Chemistry Investigatory Project
Chemistry Investigatory Project
Chemistry Investigatory Project
CONTENT IN
VARIOUS DRY
FRUITS
Chemistry investigatory
project
Certificat
e
This is to certify that this Chemistry Investigatory
Education .
Date:
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______________________
___________________
Teacher-in-Charge
Examiner
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Acknowle
dgement
The successful completion of any task would be
incomplete without mentioning the names of those
persons who helped to make it possible. I take this
opportunity to express my gratitude and respect to all
those who helped me in the completion of this project.
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I also register my sense of gratitude to our principal,for
her immense encouragement that has made this project
successful.
Last, but not the least, I would like to thank CBSE for
giving us the opportunity to undertake this project.
XII-B
Roll No . __________
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Index
S.NO CONTENT PAGE NO.
1. Aim 1
2. Apparatus Required 1
3. Theory 2
6. Observation 12
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7. Conclusion 17
8. Precaution 18
9. Sources of Error 19
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AIM
To analyse the fat content in percentage in various dry
fruits and thus comment on their.
APPARATUS REQUIRED
Dry fruits (almonds, cashew, raisins, walnut,
pistachio, peanut)
Burner
Wire gauge
Chloroform (CHCl3)/ Carbon
Tetrachloride(CCl4)
Tripod stand
Beaker
Boiling tube
Water bath
Weighing scale
Filter paper
Funnel.
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THEORY
Dry fruits are a common delicacy these days all over the
world as most of the people consider them to be healthy
and with the trend of dieting and keeping oneself in
shape are gathering quite the attention as well dry fruits
are often mistaken to be fat free stuff and are thus
consumed in high quantities as well.
One very common and incorrect notion about dry fruits
such as cashews, almonds, peanuts, walnuts,
raisins, pistachio etc, is
that they are fat free and
are thus highly nutritional. Example of a fat.
Experimental studies in
recent times have proved this to be
incorrect and have proved that these dry fruits do
contain fat in considerable amounts.
The basic intention behind performing this experiment
is to verify the very same fact and further use the fat
percentage to comment on the nutritional value of the
dry fruits.
Most dry fruits contain at least some amount of heart
healthy unsaturated fats (monounsaturated and
polyunsaturated), omega-3 and fatty acids. Fats do not
dissolve in polar solvents such as water and are thus not
easy to detect in basic households. However, fats are
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soluble in polar non-polar solvents such as Chloroform,
Carbon Tetrachloride, Benzene etc.
Since organic substances are highly flammable, they are
not directly heated over the flame for the safety of the
one conducting the experiment and the surroundings of
the person and are therefore heated indirectly. Also as
fats are volatile when exposed to heat and thus the
heating of the dry fruits to remove the layer of fats
needs to be extremely indirect. For the very same the
dry fruits along with the solvent were put in a boiling
tube which was further put in a beaker containing water
which was kept in a water bath over the flame.
When kept over the heat, the solvent starts to boil and
thus washes away all the fats present in the dry fruit and
thus reduces the weight of the same. The percentage
change in the weight of the dry fruit is equal to the
percentage of fats present in it and is given by the
simple formula of,
(W ¿ ¿ i−W f )× 100
Percentage Change ( ∆ ) = ¿
Wi
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2. Cashews
3. Peanuts
4. Walnuts
5. Raisins
6. Pistachio
All these nuts had a different fat composition and also
provided a different nutritional value.
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If we can determine the number of calories in a given
food item then we can calculate the approximate value
of the other component of basic food item such as
proteins, vitamins, minerals and fibre as well.
The relation between the number of calories and other
components is given below:
1. On an average if a nut weighs about 100g then
almost half of it comprises of calories (approx.
50g). Calories include both- fats and carbohydrates.
2. The amount of protein in the same dry fruit is
almost 40% of the total number of calories (approx.
20g).
3. Vitamins and minerals constitute about 83% of the
remaining weight of the nut (approx. 25g i.e. 83%
of 30g).
4. The remaining weight of the nut is due to the small
amount of fibre in it and also due to the weight of
the peel in some cases. Fibres constitute about 55 of
the total weight of the nut and in some cases, even
less.
5. The amount of carbohydrates can be calculated by
subtracting the total percentage of fats from the
total number of calories.
PROCEDURE
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I. Zero error of the weighing scale is noted correctly
followed by the weighing of the dry fruit/nut ( use
more than 1 nut of each kind for better results). The
initial weight of the dry fruit/nut is noted and
corrected by adding/subtracting the zero error
accordingly.
II. Since the peel in some cases hinders the process,
the dry fruit/nut is finely crushed to increase the
area under action for better test results. The crushed
nut is then put into a boiling tube.
III. An organic solvent is added to the boiling tube
(preferably Chloroform(CHCl3) or Carbon
Tetrachloride(CCl4)) such that it immerses the nut
in it completely.
IV. The boiling tube is left undisturbed for a couple of
minutes (2-3
minutes only) for
the solvent to soak
the dry fruit/ nut
completely.
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further kept in a water bath filled with water.
The water bath is then kept on the wire gauge that
rests on a tripod stand. The tripod stand is then
placed over a burner to provide heat so that the
solvent can boil. The setting up of the apparatus is
depicted in the picture.
VI. The apparatus is kept over the burner for 15-20
minutes so that the solvent is heated up properly
and can extract all the fat from the dry fruit/nut.
