Chemistry Project Determination of the contents of orange juice

By: Tushar Arora XII A

PROJECT REPORT (2013-14)

Certificate This is to certify that the Project titled Determination of the contents of orange juice was successfully completed under my guidance and supervision by Mr. Vinod Ojha, within the stipulated time as prescribed by the CBSE.

Mr. Vinod Ojha (Chemistry teacher)

Acknowledgements I gratefully acknowledge my sincere thanks to our respected chemistry teacher Mr. Vinod Ojha for his remarkable, valuable guidance and supervision throughout the project work, for his encouragement, help, suggestion and readily helpful service in performing the experiment. It would not have been possible to complete the project without the help of my friends for which I will always be grateful.

Tushar Arora XII A

CONTENT # Introduction # Material Required # Procedure # Test, Observation & Inference # Result # Conclusion # Bibliography

INTRODUCTION Fruits are always a part of balanced diet. That means fruits 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 sometime. Explanation for it is that iron present in apple get oxidised to iron oxide. So, we can conclude that fruits contain complex organic compounds, for e.g., anthocin, chlorophyll, esters (flavouring compounds), carbohydrates, vitamins and can be tested in any fruits or vegetable 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.

MATERIAL REQUIRED Test Tubes Burner Litmus paper Various fruits Solution pH indicator Iodine solution Fehling solution A and Fehling solution B Ammonium chloride solution Ammonium hydroxide Ammonium oxalate Potassium sulphocynaide

PROCEDURE The juices are diluted by adding distilled water, in order to make it colourless so that colour change can be seen easily and noted down. Now test for food components are taken down with the solution. TEST, OBSERVATION & INFERENCE Test ORANGE TEST: Test for acidity Take 5ml of orange juice in The pH comes Orange juice is attest tube and dip a pH out to be 6 paper in it. If pH is less than 7 the juice is acidic else the juice is basic Test for Starch: Take 2ml of juice in a test Absence of blue Starch is acidic Observation Inference

tube and add few drops of black in colour iodine solution. It turns Blue black in colour than the starch is present. Test for Carbohydrates

absent.

(FEHLINGS TEST): Take 2ml of juice and 1ml No red coloured Carbohydraets of Fehling solution A&B precipitates and boil it. Red precipitates obtained. indicates the presence of producing sugar like absent.

maltose, glucose, fructose & Lactose.

Test for iron: Take 2ml of juice add drop of conc. Nitric acid. Boil the solution cool and add 2Iron is absent

drops

of

potassium solution.

sulphocynaide

Blood red colours shows the presence of iron.

Test APPLE TEST Test for acidity

Observation

Inference

Take 5ml of juice in a test The pH comes Apple juice is tube and dip a pH paper in out to be 3.3 it. If pH is less than 7 the juice is acidic else the is basic. Test for starch Take 2ml of juice in attest Absence of blue Starch tube and add few drops of black colour. iodine solution. It turns absent. is acidic

blue black in colour than starch is present. Test for carbohydrates (FEHLINGS TEST) Takes 2ml of juice and Red colored Carbohydrates

1ml of Fehling solution A precipitatesobtai present. & B and boil it. Red ned precipitates indicate the presence sugar glucose, lactose. Test for Iron Take 2ml of juice add drop Blood red color Iron is present. of conc.Nitric acid. boil obtained the solution cool and add 2-3 drops of potassium sulphocynaide solution. of like producing maltose, &

fructose

Blood red colors shows the presence of iron.

Test CARROT TEST Test for acidity

Observation

Inference

Take 5ml of juice in a test The pH comes out Carrot juice is tube and dip a pH paper to be 6 in it. If pH is less than 7 the juice is acidic else the juice is basic. Test for starch Take 2ml of juice in test Absence of blue Starch tube and add few drops of black color iodine solution.it turns absent. is acidic.

blue black in color than the starch is present. Test for carbohydrates (FEHLINGS TEST) Take 2mlof juice and 1ml Red coloured Carbohydrates present.

of Fehling solution A and precipitates B and boil it. Red obtained.

precipitates indicate the presence sugar of like producing maltose, &

glucose,fructose lactose. Test for iron

Take 2ml of juice add Presence of blood Iron is present. drop of conc. Nitric acid. red colour Boil the solution cool and add 2-3 drops of

potassium sulphocyanide

solution. colour

Blood shows

red the

presence of iron

Conclusions Orange juice is acidic in nature and contains carbohydrate while it is deficient in iron and starch. Apple juice is acidic & contains iron, carbohydrate, and no starch. Carrot juice is acidic and contains iron,carbohydrate and no starch.

BIBLOGRAPHY LABORATORY MANUAL OF CHEMISTRY By comprehensive WEBSITES http://www.google.com http://www.icbse.com http://www.wikipedia.com