VEGETABLE JUICE ANALYSIS EXPERIMENT

PROJECT SUBMITTED TO OUR OWN HIGH SCHOOL AL WARQA’A

In the Partial Fulfillment of the Requirement for Economics

ACADEMIC YEAR 2023-2024

GRADE 12D
SENIOR SECONDARY SCHOOL

BY
NAME: JERO
AFEEF
JANARDHAN

Under the Guidance and Supervision of

MRS. SMITHA PAI
 TABLE OF CONTENTS

1. ACKNOWLEDGEMENT………………

2. CERTIFICATE………………………….

3. INTRODUCTION……………………….

4. NUTRIENTS…………………………….

5. EXPERIMENT………………………….

6. THEORY…………………………………

7. PROCEDURE…………………………

8. OBSERVATION………………………

9. RESULT…………………………………

10. BIBLIOGRAPHY…………………….
 ACKNOWLEDGEMENT

Primarily I would thank God for being able to complete this project with
success. Then I would like to extend my deepest gratitude to our kind and
helpful teacher, Mrs. Smitha Pai, who always encouraged me in my projects
and their completion and in the rectification of my doubts.
I would like to express our deep sense of gratitude to my parents for their love
and support all over the way, giving me valuable solutions and new ideas.
I would like to appreciate the cooperation and vivacity offered by my friends
that made this project possible.
I would like to express our deepest gratitude to all who have directly or
indirectly helped in the completion of this project.
I hereby feel immense pleasure in presenting this project file as per the
requirement of the Department of Economics of Our Own High School, Al
Warqa Dubai.
The best possible efforts have been made to present this project in a very
interactive way.
Great care has been to make one understand the subjective approach of this
project through this presentation.
 INTRODUCTION

Vegetable juice is a juice drink made primarily of blended vegetables and

available in the form of powders. Vegetable juice is often mixed with fruits such
as apples or grapes to improve flavour. It is often touted as a low-sugar alternative
to fruit juice, although some commercial brands of vegetable juices use fruit juices
as sweeteners and may contain large amounts of sodium.
Our body needs important nutrients to support its healthy condition. That is why
it is imperative that our food consumption should include healthy foods that
contain good amount of nutrients sufficient to supply our body with its required
daily nutrition. Nutrients like carbohydrates, proteins, fats, vitamins, minerals,
etc. are play vital and specific role to develop and sustain body.
This project deals with finding out various constituents and compositions of
vegetables and fruits. Analysing the type of nutrient present in a food item helps
plan a balanced diet. A balanced diet can be prepared according to the energy
requirement which varies depending on age, sex, size, metabolic rate and activity
level.
In this project presence of Carbohydrates, Proteins. Fats and minerals are
analysed through different experiments. Following is a brief note on these
nutrients.

NUTRIENTS
CARBOHYDRATE

The carbohydrates are the optically active polyhydroxy aldehydes or ketones or

the compounds which produce such units on hydrolysis. Carbohydrates are the
most common source of energy in living organisms. Foods high in simple
carbohydrates include fruits, sweets and soft drinks. Foods high in complex
carbohydrates include breads, pastas, beans, potatoes, bran, rice, and cereals.
Carbohydrates are used as storage molecules as starch in plants and glycogens in
animals.

Role of carbohydrates in body is as follows:

 Providing energy and regulation of blood glucose

 Biological recognition processes
 Dietary Fiber
 Sparing the use of proteins for energy
 Breakdown of fatty acids and preventing ketosis.

Protein

Proteins (also known as polypeptides) are organic compounds made of amino

acids arranged in a linear chain and folded into a globular form. Proteins are the
basis of many animal body structures (e.g. muscles, skin, and hair). Each molecule
is composed of amino acids, which are characterized by inclusion of nitrogen and
sometimes sulphur (these components are responsible for the distinctive smell of
burning protein, such as the keratin in hair). The body requires amino acids to
produce new proteins (protein retention) and to replace damaged proteins.
Protein contains 16.8 kilojoules (4 kilocalories) per gram. In the case of protein,
this is somewhat misleading as only some amino acids are usable for fuel. Chief
sources of protein are milk, pulses, fish, meat, etc.
FAT

A molecule of dietary fat typically consists of several fatty acids (containing long
chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically
found as triglycerides (three fatty acids attached to one glycerol backbone). Fats
may be classified as saturated or unsaturated depending on the detailed structure
of the fatty acids involved. Fats contain 37.8 kilojoules (9 kilocalories) per gram.

MINERALS

Dietary minerals are the chemical elements required by living organisms, other
than the four elements carbon, hydrogen, nitrogen, and oxygen that are present
in nearly all organic molecules.

 Calcium – A common electrolyte, but also needed structurally (for muscle

and digestive system health, bone strength, some forms neutralize acidity)
may help clear toxins, provides signalling ions for nerve and membrane
functions.
 Magnesium – Required for processing ATP and related reactions (builds
bone, causes strong peristalsis, increases flexibility, increases alkalinity)
 Phosphorus – Required component of bones; essential for energy
processing prevent anaemia.
 CUCUMBER

Cucumber is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a

creeping vine that bears cylindrical fruits that are used as culinary vegetables.
There are three main varieties of cucumber: slicing, pickling, and burpless. Within
these varieties, several different cultivars have emerged. The cucumber is
originally from Southern Asia, but now grows on most continents. Many different
varieties are traded on the global market.
The cucumber is a creeping vine that roots in the ground and grows up trellises or
other supporting frames, wrapping around supports with thin, spiraling tendrils.
The fruit of the cucumber is roughly cylindrical, elongated with tapered ends, and
may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in
diameter. Having an enclosed seed and developing from a flower, botanically
speaking, and cucumbers are classified as pepoes, a type of botanical berry. Much
like tomatoes and squash they are often also perceived, prepared and eaten
as vegetables. Cucumbers are usually more than 90% water.