Care must be taken to ensure that the organic
solvent does not start boiling. If it does it should be
taken out of the beaker and the immersed again
after a few seconds to provide time for cooldown
and prevent it from splashing out or catching fore.
VII. Once the heating is done the entire contents of the
boiling tube are filtered. The solvent along with the
fats passes through the filter paper placed in a
funnel while the dry fruit without the fats is left
behind.
VIII. Once all the solvent has flown through,
the remains of the dry fruit/nut is
transferred to a fresh filter paper and
left undisturbed at a dry place for
approximately 5 minutes in order to
allow the absorbed moisture and
solvent remains to evaporate in order
for the final weight to be accurately
noted.
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IX. While the dry fruit remains are left to dry
completely the weight of a watch glass
is noted on the weighing scale. After the
dry fruit remains are completely
X. dry they are kept on the watch glass and
the final weight is calculated by
subtracting the weight of the watch
glass from the total weight of the nut
and the watch glass.
Once the final weight is noted the
percentage of fat can be calculated by using
the formula. The percentage change in the
weight of the dry fruit/nut gives the percentage of fat in
the nut. The percentage change is given by the formula:
(W ¿ ¿ i−W f )× 100
Percentage Change ( ∆ ) = ¿
Wi
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difficulties. In case of all other dry fruits/nuts, the scale
had no zero error and was set to tare zero with the
watch glass on it.
Dry Initial Final Percentage fat
Fruit Weight Weight
(W ¿ ¿ i−W f )× 100
¿
Wi
(Wi) (Wf)
Almond 2.6 1.9 27
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OBSERVATION
5
4.6
4.5
4 3.7
3.5
3 3
Weight (In Grams)
3
2.6
2.5 2.4
2.2
2 1.9
1.5 1.35
0.9 1
1 0.8
0.5
0
Almond Cashew Raisin Pistachio Peanut Walnut
Initial weight Final Weight
1. ALMOND
Almonds have a very low fat composition as
compared to other dry fruits. The experimental fat
composition in an almond is approximately 27%.
Now, considering the total weight of an almond to
be 100g the composition of other vital nutrients is
as follows:
Calories = 50g & Fats = 27g
Carbohydrates = (50-27) g = 23g
Proteins = 23g
Vitamins & Minerals = 23g
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Fibre = 4g
2. CASHEW
Cashews have a considerable amount of fat
composition compared to other dry fruits and thus
are a good source of energy. The experimental fat
composition of a cashew is approximately 33%.
Now, considering the weight of a single cashew to
be 100g the composition of other vital nutrients is
as follows:
Calories = 54g & Fats = 33g
Carbohydrates = (54-33) g = 19g
Proteins = 20g
Vitamins & Minerals = 24g
Fibre = 2g
2. RAISIN
Raisins have the lowest fat composition of all other
dry fruits and are very good for people looking
food to control weight. Experimental value of fat
composition of a
Now, considering the weight of a raisin to be 100g
the composition of other vital nutrients is as
follows:
Calories = 25g & Fats = 11g
Carbohydrates = (25-11) g = 14g
Proteins = 43g
Vitamins & Minerals = 12g
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Fibre & Water = 20g
3.PISTACHIO
Pistachios have a decent fat composition and are a
decent source of energy. The experimental fat
composition of a pistachio is approximately 45%.
Now, considering the weight of a pistachio to be
100g the composition of other vital nutrients is as
follows:
4. PEANUT
Peanuts have a very high fat composition. Out of
all the dry fruits peanuts have the second highest
fat composition and thus provide a lot of calories
and energy when consumed in considerable
quantities. The experimental fat composition of a
peanut is approximately 49%.
Now, considering the weight of a peanut to be
approximately 100g the composition of other vital
nutrients is as follows:
Calories = 68g & Fats = 49g
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Carbohydrates = (68-49) g = 19g
Proteins = 10g
Vitamins & Minerals = 15g
Fibre = 7g
4.WALNUT
Walnuts have the highest fat composition out of all
existing dry fruits/nuts. They are a great source of
energy but also contain a considerable amount of
fats. The experimental fat composition of a walnut
is almost as high as 65%.
Now, considering a walnut to weigh about 100g the
composition of other vital nutrients is as follows:
CONCLUSION
All dry fruits/nuts contain a significant amount of fats
in them. Raisins contain the lowest and walnuts contain
the highest amount of fats respectively.
All the dry fruits/nuts also have a proteins and minerals.
Those dry fruits that are high on calories contain lower
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amounts of proteins and those low on calories contain
high amounts of proteins.
For example, raisins are extremely low on fat while
they have a significant composition of proteins in them
while on the other hand walnuts have a very high
calorie count and a very low protein amount.
Also the nuts that have a high count of calories are a
good source of energy while those that have lower
composition of fats are good for weight control and
protein intake.
Nuts also contain approximately the same amount of
vitamins and minerals (nearly 10-12g) and a very low
amount of fibre.
PRECAUTIONS
1) Heating of organic solvent needs to be done
carefully to avoid any and all sorts of miss
happenings.
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3)Proper tome should be given to all steps of the
experiment i.e. heating of the mixture, filtration
process, drying process etc.
SOURCES OF ERROR
1)Weighing scale may be faulty leading to
incorrect observation of the initial and final
weight ultimately leading to the faulty value of
fat composition.
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3) Calculation errors may have been made while
calculating the fat composition using the values
obtained during the experiment.
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