THERMAL AND CHEMICAL ANALYSIS OF CEMENT

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ANALYSIS OF ASCORBIC ACID, PH, VISCOSITY IN
FRUIT JUICES
PROJECT REPORT / DISSERTATION
Submitted in fulfillment of the requirement of the degree of
MASTER OF SCIENCE
to
J.C. BOSE UNIVERSITY OF SCIENCE & TECHNOLOGY, YMCA
FARIDABAD
By VIKASH RAWAT
Registration No. 17001751058
Under the Supervision of:
Dr. BINDU MANGLA
ASST. PROFESSOR
Department of Chemistry
Faculty of Sciences
J.C. Bose University of Science and Technology, YMCA Sector -
6, Mathura Road, Faridabad, Haryana, India
MAY 2019

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CERTIFICATE
This is to certify that this project report entitled ―ANALYSIS OF ASCORBIC ACID , PH ,
VISCOSITY OF FRUIT JUICES” by VIKASH RAWAT, submitted in fulfillment of the requirement
for the Degree of Master of Science in CHEMISTRY under faculty of sciences of J.C. Bose University
of Science and Technology, YMCA Faridabad, during the academic year 2018-19, is a bonafide record
of work carried out under my guidance and supervision.
(Signature of Supervisor)
Dr. BINDU MANGLA
ASST. PROFESSOR
Department of Chemistry
J.C Bose University of Science and Technology
YMCA Faridabad
Dated:

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ABSTRACT:
The aim of this project was to compare the quality of packaged fruit juices i.e. Tropicana & B
natural with the fresh fruit juices. Naturally occurring vitamin C predominantly is ascorbic acid
and is found in many fruits. It is a naturally occurring complex organic compound with
antioxidant properties that cannot be synthesized and needs to be taken in diet to meet the daily
requirement. Synthetic ascorbic acid is different from natural one and it effects the bacterial
growth not differentiating between beneficial gut flora and pathogens, thus making it mandatory
to depend on natural ascorbic acid found in different fruits juices .The present study was done to
estimate ascorbic acid in fresh fruits juice and packaged Tropicana, b natural fruit juices. Tartaric
acid acts both as an acidulant and a natural preservative that prevents microbial growth or
spoilage. Ascorbic acid estimation was done by redox titration by using iodine solution in
different variety i.e. Tropicana & b natural fruit juices and fresh fruit juices like orange, litchi,
guava, pineapple & mixed. Among the fruit juices estimated ascorbic acid content was highest
in litchi followed by guava ,pineapple, orange and mixed fruit juices. This study is significant as
different fruit juices can be recommended for the dietary requirement of ascorbic acid.
Study of viscosity will help in Rheological behavior of packaged fruit juices i.e. Tropicana & B
Natural and fresh fruit juices. Because of increase in acidity, the viscosity of Tropicana and b
natural fruit juices get decreased than fresh original fruit juice. Viscosity measurement was done
by using Ostwald viscometer as this characterstic of liquid product influence many aspects of
fluid performance and the quality of liquid product like texture , flavor release , stability and
These fruit juices exploited for processing application. The suitability of viscosity was based on
the compositions. Results revealed that orange juice is more viscous followed by litchi, guava ,
pineapple and mixed fruit juices .
Fruit juices consumptions have a tons of benefits documented in literature. On the same side all
the fruit juices are acidic in nature. Fruit juices are generally acidic because of the presence of
citric acid & phosphoric acid. Ph values of different types of fruits was measured by pen type
ph meter and ph value of different types of juices having different due to the variation in amount
of acidic contents and ph value of packaged Tropicana & B Natural and original fruit juices was
compared with the ph according to centre for food safety & applied nutrition value of fruit juices.
Orange juice were found excellent in its quality as compared to other fruit juices its ph range 2.6-
4.0.

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ACKNOWLEDGEMENT
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 would also like to acknowledge the Labs and all concerned persons of
Department of Chemistry, J.C Bose University of Science and Technology ,YMCA
for providing all necessary facilities and giving me valuable suggestion and
important information.
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 am grateful to honorable vice chancellor Dr. Dinesh Kumar, I would like to
thank Dr. Rajkumar , dean of the science department.
(VIKASH RAWAT)
University Roll No: 17001751058

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TITLE : ANALYSIS OF ASCORBIC ACID , PH AND VISCOSITY IN
FRUIT JUICES

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CONTENTS
 INTRODUCTION
 EXPERIMENTAL WORK
 RESULTS
 DISCUSSION
 CONCLUSION
 BIBLIOGRAPHY

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LIST OF TABLES:
 Table no 1 : Properties of ascorbic acid
 Table no . 2 : volume of iodine solution used for vitamin c tablet
 Table no. 3 : volume of iodine solution used for packaged Tropicana fruit juices
 Table no .4 : volume of iodine used for packaged B natural fruit juices
 Table no. 5 : volume of iodine solution in original fruit juices.
 Table no 6. Amount of vitamin c in juice & required volume of juice needed to supply 60
mg of ascorbic acid in ml
 Table no 9. Amount of vitamin c in mg
 Table no 10. Amount of vitamin c in ml
 Table no 11. Viscosity and relative viscosity of Tropicana packaged fruit juices
 Table no 12. Viscosity and relative viscosity of B Natural packaged fruit juices
 Table no 13. Viscosity and relative viscosity of original fruit juices
 Table no 14: ph of packaged Tropicana , b natural fruit juices and original fruit juice
sample.
 Table no 15: Comparison of ph between packaged Tropicana fruit juices sample and ph
according to centre for food safety & applied nutrition
 Table no 16 : Comparison of ph between packaged Tropicana fruit juices sample and ph
 Table no 17 : Comparison of ph between packaged Tropicana fruit juices sample and ph
according to centre for food safety & applied nutrition.

