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CHEMISTRY INVESTIGATORY PROJECT
ANALYSIS OF FRUIT AND VEGETABLE JUICES
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INDEX
S.No Title Page. No
1 Objective and Introduction 3
2
Vegetables and their applications
1. Cucumber 4
5
2. Carrot 6
3. Tomato
Experiment
Aim 7
7
3 Theory
Materials Required 7
Procedure 8
Observation 9
Result 10
5 Precautions and Conclusion 11
6 Bibliography 12
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Objective
The objective of this investigatory project is to perform a detailed scientific analysis on fruit and
vegetable juices and its constituents. This project aims to highlight the physiological importance
of having fruits and vegetables in our diet through information listed based on a theoretical and
an analytical approach. The juices of cucumber, carrot and tomato will be analyzed and the
results documented.
Introduction
Vegetable juice is made primarily of blended vegetables and also available in the form of
powders. Vegetable juice is often mixed with fruits such as apples or grapes to improve flavor. It
is often touted as a low-sugar alternative to fruit juice, although some commercial brands of
vegetable juices use fruit juices as sweeteners, and may contain large amounts of Sodium.
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 a good amount of nutrients
sufficient enough to supply our body with its required daily nutrition. Nutrients like
Carbohydrates, Proteins, Fats, Vitamins, Minerals, etc. play vital and specific roles to develop
and sustain the body.
This project deals with finding out various constituents and compositions of vegetables and
fruits. Analyzing the type of nutrient present in a food item helps plan a balanced diet. A
balanced diet can be prepared according to the energy requirement which varies depending on
age, sex, size, metabolic rate and activity level.
In this project, the presence of Carbohydrates, Proteins. Fats and minerals are analyzed through
different experiments.
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VEGETABLES AND THEIR APPLICATIONS
CUCUMBER
THEORY
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It
is a creeping vine that bears cylindrical fruits that are used as culinary vegetables. Having an
enclosed seed and developing from a flower, botanically speaking, and cucumbers are classified
as pepo, a type of botanical berry.
APPLICATIONS
1. Cucumber is one of the most hydrating foods. A 142-gram (g) cup of chopped,
unpeeled, raw cucumber provides 10.2 micrograms (mcg) of Vitamin K, Vitamin K
helps improve calcium absorption.
2. Cucumber also contains 19.9 milligrams (mg) of Calcium. Adults need 1,000–1,200 mg
of Calcium a day, depending on sex and age.
3. Cucumbers contain high levels of bitter-tasting nutrients known as Cucurbitacin..
Cucurbitacins may help prevent cancer by stopping cancer cells from reproducing. The
cucurbitacins in cucumber may also help prevent atherosclerosis. One theory is that the
cucurbitacins in cucumber help regulate insulin release and the metabolism of hepatic
glycogen, a key hormone in the processing of blood sugar.
4. A 133-g cup of chopped cucumber with its skin also provides around 1 g of fiber. Fiber
may help protect against colorectal cancer. Fiber, too, may help prevent and manage
type 2 diabetes.
5. A 142-g cup of unpeeled cucumber also provides 193 mg of potassium and 17 mg of
magnesium. Reducing sodium intake and increasing potassium intake may help prevent
high blood pressure.
6. One study found that cucumber peel helped manage the symptoms of diabetes in mice.
This may be due to its antioxidant content.
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CARROT
THEORY
The Carrot (Daucus carota sativus) is a root vegetable, usually orange in color, though purple,
red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly
eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. Carrots are
widely used in many cuisines, especially in the preparation of salads, and carrot salads are a
tradition in many regional cuisines.
APPLICATIONS
1. Carrots contain vitamin A. A deficiency may result in Xerophthalmia, a progressive eye
disease. Xerophthalmia can cause night blindness or difficulty seeing when levels of
light are low.
2. Carrots also contain the antioxidants Lutein and Zeaxanthin, and the combination of the
two may help prevent age-related macular degeneration, a type of vision loss. The
antioxidant effect reduce the risk of free radicals in the body, which may cause cancer.
