TO COMPARE THE COMPOSITION

OF FRESH AND FERMENTED

COCONUT WATER

Aryan XIIth A
 ACKNOWLEDGEMENT
There are times when silence speaks so much
loudly than words of praise to only as good as
belittle a person, whose words do not express,
but only put a veneer over the true feelings,
which are of gratitude at this point of time

I would like to express my sincere gratitude to my

Chemistry Teacher Mrs. Nidhi Agnihotri for her vital
support, guidance and encouragement, without
which this project would not have come forth. I am
also highly indebted to our laboratory assistant Mr.
Chiranji Lal for his guidance and constant supervision
as well as for providing necessary information
regarding the project and also for their support in
completing the project.
 CERTIFICATE

This is to certify that Aryan, student of Class XII A,

Birla Shishu Vihar Pilani has completed the project
titled TO COMPARE THE COMPOSITION OF FRESH
AND FERMENTED COCONUT WATER during the
academic year 2017-18, and submitted satisfactory
report as compiled in the following pages, under the
supervision of Mrs. Nidhi Agnihotri, HOD Chemistry
of the school.

Mrs. Nidhi Agnihotri

HOD Chemistry
Birla Shishu Vihar
INTRODUCTION
The coconut (Cocos nucifera L.) is an important fruit tree in the tropical
regions and the fruit can be made into a variety of foods and beverages
. The edible part of the coconut fruit (coconut meat and coconut
water) is the endosperm tissue. Endosperm tissues undergo one of
three main modes of development, which are the nuclear, cellular and
helobial modes and the development of coconut endosperm belongs
to the nuclear mode. Initially, the endosperm is a liquid containing free
nuclei generated by a process, in which the primary endosperm
nucleus undergoes several cycles of division without cytokinesis (the
process in which the cytoplasm of a single eukaryotic cell is divided to
form two daughter cells). Cytokinesis then occurs, progressing from the
periphery towards the center, thus forming the cellular endosperm
layer. At first, the cellular endosperm is translucent and jelly-like, but it
later hardens at maturity to become white flesh (coconut meat). Unlike
the endosperms of other plants (e.g., wheat and corn), the
cellularization process in a coconut fruit does not fill up the entire
embryo sac cavity, but instead leaves the cavity solution-filled. This
solution is commonly known as coconut water and it is of cytoplasmic
origin . Nutrients from coconut water are obtained from the seed
apoplasm (surrounding cell wall) and are transported symplasmically
(through plasmodemata, which is the connection between cytoplasms
of adjacent cells) into the endosperm.
Composition per 100g
ENERGY 79 kJ (19 kcal)

Carbohydrates 3.71 g

- Sugars 2.61 g

- Dietary fibre 1.1 g

Fat 0.2 g

Protein 0.72 g

Water 94.99 g

Vitamin A equiv. 0 g (0%)

- beta-carotene 0 g (0%)

Thiamine (vit. B1) 0.03 mg (3%)

Riboflavin (vit. B2) 0.057 mg (5%)

Vitamin B6 0.032 mg (2%)

Vitamin C 2.4 mg (3%)

Vitamin E 0 mg (0%)

Vitamin K 0 g (0%)

Calcium 24 mg (2%)

Iron 0.29 mg (2%)

Magnesium 25 mg (7%)

Phosphorus 20 mg (3%)

Potassium 250 mg (5%)

Zinc 0.1 mg (1%)

APPLICATIONS OF
COCONUT WATER
Makes an excellent oral rehydration sports beverage - replaces
electrolytes from exercise, heat stress and illness
Aids in exercise performance
Natural isotonic beverage contains the same level of electrolytes found
in human blood
Has 15 times the amount of potassium as most sports and energy drinks
(264 mg vs 12.5 mg /100 ml)
Reduces problems for infants suffering from intestinal disturbances
Cardioprotective: helps regular blood pressure (due to high potassium);
improves circulation
Reduces swelling in hands and feet
Prevents abnormal blood clotting