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LIST OF FIGURE :
 Fig. no. 1 Ascorbic acid used in collagen formation
 Fig no 2 Structure of Ascorbic acid
 Fig no 3. Redox reaction of Ascorbic Acid
 Fig no 4. Several types of flow behavior
 Fig no 5 Ascorbic acid solution
 Fig no 6 Burette containg iodine solution
 Figure no. 7 : 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
 Figure no . 8. After titration once all the ascorbic acid has been 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.
 Fig no 9. Bar chart : amount of ascorbic acid between Tropicana and original fruit juices
 Fig no 10. Bar chart : amount of ascorbic acid in mg between Tropicana and original
fruit juice
 Fig no 11. Bar chart : amount of ascorbic acid in mg between Tropicana and B natural
fruit juice
 Fig no 12. Bar chart : amount of ascorbic acid in mg between Tropicana , Original & B
natural fruit juice
 Fig no 13 . Ostwald viscometer
 Figure no.14 Viscosity in centipose of Tropicana packaged fruit juices
 Figure no.15 Viscosity in centipose of B Natural packaged fruit juices
 Figure no.16 Viscosity in centipose of original packaged fruit juices
 Figure no 17 COMPARISON VISCOSITY BETWEEN ORIGINAL , B NATURAL &
TROPICANA FRUIT JUICES
 Figure no 18 COMPARISON RELATIVE VISCOSITY BETWEEN ORIGINAL , B
NATURAL & TROPICANA FRUIT JUICES
 Figure no .19. Ph meter
 Figure no.20 ph of packaged Tropicana , b natural fruit juices and original fruit juice
sample
 Figure no.21. Comparison of ph between packaged Tropicana fruit juices sample and ph
 Figure no.22. Comparison of ph between packaged b natural fruit juices sample and ph
 Figure no 23.Comparison of ph between original fruit juices sample and ph according to
centre for food safety & applied nutrition

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LIST OF ABBERIVIATIONS
 ADP- Adenosine diphosphate
 Cp- centipoises unit of viscosity
 P-poise unit of viscosity

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INTRODUCTION:
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.
Fig no 2 Structure of Ascorbic acid
(2R)-2-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxy-2H-furan-5-one
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.
TABLE NO 1 : PROPERTIES OF ASCORBIC ACID

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Vitamin C and the Body
Vitamin C enables the body to efficiently use carbohydrates, fats, and protein. Because vitamin
C acts as an antioxidant — a nutrient that chemically binds and neutralizes the tissue-damaging
effects of substances known as free radicals — it is vital to the growth and health of bones, teeth,
gums, ligaments, and blood vessels. Vitamin C also plays a key role in the formation of collagen,
the body’s major building protein, and is therefore essential to the proper functioning of all
internal organs.
Collagen formation: Proline hydroxylase
Proline hydroxylase catalyzes the hydroxylation of proline on collagen. Ascorbic acid and
ferrous iron are cofactors .Ascorbic acid are essential to keep the iron in ferrous form , it is
essential for maturation and cross linking of collagen.
Figure no 2: formation of collagen with the help of Ascorbic Acid
Vitamin C is found in various foods, including citrus fruits such as oranges, lemons, and
grapefruit. Food processing may degrade or destroy vitamin C, as can exposure to air, drying,
salting, cooking (especially in copper pots) or processing. (Freezing does not usually cause loss
of vitamin C unless foods are stored for a very long time).

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In modern times, access to fresh fruits and vegetables is common, rendering full-blown cases of
vitamin C deficiency relatively rare. Cases are normally limited to isolated elderly adults, usually
men whose diet is limited to foods lacking in vitamin C, as well as to infants fed reconstituted
milk or milk substitutes without a vitamin C or orange juice supplement. Those with certain
illnesses, such as AIDS, cancer or tuberculosis, surgical patients, and those exposed to long
periods of cold temperatures can also suffer from vitamin C insufficiency.
An essential antioxidant needed by the human body (see below). As the iodine is added
during the titration, the ascorbic acid is oxidised to dehydroascorbic acid, while the iodine
is reduced to iodide ions.
ascorbic acid + I2 → 2 I− + dehydroascorbic acid
Due to this reaction, the iodine formed is immediately reduced to iodide as long as there is any
ascorbic acid present. Once all the ascorbic acid has been oxidised, the excess iodine is free to
react with the starch indicator, forming the blue-black starch-iodine complex. This is the
endpoint of the titration.
The method is suitable for use with vitamin C tablets, fresh or packaged fruit juices. Iodine
stains both skin and clothing so proper care is advised. If staining does occur, alcohol may
remove skin stains and cleaners are available for fabric stains.
Vitamin C, or ascorbic acid, is a water soluble antioxidant that plays a vital role in protecting the
body from infection and disease. It is not synthesized by the human body and therefore must be
acquired from dietary sources – primarily fruits and vegetables.
The chemical structure and antioxidant (reducing) action of ascorbic acid are illustrated in the
redox equation below:
Fig no 3. Redox reaction of Ascorbic Acid

