Chemistry Investigatory Project PDF

CHEMISTRY INVESTIGATORY PROJECT:
FRUIT JUICE ANALYSIS
BY
STUTHI N
BONAFIDE CERTIFICATE
This is to certify that this project work in the
subject of Chemistry has been done by Stuthi N
of class XII-A in the academic year 2019-2020
and is submitted to the AISSCE practical
examination conducted by CBSE at PSBB
Learning Leadership Academy,Bangalore on
dd/mm/yy.
PRINCIPAL:
INTERNAL EXAMINER:
EXTERNAL EXAMINER:
ACKNOWLEDGEMENT
I,Stuthi N,would like to express my heartfelt gratitude to the
various persons who have been instrumental in completing the
project.In this endeavour their support and guidance has been
very helpful.
First and foremost,I would like to thank our Chemistry

teacher,Mrs Anandhi Ramesh,who guided me on the basic
outline and conceptualize the project.I also express sincere
gratitude to our lab teacher,Ms.Deepthi Sudhakaran who helped
me with various inputs,data and information.
And,last but certainly not the least,I thank our

principal,Mrs.Mahalaxmi Kumar,for her constant guidance and
support,dedicated to make this a worthwhile effort.
Stuthi N
INDEX
SL.NO TOPIC
Aim
1
2 Introduction
3 Components of food
4 The fruit-development and function
5 Health Benefits
5 Requirements
6 Procedure
7 Observation table-orange juice
8 Observation table-apple juice
9 Conclusion
Why I chose this project:
Fruits are and integral and important part of our diet.They are
rich in nutrients,vitamins,and minerals.I chose this project
because I wanted to determine the chemicals present in fruit
juices,especially the two most common as well as widely eaten
fruits,orange and apple.
AIM:
To analyse some fruit juices 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

observations, like -freshly cut apples become reddish black after some time.
Explanation for it is that iron present in apple gets oxidized to iron oxide.
So, we can conclude that fruits and vegetables contain complex organic
compounds, for e.g., chlorophyll, esters(flavouring compounds), carbohydrates,
vitamins and can be tested in any fruits or vegetable 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.
COMPONENTS OF FOOD:
1.CARBOHYDRATES:
Carbohydrates are poly- hydroxy-alcohols, which have an aldehyde or ketone
group.They have general formula CnH2nOn.
Carbohydrates are the main source of energy 1gm of carbohydrates yield 18KJ of
energy. The mono-saccharides serve as building blocks.
Glucose is also used in formation of fats and amino acids.

2.MINERALS:
Minerals from 1-3% of the cell contents.

Any marked change in the concentration results in the malfunctioning of cell and
finally death.
Some mineral present in the diet are :
(i) CALCIUM: It is the major component of bone and teeth. Calcium is required
for blood clotting, muscle contraction, nerve impulse transmission and heart
functioning.
(ii)IRON: Haemoglobin in our body contains iron which is the universal carrier
of O2 & CO2.
Deficiency of iron causes anemia due to failure of haemoglobin synthesis.
THE FRUIT:
DEVELOPMENT OF FRUIT:
After fertilization the ovary also begin to grow and gradually it matures into the
fruit.
The fruit may , therefore , be regarded as a mature or ripened ovary.
If , for some reason or other, fertilization fails , ovary simply withers and falls off.
A fruit consist of two portions, viz. The per carp ( peri: round; karpos: fruits)
developed from the wall of the ovary, and the seed developed from the ovules.
Apples,pineapples and some other fruits the ovary may grow into the fruit
without fertilization. Such a fruit is seedless or with immature seeds and is
known as the parthenocarpic fruit.
The paricarp may be thick or thin, when thick,it may consist of two or three
parts: the outer cell epicarp, from the skin of the fruit; the middle, called
mesocarp, is pulpy in fruits like mango, peach, palm etc. and the inner catted
endocarp, is often vary thick and membranous, as in orange, or it may be hard
and stony as in many palms, mangoes, etc.In many cases, however, the pericarp is
not differentiated into these three regions.
FUNCTION OF THE FRUIT:
The fruit gives protection to the seed and , therefore, to the embryo. It stores
food material . It also helps in dispersal of the seed.
Normally it is only the ovary that grows into the fruit; such a fruit is known as
the true fruit. Sometimes, however, other floral parts, particularly the thalamus
or even the calyx, may grow and form a part of the fruit; such a fruit is known as
the false fruit.
Common examples of false fruits are apples, pear, cashew nut,etc.

HEALTH BENEFITS
ORANGE JUICE:
 Maintains the Blood Pressure Levels
 Promotes the Immune system
 Contains Healing Properties
 Prevents Cancer
 Benefits for Treating & Preventing Ulcers
 Prevents Kidney Stones
 Assists in weight loss
 Reduces Risk of Heart Attacks
 Treats Anaemia
 Makes the Skin Beautiful & Young Looking

APPLE JUICE:
 Promotes Heart Health
 Prevents Asthma
 Cleanses Liver
 Reduces Cholesterol
 Makes The Bones Strong&Healthy
 Boosts the Immune System
 Prevents Cancer
 Offers A Solution For Constipation
 Beauty Benefits of Apple Juice
 Improves Eye Health

