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S. No. Title Page

No.

1 Acknowledgement 2

2 Certificate 3

3 Introduction 4-6

4

Experiment-Aim

-Theory-Materials required-Procedure

-Result

7-11

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 Bahrainregarding her project

titled nalysis of Vegetable and Fruit Juicesas perthe CBSE practical work requirement for the session

2010-2011.

Teachers Signature ExaminersSignature

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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 helpsplan 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 ketonesor 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 includebreads,pastas,beans,potatoes,bran,rice,

andcereals.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(saccharide or sugar) units they contain. Carbohydrate contains

15.8kilojoules (3.75kilocalories) per gram.

Role of carbohydrates in bodyis as follows:

-Providing energy and regulation of blood glucose

-Biological recognition processes

http://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Branhttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Cerealhttp://en.wikipedia.org/wiki/Kilo-http://en.wikipedia.org/wiki/Kilocaloriehttp://en.wikipedia.org/wiki/Kilocaloriehttp://en.wikipedia.org/wiki/Kilo-http://en.wikipedia.org/wiki/Kilo-http://en.wikipedia.org/wiki/Cerealhttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Branhttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Bread

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-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 industrieslike textiles, paper, lacquers and breweries.

Some chief sources of carbohydrates

PROTEINS

Proteins(also known as polypeptides) areorganic compounds madeofamino 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 ofamino 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 acidstorage 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.

http://en.wikipedia.org/wiki/Organic_compoundhttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Amino_acidshttp://en.wikipedia.org/wiki/Gramhttp://en.wikipedia.org/wiki/Gramhttp://en.wikipedia.org/wiki/Amino_acidshttp://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Organic_compound

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FATS

A molecule of dietary fat typically consists of severalfatty acids (containing

long chains of carbon and hydrogen atoms), bonded to aglycerol.They are

typically found astriglycerides (three fatty acids attached to one glycerolbackbone). Fats may be classified assaturated orunsaturated depending on

the detailed structure of the fatty acids involved. Fats contain 37.8 kilojoules

(9 kilocalories) per gram.

MINERALS

Dietary minerals are thechemical elements required by living organisms,

other than the four elementscarbon,hydrogen,nitrogen,andoxygen thatare present in nearly allorganic 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 processingATP and related reactions (builds bone,

causes strong peristalsis, increases flexibility, increases alkalinity)

Phosphorus,required component of bones; essential for energy processing

preventanemia.

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

http://en.wikipedia.org/wiki/Fatty_acidhttp://en.wikipedia.org/wiki/Glycerolhttp://en.wikipedia.org/wiki/Triglyceridehttp://en.wikipedia.org/wiki/Saturated_fathttp://en.wikipedia.org/wiki/Unsaturated_fathttp://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Carbonhttp://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Nitrogenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Organic_chemistryhttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Magnesiumhttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Anemiahttp://en.wikipedia.org/wiki/Anemiahttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/Magnesiumhttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Organic_chemistryhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Nitrogenhttp://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Carbonhttp://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Unsaturated_fathttp://en.wikipedia.org/wiki/Saturated_fathttp://en.wikipedia.org/wiki/Triglyceridehttp://en.wikipedia.org/wiki/Glycerolhttp://en.wikipedia.org/wiki/Fatty_acid

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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 Molischs Test, Fehlings Test,

Tollens test, Ninhydrin test, Millons 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., Fehlings soln. A and

B, Benedicts reagent, Tollens reagent,mineral acids like HNO3and Bunsen

burner.

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PROCEDURE- TESTS, OBSERVATIONS ANDINFERENCE

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. TOLLENS TESTTake 20 ml of given juice

in a test tube and add 2mlof Tollens reagent

( Ammonical silver

nitrate). Heat the contents

in a water bath.

A shinning silver mirror isobtained on the inner side

of the test tube is obtainedin the test for all the juices

except orange.

The presence of CHOgroup of carbohydrate in

tomato, potato, radish,apple, grapes is

confirmed. While it is

absent in orange.