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The concentration of the prepared iodine solution can be more accurately determined by titration
with a standard solution of ascorbic acid or a standard solution of potassium thiosulfate using a
starch indicator. This should be done if possible as iodine solutions can be unstable. The average
titre volume should ideally be in the range of 10 – 30 mL. If the titre required for a 20 mL aliquot
of sample solution is well outside this range then a larger or smaller aliquot volume should be
chosen. If the volume of the titre is too low, dilute the standard. If the titre volume is too high,
dilute the sample. Ascorbic acid is susceptible to oxidation by atmospheric oxygen over time.
For this reason, the samples should be prepared immediately before the titrations. However, if
the samples have to be prepared several hours earlier, oxidation can be minimised by the addition
of a small amount of oxalic acid (eg 1 g oxalic acid per 100 mL of sample solution).
Identification of the endpoint in this titration is significantly affected by the colouration of the
sample solution used. If the solutions are colourless or are pale in colour, there is no problem
identifying.

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PH:
Our body needs important nutrients to support its healthy condition, that is why it is imperative
that our food consumption should include healthy foods that contain good amount of nutrients
sufficient enough to supply our body with its required daily nutrition.
This project deals with finding out various pH values of juices of different vegetables and
fruits.
Effect of various fresh fruit juices on salivary pH :
―Health is wealth‖ is very old saying. Health is what which keep on changing as the age passes.
Health is the multi-dimensional factor. Under multi-dimensional factor, diet is the major part of
it. As the diet is an essential part of life, Diet compresses huge contribution and it can maintain
the body by having a balanced diet and physical exercise. Among the balance diet regimen, fruits
have gained a very important position mainly to the nutrient constitution and benefits.
As The word ―FRUIT’’ have accounted before the evolution of the earth. The concept of health
has prevailed for centuries and the dietary habits are apparently changing as well. Urbanization
and economic development have resulted in rapid changes in diet and lifestyles. The diet we are
consuming has become more refined with increased access to ready-made drink.
Also, there has been a substantial increase in consumption of carbonated beverage & fruit juices.
Now a day’s ―healthy eating‖ is considered to be important. Though people are aware of the
deleterious effect caused by fruit juices on the teeth, they do prefer to consume these things.
Saliva plays an important role in maintaining the integrity of teeth by way of its buffering action
and controlling the demineralisation and promoting remineralisation , occurring continuously at
the enamel surface.
The pH value, the calcium and phosphate content of a drink or foodstuff are important factors
responsible for the erosive attack and formation of dental caries.
It also is known that the plaque pH goes from acidic to normal (or the resting level) within a few
minutes and depends on the presence of saliva. This is primarily due to the carbonate and
phosphate pH buffering agents in the saliva.
The production of acid by bacteria in such close proximity to the tooth surface would mean that
on consumption, the enamel demineralization could occur, hence their acidogenic and cariogenic
potential.
The erosive effect of fruit juices has been recognized for a long time as evident in the studies of
Darby (1892) 9 and W.D. Miller (1907)10 who reported tooth decalcification due to excessive
fruit juice consumption.
The soft drinks are thought to cause damage to the teeth because of two properties – first,
the low pH and titrable acidity of some drinks can cause erosion on the enamel surfaces
and secondly the fermentable carbohydrate in drinks is metabolized by plaque
microorganisms to generate organic acids in the dental plaque and saliva, resulting in
demineralization and leading to dental caries.

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Packaged fruit juices are sweeter having higher sugar content to enhance their taste and
carbonated beverages have higher acidic content which causes demineralization of enamel
tooth surface.

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VISCOSITY :
The increasing social and economic importance of food products, besides the technology
complexity of producing, processing, handling and accepting, these highly perishable and fragile
food materials like fruits, requires a more extensive knowledge of their physical properties
because, the rheological properties play an important role in the handling and quality attributes
of processed foods. The rheological properties of fruits and vegetables are of interest for food
technologist, due to different causes.
Firstly, fruits and vegetables are increasing in importance in the contemporary human diet.
Secondly, the rheological properties are relevant to several aspects of the study of these
materials, including; the causes and extent of damage during harvesting, transport and storage;
the human perception of product quality; and the physiological changes that take place in the
product during growth, maturation, ripening and storage after harvest .
Jam, jelly, juices and squash are usually produced by entrepreneurs and often encounter quality
problems and do not meet the standard for these products. It is of utmost importance that a
manufacturer must understand the scientific basis for producing a superior product which must
meet the fundamental characteristics like, pH, acidity and viscosity to ensure the standard
excellence of the product. Studies on the flow behavior of juice, squash and consistency of jam is
more important than its manufacturing.
Rheology is defined as the study of flow behavior. It is normally applied to fluid materials (or
materials that exhibit a time-dependent response to stress). Flow is typically measured using
shear and the shear parameters of stress (τ) and strain rate (γ˙) are calculated from measurements
of torque and flow rate. Viscosity (η) is defined as η = τ/γ˙. This is more precisely called
apparent viscosity—there are other ways to define viscosity (e.g., plastic viscosity, the slope of
stress versus strain rate for a plastic material, as discussed below, and differential viscosity, the
slope of the curve relating stress and strain rate) so it is important to identify the specific type of
viscosity when reporting results.
Several types of flow behavior are generally recognized (Fig.6 ). The simplest is Newtonian
behavior, with a linear relationship between stress and strain rate and zero stress at zero strain
rate. This is the ideal fluid behavior, analogous to Hookean behavior in a solid. Many fluids
show plastic behavior (also called Bingham), in which flow only initiates above some level of
stress (called the yield stress), and once flow initiates the relationship between stress and strain
rate is linear. Another common behavior is pseudoplastic , in which viscosity decreases as strain
rate increases. Occasionally materials show thickening behavior, but this is not common for
suspensions.