CARROT
The Carrot is a root vegetable, usually orange in colour, though purple, red, white,
and yellow varieties exist. It has a crisp texture when fresh. The most eaten part of
a carrot is a taproot, although the greens are sometimes eaten as well. It is a
domesticated form of the wild carrot Daucus carota, native to Europe and
southwestern Asia. The domestic carrot has been selectively bred for its greatly
enlarged and more palatable, less woody-textured edible taproot. The Food and
Agriculture Organization of the United Nations (FAO) reports that world
production of carrots and turnips (these plants are combined by the FAO for
reporting purposes) for calendar year 2011 was almost 35.658 million tons.
Almost half were grown in China. Carrots are widely used in many cuisines,
especially in the preparation of salads, and carrot salads are a tradition in many
regional cuisines.
 TOMATO

The tomato is the edible, often red fruit/berry of the nightshade Solanum
Lycopersicon, commonly known as a tomato plant. The tomato is consumed in
diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and
drinks. While it is botanically a berry fruit, it is considered a vegetable for culinary
purposes, which has caused some confusion. The species originated in the South
American Andes and its use as a food originated in Mexico and spread throughout
the world following the Spanish colonization of the Americas. Its many varieties
are now widely grown, sometimes in greenhouses in cooler climates. The plants
typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often
sprawls over the ground and vines over other plants. It is a perennial in its native
habitat, although often grown outdoors in temperate climates as an annual. An
average common tomato weighs approximately 100 grams (4 oz).

EXPERIMENT
  AIM

To detect the presence of carbohydrates, proteins, oils and fats and minerals in
vegetable juices.

 THEORY

The presence of carbohydrates, proteins and fats in any food is detected by

performing tests with the extract of the food. The vegetables and fruits are tested
for these nutrients with the help of tests such as Molisch’s Test, Fehling’s Test,
Tollens’s test, etc. Test for minerals is also performed.

 MATERIALS REQUIRED
 Vegetable Juice
 pH Paper
 Test Tube
 Boiling Tube
 Burner
 Funnel
 Filter Paper
 Measuring Tube
 Iodine Solution
 Sodium Hydroxide Solution (NaOH)
 Copper Sulphate Solution (CuSO4)
 Fehling’s Solution A & B
 Picric Acid (C6H3N3O7)
 Ammonium Chloride Solution (NH4Cl)
 Ammonium Hydroxide Solution (NH4OH)
 Ammonium Oxalate Solution ((NH4)2C2O4)
 Disodium Hydrogen Phosphate Solution (Na2HPO4)
 Concentrated Nitric Acid (conc. HNO3)

PROCEDURE
The vegetable juices are diluted using distilled water. The distilled water is added
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 substance is taken down
with the solution.

1. Test For Acidity – Take 5ml of juice in a test tube and pH values should be
noted down by dipping it in the test-tube. If it turns red, it means that the
juice is acidic else it is basic.
2. Test For Starch – Take 2ml of vegetable juice in a test tube and add a few
drops of iodine solution to it. If the solution turns blue in colour it indicates
the presence of starch.
3. Test for Proteins – Take 5ml of 5% of NaOH solution and add 2 drops of
CusO4 known as burial solution and add juice and shake well. If the solution
turns violet in colour it indicates the presence of proteins.
4. Test For Carbohydrates – Take 2ml of Fehling’s solution A and B and 1ml of
Fehling’s solution B in a Test tube. If the solution turns red it indicates the
presence of sugar like maltose, glucose, fructose and lactose.
5. Test For Potassium – Add 2ml of juice in a test tube and picric acid, yellow
colour precipitate indicates the presence of potassium.
6. Test For Calcium – Add 2 ml of vegetable juice and add NH4Cl solution.
Filter the solution and to the filtrate add 2 ml of ammonium oxalate
solution. White precipitate indicates the presence of calcium.
7. Test for Magnesium – Add NH4OH and excess Disodium Hydrogen
Phosphate to test tube with a glass rod. White precipitate indicates the
presence of magnesium.

OBSERVATION
CUCUMBER

Test Observation Inference

Acid/Base pH Turns Red Acidic

Starch No Blue Color Absence Of Starch

Protein No Violet Color Absence of Protein

Carbohydrate Red Color Presence of Carbohydrate

Potassium No Yellow Precipitate Absence Of Potassium

Calcium White Precipitate Absence Of Calcium

Magnesium White Precipitate Presence Of Magnesium

CARROT
 Test Observation Inference

Acid/Base pH turns Red Acidic

Starch No Blue Color Presence Of Starch

Protein No Violet Color Absence of Proteins

Carbohydrate Red Color Presence of Carbohydrates

Potassium Yellow Precipitate Presence of Potassium

Calcium No White Precipitate Absence of Calcium

Magnesium No White Precipitate Absence of Magnesium

TOMATO
 Test Observation Inference

Acid/Base pH turns Red Acidic

Starch No Blue Color Presence of Starch

Protein No Violet Color Absence Of Protein

Carbohydrate Red Color Presence of Carbohydrates

Potassium Yellow Precipitate Presence of Potassium

Calcium White Precipitate Presence of Calcium

Magnesium No White Precipitate Absence of Magnesium

RESULT
After performing the tests for carbohydrates, proteins and minerals, following can
be concluded about their presence in different vegetables and fruits.

 Cucumber contains carbohydrates and magnesium.

 Carrot contains carbohydrates, starch and potassium.

 Tomato contains starch, carbohydrates, calcium, potassium.

Bibliography

https://en.wikipedia.org/wiki/Vegetable_juice

https://thechemistryguru.com/