Chemistry Investigatory Project
The Analysis of Fruit and Vegetable Juices
Index
Chemistry Profile
Submitted by: Riya Datta
Class: XI
Section: A (PCM)
School: The Green Field Public Academy
Submitted to: Manoj Agarwal Sir
Certificate
This is to certify that Riya Datta of class XI-A
has successfully completed the investigatory
project on the topic “The Analysis of Fruit and
Vegetable Juices” under the guidance of
Manoj Agarwal sir during the academic year
of 2022-23.
This project has been made with the utmost
sincerity and keeps scientific discipline in
mind.
Acknowledgment
In the successful accomplishment of this
project, many people have pledged their
utmost support to me. As of now, I feel very
thankful to all of them.
I would like to extend my heartiest gratitude to
my chemistry teacher and to the school
authorities for helping me by guiding me
throughout the journey of making this project.
Thank you so much everyone!
Introduction
Fruits and vegetable have always been an essential
part of our balanced diet. They are important, as
fruits and vegetables provide our body with
essential nutrients, i.e., carbohydrates, proteins,
vitamins, and minerals.
The presence of such vital nutrients in fruits and
vegetables is indicated by some of general
observations, such as, but are not limited to:
freshly cut apples becoming reddish black after
some time. This is because the iron present in
apple gets oxidized to iron oxide.
Hence, we can conclude that fruits and vegetables
contain complex organic compounds, for e.g.,
chlorophyll, esters (flavouring compounds),
carbohydrates, vitamins and can be tested in any
fruits or vegetable by extracting out its juice and
subjecting it to various tests which are for
detection of different classes of organic
compounds. Also, the detection of minerals in
vegetables or fruits refers to the detection of
elements other than carbon, hydrogen, and oxygen.
Experiment
Aim: To analyse some fruits & vegetables juices
for the contents present in them.
Theory
Components of Food:
1.Carbohydrates: They are polyhydroxy alcohols,
which have an aldehyde or ketones group. They
have general formula CnH2nOn. Carbohydrates
are the main source of energy. 1gm of
carbohydrates yield 18KJ of energy.
The monosaccharide serves as building block.
Glucose is also used in formation of fats and
amino acids.
2. Minerals: They for, 1-3% of the cell contents.
Any marked change in the concentration results in
the malfunctioning of cell and finally death.
Some minerals present in our diet are:
(i) Calcium: It is the major component of bone and
teeth. Calcium is required for blood clotting,
muscle contraction, nerve impulse transmission
and heart functioning.
(ii) Iron: Haemoglobin in our body contains iron
which is the universal carrier of O2 & CO2. The
deficiency of iron causes anaemia because of the
failure of haemoglobin synthesis
Apparatus and Materials Required:
1. Test Tubes
2. Burner
3. Litmus paper
4. Laboratory reagent
5. Various fruits
6. Vegetables juices
7. pH indicator
8. Iodine solution
9. Fehling solution A and Fehling solution
10. Ammonium chloride solution
11. Ammonium hydroxide
12. Ammonium oxalate
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.
Test, Observation, and Inference
Conclusion
From the table given, it can be concluded that most
of the fruits & vegetable contain carbohydrates.
Vegetables 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.