VIDYA BHAVAN PUBLIC SCHOOL

2019-2020

A Project work based on

To compare the composition of fresh

and Fermented Coconut Water.

Submitted By: Submitted to:

PURVIKA JOSHI Mrs.Veenu MURJHANI

 Certificate
This is to certify that Purvika Joshi, student of Class XII
A, Vidya Bhavan Public School, Indore has completed
the project titled “TO COMPARE THE COMPOSITION
OF FRESH AND FERMENTED COCONUT WATER’’
during the academic year 2019-2020, and submitted
satisfactory report as compiled in the following pages
under the supervision of Mrs. Veenu Murjhani.

External Examiner Internal Examiner

Principal
 Acknowledgement
There are times when silence speaks so much loudly than
words of praise to only as good as belittle a person,
whose words do not express, but only put a veneer over
the true feelings, which are of gratitude at this point of
time”
I would like to express my sincere gratitude to my
Chemistry Teacher Mrs. Veenu Murjhani for her vital
support, guidance and encouragement, without which this
project would not have come forth.

-Purvika Joshi
 INDEX

 INTRODUCTION

 COMPOSITION OF COCONUT WATER PER 100gm

 APPLICATIONS OF COCONUT WATER

 EXPERIMENT

o AIM
o APPARATUS REQUIRED
o FERMENTATION OF COCONUT WATER
o EXPERIMENTS ON COCONUT WATER
o EXPERIMENT ON FERMENTED
COCONUT WATER
o RESULT

 BIBLIOGRAPHY
 INTRODUCTION
Coconut water is the clear liquid inside coconuts (which
are fruits of the coconut palm). In early development, it
serves as a suspension for the endosperm of the coconut
during the nuclear phase of development. As growth
continues, the endosperm matures into its cellular phase
and deposits into the rind of the coconut pulp.

HARVESTING
Fresh coconuts are typically harvested from the tree while
they are green. A hole may be bored into the coconut to
provide access to the liquid and meat. In young coconuts,
the liquid and air may be under some pressure and may
spray slightly when the inner husk is first penetrated.
Coconuts which have fallen to the ground are susceptible
to rot and damage from insects or animals
NUTRITIONAL VALUE
Providing 19 calories in a 100ml amount , coconut water
is 95% water and 4% carbohydrates, with protein and
total fat content under 1% each (table).Coconut water
contains small amounts of vitamins and dietary minerals
all under 10% of the daily value.
The coconut (Cocos nucifera L.) is an important fruit tree
in the tropical regions and the fruit can be made into a
variety of foods and beverages. The edible part of the
coconut fruit (coconut meat and coconut water) is the
endosperm tissue. Endosperm tissues undergo one of
three main modes of development, which are the nuclear,
cellular and helobial modes and the development of
coconut endosperm belongs to the nuclear mode.
Initially, the endosperm is a liquid containing free nuclei
generated by a process, in which the primary endosperm
nucleus undergoes several cycles of division without
cytokinesis (the process in which the cytoplasm of a
single eukaryotic cell is divided to form two daughter
cells). Cytokinesis then occurs, progressing
from the periphery towards the center, thus forming the
cellular endosperm layer.
At first, the cellular endosperm is translucent and jelly-
like, but it later hardens at maturity to become white flesh
(coconut meat). Unlike the endosperms of other plants
(e.g., wheat and corn), the cellularization process in a
coconut fruit does not fill up the entire embryo sac cavity,
but instead leaves the cavity solution-filled.
This solution is commonly known as coconut water and it
is of cytoplasmic origin. Nutrients from coconut water are
obtained from the seedapoplasm (surrounding cell wall)
and are transported symplasmically (through
plasmodemata, which is the connection between
cytoplasms of adjacent cells) into the endosperm.
COMPOSITION OF COCONUT WATER PER
100gm

ENERGY 79kj(19kcal)
Carbohydrates 3.71g
Sugers 2.61g
dietary fibre 1.1g
Fat 0.2g
Protein 0.72g
Water 94.99g
Vitamin a equiv. 0 µg (0%)
beta-carotene 0 µg (0%)
Thiamine (vit. B1) 0.03 mg (3%)
Riboflavin (vit. B2) 0.057 mg (5%)
Vitamin B6 0.032 mg (2%)
Vitamin C 2.4 mg (3%)
Vitamin E 0 mg (0%
Vitamin K 0 µg (0%)
Calcium 24 mg (2%)
Iron 0.29 mg (2%)
Magnesium 25 mg (7%)
Phosphorus 20 mg (3%)
Potassium 250 mg (5%)
Zinc 0.1 mg (1%)
APPLICATIONS OF COCONUT WATER

