Sanjay

A Project Report On
Test for the presence of carbohydrates, fats and

proteins in different types of health &
nutritious drinks.
SUBMITTED BY:
S. SANJAY JONATH
CLASS: XII-A
Under the Guidance of

Ms. Pavithra. S
PGT(Chemistry)
Department of Science
1
ST. BRITTO’S ACADEMY SENIOR SECONDARY SCHOOL
(Affiliated in Central Board of Secondary Education, New Delhi)
Velachery, Chennai – 600 042.
BONAFIDE CERTIFICATE
Certified to be the Bonafede record of the Project Work/ Investigatory

Experiment done by Master/Miss S. SANJAY JONATH
of Class XII - A in ST. BRITTO’S ACADEMY, Velachery, Chennai – 600 042.
Year 2022-2023.
Submitted for the SENIOR SCHOOL CERTIFICATE EXAMINATION conducted

by CBSE, New Delhi. Held in _________________________ Month _______________________ Year
at ST. BRITTO’S Academy Chennai – 600 042 by the candidate bearing the
Registration Number ____________________
DATE: SCHOOL SEAL HEAD OF THE INSTITUTION
SIGNATURE OF
1) Internal Examiner _____________________________
2) External Examiner _____________________________
2
ACKNOWLEDGEMENT
I extend a heartfelt thanks to our Chairman Mr. Xavier

Britto and our Correspondent Dr. Vimala Britto for
inculcating Creativity and Investigatory mindset in us.
I express my sincere gratitude to our Principal

Mrs.Mary Vasantha Kumari and Sr.Vice-Principal Mrs.
Joan Rajesh for permitting me to carry out this project
by providing all the necessary facilities.
I would like to express my sincere thanks to my

Chemistry Teacher Ms.Pavithra.S who gave me the
golden opportunity to do this wonderful project, which
helped me in doing a lot of research and come out with
so many new ideas. I am really thankful to her for her
valuable guidance, encouragement and critical
suggestions throughout the course of my work.
I am grateful to my Parents and Friends who helped me

a lot to finish the project within the limited time.
-S. Sanjay Jonath
3
CONTENTS
1.Introduction ------------------------------------- 4
2.Aim ------------------------------------------------ 9
3.Theory -------------------------------------------- 10
4.Materials Required ---------------------------- 11
5.Procedure ---------------------------------------- 12
6.Observations ----------------------------------- 15
7.Conclusion -------------------------------------- 15
8.Bibliography ------------------------------------ 16
4
INTRODUCTION
In the beginning, there was water—abundant, refreshing, providing

everything the body needs to replenish the fluids it loses. Humans
relied on it as the only beverage for millions of years. Milk was
introduced with the advent of agriculture and the domestication of
animals. Then came beer and wine and coffee and tea, all consumed
for taste and pleasure as much as for the fluids they provide. The
newcomers—sugary beverages including soda, sports drinks,
and energy drinks—offer hydration but with a hefty dose of
unnecessary calories that the body may have a hard time regulating.
Alternatively, “diet” drinks offer sweetness without the calories, but
does that make them a healthy choice?
With so many options, it’s easy to be confused about which beverages

are best for our health. Follow the links below for an in-depth look at
each, but if you’re short on time, here’s the takeaway:
 Water is the best choice for quenching your

thirst. Coffee and tea, without added sweeteners, are healthy
choices, too.
 Some beverages should be limited or consumed in

moderation, including fruit juice, milk, and those made
with low-calorie sweeteners, like diet drinks. Alcohol in
moderation can be healthy for some people, but not everyone.
 It’s generally best to avoid sugary drinks like soda, sports

beverages, and energy drinks.
5
WATER:
There are many options for what to drink, but water is the best choice
for most people who have access to safe drinking water. It is calorie-
free and as easy to find as the nearest tap.
Water helps to restore fluids lost through metabolism, breathing,

sweating, and the removal of waste. It helps to keep you from
overheating, lubricates the joints and tissues, maintains healthy skin,
and is necessary for proper digestion. It’s the perfect zero-calorie
beverage for quenching thirst and rehydrating your body.
Water is an essential nutrient at every age, so optimal hydration is a

key component for good health. Water accounts for about 60% of an
adult’s body weight. We drink fluids when we feel thirst, the major
signal alerting us when our body runs low on water. We also
customarily drink beverages with meals to help with digestion. But
6
sometimes we drink not based on these factors but on how much we
think we should be drinking. One of the most familiar sayings is to
aim for “8 glasses a day,” but this may not be appropriate for every
person.
TEA AND COFFEE:

After water, tea and coffee are the two most commonly consumed
beverages on the planet. Drunk plain, they are calorie-free beverages
brimming with antioxidants, flavonoids, and other biologically active
substances that may be good for health. Green tea, especially the
strong variety served in Japan, has received attention for its potential
role in protecting against heart disease, while coffee may help protect
against type 2 diabetes. More research on the health benefits of tea
and coffee is needed, but one thing is for certain: The addition of
cream, sugar, whipped cream, and flavourings can turn coffee or tea
from a healthful beverage into a not-so-healthful one. For example, a
16-ounce Mint Mocha Chip Frappuccino with Chocolate Whipped
7
Cream contains 470 calories. Tucked
in this beverage (which is actually
closer to a dessert) are 12 grams of
saturated fat—nearly a day’s worth—
and 71 grams of sugar, the equivalent
of 17 teaspoons of sugar. Keep in
mind that for pregnant women, the
jury is still out on whether high coffee or caffeine intakes increase the
risk of miscarriage, but it seems prudent to limit caffeinated beverages
to one cup per day. Learn more about coffee and health.
CALORIC BEVERAGES WITH SOME

