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. In addition,
the fruits and vegetables , particularly their juices provide instant
energy to children, weak or old persons and patients too, as they can
be digested easily. This clearly shows that the fruits and vegetables
play a vital role in maintaining our good health.
Fruits and vegetables are seasonal and grown in different parts of our
country. They need to be stored for longer period and transported to
different places. It makes necessary for us to find out whether there
is any damage to the useful contents of the fruits and vegetable
during the storage and transportation or due to some preservatives or
other factors and what kind of nutrients, minerals, etc. are present
in their juices. With this idea in mind, the project has been
undertaken.
AIM - To analyse some fruit and vegetable juices for the contents
present in them.
APPARATUS - Test tubes, burner, litmus paper, beaker, tripod stand,
conical flasks, burette, pipette.
CHEMICALS REQUIRED 1. Fehling's solution A
2. Fehling's solution B
3. Tollen's reagent (Ammoniacal AgNO3)

4. Benedict's solution
5. Iodine solution
6. Chloroform (CHCl3)
7. Concentrated nitric acid (HNO3)
8. Concentrated Sulphuric Acid (H2SO4)
9. Ethyl Alcohol (C2H5OH)
10. Alkaline copper sulphate (CuSO4 + NaOH)
11. Aqueous sodium bicarbonate (NaHCO3)
A. Fruit juices that were analysed :(i) Apple
(ii) Coconut
B. Vegetable juices that were analysed :(i) Tomato
The various experiments and tests performed under the project gave
qualitative analysis to find the presence of various organic compounds
such as carbohydrates, proteins, fats & oils, carboxylic & hydroxyl &
aldehydic groups in the juices of fruits and vegetables.
THEORY :
1. CARBOHYDRATES
Carbohydrates are chemical compounds of carbon, hydrogen, oxygen with
general formula Cn(H2O)n. They have two or more hydroxyl groups and
one aldehydic/ketonic group.

Identification Tests
A. Fehling's solution Test (given only by reducing carbohydrates)
Fehling's solution is an alkaline solution of copper sulphate
containing sodium potassium tartrate (Rochelle salt) as the complexing
agent.
Being strong reducing agents, aldehydes reduce Fehling solution to red
ppt. of cuprous oxide.
[IMAGE]RCHO + 2Cu2+ + [IMAGE] [IMAGE] + Cu2O + 3H2O
Aldehyde
[IMAGE]
B. Tollen's Reagent Test (given only by reducing sugars)
Tollen's reagent is an ammoniacal solution of silver nitrate and is
prepared by adding NH4OH solution to AgNO3 solution till the ppts. Of
Ag2O first formed just redissolve.
When an aldehyde is heated with Tollen's reagent, the latter is
reduced to metallic silver which deposits on the walls of the test
tube.
[IMAGE]2AgNO3 + 2NH4OH Ag2O + 2NH4NO3 + H2O
Grey ppt.

[IMAGE]Ag2O + 4NH4OH 2[Ag(NH3)2]+[IMAGE] + 3H2O

Tollen's Reagent

C. Benedict's Test (given only by reducing carbohydrates)

Benedict's solution is alkaline solution containing citrate ions as
complexing agent.
Aldehydes, on warming with this solution, give brick red precipitates.
Red ppt.
[IMAGE]RCHO + Cu2+ Cu2O + Oxidation Products
D. Iodine solution test (given only by starch)
Presence of starch is tested with iodine which gives blue-black colour
with starch.
2. FATS AND OILS
Fats, oils and their derivatives found in living system belong to the
class of substance called lipids. These are sparingly soluble in water
but highly soluble in organic solvents. Fats and oils are glycerol
esters of different fatty acids. For example, glyceride of unsaturated
fatty acids like oleic acid [C17H33COOH] are called unsaturated fats
and similarly glyceride of saturated fatty acids like Stearic acid [C17H35COOH]
are called saturated fats. Unsaturated fats can be saturated by
addition of hydrogen. This process is called hydrogenation. These are
excellent sources of energy and fats on oxidation provide about twice
as much as energy as that produced by carbohydrates . Important
sources of fats & carbohydrates are peanuts, coconut, soyabean,
butter, cottonseeds mustard, etc.
Identification Tests
A. Fats and oils have generally low melting points. If a fat is shaken
with either ethanol or chloroform in a dry test tube, it dissolves
giving a clear solution.
B. To the given oil or fat sample , add few crystals of potassium
hydrogen sulphate (KHSO4). After heating, a pungent irritating odour
due to the formation of acrolein confirms the presence of an oil or a

fat.
The oil or fat on heating undergoes hydrolysis to give glycerol and
fatty acids. The glycerol thus produced on strong heating undergoes
dehydration to form acrolein which has irritating smell.
[IMAGE]

