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8/19/2019 Fruits and vegetables are important components of our diet.docx
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Fruits and vegetables are important components of our diet. We take
fruits in raw state or in the form of juices, while vegetables are
taken in the cooked form or sometimes as juices. Fruits and vegetables
provide us carbohydrates, proteins and various other important organic
compounds. The juices are rich sources of minerals, vitamins and many
micronutrients (calcium, iron etc.) essential for us. For example,
iron deficiency in humans causes anaemia and anaemic persons are
advised to take leafy vegetables e.g. spinach and apples which fills
up the iron deficiency. Vitamin-C deficiency causes scurvy which
results in bleeding of gums. This disease can be cured by taking
plenty of Vitamin-C rich fruits like lemon, orange, guava, amla, etc.
Some fruits like papaya and vegetables like carrot are rich in vitamin
A which is essential for eyes to prevent night blindness. In addition,
the fruits and vegetables , particularly their juices provide instant
energy to children, weak or old persons and patients too, as they can
be digested easily. This clearly shows that the fruits and vegetables
play a vital role in maintaining our good health.
Fruits and vegetables are seasonal and grown in different parts of our
country. They need to be stored for longer period and transported to
different places. It makes necessary for us to find out whether there
is any damage to the usefulcontents of the fruits andvegetable
during the storage and transportation or due to some preservatives or
other factors and what kind of nutrients, minerals, etc. are present
in their juices. With this idea in mind, the project has been
undertaken.
AIM - To analyse some fruit and vegetable juices for the contents
present in them.
APPARATUS - Test tubes, burner, litmus paper, beaker, tripod stand,
conical flasks, burette, pipette.
CHEMICALS REQUIRED -
1. Fehling's solution A
2. Fehling's solution B
3. Tollen's reagent (Ammoniacal AgNO3)
http://www.123helpme.com/search.asp?text=juiceshttp://www.123helpme.com/search.asp?text=juiceshttp://www.123helpme.com/search.asp?text=contentshttp://www.123helpme.com/search.asp?text=contentshttp://www.123helpme.com/search.asp?text=vegetablehttp://www.123helpme.com/search.asp?text=contentshttp://www.123helpme.com/search.asp?text=vegetablehttp://www.123helpme.com/search.asp?text=juices
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Identification Tests
A. Fehling's solution Test (given only by reducing carbohydrates)
Fehling's solution is an alkaline solution of copper sulphate
containing sodium potassium tartrate (Rochelle salt) as the complexing
agent.
Being strong reducing agents, aldehydes reduce Fehling solution to red
ppt. of cuprous oxide.
[IMAGE]RCHO + 2Cu2+ + [IMAGE] [IMAGE] + Cu2O + 3H2O
Aldehyde
[IMAGE]
B. Tollen's Reagent Test (given only by reducing sugars)
Tollen's reagent is an ammoniacal solution of silver nitrate and is
prepared by adding NH4OH solution to AgNO3 solution till the ppts. Of
Ag2O first formed just redissolve.
When an aldehyde is heated with Tollen's reagent, the latter is
reduced to metallic silver which deposits on the walls of the test
tube.
[IMAGE]2AgNO3 + 2NH4OH Ag2O + 2NH4NO3 + H2O
Grey ppt.
[IMAGE]Ag2O + 4NH4OH 2[Ag(NH3)2]+[IMAGE] + 3H2O
Tollen's Reagent
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C. Benedict's Test (given only by reducing carbohydrates)
Benedict's solution is alkaline solution containing citrate ions as
complexing agent.
Aldehydes, on warming with this solution, give brick red precipitates.
Red ppt.
[IMAGE]RCHO + Cu2+ Cu2O + Oxidation Products
D. Iodine solution test (given only by starch)
Presence of starch is tested with iodine which gives blue-black colour
with starch.
