Session 2021-22

Subject- Chemistry

Investigatory project on-

Analysis of vegetable and fruit juices

Submitted to: Mrs. Deepti Dwivedi Ma’am

Submitted by: Divyansh Gupta
Class: XI ‘A’ Roll no: 43
 CERTIFICATE
This is to certify that Divyansh Gupta of class 11th
‘A’ has completed the project work in chemistry in
the year 2021-22 on “Analysis of vegetable and
fruit juices” under the guidance of Mrs. Deepti
Dwivedi Ma’am as prescribed by CBSE course.

It is further certified that this project is the

individual work of the student.

Signature Of Subject Teacher Signature Of Principal

 Acknowledgement

I would like to express my special thanks

of gratitude to my subject teacher Mrs.
Deepti Dwivedi Ma’am to give her
guidance to make the successful
completion of this project.
I also want to give special thanks to our
principal ma’am Mrs. Husna Bano
Ma’am who gave me this golden
opportunity to do this wonderful project
on the topic “Analysis of vegetable and
fruit juices”, so that I will get to know
about detailed information for the same.
Secondly I would like to thank my parents
and classmates who helped me to complete
this project within the given time frame.
 Content
• Certificate
• Acknowledgement
• Topic
• Abstract
• Introduction
• Topic related theory and eg.
• Material required
• Chemical requirements
• Procedure
• Conclusion
• Bibliography
 ABSTRACT
Aim is to analyze some fruits & vegetables juice
for the contents present in them. Fruits and
vegetable are always a part of balanced diet. That
means fruits and 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
oxidized to form iron oxide. So, we can conclude
that fruits and vegetables contain complex organic
compounds, for e.g., chlorophyll, esters (flavoring
compounds), carbohydrates, vitamins and can be
tested in any fruits or vegetables 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.
 INTRODUCTION
Vegetable juice (also referred as: Green
Drink) is a juice drink made primarily of
blended vegetables and also available in the
form of powders. Vegetable juice is often
mixed with fruits such as apples or grapes to
improve flavor. although some commercial
brands of vegetable juices use fruit juices as
sweeteners, and may contain large amounts
of sodium.
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 nutrient
present in a food item helps in planning a
balanced diet.
 NUTRIENTS
➢ CARBOHYDRATE

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.

Role of carbohydrates in body is as follows:

 Providing energy and regulation of blood
 Biological recognition processes
 Dietary fiber
 Sparing the use of proteins for energy
 Breakdown of fatty acids.
 ➢ PROTEIN

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). 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
. Protein contains 16.8 kilojoules (4 kilocalories)
per gram. 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.
 ➢FAT

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.
 CUCUMBER

Cucumber (Cucumissativus) is a widely cultivated plant in

the gourd family, Cucurbitaceae.Itisacreepingvinethatbears cylind
rical fruits that are used as culinary vegetables. There are three
main varieties of cucumber: slicing, pickling, and burpless. Within
these varieties, several different cultivars have emerged. The
cucumber is originally from Southern Asia, but now grows on
most continents. Many different varieties are traded on the global
market.
The cucumber is a creeping vine that roots in the ground and grows
up trellises or other supporting frames, wrapping around supports
with thin, spiraling tendrils.The fruit of the cucumber is
roughly cylindrical, elongated with tapered ends, and may be as
large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in
diameter. Having an enclosed seed and developing from a flower,
botanically speaking, and cucumbers are classified as pepoes, a
type of botanical berry. Much like tomatoes and squash they are
often also perceived, prepared and eaten as vegetables. Cucumbers
are usually more than 90% water.
 CARROT

The Carrot is a root vegetable, usually orange in colour, though

purple, red, white, and yellow varieties exist. It has a crisp texture
when fresh. The most commonly eaten part of a carrot is a taproot,
although the greens are sometimes eaten as well. It is a
domesticated form of the wild carrot Daucus carota, native to
Europe and southwestern Asia. The domestic carrot has been
selectively bred for its greatly enlarged and more palatable, less
woody-textured edible taproot. The Food and Agriculture
Organization of the United Nations (FAO) reports that world
production of carrots and turnips (these plants are combined by
the FAO for reporting purposes) for calendar year 2011 was almost
35.658 million tonnes. Almost half were grown in China.
 TOMATO

