I describe the content of ascorbic acid , ph, viscosity & absorbance in different variety of fruit juices i.e. packaged tropicana , B natural & extracted fresh fruit juices. The aim of this ppt is to compare the quality of packaged & unpackaged fruit juices . Naturally occuring ascorbic acid is found in many fruits, this study as significant as different fruit juices can be recommended for the dietary requirement of ascorbic acid. Study of viscosity will help in rheological behavior packaged fruit juices,because of increase in acidity the viscosity of tropicana and b natural juices get decreased than fresh fruit juices and distilled water. Orange juices were found excellent in its quality as compared to other fruit juices,after conducting several test , it was concluded that fruit juices are generally acidic in nature as in the packaged fruit juices tartaric acid is present as a acidulant and preservative , it preserve from microbial spoilage and that's why some strength of acidic increased .WE SHOULD EAT RAW FRUITS TO MAKE THE MOST OF THEM.

1. ANALYSIS OF
ASCORBIC
ACID , PH
,VISCOSITY&
ABSORBANCE
IN PACKAGED
FRUIT JUICES
AND FRESH
FRUIT JUICES
Name – VIKASH RAWAT
Registration no – 17001751058
Under the Supervision of:
Dr. BINDU MANGLA
Asst. Professor

2. Analysis of ascorbic acid in fruit juices
ASCORBIC ACID :
HISTORY : IN 1930s Albert Szent-Gyorgyi
was first who discovered the chemical
ascorbic acid . NORMAN HAWORTH
deduced the chemical structure of vitamin C
in 1933.
Vitamin C, more properly called
ascorbic acid, is a naturally occurring
organic compound ,it is water soluble
that is necessary for the growth and
development . The body cannot store
them , it leaves the body through the
urine you need continuous supply of
vitamin C.
ASCORBIC ACID

4. Principle: Ascorbic acid is a reducing agent . If a solution of IODINE is
added to a solution containing ascorbic acid , the ascorbic acid reduces
the iodine ( which in solution is brown ) to colourless iodide ions . In the
process , ascorbic acid is oxidized . This reaction can be used to estimate
concentration of ascorbic acid in a sample .
Ascorbic acid
I2 2I
-
Brown Colourless

5. FLOW CHART OF REDOX TITRATION USING
IODINE SOLUTION
10 ml Ascorbic Acid
15ml distilled water
5 ml 1M HCl
2 ml starch
Then titrate against iodine
solution Colour change gives
endpoint

6. Result & Discussion :
Before titration: Fruit juices before the
endpoint , the colour of solution reflects the
light orange , whitish , bright orange , reddish,
bright orangish of pineapple , litchi, orange,
guava, mixed juices and in starting was
unaffected by addition of iodine
After titration : once all the ascorbic acid
oxidized, a slight excess of added iodine
complexes with the starch indicator , giving a
solution greenish , purplish, bluish, dark purplish
, brownish in these cases. This is the endpoint of
the titration . if further iodine solution were to be
added , the solutions would become darker .

7. Amount of ascorbic acid in fruit juices
 AMOUNT OF VITAMIN C ( mg)
IN 50 ml OF JUICE :
 VOLUME OF JUICE NEEDED
TO 60 mg OF ASCORBIC ACID
IN ML
TROPICANA B NATURAL Original
orange 2.88 1.92 19.23
Litchi 21.15 48.07 38.46
Guava 32.69 73.076 32.46
Pine-
apple
3.84 32.69 30.76
Mixed 2.88 63.49 15.38
TROPICA
NA
B natural Original
Orange 1.041
1.56
0.15
Litchi 0.09 0.062 0.08
Guava 0.14 0.041 0.09
Pineapp
le
0.78 0.091 0.097
mixed 1.041 0.047 0.19

8. 2.88
19.23
1.92
21.15
38.46
48.07
32.7
0
73.07
3.84
30.76
32.69
2.88
15.38
63.49
0 50 100 150 200 250
tropicana
original
B natural
orange litchi guava pineapple mixed
Bar graph showing comparison of ascorbic acid in
b natural , original & tropicana fruit juices

9. CONCLUSION:
 Total ascorbic acid content is more in guava followed by litchi, mixed,
pineapple and orange fruit juices
 The study on determination of content of ascorbic acid in packaged fruit
juices like Tropicana, B Natural and original fruit juices was significant as it
gave idea about the selection of source with highest amount of ascorbic
acid.
 These packaged fruit juices also had tartaric acid which act as both an
acidulant and a natural preservative that prevent microbial spoilage and
enhances the stability of vitamin c in packaged fruit juices.
 This study is significant as different fruit juices can be recommended for the
dietary requirement of ascorbic acid which is important to boost the
immunity.

