JAWAHAR NAVODAYA

VIDYALAYA
THRISSUR

BIOLOGY INVESTIGATORY PROJECT

2016-2017

SUBMITTED BY
NAME: SREEHARI
MS
CLASS: XII

REGISTRATION
NO:

JAWAHAR NAVODAYA VIDYALAYA

THRISSUR

BONAFIDE CERTIFICATE
This is to certify that this is a bonafide record of the project work
on
TO ANALYSE FRUITS AND VEGETABLES FOR THE
NUTRIENTS AND MINERALS PRESENT IN THEM
By SREEHARI M S of class XII (Reg. No.................................) in
accordance with the requirement for AISSCE in CHEMISTRY
during the year 2016-2017

Date..................

Internal examiner
Principal

External examiner

ACKNOWLEDGEMENT
First of all, I extend my sincere gratitude to the
almighty for the blessings which helped me for
the successful completion of my project.
I also thank our school principal
Mr.O.M.Pankajakshan and our school vice
principal Mrs.Sudhamany for their support.
I take this opportunity to express my profound
gratitude and to Mrs.Thankamony madam, my
biology teacher for her cordial support,
valuable advice and guidance which helped
me in various stages of the completion of this
project. I would also like to thank Mr.Krishnan
lab attender of our school for his help and
support.
My thanks and appreciation also goes to my
friends in developing this project and people
who have willingly helped me out with their
abilities.

CONTENTS

INTRODUCTION
THEORY
AIM
APPARATUS
CHEMICALS REQUIRED
PROCEDURE
INTERFERENCE
CONCLUSION

INTRODUCTION
A Balanced diet is one which contains of the
correct
Proportion of the five basic ingredients of good
nutrition
i.e Carbohydrates, fats, mineral salts and
vitamins.
Acids are essential for the metabolic activity of
food.
Fruits and Vegetables form a part of balanced
diet.
They contain mainly Carbohydrates, minerals,
and vitamins.
The amount and kinds of minerals and free acids
present in
These juices vary from fruits to fruits and
vegetables to
vegetables. The knowledge about the contents
of the
fruits and vegetables allows one to select and
use the
economic and easily available items in our food.

THEORY
Starch is long chain of sugar molecule linked
together like a
Chain. It is composed of sugar glucose. It
contains carbon,
Hydrogen and oxygen with chemical formula
[C6H1005]n

Carbohydrates are chemical compounds of

carbon,
Hydrogen, oxygen with general formula Cn[H2O]n
They have two or more hydroxyl groups one
aldehyde
or ketonic group.

AIM
To analyse the fruit and vegetable
juices for the
acids and mineral present in
them

Apparatus

Burette
Burner
Conical flask
Filter paper
Pipette
Test tube
Test tube holder

CHEMICALS REQUIRED

Ammonium hydroxide
Ammonium chloride
Ammonium oxalate
Fehlings solution A
Fehlings solution B
Iodine solution
Picric acid

TEST FOR ACIDITY

EXPERIMENT
A drop of fruit or vegetable juice
placed on pH paper was noticed
and was
compared with standard pH paper

OBSERVATION
Sl. Name of
No The
solution

1
2
3
4
5

Tomato
Banana
Guava
Apple
Orange

Observati pH
on
value

Inference

TEST FOR CARBOHYDRATE

EXPERIMENT
To 2ml of fruit juice add the 1ml of
Fehlings
Solution A and B.
Formation of red precipitate
indicates the
Presence of reducing carbohydrate
(sugar)

OBSERVATION
SL
No

Name of
the
solution

1
2
3
4
5

Tomato
Banana
Guava
Apple
Orange

Observation

Inference

TEST FOR STARCH

EXPERIMENT
Take 2 ml of clear juice in a test tube
and add a few drops of iodine
solution. Colour of solution is
noticed.
Formation of blue-black colour
indicates the
presence of starch.

OBSERVATION
SL
No

Name of
Observation
the solution

1
2
3
4
5

Tomato
Banana
Guava
Apple
Orange

Inference

TEST FOR MINERALS

A)TEST FOR POTASSIUM

EXPERIMENT
To about 2ml of juice in a test tube
Picric acid is added. Formation of
Yellow precipitate confirms the
Presence of K+ ions

OBSERVATION
SL
No

Name of
the
Solution

1
2
3
4
5

Tomato
Banana
Guava
Apple
Orange

Observation

Inference

b) TEST FOR CALCIUM

EXPERIMENT
To about 3ml of juice NH4Cl solution
and NH4OH solution are added. Filter
the solution and to the filtrate 2ml of
ammonium oxalate is added.
Presence of white precipitate or
milkiness confirms the presence of
Ca2+ ions.

OBSERVATION
SL
No

Name of
the solution

1
2
3
4
5

Tomato
Banana
Guava
Apple
Orange

Observatio Inference
n

c) TEST FOR IRON

EXPERIMENT
To about 2ml of juice add 1 drop of
conc. HNO3 and heat it. Cool and add
2-3 drops
of potassium thiocyanate solution.
Formation
of blood red colour confirms the
presence of
Fe2+ ions

OBSERVATION
Sl Name of
No the
solution
1 Tomato
2 Banana
3 Guava
4 Apple
5 Orange

Observatio Inference
n

INTERFERENCE
After conducting several
experiments
it was concluded that the
different types
of fruits and vegetables namely
1)
2)
3)
4)
5)

Tomato
Banana
Guava
Apple
Orange

The observations are as follows

Contents
Acidic
Starch
Carbohydr
ate
Potassium
Calcium
Iron

Toma Bana
t
na

guav Appl Oran

a
e
ge

CONCLUSION
After analyzing the fruits and
vegetable
Juices, the following opinions
emerges about
the compounds present in them.
Carbohydrate;
The carbohydrates are the main
constituents
Of all the fruits and vegetable
juices but are
present in varying quantities