SANATANA DHARMA VIDYASALA

ENGLISH MEDIUM HIGHER SECONDARY SCHOOL

NEW GENERATION SCHOOL
ALAPPUZHA – 688001
[email protected]
www.sdvcentralschool.in
An ISO 9001:2015 Certified Institution
(Est. in 1972)

CHEMISTRY PROJECT (2024-25)

Submitted by

NAME : AARON MATHEW JACOB

CLASS XII

BOARD ROLL NO :

NAME & SIGNATURE OF PROJECT MENTOR: MS. SARITHA SHANMUKHAN

NAME & SIGNATURE OF EXTERNAL EXAMINER:

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 CERTIFICATE

This is to certify that the original and genuine investigative work has been
carried out to examine the subject matter, and the related data collection and
analysis has been completed solely, sincerely, and satisfactorily by
AARON MATHEW JACOB, student of CLASS XII, of SDV English Medium Higher
Secondary School, Alappuzha, for the project titled “Analysis of Vegetable and
Fruit Juices.”

Mrs. SAVITHA S CHANDRAN, Mrs. SARITHA SHANMUKHAN

Principal Chemistry Teacher
SDVEMHS School SDVEMHS School
Alappuzha Alappuzha

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 ACKNOWLEDGEMENT

It is my utmost pleasure to express my sincere gratitude to

my Chemistry teacher, Ms. Saritha Shanmukhan, for her
invaluable guidance, support, and supervision throughout
this project. Her assistance has been instrumental in helping
me complete the project in its current form. I would also like to
extend my heartfelt thanks to my parents for their
encouragement and support in putting this project forward.

AARON MATHEW JACOB

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CHEMISTRY PROJECT
REPORT

“ANALYSIS OF
VEGETABLE AND FRUIT
JUICES”

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 CONTENTS

SL. TITLE PAGE

NO NO.
1 INTRODUCTION 6
2 AIM 11

3 MATERIALS 11
REQUIRED
4 APPARATUS AND 11
CHEMICALS
REQUIRED
5 PROCEDURE 12
6 OBSERVATION 14
7 RESULT 16

8 BIBLIOGRAPHY 17

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 INTRODUCTION

Vegetable juice (also referred as: Green Drink) is a juice drink

made primarily of blended vegetables and also available in the
form of powders. Vegetable juice is often mixed with fruits such
as apples or grapes to improve flavor. 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 enough 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. Analyzing 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 analyzed through different experiments. Following
is a brief note on these nutrients.

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 NUTRIENTS

CARBOHYDRATE
Carbohydrates are optically active polyhydroxy aldehydes or
ketones, or compounds that yield these units upon hydrolysis.
They are the most common source of energy for living
organisms. Simple carbohydrates are found in foods like fruits,
sweets, and soft drinks, while complex carbohydrates are
present in foods such as bread, pasta, beans, potatoes, bran,
rice, and cereals. In the body, carbohydrates serve as storage
molecules, in the form of starch in plants and glycogen in
animals.

The role of carbohydrates In the body includes:

 Providing energy and regulating blood glucose levels

 Participating in biological recognition processes
 Contributing to dietary fiber
 Sparing the use of proteins for energy
 Assisting in the breakdown of fatty acids and preventing ketosis

PROTEINS
Proteins, also known as polypeptides, are organic compounds
composed of amino acids arranged in a linear chain that folds
into a globular form. Proteins are essential for many structures
in the animal body, such as muscles, skin, and hair. Each protein
molecule is made up of amino acids, which contain nitrogen and
sometimes sulfur — elements responsible for the distinct smell
of burning protein (e.g., the keratin in hair). The body needs
amino acids to synthesize new proteins (protein retention) and
to replace damaged proteins.

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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. and replace damaged ones.

FAT
A molecule of dietary fat typically consists of several fatty acids,
which are long chains of carbon and hydrogen atoms, bonded to
a glycerol molecule. Fats are commonly found as triglycerides,
which are composed of three fatty acids attached to one
glycerol backbone. Fats can be classified as either saturated or
unsaturated, depending on the structure of the fatty acids they
contain. Fats provide 37.8 kilojoules (9 kilocalories) of energy
per gram.

MINERALS
Dietary minerals are chemical elements that living organisms
require, other than carbon, hydrogen, nitrogen, and oxygen,
which are found in most organic molecules. Key minerals
include:

CALCIUM – A vital electrolyte that plays structural roles in

muscle and digestive health, bone strength, and the
neutralization of acidity. It also aids in nerve signaling and
membrane function.