2. FATS AND OILS
Fats, oils and their derivatives found in living system belong to the
class of substance called lipids. These are sparingly soluble in water
but highly soluble in organic solvents. Fats and oils are glycerol
esters of different fatty acids. For example, glyceride of unsaturated
fatty acids like oleic acid [C17H33COOH] are called unsaturated fats
and similarly glyceride of saturated fatty acids like Stearic acid [C17H35COOH]
are called saturated fats. Unsaturated fats can be saturated by
addition of hydrogen. This process is called hydrogenation. These are
excellent sources of energy and fats on oxidation provide about twice
as much as energy as that produced by carbohydrates . Important
sources of fats & carbohydrates are peanuts, coconut, soyabean,
butter, cottonseeds mustard, etc.
Identification Tests
A. Fats and oils have generally low melting points. If a fat is shakenwith either ethanol or chloroform in a dry test tube, it dissolves
giving a clear solution.
B. To the given oil or fat sample , add few crystals of potassium
hydrogen sulphate (KHSO4). After heating, a pungent irritating odour
due to the formation of acrolein confirms the presence of an oil or a
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fat.
The oil or fat on heating undergoes hydrolysis to give glycerol and
fatty acids. The glycerol thus produced on strong heating undergoes
dehydration to form acrolein which has irritating smell.
[IMAGE]
[IMAGE] Oil or fat Glycerol + Fatty Acids
CH2OH CH2
[IMAGE]
KHSO4
[IMAGE]
[IMAGE]
[IMAGE][IMAGE][IMAGE][IMAGE] CH2OH CH + 2H2O
CH2OH CHO
3. PROTEINS
Proteins are essential organic compounds for any living system to
build and repair our body. Proteins are main constituents of muscles,blood, skin, hair and other body parts. Besides carbon, hydrogen and
oxygen, other elements such as nitrogen and sulphur are in proteins.
Proteins are made up of chains of amino acids and are very essential
components of our food. Beans, pulses, fish, meat, milk, cheese, etc.
are rich sources of proteins.
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Identification Tests
A. Biuret Test
In this test, proteins when heated with strong alkaline copper
sulphate (blue) give a violet or pink colour.
This test is meant for testing the compounds having having a CONH2
group called peptide linkage. As the proteins contain long chains of
peptide linkages, they give positive biuret test by forming complex
with Cu2+ ions.
B. Xanthoproteic test
To the protein sample, add few drops of conc. HNO3. A yellowprecipitate confirms the presence of proteins.
This test is based upon the formation of yellow coloured aromatic
nitro compounds which are produced by the action of nitric acid on the
benzene rings present in some of the [IMAGE]- amino acids (tyrosine,
phenylamine, etc.) constituting the protein.
4. UNSATURATION
The unsaturation in the organic compounds is due to the presence of
double or triple bonds in its constituent compounds.
Identification test
Sulphuric acid Test
In this test, the compound is taken in a clear test tube and conc. H2SO4
is added carefully dropwise. The contents are carefully shaken. The
unsaturated compound dissolves in conc H2SO4 due to the formation ofalkyl hydrogen sulphate (double bonds break to form single bonds).
[IMAGE]
[IMAGE]
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[IMAGE]
[IMAGE]
[IMAGE][IMAGE][IMAGE][IMAGE][IMAGE][IMAGE][IMAGE][IMAGE] C C + H2SO4 C
C
OSO3H
5. HYDROXYL GROUP
The hydroxyl derivatives of the paraffins are termed as alcohols.
These are produced by the replacement of one, two or more hydrogen
atoms of paraffins by the corresponding number of hydroxyl groups.
Alcohols are monohydric, dihydric, trihydric or polhydric depending
upon the number of hydroxyl groups present in them. Alcohol and
hydroxyl compounds are generally liquids and soluble in water because
of the functional group [IMAGE] which is capable of forming hydrogen
bonds.
Identification Tests
A. ESTERIFICATION TEST
Alcohols react with carboxylic acids in presence of a few drops of
conc. H2SO4 as catalyst to form esters. A pleasant fruity smell
indicates the presence of an ester and hence the hydroxyl group.
Carboxylic Acid
Ethyl Alcohol
Ethyl ester
[IMAGE]RCOOH + CH3CH2OH RCOOCH2CH3 + H2O
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6. ALDEHYDE GROUP
Identification Tests
A. Fehling's solution Test
Fehling's solution is an alkaline solution of copper sulphate
containing sodium potassium tartrate (Rochelle salt) as the complexing
agent.
