RUSTOMJIE INTERNATIONAL SCHOOL,JALGAON

CERTIFICATE
THIS IS TO CERTIFY THAT MOHIT KISHOR BEHERANI HAS
SUCCESFULLY COMPLETED HIS INVESTIGATORY PROJECT OF
CHEMISTRY:TO ANALYSE THE PRESENCE OF VARIOUS
CARBOHYDRATES,PROTEINS AND FATS IN VARIOUS
VEGETABLES IN ACADEMIC YEAR 2019-20.HIS INTEREST
TOWARDS THE PROJECT WAS SATISFACTORY

PRINCIPAL’S SIGNATURE TEACHER’S SIGNATURE

EXTERNAL’S SIGNATURE
.
ACKNOWLEGDEMENT

MY SINCERE THANKS TO PRINCIPAL VIRAF PESUNA AND CHEMISTRY DEPARTMENT

FOR PROVIDING ME WITH ALL NECESSARY APPARATUS THAT WERE REQUIRED TO
SUCCESSFULLY COMPLETE THE PROJECT

I EXPRESS MY HEARTFUL GRATITUDE TO MY CHEMISTRY TEACHER VARSHA MISS

FOR HER KIND SUPPORT AND GUIDANCE.

I WOULD ALSO LIKE TO THANK THE LAB SUPPORT TEAM FOR SUPPORT AND
GUIDANCE THROUGHOUT THE PRACTICAL

INDEX

 OBJECTIVE
 INTRODUCTION
 CARBOHYDRATES
 FATS
 PROTEINS
 APPARATUS REQUIRED
 REAGENTS
 THEORY
 EXPERIMENTS AND OBSERVATION
 RESULT
 CONCLUSION
 PRECAUTION
 BIBLIOGRAPHY
 OBJECTIVE

To analyse the presence of carbohydrates,proteins and fats in

 Lemon
 Tomato
 Radish

INTRODUCTION

Carbohydrates,fats and proteins are few basic constituents of plants and animals.

CARBOHYDRATES

A carbohydrate is biomolecule consisting of hydrogen and oxygen atoms, usually

with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical
formula Cm(H2O)n (where m may be different from n). This formula holds true for
monosaccharides.The carbohydrates are technically hydrates of carbon;
structurally it is more accurate to view them as aldoses and ketoses.

FATS

Fats are one of the three main macronutrients, along

with carbohydrates and proteins. Fat molecules consist of primarily carbon and
hydrogen atoms and are therefore hydrophobic and are soluble in organic solvents
and insoluble in water. Examples include cholesterol, phospholipids,
and triglycerides.
 PROTEINS

Proteins are large biomolecules, or macromolecules, consisting of one or more

long chains of amino acid residues.Primary constituents are
carbon,hydrogen.oxygen and nitrogen. Proteins perform a vast array of functions
within organisms, including catalysing metabolic reactions, DNA
replication, responding to stimuli, providing structure to cells, Proteins differ from
one another primarily in their sequence of amino acids which is dictated by
the nucleotide sequence of their genes, and which usually results in protein
folding into a specific three-dimensional structure that determines its activity.

APPARATUS REQUIRED

 Test tubes
 Burner
 Test tube holder
 Water bath
 Tripod stand
 Reagents

REAGENT

 Fruit and vegetable juice

 Universal indicator
 Conc.sulfuric acid
 Conc.niric acid
 Iodine
 Distilled water
 Molisch reagent
 Millon’s reagent
 THEORY

1]Test for carbohydrates;

 Molisch Reagent-This test is common for all typs of carbohydrates and is used
most widely.It is carried out by adding 2-4 drops of 10% alcoholic solution of
α-naphthol (Molisch Reagent) to aqueous solution of carbohydrates under
test.Concentrated sulphuric acid is slowly poured along the sides of the test
tube.A purple ring is formed at the junction of the two layers.The colouration
is accounted for by the splitting of the carbohydrate molecule by conc.
Sulphuric acid with the formation of furfural or its derivatives (among other
reaction products) that take part in the condensation reaction with α-
naphthol to give coloured compounds.
 REDUCTION TESTS:
 Fehling’s test- In this test, water solutionof carbohydrate is treated with
Fehling’s solution and the mixture is heated in a water bath for a few
minutes. A red ppt of Cu2O is obtained in case of a reducing
carbohydrate
 CHEMISTRY OF THE TEST: Fehling’s solution contains cupric ions.
Reducing sugars reduce these to cuprous ions which under alkaline
conditions form red insoluble cuprous oxide.
 𝑹𝑪𝑯𝑶 + 𝟐𝑪𝒖𝟐+ + 𝟓𝑶𝑯− → 𝑹𝑪𝑶𝑶− + 𝑪𝒖𝟐 𝑶 + 𝟑𝑯𝟐 𝑶

 Iodine test for starch:To an aqueous suspension of starch in water 2-3 drops
of freshly prepared 0.02M iodine soiution is added.A violet colour appears.

