Jai matha senior secondary school
CBSE Affiliation No.930330
Uliyathadukka P.O. Shiribagilu, Kasaragod-671124
A PROJECT REPORT ON
’ANALYSIS OF FRUIT JUICE ‘’
As prescribed by CBSE for the class XII Investigatory
Project, regards to the subject
CHEMISTRY
For the Academic year 2020-2021
Submitted By,
RUTHURAJ PATIL
( REG. NO.
)
CERTIFICATE
This is to certify that original and genuine investigation work has work has
been carried out by RUTHURAJ PATIL of class XII SCIENCE to investigate the
subject manner and to collect related data. The investigation has been
solely, sincerely and satisfactorily completed as prescribed by the
CENTRAL BOARD OF SECONDARY EDUCATION in the CHEMISTRY
LABORATORY of JAI MATHA SENIOR SECONDARY SCHOOL during the year
2020-2021.The project has prepared under the under the guidance of Ms.
JENNIFER CRASTA.
Signature of Teacher in Charge :
Signature of Principal :
Signature of External Examiner :
ACKNOWLEDGEMENT
It is my humble pleasure to acknowledge my deep sense of gratitude to our
principal, Sr. BETSY, for her immense encouragement that has made this
project successful.
I also register my sense of gratitude to my chemistry teacher
Ms. JENNIFER CRASTA for his valuable support, constant help and
guidance at each and every stage, without which this project would not
have come forth.
I acknowledge the lab assistant who helped by providing the experimental
facilities.
I would also like to thank my friends and family for encouraging me the
course of this project.
Last but not the least, I would like to CBSE for giving us the opportunity to
undertake this project.
RUTHURAJ PATIL
TABLE OF CONTENTS
I.
II.
AIM
INTRODUCTION
III.
THEORY
IV.
MATERIALS REQUIRED
V.
CHEMICALS
VI.
PROCEDURE
VII.
VIII.
IX.
X.
XI.
OBSERVATION
OBSERVATION TABLE
RESULT
CONCLUSION
BIBLIOGRAPHY
AIM
To analyse the fruit and vegetable juice for the acids and
mineral contents contents present in them.
INTRODUCTION
Fruits and vegetable are always a part of balanced diet. That means fruits,
vegetable provide our body the essential nutrient, 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 get oxidized to iron oxide. So, we can conclude that fruits
and vegetables contain complex organic compound, for e.g., anthocin,
chlorophyll, esters (flavoring compounds), carbohydrates, vitamin and 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 compound .Detection of minerals in vegetables or fruits means
detection of element other than carbon, hydrogen and oxygen.
After fertilization the ovary also begin to grow and gradually it matures
into the fruit. The fruit may, therefore, be regarded as a mature or ripened
ovary. If, for some reason or other, fertilization fails, ovary simply withers
and fall off. A fruit consist of portions, viz. The pericarp developed from the
wall of the ovary, and the seed developed from the ovules, apples, orange
and some other fruits the ovary may grow into the fruit without
fertilization. Such a fruit is seedless or with immature seed and is known as
the parthenocarpic fruit. The pericarp may be thick or thin, when thick, it
may consist of two or three parts: the outer cell epicarp, from the skin of
the fruit; the middle mesocarp is pulpy in fruit like mango, peach, palm etc.
and the inner catted endocarp, is often vary thick and membranous, as in
orange, or it may be hard and stony as in my palms, mangoes, etc. In many
cases, however, the pericarp is not differentiated into these three regions.
THEORY
A balanced diet is one which consists of the correct proportions of the
five basic ingredients of good nutrition i.e., carbohydrates, fat, protein,
minerals salt and vitamins. Acids are essential for the metabolic activity
of food. Fruits and vegetables form a part of a balanced diet. They
contain mainly carbohydrates, minerals and vitamins. The amount and
kinds of minerals and free acids present in these juices vary from fruit to
fruit and vegetable to vegetable. Thus a knowledge about the contents of
the fruit and vegetable allows one to select and use the economic and
easily available items in our food.
MATERIALS REQUIED
I.
Test tubes
II.
Beaker
III.
Burner
IV.
Test tube holder
V.
Test tube stand
VI.
VII.
Dropper
Spatulas, etc.
CHEMICALS
i.
Fruit and vegetable juices
 Lemon juice
 Tomato juice
 Carrot juice
 Pomegranate juice
ii.
Laboratory reagents
iii.
PH paper
iv.
Iodine solution
v.
Ninhydrin solute
PROCEDURE
I.
Test for acidity: A drop of fruit or vegetables is placed on PH paperBlue litmus to Red- Acidic nature and Red litmus to blue- Basic
nature.
