Analysis Of

Acidity
In Vegetable Juices
 Certificate
NAME : SPANDAN DASH
CLASS : XII
SEC : D
ROLL NO. : 44
INSTITUTION : D.A.V PUBLIC
SCHOOL,UNIT-8,BHUBANESWAR
BOARD ROLL NO. :

This is certified to be the bonafide work of the student in the

chemistry laboratory during the academic year 2018-2019.

Examiner’s Signature Date

 EXPERIMENT
 AIM :-
To detect the presence of carbohydrates, proteins, oils ,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 are tested for these nutrients with the help of tests such
as Molisch’s Test, Fehling’s Test, Tollen’s Test, etc. Test for
minerals are also performed.

 MATERIALS REQUIRED :-
1. Vegetable Juice
2. pH Paper
3. Test Tube
4. Boiling Tube
5. Burner
6. Funnel
7. Filter Paper
8. Measuring Tube
9. Iodine Solution
10. Sodium Hydroxide Solution(NaOH)
11. Copper Sulphate Solution(CuSO4)
12. Fehling’s Solution A & B
13. Picric Acid(C6H3N3O7)
 14. Ammonium Chloride Solution(NH4Cl)
15. Ammonium Hydroxide Solution(NH4OH)
16. Ammonium Oxalate Solution((NH4)2C2O4)
17. Disodium Hydrogen Phosphate Solution(Na2HPO4)
18. 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 colour and to make it
colourless so that colour change can be easily observed and noted
down. Now test for food substance is taken down with the
solutions.

1. Test for Acidity :-

Take 5ml of juice in a test tube and pH values should be noted by
dipping pH paper in it. 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 solution turns blue in colour it indicates
the presence of starch.

3. Test for Protein :-

Take 5ml of 5% of NaOH solution and add 2 drops of CuSO4
known as burial solution, add juice and shake well. If the solution
turns violet in colour it indicates the presence of proteins.

4. Test For Carbohydrates :-

 Take 2ml of Fehling solution A and 1ml of Fehling solution B 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 2ml of juice and picric acid in a test tube, yellow colour
precipitate indicates the presence of potassium.

6. Test For Calcium :-

Add 2ml of juice and NH4Cl solution in a test tube. Filter the
solution and to the filtrate add 2ml of ammonium oxalate
solution. White precipitate indicates the presence of calcium.

7. Test For Magnesium :-

Add NH4OH and excess disodium hydrogen phosphate solution
to a test tube with a glass rod. White precipitate indicates the
presence of magnesium.
  OBSERVATION

 CUCUMBER :-
Test Observation Inference
Acid/Base pH turns red Acidic
Starch No blue colour Absence of starch
Protein No violet colour Absence of protein
Carbohydrate Red colour Presence of carbohydrate
Potassium No yellow precipitate Absence of potassium

Calcium White precipitate Absence of calcium

Magnesium White precipitate Presence of magnesium

 CARROT :-
Test Observation Inference
Acid/Base pH turns red Acidic
Starch No blue colour Presence of starch
Protein No violet colour Absence of protein
Carbohydrate Red colour Presence of carbohydrates
Potassium Yellow precipitate Presence of potassium
Calcium No white precipitate Absence of calcium
Magnesium No white precipitate Absence of magnesium
  TOMATO :-
Test Observation Inference
Acid/Base pH turns red Acidic
Starch Blue colour Presence of starch
Protein No violet colour Absence of protein
Carbohydrate Red colour 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 following can be concluded about their presence in
different vegetables.
 Tomato contains carbohydrates, starch, calcium and
potassium.
 Cucumber contains carbohydrate and magnesium.
 Carrot contains starch, carbohydrates and potassium.
 CONCLUSION

After analysing the vegetable juices it can be 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 any of the tested items. It
is natural merit, as living organisms need large amount of
carbohydrates for generating energy. Among minerals presence of
calcium is considerable. Magnesium and phosphorus are also
present.

The results throw light on the importance of vegetables in our

daily lives.
 BIBLIOGRAPHY
The following resources were very helpful in completing the
project :-
1. Docslide
2. Wikipedia
3. NCERT Textbook