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Fig no 4. several types of flow behaviour
EFFECT OF TEMPERATURE ON VISCOSITY:
The viscosities of selected fruit juices were measured with a coaxial‐cylinder viscometer.
Depectinized apple juice and Concord grape juice were Newtonian fluids at all concentrations
and their viscosity decreased considerably at higher temperatures. Cloudy apple and orange
juices changed from Newtonian to pseudoplastic at concentrations higher than 50 and 20° Brix.
respectively. Temperature had a smaller effect on viscosity of cloudy juices than of clear juices.
The apparent viscosity of fruit purees (pseudoplastic fluids) decreased slightly at higher
temperatures. The activation energy for flow increased with the juice concentration and
decreased with the presence of suspended particles in the fruit product.
Information on the viscosity of fruit juices as influenced by concentration and temperature is of
particular importance. With this mixed flow system, the viscosity of the products are needed to
determine the heat transfer rates, energy consumption with increase in concentration, and for
controlling the temperature and flow rates of heating media to ensure continuous flow and
gelling of food products. Single strength juices and concentrated clear fruit juices generally
exhibit Newtonian flow behavior or close to it, and that sugar content plays a major role in the
magnitude of the viscosity and the effect of temperature on viscosity . Rheological properties of
fluid fruit and puree products described that fruit and vegetable juices had been assumed to
behave as non-Newtonian fluids. If fruit juices contain considerable amounts of pulps, or are
very concentrated, they may show an additional resistance to flow represented by a yield
stress.

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PREPARATION OF SAMPLES
In this work sample of packaged fruit juice were collected of two different companies:
 Tropicana
 Be Natural
Purchased from the confectionary shop in Ballabgarh and stored in refrigerator during the
analysis. They were originated from India.
And the fresh fruit juices were extracted from the fruits by grinding fruits in juicer-mixer and
then filtered using kitchen sieve. The resulting juice was collected in plastic bottle and preserved
in refrigerator and further used for analysis.
Five flavors of juices of packaged and fresh fruit juices samples Orange, Litchi, Guava,
Pineapple, and Mixed juices were analysed.
 EXPERIMENTAL WORK
 ANALYSIS OF VITAMIN C IN FRUIT JUICES
AIM : To determine the amount Ascorbic Acid ( Vitamin C ) in the given fruit juices .
PRINCIPLE:
Vitamin C is a water soluble vitamin present in high concentrations in citrus fruits like
oranges , litchi, guava , pineapple and other vegetables . As vitamin c destroyed during
long storage and by heat , fruits and vegetables should be eaten while fresh . Lack of
vitamin c over a long period results in SCURVY , a condition characterized by
BLEEDING IN GUMS , LOOSENED TEETH , WEIGHT LOSS , & LOWERED
RESISTANCE TO DISEASES .
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

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Iodine but not iodide ions , reacts with starch to produce a blue - black colour . Therefore
of starch is added to ascorbic acid solution, a blue colour will appear when all the
ascorbic acid has reacted with iodine, and there is a drop of iodine in excess.
In this experiment, determine the value of iodine solution that is needed to oxidize
ascorbic acid in a 100 mg tablet. Starch will be used to indicate the end point of the
titration. Later, determine the volume of iodine solution needed to oxidized 100 mg
ascorbic acid, one can calculate vitamin c in the fruit juice samples.
EQUIPMENT NEEDED :
 Conical flask ( 125 ml capacity)
 100 ml volumetric flask
 Pipette ( 10ml capacity )
 Burette ( 25 ml capacity)
 Measuring cylinder ( 10 ml and 100 ml capacity )
 Glass rod
 Glass funnels
 Glass droppers
 Filter papers
 Wash bottle
CHEMICAL AND REAGENTS :
Vitamin c tablets ( 100 mg ) , fruit juices samples ( 50 ml pack and unpackaged ) , 1M HCl ,
distilled water , starch indicator .
Iodine solution: (0.005 mol L−1). Weigh 2 g of potassium iodide into a 100 ml beaker. Weigh
1.3 g of iodine and add it into the same beaker. Add a few ml of distilled water and swirl for a
few minutes until iodine is dissolved. Transfer iodine solution to a 1 L volumetric flask, making
sure to rinse all traces of solution into the volumetric flask using distilled water. Make the
solution up to the 1 L mark with distilled water.
Starch indicator solution: (0.5%). Weigh 0.25 g of soluble starch and add it to 50 ml of near
boiling water in a 100 ml conical flask. Stir to dissolve and cool before used.
1 M HCl solution :
Vol. required × % of solution = Molarity × molar mass × required volume ( dm3
)
Density