Being strong reducing agents, aldehydes reduce Fehling solution to red
ppt. of cuprous oxide.
[IMAGE]RCHO + 2Cu2+ + [IMAGE] [IMAGE] + Cu2O + 3H2O
Aldehyde
[IMAGE]
B. Tollen's Reagent Test
Tollen's reagent is an ammoniacal solution of silver nitrate and is
prepared by adding NH4OH solution to AgNO3 solution till the ppts. Of
Ag2O first formed just redissolve.
When an aldehyde is heated with Tollen's reagent, the latter is
reduced to metallic silver which deposits on the walls of the test
tube.
[IMAGE]2AgNO3 + 2NH4OH Ag2O + 2NH4NO3 + H2O
Grey ppt.
[IMAGE]Ag2O + 4NH4OH 2[Ag(NH3)2]+[IMAGE] + 3H2O
Tollen's Reagent
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C. Benedict's Test
Benedict's solution is alkaline solution containing citrate ions as
complexing agent.
Aldehydes, on warming with this solution, give brick red precipitates.
Red ppt.
[IMAGE]RCHO + Cu2+ Cu2O + Oxidation Products
O
7. CARBOXYLIC GROUP
[IMAGE]
[IMAGE]
[IMAGE][IMAGE]The organic compounds containing the carboxyl group ( C
OH) as the functional group are called carboxylic acids. Acids
containing one COOH group are termed monocarboxylic acids while others
containing two or three COOH groups are called dicarboxylic and
tricarboxylic respectively. These are normally soluble in water having
pungent smell.
Identification tests :
A. Litmus Test
Dissolve a pinch of the organic compound in water in a test tube and
add to it 2-3 drops of the blue litmus solution. If the blue litmus
solution turns red, it shows the presence of a carboxyl group.
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B. ESTERIFICATION TEST
Alcohols react with carboxylic acids in presence of a few drops of
conc. H2SO4 as catalyst to form esters. A pleasant fruity smell
indicates the presence of an ester and hence the carboxyl group.
Carboxylic Acid
Ethyl Alcohol
Ethyl ester
[IMAGE]RCOOH + CH3CH2COOH RCOOCH2CH3 + H2O
C. Sodium Bicarbonate test
Dissolve a pinch of the organic compound in water in a test tube . Add
to it a few drops of aqueous NaHCO3 solution. If there is an
effervescence due to the evolution of carbon dioxide, it shows the
presence of a carboxyl group.
[IMAGE]
[IMAGE]RCOOH + NaHCO3 RCOONa +CO2 + H2O
[IMAGE]
[IMAGE]TEST FOR APPLE JUICE
[IMAGE]
1. CARBOHYDRATES
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
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c) Liquid + Benedict's solution Brick Red ppt. Present
2. FATS AND OILS
a) Liquid + CHCl3 + H2O Fat ppt. as emulsion Present
b) Liquid + KHSO4 pungent irritating Present
odour
3. PROTEINS
a) Liquid + Alkaline CuSO4 Violet ppt. Present
b) Liquid + conc. HNO3 Yellow ppt. Present
4. UNSATURATION
a) Liquid + H2SO4 Clear solution Unsaturated
5. HYDROXYL GROUP
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
6. ALDEHYDE
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
7. CARBOXYLIC ACID
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
b) Liquid + Blue litmus solution Turns red Present
c) Liquid + NaHCO3 solution Effervescence due Present
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to evolution of CO2
[IMAGE]Text Box: S.No. EXPERIMENT OBSERVATION INFERENCE
[IMAGE]
[IMAGE]TEST FOR COCUNUT WATER
[IMAGE]
1. CARBOHYDRATES
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
2. FATS AND OILS
a) Liquid + CHCl3 + H2O Fat ppt. as emulsion Present
b) Liquid + KHSO4 pungent irritating Present
odour
3. PROTEINS
a) Liquid + Alkaline CuSO4 No reaction Absent
b) Liquid + conc. HNO3 Yellow ppt. Present
4. UNSATURATION
a) Liquid + H2SO4 Clear solution Unsaturated
5. HYDROXYL GROUP
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
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6. ALDEHYDE
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
7. CARBOXYLIC ACID
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
b) Liquid + Blue litmus solution Turns red Present
c) Liquid + NaHCO3 solution Effervescence due Present
to evolution of CO2
[IMAGE]Text Box: S.No. EXPERIMENT OBSERVATION INFERENCE
[IMAGE]TEST FOR TOMATO JUICE