MAGNESIUM – Important for ATP processing and related

biochemical reactions. It supports bone health, promotes strong
peristalsis (intestinal movement), enhances flexibility, and
increases alkalinity in the body.

PHOSPHORUS – A necessary component of bones and teeth. It is

also essential for energy metabolism and helps prevent anemia
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by supporting red blood cell production.

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 CUCUMBER
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family,
Cucurbitaceae. It is a creeping vine that produces cylindrical fruits, which are
commonly used as vegetables in cooking. There are three main varieties of
cucumber: slicing, pickling, and burp less, each with several different cultivars.
Originally from Southern Asia, cucumbers are now grown on most continents,
with many varieties traded globally.

Cucumber plants are creeping vines that root in the ground and can grow up
trellises or other supporting structures, using thin, spiraling tendrils to wrap
around supports. The cucumber fruit is elongated, with tapered ends, and can
grow up to 60 cm (24 in) in length and 10 cm (3.9 in) in diameter. Botanically,
cucumbers are classified as pepoes, a type of berry, since they develop from
flowers and contain enclosed seeds. Like tomatoes and squash, cucumbers are
often perceived, prepared, and eaten as vegetables. Cucumbers are typically
more than 90% water.

CARROT
The carrot (Daucus carota sativus) is a root vegetable, typically orange in color,
although purple, red, white, and yellow varieties also exist. Carrots have a crisp
texture when fresh. The most commonly consumed part is the taproot,
although the greens can also be eaten. Carrots are a domesticated form of the
wild carrot (Daucus carota), which is native to Europe and Southwestern Asia.
Over time, the domestic carrot has been selectively bred to produce a larger,
more palatable, and less woody taproot.

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According to the Food and Agriculture Organization of the United Nations
(FAO), the global production of carrots and turnips (combined for reporting
purposes) in 2011 was nearly 35.658 million tonnes, with almost half of this
total grown in China. Carrots are commonly used in various cuisines, particularly
in salads, and carrot salads are traditional in many regions.

TOMATO
The tomato (Solanum lycopersicum) is the edible, often red fruit/berry of the
nightshade family. Commonly known as a tomato plant, this fruit is consumed in
various ways, including raw or as an ingredient in numerous dishes, sauces,
salads, and drinks. Although botanically classified as a berry fruit, the tomato is
considered a vegetable for culinary purposes, which often leads to confusion.

The tomato species originated in the South American Andes, with its use as a
food beginning in Mexico. Its cultivation spread across the world following the
Spanish colonization of the Americas. Today, many varieties of tomatoes are
grown globally, sometimes in greenhouses in cooler climates. Tomato plants
typically grow to heights of 1–3 meters (3–10 ft) and have a weak stem that
sprawls over the ground or climbs over other plants. In its native habitat, the
tomato is a perennial plant, but it is often grown as an annual in temperate
climates.

An average tomato weighs approximately 100 grams (4 oz).

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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 food can be detected by
performing specific tests on the food extract. Vegetables and fruits are tested
for these nutrients using tests such as Molisch’s Test , Fehling’s Test, and
Tollen’s Test. Tests for minerals are 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)

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 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. Distilled water is added to
remove color and make the solution colorless, allowing for easier observation of
any color changes during the tests. The following tests are conducted on the
diluted juice solution

• 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.

• 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 color it indicates
the presence of starch.

• 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 color it indicates the presence of proteins.

• 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.

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• Test For Potassium – Add 2ml of juice in a test tube and picric acid, yellow
color precipitate indicates the presence of potassium.

• 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.

• Test for Magnesium – Add NH¬4OH and excess Disodium Hydrogen

Phosphate to test tube with a glass rod. White precipitate indicates the
presence of magnesium.

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OBSERVATION

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RESULT

After performing the tests for carbohydrates, proteins, fats, and minerals, the
following conclusions were drawn regarding their presence in various
vegetables and fruits:

 Tomato contains carbohydrates, proteins, calcium, and magnesium.

 Cucumber contains carbohydrates, proteins, fats, calcium, magnesium,

and iron.

 Carrot contains carbohydrates, proteins, potassium, calcium, and

magnesium.

 Carbohydrates and starch are particularly rich in tomato and cucumber.

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BIBLIOGRAPHY

www.thechemistryguru.com

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