2. FEHLINGS TEST

Take equal volume of

Fehling solution A and Bin a test tube. Add two

drops of NaOH followedby 2ml of given juice.

Heat the contents in awater bath.

Reddish brown precipitate

is obtained in the test for

all the juices exceptorange.

This confirms the

presence of CHO group of

carbohydrate in tomato,potato, radish, apple and

grapes .While it is absentin orange.

3.MOLISCHS TEST

Take 2ml of given juice ina test tube and add a few

drops of Molischsreagent (Alpha-nephthol)

A red, purple or violet

ring is produced at thejunction of the two layers

in in the test for all thejuices except orange.

The presence of CHO

group of carbohydrate intomato, potato, radish,

apple, grapes is againconfirmed. While it is

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followed by conc. H2SO4through the sides of the

test tube.

absent in orange.

II. TEST FOR PROTEINS

TEST OBSERVATION INFERENCE

1. BIURET TESTTake 2ml of given sample

in a test tube and addNaOH soln. followed by

2-3 drops if CuSO4 soln.Shake the contents well.

Blue colour changes toviolet for all the juice

samples.

This confirms thepresence of proteins in

tomato, potato, radish,apple, orange and grape.

2. NINHYDRIN TEST

Take 2ml of given sample

juice in a test tube andadd 1ml of Ninhydrin

reagent in it and warm it.

Blue colour is observed inall the samples of juices.

The presence of proteinsin tomato, potato, radish,

apple, orange and grape isconfirmed again.

III. TEST FOR FATS

TEST OBSERVATION INFERENCE

1. TRANSLUCENTTESTPress a little of substance

in a filter paper and thenunfold the filter paper.

A translucent, greasy spotis observed only in thecase of potato and apple.

However no translucentspot is observed for other

samples.

This shows that oil or fatis present in potato andapple while absent in

tomato, radish, orangeand grape.

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2. MISCIBILITY TEST

Take 2ml of sample juice

in a test tube. Add water

and shake the contentswell.

The liquid of potato andapple is immiscible while

that of other is miscible

with water.

This again shows that oilor fat is present in potato

and apple while absent in

tomato, radish, orangeand grape.

3.ACROLIN TEST

Take 2ml of sample juiceand add a few crystals of

KHSO4and heat the

mixture.

Pungent smell of acrolin

is observed in the test forpotato and apple.

This confirms the

presence of oil or fat inpotato and apple. Also

absence of fats is

confirmed in tomato,radish, orange and grape.

III. TEST FOR MINERALS

TEST OBSERVATION INFERENCE

1. Test for Calcium.2 ml of the sample is

taken and NH4Cl andNH4OH are added. Theabove solution is filtered

and to the filterate 2ml ofammonium oxalate soln.

is added.

Appearance of white ppt.is observed in all the

sample juices.

This confirms thepresence of calcium in

tomato, potato, radish,apple, orange and grapes.

2. Test for Magnesium

2ml of the sample is takenand NH4OH soln. is

added. Scratch the sides

of the test tube with aglass rod.

Appearance of white ppt.

is observed in test fororange, tomato and

potato.

Presence of magnesium is

confirmed in orange,tomato and potato. While

it is absent in radish,

apple and grapes.

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

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2ml of the sample is takenand to it 1 drop of conc.

HNO3 is added, heated

and cooled. Add 2-3drops of potassium

sulphocyanide soln.

colour precipitate isobtained in the case of

potato, apple and orange.

presence of iron in potato,orange and apple and its

absence in tomato, radish

and grapes.

4. Test for Phosphorous

Take 2ml of the juice andto it, add 1 drop of conc.

HNO3.Boil the soln. and

add ammoniummolybedate.

Appearance of yellow ppt.

is obtained in tomato,potato and grapes.

The presence pf

phosphorous is confirmedin tomato, potato and

grapes. While it is absent

in radish, orange andapple.

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 allof 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

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.

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Frank Senior Secondary Chemistry Practicals for Class XII

NCERT Chemistry Textbook for Class XII- Part II