II. Test for starch: Take 2 ml of clear juice in a test tube and add a few
drop of iodine – Blue color – basic nature.
III.
Test for protein: To of 2 ml of juice in a test tube and 2 ml of
IV.
ninhydrin solution and heat – blue color – presence of protein
Test for carbohydrate: To 2 ml of juice add 1ml of Fehling solution
A and B and water bath - Red precipitate- Presence of protein
V. Test for minerals
a. Test for calcium: To about 2ml of juice, NH4Cl solution and NH4OH
solution are added. Filter the solution and to the filtrate 2ml of
ammonium oxalate is added-White precipitate or milkiness –
Presence of Ca2+ ions.
b. Test for magnesium: To about 2ml of juice, excess of NH4OH solution
and ammonium molybdate solution are added. Scratch the sides of
the test tube with a glass rod- White precipitate- Presence of
Mg2+ions.
c. Test for iron: To about 2ml of juice add 1 drop of conc.HNO3 and heat
it. Cool and add 2-3 drops of potassium thiocyanide solution – Blood
red color – Presence of Fe2+ions.
d. Test for Phosphorus: To 2ml of juice in a test tube add 1 drop of
conc.HNO3.Boil the solution and add a few drops of ammonium
molybdate solution warm – Yellow precipitate – Presence of
phosphorus.
OBSERVATION
I. Test for acidity

Lemon juice: Blue litmus change to red-Acidic nature.
 Tomato juice: Blue litmus change to red- Acidic nature
 Carrot juice: Blue litmus change to red – Acidic nature.
 Pomegranate juice: Blue litmus change to red- Acidic nature.
II.
Test for starch:
 Lemon juice: No Observation.
 Tomato juice: No Observation.
 Carrot juice: No Observation.
 Pomegranate juice: No Observation.
I.
Test for protein:
 Lemon juice: No Observation.
 Tomato juice: Moderate.
 Carrot juice: Moderate.
 Pomegranate juice: Moderate.
II.
Test for carbohydrates:
 Lemon juice: No Observation.
 Tomato juice: Presence of carbohydrates.
 Carrot juice: Presence of carbohydrates.
 Pomegranate juice: Presence of carbohydrate
III.
Test for mineral:
a. Test for calcium:
 Lemon juice: moderate milkiness
 Tomato juice: No Observation.
 Carrot juice: No Observation.
 Pomegranate juice: No Observation.
b. Test for magnesium:
 Lemon juice: No Observation.
 Tomato juice: No Observation.
 Carrot juice: No Observation.
 Pomegranate juice: No Observation.
c. Test for Iron:
 Lemon juice: No Observation.
 Tomato juice: No Observation.
 Carrot juice: No Observation.
 Pomegranate juice: Presence of iron
d. Test for phosphorus:
 Lemon juice: No Observation.
 Tomato juice: No Observation.
 Carrot juice: No Observation.
 Pomegranate juice: No Observation.
OBSERVATION TABLE
NAME OF
JUICE
PH
STARCH
PROTEIN
CARBOHYDRATES
Ca
Mg
Fe
p
(VEGETABLE/
FRUIT)
Lemon juice
Acidic
NIL
NIL
Tomato juice
Acidic
NIL
Carrot juice
Acidic
Pomegranate
Acidic
juice
NIL
MODERATE
NIL
NIL
NIL
MODERATE
PRESENT
NIL
NIL
NIL
NIL
NIL
MODERATE
PRESENT
NIL
NIL
NIL
NIL
NIL
MODERATE
PRESENT
NIL
NIL
PRESENT
NIL
RESULT
 All the given fruits are Acidic.
 Lemon juice contains calcium.
 Tomato juice contains carbohydrates.
 Carrot juice contains carbohydrates.
 Pomegranate juice contains carbohydrates and iron.
CONCLUSION
A balanced diet is one which consists of the correct proportions of the
five basic ingredients of good nutrition i.e., carbohydrates, fat, protein,
minerals salt and vitamins. Acids are essential for the metabolic activity
of food. Fruits and vegetables form a part of a balanced diet. They
contain mainly carbohydrates, minerals and vitamins. The amount and
kinds of minerals and free acids present in these juices vary from fruit to
fruit and vegetable to vegetable. Thus a knowledge about the contents of
the fruit and vegetable allows one to select and use the economic and
easily available items in our food. So, we can conclude that fruits and
vegetables contain complex organic compound, for e.g., anthocin,
chlorophyll, esters (flavoring compounds), carbohydrates, vitamin and
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 compound.
BIBLIOGRAPHY

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
www.seminarsonly.com
www.google.com
New Jyothi , Chemistry.
www.icbse.com