[IMAGE]
1. CARBOHYDRATES
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
2. FATS AND OILS
a) Liquid + CHCl3 + H2O No reaction Absent
b) Liquid + KHSO4 No reaction Absent
3. PROTEINS
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a) Liquid + Alkaline CuSO4 No reaction Absent
b) Liquid + conc. HNO3 No reaction Absent
4. UNSATURATION
a) Liquid + H2SO4 Clear solution Unsaturated
5. HYDROXYL GROUP
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
6. ALDEHYDE
a) Liquid + Fehling's Solution Red ppt. Present
b) Liquid + Ammoniacal AgNO3 Silver mirror Present
c) Liquid + Benedict's solution Brick Red ppt. Present
7. CARBOXYLIC ACID
a) Liquid + C2H5OH+Conc. H2SO4 Fruity Smell Present
b) Liquid + Blue litmus solution Turns red Present
c) Liquid + NaHCO3 solution Effervescence due Present
to evolution of CO2
[IMAGE]Text Box: S.No. EXPERIMENT OBSERVATION INFERENCE
RESULTS
CONTENTS
APPLE JUICE
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COCUNUT WATER
TOMATO JUICE
CARBOHYDRATES
YES
YES
YES
PROTEINS
YES
NO
NO
FATS AND OILS
YES
YES
NO
UNSATURATION
YES
YES
YES
HYDROXYL GROUP
YES
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YES
YES
ALDEHYDE GROUP
YES
YES
YES
CARBOXYLIC GROUP
YES
YES
YES
CONCLUSION :
After analyzing the fruits and vegetable juices, the following opinion
emerges about the compounds present in them.
CARBOHYDRATES : The carbohydrates are the main constituents of all the
fruits and vegetable juices but are present in varying quantities.
FATS AND OILS : Fats are rarely found in fruits and vegetables. But in
the present study, the two juices (apple and coconut) show the
presence of fats but it is not found in case of tomato.
PROTEINS : Most of the fruits and vegetables contain proteins. In the
present study, the coconut water and tomato juice did not show thepresence of proteins.
UNSATURATION : Since each fruit and vegetable consists of
carbohydrates, fats & proteins, the presence of double or triple bonds
between carbon atoms is must. Therefore, almost all fruits and
vegetables have unsaturated compounds.
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HYDROXYL GROUP : This group is present in all the fruits and vegetable
juices. But as compared to fruit juices, this group is present more in
vegetable juices.
ALDEHYDE GROUP : Aldehydes are type of carbohydrates. They are present
in almost all the juices in large or small quantities.
CARBOXYLIC ACID GROUP : It is also present in all the vegetables and
fruit juices.
How to Cite this Page
AIM
To analyse some fruits & vegetables juice for the contents present in them.
INTRODUCTION
Fruits and vegetable are always a part of balanced diet. That means fruits 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
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observations, like freshly cut apples become reddish black after some time. !"planation
for it is that iron present in apple gets o"idi"ed to iron o"ide. #o, we can conclude that
fruits and vegetables contain comple" organic compounds, for e.g., anthocin,
chlorophyll, esters$flavouring compounds%, carbohydrates, vitamins and can be tested in
any fruits or vegetable by e"tracting out its juice and then subtracting it to various tests
which are for detection of different classes of organic compounds. etection of minerals
in vegetables or fruits means detection of elements other than carbon, hydrogen and
o"ygen.
MATERIAL REQUIRED
• Test Tubes
• 'urner
• (itmus paper
• (aboratory reagents
• )arious fruits
• )egetables juices
CHEMICAL REQUIREMENTS
• p* indicator
• +odine solution
•
Fehling solution A and Fehling solution '
• Ammonium chloride solution
• Ammonium hvdro"ide
• Ammonium o"alate
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• otassium sulphocynaide solution
PROCEDURE
The juices are made dilute by adding distilled water to it, in order to remove colour and
to make it colourless so that colour change can be easily watched and noted down. -ow
test for food components are taken down with the solution.
