INVESTIGATORY

PROJECT

SUBJECT: CHEMISTRY ACADEMIC

YEAR: 2021 – 2022

Completed By,
NAME: HARINI G IYAR

CLASS: 12-A

ROLL–NO: 16

SUB-CODE: 043

SCHOOL: PRESIDENCY SCHOOL BANGALORE EAST

(PSBE)
 INDEX

 Acknowledgement 01

 Introduction 02

 Objective &Theory 04

 Materials Required 06

 Procedure 06

 Observation & Result 09

 Bibliography 09
 ACKNOWLEDGEMENT
I express my deep sense of gratitude to our luminary
Principal, Dr G Thangadurai who has continuously
motivated and extended his helping hand to us.

My sincere thanks to Ms Neha Sharma, Master In-charge, A

guide, Mentor all the above a friend, who critically reviewed
my project. Apart from my efforts, the success of this project
depends largely on the encouragement and guidelines of
many others. I take this opportunity to express my gratitude
to the people who have been instrumental in the successful
completion of this project.

I express a deep sense of gratitude to almighty God for

giving me strength for the successful completion of the
project. I express my heartfelt gratitude to my parents for
their constant encouragement while carrying out this
project.

I gratefully acknowledge the contribution of the individuals

who contributed to bringing this project up to this level, who
continue to look after me despite my flaws and helped in
solving every problem, that occurred during the
implementation of the project.

The guidance and support received from all the members

who contributed to this project were vital for the success of
the project. I am grateful for their constant support and
help.
 INTRODUCTION: -
People look at food labels for a variety of reasons. But
whatever the reason, many consumers would like to know
how to use this information more effectively and easily.

Nutritional value or nutritive value as part of food quality is

the measure of a well-balanced ratio of the essential
nutrients carbohydrates, fat, protein, minerals, and vitamins
in items of food or diet concerning the nutrient
requirements of their consumer.

Carbohydrates are polyhydroxy aldehydes, ketones or

compounds transformed into a large group of organic
compounds that occur in foods and living tissues, including
sugars, starch, and cellulose.
Carbohydrates are your body's main source of energy: They
help fuel your brain, kidneys, heart muscles, and central
nervous system. For instance, fibre is a carbohydrate that
aids in digestion, helps you feel full, and keeps blood
cholesterol levels in check. Your body can store extra
carbohydrates in your muscles and liver for use when you're
not getting enough carbohydrates in your diet. A
carbohydrate-deficient diet may cause headaches, fatigue,
weakness, difficulty concentrating and nausea.

Proteins consist of hundreds or thousands of smaller units

called amino acids that are attached in long chains to each
other. It is possible to combine 20 different types of amino
acids to make a protein. Protein is an important building
block of bones, muscles, cartilage, and skin. Your body uses
it to build and repair tissue. Red blood cells contain a
protein compound that carries oxygen throughout the body.
This helps supply your entire body with the nutrients it
needs. Protein plays an important role in hormone
regulation, especially during the transformation and
development of cells during puberty.

Fat is a good source of energy, and we need some fat in our

diets to help our bodies to absorb the fat-soluble vitamins A,
D, E and K. Within the body, fatty acids form part of our cell
membranes and fat also helps to insulate and protect our
internal organs, contributes towards maintaining our body
temperature and is involved in lots of body processes such
as the development of our brains and the communications
which occur between different cells. Cholesterol is needed to
produce bile acids, which help us to digest food and some of
our hormones.
 OBJECTIVE AND THEORY
Objective:

To analyze the nutrients (carbohydrates, proteins, and fats),

present in unknown food samples.

Theory:

Section 1- Carbohydrates

The word carbohydrate is formed from the words carbon and

hydrogen. Carbohydrates are combinations of the chemical
elements carbon and hydrogen plus oxygen.

The following are the tests to identify the presence of

carbohydrates.

1. Molisch’s test

2. Iodine test

(a) Molisch’s Test: Molisch’s test is a general test for

carbohydrates. This test is given by almost all the
carbohydrates. In this test, concentrated sulfuric acid converts
the given carbohydrate into furfural or its derivatives.
Note: The appearance of a purple or violet ring confirms the
presence of carbohydrates.

This test is given by reducing sugars. Carbohydrates react with

Tollens reagent and form a silver mirror on the inner walls of
the test tube. This confirms the presence of reducing sugars.
Silver ions are reduced to metallic silver. The chemical reaction
is given below.

(b) Iodine Test: This test is only given by starch. Starch reacts
with iodine solution forms a complex blue colour solution. On
heating, the blue colour disappears and on cooling the blue
colour reappears. The chemical reaction is given below.

Note: The appearance of blue colour solution confirms the

presence of starch.

Section 2- Proteins

Protein has a high molecular mass long-chain polymer composed

of α-amino acids. Proteins are constituents of cells and are
hence present in living bodies. Proteins contain carbon,
hydrogen, nitrogen, oxygen, phosphorus, and Sulphur. The
following are the tests carried out to find the presence of
proteins in each sample.

