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ACKNOWLEDGEMENT

I would like to convey our sincere gratitude to the Teacher Ms.Varsha for letting us
do this project.I would like to Thank by Elder Brother for Helping Me in theProject.
And Special Thanks To Mrs. Varsha (Class Teacher) ForGuiding And Instructing Us
Throughout The Project. I would alsolike to Thank Mr. Sanjay (Lab Assit.) For All His
Help.Last but not the least; I would like to thank all my friends forhelping me with
this project.

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AIM

To analyze some fruits & vegetables juice for the contents present in them.

INTRODUCTION

Fruits and vegetable are always a part of balanced diet. That means
fruitsvegetables provide our body the essential nutrients, i.e.
Carbohydrates,proteins, vitamins and minerals. Again their presence in these is
beingindicated by some of our general observations, like -freshly cut applesbecome
reddish black after some time. Explanation for it is that iron presentin apple gets
oxidixed to iron oxide. So, we can conclude that fruits andvegetables contain
complex organic compounds, for e.g., anthocin,chlorophyll, esters(flavouring
compounds), carbohydrates, vitamins and canbe tested in any fruits or vegetable by
extracting out its juice and thensubtracting it to various tests which are for
detection of different classes of organic compounds. Detection of minerals in
vegetables or fruits meansdetection of elements other than carbon, hydrogen and
oxygen.

COMPONENTS OF FOOD

1. Carbohydrates: Carbohydrates are poly-hydroxy-alcohols, which have analdehyde

or ketones group. They have general formula C

2n

.Carbohydrates are the main source of energy 1 gm. of carbohydrates yield18 KJ of

energy. The mono-saccharides serve as building block. Glucose isalso used in
formation of fats & amino acids.2. Minerals: Minerals from 1-3% of the cell contents.
Any marked change inthe concentration results in the malfunctioning of cell &
finally death. Somemineral present in the diet are:

(i) Calcium: It is the major component of bone & teeth. Calcium is requiredfor blood
clotting, muscle contraction, nerve impulse transmission & heartfunctioning.(ii) Iron:
Hemoglobin in our body contains iron which is the universal carrierof O

& C0

efficiency of iron causes anemia due to failure of hemoglobinsynthesis.

THE FRUIT

Development of fruit:

After fertilization the ovary also begin to grow and gradually it matures intothe
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 fallsoff. A fruit consists
of two portions, viz. the per carp (peri, round: karpos,fruits) developed from the wall
of the ovary, and the seed developed fromthe ovules, apples, pineapples and some
other fruits the ovary may grow intothe fruit without fertilization. Such a fruit is
seedless or with immature seedsand is known as the parthenocarpic fruit. The
pericarp may be thick or thin,when thick, it may consist of two or three parts: the
outer cell epicarp, fromthe skin of the fruit; the middle, called meson carp, is pulpy
in fruits likemango, peach, plum etc. and the inner catted endocarp, is often very
thinkand membranous, as in orange, or it may be hard and stony as in manypalms,
mangoes, etc. In many cases, however, the pericarp is notdifferentiated into these
three regions.

Function of the fruit:

The fruit gives protection to the seed and, therefore, to the embryo. It storesfood
material. It also helps in dispersal of the seed. Normally it is only theovary that
grows into the fruit; such a fruit is known as the true fruit.Sometimes, however,

other floral parts, particularly the thalamus or even thecalyx, may grow and form a
part of the fruit; such a fruit is known as thefalse fruit. Common examples of false
fruits are apples, pear, cashew nut,

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marking not, rose, dillenia, etc. In dillenia, the calyx becomes thick andfleshy
forming the only edible part of the fruit.

MATERIAL REQUIRED

Test Tubes

Burner

Litmus paper

Laboratory reagents

Various fruits

Vegetables juices

CHEMICAL REQUIREMENTS

pH indicator

Iodine solution

Fehling solution A and Fehling solution B

Ammonium chloride solution

Ammonium hvdroxide

Ammonium oxalate

Potassium sulpho-cynaide solution

PROCEDURE

The juices are made dilute by adding distilled water to it, in order to removecolor
and to make it colorless so that color change can be easily watchedand noted down.
Now test for food components are taken down with thesolution.

TEST, OBSERVATION & INFERENCE

ORANGE JUICE

TEST OBSERVATIONINFERENCETEST FOR ACIDITY

Take 5ml of orange juice in atest tube and dip a pH paper init. If pH is less than 7
the juiceis acidic else the juice is basic. The pH comes out to be 6.Orange Juice
IsWeak Acid.

TEST FOR STARTCH

Take 2 ml of juice in a testtube and add few drops of iodine solution. It turns
blueblack in color than the starch ispresent.Absence of blue black incolor.Starch Is
Present

TEST FOR CARBOHYDRATES(FEHLINGS TEST)

Take 2 ml of juice and 1 ml of Fehling solution A & B and boilit. Red precipitates
indicate thepresence of producing sugarlike maltose, glucose, fructose& Lactose.No
red colored precipitatesobtained.Carbohydratesabsent.

TEST FOR IRON

Take 2 ml of juice add drop of conc. Nitric acid. Boil thesolution cool and add 2-3
dropsof potassium sulpho-cyanidesolution .Blood red colorsshows the presence of
iron.Absence of blood red color.Iron is absent.

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