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V = 1×36.46×100×100
1.18 ×1000×35
V = 8.82 ml
Method :
Sample Preparation :
For vitamin C tablets: Dissolve a single tablet in 100ml of distilled water (in a volumetric
flask).
For fresh fruit juice: Strain the juice through cheesecloth to remove seeds and pulp which may
block pipettes.
For packaged fruit juice: This may also need to be strained through cheesecloth if it contains a
lot of pulp or seeds.
PROCEDURE :
Part 1. Determination of ascorbic acid in 100 mg vitamin C tablet.
Fig no 5 Ascorbic acid solution
1. Firstly , 100 mg Vitamin C tablet in a clean 100 ml conical flask was placed.

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2. Then 50 ml distilled water in a graduated cylinder was measured and added it to the flask
. Use a glass rod to crushed the tablet . Alternatively , crushed the tablet in a mortar and
pestle . stirr to dissolved the ascorbic acid . (note : tablet may contain an inert binder that
was not dissolve).
3. Transfer the solution to a 100 ml volumetric flask as follows :
a) Place a glass funnel in a 100 ml volumetric flask . Carefully poured the solution
down a glass rod into the funnel .
b) Rinsed the flask 3-4 times with small volumes of distilled water from the wash
bottle . Transfer the washings to a volumetric flask.
c) Then funnel was removed and filled the volumetric flask upto the mark with
distilled water.
d) In last, the volumetric flask was secured with a stopper and shaked the contents
of the volumetric flask thoroughly for homogenous mixing
Figure no 6. Burette containing iodine solution
( REDOX TITRATION USING IODINE SOLUTION)
3 Secondly 10 ml of the ascorbic acid solution from the volumetric flask in a 125 ml
conical flask was pipette out .
4. 15 ml distilled water was measured and transferred it to the conical flask
5. 5ml of 1 M HCl and 2 ml starch solution was added
6. Then titrated the above solution against iodine solution until the blue colour persisted for
20 -30 second.

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Part 2. Determination of Ascorbic acid in fruit juice samples
1. 50 ml of filtered juice was measured by using a graduated measuring cylinder and
poured it in a 250 ml conical flask.
2. Then 5ml of 1M HCl and 2 ml starch solution was added .
3. The above solution was titrated against iodine solution until blue colour persist for 20
-30 seconds.
4. Depending upon the juice used , the starch –iodine end point may appeared purple or
green rather than blue , the end point was recorded and the trials for costant burette
readings was recorded.
5. The concentration of ascorbic acid in a 50 ml of juice was calculated, from this value
,the volume of juice required to supply daily recommended allowance of ascorbic
acid ( 60 mg ) was also calculated.
FLOW CHART OF REDOX TITRATION USING
IODINE SOLUTION
Titrated against iodine solution & Colour change gives endpoint.
10 ml Ascorbic Acid
15 ml distilled water
5 ml 1M HCl
2 ml Strach

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OBSERVATION TABLE :
For Vitamin C tablet :
Serial
no.
Volume
of I2
used in
ml
Colour
before
titration
Colour
after
titration
1. 5.2 Orange Blue
Table no . 2 : volume of iodine solution used for vitamin c tablet
For packaged TROPICANA fruit juices :
Serial no . Juices volume of I2
in ml
Colour
before
titration
Colour after
titration
1 Orange 0.15 Orange Greenish
2 Guava 1.7 Light pink Brownish
3 Litchi 1.1 Cream Blue
4 Pineapple 0.20 Yellowish Brownish
5 Mixed 0.15 Orange Dark brown
Table no. 3 : volume of iodine solution used for packaged Tropicana fruit juices
For packaged B NATURAL fruit juices :
Serial no. Juices Volume used
of I2 in ml
Colour before
titration
Colour after
titration
1 Orange 0.1 Orange Greenish
2 Guava 3.8 Pink Brown

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3 Litchi 2.5 Creamy Blue
4 Pineapple 1.7 Yellowish Brown
5 Mixed 3.3 Orangish Brownish
Table no. 4: volume of iodine used for packaged B natural fruit juices.
For ORIGINAL fruit juices:
Serial no Juices Total volume
of I2 in ml
Colour before
titration
Colour
after
titration
1 Orange 1.0 Orangish Green
2 Litchi 1.0 Pink Brown
3 Guava 1.3 Creamy Blue
4 Pineapple 1.6 Yellowish Brown
5 Mixed 0.8 Orange Brown
Table no. 5 :volume of iodine solution in original fruit juices.
Figure no. 7: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 .

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Figure no 8. 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 .
Figure no 9. Before Titration of B NATURAL fruit juices.

