AISSCE CHEMISTRY PROJECT 2016 - 2017

DELHI PUBLIC SCHOOL

INDORE

TOPIC :

ANALYSIS OF FRUIT
DRINKS

Submitted To : Submitted By :
Mrs. Sonu Choyal Name: Priyansh Kothari
Chemistry Faculty Class: XII
Delhi Public School Section: C
Indore
 DELHI PUBLIC SCHOOL
INDORE
Certificate

This is to certify that Priyansh Kothari bearing Roll No.

of Class XII-C have successfully completed his Chemistry
Project Work on the Topic 'Analysis of Food Drinks' under the
guidance of Ms. Sonu Choyal (Chemistry faculty) during year
2016 - 2017 in partial fulfillement of the requirement specified
in the chemistry practical curriculum in AISSCE.

Ms. Sonu Choyal Mr. Sudarshan Sonar

Chemistry Faculty Principal
Delhi Public School Delhi Public School
Indore Indore
 ACKNOWLEDGEMENT

I would like to acknowledge my gratitude to our principal

Mr. Sudarshan Sonar for his continous encouragement to all the
endeavours of his students.
It would be my utmost pleasure to express my sincere
thanks to my chemistry teacher Mrs. Sonu Choyal, in providing a
helping hand in the project. Without her supervision, this
project couldn't have attained its present form.
The kind support of our lab assistant Mr. Verma has also
played a signicant role in the success of this project.
I would also like to take the opportunity to thank my parents for
extending their support and their constant encouragement for my
task.

Ms. Sonu Choyal Mr. Sudarshan Sonar

Chemistry Faculty Principal
Delhi Public School Delhi Public School
Indore Indore
 contents
1. Introduction 1

2. Varieties 2

3. Health Benefits 3

4. Aim 4

5. Material Required 5

6. Chemicals Required 6

7. Procedure 7

8. Experiment, 8
Observations And
inference

9. Conclusions 18

10. Pictures 19

11. Precautions 21

12. Bibliography 22
Chemistry Project

INTRODUCTION
Juice is a liquid that is naturally contained in fruit and
vegetables. Juice is prepared by mechanically squeezing or
macerating fruit or vegetable flesh without the application
of heat or solvents.
For example orange juice is the liquid extract of the fruit
of the orange tree. Juice may be prepared in home from
fresh fruit and vegetables using a variety of hand or
electric juicers.
Many commercial juicers are filtered to remove
beverage. Juice may be marketed in concentrate form
sometimes frozen, requiring the user to add water to
reconstitute the liquid back to its original state.
However, concentrates generally have a noticeably
different taste than comparable fresh squeezed
versions.
Other juices are reconstituted before packaging for retail
sale.
Common methods for preservation and processing of
fruit juices include canning , pasteurization,
concentrating , freezing, evaporation and spray drying.

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VARIETIES
Popular juices include, but are not limited to, apple,
oranges, grapefruit, pineapple, tomato, passion fruit,
mango, carrot, grape, cherry, cranberry and pomegranate.
It has become increasingly popular to combine a variety of
fruits into single juice drinks. Popular juice blend include
cran-apple (cranberry and apple) and apple and
blackcurrant. A demonstration of this trend is that pre-
packed single fruit juices have lost market share to pre-
packaged fruit juice combinations. A number of new
companies have had considerable success supplying pre-
packaged fruit juice permutations on the basis of this
transition.
Juice bars have also become commonplace across most
of the western world and offer similar juice blends. Most
of these juice bars offer freshly made fruit juices, claiming
that fresh juice is healthier. The rationale for this claim is
that once the fruit has been juiced, its antioxidants start to
react with oxygen, which is a free radical, and so lose their
health benefit. Juice is also commonly found in many
cooking recipes from various cultures. The most popular
are lime and lemon juice which help to add slightly more
sour or acidic taste to dishes.

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HEALTH BENEFITS
Juices are often consumed for their perceived health
benefits. For example, Orange juice is rich in vitamin C,
Prune juice is associated with a digestive health benefit.
Cranberry Juice has long been known to help prevent or
even treat bladder infection , and it is now known that a
substance in cranberries prevents bacteria from binding to
the bladder.
Fruit juice consumption overall in Europe, Australia, New
Zealand and the US has increased in recent years, probably
due to public perception of juices as a healthy natural
source of nutrients and increased public interest in health
issues.
The perception of commercial fruit juice as equal in
health benefit to fresh fruit has been questioned, mainly
because it lack fiber and has often been highly processed.
High-fructose corn syrup, an ingredient of many juice
cocktails, has been linked to the increased incidence of
Type II Diabetes. High consumption of juice is also linked to
weight gain in some studies. Fruit juice in moderate
amounts can help children and adults meet daily
recommendations for fruit consumption, nutrient intake
and calories.
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AIM
To Analyze the given Fruit Juices and To
find out whether substances like Starch,
Carbohydrates, Iron, and Calcium are
present in it or not.

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MATERIALS REQUIRED
Test Tubes
Beakers
Bunsen Burners
Laboratory Reagents
Litmus Paper
Various Fruit Juices

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CHEMICALS REQUIRED
pH Indicator
Iodine Solution
Fehling's Solution A and B
Ammonium Chloride {NH4Cl}
Ammonium Oxalate {(NH4)2C2O4}
Ammonium Hydroxide {NH4OH}
Potassium Thiocyanide {KSCN}

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PROCEDURE
All the Apparatus was cleaned and readied for pouring
juices in each beaker.