1. Xanthoproteic test

2. Ninhydrin test

(a) Xanthoproteic Test: Proteins on treatment with nitric acid

gives a yellow or orange colour. Concentrated nitric acid is used
for nitration. In the treatment of nitric acid, proteins give
yellow precipitate which turns to orange colour on treatment
with alkali.
Note: The appearance of yellow colour solution confirms the
presence of proteins.

(b) Ninhydrin Test: Proteins react with pyridine solution of

ninhydrin gives coloured solution from deep blue to violet-pink
sometimes even red colour in some cases. Ninhydrin solution is
prepared by dissolving 0.1gm of ninhydrin in about 100ml of
distilled water. But this solution of ninhydrin is unstable and
can be kept for two days.

The chemical reaction is given below.

Note: The appearance of violet colour solution confirms the

presence of proteins.

Section 3- Fats

Fats and oils are greasy and on hydrolysis with aqueous or

alcoholic sodium or potassium hydroxide to liberate glycerol.
Fats and oils are of vegetable or animal origin. The following are
the tests to identify the presence of fats and oils.

1. Acrolein test

2. Ethanol test

(a) Acrolein Test: Fats and oils when heated with some crystals
of potassium bisulfite KHSO4 in a test tube. A pungent irritating
odour or smell of acrolein confirms the presence of fat or oil.
The chemical reaction is given below.
Note: If there is a pungent irritating odour then the presence of
fats or oil is confirmed.

(b) Ethanol test: This method involves adding ethanol to a very

small amount of the test substance. Shake or crush the food to
make it dissolve. Add this to a test tube of water. A white (milk-
like) emulsion indicates the presence of fats or oils.
MATERIALS REQUIRED: -
Section 1- Carbohydrates

 Carbohydrate sample (cane sugar-sucrose)

 Molisch’s reagent
 Conc. Sulphuric acid
 Iodine solution
 Test tubes
 Test tube holder
 Test tube stand
 Dropper

Section 2- Proteins

 Protein sample (soy milk-contains tyrosine)

 Sodium hydroxide
 Nitric acid
 Ninhydrin reagent
 Distilled water
 Test tubes
 Test tube holder
 Dropper

Section 3- Fats

 Fat sample (vegetable oil)

 Potassium bisulfate
 Ethanol
 Test tubes
 Test tube holder
 Dropper

PROCEDURE: -
Section 1- Carbohydrates

(a) Molisch’s Test:

 Take 2ml of the given sample solution in a clean test tube.

 Add 2-3 drops of Molisch reagent slowly.
  Now add concentrated sulfuric acid along the sides of the
test tube.
 The acid layer forms a layer at the bottom.
 Note the junction of the two layers.
(b) Iodine Test:

 Take the sample solution to be tested in a clean test tube.

 Add 2-3 drops of iodine solution.
 Observe the colour change.
Section 2- Proteins

(a) Xanthoproteic Test:

 Take 2ml of the given sample compound in a test tube.

 Add a few drops of concentrated sulfuric acid and heat.
(b) Ninhydrin Test:

 Take the sample solution to be tested in a clean test tube.

 Add 1-2ml of ninhydrin solution to it.
 Boil the mixture and observe the change.
Section 3- Fats

(a) Acrolein Test:

 Take the sample to be tested in a test tube.

 Add a few crystals of potassium bisulfate to it.
 Heat the mixture and observe the change in odour.
 If there is a pungent irritating odour, then the presence of
fate or oil is confirmed.

(b) Ethanol Test:

 Take the sample and add ethanol to it

 Shake or crush the food to make it dissolve.
 Filter or dilute the food and ethanol mix so that you get a
clear liquid (a solution of fat in ethanol).
  Add this to a test tube of water. A white (milk-like)
emulsion indicates the presence of fats or oil.

OBSERVATIONS: -
Section 1- Carbohydrates

 Molisch test gives a purple ring on reaction with

carbohydrates
 If there is the appearance of a blue colour, then the
presence of starch is confirmed.

Section 2- Proteins

 For Xanthoproteic Test, if there is the formation of a

yellow precipitate, then the presence of protein is
confirmed.

 For the Ninhydrin test, if there is the appearance of blue

colouration, then the presence of protein is confirmed.

Section 3- Fats

 For the ethanol test, a cloudy filtrate is obtained.

RESULT: -
The given organic food samples contain carbohydrates, proteins,
and fats respectively.

BIBLIOGRAPHY:-
 NCERT class 12 Chemistry.
 https://en.wikipedia.org/wiki/Nutritional_value
 https://byjus.com/chemistry/laboratory-test-of-proteins/
 https://byjus.com/chemistry/tests-of-carbohydrates/
 https://www.fda.gov/food/new-nutrition-facts-label/
how-understand-and-use-nutrition-facts-label