Aids in kidney function including those with kidney stones; Nutritional

support for those with urinary tract/bladder problems
Helps balance blood sugar in diabetics
Improves digestion
Reported by some people to reverse cataracts
Contains nutrients that feed friendly gut bacteria
Helps relieve constipation or diarrhea
Possesses anti-aging properties
Nutritional support for healthy skin: restores strength and elasticity to
skin; reduces age spots; reduces wrinkles and sagging
Regulates the functioning of the intestine which promotes smoother,
more hydrated skin
Enhances healing of wounds and lesions
Supports good vision and provides nutritional support in those who have a
tendency towards glaucoma
Contains potent antioxidants
Nutritionally supports immune function
Provides nutrients important in preventing osteoporosis
APPARATUS
REQUIRED
Reagents, Chemicals reqd. to test
presence anions and cations
Test tubes, test tube stands
Filter Paper
pH paper
glass rod
burner
FERMENTATION OF
COCONUT WATER
1. Take some pure coconut water
in a flask and add some quality
yeast powder in it.
2. Keep it undisturbed for 2-3
days in a dark, cool place.
It is used to produce coconut
vinegar.
It is also used to make nata de
coco, a jelly-like food.
S EXPERIMENT OBSERVATIONS INFERENCE
No.
1 Coconut water + Yellow PO4 present
pinch of Ammonium crystalline ppt
Molybdate + conc
HNO3
2 Coconut water + White ppt SO4 present
water + lead acetate insoluble in hot
ammonium
acetate
3 Coconut water + White ppt C2O4 present
Ca(OH)2
4 Coconut water + No odour of CH3COOH
conc.H2SO4 vinegar absent
5 Coconut water + Brown ring NO3 present
fresh FeSO4 soltn + observed
conc.H2SO4 dropwise
6 Coconut water + White ppt Cl absent
AgNO3 soltn soluble in
excess
ammonium
hydroxide
7 Coconut water + Yellow color K present
picric acid
8 Coconut water is Brick red & Ca, Na
introduced into golden Flame present
flame using Pt wire
9 Coconut water + White ppt Zn present
NaOH soln + H2S gas
10 Coconut water + White ppt Mg present
Na2HPO4 soln + NH4
in excess
11 Pour a drop of pH=6 Acidic nature
coconut water on pH
paper
12 Coconut water + No blue-black Starch
iodine colour obtained absent
13 Coconut water + Yellow ppt not Proteins are
conc. HNO3 obtained absent
14 Pour a drop of Paper becomes Fats present
Coconut Water on translucent
filter paper
S EXPERIMENT OBSERVATIONS INFERENCE
No.
1 Fermented Coconut Yellow PO4 present
water + pinch of crystalline ppt
Ammonium
Molybdate + conc
HNO3
2 Fermented Coconut White ppt SO4 present
water + water + lead insoluble in hot
acetate ammonium
acetate
3 Fermented Coconut White ppt C2O4 present
water + Ca(OH)2
4 Fermented Coconut No odour of CH3COOH
water + conc.H2SO4 vinegar absent
5 Fermented Coconut Brown ring NO3 present
water + fresh FeSO4 observed
soltn + conc.H2SO4
dropwise
6 Fermented Coconut White ppt Cl absent
water + AgNO3 soltn soluble in
excess
ammonium
hydroxide
7 Fermented Coconut Yellow color K present
water + picric acid
8 Fermented Coconut Brick red & Ca, Na
water is introduced golden Flame present
into flame using Pt
wire
9 Fermented Coconut White ppt Zn present
water + NaOH soln +
H2S gas
10 Fermented Coconut White ppt Mg present
water + Na2HPO4 soln
+ NH4 in excess
11 Pour a drop of pH=5 Acidic nature
Fermented coconut
water on pH paper
12 Fermented Coconut No blue-black Starch
water + iodine colour obtained absent
13 Fermented Coconut Yellow ppt not Proteins are
water + conc. HNO3 obtained absent
14 Pour a drop of Paper becomes Fats present
Fermented Coconut translucent
Water on filter paper
 RESULT
The pure sample of coconut water contains Chloride,
Nitrate, Phosphate, Dichromate, Zinc, Magnesium,
Potassium, Calcium, Sodium ions.

The fermented sample of coconut water also

contains Chloride, Nitrate, Phosphate, Dichromate,
Zinc, Magnesium, Potassium, Calcium, Sodium ions.
BIBLIOGRAPHY :-
en.wikipedia.org/wiki/Coconut_water
www.mdpi.com/1420-
3049/14/12/5144/pdf
coconutboard.nic.in/tendnutr.ht
http://www.webmd.com/vitamins-
supplements/ingredientmono-1261-
COCONUT%20WATER.aspx?activeIngredie
ntId=1261&activeIngredientName=COCO
NUT%20WATER