Fruits and vegetables are important components of our diet.docx

8/19/2019 Fruits and vegetables are important components of our diet.docx

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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 usefulcontents of the fruits andvegetable

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)

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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


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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.


A. Fats and oils have generally low melting points. If a fat is shakenwith 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


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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.


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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 yellowprecipitate 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 ofalkyl hydrogen sulphate (double bonds break to form single bonds).

[IMAGE]

[IMAGE]


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[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.


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


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6. ALDEHYDE GROUP


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


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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.


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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


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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




7. CARBOXYLIC ACID


b) Liquid + Blue litmus solution Turns red Present

c) Liquid + NaHCO3 solution Effervescence due Present


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to evolution of CO2

[IMAGE]Text Box: S.No. EXPERIMENT OBSERVATION INFERENCE

[IMAGE]

[IMAGE]TEST FOR COCUNUT WATER

[IMAGE]

1. CARBOHYDRATES




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


5. HYDROXYL GROUP



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6. ALDEHYDE




7. CARBOXYLIC ACID




to evolution of CO2


[IMAGE]TEST FOR TOMATO JUICE

[IMAGE]

1. CARBOHYDRATES




2. FATS AND OILS

a) Liquid + CHCl3 + H2O No reaction Absent

b) Liquid + KHSO4 No reaction Absent

3. PROTEINS


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a) Liquid + Alkaline CuSO4 No reaction Absent

b) Liquid + conc. HNO3 No reaction Absent

4. UNSATURATION


5. HYDROXYL GROUP


6. ALDEHYDE




7. CARBOXYLIC ACID




to evolution of CO2


RESULTS

CONTENTS

APPLE JUICE


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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


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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 thepresence 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.


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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


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observations, like freshly cut apples become reddish black after some time. !"planation

for it is that iron present in apple gets o"idi"ed to iron o"ide. #o, we can conclude that

fruits and vegetables contain comple" organic compounds, for e.g., anthocin,

chlorophyll, esters$flavouring compounds%, carbohydrates, vitamins and can be tested in

any fruits or vegetable by e"tracting out its juice and then subtracting it to various tests

which are for detection of different classes of organic compounds. etection of minerals

in vegetables or fruits means detection of elements other than carbon, hydrogen and

o"ygen.

MATERIAL REQUIRED

• Test Tubes

• 'urner

• (itmus paper

• (aboratory reagents

• )arious fruits

• )egetables juices

CHEMICAL REQUIREMENTS

• p* indicator

• +odine solution

•

Fehling solution A and Fehling solution '

• Ammonium chloride solution

• Ammonium hvdro"ide

• Ammonium o"alate


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• otassium 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. -ow

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 anddip a pH paper in it. If pH is less than 7 the

juice is acidic else the juice is basic.

The pH comesout to be 6.

Orange juice isacidic.

Test for Startch:

Take 2 ml of juice in a test tube and add fewdrops of iodine solution. It turns blue black

in colour than the starch is present.

bsence of blue black in

colour.

Orange juice isacidic.

Test for Carbohydrates (FEHLING'S

TEST):

Take 2 ml of juice and ! ml of fehlingsolution " # and boil it. $ed precipitatesindicates the presence of producing sugarlike maltose% glucose % fructose " &actose.

'o red colouredprecipitatesobtained.

(arboh)dratesabsent.

Test for Iro:

Take 2 ml of juice add drop of conc. 'itricacid. #oil the solution cool and add 2*+

drops of potassium sulphoc)anide

solution .#lood red colours shows thepresence of iron.

bsence of blood red

colour.

Iron is absent.

Test for Ca!ci"#:

Take 2 ml of juice add mmonium chlorideand ammonium h)dro,ide solution. -ilter

the solution and to the lterate add 2 ml of mmonium O,alate solution. white ppt or

/ellowprecipitate is

obtained.

(alcium ispresent.


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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 e"tent. roteins are

present in small uantity. Therefore one must not only depend on fruits and vegetables

for a balance diet.

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-ruits and ?egetable are alwa)s a part of balanced diet. That

means fruits ?egetables pro?ide our bod) the essential nutrients%

i.e. (arboh)drates% proteins% ?itamins and minerals. gain their

presence in these is being indicated b) some of our general

obser?ations% like *freshl) cut apples become reddish black after

some time. ,planation for it is that iron present in apple gets

o,idised to iron o,ide. 0o% we can conclude that fruits and

?egetables contain comple, organic compounds% for e.g.% anthocin%

chloroph)ll% esters@Aa?ouring compoundsB% carboh)drates%

?itamins and can be tested in an) fruits or ?egetable b) e,tracting

out its juice and then subtracting it to ?arious tests which are for

detection of diCerent classes of organic compounds. 4etection of

minerals in ?egetables or fruits means detection of elements other

than carbon% h)drogen and o,)gen.

