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CHEMISTRY PROJECT ON ANALYSIS OF VEGETABLE AND

FRUIT JUICES
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Chemistry project on Analysis of Vegetable and Fruit Juices

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(https://thechemistryguru.com/wp-content/uploads/2019/02/Analysis-of-Vegetable-and-Fruit-Juices.pdf)
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Vegetable juice (also referred as: Green Drink) is a juice drink made primarily of blended vegetables and also available
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in the form of powders. Vegetable juice is often mixed with fruits such as apples or grapes to improve avor. It is often
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touted as a low-sugar alternative to fruit juice, although some commercial brands of vegetable juices use fruit juices as
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sweeteners, and may contain large amounts of sodium.
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Our body needs important nutrients to support its healthy condition. That is why it is imperative that our food con-
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sumption should include healthy foods that contain good amount of nutrients suf cient enough to supply our body
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with its required daily nutrition. Nutrients like carbohydrates, proteins, fats, vitamins, minerals, etc. are play vital and
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This project deals with nding out various constituents and compositions of vegetables and fruits. Analyzing the type
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of nutrient present in a food item helps plan a balanced diet. A balanced diet can be prepared according to the energy
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requirement which varies depending on age, sex, size, metabolic rate and activity level.
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In this project presence of Carbohydrates, Proteins. Fats and minerals are analyzed through different experiments.
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Following is a brief note on these nutrients.
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CARBOHYDRATE
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The carbohydrates are the optically active polyhydroxy aldehydes or ketones or the compounds which produce such
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units on hydrolysis. Carbohydrates are the most common source of energy in living organisms. Foods high in simple
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carbohydrates include fruits, sweets and soft drinks. Foods high in complex carbohydrates include breads, pastas,
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beans, potatoes, bran, rice, and cereals. Carbohydrates are used as storage molecules as starch in plants and glyco-
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gens in animals.
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Role of carbohydrates in body is as follows:                                                    
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ChemiBiological recognition processes
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Protein
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Proteins (also known as polypeptides) are organic compounds made of amino acids arranged in a linear chain and
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folded into a globular form. Proteins are the basis of many animal body structures (e.g. muscles, skin, and hair). Each
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molecule is composed of amino acids, which are characterized by inclusion of nitrogen and sometimes sulphur (these
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components are responsible for the distinctive smell of burning protein, such as the keratin in hair). The body requires
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amino acids to produce new proteins (protein retention) and to replace damaged proteins. Protein contains 16.8 kilo-
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joules (4 kilocalories) per gram. In the case of protein, this is somewhat misleading as only some amino acids are us-
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able for fuel. Chief sources of protein are milk, pulses, sh, meat, etc.
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A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen
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atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol
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backbone). Fats may be classi ed as saturated or unsaturated depending on the detailed structure of the fatty acids
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involved. Fats contain 37.8 kilojoules (9 kilocalories) per gram.
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MINERALS
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Dietary minerals are the chemical elements required by living organisms, other than the four
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Phosphorus – Required component of bones; essential for energy processing preventanemia.
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CUCUMBER
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try-Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that
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bears cylindrical fruits that are used as culinary vegetables. There are three main varieties of
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cucumber: slicing, pickling, and burpless. Within these varieties, several different cultivars have emerged. The cucum-
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The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping
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around supports with thin, spiraling tendrils. The fruit of the cucumber is roughly cylindrical, elongated with tapered
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ends, and may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter. Having an enclosed
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seed and developing from a
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berry. Much like tomatoes and squash they are often also perceived, prepared and eaten as vegetables. Cucumbers
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The Carrot (Daucus carota  sativus) is a root vegetable, usually orange in colour, though purple, red, white, and yellow
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varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the
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greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and
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southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less
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woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that
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world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar
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year 2011 was almost 35.658 million tonnes. Almost half were grown in China. Carrots are widely used in many
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cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
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The tomato (etymology and pronunciation) is the edible, often red fruit/berry of the nightshade Solanum
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lycopersicum, commonly known as a tomato plant. The tomato is consumed in diverse ways, including raw, as an ingre-
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dient in many dishes, sauces, salads, and drinks. While it is botanically a berry fruit, it is considered a vegetable for
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culinary purposes, which has caused some confusion. The species originated in the South American Andes and its use
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as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas.
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Its many varieties are now widely grown, sometimes in greenhouses in cooler climates. The plants typically grow to 1–
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3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is
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a perennial in its native habitat, although often grown outdoors in temperate climates as an annual. An average com-
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mon tomato weighs approximately 100 grams (4 oz).
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EXPERIMENT
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To detect the presence of carbohydrates, proteins, oils and fats and minerals in vegetable juices.
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The presence of carbohydrates, proteins and fats in any food is detected by performing tests with the extract of the
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food. The vegetables and fruits are tested for these nutrients with the help of tests such as Molisch’s Test, Fehling’s
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Filter Paper
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Measuring Tube
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Iodine Solution
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Sodium Hydroxide Solution (NaOH)
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The vegetable juices are diluted using distilled water. The distilled water is added to it in order to remove color and to
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make it colorless so that color change can be easily watched and noted down. Now test for food substance is taken
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1. Test For Acidity – Take 5ml of juice in a test tube and pH values should be noted down by dipping it in the test-
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tube. If it turns red, it means that the juice is acidic else it is basic..
2. Test For Starch – Take 2ml of vegetable juice in a test tube, and add a few drops of iodine solution to it. If the solu-
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3. Test for Proteins – Take 5ml of 5% of NaOH solution and add 2 drops of CusO4 known as burial solution and add
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Test Observation Inference
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Acid/Base pH Turns Red Acidic
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Starch No Blue Color Absence Of Starch
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Protein No Violet Color Absence of Protein
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Carbohydrate Red Color Presence of Carbohydrate
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Potassium No Yellow Precipitate Absence Of Potassium
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Calcium White Precipitate Absence Of Calcium
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Magnesium
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Carbohydrate Red Color Presence of Carbohydrates
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Potassium Yellow Precipitate Presence of Potassium
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Magnesium No White Precipitate Absence of Magnesium
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Test Observation Inference
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Starch No Blue Color Presence of Starch
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Protein No Violet Color Absence Of Protein
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Carbohydrate Red Color Presence of Carbohydrates
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Potassium Yellow Precipitate Presence of Potassium
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Calcium White Precipitate Presence of Calcium
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Magnesium No White Precipitate Absence of Magnesium
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After performing the tests for carbohydrates, proteins, fats and minerals, following can be concluded about their pres-
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Tomato contains carbohydrates, proteins, calcium, magnesium.
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Cucumber contains carbohydrates, proteins, fats, calcium, magnesium, iron.
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Carbohydrates and starch are rich in tomato and cucumber.
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