VELAMMAL VIDHYASHRAM

(Affiliated to CBSE, New Delhi)

Bharathi Wing, Surapet, Chennai - 66

A Project Report on
Analysis Of Vegetables And Fruit Juices

For
ASSESSMENT OF TERM II - (2021 – 2022)
CHEMISTRY

SUBMITTED TO

Dr. A. Balamurugan, Ph.D.,

SUBMITTED BY

S.SUJITH KUMAR
XII A2
 Acknowledgement

A project is a golden opportunity for learning and self-

development. We consider ourselves fortunate and
privileged to have such wonderful mentors guide us through
the journey for the completion of the project.

First and foremost I would thank God for being able to

complete this project with success. Then I would like to
thank my Principal Mrs.ChitraMadhavan, and Chemistry
teacher Dr. A. Balamurugan, Ph.D., whose valuable
guidance have been the once that helped me patch this
project and make it full proof success.

Then I would like to thank my parents and friends who have

helped me with their valuable suggestions and guidance has
been very helpful in various phases of the completion of the
project.

Last but not the least I would like to thank my classmates

who have helped me a lot.

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 VELAMMAL VIDHYASHRAM, SURAPET
DEPARTMENT OF CHEMISTRY

CERTIFICATE

This is to certify that S. SUJITH KUMAR is student of class

XII A2 and has successfully completed the research on the

Chemistry Project for Term II under the guidance of

Dr. A. Balamurugan, Ph.D., (CHEMISTRY) during the

academic year 2021-2022 in partial fulfilment of the

requirements for Chemistry Internal Assessment conducted

by AISSCE, New Delhi.

Signature of External Examiner Signature of Principal

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 Table of content

PAGE
S.NO CONTENTS NO.

Abstract
1.

2.
Introduction
3.
Topics related
4.
Material required
5.
Chemical requirements
6.
Procedure
7.
Observation
8.
Result
9.
Conclusion
10.
Bibliography

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Abstract

Aim is to analyze some fruits & vegetables juice for the contents present in them. Fruits and

vegetable are always a part of balanced diet. That means fruits and vegetables provide our body

the essential nutrients, i.e. Carbohydrates, proteins, vitamins and minerals.

Again their presence in these is being indicated by some of our general observations, like -

freshly cut apples become reddish black after some time. Explanation for it is that iron present in

apple gets oxidized to iron oxide. So, we can conclude that fruits and vegetables contain complex

organic compounds, for e.g., anthocin, chlorophyll, esters (flavoring compounds), carbohydrates,

vitamins and can be tested in any fruits or vegetables by extracting out its juice and then

subtracting it to various tests which are for detection of different classes of organic compounds.

Detection of minerals in vegetables or fruits means detection of elements other than carbon,

hydrogen and oxygen.

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.

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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.

Topics related

❖ 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.

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Role of carbohydrates in body is as follows:

➢ Providing energy and regulation of blood

➢ Biological recognition processes

➢ Dietary fiber

➢ Sparing the use of proteins for energy

➢ Breakdown of fatty acids.

➢ 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.

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 ➢ 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 signaling 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 anemia.

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Material Required

• Test Tubes

• Burner

• Litmus paper

• Laboratory reagents

• Various fruits

• Vegetable juices

Chemical Requirements

• pH indicator

• Iodine solution

• Fehling solution A and Fehling solution B

• Ammonium chloride solution

• Ammonium hydroxide

• Ammonium oxalate

• Potassium sulphocyanide solution.

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Procedure and Observation

The vegetable juices are diluted using distilled water. The distilled water is added to it in order to
remove color and to make it colorless so that color change can be easily watched and noted
down. Now test for food substance is taken down with the solution.

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RESULT

From the table given behind it can be conducted that for carbohydrates, proteins, fats and

minerals, following can be concluded about their presence in different vegetables and fruits.

Conclusion

After analyzing the vegetables and fruits it can be well concluded that all of them contain one or

the other compounds vital for body functioning. It is observed that carbohydrate is a predominant

constituent while fats are not present in most of the tested items. It is a natural merit, as living

organism require carbohydrate the most common for generating energy. Among minerals,

presence of calcium is considerable as its present in all the selected food items. Iron, magnesium

and phosphorous are also present sufficiently. Many other minerals form constituents of

vegetables and fruits, but in trace quantities as body require them very less.

The results throw a light on significance of vegetables and fruits as their constituents are vital

compounds and nutrients. The deficiency of these nutrients can lead to various metabolic

disorders. So, besides cereals, milk and its products and non-vegetarian food items, vegetable

and fruits must be included in a daily balanced diet of all. More effort is required to make

everyone realizes their significance for a healthy, disease-free, long lifestyle.

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 BIBLIOGRAPHY

1) https://en.wikipedia.org/wiki
2) https://www.vedantu.com
3) https://www.britannica.com/science

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