;


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The juices are made dilute b) adding distilled water to it% in order

to remo?e colour and to make it colourless so that colour change

can be easil) watched and noted down. 'ow test for food

components are taken down with the solution.

T0T% O#0$1TIO' " I'-$'(

Test Obser?ation Inference

O$'3 T0T8

Test for acidit)8

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 0tarch8

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.

bsence of

blue black in

colour.Orange juice

is acidic.

Test for (arboh)drates

@-H&I'3F0 T0TB8

Take 2 ml of juice and ! ml of

-ehling solution " # and boil it.

$ed precipitates indicates the

presence of producing sugar like

maltose% glucose % fructose " &actose.

'o redcoloured

precipitates

obtained.

(arboh)drate

s absent.

Test for Iron8

Take 2 ml of juice add drop of conc.


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'itric acid. #oil the solution cool and

add 2*+ drops of potassium

bsence of

blood red

colour.

Iron is

absent.

6


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sulphoc)anide solution .#lood red

colours shows the presence of iron.

Test for (alcium8

Take 2 ml of juice add mmonium

chloride and ammonium h)dro,ide

solution. -ilter the solution and to

the ltrate add 2 ml of mmonium

O,alate solution. white ppt or

milkiness indicates the presence of

calcium.

/ellow

precipitate is

obtained.

(alcium is

present.

(O'(&0IO'7


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-rom the table gi?en behind it can be conducted that most of the

fruits " ?egetable contain carboh)drate " ?egetable contain

carboh)drate to a small e,tent. :roteins are present in small

=uantit). Therefore one must not onl) depend on fruits and

?egetables for a balance diet.

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'($T (hemistr) :art ! " :art 2

http8GGwww.wikipedia.org

>

AIM To anal)se some fruits " ?egetables juice for the contents present in them.

INTRODUCTION-ruits and ?egetable are alwa)s a part of balanced diet. That means fruits

?egetables pro?ide our bod) the essential nutrients% i.e. (arboh)drates% proteins%?itamins and minerals. gain their presence in these is being indicated b) some of

our general obser?ations% like *freshl) cut apples become reddish black after some

time. ,planation for it is that iron present in apple gets o,idi,ed to iron o,ide. 0o%we can conclude that fruits and ?egetables contain comple, organic compounds% for

e.g.% anthocin% chloroph)ll% esters@Aa?ouring compoundsB% carboh)drates% ?itamins

and can be tested in an) fruits or ?egetable b) e,tracting out its juice and then

subtracting it to ?arious tests which are for detection of diCerent classes of organiccompounds. 4etection of minerals in ?egetables or fruits means detection of

elements other than carbon% h)drogen and o,)gen.

COMPONENTS OF FOOD!. (arboh)drates8 (arboh)drates are pol)*h)dro,)alcohols% which ha?e an aldeh)deor ketones group. The) ha?e general formula (nH2nOn. (arboh)drates are the main

source of energ) ! gm. of carboh)drates )ield !> of energ). The


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monosaccharides ser?e as building block. 3lucose 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! "alcium: #t is the ma$or component of one & teeth. "alcium is reuired for lood clotting'

muscle contraction' ner(e impulse transmission & heart functioning.

ii! #ron: )aemogloin in our ody contains iron *hich is the uni(ersal carrier of +2 & ",2 '

efficiency of iron causes anaemia due to failure of haemogloin synthesis.

THE FRUITDevelopment of fruit: fter fertiliation the o?ar) also begin to grow and

graduall) it matures into the fruit. The fruit ma)% therefore% be regarded as a matureor ripened o?ar). If% for some reason or other% fertiliation fails% o?ar) simpl) withers

and falls oC. fruit consists of two portions% ?i. the per carp @peri% round8 karpos%

fruitsB de?eloped from the wall of the o?ar)% and the seed de?eloped from theo?ules% apples% pineapples and some other fruits the o?ar) ma) grow into the fruit

without fertiliation. 0uch a fruit is seedless or with immature seeds and is known as

the parthenocarpic fruit. The pericarp ma) be thick or thin% when thick%it ma)

consist of two or three parts8 the outer cell epicarp% from the skin of the fruitJ themiddle% called meson carp% is pulp) in fruits like mango% peach% plum etc. and the

inner catted endocarp% is often ?er) think and membranous% as in orange% or it ma)

be hard and ston) as in man) palms% mangoes% etc. In man) cases% howe?er% thepericarp is not diCerentiated into these three regions.