12. VISCOSITY:
 Viscosity describes the liquid’s resistance to flow. Ostwald viscometer, also
known as U-tube viscometer is a device used to measure the viscosity of the
liquid with a known density ,by Knowing the value of viscosity of one liquid,
one can calculate the viscosity of other liquid and based on Poiseulle’s law .
According to this law , the rate of flow of liquid through a capillary tube having
coefficient ղ is given by :-
ղ = Лtpr4
. 8vl
Where , v = volume of liquid in ml
t = flow rate in second through capillary
r = radius of the capillary in cm
l = length of the capillary in cm
p = hydrostatic pressure in dyne/sq.cm
ղ = viscosity coefficient in poise
SI unit of viscosity is pascal – second and CGS unit of viscosity is poise.

13. Viscosity & Relative viscosity :
 By using following equation viscosity
were calculated:
ղ L = ղw × pL tL
pw × tw
where ,
ղw = absolute viscosityof water
(0.891)
tw = time of flow of water
pw = density of water (0.997 gcm3)
nL = absolute viscosity of liquid
tL = time of flow of liquid
pL = density of liquid
 RELATIVE VISCOSITY :
ղ relative = ղ juice sample
ղ water

14. Observation table
Viscosity of
juice (cp)
Relative
viscosity
Sno
.
Juices Tropicana Fresh
fruit
B
natural
Tropicana Fresh
fruit
B
natural
1 Oran
ge
1.4 2.1 1.2 1.5 2.43 1.41
2 Litchi 1.5 1.5 1.5 1.7 1.77 1.70
3 Guav
a
9.1 9.5 10.015 10.2 10.7 11.2
4 Pinea
pple
1.6 3.2 4.6 1.8 3.6 5.2
5 mixed 3.1 13.2 6.3 3.5 14.7 7.08

15. Viscosity of different juices in cp:
0
2
4
6
8
10
12
14
orange litchi guava pineapple mixed
Tropicana
B Natural
fresh fruit juice

16. Relative viscosity in different
juices in cp:
0
2
4
6
8
10
12
14
16
orange litchi guava pineapple mixed
tropicana
b natural
fresh fruit juice

17. Result & discussion:
 Because of increase in acidity, the viscosity of Tropicana and b natural fruit
juices get decreased than fresh fruit juice and distilled water. Branded
Processed juice i.e. TROPICANA & B NATURAL FRUIT JUICE has little
bit high acidity than fresh orange juice which very clearly indicates the
addition of preservatives.
 Therefore the shelf life of the Tropicana & b natural orange , litchi, guava,
pineapple & mixed juice is greater than that of fresh fruit juice .
 Viscosity of orange juice is lower and as comparable to water viscosity, its
ph range between 2-3.1 followed by viscosity of litchi , pineapple, mixed
and guava.
 Finally it can be concluded that temperature, sample homogeneity, physical
or chemical changes are the most important parameters impacting on
accuracy of viscosity data.

18. Conclusion:
 The viscosity measurement of food product is much useful behavioral and
predictive information to take guidelines in formulation, processing and
product development. Hence, this study was partially employed as a quality
check during production of juices.
 Orange juice were found excellent in its quality as compared to other fruit
juices its ph range 2.6-4.0 and it is less viscous as compared to other juices.
Jam is an effective and tasty way of preserving fruit. These fruit juices are
used in the preparation of jam and jelly having high viscosity than distilled
water .
 Concentration of sugar, has the property of forming a viscous semi solid.
This characterstic also increases the stability of solid in liquid colloids.

19. ph:
Ph is defined as the logarithm of hydrogen ion
concentration. Acids dissolve in water forming
positively charged hydrogen ions (H+). The greater
this concentration of hydrogen ions, the stronger
the acid is.
ph = -log [H+]
p = power
H = hydrogen
[H+] = hydrogen ion concentration
The ph of solution can be measured by the ph
meter .ph is a unit of measure which describes the
degree of acidity or alkalinity (basic) of a juice
sample. If the H+ concentration is higher than OH-
the juice sample is acidic. If the OH- concentration
is higher than H+ the juice is basic.

20. Observation table:
S.no. Juices Tropicana
juice
B Natural
juice
Fresh fruit
juice
ph
according
to centre
for food
safety
&applied
nutrition
1 Orange 4.5 2.6 3.9 3.3-4.1
2 Litchi 4.0 4.4 5.5 4.7-5.1
3 Guava 4.6 4.7 5,0 4.11
4 Pineapple 4.3 3.2 2.7 3.12
5 Mixed 4.1 4.8 4.4 -

21. Comparison of ph of different fruit juices
0
1
2
3
4
5
6
tropicana b natural standard value fresh fruit juice
orange
litchi
guava
pineapple
mixed

22. Result & discussion:
 After conducting this experiment, it was concluded that
the different types of fruit juices namely orange ,litchi,
guava, pineapple & mixed , all are acidic in nature.
 Highest ph of litchi followed by guava, orange , mixed
and pineapple.
 Reason of acidity: fruit juices are generally acidic
because of the presence of citric acid & phosphoric acid.
Ph values of different types different due to the variation
in amount of acidic contents.

