1

S. No. Title Pag

e
No.
1 Acknowledgement 2

2 Certificate 3

3 Introduction 4-6
Experiment 7-11
-Aim
-Theory
4 -Materials required
-Procedure
-Result

5. Conclusion 12

6. Bibliography 13
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It is my utmost pleasure to express deep sense

of gratitude towards ____________,my
Chemistry teacher, who directed me to complete
this project successfully. I am also thankful to
________for accompanying me in this work as
fellow team members and____________, the
Chemistry lab assistant. Their valuable
guidance, support and supervision are
considerably responsible for helping this project
attain its present form.
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This is to hereby certify that the original and

genuine investigatory project has been
completed sincerely and satisfactorily by
______of class XII – I, The Indian School,
Kingdom Of Bahrain regarding her project
titled “Analysis of Vegetable and Fruit
Juices” as per the CBSE practical work
requirement for the session 2010-2011.

Teacher’s Signature Examiner’s

Signature
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Our body needs important nutrients to support its healthy condition, that is why it
is imperative that our food consumption should include healthy foods that contain
good amount of nutrients sufficient enough to supply our body with its required
daily nutrition. Nutrients like carbohydrates, proteins, fats, vitamins, minerals, etc.
are play vital and specific role to develop and sustain body.

This project deals with finding out various constituents and compositions of
vegetables and fruits. Analyzing the type of nutritent present in a food item helps
plan a balanced diet. A balanced diet can be prepared according to the energy
requirement which varies depending on age, sex, size, metabolic rate and activity
level.

In this project presence of Carbohydrates, proteins, fats and minerals is analysed

through different experiments. Following is a brief note on these nutrients.

 CARBOHYDRATES
The carbohydrates are the optically active polyhydroxy aldehydes or ketones
or the compounds which produce such units on hydrolysis. Carbohydrates
are the most common source of energy in living organisms.Foods high in
simple carbohydrates include fruits, sweets and soft drinks. Foods high in
complex carbohydrates include breads, pastas, beans, potatoes,bran, rice,
and cereals. Carbohydrates are used as storage molecules as starch in plants
and glycogens in animals.
Carbohydrates may be classified chemically as monosaccharides,
disaccharides, or polysaccharides depending on the number of monomer
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(saccharide or sugar) units they contain. Carbohydrate contains

15.8 kilojoules (3.75 kilocalories) per gram.
Role of carbohydrates in bodyis as follows:
-Providing energy and regulation of blood glucose
-Biological recognition processes
-Dietary fiber
-Sparing the use of proteins for energy
-Breakdown of fatty acids and preventing ketosis.
Not only these, furniture, etc. are build from cellulose; clothes are made of
cellulose in form of cotton fibre. They provide raw material for industries
like textiles, paper, lacquers and breweries.

Some chief sources of carbohydrates

 PROTEINS
Proteins (also known as polypeptides) are organic compounds made
of amino acids arranged in a linear chain and folded into a globular form.
Proteins are the basis of many animal body structures (e.g. muscles, skin, and
hair). They also form the enzymes that control chemical reactions throughout
the body. Each molecule is composed of amino acids, which are characterized
by inclusion of nitrogen and sometimes sulphur (these components are
responsible for the distinctive smell of burning protein, such as the keratin in
hair). The body requires amino acids to produce new proteins (protein
retention) and to replace damaged proteins .As there is no protein or amino acid
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storage provision, amino acids must be present in the diet.  Protein contains
16.8 kilojoules (4 kilocalories) pergram. In the case of protein, this is somewhat
misleading as only some amino acids are usable for fuel. Chief sources of
protein are milk, pulses, fish, meat, etc.

FATS
A molecule of dietary fat typically consists of several fatty acids (containing
long chains of carbon and hydrogen atoms), bonded to a glycerol. They are
typically found as triglycerides (three fatty acids attached to one glycerol
backbone). Fats may be classified as saturated or unsaturated depending on
the detailed structure of the fatty acids involved. Fats contain 37.8 kilojoules
(9 kilocalories) per gram.

 MINERALS

Dietary minerals are the chemical elements required by living organisms,

other than the four elements carbon, hydrogen, nitrogen, and oxygen that
are present in nearly all organic molecules.

