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Human body is like a machine. It requires food as fuel to keep it going. Food containing
correct proportions of the basic ingredients of good nutrition i.e. carbohydrates, fats, proteins,
minerals and vitamins are known as a balanced diet. Lack of any of these essential
ingredients leads to many disease .Fruits and vegetable are always a part of balanced
diet. That means fruits and vegetables provide our body the essential nutrients.
Again their presence in these is being indicated by some of our general
observations, like -freshly cut apples become reddish black after some time.
Explanation for it is that iron present in apple gets oxidized to iron oxide. So, we
can conclude that fruits and vegetables contain complex organic compounds, for
e.g., chlorophyll, esters(flavouring compounds), carbohydrates, vitamins and can
be tested in any fruits or vegetable by extracting out its juice and then subjecting it
to various tests which are for detection of different classes of organic compounds.
Detection of minerals in vegetables or fruits means detection of elements other
than carbon, hydrogen and oxygen.
Components of Food and Tests for Detection Carbohydrates: A carbohydrate is the most abundant natural organic
compound that consists only of carbon, hydrogen, and oxygen, usually
with a hydrogen: oxygen atom ratio of 2:1; in other words, with the
empirical formula Cm(H2O)n. They are the chief source of energy in our
diet. They are chemical compound containing carbon, hydrogen and
oxygen. They provide instant energy to our body. however, no
carbohydrate is an essential nutrient in humans. Carbohydrates are not
necessary building blocks of other molecules, and the body can obtain
all its energy from protein and fats.
the
first
step
in
the
synthesis
of lysine,
from
their
surroundings
biosynthetic
pathways.
In animals, amino acids are obtained through the consumption of foods
containing protein. Ingested proteins are then broken down into amino acids
through digestion, which typically involves denaturation of the protein
through exposure to acid and hydrolysis by enzymes called proteases. Some
ingested amino acids are used for protein biosynthesis, while others are
This
use
of
protein
as
fuel
is
particularly
important
same
type
of
bond
is
polysaccharide glycogen.
This
is
found
in
in
contrast
the
animal
to
many
reserve
structural
from
such
species
as Roccella
tinctoria, Roccella
dealbata, Ochrolechia
parella, Parmotrema
tinctorum and Parmelia. Currently, the main sources are Roccella montagnei
and Dendrographa leucophoea.
The main use of litmus is to test whether a solution is acidic or basic. Wet
litmus paper can also be used to test water-soluble gases; the gas dissolves in
the water and the resulting solution colors the litmus paper. For
instance, ammonia gas, which is alkaline, colors the red litmus paper blue.
Chemical reactions other than acid-base reaction can also cause a colorchange to litmus paper. For instance, chlorine gas turns blue litmus paper
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Objective Of Project
To plan for the balanced diet, knowledge of various ingredients of fruits and
vegetables is necessary. In this project , we aim to have knowledge about
contents of different fruits.
We have decided to investigate if fruits contain starch, carbohydrates
,proteins and acidic content.
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Theory
Test: Fehling's test.
Fehling's is always prepared fresh in the laboratory. It is made initially as two
separate solutions, known as Fehling's A and Fehling's B. Fehling's A is a
blue aqueous solution of copper(II) sulphate, while Fehling's B is a clear
solution of aqueous potassium sodium tartrate (also known as Rochelle salt)
and a strong alkali (commonly sodium hydroxide).
Equal volumes of the two mixtures are mixed to get the final Fehling's
solution, which is a deep blue colour. In this final mixture, aqueous tartrate
ions from the dissolved Rochelle salt chelate to Cu2+ (aq) ions from the
dissolved
copper(II)
sulphate,
as
bidentate
ligands
giving
the
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with their N-terminus protected, so if the next residue has been successfully
coupled onto the chain, the test gives a colorless or yellow result.
Ninhydrin is also used in amino acid analysis of proteins. Most of the amino
acids, except proline, are hydrolyzed and react with ninhydrin. Also, certain
amino acid chains are degraded. Therefore, separate analysis is required for
identifying such amino acids that either react differently or do not react at all
with ninhydrin. The rest of the amino acids are then quantified
colorimetrically after separation by chromatography.
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Iodine test
As a result of its bond angles starch forms a coiled spring like structure.
Iodine is not very soluble in water, therefore the iodine reagent is made by
dissolving iodine in water in the presence of potassium iodide. This makes a
linear triiodide ion complex with is soluble. The triiodide ion slips into the
coil of the starch causing an intense blue-black colour.
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Requirements
Materials required:
Test tubes
Bunsen Burner
Litmus paper
Various fruits and vegetable juices.
Chemical requirements:
pH indicator,
Iodine solution,
Fehling solution A and Fehling solution B
Ninhydrin solution
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Procedure
Preparation of fruit extract:
Most fruits naturally contain juices and this can be extracted by simply
crushing the fruits.