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Figure no 10 . After titration of B NATURAL fruit juices.
CACULATION :
100 mg of ascorbic acid was dissolved in 100 ml water.
10 ml of this solution contains 10 mg of ascorbic acid
= volume of I2 (ml) required to titrate 50 ml of juice × 100 mg
Volume of I2 (ml ) required to titrate10 ml of ascorbic acid
= mg of vitamin C in 50 ml of juice.
Volume of juice needed to supply 60 mg of ascorbic acid , the recommended daily allowance can
be calculated as follows:
= 50 ml × 60 mg = ml
mg of ascorbic acid in 50 ml
Note : amount of vitamin c in 50 ml of juice in mg and volume of juice needed to supply 60
mg of ascorbic acid in ml ( given below ) can be calculated with the help of above formula.

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FOR TROPICANA FRUIT JUICES :
Serial no Juices Vitamin c in 50 ml
of juice in mg
Volume of juice
needed to supply 60
mg of ascorbic acid
in ml
1 Orange 2.88 1.041
2 litchi 21.15 0.14
3 Guava 32.69 0.09
4 Pineapple 3.84 0.78
5 Mixed 2.88 1.041
table no 6. Amount of vitamin c in juice & required volume of juice needed to supply 60 mg of
ascorbic acid in ml .
FOR B NATURAL FRUIT JUICES :
Serial no Juices Vitamin c in 50 ml of
juice in mg
Volume of juice
needed to supply 60
mg of ascorbic acid
in ml
1 Orange 1.92 1.56
2 Litchi 48.07 0.062
3 Guava 73.076 0.041
4 Pineapple 32.69 0.091
5 Mixed 63.46 0.047
ascorbic acid in ml
FOR ORIGINAL FRUIT JUICES :
Serial no Juices Vitamin c in 50 ml of
juice in mg
Volume of juice
needed to supply 60
mg of ascorbic acid
in ml
1 Orange 19.23 0.15
2 Litchi 38.46 0.08
3 Guava 32.69 0.09
4 Pineapple 30.76 0.097
5 Mixed 15.38 0.19
ascorbic acid in ml.

28
 AMOUNT OF ASCORBIC ACID COMPARISION BETWEEN TROPICANA &
FRESH FRUIT JUICES
Figure no 11. Bar graph showing amount of ascorbic acid between Tropicana and original fruit
juices .
 AMOUNT OF ASCORBIC ACID COMPARISION BETWEEN B NATURAL &
FRESH FRUIT JUICES
2.88
19.2321.15
38.4632.69
32.46
3.84
30.76
2.88
15.38
TROPICANA original
Orange Litchi Guava Pineapple mixed
1.92 19.23
48.07
38.46
73.08
32.46
32.69
30.76
63.5
15.38
B Natural original
orange litchi guava pineapple mixed

29
Figure no 12.. Bar graph showing amount of ascorbic acid in mg between Tropicana and
fresh fruit juice.
 AMOUNT OF ASCORBIC ACID COMPARISION BETWEEN B NATURAL &
TROPICANA FRUIT JUICES
Figure no 13. Bar graph showing amount of ascorbic acid in mg between Tropicana and B
natural fruit juice
 AMOUNT OF ASCORBIC ACID COMPARISION BETWEEN B NATURAL ,
ORIGINAL & TROPICANA FRUIT JUICES
2.88 1.92
21.15
48.07
32.7
73.076
3.84
32.69
2.88
63.49
tropicana B natural
orange litchi guava pineapple mixed mixed
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
tropicana
original
B natural

30
Figure no 14. Bar graph showing amount of ascorbic acid in mg between Tropicana ,
Original & B natural fruit juice
RESULT :
 AMOUNT OF VITAMIN C ( mg ) IN 50 ml OF JUICE.
Amount of vitamin
C in 50 ml of juice in mg
TROPICANA
JUICES in mg
B NATURAL
JUICES in mg
FRESH FRUIT
JUICES in mg
Orange 2.88 1.92 19.23
Litchi 21.15 48.07 38.5
Guava 32.69 73.1 32.5
Pineapple 3.84 32.7 30.8
Mixed 2.88 63.5 15.4
Table no 9. Amount of vitamin c in 50 ml of juice in mg.
 VOLUME OF JUICE NEEDED TO SUPPLY 60 mg OF ASCORBIC ACID IN
ml
Volume of juice needed to 60 mg of ascorbic acid in ml
TROPICANA
JUICES
B NATURAL
JUICES
FRESH FRUIT
JUICES
Orange 1.041 1.56 0.15
Litchi 0.14 0.062 0.08
Guava 0.09 0.041 0.09
Pineapple 0.78 0.091 0.097
Mixed 1.041 0.047 0.19
Table no 10. Volume of juice needed to supply 60 mg of ascorbic acid in ml.
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.