[IMAGE] Oil or fat Glycerol + Fatty Acids

CH2OH CH2
[IMAGE]
KHSO4
[IMAGE]
[IMAGE]

[IMAGE][IMAGE][IMAGE][IMAGE] CH2OH CH + 2H2O

CH2OH CHO
3. PROTEINS
Proteins are essential organic compounds for any living system to
build and repair our body. Proteins are main constituents of muscles,
blood, skin, hair and other body parts. Besides carbon, hydrogen and
oxygen, other elements such as nitrogen and sulphur are in proteins.
Proteins are made up of chains of amino acids and are very essential
components of our food. Beans, pulses, fish, meat, milk, cheese, etc.
are rich sources of proteins.

Identification Tests
A. Biuret Test
In this test, proteins when heated with strong alkaline copper
sulphate (blue) give a violet or pink colour.
This test is meant for testing the compounds having having a CONH2
group called peptide linkage. As the proteins contain long chains of
peptide linkages, they give positive biuret test by forming complex
with Cu2+ ions.
B. Xanthoproteic test
To the protein sample, add few drops of conc. HNO3. A yellow
precipitate confirms the presence of proteins.
This test is based upon the formation of yellow coloured aromatic
nitro compounds which are produced by the action of nitric acid on the
benzene rings present in some of the [IMAGE]- amino acids (tyrosine,
phenylamine, etc.) constituting the protein.
4. UNSATURATION
The unsaturation in the organic compounds is due to the presence of
double or triple bonds in its constituent compounds.
Identification test
Sulphuric acid Test
In this test, the compound is taken in a clear test tube and conc. H2SO4
is added carefully dropwise. The contents are carefully shaken. The
unsaturated compound dissolves in conc H2SO4 due to the formation of
alkyl hydrogen sulphate (double bonds break to form single bonds).
[IMAGE]
[IMAGE]

[IMAGE]
[IMAGE]

[IMAGE][IMAGE][IMAGE][IMAGE][IMAGE][IMAGE][IMAGE][IMAGE] C C + H2SO4 C
C
OSO3H

5. HYDROXYL GROUP
The hydroxyl derivatives of the paraffins are termed as alcohols.
These are produced by the replacement of one, two or more hydrogen
atoms of paraffins by the corresponding number of hydroxyl groups.
Alcohols are monohydric, dihydric, trihydric or polhydric depending
upon the number of hydroxyl groups present in them. Alcohol and
hydroxyl compounds are generally liquids and soluble in water because
of the functional group [IMAGE] which is capable of forming hydrogen
bonds.
Identification Tests
A. ESTERIFICATION TEST
Alcohols react with carboxylic acids in presence of a few drops of
conc. H2SO4 as catalyst to form esters. A pleasant fruity smell
indicates the presence of an ester and hence the hydroxyl group.
Carboxylic Acid
Ethyl Alcohol
Ethyl ester
[IMAGE]RCOOH + CH3CH2OH RCOOCH2CH3 + H2O

6. ALDEHYDE GROUP
Identification Tests
A. Fehling's solution Test
Fehling's solution is an alkaline solution of copper sulphate
containing sodium potassium tartrate (Rochelle salt) as the complexing
agent.
Being strong reducing agents, aldehydes reduce Fehling solution to red
ppt. of cuprous oxide.
[IMAGE]RCHO + 2Cu2+ + [IMAGE] [IMAGE] + Cu2O + 3H2O
Aldehyde
[IMAGE]
B. Tollen's Reagent Test
Tollen's reagent is an ammoniacal solution of silver nitrate and is
prepared by adding NH4OH solution to AgNO3 solution till the ppts. Of
Ag2O first formed just redissolve.
When an aldehyde is heated with Tollen's reagent, the latter is
reduced to metallic silver which deposits on the walls of the test
tube.
[IMAGE]2AgNO3 + 2NH4OH Ag2O + 2NH4NO3 + H2O
Grey ppt.