Preparation of Vegetable extract:
Take a small quantity of the vegetable in a food processer and add a
little water.
Experiment 1-Test for acidity.
If Litmus paper turns red the fruit or vegetable is acidic in nature and if
it turns blue it is basic in nature.
Experiment 2-Test for proteins
2 ml of the extract is taken in a test tube.
2 ml of Ninhydrin is added to the test tube and the test tube is heated.
If the extract changes colour to blue or violet it indicates presence of
proteins.
Experiment 3-Test for carbohydrates
2 ml of juice is taken in test tube and 1ml of Fehling's solution A and 1
ml of Fehling's solution B is added.
Formation of a red precipitate indicates the presence of reducing sugars
like maltose, fructose, glucose and lactose.
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Observation
Experminent
1. Test for
Sample
Observation
Inference
Pomegranate
Acidic
Acidity
red
Lime
Pour a few
drops of juice
Acidic
red
Tomato
on litmus paper.
Acidic
red
Cabbage
No change
Neutral
Carrot
Acidic
red
Beetroot
Acidic
red
Spinach
Acidic
red
2. Test for
Proteins
2 ml of the
extract is taken
in a test tube. 2
ml of Ninhydrin
is added to the
Cucumber
No change
Neutral
Pomegranate
No colour change
No proteins
Lime
No colour change
No proteins
Tomato
No colour change
No proteins
Cabbage
No colour change
No proteins
Carrot
No colour change
No proteins
Beetroot
No colour change
No proteins
Spinach
No colour change
No proteins
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No colour change
No proteins
A red precipitate is
Carbohydrates
formed
Present
A red precipitate is
Carbohydrates
formed
Present
A red precipitate is
Carbohydrates
formed
Present
A red precipitate is
Carbohydrates
formed
Present
A red precipitate is
Carbohydrates
formed
Present
A red precipitate is
Carbohydrates
formed
Present
A red precipitate is
Carbohydrates
formed
Present
A red precipitate is
Carbohydrates
formed
Present
No colour change
Starch Absent
2 ml of juice Lime
was taken in a
Tomato
No colour change
Starch Absent
Colour changes to
Starch Present
violet
3. Test for
Pomegranate
Carbohydrates
Lime
2 ml of juice is
taken in test Tomato
tube and 1ml of
Fehling's
solution A and 1 Cabbage
ml of Fehling's
solution B is
Carrot
added.
Beetroot
Spinach
Cucumber
Pomegranate
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No colour change
Beetroot
Colour changes to
Colour changes to
Starch Present
violet
Starch Present
violet
Spinach
Colour changes to
Starch Present
violet
Cucumber
No colour change
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Starch Absent
Name of juice
Acidic
Starch
Proteins
Carbohydrates
character
1
Pomegranate
Acid
Negative
Negative
Positive
Lime
Acid
Negative
Negative
Positive
Tomato
Acid
Positive
Negative
Positive
Cabbage
Neutral
Negative
Negative
Positive
Carrot
Acid
Positive
Negative
Positive
Beetroot
Acid
Positive
Negative
Positive
Spinach
Acid
Positive
Negative
Positive
Cucumber
Neutral
Negative
Negative
Positive
Positive indicates a positive result i.e. that the particular substance is present
in the given sample.
Negative indicates a negative result i.e. that the particular substance is not
present in the given sample.
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Conclusion
All fruits and vegetables contain carbohydrates.
Fruits do not contain any trace of proteins as all the tests reported
negative. But as most fruits and vegetables do contain proteins, this
result is a major drawback to the experiment.
Starch is present in vegetables but not in fruits.
Most fruits and vegetables are acidic.
From Above We Conclude That For A Sufficient Diet We Must Drink Fruit
Juice As Well As Vegetable Juice In Our Daily Diet.
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Scope: The project will allow us to identify the nutrients that are contained in
the fruits and vegetables.
Precautions:
All fruits and vegetable extracts must be freshly prepared.
The extract must not be exposed to the atmosphere for a long period of
time otherwise it might get oxidized. For example Apple extract gets
oxidized due to its iron content.
Limitations:
Even though we can identify the nutrients present in the fruits and
vegetables we are unable to find the quantity which is present.
These tests can only be performed on the fruit or vegetable extract
(juice) which means the tests might not be so reliable.
These fruit and vegetable extracts might get oxidized on exposure to
the atmosphere.
Extract cannot be prepared from all fruits and vegetables.
All the tests for Proteins turned negative, but in reality all fruits and
vegetables contain proteins. This was a major drawback to the
experiment.
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Bibliography
Comprehensive chemistry practical guide.
www.Wikipedia.com
www.Scribd.com
www.naturalnews.com
Britannica Encyclopaedia
Microsoft Encarta
www.food.com
www.whfoods.com
www.nutritiondata.com
www.health.com
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