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    This document is a project report analyzing the presence of carbohydrates, proteins, and fats in various fruit juices and vegetables. Tests were performed on tomato, potato, radish, apple, orange, and grape juices. Results found that tomato contains carbohydrates and proteins, potato contains carbohydrates, proteins, and fats, and radish contains carbohydrates and proteins. Apple also contains carbohydrates, proteins, and fats, while orange only contains proteins. Grape contains carbohydrates and proteins. The conclusion is that vegetables and fruits contain important nutrients, so a balanced diet including them is important for health.

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    FAHAPPA

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    Manikandan s
    30 views15 pages
    This document is a project report analyzing the presence of carbohydrates, proteins, and fats in various fruit juices and vegetables. Tests were performed on tomato, potato, radish, apple, orange, and grape juices. Results found that tomato contains carbohydrates and proteins, potato contains carbohydrates, proteins, and fats, and radish contains carbohydrates and proteins. Apple also contains carbohydrates, proteins, and fats, while orange only contains proteins. Grape contains carbohydrates and proteins. The conclusion is that vegetables and fruits contain important nutrients, so a balanced diet including them is important for health.

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    This document is a project report analyzing the presence of carbohydrates, proteins, and fats in various fruit juices and vegetables. Tests were performed on tomato, potato, radish, apple, orange, and grape juices. Results found that tomato contains carbohydrates and proteins, potato contains carbohydrates, proteins, and fats, and radish contains carbohydrates and proteins. Apple also contains carbohydrates, proteins, and fats, while orange only contains proteins. Grape contains carbohydrates and proteins. The conclusion is that vegetables and fruits contain important nutrients, so a balanced diet including them is important for health.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views15 pages

    FAHAPPA

    Uploaded by

    Manikandan s
    This document is a project report analyzing the presence of carbohydrates, proteins, and fats in various fruit juices and vegetables. Tests were performed on tomato, potato, radish, apple, orange, and grape juices. Results found that tomato contains carbohydrates and proteins, potato contains carbohydrates, proteins, and fats, and radish contains carbohydrates and proteins. Apple also contains carbohydrates, proteins, and fats, while orange only contains proteins. Grape contains carbohydrates and proteins. The conclusion is that vegetables and fruits contain important nutrients, so a balanced diet including them is important for health.

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    of 15

    VELAMMAL BODHI CAMPUS

    ANUPPANADI

    PROJECT REPORT ON
    ANALYSIS OF CARBOHYDRATES, PROTEINS AND
    FATS IN VARIOUS FRUIT JUICES AND VEGETABLES

    DEPARTMENT OF CHEMISTRY

    NAME: FAHAD MEERAN


    CLASS: 12A2
    BONAFIDE CERTIFICATE

    This is to certify that this is the bonafide record of project work done

    by Master / Miss ______________________________ of grade XII

    during the academic year 2022-2023, submitted for AISSCE

    CHEMISTRY PRACTICAL EXAMINATION to be held on

    _______________ at VELAMMAL VIDYALAYA, ANUPPANADI,

    MADURAI.

    TEACHER INCHARGE PRINCIPAL

    EXTERNAL EXAMINER INTERNAL EXAMINER


    ACKNOWLEDGEMENT
    In the accomplishment of this project successfully,
    many people have best owned upon me their
    blessings and the heart pledged support, this time
    I am utilizing to thank all the people who have
    been concerned with project.
    Primarily I would thank god for being able to
    complete this project with success. Then I would
    like to thank my principal Mr.Balamurugan and
    biology teacher Mrs.saranya, whose valuable
    guidance has been the ones that helped me patch
    this project and make it full proof success her
    suggestions and her instructions has served as the
    major contributor towards the completion of the
    project.
    Then would like to thank my parents and friends
    who have helped me with their valuable
    suggestions and guidance has been helpful in
    various phases of the completion of the project.
    Last but not the least would like to thank my
    classmates who have helped me a lot
    INDEX
    1. Aim

    2. Introduction

    3. Theory

    4. Materials required

    5. Theory

    6. Result

    7. Conclusion

    8. bibliography
    AIM
    To analyse the presence of carbohydrate, proteins and
    fats in vegetables and fruit juices

    INTRODUCTION
    Vegetables are parts of plants that are consumed by
    humans or other animals as food. The original meaning
    is still commonly used and is applied to plants
    collectively to refer to all edible plant matter, including
    the flowers, fruits, stems, leaves, roots, and seeds. An
    alternative definition of the term is applied somewhat
    arbitrarily, often by culinary and cultural tradition. It
    may exclude foods derived from some plants that are
    fruits, flowers, nuts, and cereal grains, but include
    savoury fruits such
    as tomatoes and courgettes, flowers such as broccoli,
    and seeds such as pulses. Benefits of vegetables
    include:

    i. Fight inflammation
    ii. Improve blood
    pressure
    iii. Up your fiber
    iv. Improve your skin
    v. Help your eyes
    vi. Reduce risk of heart disease

    Fruit juices
    Juicing extracts the juice from fresh fruits or vegetables.
    The liquid contains most of the vitamins, minerals and
    plant chemicals (phytonutrients) found in the fruit.
    However, whole fruits and vegetables also have healthy
    fiber, which is lost during most juicing.

