Bonafide Certificate

This is to certify that this piece of work entitled Analysis of Fruit Juices
is being submitted by Srujan Sahu, board roll number ___________ for
the academic session 2019-20.
He has done his work under my supervision and guidance as per the
AISSCE guidelines. This project is a token of his hard work and
dedication.

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(Principal’s signature)

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(Teacher’s signature)
 Acknowledgements
I owe my heartiest gratitude to my teachers Mrs.
Chinmayee Mohanty and Mr. P.K. Mohanty for their
everlasting guidance and support for the completion of this
project work Analysis of Fruit Juices.

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(Student’s signature)
 Index
CONTENTS PAGE NO.
Aim of the
Experiment
Introduction

Theory

Apparatus
Required
Procedure

Observation

Precautions

Interface

Bibliography
AIM OF THE EXPERIMENT: To examine some frequently
used fruit juices and analyse their contents.

Fruits and vegetables are an essential part of a balanced

diet.
They provide much needed nutrients like carbohydrates,
vitamin and minerals.
In order to maintain a healthy body, a balanced diet is
quite necessary.
Carbohydrates, proteins, fats, vitamins, minerals and salts
are all required in a right proportion for our body and
should be comprised in the form of the food we eat.
Nowadays, a variety of fruits are available in the market,
leading to increased production of fresh fruit juices,
without compromising on quality and safety.
 THEORY

CARBOHYDRATES:

Carbohydrates are found in a vast array of both healthy and

unhealthy foods.
Bread, beans, milk, popcorn, potatoes, cookies, spaghetti,
soft drinks, cherry pies, etc. are some examples of foods
with high carbohydrate content.
Carbohydrates come in a number of forms, the most common
being sugars, fibres and starches. Foods rich in
carbohydrates are an important part of a healthy diet. They
provide the body with glucose, which is converted to energy
used to support bodily functions and physical activity.
The healthiest source of carbohydrates are typically found
in the form of minimally processed whole grains, vegetables
and fruits. These foods provide good health by delivering
vitamins, minerals and a host of phytonutrients.

Unhealthier sources of carbohydrates include white bread,

pastries, soft drinks and other highly processed or refined
foods. These items contain easily digestible carbohydrates
that result in weight gain, interfere with weight loss and
promote diabetes and cardiac diseases.

PROTEINS:

Proteins are found throughout the body: in muscles, bones,

skins, hair and virtually every other body part or tissue. Their
function is to produce enzymes that power many chemical
reactions and haemoglobin that carries oxygen in our blood.
Protein is built from building blocks called amino acids which
are produced by our bodies by starch.
Proteins abtained from animals tend to deliver all the amino
acids required by our bodies.

Other sources of protein such as fruits, vegetables, grains,

nuts and seeds lack one or more essential amino acids.
STARCH:

Starch or amylin is a polymeric carbohydrate consisting of a

large number of glucose units joined by glyosidic bonds.
This polysaccharide is produced by most green plants as an
energy store. It is the most common carbohydrate in human
diets and is contained in large amounts in staple food such
as potatoes, rice, bread, etc.
Pure starch is a white, tasteless and odourless powder
which is insoluble in cold water or alcohol. It consists of two
types of molecules: the linear and helical amylase, and the
branched and pectin. Depending on the plant, starch
contains 20-25% amylase and 75-80% amylopectin by
weight. Glycogen, the glucose store of animals, is a more
branched version of amylopectin.
 FRUITS:
Apple, Orange, Banana, Pomegranate, Pineapple,
Grapes.

APPARATUS:
Test tube, Burner, Test tube holders, Beaker,
Crusher.

CHEMICALS:
 pH paper
 Iodine
 Sodium hydroxide
 Copper Sulphate
 Fehling’s solution A & B
 Ammonium chloride
 Ammonium hydroxide
 Conc. Nitric acid
 Ammonium molybdate
 Potassium sulpho-cyanide
Sl. EXPERIMENT OBSERVATION INFERENCE
No.
1 TEST FOR pH is more than 7 BASIC
ACIDITY:
5ml of each juice is
taken and pH paper is
dipped in each of them. pH is less than 7 ACIDIC

2 TEST FOR A red precipitate Presence of red

CARBOHYDRATES: is formed. ppt. indicates
2ml of each juice is reducing agent
taken and 1ml of (carbohydrates).
Fehling’s solution is
added.

3 TEST FOR A violet Presence of

PROTEINS: precipitate is protein is
3ml of each juice is formed. confirmed.
taken with 2ml of 5%
NaOH solution and 2ml
of 1% CuSO4 solution.
4 TEST FOR Blue-black colour Presence of
STARCH: is seen. starch is
2ml of each juice is confirmed.
taken and few drops of
iodine solution is
added.
Milky white
5 TEST FOR Presence of
CALCIUM: precipitate is seen. calcium is
2ml of each juice is confirmed.
taken and NH4Cl and
NH4OH is added along
with heat supply.
6 TEST FOR A yellow Presence of
PHOSPHOROUS: precipitate is phosphorous is
2ml of each juice is seen. confirmed.
taken and few drops of
ammonium molybdate
solution is added.
7 TEST FOR IRON: Blood red colour Presence of iron
 2ml of each juice is seen. is verified.
taken and 1 drop of
conc. Nitric acid is
added to each and
heated.
 The solution is
cooled and
potassium sulpho-
cyanide is added to
it.
Sl. FRUIT NAME pH ACIDIC? STARCH PROTEIN CARBOHY Ca K Fe
No. DRATE
1

6
The test tube should be properly cleaned before using
for various tests.
The juices should be properly extracted from the
fruits. They should be filtered to get a clear liquid
leaving behind unwanted chunks or pulps.
The highly corrosive acids should be handled carefully.
Heating and drop-wise addition of chemicals should be
done carefully for optimum results.
It is well observed that most of the fruit juices contain
proteins and carbohydrates. Almost all of them show acidic
character. Minerals like calcium and phosphorous are also
present in them, while iron is absent.