 Calcium, a common electrolyte, but also needed structurally (for

muscle and digestive system health, bone strength, some forms neutralize
acidity) may help clear toxins, provides signaling ions for nerve and membrane
functions.
 Magnesium, required for processing ATP and related reactions (builds
bone, causes strong peristalsis, increases flexibility, increases alkalinity)
 Phosphorus, required component of bones; essential for energy
processing prevent anemia.

H   He
Li Be   B C N O F Ne
Na Mg   Al Si P S Cl Ar
K Ca Sc   Ti V Cr Mn Fe Co Ni Cu Zn Ga Ge As Se Br Kr
Rb Sr Y   Zr Nb Mo Tc Ru Rh Pd Ag Cd In Sn Sb Te I Xe
Cs Ba La * Hf Ta W Re Os Ir Pt Au Hg Tl Pb Bi Po At Rn
Fr Ra Ac ** Rf Db Sg Bh Hs Mt Ds Rg
 
  * Ce Pr Nd Pm Sm Eu Gd Tb Dy Ho Er Tm Yb Lu
  ** Th Pa U Np Pu Am Cm Bk Cf Es Fm Md No Lr
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AIM
To detect the presence of carbohydrates, proteins , oils and fats and minerals in
vegetable and fruit juices.

THEORY
The presence of carbohydrates, proteins and fats in any food is detected by
performinh tests with the extract of the food. The vegetables and fruits are tested
for these nutrients with the help of tests such as Molisch’s Test, Fehling’s Test,
Tollen’s test, Ninhydrin test, Millon’s test, etc. Test for minerals are also
performed.

MATERIALS REQUIRED
Juices of vegetables -tomato, potato, raddish and fruits -apple, orange, grape, test
tubes, laboratory reagents like iodine soln., ninhydrin soln., Fehling’s soln. A and
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B, Benedict’s reagent, Tollen’s reagent, mineral acids like HNO3 and Bunsen
burner.

PROCEDURE- TESTS, OBSERVATIONS AND

INFERENCE
The fruits and vegetables whose juices are to be tested are cut into small pieces.
The juices are extracted by using a juicer. The juices are filtered with the help of a
filter paper. The filtrate is taken out and subjected to various tests for
carbohydrates proteins, fats and minerals. Then tests are carried out in following
manner:

I. TEST FOR CARBOHYDRATES

TEST OBSERVATION INFERENCE

1. TOLLEN’S TEST A shinning silver mirror is The presence of CHO

Take 20 ml of given juice
in a test tube and add 2ml
of Tollen’s reagent
( Ammonical silver
nitrate). Heat the contents
in a water bath.
obtained on the inner side
of the test tube is obtained
in the test for all the juices
except orange.
group of carbohydrate in
tomato, potato, radish,
apple, grapes is
confirmed. While it is
absent in orange.

2. FEHLING’S TEST Reddish brown precipitate This confirms the

Take equal volume of
Fehling solution A and B
in a test tube. Add two
drops of NaOH followed
by 2ml of given juice.
Heat the contents in a
water bath.
is obtained in the test for
all the juices except
orange.
presence of CHO group of
carbohydrate in tomato,
potato, radish, apple and
grapes .While it is absent
in orange.
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3.MOLISCH’S TEST A red, purple or violet The presence of CHO

Take 2ml of given juice in ring is produced at the group of carbohydrate in
a test tube and add a few junction of the two layers tomato, potato, radish,
drops of Molisch’s in in the test for all the apple, grapes is again
reagent (Alpha-nephthol) juices except orange. confirmed. While it is
followed by conc. H2SO4 absent in orange.
through the sides of the
test tube.

II. TEST FOR PROTEINS

TEST OBSERVATION INFERENCE

1. BIURET TEST Blue colour changes to This confirms the

Take 2ml of given sample violet for all the juice presence of proteins in
in a test tube and add samples. tomato, potato, radish,
NaOH soln. followed by apple, orange and grape.
2-3 drops if CuSO4 soln.
Shake the contents well.