    They say juicing can reduce your risk of cancer, boost


    your immune system, remove toxins from your body,
    aid digestion and help you lose weight. However,
    there's no scientific evidence that extracted juices are
    healthier than the juice you get by eating the fruit or
    vegetable itself.
    Theory
    The presence of carbohydrates, fats and proteins in any
    food stuff is detected by performing the tests for
    proteins, fats and carbohydrates with the extract of the
    foodstuff. The advantage is these tests do not interfere
    with each other.
    Test for Carbohydrates:

    1. Fehling’s test – Given sample food + Fehling’s reagent →


    Red precipitate confirms the presence of carbohydrates
    2. Tollen’s test – Given sample food + Tollen’s reagent →
    Silver mirror confirms the presence of carbohydrates.

    Test for Proteins:


    1. Biuret test – Given sample food + Aqueous copper sulfate
    → Violet colouration confirms the presence of Proteins
    2. Ninhydrin test – Given sample food + Pyridine solution of
    ninhydrin → Violet colour solution confirms the presence
    of proteins.

    Test for Oils and Fats:

    1. Translucent spot test – Given sample food + rubbed


    between the folds of filter paper → presence of
    translucent spot then the presence of fats is confirmed.
    2. Acrolein test – Given sample food + Potassium bisulfite
    KHSO4 → Pungent irritating odor then the presence of
    fats or oil is confirmed.

    MATERIALS REQUIRED
    1. Vegetables
    i. Tomato
    ii. Potato
    iii. Raddish

    2. Fruit juices
    i. Apple
    ii. Orange
    iii. Grape

    3. test tubes

    4. laboratory reagents
    i. iodine solution
    ii. ninhydrin solution
    iii. fehling’s solution iv. benedicts reagent
    v. Tollens reagent
    vi. Mineral acids – HNO3
    PROCEDURE
    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

    TEST FOR CARBOHYDRATES


    Test Observation Inference
    1. TOLLEN’S TEST A shinning silver The presence of CHO
    Take 20 ml of given mirror is obtained on group of
    juice in a test tube the inner side of the carbohydrate in
    and add 2ml of test tube is obtained tomato, potato,
    Tollen’s reagent in the test for all the radish, apple, grapes
    ( Ammonical silver juices except orange. is confirmed. While it
    nitrate). Heat the is absent in orange.
    contents in a water
    bath.
    2.FEHLING’S TEST Reddish brown This confirms the
    Take equal volume precipitate is presence of CHO
    of Fehling solution obtained in the test group of
    A and B in a test for all the juices carbohydrate in
    tube. except orange. tomato, potato,
    Add two drops of radish, apple and
    NaOH followed by grapes .While it is
    2ml of given juice. absent in orange.
    Heat the contents
    in a water bath.

    II. TEST FOR PROTEINS


    Test Observation Inference
    1. BIURET TEST Take Blue colour changes This confirms the
    2ml of given sample to violet for all the presence of proteins
    in a test tube and juice samples. in tomato, potato,
    add NaOH soln. radish, apple, orange
    followed by 2-3 and grape.
    drops if CuSO4 soln.
    Shake the contents
    well.
    2. NINHYDRIN TEST Blue colour is The presence of
    Take 2ml of given observed in all the proteins in tomato,
    sample juice in a test samples of juices. potato, radish, apple,
    tube and add 1ml of orange and grape is
    Ninhydrin reagent in confirmed
    it and warm it

    III. TEST FOR FATS


    Test Observation Inference
    1. TRANSLUCENT TEST A translucent, greasy This shows that oil or
    Press a little of spot is observed only fat is present in
    substance in a filter in the case of potato potato and apple
    paper and then and apple. However while absent in
    unfold the filter no translucent spot tomato, radish,
    paper. is observed for other orange and grape.
    samples.
    2.ACROLIN TEST Pungent smell of This confirms the
    Take 2ml of sample acrolin is observed in presence of oil or fat
    juice and add a few the test for potato in potato and apple.
    crystals of KHSO4 and and apple. Also absence of fats
    heat the mixture is confirmed in
    tomato, radish,
    orange and grape
    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 and proteins.


    • Potato contains carbohydrates, proteins and fats.
    • Radish contains carbohydrates and proteins.
    • Apple contains carbohydrates, proteins and fats.
    • Orange contains proteins.
    • Grape contains carbohydrates and proteins.

    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 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.
    Bibliography

    • https://pdfslide.net
    • https://www.eatingwell.com
    • https://mayoclinic.org
    • https://scibd.com

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