31
VISCOSITY :
AIM: Determination of dynamic viscosity of packaged B Natural , Tropicana & original fresh
fruit juice sample by Ostwald Viscometer.
PRINCIPLE:
Viscosity describes the liquid’s resistance to flow. The slit viscometer is based on the
fundamental principle that a viscous liquid resists flow, exhibiting a decreasing pressure along
the length of the slit. The pressure decrease or drop is correlated with the shear stress at the wall
boundary. 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.
EQUIPMENT :
 Ostwald viscometer
 Beaker
 liquid samples
 stand

32
Figure no 15. Ostwald viscometer
PROCEDURE:
Viscometer was cleaned thoroughly with chromic acid and with distilled water, dried by passing
hot air through it. Viscometer was clamped in the vertical position on a retort stand. 10cmз of
distilled water pipetted out and transferred in the right hand bulb. The time required for flow of
liquids through the capillary tube under its own weight noted down. Same procedure repeated for
the fresh fruit juice, Tropicana and B Natural fruit juice.
CALCULATION:
By using following equation viscosity were calculated:
ղ L = ղw × pL tL
pw × tw
where,
ղw = absolute viscosity of 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

33
RELATIVE VISCOSITY:
ղ relative = ղ juice sample
ղ water
OBSERVATION TABLE :
 Viscosity and relative viscosity of Tropicana packaged fruit juices:
Serial no Juices Time in sec. Density in
gram/ml
Viscosity in
Centipoise
Relative
viscosityin
centipoise
1 Orange 23sec 1.04 0.68 0.76
2 Litchi 24 sec. 1.06 0.66 0.74
3 Guava 2 min 31 sec 1.02 0.10 0.11
4 Pineapple 26 sec. 1.02 0.58 0.65
5 Mixed 50 sec. 1.06 0.31 0.34
Table no 11. Viscosity and relative viscosity of Tropicana packaged fruit juices
 Bar graph showing Viscosity of Tropicana packaged fruit juices
 Figure no.16 Viscosity in centipose of Tropicana packaged fruit juices:
29%
29%
4%
25%
13%
viscosity cp

34
 Viscosity and relative viscosity of B Natural packaged fruit juices:
Serial no Juices Time in
seconds
Density in
gram / ml
Viscosity in
Centipoise
Relative
viscosity in
centipoise
1 Orange 21 1.04 0.74 0.83
2 Litchi 24 1.06 0.66 0.74
3 Guava 2min 31 sec 1.02 0.10 0.11
4 Pineapple 26 1.02 0.58 0.65
5 Mixed 50 1.06 0.31 0.34
Table no 12. Viscosity and relative viscosity of B Natural packaged fruit juices:
 Bar graph showing Viscosity of B Natural packaged fruit juice
Figure no.17. Viscosity of B Natural packaged fruit juices
 Viscosity and relative viscosity of fresh fruit juices:
Serial no Juices Time in
seconds
Density in
gram / ml
Viscosity in
Centipoise
Relative
viscosity in
centipose
1 Orange 36 1.04 0.43 0.48
2 Litchi 25 1.06 0.64 0.71
3 Guava 1 min 8 sec 1.02 0.22 0.24
4 Pineapple 51 1.02 0.3 0.33
5 Mixed 40 1.06 0.4 0.44
Table no 13. Viscosity and relative viscosity of original fresh fruit juices:
orange
31%
litchi
28%
guava
4%
pineapple
24%
mixed
13%
viscosity in cp

35
 Bar graph showing Viscosity of original fruit juices
Figure no.18 Viscosity of original fruit juices
 COMPARISON VISCOSITY IN CENTIPOISE BETWEEN FRESH FRUIT , B
Figure no 19 COMPARISON VISCOSITY BETWEEN ORIGINAL FRESH FRUIT, B
22%
32%
11%
15%
20%
viscosity in cp
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
tropicana
original
B natural
VISCOSITY
JUICE SAMPLE
orange
litchi
guava
pineapple
mixed

36
 COMPARISON RELATIVE VISCOSITY IN CENTIPOISE BETWEEN ORIGINAL
FRESH FRUIT , B NATURAL & TROPICANA FRUIT JUICES
Figure no 20. COMPARISON RELATIVE VISCOSITY BETWEEN FRESH FRUIT, B
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
tropicana
B natural
original
VISCOSITY
JUICE SAMPLE
viscosity in cp between tropicana , b natural & original fruit juices.
orange
litchi
guava
pineapple
mixed

37
RESULT :
Viscosity & relative viscosity of fruit juices sample in poise unit.
Viscosity of juice ( in poise ) Relative viscosity of
juice ( in poise )
Serial no Juices Tropicana Fresh fruit B Natural Tropicana Fresh
fruit
B
Natural
1 Orange 0.0068 0.0043 0.0074 0.76 0.48 0.83
2 Litchi 0.007 0.0064 0.0066 0.78 0.72 0.74
3 Guava 0.001 0.0022 0.0010 0.11 0.24 0.11
4 Pineapple 0.006 0.003 0.0058 0.67 0.33 0.65
5 Mixed 0.0031 0.004 0.0031 0.34 0.44 0.34
Table no 14 : Viscosity & relative viscosity of fruit juices sample in poise unit
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 higher and as comparable to water viscosity, its ph range between 2-3.1
followed by viscosity of litchi , pineapple, mixed and guava.

