Analyzing Fruit and Vegetable Juices

Fruits and vegetables are important components of our diet. We take

fruits in raw state or in the form of juices, while vegetables are

taken in the cooked form or sometimes as juices. Fruits and vegetables

provide us carbohydrates, proteins and various other important organic

compounds. The juices are rich sources of minerals, vitamins and many

micronutrients (calcium, iron etc.) essential for us. For example,

iron deficiency in humans causes anaemia and anaemic persons are

advised to take leafy vegetables e.g. spinach and apples which fills

up the iron deficiency. Vitamin-C deficiency causes scurvy which

results in bleeding of gums. This disease can be cured by taking

plenty of Vitamin-C rich fruits like lemon, orange, guava, amla, etc.

Some fruits like papaya and vegetables like carrot are rich in vitamin

A which is essential for eyes to prevent night blindness. In addition,

the fruits and vegetables , particularly their juices provide instant

energy to children, weak or old persons and patients too, as they can

be digested easily. This clearly shows that the fruits and vegetables

play a vital role in maintaining our good health.

Fruits and vegetables are seasonal and grown in different parts of our

country. They need to be stored for longer period and transported to

different places. It makes necessary for us to find out whether there

is any damage to the useful contents of the fruits and vegetable

during the storage and transportation or due to some preservatives or

other factors and what kind of nutrients, minerals, etc. are present

in their juices. With this idea in mind, the project has been

undertaken.

AIM - To analyse some fruit and vegetable juices for the contents

present in them.

APPARATUS - Test tubes, burner, litmus paper, beaker, tripod stand,

conical flasks, burette, pipette.

CHEMICALS REQUIRED -

1. Fehling's solution A

2. Fehling's solution B

3. Tollen's reagent (Ammoniacal AgNO3)

4. Benedict's solution

5. Iodine solution

6. Chloroform (CHCl3)

7.