The fruit juices were individually taken and diluted with

distilledwater so as to make them colorless.

The above step was done so that color change can be

easily observed and noted down.

Finally the fruit juices were poured in beakers and were

labeled.

Then the experiment was carried out to test their individual

contents.

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1. FOR ORANGE/ SWEET LIME

JUICES:

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Test Experiment Observation Inference

Acidity Take 5 ml of pH=4 . Acidic.
juice in a test
tube and a pH
paper in it.

Starch Take 2 ml of No change Starch is

juice and add to in color. absent.
it few drops of
iodine solution.

Carbohydrates Take 2 ml of Red ppt. Carbohydrate

juice and add observed. present.
Fehling solution
A and B and boil
it.

Calcium Take 2 ml of Milkiness. Calcium is

juice and add present.
NH4CL and
NH4OH. Then
add (NH4)2C2O4.
Iron Take 2 ml of Red Blood Iron is
juice and conc. Color observed. present.
Nitric and then
add few drops of
KSCN.

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2. FOR APPLE JUICES:

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Test Experiment Observation Inference

Acidity Take 5 ml of pH=5. Acidic.
juice in a test
tube and a pH
paper in it.

Starch Take 2 ml of No change Starch is

juice and add to in color. absent.
it few drops of
iodine solution.

Carbohydrates Take 2 ml of Red ppt. Carbohydrate

juice and add observed. present.
Fehling solution
A and B and boil
it.

Calcium Take 2 ml of Milkiness. Calcium is

juice and add present.
NH4CL and
NH4OH. Then
add (NH4)2C2O4.
Iron Take 2 ml of Red Blood Iron is
juice and conc. Color observed. present.
Nitric and then
add few drops of
KSCN.

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3. FOR PINEAPPLE JUICES:

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Test Experiment Observation Inference

Acidity Take 5 ml of pH=6. Acidic.
juice in a test
tube and a pH
paper in it.

Starch Take 2 ml of No change Starch is

juice and add to in color. absent.
it few drops of
iodine solution.

Carbohydrates Take 2 ml of Red ppt. Carbohydrate

juice and add observed. present.
Fehling solution
A and B and boil
it.

Calcium Take 2 ml of Milkiness. Calcium is

juice and add present.
NH4CL and
NH4OH. Then
add (NH4)2C2O4.
Iron Take 2 ml of Red Blood Iron is
juice and conc. Color observed. present.
Nitric and then
add few drops of
KSCN.

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4. FOR MANGO JUICES:

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Test Experiment Observation Inference

Acidity Take 5 ml of pH=5. Acidic.
juice in a test
tube and a pH
paper in it.

Starch Take 2 ml of No change Starch is

juice and add to in color. absent.
it few drops of
iodine solution.

Carbohydrates Take 2 ml of Red ppt. Carbohydrate

juice and add observed. present.
Fehling solution
A and B and boil
it.

Calcium Take 2 ml of Milkiness. Calcium is

juice and add present.
NH4CL and
NH4OH. Then
add (NH4)2C2O4.
Iron Take 2 ml of Red Blood Iron is
juice and conc. Color observed. present.
Nitric and then
add few drops of
KSCN.

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5. FOR LITCHI JUICES:

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Test Experiment Observation Inference

Acidity Take 5 ml of pH=6. Acidic.
juice in a test
tube and a pH
paper in it.

Starch Take 2 ml of No change Starch is

juice and add to in color. absent.
it few drops of
iodine solution.

Carbohydrates Take 2 ml of Red ppt. Carbohydrate

juice and add observed. present.
Fehling solution
A and B and boil
it.

Calcium Take 2 ml of Milkiness. Calcium is

juice and add present.
NH4CL and
NH4OH. Then
add (NH4)2C2O4
Iron Take 2 ml of Red Blood Iron is
juice and conc. Color observed. present.
Nitric and then
add few drops of
KSCN.

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CONCLUSIONS
Sweet Lime Juice: It is acidic. Carbohydrate, Calcium and
Iron are present whereas Starch is absent.

Apple Juice: It is acidic. Carbohydrate, Calcium and Iron

are present whereas Starch is absent.

Pineapple Juice: It is acidic. Carbohydrate, Calcium and

Iron are present whereas Starch is absent.

Mango Juice: It is acidic. Carbohydrate, Calcium and Iron

are present whereas Starch is absent.

Litchi Juice: It is acidic. Carbohydrate, Calcium and Iron

are present whereas Starch is absent.

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PICTURES
1. PERFORMING THE EXPERIMENT:-

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2. CHEMICAL SETUP:-

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PRECAUTIONS
1. Make sure the juices are properly diluted.
2. Handle the chemicals and reagents with utmost care.
3. Glass apparatus should be carefully handled.
4. Be careful while boiling any of the contents.

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BIBLIOGRAPHY
The following websites were of tremendous aid in
executing our project work:-

1. www.google.co.in
2. www.wikipedia.com
3. www.chemistryprojects.com

And the books which were equally helpful were:-

1. Comprehensive Chemistry Practical - Class XI

2. Comprehensive Chemistry Practical - Class XII
3. NCERT Chemistry - Class XI
4. NCERT Chemistry - Class XII

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