[IMAGE]Ag2O + 4NH4OH 2[Ag(NH3)2]+[IMAGE] + 3H2O

Tollen's Reagent

C. Benedict's Test
Benedict's solution is alkaline solution containing citrate ions as
complexing agent.
Aldehydes, on warming with this solution, give brick red precipitates.
Red ppt.
[IMAGE]RCHO + Cu2+ Cu2O + Oxidation Products
O
7. CARBOXYLIC GROUP
[IMAGE]
[IMAGE]

[IMAGE][IMAGE]The organic compounds containing the carboxyl group ( C

OH) as the functional group are called carboxylic acids. Acids
containing one COOH group are termed monocarboxylic acids while others
containing two or three COOH groups are called dicarboxylic and
tricarboxylic respectively. These are normally soluble in water having
pungent smell.
Identification tests :
A. Litmus Test
Dissolve a pinch of the organic compound in water in a test tube and
add to it 2-3 drops of the blue litmus solution. If the blue litmus
solution turns red, it shows the presence of a carboxyl group.

B. ESTERIFICATION TEST
Alcohols react with carboxylic acids in presence of a few drops of
conc. H2SO4 as catalyst to form esters. A pleasant fruity smell
indicates the presence of an ester and hence the carboxyl group.
Carboxylic Acid
Ethyl Alcohol
Ethyl ester
[IMAGE]RCOOH + CH3CH2COOH RCOOCH2CH3 + H2O
C. Sodium Bicarbonate test
Dissolve a pinch of the organic compound in water in a test tube . Add
to it a few drops of aqueous NaHCO3 solution. If there is an
effervescence due to the evolution of carbon dioxide, it shows the
presence of a carboxyl group.
[IMAGE]

[IMAGE]RCOOH + NaHCO3 RCOONa +CO2 + H2O

[IMAGE]
[IMAGE]TEST FOR APPLE JUICE
[IMAGE]
1. CARBOHYDRATES
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present

c) Liquid + Benedict's solution Brick Red ppt. Present

2. FATS AND OILS
a) Liquid + CHCl3 + H2O Fat ppt. as emulsion Present
b) Liquid + KHSO4 pungent irritating Present
odour
3. PROTEINS
a) Liquid + Alkaline CuSO4 Violet ppt. Present
b) Liquid + conc. HNO3 Yellow ppt. Present
4. UNSATURATION
a) Liquid + H2SO4 Clear solution Unsaturated
5. HYDROXYL GROUP
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
6. ALDEHYDE
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
7. CARBOXYLIC ACID
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
b) Liquid + Blue litmus solution Turns red Present
c) Liquid + NaHCO3 solution Effervescence due Present

to evolution of CO2
[IMAGE]Text Box: S.No. EXPERIMENT OBSERVATION INFERENCE
[IMAGE]
[IMAGE]TEST FOR COCUNUT WATER
[IMAGE]
1. CARBOHYDRATES
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
2. FATS AND OILS
a) Liquid + CHCl3 + H2O Fat ppt. as emulsion Present
b) Liquid + KHSO4 pungent irritating Present
odour
3. PROTEINS
a) Liquid + Alkaline CuSO4 No reaction Absent
b) Liquid + conc. HNO3 Yellow ppt. Present
4. UNSATURATION
a) Liquid + H2SO4 Clear solution Unsaturated
5. HYDROXYL GROUP
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present

6. ALDEHYDE
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
7. CARBOXYLIC ACID
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
b) Liquid + Blue litmus solution Turns red Present
c) Liquid + NaHCO3 solution Effervescence due Present
to evolution of CO2
[IMAGE]Text Box: S.No. EXPERIMENT OBSERVATION INFERENCE

