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Chemistry project

Physics (Kendriya Vidyalaya Hebbal)

Studocu is not sponsored or endorsed by any college or university

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ANALYSIS OF VEGETABLES
AND
FRUIT JUICES

2015-16

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CERTIFICATE
This is hereby to certify that the original
and genuine investigation work has been
carried out to investigate about the
subject matter and the related data
collection and investigation has been
completed solely, sincerely and
satisfactorily by Shalu Gola Of Class
XII, Ess.Ess.Senior Secondary School,
Agra regarding his project titled ”
Analysis of Vegetables and Fruit
Juices”

Teacher’s Signature:

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ACKNOWLEDGEMENT
It would be my utmost pleasure to
express my sincere thanks to my
chemistry teacher Miss. Arti Pandey in
providing a helping hand in this project.
Her valuable guidance, support and
supervision all through this project are
responsible for attaining its present form.
I would also like to thank my parents as
they encouraged me to put forward my
project.

Shalu Gola

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AIM
To analyses some fruits &
vegetables juice for the
contents present in them.

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CONTENTS
1. INTRODUCTION

2. MATERIAL REQUIRED

3. CHEMICALS REQUIRED

4. PROCEDURE

5. TEST, OBSERVATION & INFERENCE

6. RESULT

7. PRECAUTIONS

8. BIBLIOGRAPHY

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INTRODUCTION
Fruits and vegetable are always a part of
balanced diet. That means fruits
vegetables provide our body 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 oxidixed to iron
oxide. So, we can conclude that fruits and
vegetables contain complex organic
compounds, for e.g., anthocin,
chlorophyll, esters(flavouring
compounds), carbohydrates, vitamins and

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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.

MATERIAL REQUIRED

 Test Tubes
 Burner
 Litmus paper
 Laboratory reagents
 Various fruits

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 Vegetables juices

CHEMICAL REQUIREMENTS
 pH indicator
 Iodine solution
 Fehling solution A and Fehling
solution B
 Ammonium chloride solution

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 Ammonium hydroxide
 Ammonium oxalate
 Potassium sulphocynaide
solution

PROCEDURE
The juices are made dilute by adding

distilled water to it, in order to remove

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colour and to make it colourless so that

colour change can be easily watched and

noted down. Now test for food

components are taken down with the

solution.

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TEST, OBSERVATION &

INFERENCE
Test Observation Inference
ORANGE TEST:
Test for acidity:
Take 5ml of orange juice in a test tube and dip a
The pH comes Orange juice is
pH paper in it. If pH is less than 7 the juice is
out to be 6. acidic.
acidic else the juice is basic.
Test for Startch:
Take 2 ml of juice in a test tube and add few
Absence of blue Orange juice is
drops of iodine solution. It turns blue black in
black in colour. acidic.
colour than the starch is present.
Test for Carbohydrates (FEHLING'S TEST):
Take 2 ml of juice and 1 ml of fehling solution
No red coloured
A & B and boil it. Red precipitates indicates the Carbohydrates
precipitates
presence of producing sugar like maltose, absent.
obtained.
glucose , fructose & Lactose.
Test for Iron:
Take 2 ml of juice add drop of conc. Nitric acid.
Boil the solution cool and add 2-3 drops of Absence of
Iron is absent.
potassium sulphocyanide solution .Blood red blood red colour.
colours shows the presence of iron.
Test for Calcium:
Take 2 ml of juice add Ammonium chloride and
ammonium hydroxide solution. Filter the Yellow
Calcium is
solution and to the filterate add 2 ml of precipitate is
present.
Ammonium Oxalate solution. white ppt or obtained.
milkiness indicates the presence of calcium.

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RESULT
From the table given 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 on fruits and vegetables for a

balance diet.

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PRECAUTIONS
Some of the precaution which need to be
taken care of are_

1. Hands should be handled with

immense care.
2. Hands should be washed
thoroughly after performing each
experiment.

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3. If possible, one should wear hand

gloves to prevent from any possible
damage.
4. If chemicals come into contact with
your skin or eyes, flush immediately
with copious amounts of water.
5. Never leave burners unattended.
Turn them off whenever you leave
your workstation.
6. Never point a test tube or any
vessel that you are heating at yourself
or your neighbor.

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BIBLIOGRAPHY
Following books and websites wre a
source for my project.
Comprehensive Chemistry Lab Manual
www. Google.com
www. Wikipedia.com
www. Unoregon.edu

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