JSS PUBLIC SCHOOL

(SENIOR SECONDARY)
(Affiliated to CBSE, New Delhi)
HSR LAYOUT, BENGALURU - 102

CHEMISTRY INVESTIGATORY PROJECT

2022-23

TOPIC: ANALYSIS OF VEGETABLE AND FRUIT JUICES

SUBMITED BY SUBMITED TO
NAME RAMA G.K CHEMISTRY DEPARTMENT
REG.NO. __________

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 JSS PUBLIC SCHOOL
(SENIOR SECONDARY)
(Affiliated to CBSE, New Delhi)
HSR LAYOUT, BENGALURU - 102

CERTIFICATE
This is to certify that RAMA, a student of class XII has successfully completed

the investigatory project on ANALYSIS OF VEGETABLE AND FRUIT JUICES

during the year 2022 - 23 in partial fulfillment of chemistry practical
examination conducted by AISSCE, New Delhi.

Register Number: Signature of the Principal

Date of Practical Examination:

School Seal

Signature of the Eternal Examiner Signature of the Eternal Examiner

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 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude

to my teacher Mrs. Manasa for able guidance and
support in completing the project.

I would also like to extend my gratitude to our principal

Mrs. Kharola for providing all the facilities that were
required.

Secondly, I would like to thank my parents and friends

who helped me complete the project within the given
time. Thank you for your continuous support.

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 CONTETNS

Sl. TOPIC Pg.

No. No.
1. Introduction -5-
2. Aim -6-
3. Requirements -7-
4. Procedure -9-
5. Observation -11-
6. Result -12-
7. Conclusion -13-
8. Photos -14-
9. Bibliography -15-

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 INTRODUCTION
Human body is like an engine. To keep it going we must
provide it with the right kind of fuel. This is balanced
food. Fruits and vegetable are always a part of balanced
diet That means fruits vegetables provide our body with
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
and vegetables contain complex organic compounds, for
e.g., anthocin, chlorophyll, esters (flavoring compounds),
carbohydrates, vitamins and can be tested in any fruits
or vegetable by extracting out its juice and then
subtracting it to various tests which are for detection of
different classes of organic compounds. Detection of
minerals in vegetables or fruits means detection of
elements other than carbon, hydrogen and
oxygen. Besides wheat, rice and milk, fruits and
vegetables form an important part of balanced. The
knowledge of various essential constituents of food and
the food materials in which these ingredients are
available are must. Therefore, study could be
undertaken to investigate the constituents of various
fruits and vegetables.

AIM

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To analyze some fruit and vegetable juices for the
contents present in them.

To find out the presence of:

1. Acidity

2. Starch

3. Carbohydrates

4. Iron

5. Calcium

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 REQUIREMENTS

1. Test Tubes

2. Burner

3. Litmus paper

4. Laboratory reagents

5. Fruits juices

6. Vegetables juices

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 CHEMICAL REQUIREMENTS

1. pH indicator

2. Iodine solution

3. Fehling solution A and Fehling solution B

4. Sodium hydroxide

5. Copper sulphate

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 PROCEDURE
The vegetable juices are diluted using distilled water.
The distilled water is added to it in order to remove color
and to make it colorless so that color change can be
easily watched and noted down. Now test for food
substance is taken down with the solution

ACIDITY:
Take 5ml each of various fruit and vegetable juices in
different test tubes and pH paper in them. If pH is less
than 7, the juice is acidic and if pH is more than 7, the
juice is basic.

STARCH:
Take 2ml of juice in a test tube and add few drops of
iodine solution. It turns blue black in color than the
starch is present.

CARBOHYDRATE:
To 2 ml of juice add 1ml of Fehling solution A and 1 ml
of Fehling solution B and boil. Red ppt. indicates the
presence of reducing sugars like maltose, glucose,
fructose and lactose.

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PROTIEN:
To about 3 ml of 5% NaOH solution, add 2 drops of 1%
CuSO4 solution so that permanent blue color is
obtained. Add juice to it and shake the solution. Violet
colored precipitate indicates protein in the solution.

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 OBSERVATION

CUCUMBER:
Sl.No. TEST OBSERVATION
1. ACID/BASE pH Turns Red
2. STARCH No Blue Color
3. PROTIEN No Violet Color
4. CARBOHYDRATE Red Precipitate

CARROT:
Sl.No. TEST OBSERVATION
1. ACID/BASE pH Turns Red
2. STARCH No Blue Color
3. PROTIEN No Violet Color
4. CARBOHYDRATE Red Precipitate

TOMATO:
Sl.No. TEST OBSERVATION
1. ACID/BASE pH Turns Red
2. STARCH No Blue Color
3. PROTIEN No Violet Color
4. CARBOHYDRATE Red Precipitate

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 RESULT
CUCUMBER:
SL. TEST PRESENT/
NO. ABSENT
1. ACID/BASE PRESENT
2. STARCH ABSENT
3. PROTIEN ABSENT
4. CARBOHYDRATE PRESENT

CARROT:
SL. TEST PRESENT/
NO. ABSENT
1. ACID/BASE PRESENT
2. STARCH ABSENT
3. PROTIEN ABSENT
4. CARBOHYDRATE PRESENT

TOMATO:
SL. TEST PRESENT/
NO. ABSENT
1. ACID/BASE PRESENT
2. STARCH ABSENT
3. PROTIEN ABSENT
4. CARBOHYDRATE PRESENT

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 CONCLUSION

From the table give behind it can be conducted that

most of the fruits & vegetable contain carbohydrate &
vegetable contain carbohydrate to a small extent.
Proteins are present in small quantity.
Therefore, one must not only depend of fruits and
vegetable for a balanced diet.

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PHOTOS

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 BIBLIOGRAPHY
https://www.worldofchemicals.com/
www.seminarsonly.com
www.helthline.com
NCERT CHEMISTRY CLASS 11

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