AISSCE

2018-2019
B0ARD ROLL NO :
CLASS XII
 BIOLOGY
INVESTIGATORY
PROJECT
AIM:
TO ESTIMATE THE
MOISTURE
CONTENT IN
DIFFERENT DRY
FRUITS.
ACKNOWLEDGEMENT:
IT IS MY HUMBLE PLEASURE TO
ACKNOWLEDGE MY DEEP SENSE OF
GRATITUDE TO MY BIOLOGY TEACHER
Ms.I. PARUI AND THE COMPLETE BIOLOGY
DEPARTMENT FOR THEIR VALUABLE
SUPPORT ,CONSTANT HELP AND GUIDANCE
WITHOUT WHICH THIS PROJECT WOULD
NOT HAVE COME FORTH.
 INDEX
TOPIC PAGE NO.
INTRODUCTION 1
AIM & 2
REQUIREMENTS
PROCEDURE 3
OBSERVATION 4
RESULT 5
BIBLIOGRAPHY 6
INTRODUCTION:
Obtaining accurate moisture level measurements of dried fruits and vegetables is critical during
the production process. Without proper moisture levels, the snacks may be too moist, and
thereby prone to mold, or too dry, and light for their weight.

Importance of dry fruits in daily life :

Most of us, in our school days, were told to munch on a handful of soaked almonds to improve
our memory or eat a few dates for breakfast. Mothers and grandmothers would religiously soak,
grind and blend a combination of dry fruits to be added to milk and fed to toddlers. These would
be based on recipes passed on to them through generations for achieving weight gain and
immunity for young children. Dry fruits like almonds, walnuts, dates, raisins etc. are traditionally
known to be a powerhouse of nutrients. They are said to provide us with a host of health
benefiting properties, if eaten in moderation. However, they should not be confused with the
candied fruits that are less fruit and more of a sugar bomb. Such candied fruits can do more
harm than good as they are loaded with sugar, so one must be careful before consuming any
such things.
 EXPERIMENT
AIM: To estimate the moisture
content in different dry fruits.
REQUIREMENTS:
1.Pistachios (5g)
2.Cashews(5g)
3.Almonds(5g)
4.Weighing machine
5.Microwave oven
6.Petri dish
7.Filter paper
PROCEDURE:
1.5 g of each of the three dry fruits are
measured accurately in a weighing
machine.
2.The microwave is preheated for about
10 minutes.
3.Now the dry fruits are separately
placed in a petri dish inside the oven for
24 hours.
4.The oven is turned on at an interval of 6
hours without taking out the fruits.
5.After 24 hours the dry fruits are taken
out and the final weight is measured and
noted.
 OBSERVATION:
SL.NO. NAME OF INITIAL FINAL WT.OF PERCENTAGE
DRY FRUIT WEIGHT WEIGHT MOISTURE OF MOISTURE

1 pistachio 5g 4.08g 0.92g 18.4%

2 cashews 5g 4.75 0.25g 5%
3 almonds 5g 4.56 0.44g 8.8%

RESULT:
It is concluded from the experiment that among
pistachios, cashews and almonds,pistachios
contain maximam moisture in them and cashews
contain the least moisture in them.
BIBLIOGRAPHY:
● Together with biology lab manual for class
12.
● www.wikipedia.org
● www.meritnation.com