Function of the fruit: he fruit gi(es protection to the seed and' therefore' to the emryo. #t

stores food material. #t also helps in dispersal of the seed. ormally it is only the o(ary that

gro*s into the fruit/ such a fruit is kno*n as the true fruit. Sometimes' ho*e(er' other floral

parts' particularly the thalamus or e(en the caly0' may gro* and form a part of the fruit/ such a

fruit is kno*n as the false fruit. "ommon e0amples of false fruits are apples' pear' cashe* nut'

marking not' rose' dillenia' etc. #n dillenia' the caly0 ecomes thick and fleshy forming the only

edile part of the fruit.

MATERIAL REQUIRED• Test Tubes

• #urner

• &itmus paper


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• &aborator) reagents

• 1arious fruits

• 1egetables juices

CHEMICAL REQUIREMENTS

• pH indicator

• Iodine solution

• -ehling solution and -ehling solution #

• mmonium chloride solution

• mmonium h?dro,ide

• mmonium o,alate

• :otassium sulphoc)naide solution

PROCEDURE The juices are made dilute b) adding distilled water to it% in order to remo?e colourand to make it colourless so that colour change can be easil) watched and noted

down. 'ow test for food components are taken down with the solution.

TEST, OBSERVATION & INFERENCE

Test Observa

tion Inference

ORANGE TEST:

Test for acidity:

Take 5ml of orange juice in atest tube and dip a pH

paper in it. If pH is less than

7 the juice is acidic else the

juice is basic.

The pHcomes

out to be

6.

Orange

juice is

acidic.


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Test for Startch:

Take 2 ml of juice in a test

tube and add few drops of

iodine solution. It turns blueblack in colour than the

starch is present.

bsence

of blueblack in

colour.

Orange

juice isacidic.

Test for Carbohydrates

(FEHLING'S TEST):

Take 2 ml of juice and ! ml

of fehling solution " # and

boil it. $ed precipitatesindicates the presence of

producing sugar like

maltose% glucose % fructose

" &actose.

'o red

colouredprecipitat

es

obtained.

(arboh)drates

absent.

Test for Iro:

Take 2 ml of juice add drop

of conc. 'itric acid. #oil the

solution cool and add 2*+drops of potassium

sulphoc)anide solution

.#lood red colours showsthe presence of iron.

bsenceof blood

red

colour.

Iron is

absent.

Test for Ca!ci"#:

Take 2 ml of juice add

mmonium chloride andammonium h)dro,ide

solution. -ilter the solution

and to the lterate add 2 ml

of mmonium O,alatesolution. white ppt or

milkiness indicates the

presence of calcium.

/ellow

precipitat

e isobtained.

(alcium is

present.

TestObser?ati

onInference

TO


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Test for acidit)8

Take 5 ml of orange juice in

a test tube and dip pHpaper in it. If pH is less than

7 the juice is acidic and ifthe pH is more than 7 the

juice is basic.

The pHcomes

out to be5.

Tomato

juice isacidic.

Test for 0tartch8

Take 2 ml of juice in a test

tube and few drops of iodine

solution. If blue black colourappears than starch is

present.

bsence

of blueblack

colour.

0tarch ispresent.

Test for (arboh)drates

@-H&I'3F0 T0TB8

Take 2 ml of juice and ! ml

of fehling solution " # and

boil it. $ed precipitates

indicates the presence ofproducing sugar like

maltose% glucose % fructose

" &actose.

bsence

of red

colourprecipitat

es.

(arboh)dr

ates arenot present

in tomato.

Test for Iron8

Take 2 ml of juice add drop

of conc. 'itric acid boil the

solution cool and add 2*+drops of potassium

sulphoc)anide solution.

#lood red colours shows thepresence of iron.

:resence

of bloodred

colour.

Iron ispresent.

Test for (alcium8

Take 2 ml of juice add

mmonium chloride and

ammonium h)dro,idesolution. -ilter the solution

and to the lterate add 2 ml

of mmonium O,alate

/ellow

precipitat

esobtained.

(alcium is

present.


40/40

solution. Khite ppt ormilkiness indicates the

presence of calcium.

CONCLUSION-rom the table gi?en behind it can be conducted that most of the fruits " ?egetable

contain carboh)drate " ?egetable contain carboh)drate to a small e,tent. :roteins

are present in small =uantit). Therefore one must not onl) depend on fruits and?egetables for a balance diet.

Fruits and vegetables are important components of our diet.docx

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