TEST, OBSERVATION & INFERENCE
Test Observation Inference
ORANGE TEST:
Test for acidity:
Take 5ml of orange juice in a test tube anddip a pH paper in it. If pH is less than 7 the
juice is acidic else the juice is basic.
The pH comesout to be 6.
Orange juice isacidic.
Test for Startch:
Take 2 ml of juice in a test tube and add fewdrops of iodine solution. It turns blue black
in colour than the starch is present.
bsence of blue black in
colour.
Orange juice isacidic.
Test for Carbohydrates (FEHLING'S
TEST):
Take 2 ml of juice and ! ml of fehlingsolution " # and boil it. $ed precipitatesindicates the presence of producing sugarlike maltose% glucose % fructose " &actose.
'o red colouredprecipitatesobtained.
(arboh)dratesabsent.
Test for Iro:
Take 2 ml of juice add drop of conc. 'itricacid. #oil the solution cool and add 2*+
drops of potassium sulphoc)anide
solution .#lood red colours shows thepresence of iron.
bsence of blood red
colour.
Iron is absent.
Test for Ca!ci"#:
Take 2 ml of juice add mmonium chlorideand ammonium h)dro,ide solution. -ilter
the solution and to the lterate add 2 ml of mmonium O,alate solution. white ppt or
/ellowprecipitate is
obtained.
(alcium ispresent.
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milkiness indicates the presence of calcium.
CONCLUSION
From the table given behind it can be conducted that most of the fruits & vegetable
contain carbohydrate & vegetable contain carbohydrate to a small e"tent. roteins are
present in small uantity. Therefore one must not only depend on fruits and vegetables
for a balance diet.
'&/0I0
O-
13T#&0
'4
-$IT I(0
!
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($TI-I(T
T his is to certif) that
of
( lass8 9II*
H as successfull) completed this project report
0I3'T$
4T
2
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0.'o. (ontents
II
:age 'o.
I.
Introduction ;
II.
1.
#ibliograph) >
I'T$O4(TIO'
+
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-ruits and ?egetable are alwa)s a part of balanced diet. That
means fruits ?egetables pro?ide our bod) the essential nutrients%
i.e. (arboh)drates% proteins% ?itamins and minerals. gain their
presence in these is being indicated b) some of our general
obser?ations% like *freshl) cut apples become reddish black after
some time. ,planation for it is that iron present in apple gets
o,idised to iron o,ide. 0o% we can conclude that fruits and
?egetables contain comple, organic compounds% for e.g.% anthocin%
chloroph)ll% esters@Aa?ouring compoundsB% carboh)drates%
?itamins and can be tested in an) fruits or ?egetable b) e,tracting
out its juice and then subtracting it to ?arious tests which are for
detection of diCerent classes of organic compounds. 4etection of
minerals in ?egetables or fruits means detection of elements other
than carbon% h)drogen and o,)gen.
;
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:$O(4$
The juices are made dilute b) adding distilled water to it% in order
to remo?e colour and to make it colourless so that colour change
can be easil) watched and noted down. 'ow test for food
components are taken down with the solution.
T0T% O#0$1TIO' " I'-$'(
Test Obser?ation Inference
O$'3 T0T8
Test for acidit)8
Take 5ml of orange juice in a test
tube and dip a pH paper in it. If pH is
less than 7 the juice is acidic else the
juice is basic.
The pH
comes out to
be 6.Orange juice
is acidic.
Test for 0tarch8
Take 2 ml of juice in a test tube and
add few drops of iodine solution. It
turns blue black in colour than the
starch is present.
bsence of
blue black in
colour.Orange juice
is acidic.
Test for (arboh)drates
@-H&I'3F0 T0TB8
Take 2 ml of juice and ! ml of
-ehling solution " # and boil it.
$ed precipitates indicates the
presence of producing sugar like
maltose% glucose % fructose " &actose.
'o redcoloured
precipitates
obtained.
(arboh)drate
s absent.
Test for Iron8
Take 2 ml of juice add drop of conc.
