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    Chemistry Investigatory Project

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    omiwankhede
    This document outlines a chemistry investigatory project to analyze the contents of various vegetable and fruit juices. The project aims to gain knowledge about the ingredients present in different fruits and vegetables to help plan a balanced diet. The experiment involves testing fruit and vegetable juices for acidity, starch, proteins, and carbohydrates using common reagents like iodine solution, ninhydrin solution, and Fehling's solution. An observation table will record the results of each test for different juices. The conclusion will share what was learned about the constituents of fruits and vegetables and their importance for nutrition.

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    Chemistry Investigatory Project

    Uploaded by

    omiwankhede
    168 views7 pages
    This document outlines a chemistry investigatory project to analyze the contents of various vegetable and fruit juices. The project aims to gain knowledge about the ingredients present in different fruits and vegetables to help plan a balanced diet. The experiment involves testing fruit and vegetable juices for acidity, starch, proteins, and carbohydrates using common reagents like iodine solution, ninhydrin solution, and Fehling's solution. An observation table will record the results of each test for different juices. The conclusion will share what was learned about the constituents of fruits and vegetables and their importance for nutrition.

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    CHEMISTRY INVESTIGATORY PROJECT.docx

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    This document outlines a chemistry investigatory project to analyze the contents of various vegetable and fruit juices. The project aims to gain knowledge about the ingredients present in different fruits and vegetables to help plan a balanced diet. The experiment involves testing fruit and vegetable juices for acidity, starch, proteins, and carbohydrates using common reagents like iodine solution, ninhydrin solution, and Fehling's solution. An observation table will record the results of each test for different juices. The conclusion will share what was learned about the constituents of fruits and vegetables and their importance for nutrition.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    168 views7 pages

    Chemistry Investigatory Project

    Uploaded by

    omiwankhede
    This document outlines a chemistry investigatory project to analyze the contents of various vegetable and fruit juices. The project aims to gain knowledge about the ingredients present in different fruits and vegetables to help plan a balanced diet. The experiment involves testing fruit and vegetable juices for acidity, starch, proteins, and carbohydrates using common reagents like iodine solution, ninhydrin solution, and Fehling's solution. An observation table will record the results of each test for different juices. The conclusion will share what was learned about the constituents of fruits and vegetables and their importance for nutrition.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    CHEMISTRY

    INVESTIGATORY
    PROJECT:
    ANALYSIS OF
    VEGETABLE
    AND FRUIT
    JUICES
    NAME: OMI WANKHEDE
    CLASS: XI A ROLL NO: 26
    INTRODUCTION
    The human body is like an engine. To keep it going, we must provide it
    with the right kind of fuel. This is balanced food. A balanced diet is one
    which consists of the correct proportions of the basic ingredients of good
    nutrition, like carbohydrates, fats, proteins, mineral salts and vitamins.
    The knowledge of various essential constituents of food and the food
    materials in which these ingredients are available is a must. Deficiency
    of any of these essential ingredients leads to many diseases. For
    example, calcium and phosphorus are required for the formation of
    bones and teeth, deficiency of these causes the decay of tooth and
    bones. Deficiency of iron causes anemia. Lack of iodine causes goitre. So
    it is necessary that the food we eat be selected carefully.
    Besides wheat, rice, fruits and vegetables are
    an important part of a balanced diet. They contain minerals,
    carbohydrates and vitamins. We are advised by doctors to include more
    vegetables and fruits in our diets. Therefore, study could be undertaken
    to investigate the constituents of various fruits and vegetables.
    OBJECTIVE OF THE
    PROJECT
    To plan for the balanced diet, knowledge of various ingredients of fruits
    and vegetables is necessary. In this project, we aim to have knowledge
    about the ingredients and contents of different fruits.
    EXPERIMENT

    AIM:

    TO ANALYSE SOME
    VEGETABLE AND
    FRUIT JUICES FOR
    THE CONTENTS
    PRESENT IN THEM.
    REQUIREMENTS
     Test tubes
     Burner
     Litmus paper
     Laboratory reagents,
     Juices of various fruits and vegetables.
    PROCEDURE
    1. Test of acidity: Take 5 ml each of various fruits and vegetable
    juices in different test tubes and dip pH paper in them. If pH is less
    than 7, the juice is acidic and if pH is more than 7 the juice is
    basic.
    2. Test for starch: Take about 2 ml of juice in a test tube and add a
    few drops of iodine solution. Blue color shows presence of starch.
    3. Test for proteins:
    (1) Ninhydrin test: To about 2 ml of juice in a test tube add 2 ml of
    ninhydrin solution and heat. Blue color confirms the presence of
    protein.
    (2)Biuret test: to about 3 ml of 5% NaOH solution add two drops of
    1% CuSo4 solution so that permanent. Blue colour is obtained. Add
    juice to it and shake the solution. Violet coloured precipitate
    indicates protein in the juice.
    4. Test for carbohydrates:
    (1) Fehling’s test: To 2 ml of juice add 1 ml of Fehling’s solution A and
    1 ml of Fehling solution B and boil. Red precipitate indicates the
    presence of reducing sugars like maltose, glucose, fructose and
    lactose.
    (2)Molisch’s test: To about 2 ml of juice in a test tube add to ML of
    1% solution of naphthol in ethanol to the mixture at concentrated
    H2 s o4 from the side of test tube. Purple colored ring shows the
    presence of carbohydrates.
    OBSERVATION TABLE

    Sr. no. Name Acidic pH Starch Proteins Carbo-


    of juice character hydrates

    CONCLUSION
    By doing this project, I came to know about the various constituents
    of fruits and vegetables and their importance in our diet.

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