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ANALYSIS OF pH
OF VEGETABLE
AND FRUIT JUICES
Class: XI Science
Roll no.: 32
S.
No.
Title
Acknowledgement
Certificate
Introduction
Experiment
5.
-Aim
-Materials required
-Observation
-Result
Bibliography
ACKNOWLEDGE
MENT
CER
TIFI
This is to hereby certify that
the original
and genuine
CAT
investigatory project has been
completedEsincerely and
satisfactorily by Joydeep
Naskar of class XI Sc.
Kendriya Vidyalaya IIM
Joka, Kolkata, regarding his
project titled Analysis of pH of
Vegetable and Fruit Juices as
per the CBSE practical work
requirement for the session
2014-2015.
Teachers Signature
Signature
Examiners
AIM:
Qualitative Analysis of pH and acidity of:
Fruits juices- Apple, Grape, Orange, Cranberry, Raw
Mango.
Vegetable Juices- Onion, Papaya, Cabbage,
Cucumber, Pumpkin.
MATERIALS REQUIRED:
1. Fruits and vegetables under investigation
2. Test Tubes
3. Beakers
4. Universal pH indicators (pH paper)
5. Glass Rod
OBSERVATIONS
FRUIT JUICES
1.Apple Juice
Apple juice ranges in pH from 3.35 to 4, as different types
of apples have different pH levels.
2.Grape Juice
3.Orange Juice
Orange juice ranges in pH from 3.3 to 4.19, depending on
the type of orange used.
4.Cranberry Juice
Cranberry juice is more acidic than apple juice, with a pH
between 2.3 and 2.52.
5.Raw Mangoes
The pH of Mangoes ranges from 3.40 - 4.63, as
different mangoes have different pH.
VEGETABLE JUICES
1. Onions
Onions have a pH of about 5.3-5.9.
2. Papaya
Papaya has a pH of about 5.2-6.
3. Cabbage
Cabbage has a pH of about 5.2-6.8
4. Cucumber
Cucumbers have a pH of about 5.1-5.8.
5. Pumpkin
Pumpkin has a pH between 4.9-5.5.
RESULT:
After performing the pH tests on different vegetables and fruits, it is
observed that most fruits and vegetables contain juices which are acidic in
nature.
The investigated fruits and vegetables are all found to be acidic, among
which, fruits are more acidic than the vegetables.