[IMAGE]TEST FOR TOMATO JUICE

[IMAGE]
1. CARBOHYDRATES
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
2. FATS AND OILS
a) Liquid + CHCl3 + H2O No reaction Absent
b) Liquid + KHSO4 No reaction Absent
3. PROTEINS

a) Liquid + Alkaline CuSO4 No reaction Absent

b) Liquid + conc. HNO3 No reaction Absent
4. UNSATURATION
a) Liquid + H2SO4 Clear solution Unsaturated
5. HYDROXYL GROUP
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
6. ALDEHYDE
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
7. CARBOXYLIC ACID
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
b) Liquid + Blue litmus solution Turns red Present
c) Liquid + NaHCO3 solution Effervescence due Present
to evolution of CO2
[IMAGE]Text Box: S.No. EXPERIMENT OBSERVATION INFERENCE

RESULTS
CONTENTS
APPLE JUICE

COCUNUT WATER
TOMATO JUICE
CARBOHYDRATES
YES
YES
YES
PROTEINS
YES
NO
NO
FATS AND OILS
YES
YES
NO
UNSATURATION
YES
YES
YES
HYDROXYL GROUP
YES

YES
YES
ALDEHYDE GROUP
YES
YES
YES
CARBOXYLIC GROUP
YES
YES
YES
CONCLUSION :
After analyzing the fruits and vegetable juices, the following opinion
emerges about the compounds present in them.
CARBOHYDRATES : The carbohydrates are the main constituents of all the
fruits and vegetable juices but are present in varying quantities.
FATS AND OILS : Fats are rarely found in fruits and vegetables. But in
the present study, the two juices (apple and coconut) show the
presence of fats but it is not found in case of tomato.
PROTEINS : Most of the fruits and vegetables contain proteins. In the
present study, the coconut water and tomato juice did not show the
presence of proteins.
UNSATURATION : Since each fruit and vegetable consists of
carbohydrates, fats & proteins, the presence of double or triple bonds
between carbon atoms is must. Therefore, almost all fruits and
vegetables have unsaturated compounds.

HYDROXYL GROUP : This group is present in all the fruits and vegetable
juices. But as compared to fruit juices, this group is present more in
vegetable juices.
ALDEHYDE GROUP : Aldehydes are type of carbohydrates. They are present
in almost all the juices in large or small quantities.
CARBOXYLIC ACID GROUP : It is also present in all the vegetables and
fruit juices.

How to Cite this Page

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

INTRODUCTION
Fruits and vegetable are always a part of balanced diet. That means fruits vegetables
provide our body the essential nutrients, 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 gets oxidixed to iron oxide. So, we can conclude that
fruits and vegetables contain complex organic compounds, for e.g., anthocin,
chlorophyll, esters(flavouring compounds), carbohydrates, vitamins 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 compounds. Detection of minerals
in vegetables or fruits means detection of elements other than carbon, hydrogen and
oxygen.

MATERIAL REQUIRED

Test Tubes

Burner

Litmus paper

Laboratory reagents

Various fruits

Vegetables juices

CHEMICAL REQUIREMENTS

pH indicator

Iodine solution

Fehling solution A and Fehling solution B

Ammonium chloride solution

Ammonium hvdroxide

Ammonium oxalate

Potassium sulphocynaide solution

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 & INFERENCE

Test

Observation

Inference

The pH comes
out to be 6.

Orange juice is
acidic.

Absence of
blue black in
colour.

Orange juice is
acidic.

ORANGE TEST:
Test for acidity:
Take 5ml of orange juice in a test tube and
dip a pH paper in it. If pH is less than 7 the
juice is acidic else the juice is basic.
Test for Startch:
Take 2 ml of juice in a test tube and add few
drops of iodine solution. It turns blue black
in colour than the starch is present.
Test for Carbohydrates (FEHLING'S
TEST):
Take 2 ml of juice and 1 ml of fehling
solution A & B and boil it. Red precipitates
indicates the presence of producing sugar
like maltose, glucose , fructose & Lactose.

No red coloured
Carbohydrates
precipitates
absent.
obtained.

Test for Iron:

Take 2 ml of juice add drop of conc. Nitric
acid. Boil the solution cool and add 2-3
drops of potassium sulphocyanide
solution .Blood red colours shows the
presence of iron.

Absence of
blood red
colour.

Iron is absent.

Test for Calcium:

Take 2 ml of juice add Ammonium chloride
and ammonium hydroxide solution. Filter
the solution and to the filterate add 2 ml of
Ammonium Oxalate solution. white ppt or

Yellow
precipitate is
obtained.

Calcium is
present.

milkiness indicates the presence of calcium.

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.

