CHEMISTRY

ANALYSIS OF pH
OF VEGETABLE
AND FRUIT JUICES

Class: XI Science
Roll no.: 32
S. Title
No.
1 Acknowledgement

2 Certificate

3 Introduction
Experiment
-Aim
4 -Materials required
-Observation
-Result

5. Bibliography
ACKNOWLEDGE
MENT
I would sincerely like to thank
Mr Anwar-ul Haque, PGT
Chemistry, who has been there
always to help me carry out
this project as a guiding spirit
behind the compiling of this
report. I would also like to
thank him for unending
assistance to enable
completion of the exercise.
 CER
TIFI
This is to hereby certify that
CAT
the original and genuine
investigatory project has been
completedEsincerely and
satisfactorily by Joydeep
Naskar of class XI – Sc.
Kendriya Vidyalaya IIM
Joka, Kolkata, regarding his
project titled “Analysis of pH of
Vegetable and Fruit Juices” as
per the CBSE practical work
requirement for the session
2014-2015.
Teacher’s Signature Examiner’s
Signature

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. This
project deals with finding out various pH values of
juices of different vegetables and fruits.
AIM:
Qualitative Analysis of pH and acidity of:
Fruits juices- Apple, Grape, Orange, Cranberry, Raw
Mango.
Vegetable Juices- Onion, Papaya, Cabbage,
Cucumber, Pumpkin.
MATERIALS REQUIRED:
1. Fruits and vegetables under investigation
2. Test Tubes
3. Beakers
4. Universal pH indicators (pH paper)
5. Glass Rod

OBSERVATIONS

FRUIT JUICES
1.Apple Juice
Apple juice ranges in pH from 3.35 to 4, as different types
of apples have different pH levels.

2.Grape Juice
 The pH of grape juice ranges. from about 2.92 to 3.53,
depending on the type of grape used.

3.Orange Juice
Orange juice ranges in pH from 3.3 to 4.19, depending on
the type of orange used.

4.Cranberry Juice
Cranberry juice is more acidic than apple juice, with a pH
between 2.3 and 2.52.
5.Raw Mangoes
The pH of Mangoes ranges from 3.40 - 4.63, as
different mangoes have different pH.

VEGETABLE JUICES
1. Onions
Onions have a pH of about 5.3-5.9.
2. Papaya
Papaya has a pH of about 5.2-6.

3. Cabbage
Cabbage has a pH of about 5.2-6.8

4. Cucumber
Cucumbers have a pH of about 5.1-5.8.

5. Pumpkin
Pumpkin has a pH between 4.9-5.5.
RESULT:
After performing the pH tests on different vegetables and fruits, it is
observed that most fruits and vegetables contain juices which are acidic in
nature.

The investigated fruits and vegetables are all found to be acidic, among
which, fruits are more acidic than the vegetables.

Various books and websites were

referred while making this project:
1) Chemistry Textbook for class XI,
Part-I, NCERT
2) Chemistry Laboratory Manual for
class XI, NCERT
3) Wikipedia.org
4) ConnectU Edu
5) Youtube.com