o Makes an excellent oral rehydration sports beverage –

replaces electrolytes from exercise, heat stress and illness.
o Aids in exercise performance.
o Natural isotonic beverage – contains the same level of
electrolytes found in human blood.
o Has 15 times the amount of potassium as most sports and
energy drinks (264 mg vs 12.5 mg /100 ml).
o Reduces problems for infants suffering from intestinal
disturbances.
o Cardio protective: helps regular blood pressure (due to
high potassium); improves circulation.
o Reduces swelling in hands and feet.
o Prevents abnormal blood clotting.
o Aids in kidney function including those with kidney
stones; .
o Nutritional support for those with urinary tract/bladder
problems.
o Helps balance blood sugar in diabetics.
o Improves digestion.
o Reported by some people to reverse cataracts.
o Contains nutrients that feed friendly gut bacteria.
o Helps relieve constipation or diarrhea.
o Possesses anti-aging properties.
o Nutritional support for healthy skin: restores strength and
elasticity to skin; reduces age spots; reduces wrinkles and
sagging.
o Regulates the functioning of the intestine which promotes
smoother, more hydrated skin.
o Enhances healing of wounds and lesions.
o Supports good vision and provides nutritional support in
those who have a tendency towards glaucoma.
o Contains potent antioxidants.
o Nutritionally supports immune function.
o Provides nutrients important in preventing osteoporosis.
 Aim:
Comparison of composition of fresh and fermented
coconut water
APPARATUS REQUIRED
1. TEST TUBES, TEST TUBE STAND.

2. Filter paper.

3. GLASS ROD, BEAKER, ph PAPER, BURNER.

4. REAGENTS, CHEMICALS reqd. TO TEST

PRESENCE ANIONS AND CATIONS.
FERMENTATION OF COCONUT WATER

1. Take some pure coconut water in a flask and add some

quality yeast powder in it.

2. Keep it undisturbed for 2-3 days in a dark, cool place.

o It is used to produce coconut vinegar.
o It is also used to make nata de coco, a jelly-like
food.
 EXPERIMENTS ON COCONUT
WATER
SN Experiment Observation inference
o.
1. Coconut water + Yellow PO4
Present
pinch of crystallin
ammonium e ppt
molybdate+conc.HNO3
2. Coconut water + White SO4
present
water + lead acetate ppt.
insolubl
e in
hot
ammoniu
m
acetate
3. Coconut water + White ppt. C2O4
Ca(OH)2 present
4. Coconut water + conc. No CH3COO
H2SO4 H
odour of absent
vinegar
5. Coconut water + fresh Brown ring NO3
FeSO4 observed present
solution conc.
H2SO4
dropwise
6. Coconut water + White ppt. Cl absent
AgNO3 soluble
solution
in
excess
ammoniu
m
 hydroxid
e

7. Coconut water + picric Yellow color K present

acid
8. Coconut water is Brick red & golden Ca , Na
introduced flame present
into flame using Pt wire
9. Coconut water + NaOH White ppt. Zn present
solution
+ H2S gas
10. Coconut water + White ppt. Mg
Na2HPO4 present
solution + NH4 in excess
11. Pour a drop of coconut Ph=6 Acidic
water on nature
ph paper
12. Coconut water + iodine No blue-black color Starch
obtained absent
13. Coconut water + conc. Yellow ppt. not Proteins
HNO3 obtained are
absent
14. Pour a drop of coconut Paper becomes Fats
water on translucent present
filter paper
 EXPERIMENT ON FERMENTED COCONUT
WATER

SNo. Experiment Observation Inference

1. Fermented Yellow PO4 present
coconut crystalline ppt.
water +
pinch of
ammoniu
m
molybdate

+
conc. HNO3
2. Fermented White ppt. SO4 present
coconut water insoluble in
+ water + hot
lead acetate ammonium
acetate
3. Fermented White ppt. C2O4 present
coconut water
+ Ca(OH)2
4. Fermented NO odour of CH3COOH
coconut water Vinegar absent
+ conc. H2SO4
5. Fermented Brown ring NO3 present
coconut water observed
+ fresh
FeSO4
solution +
conc.H2So
 4 drop wise

6. Fermented White ppt. Cl absent

coconut water soluble in
+ Agno3 excess
solution ammonium
hydroxide
 RESULT
o The pure sample of coconut water contains
:
Chloride, Nitrate, Phosphate,
Dichromate, Zinc, Magnesium
,Potassium, Calcium, Sodium ions.
o The fermented sample of coconut water
also contains :
Chloride, Nitrate, Phosphate, Dichromate,
Zinc, Magnesium, Potassium, Calcium,
Sodium ions.
 BIBLOGRAPHY
o N.C.E.R.T. book
th
o G.R.B. Class 12 chemistry
th
o Comprehensive Class 12 chemistry