38
pH:
AIM : To check the ph value of packaged Tropicana , B natural & Fresh fruit juices &
comparative study by analyzing their effect on health.
PRINCIPLE:
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.
EQUIPMENT:
 Pen type ph meter
 Different juices sample
Figure no 21. Ph meter

39
PROCEDURE:
 Firstly the ph meter was calibrated by water then after it is immersed into the juice
sample until a steady reading was reached .
OBSERVATION :
Serial no Juices Tropicana juice
ph
B natural juice
ph
Fresh fruit juice
ph
1 Orange 4.5 2.6 3.9
2 Litchi 4.0 4.4 5.5
3 Guava 4.6 4.7 5.0
4 Pineapple 4.3 3.2 2.7
5 Mixed 4.1 4.8 4.4
Table no 14: ph of packaged Tropicana , b natural fruit juices and fresh fruit juice sample.
 ph of packaged Tropicana , b natural fruit juices and fresh fruit juice sample
Figure no.22. ph of packaged Tropicana , b natural fruit juices and fresh fruit juice sample.
tropicana original B natural
4.5 3.9 2.6
4 5.5
4.4
4.7
5
4.7
3.2
2.7
3.2
4.1
4.4
4.8

40
RESULT:
 Comparison of ph between packaged Tropicana fruit juices sample and ph
according to centre for food safety & applied nutrition:
Serial no Juices Tropicana juice
ph
Ph according to
centre for food
safety & applied
nutrition
conclusion
1 Orange 4.5 3.3-4.1 Less acidic
2 Litchi 4.0 4.7-5.1 Less acidic
3 Guava 4.6 4.11 More acidic
4 Pineapple 4.3 3.12 More acidic
5 Mixed 4.1 - acidic
Table no 15: Comparison of ph between packaged Tropicana fruit juices sample and ph
 Comparison of ph between packaged Tropicana fruit juices sample and ph
Figure no.23. Comparison of ph between packaged Tropicana fruit juices sample and ph
tropicana theoritical ph
4.5 3.3
4 4.7
4.6 4.1
4.3
3.12
4.1
4

41
 Comparison of ph between packaged B Natural fruit juices sample and ph
according to centre for food safety & applied nutrition:
Serial no Juices B Natural fruit
juice
Ph according
to centre for
food safety &
applied
nutrition
conclusion
1 Orange 2.6 3.3-4.1 More acidic
2 Litchi 4.4 4.7-5.1 More acidic
3 Guava 4.7 4.11 Less acidic
4 Pineapple 3.2 3.12 comparable
Table no 16 : Comparison of ph between packaged Tropicana fruit juices sample and ph
 Comparison of ph between packaged Tropicana fruit juices sample and ph
Figure no . 21. Comparison of ph between packaged Tropicana fruit juices sample and ph
b natural theory ph
2.6 3.3
4.4
4.7
4.7 4.11
3.2 3.12
4.8 4

42
 Comparison of ph between fresh fruit juices sample and ph according to centre for
food safety & applied nutrition:
Serial no Juices Fresh fruit juice
ph
Ph according to
centre for food
safety & applied
nutrition
conclusion
1 Orange 3.9 3.3-4.1 Acidic
2 Litchi 5.5 4.7-5.1 Less acidic
3 Guava 5.0 4.1 Less acidic
4 Pineapple 2.7 3.1 More acidic
Table no 17 : Comparison of ph between fresh fruit juice and ph according to centre for food
safety & applied nutrition
 Comparison of ph between fresh fruit juices sample and ph according to centre for
food safety & applied nutrition
Figure no 22. Comparison of ph between fresh fruit juices sample and ph according to
centre for food safety & applied nutrition.
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.
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
origianl fruit theory ph
3.9 3.3
5.5
4.7
5
4.1
2.7
3.1
4.4
4

43
CONCLUSION
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.
Because of increase in acidity, the viscosity of Tropicana and b natural fruit juices get decreased
than fresh original fruit juice and distilled water .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. Most tropical fruit juices can be preserved in order to reduce
post harvest loss in small scale operations. 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.
After conducting several test, 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.

44
REFERENCE:
1. Momin, S.M.I., and Thakre, J.S., Analysis of Viscosity of Orange Fruit Juice to
Ensure the Suitability of Processing Applications, Int. J. Pure App. Biosci. 3(6):
223-225 (2015).
2. Javanmard, M. and Endan, J., A Survey on Rheological Properties of Fruit,
International Journal of Chemical Engineering and Applications, 1(1): (2010).
3. Lata Kiran Banan, Amitha M Hegde. Plaque and salivary pH changes after
consumption of fresh fruit juices. Journal of ClinPed Dent. 2005; 30(1): 9-13.
4. George K. Stookey. The effect of saliva on dental caries. J Am Dent Assoc. 2008
May; 139Suppl: 11S-17S
5. https://healthyeating.sfgate.com/ph-levels-apple-orange-grape-cranberry-fruit-
juices-12062.html
6. https://www.slideshare.net/HeetPatel4/h123-70343186
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9. https://www.google.com/search?q=experiment+of+analysis+of+ph+of+juices+by
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10. Lee HS, Wroistad RE, Appiejuice composition: sugar, noh-volatile acid, and
phenoiic profiles, J AssocAnaiChem 1988: 71:789-794.
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12. https://www.hindawi.com/journals/jamc/2008/937651/tab2/
13. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1970.tb12119.x
14. Experiment in engineering chemistry by Dr. Payal B. Joshi 36 Analysis of
ascorbic acid in fruit juice page no 125

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