ANALYSIS
OF
VEGETABLES
AND
FRUIT JUICES
1

CERTIFICATE
T his is to certify that
_____________
of
C lass: XIIH as successfully completed this project report
_________________ _________________
SIGNATURE
DATE
2

S.No. Contents
II
Page No.
I.
Introduction 4
II.
Material Requirement 5
III.
Experimental Procedure 6
IV.
Conclusion 8
V.
Bibliography 8
INTRODUCTION
3

Fruits and vegetable are always a part of balanced diet. That

means fruits vegetables provide our body the essential nutrients,
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 gets
oxidised to iron oxide. So, we can conclude that fruits and
vegetables contain complex organic compounds, for e.g., anthocin,
chlorophyll, esters(flavouring compounds), carbohydrates,
vitamins 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 compounds. Detection of
minerals in vegetables or fruits means detection of elements other
than carbon, hydrogen and oxygen.
4

MATERIAL REQUIRED
Test Tubes
Burner
Litmus paper
Laboratory reagents
Various fruits
Vegetables juices
CHEMICAL REQUIREMENTS
pH indicator
Iodine solution
Fehling solution A and Fehling solution B
Ammonium chloride solution
Ammonium hydroxide
Ammonium oxalate
Potassium sulphocyanide solution
5

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 & INFERENCE
Test Observation Inference
ORANGE TEST:
Test for acidity:
Take 5ml of orange juice in a test
tube and dip a pH paper in it. If pH is
less than 7 the juice is acidic else the
juice is basic.
The pH
comes out to
be 6.
Orange juice
is acidic.
Test for Starch:
Take 2 ml of juice in a test tube and
add few drops of iodine solution. It
turns blue black in colour than the
starch is present.
Absence of
blue black in
colour.
Orange juice
is acidic.
Test for Carbohydrates
(FEHLING'S TEST):
Take 2 ml of juice and 1 ml of
Fehling solution A & B and boil it.
Red precipitates indicates the
presence of producing sugar like
maltose, glucose , fructose & Lactose.
No red
coloured
precipitates
obtained.
Carbohydrate
s absent.
Test for Iron:
Take 2 ml of juice add drop of conc.

Nitric acid. Boil the solution cool and

add 2-3 drops of potassium
Absence of
blood red
colour.
Iron is
absent.
6

sulphocyanide solution .Blood red

colours shows the presence of iron.
Test for Calcium:
Take 2 ml of juice add Ammonium
chloride and ammonium hydroxide
solution. Filter the solution and to
the filtrate add 2 ml of Ammonium
Oxalate solution. white ppt or
milkiness indicates the presence of
calcium.
Yellow
precipitate is
obtained.
Calcium is
present.
CONCLUSION
7

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
NCERT Chemistry Part 1 & Part 2
http://www.wikipedia.org
8

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

INTRODUCTION
Fruits and vegetable are always a part of balanced diet. That means fruits
vegetables provide our body the essential nutrients, 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 gets oxidixed to iron oxide. So,
we can conclude that fruits and vegetables contain complex organic compounds, for
e.g., anthocin, chlorophyll, esters(flavouring compounds), carbohydrates, vitamins
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
compounds. Detection of minerals in vegetables or fruits means detection of
elements other than carbon, hydrogen and oxygen.

COMPONENTS OF FOOD
1. Carbohydrates: Carbohydrates are poly-hydroxyalcohols, which have an aldehyde
or ketones group. They have general formula C nH2nOn. Carbohydrates are the main
source of energy 1 gm. of carbohydrates yield 18 KJ of energy. The

monosaccharides serve as building block. Glucose is also used in formation of fats &
amino acids.

2. Minerals: Minerals from 1-3% of the cell contents. Any marked change in the concentration
results in the malfunctioning of cell & finally death. Some mineral present in the diet are:
(i) Calcium: It is the major component of bone & teeth. Calcium is required for blood clotting,
muscle contraction, nerve impulse transmission & heart functioning.
(ii) Iron: Haemoglobin in our body contains iron which is the universal carrier of O2 & C02 ,
efficiency of iron causes anaemia due to failure of haemoglobin synthesis.

