
Take 2ml of sample acrolin is observed in presence of oil or fat
juice and add a few the test for potato in potato and apple.
crystals of KHSO4 and apple. Also absence of fats
and heat the mixture is confirmed in
tomato, radish,
orange and grape
RESULT
After performing the tests for carbohydrates, proteins,
fats and minerals, following can be concluded about
their presence in different vegetables and fruits.
• Tomato contains carbohydrates and proteins.
• Potato contains carbohydrates, proteins and fats.
• Radish contains carbohydrates and proteins.
• Apple contains carbohydrates, proteins and fats.
• Orange contains proteins.
• Grape contains carbohydrates and proteins.

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 phosphorous 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 disorder. 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.
Bibliography

• https://pdfslide.net
• https://www.eatingwell.com
• https://mayoclinic.org
• https://scibd.com