CHEMISTRY

INVESTIGATORY PROJECT

NAME :- ANUJ KIRAN PATIL

STD :- 11TH DIV :- C
ROLL NO :- 11C07
CLASS TEACHER :- MRS. SAPNA TIWARI

INDEX
SL.NO TOPIC Pg no

1. AIM 5
2. THEORY 5

3. MATERIAL REQUIRED 6
4. PROCEDURE 7

5. OBSERVATION AND RESULTS 8

6. CONCLUSIONS 11
7. PRECAUTIONS 12

8. BIBLIOGRAPHY 12

AIM :- TO STUDY VEGETABLE AND FRUIT

JUICES.
INTRODUCTION :- FRUIT JUICES AND
VEGETABLE JUICES ARE FULL OF NUTRIENTS.

 THEORY :-
# Vegetable juice is a juice drink made primarily
of blended vegetables and also available in the
form of powders. Vegetable juice is often mixed
with fruits such as apples or grapes to improve
flavor. It is often touted as a low-sugar alternative
to fruit juice, although some commercial brands of
vegetable juices use fruit juices as sweeteners, and
may contain large amounts of sodium.
# Fruit juice is 100% pure juice made from the
flesh of fresh fruit or from whole fruit, depending
on the type used. It is not permitted to add sugars,
sweeteners, preservatives, flavourings or
colourings to fruit juice.

 MATERIALS REQUIRED :-
1. VEGETALE AND FRUIT JUICES OF
ORANGE CARROT CUCUMBER.
2. Ph PAPER
3. WATCH GLASS
4. GLASS ROD
 5. 6 TEST TUBES
6. TEST TUBE STAND
7. BURNER
8. MEASURING TUBE
9. IODINE SOLUTION
10. NINHYDRIN SOLUTION
11. FEHLING A AND B SOLUTION
12. NH4Cl
13. (NH4)2C2O4
14. PICRIC ACID
15. NH4OH
16. Na2HPO4

 PROCEDURE:-

1.THE JUICES ARE MADE DILUTE BY ADDING

WATER TO IT, IN ORDER TO REMOVE COLOURS
AND TO MAKE IT COLOURLESS SO THAT
COLOUR CAHNGE CAN BE EASILY WATCHED
AND NOTED DOWN .
2. NOW TEST FOR FOOD COMPONENTS ARE
TAKEN DOWN WITH THE SOLUTIONS.

 OBSERVATIONS AND
RESULTS :-
# TEST

 (TEST FOR ACIDITY)

1. TAKE 5 ml OF ORANGE JUICE IN A TEST
TUBE AND DIP IN A PH PAPER.
OBSERVATIONS :-
1. THE pH COMES OUT TO BE 6 .
RESULTS
1. ORANGE IS ACIDIC.

 (TEST FOR STARCH)

1. TAKE 2 ml OF JUICE IN A TEST TUBE AND
ADD FEW DROPS OF IODINE SOLUTION.
OBSERVATIONS :-
1. LITMUS PAPER TURNS BLUE.
2. ABSENSE OF BLUE BALCK COLOUR .
RESULT :-
1. ORANGE JUICE IS ACIDIC.

 (TEST FOR CARBOHYDRATE)

1. TAKE 2 ml OF JUICE AND 1 ml OF FEHLING
SOLUTION A & B AND BOIL IT. RED
PRECIPITATES INDICATES THE PRESENSE
OF PRODUCING SUGAR LIKE MALTOSE,
GLUCOSE, FRUCTOSE AND LACTOSE.
OBSERVATIONS :-
 1. NO RED COLOURED PRECIPITATES
OBTAINED.
RESULTS :-
1. CARBOHYDRATES ABSENT.

 (TEST FOR IRON)

1. TAKE 2 ml OFJUICE ADD DROP OF CONC.
NITRIC ACID .
2. BOIL THE SOLUTION COOL AND ADD 2-3
DROPS OF POTASSIUM SULPHOCYANIDE
SOLUTION . BLOOD RED COLOURS SHOW
THE PRESENCE OF IRON.
OBSERVATIONS :-
1. ABSENCE OF BLOOD RED COLOUR .
RESULT :-
1. IRON IS ABSENT.
 (TEST FOR CALCIUM)
1. TAKE 2 ml OF CARROT JUICE ADD
AMMONIUM CHLORIDE AND AMMONIUM
HYDROXIDE SOLUTIONS.
2. FILTER THE SOLUTION AND TO THE
FILTERATE ADD 2ml OF AMMONIUM
OXALATE SOLUTION .
3. WHITE ppt OR MILKINESS INDICATES THE
PRESENSE OF CALCIUM .
OBSERVATION :-
1. YELLOW PRECIPITATE IS OBTAINED.
RESULT :-
1. CALCIUM IS PRESENT.

 CONCLUSIONS :-

1. FROM THE INFORMATION FROM ABOVE

IT CAN BE CONDUCTED THAT MOST OF
FRUITS & VEGETABLE CONTAIN
CARBOHYDRATES TO A SMALL EXTENT.
2. PROTIENS ARE PRESENT IN SMALL
QUANTITY.
3. THEREFORE, ONE MUST NOT ONLY
DEPEND ON EATING FRUIT AND
VEGETABLES FOR A BALNCED DIET WE
CAN DRINK THEIR JUICES TO MAINTAIN
OUR HEALTH.

 PRECAUTONS :-

1. WE SHOULD KEEP IN MIND THAT WE

MUST WEAR GLOVES .
2. WE SHOULD BE CAREFULL WITH
CHEMICALS.
3. REMEMBER TO DILUTE JUICES BEFORE
USE.
  BIBLIOGRAPHY :-
I HAVE USED THESE FOLLOWING SITES FOR
REFERENCES AND BOOKS TOO.
1. Chemistryguru.com
2. Fruit analysis by Hans .F.Linskens
3. NCERT Class 11th part 1 and 2