 CHEMISTRY OF THE TEST- In amylase,unbranched chain of glucose residue

take the configuration of a helix with an open core,the hollow of which is
filled with iodine molecules (one iodine molecule per glucose
molecule).Amylopectin also absorbs iodine to give blue-black colouration.
 2]TEST FOR FATS: Fats or lipids are compounds with generally low boiling
points.Hence they usually exist as liquids at room temperature.They have a
greasy touch and are insoluble in water .However,they dissolve readily in petrol
or chloroform.
 Solubility test ;If fat is mixed with ether or chloroform in a dry test tube ,it
dissolves giving a clear solution .However, if ethanol is used as the solvent ,a
clear solution with low solubility is obtained .
 Translucent spot test : Rub the piece of oil on a filter paper. A translucent
spot appears in the filter paper .

3] TEST OF PROTEINS:

 Biuret test : In this test , a small amount of protein solution is taken and an
equal volume of concentrated alkali solution is added to it. Now add a drop
of 1% 𝐶𝑢𝑆𝑜4 solution the liquid turns bright violet
 Millon’s reagent : To a protein solution add 2 drops of mercuric nitrate
solution add 1 drop of dilute 𝐻2 𝑆𝑜4 and then boil it . cool and add 1 drop of
sodium nitrate solution and warm again .A red colouration appears .

EXPERIMENT’S AND OBSERVATION’S

LEMON
EXPERIMENT OBSERVATION INFERENCE
Carbohydrates:
a)To 2ml of the juice add 2- Black colour is appeared Carbohydrate is
3 drops of conc.𝐻2 𝑆𝑂4 indicated
b)To the juice add Molisch A violet ring is formed
Reagent. Carbohydrate is
c)To the juice add Fehling’s Brick red ppt. confirmed
solustion A and B in equal
amounts and heat. Monosaccharides
present
Proteins:
a)To the juice add No colour change Protein is absent
conc.𝐻𝑁𝑂3 and heat.
b)To the juice add Millon’s No ppt. formed Protein is absent
Reagent. No colour change Protein is absent
c)Perform the Biuret Test.
Starch:
a)Add iodine solution. No colour change Starch is absent

𝑷𝑯 Value:
Add 1-2 drops of Universal Juice has 𝑃𝐻 value of 4 It is acidic
indicator.

TOMATO

EXPERIMENT OBSERVATION INFERENCE

Carbohydrates:
a)To 2ml of the juice add 2- Black colour is appeared Carbohydrate is
3 drops of conc.𝐻2 𝑆𝑂4 indicated
b)To the juice add Molisch A violet ring is formed
Reagent. Carbohydrate is
confirmed

Proteins:
a)To the juice add conc.𝐻𝑁𝑂3 and No colour change Protein is absent
heat.
b)To the juice add Millon’s Reagent. No ppt. formed Protein is absent
c)Perform the Biuret Test. No colour change Protein is absent

Starch:
a)Add iodine solution. No colour change Starch is absent

𝑷𝑯 Value:
Add 1-2 drops of Universal indicator. Juice has 𝑃𝐻 value of 4 It is acidic

RADISH
EXPERIMENT OBSERVATION INFERENCE
Carbohydrates:
a)To 2ml of the juice add 2-3 drops of Black colour is appeared Carbohydrate is indicated
conc.𝐻2 𝑆𝑂4
b)To the juice add Molisch Reagent. A violet ring is formed Carbohydrate is confirmed

Proteins:
a)To the juice add conc.𝐻𝑁𝑂3 and heat. No colour change Protein is absent
b)To the juice add Millon’s Reagent.
c)Perform the Biuret Test. No ppt. formed Protein is absent
No colour change Protein is absent

Starch:
a)Add iodine solution. No colour change Starch is absent

𝑷𝑯 Value:
Add 1-2 drops of Universal indicator. Juice has 𝑃𝐻 value of 6.5 It is slightly acidic
 RESULT
 Lemon:
 It contains monosaccharides.
 Proteins and starch are absent.
 pH is 4[It is acidic].
 Tomato:
 It contains carbohydrates.
 Proteins and starch are absent.
 pH is 4[It is acidic].
 Radish:
 It contains carbohydrates.
 Proteins and starch are absent.
 pH is 6.5[It is acidic]

CONCLUSION
 Lemon,tomato,radish contain carbohydrates
 Lemon,tomato,radish don’t have protein or
starch.
PRECAUTIONS
 Use clean test tubes.
 Use fresh vegetables to avoid confusion in result due to
presence of different enzymes due to bacteria.
 Do not store basic solutions in glass containers with
glass stoppers, use plastic or rubber stoppers.
 Dispose of all used solutions in an approved manner as
directed by the instructor.
 Before leaving, turn off all power and heat to the
apparatus you have used, or place in the standby mode.

BIBLIOGRAPHY