The tomato (etymology and pronunciation) is the edible, often

red fruit/berry of the nightshade Solanum lycopersicum,
commonly known as a tomato plant. The tomato is consumed in
diverse ways, including raw, as an ingredient in many dishes,
sauces, salads, and drinks. While it is botanically a berry fruit, it is
considered a vegetable for culinary purposes, which has caused
some confusion. The species originated in the South
American Andes and its use as a food originated in Mexico, and
spread throughout the world following the Spanish colonization
of the Americas. Its many varieties are now widely grown,
sometimes in greenhouses in cooler climates. The plants typically
grow to 1–3 meters (3–10 ft) in height and have a weak stem that
often sprawls over the ground and vines over other plants. It is
a perennial in its native habitat, although often grown outdoors in
temperate climates as an annual. An average common tomato
weighs approximately 100 grams (4 oz).
 Material Required
• Test Tubes
• Burner
• Litmus paper
• Laboratory reagents
• Various fruits
• Vegetable juices

Chemical Requirements
• pH indicator
• Iodine solution
• Fehling solution A and Fehling solution B
• Ammonium chloride solution
• Ammonium hydroxide
• Ammonium oxalate
• Potassium sulphocyanide solution.
 PROCEDURE
The vegetable juices are diluted using distilled water.
The distilled water is added to it in order to remove
color and to make it colorless so that color change can
be easily watched and noted down. Now test for food
substance is taken down with the solution.

1. Test For Acidity – Take 5ml of juice in a test tube

and pH values should be noted down by dipping it in
the test-tube. If it turns red, it means that the juice is
acidic else it is basic..
2. Test For Starch – Take 2ml of vegetable juice in a
test tube, and add a few drops of iodine solution to it. If
the solution turns blue in color it indicates the presence
of starch.
3. Test for Proteins – Take 5ml of 5% of NaOH
solution and add 2 drops of CusO4 known as burial
solution and add juice and shake well. If the solution
turns violet in color it indicates the presence of proteins.

4. Test For Carbohydrates – Take 2ml of Tehling’s

solution A and B and 1ml of Tehling’s solution B in a
Test tube. If the solution turns red it indicates the
presence of sugar like maltose, glucose, fructose and
lactose.
5. Test For Potassium – Add 2ml of juice in a test
tube and picric acid, yellow color precipitate indicates
the presence of potassium.
6. Test For Calcium – Add 2 ml of vegetable juice
and add NH4Cl solution. Filter the solution and to the
filtrate add 2 ml of ammonium oxalate solution. White
precipitate indicates the presence of calcium.
7. Test for Magnesium – Add NH4OH and excess
Disodium Hydrogen Phosphate to test tube with a glass
rod. White precipitate indicates the presence of
magnesium.
 OBERVATION
Cucumber
Test Observation Inference
Acid/Base pH Turns Red Acidic
Starch No Blue Color Absence Of Starch
Protein No Violet Color Absence of Protein

Carbohydrate Red Color Presence of Carbohydrate

Potassium No Yellow Precipitate Absence Of Potassium

Calcium White Precipitate Absence Of Calcium

Magnesium White Precipitate Presence Of Magnesium

Carrot
Test Observation Inference
Acid/Base pH turns Red Acidic
Starch No Blue Color Presence Of Starch
Protein No Violet Color Absence of Proteins
Carbohydrate Red Color Presence of
Carbohydrates
Potassium Yellow Precipitate Presence of Potassium
Calcium No White Precipitate Absence of Calcium
Magnesium No White Precipitate Absence of Magnesium
Tomato
Test Observation Inference
Acid/Base pH turns Red Acidic
Starch No Blue Color Presence of Starch
Protein No Violet Color Absence Of Protein
Carbohydrate Red Color Presence of
Carbohydrates
Potassium Yellow Precipitate Presence of
Potassium
Calcium White Precipitate Presence of Calcium

Magnesium No White Precipitate Absence of

Magnesium
 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.
❖ Cucumber contains carbohydrates,
proteins, fats, calcium, magnesium, iron.
❖ Carbohydrates and starch are rich in
tomato and cucumber.
 CONCLUSION
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 disorders. So, besides cereals, milk
and its products and non-vegetarian food items, vegetable
and fruits 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.
 BILIOGRAPHY
 NCERT Textbook
 Wikipedia
 The Everything Giant Book Of
Juicing {BOOK}