DAV PUBLIC SCHOOL,UNIT 8 ,BBSR

Chemistry Project

ANALYZING FRUITS AND VEGETABLE JUICES

SUBMITTED BY –
SANSKRUTI PRADHAN
CLASS – 11TH B
Contents
1. Acknowledgement
2. Introduction
3. Aim of the experiment
4. Materials required
5. Theory
6. Procedure
7. Observations
8. Result
9. Conclusion
10.Bibliography
 Acknowlwdgement

I would like to convey my sincere gratitude to almighty

God. It’s my utmost pleasure to express deep sense of
gratitude towards my chemistry teacher Mrs. Nirlipta
Panda Who directed me to complete this project
successfully . I am also thankful to Our Lab assistant Mr.
Pratap . I also wish my thankfullness to my beloved
parents for co-operating with me to finish this assigned
task in time.
 Introduction

Fruits and vegetables are important components of our diet. We take fruits in raw
state or in the form of juices, while vegetables are taken in the cooked form or
sometimes as juices.
Fruits and vegetables provide us carbohydrates, proteins and various other important
organic compounds. The juices are rich sources of minerals, vitamins and many
micronutrients (calcium, iron etc.) essential for us.
For example, iron deficiency in humans causes anaemia and anaemic persons are
advised to take leafy vegetables e.g. spinach and apples which fills up the iron
deficiency.
Vitamin-C deficiency causes scurvy which results in bleeding of gums. This disease
can be cured by taking plenty of Vitamin-C rich fruits like lemon, orange, guava,
amla, etc.
Some fruits like papaya and vegetables like carrot are rich in vitamin A which is
essential for eyes to prevent night blindness.
 Aim of the experiment

To analyse some fruits & vegetables juice for the contents present in
them.
Materials required

•Vegetable Juice
•pH paper
•Test tube
•Boiling tube
•Filter paper
•Iodine Solution
•Burner
•Funnel
•And other required chemical
solutions.
 Theory

The presence of carbohydrates , proteins , fats

in any food is detected by performing tests
with the extract of the food. The vegetables
and the fruits are tested for these nutrients
with the help of tests such as Molisch’s test
fehling’s test , Tollen’sg test ,etc…test for
minerals are also performed.
 Procedure

The juices are made dilute by adding distilled water

to it, in order to remove 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
Observations and result
 Conclusion

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.
Bibliography

http://www.seminarsonly.com/
http://www.boardguess.com/
http://ingineeri.com
http://www.123helpme.com