NUTRIENTS:
This category includes fruit juice, vegetable juice, whole milk, sports
drinks, vitamin-enhanced waters, and alcoholic beverages. Each has
its pluses and minuses. One-hundred-percent fruit juice has most of
the nutrients of the fruit itself, but it usually delivers more energy.
The Dietary Guidelines for Americans recommends no more than one
serving (4 ounces) of 100% fruit juice as part of the daily fruit intake.
Fruit smoothies are usually very high in calories, and so aren’t
recommended as daily beverages. Vegetable juice is a lower calorie
alternative to fruit juice, but may contain a lot of sodium. Whole milk
is a good source of calcium and vitamin D, but has nearly twice the
calories as skim milk. Whole milk is also a significant source of
saturated fat, with 4.5 grams per glass. Sports drinks have fewer
calories than soft drinks, and offer small amounts of sodium, chloride,
and potassium. They aren’t needed by casual athletes or daily
walkers. The only people who really need them are endurance athletes
who exercise for more than an hour at a stretch and who sweat a lot.
Vitamin-enhanced waters, meanwhile, are not necessary for anyone
who takes a daily multivitamin, and adding vitamins to a sugary drink
does not make it a healthy choice. Alcohol may have benefits for
some but may be hazardous for others, and entire books have been
8
written on the subject (see The Nutrition Source article Alcohol:
Balancing Risks and Benefits for more information).
9
AIM
To find the presence of carbohydrates, fats and proteins in

different types of health & nutritious drinks.
10
THEORY
 The carbohydrates form a very large group of naturally occurring

organic compounds. Carbohydrates provide the body with glucose,
which is converted to energy used to support bodily functions and
physical activity.
Eg:
 Glucose and fructose and galactose (C6 H12O6).
 Sucrose and maltose (C12H22O11).
 Starch (C6 H10O5)n.
 The word Proteins are derived from the Greek work proteios which
means primary or of prime importance. They are made up of
hundreds or thousands of smaller units called amino acids, which
are attached to one another in long chains. There are 20 different
types of amino acids that can be combined to make a protein. It
helps your body to repair cells and make new ones.
 Fats usually means any ester of fatty acids, or a mixture of such

compounds, most commonly those that occur in living beings or
in food.
 Most nutrition drinks are malt based . Malt is germinated cereal

grains that have been dried in a process known as malting. The
grains are made to germinate by soaking in water, and are then
halted from germinating further by drying with hot air.
11
MATERIAL REQUIRED
 Nutritious Drink samples.

 Molisch’s reagent.
 Fehling’s (A & B) reagent.
 Benedict’s reagent.
 Tollen’s reagent.
 Iodine solution.
 Beaker.
 Bunsen Burner.
 Water bath.
 Test tubes.
 Test tube holders.
 Alcohol solution.
 Conc. H2SO4.
 Filter paper.
 KHSO4
 Conc. HNO3
 NaOH
 Aq. CuSO4
 Ninhydrin solution.
 Millon’s reagent.
PROCEDURE
 Food Test for Carbohydrates:
1) Molisch’s test:
 Molisch’s reagent to the prepared health drink solution.
12
 A purple-violet ring formed in the test tube confirms the
presence of carbohydrates in the foodstuff.
2) Fehling’s test:
 Add Fehling’s A and Fehling’s B reagent to the prepared
health drink solution.
 A red precipitate formed in the test tube confirms the
presence of carbohydrates in the foodstuff.
13
 Food Test for Proteins:
1) Biuret test:
 Add the aqueous copper sulphate to the prepared health
drink solution.
 A solution that turns violet in colour confirms the presence
of protein in the foodstuff.
2) Xanthoproteic Test:
 Add the nitric acid solution to the prepared health drink
solution.
 A solution that turns yellow in colour confirms the presence
14
3) Ninhydrin Test:
 Add the pyridine ninhydrin solution to the prepared health
drink solution.
 A solution that turns violet in colour confirms the presence
OBSERVATIONS
The presence of Carbohydrates and proteins in Pedia sure, Eatrite,

Horlicks, Chocolate flavoured Complan, Badam flavoured
Complan.
15
16
BIBLIOGRAPHY
o Comprehensive practical chemistry class XII

o https://www.vedantu.com
o www.slideshare.net
o https://consumeraffairs.nic.in
o https://www.hsph.harvard.edu/nutritionsource/
o Class 12 NCERT Chemistry
17

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A Project Report On

Test for the presence of carbohydrates, fats and

Under the Guidance of

Certified to be the Bonafede record of the Project Work/ Investigatory

Submitted for the SENIOR SCHOOL CERTIFICATE EXAMINATION conducted

DATE: SCHOOL SEAL HEAD OF THE INSTITUTION

I extend a heartfelt thanks to our Chairman Mr. Xavier

I express my sincere gratitude to our Principal

I would like to express my sincere thanks to my

I am grateful to my Parents and Friends who helped me

-S. Sanjay Jonath

In the beginning, there was water—abundant, refreshing, providing

With so many options, it’s easy to be confused about which beverages

 Water is the best choice for quenching your

 Some beverages should be limited or consumed in

 It’s generally best to avoid sugary drinks like soda, sports

Water helps to restore fluids lost through metabolism, breathing,

Water is an essential nutrient at every age, so optimal hydration is a

TEA AND COFFEE:

CALORIC BEVERAGES WITH SOME

To find the presence of carbohydrates, fats and proteins in

 The carbohydrates form a very large group of naturally occurring

 Fats usually means any ester of fatty acids, or a mixture of such

 Most nutrition drinks are malt based . Malt is germinated cereal

 Nutritious Drink samples.

 Food Test for Carbohydrates:

The presence of Carbohydrates and proteins in Pedia sure, Eatrite,

o Comprehensive practical chemistry class XII

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