23. Conclusion :
 It was concluded that the different types of fruit juices of different variety
i.e. packaged Tropicana, B natural fruit juices and fresh fruit juices namely
orange , litchi, guava, pineapple and mixed , all are acidic in nature.
 All of us know that fruits are the best source of all type of nutrients and
vitamins that are necessary for proper growth of our body and mind .
 we should eats fruits regularly to make a balance of required nutrients in our
body but we should not exceed the limits .
 we should drink fruit juices from good quality shops only which uses good
quality of fruits otherwise they can lead to many harmful diseases.
‘We should eat raw fruits to make the most of them’

24. ABSORBANCE CAPABILITY OF FRUIT JUICES:
 The absorptions are directly correlated with the concentration of the organic
molecule.
 Principally, a beam of light will go through a sample and the measurement
was performed by collecting the intensity of light reaching the detector
inside the spectrophotometer measurement for the intensity of light (I) that
passes through the fruit juices was conducted.
 the following equations can predict the experimental observation.
T = I/Io
A= - Log10 T
 The fraction of light in the original beam that passes through the
sample and reaches the detector is being defined as transmittance.
What is remain from the light, 1- T, is considered as the fraction of light
being absorbed by the sample

25. OBSERVATION by graphical representation :
ABSORBANCE OF TROPICANA GUAVA , MIXED, PINEAPPLE JUICES :
-0.1
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
380
390
400
410
420
430
440
450
460
470
480
490
500
510
520
530
540
550
560
570
580
590
600
Tropicana guava, mixed, pineapple juices showing
Absorbance
Guava juice mixed fruit juice pineapplejuice

26. Result & Discussion
 Above graph shows the absorbance spectrum for pineapple , mixed , guava
Tropicana fruit juices. These spectrum depict a difference between the three
measured fruits juices.
 Result would be arised only for these three fruit juices i.e. mixed, guava,
pineapple fruit juices spectrum and other remaining fruit juices sample i.e.
orange, litchi shows negative value of absorbance. The highest value of
absorbance of guava with the value of 0.74 at 590 nm

27. OBSERVATION by graphical representation :
ABSORBANCE OF B NATURAL GUAVA & PINEAPPLE JUICES
-0.1
-0.05
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
350 370 390 410 430 450 470 490 510 530 550
Pineapple
Guava

28. Result & Discussion
 Above figure shows the absorbance spectrum for pineapple & guava B
Natural fruit juices . These spectrum depict a huge difference between the
two measured fruits juices.
 Result would be arised only for these two fruit juices i.e. guava and
pineapple fruit juices spectrum and other remaining fruit juices sample i.e.
orange, litchi, mixed shows negative value of absorbance. The highest value
of absorbance goes to guava with the value of 0.274 at 350 nm.

29. CONCLUSION OF ABSORBANCE OF FRUIT JUICES
 This study concludes a major gap between climacteric and non-climacteric
fruits in terms of absorptivity. Climacteric fruits are inclined to have a low
value of absorbance as compared to non-climacteric fruits because of
ethylene contents. UV is suitable as a light source in investigating tropical
fruit juices absorption.

30. REFERENCE
 Experiment in engineering chemistry by Dr. Payal B. Joshi 36 Analysis
of ascorbic acid in fruit juice page no 125
 https://healthyeating.sfgate.com/ph-levels-apple-orange-grape-
cranberry-fruit-juices-12062.html
 https://www.slideshare.net/HeetPatel4/h123-70343186
 https://www.google.com/search?q=indian+and+international+standar
d+ph+of+fruit+juices&tbm=isch&source=iu&ictx=1&fir=yaFq0qLevGi8
xM%253A%252CYRQeCozTdeeHKM%252C_&vet=1&usg=AI4_-
kTOdWIe7jWp5YfmPgwgRo-
sdiJz6g&sa=X&ved=2ahUKEwiE7JChncriAhVw4HMBHYHAAUMQ9Q
EwCnoECAUQBg&biw=1366&bih=657#imgrc=yaFq0qLevGi8xM:&vet=1
 https://www.academia.edu/9259242/Determination_of_the_Acidity_of
_Fruit_Juices
 https://www.google.com/search?q=experiment+of+analysis+of+ph+of
+juices+by+ph+meter&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj
cl97rtMfiAhV-63MBHeNwDjEQ_AUIECgB&biw=1366&bih=657

31. APPRECIATION
 I would like to express sincere thanks and a deep sense of gratitude to
J.C. BOSE University of Science and Technology, YMCA Faridabad for
providing me golden opportunity to undergo project work
 I am very much grateful to Dr. Bindu Mangla , Assistant Professor of
JCBUST for her consistent support and guidance to complete this project.
In spite of her busy schedule she always found time to help me by
slotting suitable time to discuss the problems. Her valuable suggestions
and generous ideas have shaped this report.
 I would like to express my heartful gratitude to Kajal Singla (project
partner).