3. A medium carrot contains 1.7 gram (g) of fiber, or between 5–7.6% of a person’s daily
needs, depending on their age and sex. Meanwhile, 1 cup of chopped carrots provides
3.58 g of fiber. Adequate fiber intake can assist in the optimal working of the entire
digestive system. People who consume a high fiber diet may have a lower risk of
colorectal cancer than those who consume little fiber.
4. One medium carrot provides around 4% of a person’s daily requirement of Reducing
Sodium intake and Increasing Potassium intake may help reduce blood pressure.
5. Another antioxidant that carrots provide is vitamin C. This is integral to immune system
function. The vitamin C in carrots also contributes to collagen production. Collagen is a
key component of connective tissue and is essential for wound healing and keeping the
body healthy.
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TOMATO
THEORY
The tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum,
commonly known as a tomato plant. The tomato is consumed in diverse ways, including raw, as
an ingredient in many dishes, sauces, salads, and drinks. While it is botanically a berry fruit, it is
considered a vegetable for culinary purposes, which has caused some confusion.
APPLICATIONS
1. Tomatoes are an excellent source of vitamin C and other antioxidants. With these
components, tomatoes can help combat the formation of free radicals. Free radicals are
known to cause cancer.
2. Tomatoes also contain lycopene. Lycopene is a polyphenol, or plant compound, that has
been linked with one type of prostate cancer prevention. It also gives tomatoes their
characteristic red color. Tomatoes are rich source of Lutein, and Beta-Carotene. These
are powerful antioxidants that have been shown to protect the eyes against light-induced
damage, the development of cataracts, and age-related macular degeneration (AMD).
3. The fiber, potassium, vitamin C, and choline content in tomatoes all support heart health.
4. Tomatoes also contain folate. This helps to balance homocysteine levels. Homocysteine
is an amino acid that results from protein breakdown. It is said to increase the risk of
heart attacks and strokes. The management of homocysteine levels by folate reduces one
of the risk factors for heart disease. Adequate folate intake is essential before and during
pregnancy to protect against neural tube defects in infants.
5. One cup of cherry tomatoes provides about 2 grams (g) of fiber. Fiber may help prevent
and manage type 2 diabetes.
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EXPERIMENT
AIM
To detect the presence of Carbohydrates, Proteins, Oils and Fats and Minerals in vegetable
juices.
THEORY
The presence of Carbohydrates, Proteins and Fats in any food is detected by performing tests
with the extract of the food. The vegetables and fruits are tested for these nutrients with the help
of tests such as Molisch’s Test, Fehling’s Test, Tollens test, etc. Tests for Minerals are also
performed.
MATERIALS REQUIRED
▪ Vegetable Juice
▪ pH Paper
▪ Test Tube
▪ Boiling Tube
▪ Burner
▪ Funnel
▪ Filter Paper
▪ Measuring Tube
▪ Iodine Solution
▪ Sodium Hydroxide Solution (NaOH)
▪ Copper Sulphate Solution (CuSO4)
▪ Fehling’s Solution A & B
▪ Picric Acid (C6H3N3O7)
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▪ Ammonium Chloride Solution (NH4Cl)
▪ Ammonium Hydroxide Solution (NH4OH)
▪ Ammonium Oxalate Solution ((NH4)2C2O4)
▪ Disodium Hydrogen Phosphate Solution (Na2HPO4)
▪ Concentrated Nitric Acid (conc.HNO3)
PROCEDURE
The vegetable juices are diluted using distilled water. The distilled water is added to it in order
to remove color and to make it colorless so that color change can be easily watched and noted
down. Now the test for food substance is taken down with the solution.
1. Test For Acidity – Take 5 ml of juice in a test tube and pH values should be noted
down by dipping it in the test-tube. If it turns red, it means that the juice is acidic else it
is basic..
2. Test For Starch – Take 2 ml of vegetable juice in a test tube, and add a few drops of
iodine solution to it. If the solution turns blue in color it indicates the presence of starch.
3. Test for Proteins – Take 5ml of 5% of NaOH solution and add 2 drops of CusO4
known as burial solution and add juice and shake well. If the solution turns violet in
color it indicates the presence of proteins.