MATERIALS REQUIRED
 Test Tubes
 Bunsen Burner
 Litmus paper
 Laboratory reagents
 Fruit juices
CHEMICALS REQUIRED
 pH indicator
 Iodine solution
 Fehling solution A and Fehling solution B
 Concentrated nitric acid
 Ammonium chloride solution
 Ammonium hvdroxide solution
 Ammonium oxalate
 Potassium sulpho-cynaide 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. Now test for food components are taken down with the solution.
OBSERVATION TABLE:
ORANGE JUICE
TEST OBSERVATIONS INFERENCE

Acidity:Take 5ml of The blue litmus paper turns The juice is weakly
orange juice in a test tube red. acidic.
and dip a pH paper in it.If
pH is less than 7 the juice
is acidic else the juice is
basic.
Starch:Take 2ml of juice The solution turns reddish This indicates the
in a test tube and add few brown. absence of starch in
drops of iodine solution.It the juice.
turns blue black in color if
starch is present.Absence
of blue color if starch is
absent
Carbohydrates:Take A red precipitate is formed. It indicates the
2ml of juice and add 1ml Presence of
of Fehling solution A&B maltose,glucose,
and boil it. fructose or lactose.
Iron:Take 2ml of A slight red solution is It indicates the
Juice add drop of observed. presence of some
conc.Nitric acid.Boil amount of iron in the
The solution. juice.
Cool and add 2-3 drops of

potassium sulpho-cyanide
solution to it.
Calcium:Take 2ml of the No precipitate was Calcium is absent in

juice,Add ammonium Observed. the juice sample.
chloride and Ammonium
hydroxide to it.Filter the
resulting solution.
To the filtrate,add 2ml of

ammonium oxalate.
White precipitate or
milkiness indicates
presence of calcium.
APPLE JUICE
TEST OBSERVATIONS INFERENCE

Acidity:Take 5ml of The blue litmus paper turns The juice is weakly
apple juice in a test tube red. acidic.
and dip a pH paper in it.If
pH is less than 7 the juice
is acidic else the juice is
basic.
Starch:Take 2ml of juice The solution turns reddish This indicates the
in a test tube and add few brown. absence of starch in
drops of iodine solution.It the juice.
turns blue black in color if
starch is present.Absence
of blue color if starch is
absent
Carbohydrates:Take A dark red precipitate is It indicates the
2ml of juice and add 1ml formed. Presence of
of Fehling solution A&B Maltose,glucose,fructo
and boil it. se or lactose.
Iron:Take 2ml of A red precipitate is It indicates the
Juice add drop of observed. presence of some
conc.Nitric acid.Boil the amount of iron in the
solution. juice.
Cool and add 2-3 drops of

potassium sulpho-cyanide
solution to it.
Calcium:Take 2ml of the No precipitate was Calcium is absent in
juice,Add ammonium Observed. the juice sample.
chloride and Ammonium
hydroxide to it.
Filter the resulting
solution.
To the filtrate,add 2ml of

ammonium oxalate.
White precipitate or
milkiness indicates
presence of calcium.
CONCLUSION:
 Fruit juices are weakly acidic
 They do not contain starch but do contain carbohydrates like

maltose,glucose,fructose and lactose.
 Apple juice is rich in iron content
 Neither of the juices show presence of calcium in them.
BIBLIOGRAPHY:
 www.thechemistryguru.com
 www.researchgate.net
 http://www.seminarsonly.com
 http://www.slideshare.net

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CHEMISTRY INVESTIGATORY PROJECT:

FRUIT JUICE ANALYSIS

This is to certify that this project work in the

subject of Chemistry has been done by Stuthi N

of class XII-A in the academic year 2019-2020

and is submitted to the AISSCE practical

examination conducted by CBSE at PSBB

Learning Leadership Academy,Bangalore on

First and foremost,I would like to thank our Chemistry

And,last but certainly not the least,I thank our

4 The fruit-development and function

7 Observation table-orange juice

8 Observation table-apple juice

Again their presence in these is being indicated by some of our general

Detection of minerals in vegetables or fruits means detection of elements other

Glucose is also used in formation of fats and amino acids.

Minerals from 1-3% of the cell contents.

The fruit may , therefore , be regarded as a mature or ripened ovary.

FUNCTION OF THE FRUIT:

Common examples of false fruits are apples, pear, cashew nut,etc.

 Promotes the Immune system

 Contains Healing Properties

 Benefits for Treating & Preventing Ulcers

 Prevents Kidney Stones

 Assists in weight loss

 Reduces Risk of Heart Attacks

 Makes the Skin Beautiful & Young Looking

 Promotes Heart Health

 Makes The Bones Strong&Healthy

 Boosts the Immune System

 Offers A Solution For Constipation

 Beauty Benefits of Apple Juice

 Improves Eye Health

 Fehling solution A and Fehling solution B

 Concentrated nitric acid

 Ammonium chloride solution

 Ammonium hvdroxide solution

 Potassium sulpho-cynaide solution

TEST OBSERVATIONS INFERENCE

Cool and add 2-3 drops of

Calcium:Take 2ml of the No precipitate was Calcium is absent in

To the filtrate,add 2ml of

TEST OBSERVATIONS INFERENCE

Cool and add 2-3 drops of

To the filtrate,add 2ml of

 They do not contain starch but do contain carbohydrates like

 Apple juice is rich in iron content

 Neither of the juices show presence of calcium in them.

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