THE FRUIT
Development of fruit: 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 falls off. A fruit consists of two portions, viz. the per carp (peri, round: karpos,
fruits) developed from the wall of the ovary, and the seed developed from the
ovules, apples, pineapples and some other fruits the ovary may grow into the fruit
without fertilization. Such a fruit is seedless or with immature seeds 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, called meson carp, is pulpy in fruits like mango, peach, plum etc. and the
inner catted endocarp, is often very think and membranous, as in orange, or it may
be hard and stony as in many palms, mangoes, etc. In many cases, however, the
pericarp is not differentiated into these three regions.

Function of the fruit: The fruit gives protection to the seed and, therefore, to the embryo. It
stores food material. It also helps in dispersal of the seed. Normally it is only the ovary that
grows into the fruit; such a fruit is known as the true fruit. Sometimes, however, other floral
parts, particularly the thalamus or even the calyx, may grow and form a part of the fruit; such a
fruit is known as the false fruit. Common examples of false fruits are apples, pear, cashew nut,
marking not, rose, dillenia, etc. In dillenia, the calyx becomes thick and fleshy forming the only
edible part of the fruit.

MATERIAL REQUIRED

Test Tubes

Burner

Litmus paper

Laboratory reagents

Various fruits

Vegetables juices

CHEMICAL REQUIREMENTS

pH indicator

Iodine solution

Fehling solution A and Fehling solution B

Ammonium chloride solution

Ammonium hvdroxide

Ammonium oxalate

Potassium sulphocynaide solution

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 & INFERENCE

Test

Observa
Inference
tion

ORANGE TEST:
Test for acidity:
Take 5ml of orange juice in a
test tube and dip a pH
paper in it. If pH is less than
7 the juice is acidic else the
juice is basic.

The pH
Orange
comes
juice is
out to be
acidic.
6.

Test for Startch:

Take 2 ml of juice in a test
tube and add few drops of
iodine solution. It turns blue
black in colour than the
starch is present.

Absence
of blue
black in
colour.

Orange
juice is
acidic.

Test for Carbohydrates

(FEHLING'S TEST):
Take 2 ml of juice and 1 ml
of fehling solution A & B and
boil it. Red precipitates
indicates the presence of
producing sugar like
maltose, glucose , fructose
& Lactose.

No red
coloured Carbohydr
precipitat ates
es
absent.
obtained.

Test for Iron:

Take 2 ml of juice add drop
of conc. Nitric acid. Boil the
solution cool and add 2-3
drops of potassium
sulphocyanide solution
.Blood red colours shows
the presence of iron.

Absence
of blood
red
colour.

Iron is
absent.

Test for Calcium:

Take 2 ml of juice add
Ammonium chloride and
ammonium hydroxide
solution. Filter the solution
and to the filterate add 2 ml
of Ammonium Oxalate
solution. white ppt or
milkiness indicates the
presence of calcium.

Yellow
precipitat Calcium is
e is
present.
obtained.

Test

Observati
Inference
on

TOMATO TEST:

Test for acidity:

Take 5 ml of orange juice in
a test tube and dip pH
paper in it. If pH is less than
7 the juice is acidic and if
the pH is more than 7 the
juice is basic.

The pH
Tomato
comes
juice is
out to be
acidic.
5.

Test for Startch:

Take 2 ml of juice in a test
tube and few drops of iodine
solution. If blue black colour
appears than starch is
present.

Absence
of blue
black
colour.

Starch is
present.

Absence
of red
colour
precipitat
es.

Carbohydr
ates are
not present
in tomato.

Test for Carbohydrates

(FEHLING'S TEST):
Take 2 ml of juice and 1 ml
of fehling solution A & B and
boil it. Red precipitates
indicates the presence of
producing sugar like
maltose, glucose , fructose
& Lactose.
Test for Iron:
Take 2 ml of juice add drop
of conc. Nitric acid boil the
solution cool and add 2-3
drops of potassium
sulphocyanide solution.
Blood red colours shows the
presence of iron.

Presence
of blood Iron is
red
present.
colour.

Test for Calcium:

Take 2 ml of juice add
Ammonium chloride and
ammonium hydroxide
solution. Filter the solution
and to the filterate add 2 ml
of Ammonium Oxalate

Yellow
Calcium is
precipitat present.
es
obtained.

solution. White ppt or

milkiness indicates the
presence of calcium.

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.