Chemical analysis of vegetable and

fruit juice

NAME: Ananya MS
CLASS: XI A
ROLL NO: 1

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 Acknowledgement
I would like to express my special thanks of
gratitude to my teacher’s Mrs. Sindhu ma’am
and Mrs. Vanadana ma’am as well as our
principal Mrs. Tejashwini Sankeshwar who
gave me this opportunity to work a wonderful
Investigatory project on the topic Chemical
analysis of vegetable and fruit juice

I would also like to extend my heartfelt thanks to

my parents because without their help this
project would not have been successful. Finally, I
would like to thank my dear friends who have
been with me all the time.

Ananya MS
Class XI A

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 Index
S.no Topic Page
no
1. AIM 4
2. Requirements 5
3. Theory 6
4. Procedure 7
5. Observation 9
6. Result 10
7. Bibliography 11

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 Aim

To
analyses
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some
fruits &
vegetable
s juice for
the
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contents
present in
them.
To
analyses
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some
fruits &
vegetable
s juice for
the
7|Page
contents
present in
them.
To
analyses
8|Page
some
fruits &
vegetable
s juice for
the
9|Page
contents
present in
them.
To
analyses
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some
fruits &
vegetable
s juice for
the
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contents
present in
them.
To
analyses
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some
fruits &
vegetable
s juice for
the
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contents
present in
them.
To
analyses
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some
fruits &
vegetable
s juice for
the
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contents
present in
them.
To
analyses
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some
fruits &
vegetable
s juice for
the
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contents
present in
them.
To
analyses
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some
fruits &
vegetable
s juice for
the
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contents
present in
them.To analyses some fruits & vegetables
juice for the contents present in them.

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 Requirement
vegetable and fruit juices
o lemon,
o apple,
o carrot
o potato
o bannana
Distilled water
Test tubes
Dropper
Measuring cylinder
pH paper/strips
chemicals required:
Benedict's reagent
Iodine solution
Sodium hydroxide (NaOH) solution
copper sulphate solution (CuSO4).

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 Theory
Vegetable and fruit juices have long been
recognised as vital components of a balanced diet
providing essential nutrients vitamins and
antioxidants crucial for maintaining health and well
being understanding the chemical composition of
these natural beverages is of paramount
importance for both nutritional and nutritional
assessment and quality control this experiment
aims to employ various chemical techniques to
analyse the constituents present in different
vegetable and Fruit juices.
The primary constituents of interest include
carbohydrate, organic acids ,vitamins, minerals
and potentially tracer elements overall this
investigation seeks to unravel the intricate
chemical makeup of vegetables and fruit juices
shedding light on their nutritional value and aiding
in appreciation of their role in maintaining a
healthy and balanced diet.

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 Procedure
1.pH Test:
Use pH paper or strips to determine the pH of
each juice. Record the pH values.
2.Carbohydrate Test (Benedict's Test):
Label several test tubes for each juice. Fill each
test tube with a 2ml of the respective juice.
Add an equal volume of Benedict's reagent to
each test tube.
Heat the test tubes in a water bath for a few
minutes.
Observe any colour changes. Blue to green,
yellow, orange, or red indicates the presence of
carbohydrate
3.Starch Test (Iodine Test):
Label test tubes for each juice.
Fill each test tube with a 2ml of the respective
juice.

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Add a few drops of iodine solution to each test
tube.
Observe any colour change. Blue-black
indicates the presence of starch.

4.Protein Test (Biuret Test):

Label test tubes for each juice.
Fill each test tube with a 2ml of the respective
juice.
Add a few drops of NaOH solution to each test
tube.
Add a drop of copper sulphate solution (CuSO4).
Observe any colour change. Violet or purple
indicates the presence of proteins.

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 Observation
Tests lemon potato Apple Carrot
Benedict
Carbohydrat Carbohydrat Carbohydrat Carbohydrat
s test
e is absent e is present e is present e is present

Iodine Starch is Starch is Starch is Starch is

absent present present present
test
Biuret Protein is Protein is Protein is Protein is
absent present absent present
test
PH test 1 3 5 6

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 Result
Apple shows colour change to red, Carrot shows
colour change to yellow and Potato shows
colour change to Bluish green this shows the
presence of carbohydrates.

Apple, carrot and potato shows presence of
starch by turning blue black.

Carrot and potato shows presents of protein by
turning Violet or purple.

All the Juice samples are acidic.

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 Precautions
 Ensure that the vegetable and fruit juices are
fresh and free from contaminants. Use clean
and sanitized equipment to extract the juices.
 Maintain consistent conditions during the
experiment, including temperature, humidity,
and lighting.

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 Bibliography
Comprehensive laboratory manual in chemistry
for class XI
https://www.youtube.com/
NCERT lab manual
www. Wikipedia.com
https://www.studocu.com/

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Thankyo
u!

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