4. Test For Carbohydrates – Take 2 ml of Fehling’s solution A and B and 1 ml of juice
in a Test tube. If the solution turns red it indicates the presence of sugar like maltose,
glucose, fructose and lactose.
5. Test For Potassium – Add 2 ml of juice in a test tube and picric acid, yellow color
precipitate indicates the presence of potassium.
6. Test For Calcium – Add 2 ml of vegetable juice and add NH4Cl solution. Filter the
solution and to the filtrate add 2 ml of ammonium oxalate solution. White precipitate
indicates the presence of calcium.
7. Test for Magnesium – Add NH4OH and excess Disodium Hydrogen Phosphate to the
test tube with a glass rod. White precipitate indicates the presence of magnesium.
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OBSERVATION
CUCUMBER
Test Observation Inference
Acid/Base pH Turns Red Acidic
Starch No Blue Color Absence of Starch
Protein No Violet Color Absence of Protein
Carbohydrate Red Color Presence of Carbohydrate
Potassium No Yellow Precipitate Absence of Potassium
Calcium White Precipitate Presence of Calcium
Magnesium White Precipitate Presence of Magnesium
▪ CARROT
Test Observation Inference
Acid/Base pH turns Red Acidic
Starch No Blue Color Absence of Starch
Protein No Violet Color Absence of Proteins
Carbohydrate Red Color Presence of Carbohydrates
Potassium Yellow Precipitate Presence of Potassium
Calcium No White Precipitate Absence of Calcium
Magnesium No White Precipitate Absence of Magnesium
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▪ TOMATO
Test Observation Inference
Acid/Base pH turns Red Acidic
Starch No Blue Color Absence of Starch
Protein No Violet Color Absence Of Protein
Carbohydrate Red Color Presence of Carbohydrates
Potassium Yellow Precipitate Presence of Potassium
Calcium White Precipitate Presence of Calcium
Magnesium No White Precipitate Absence of Magnesium
RESULT
After performing the tests for carbohydrates, proteins, fats and minerals, the following can
be concluded about their presence in different vegetables and fruits.
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❖ Precautions
1. Freshly prepared reagents should be used for performing tests.
2. Use minimum quantities of reagents.
3. Care should be taken while handling the chemicals.
CONCLUSION
After analyzing the vegetables and fruits it can be well concluded that all of them contain one or
the other compounds vital for body functioning. It is observed that carbohydrate is a
predominant constituent while fats are not present in most of the tested items. It is a natural
merit, as living organisms require carbohydrates, the most common for generating energy.
Among minerals, the presence of calcium is considerable as its present in all the selected food
items. Iron, magnesium and phosphorus are also present sufficiently. Many other minerals form
constituents of vegetables and fruits, but in trace quantities as the body requires them very less.
The results throw a light on the significance of vegetables and fruits as their constituents are
vital compounds and nutrients. The deficiency of these nutrients can lead to various metabolic
disorders. So, besides cereals, milk and its products and non-vegetarian food items, vegetables
and fruits must be included in a daily balanced diet of all. More effort is required to make
everyone realize their significance for a healthy, disease-free, long lifestyle.
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BIBLIOGRAPHY
Journals and Research Papers
1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3612419/
2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4588743/
3. https://pubmed.ncbi.nlm.nih.gov/20614191/
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5119484/
5. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321468/
6. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5707683/
7. https://pubmed.ncbi.nlm.nih.gov/27406826/
8. https://www.ahajournals.org/doi/10.1161/jaha.116.003768
9. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4636082/
Articles
1. https://www.medicalnewstoday.com/articles/283006#benefits
2. https://fdc.nal.usda.gov/fdc-app.html#/food-details/342612/nutrients
3.https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-gr
ains-refined-grains-and-dietary-fiber
4. https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
5. https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/
6. https://www.medicalnewstoday.com/articles/270191
7. https://www.medicalnewstoday.com/articles/273031#benefits
8. https://jamanetwork.com/journals/jamapediatrics/article-abstract/2629357
Websites
1. https://ajcn.nutrition.org
2. https://www.wikipedia.org/
3. https://www.heart.org/
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