2. NINHYDRIN TEST Blue colour is observed in The presence of proteins

Take 2ml of given sample all the samples of juices. in tomato, potato, radish,
juice in a test tube and apple, orange and grape is
add 1ml of Ninhydrin confirmed again.
reagent in it and warm it.

III. TEST FOR FATS

TEST OBSERVATION INFERENCE

1. TRANSLUCENT A translucent, greasy spot This shows that oil or fat


TEST
Press a little of substance
in a filter paper and then
unfold the filter paper.
2. MISCIBILITY TEST
Take 2ml of sample juice
in a test tube. Add water
and shake the contents
well.
3.ACROLIN TEST
Take 2ml of sample juice
and add a few crystals of
KHSO4 and heat the
mixture.
III. TEST FOR MINERALS
TEST
1. Test for Calcium.
2 ml of the sample is
taken and NH4Cl and
NH4OH are added. The
above solution is filtered
and to the filterate 2ml of
ammonium oxalate soln.
is added.
2. Test for Magnesium Appearance of white ppt.
2ml of the sample is taken is observed in test for
is observed only in the
case of potato and apple.
However no translucent
spot is observed for other
samples.
The liquid of potato and
apple is immiscible while
that of other is miscible
with water.
Pungent smell of acrolin
is observed in the test for
potato and apple.
OBSERVATION
Appearance of white ppt.
is observed in all the
sample juices.
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is present in potato and
apple while absent in
tomato, radish, orange
and grape.
This again shows that oil
or fat is present in potato
and apple while absent in
tomato, radish, orange
and grape.
This confirms the
presence of oil or fat in
potato and apple. Also
absence of fats is
confirmed in tomato,
radish, orange and grape.
INFERENCE
This confirms the
presence of calcium in
tomato, potato, radish,
apple, orange and grapes.
Presence of magnesium is
confirmed in orange,
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and NH4OH soln. is orange, tomato and tomato and potato. While
added. Scratch the sides potato. it is absent in radish,
of the test tube with a apple and grapes.
glass rod.

3. Test for Iron Appearance of a blood red This confirms the

2ml of the sample is taken colour precipitate is presence of iron in potato,
and to it 1 drop of conc. obtained in the case of orange and apple and its
HNO3 is added, heated potato, apple and orange. absence in tomato, radish
and cooled. Add 2-3 and grapes.
drops of potassium
sulphocyanide soln.

4. Test for Phosphorous Appearance of yellow ppt. The presence pf

Take 2ml of the juice and is obtained in tomato, phosphorous is confirmed
to it, add 1 drop of conc. potato and grapes. in tomato, potato and
HNO3.Boil the soln. and grapes. While it is absent
add ammonium in radish, orange and
molybedate. apple.

RESULT
After performing the tests for carbohydrates, proteins, fats and minerals, following
can be concluded about their presence in different vegetables and fruits.

 Tomato contains carbohydrates, proteins, calcium, magnesium and

phosphorous.
 Potato contains carbohydrates, proteins, fats, calcium, magnesium, iron and
phosphorous.
 Radish contains carbohydrates, proteins and calcium.
 Apple contains carbohydrates, proteins, fats, calcium and iron.
 Orange contains proteins, calcium, magnesium and iron.
 Grape contains carbohydrates, proteins, calcium and phosphorous.
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After analyzing the vegetables and fruits it can be well concluded that all
of them contain one or the other compounds vital for body functioning.
It is observed that carbohydrate is a predominant constituent while fats
are not present in most of the tested items. It is a natural merit, as living
organism require carbohydrate the most common for generating energy.
Among minerals presence of calcium is considerable as its present in all
the selected food items. Iron, magnesium and phosphorous are also
present sufficiently. Many other minerals form constituents of
vegetables and fruits, but in trace quantities as body require them very
less.
The results throw a light on significance of vegetables and fruits as their
constituents are vital compounds and nutrients. The deficiency of these
nutrients can lead to various metabolic disorder. So, besides cereals,
milk and its products and non-vegetarian food items, vegetable and fruits
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must be included in a daily balanced diet of all. More effort is required

to make everyone realizes their significance for a healthy, disease-free,
long lifestyle.

 Frank Senior Secondary Chemistry Practicals for Class XII

 NCERT Chemistry Textbook for Class XII- Part II