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'itric acid. #oil the solution cool and
add 2*+ drops of potassium
bsence of
blood red
colour.
Iron is
absent.
6
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sulphoc)anide solution .#lood red
colours shows the presence of iron.
Test for (alcium8
Take 2 ml of juice add mmonium
chloride and ammonium h)dro,ide
solution. -ilter the solution and to
the ltrate add 2 ml of mmonium
O,alate solution. white ppt or
milkiness indicates the presence of
calcium.
/ellow
precipitate is
obtained.
(alcium is
present.
(O'(&0IO'7
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-rom the table gi?en behind it can be conducted that most of the
fruits " ?egetable contain carboh)drate " ?egetable contain
carboh)drate to a small e,tent. :roteins are present in small
=uantit). Therefore one must not onl) depend on fruits and
?egetables for a balance diet.
#I#&IO3$:H/
'($T (hemistr) :art ! " :art 2
http8GGwww.wikipedia.org
>
AIM To anal)se some fruits " ?egetables juice for the contents present in them.
INTRODUCTION-ruits and ?egetable are alwa)s a part of balanced diet. That means fruits
?egetables pro?ide our bod) the essential nutrients% i.e. (arboh)drates% proteins%?itamins and minerals. gain their presence in these is being indicated b) some of
our general obser?ations% like *freshl) cut apples become reddish black after some
time. ,planation for it is that iron present in apple gets o,idi,ed to iron o,ide. 0o%we can conclude that fruits and ?egetables contain comple, organic compounds% for
e.g.% anthocin% chloroph)ll% esters@Aa?ouring compoundsB% carboh)drates% ?itamins
and can be tested in an) fruits or ?egetable b) e,tracting out its juice and then
subtracting it to ?arious tests which are for detection of diCerent classes of organiccompounds. 4etection of minerals in ?egetables or fruits means detection of
elements other than carbon% h)drogen and o,)gen.
COMPONENTS OF FOOD!. (arboh)drates8 (arboh)drates are pol)*h)dro,)alcohols% which ha?e an aldeh)deor ketones group. The) ha?e general formula (nH2nOn. (arboh)drates are the main
source of energ) ! gm. of carboh)drates )ield !> of energ). The
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monosaccharides ser?e as building block. 3lucose is also used in formation of fats "amino acids.
2. Minerals: Minerals from 1-3% of the cell contents. Any marked change in the concentration
results in the malfunctioning of cell & finally death. Some mineral present in the diet are:
i! "alcium: #t is the ma$or component of one & teeth. "alcium is reuired for lood clotting'
muscle contraction' ner(e impulse transmission & heart functioning.
ii! #ron: )aemogloin in our ody contains iron *hich is the uni(ersal carrier of +2 & ",2 '
efficiency of iron causes anaemia due to failure of haemogloin synthesis.
THE FRUITDevelopment of fruit: fter fertiliation the o?ar) also begin to grow and
graduall) it matures into the fruit. The fruit ma)% therefore% be regarded as a matureor ripened o?ar). If% for some reason or other% fertiliation fails% o?ar) simpl) withers
and falls oC. fruit consists of two portions% ?i. the per carp @peri% round8 karpos%
fruitsB de?eloped from the wall of the o?ar)% and the seed de?eloped from theo?ules% apples% pineapples and some other fruits the o?ar) ma) grow into the fruit
without fertiliation. 0uch a fruit is seedless or with immature seeds and is known as
the parthenocarpic fruit. The pericarp ma) be thick or thin% when thick%it ma)
consist of two or three parts8 the outer cell epicarp% from the skin of the fruitJ themiddle% called meson carp% is pulp) in fruits like mango% peach% plum etc. and the
inner catted endocarp% is often ?er) think and membranous% as in orange% or it ma)
be hard and ston) as in man) palms% mangoes% etc. In man) cases% howe?er% thepericarp is not diCerentiated into these three regions.
Function of the fruit: he fruit gi(es protection to the seed and' therefore' to the emryo. #t
stores food material. #t also helps in dispersal of the seed. ormally it is only the o(ary that
gro*s into the fruit/ such a fruit is kno*n as the true fruit. Sometimes' ho*e(er' other floral
parts' particularly the thalamus or e(en the caly0' may gro* and form a part of the fruit/ such a
fruit is kno*n as the false fruit. "ommon e0amples of false fruits are apples' pear' cashe* nut'
marking not' rose' dillenia' etc. #n dillenia' the caly0 ecomes thick and fleshy forming the only
edile part of the fruit.
MATERIAL REQUIRED• Test Tubes
• #urner
• &itmus paper
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• &aborator) reagents
• 1arious fruits
• 1egetables juices
CHEMICAL REQUIREMENTS
• pH indicator
• Iodine solution
• -ehling solution and -ehling solution #
• mmonium chloride solution
• mmonium h?dro,ide
• mmonium o,alate
• :otassium sulphoc)naide solution
PROCEDURE The juices are made dilute b) adding distilled water to it% in order to remo?e colourand to make it colourless so that colour change can be easil) watched and noted
down. 'ow test for food components are taken down with the solution.
TEST, OBSERVATION & INFERENCE
Test Observa
tion Inference
ORANGE TEST:
Test for acidity:
Take 5ml of orange juice in atest tube and dip a pH
paper in it. If pH is less than
7 the juice is acidic else the
juice is basic.
The pHcomes
out to be
6.
Orange
juice is
acidic.
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Test for Startch:
Take 2 ml of juice in a test
tube and add few drops of
iodine solution. It turns blueblack in colour than the
starch is present.
bsence
of blueblack in
colour.
Orange
juice isacidic.
Test for Carbohydrates
(FEHLING'S TEST):
Take 2 ml of juice and ! ml
of fehling solution " # and
boil it. $ed precipitatesindicates the presence of
producing sugar like
maltose% glucose % fructose
" &actose.
'o red
colouredprecipitat
es
obtained.
(arboh)drates
absent.
Test for Iro:
Take 2 ml of juice add drop
of conc. 'itric acid. #oil the
solution cool and add 2*+drops of potassium
sulphoc)anide solution
.#lood red colours showsthe presence of iron.
bsenceof blood
red
colour.
Iron is
absent.
Test for Ca!ci"#:
Take 2 ml of juice add
mmonium chloride andammonium h)dro,ide
solution. -ilter the solution
and to the lterate add 2 ml
of mmonium O,alatesolution. white ppt or
milkiness indicates the
presence of calcium.
/ellow
precipitat
e isobtained.
(alcium is
present.
TestObser?ati
onInference
TO
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Test for acidit)8
Take 5 ml of orange juice in
a test tube and dip pHpaper in it. If pH is less than
7 the juice is acidic and ifthe pH is more than 7 the
juice is basic.
The pHcomes
out to be5.
Tomato
juice isacidic.
Test for 0tartch8
Take 2 ml of juice in a test
tube and few drops of iodine
solution. If blue black colourappears than starch is
present.
bsence
of blueblack
colour.
0tarch ispresent.
Test for (arboh)drates
@-H&I'3F0 T0TB8
Take 2 ml of juice and ! ml
of fehling solution " # and
boil it. $ed precipitates
indicates the presence ofproducing sugar like
maltose% glucose % fructose
" &actose.
bsence
of red
colourprecipitat
es.
(arboh)dr
ates arenot present
in tomato.
Test for Iron8
Take 2 ml of juice add drop
of conc. 'itric acid boil the
solution cool and add 2*+drops of potassium
sulphoc)anide solution.
#lood red colours shows thepresence of iron.
:resence
of bloodred
colour.
Iron ispresent.
Test for (alcium8
Take 2 ml of juice add
mmonium chloride and
ammonium h)dro,idesolution. -ilter the solution
and to the lterate add 2 ml
of mmonium O,alate
/ellow
precipitat
esobtained.
(alcium is
present.
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solution. Khite ppt ormilkiness indicates the
presence of calcium.
CONCLUSION-rom the table gi?en behind it can be conducted that most of the fruits " ?egetable
contain carboh)drate " ?egetable contain carboh)drate to a small e,tent. :roteins
are present in small =uantit). Therefore one must not onl) depend on fruits and?egetables for a balance diet.