Harshita Khichi, a class 12 student, conducted a chemistry project analyzing the acidity and nutrient content of various vegetable juices. Tests were performed on cucumber, carrot, and tomato juice to detect the presence of carbohydrates, proteins, fats, and minerals. The results showed that tomato contained carbohydrates, proteins, calcium, and magnesium, while cucumber contained carbohydrates, proteins, fats, calcium, magnesium, and iron. Carbohydrates and starch were found to be rich in tomato and cucumber juice. The conclusion is that vegetables are a vital source of nutrients required for healthy body functioning and a balanced diet should include vegetables and fruits.

1. RAJMATA KRISHNA KUMARI
GIRLS’ PUBLIC SCHOOL
CHEMISTRY PROJECT
VEGETABLE JUICE ANALYSIS
Submitted Too: Shrestha Singhal
Submitted by: Harshita Khichi
Class: 12 A
Roll No.: 1218

2. CERTIFICATE
This is to certify that Harshita Khichi
(Roll_No:...........) student of Class
XII, Rajmata Krishna Kumari Girls’
Public School has completed the
project titled. “Study of acidity of fruit
and vegetable juices” during the
academic year 2022-23 towards partial
ful
fi
lment of credit for the Chemistry
Project submitted working model and
satisfactory report, as compiled in the
following pages, under my
supervision.
_________________________ Teacher’s
Signature

3. Index
S.No Title Page. No
1 Acknowledgement 1
2 Introduction
➢ Nutrients
➢ Cucumber
➢ Carrot
➢ Tomato
2
3
6
7
8
3
Experiment
➢ Aim
➢ Theory
➢ Materials Required
➢ Procedure
➢ Observation
➢ Result
9
9
9
9
10
12
13
4 Conclusion 14
5 Bibliography 14

4. Acknowledgement
I would like to convey my sincere gratitude to almighty
god. It is my utmost pleasure to express deep sense of
gratitude towards Mrs. Shrestha my Chemistry teacher,
who directed me to complete this project successfully.
Their valuable guidance, support and supervision are
considerably responsible for helping this project attain its
present form.
I also wish to acknowledge my heart full thanks to
Ma’am Neera Singh, the Principle of our school, my
parents and friends who helped me to complete the
project in time.

5. Introduction
Vegetable juice (also referred as: Green Drink) is a juice drink made
primarily of blended vegetables and also available in the form of
powders. Vegetable juice is often mixed with fruits such
as apples or grapes to improve flavour. It is often touted as a low-sugar
alternative to fruit juice, although some commercial brands of vegetable
juices use fruit juices as sweeteners, and may contain large amounts
of sodium.
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. Nutrients like
carbohydrates, proteins, fats, vitamins, minerals, etc. are play vital and
specific role to develop and sustain body.
This project deals with finding out various constituents and
compositions of vegetables and fruits. Analysing the type of nutrient
present in a food item helps plan a balanced diet. A balanced diet can be
prepared according to the energy requirement which varies depending
on age, sex, size, metabolic rate and activity level.
In this project presence of Carbohydrates, Proteins. Fats and minerals
are analysed through different experiments. Following is a brief note on
these nutrients.

6. NUTRIENTS
➢ CARBOHYDRATE
The carbohydrates are the optically active poly hydroxy aldehydes
or ketones or the compounds which produce such units on
hydrolysis. Carbohydrates are the most common source of energy
in living organisms. Foods high in simple carbohydrates include fruits,
sweets and soft drinks. Foods high in complex carbohydrates include
breads, pastas, beans, potatoes, bran, rice, and cereals. Carbohydrates
are used as storage molecules as starch in plants and glycogens in
animals.
Role of carbohydrates in body is as follows:
➢ Providing energy and regulation of blood glucose
➢ Biological recognition processes
➢ Dietary fiber
➢ Sparing the use of proteins for energy
➢ Breakdown of fatty acids and preventing ketosis.
➢ Protein
Proteins (also known as polypeptides) are organic
compounds made of amino acids arranged in a linear chain and
folded into a globular form. Proteins are the basis of many animal
body structures (e.g. muscles, skin, and hair). Each molecule is
composed of amino acids, which are characterised by inclusion of

7. nitrogen and sometimes sulphur (these components are responsible for
the distinctive smell of burning protein, such as the keratin in hair). The
body requires amino acids to produce new proteins (protein retention)
and to replace damaged proteins . Protein contains 16.8 kilojoules (4
kilocalories) per gram. In the case of protein, this is somewhat
misleading as only some amino acids are usable for fuel. Chief sources
of protein are milk, pulses, fish, meat, etc.
➢FAT
A molecule of dietary fat typically consists of several fatty
acids (containing long chains of carbon and hydrogen atoms), bonded to
a glycerol. They are typically found as triglycerides (three fatty acids
attached to one glycerol backbone). Fats may be classified
as saturated or unsaturated depending on the detailed structure of the
fatty acids involved. Fats contain 37.8 kilojoules (9 kilocalories) per
gram.
➢MINERALS
Dietary minerals are the chemical elements required by living
organisms, other than the four elements carbon, hydrogen, nitrogen,
and oxygen that are present in nearly all organic molecules.
• Calcium - A common electrolyte, but also needed
structurally (for muscle and digestive system health, bone
strength, some forms neutralise acidity) may help clear
toxins, provides singling ions for nerve and membrane
functions.
• Magnesium - Required for processing ATP and related
reactions (builds bone, causes strong peristalsis, increases
flexibility, increases alkalinity)
• Phosphorus - Required component of bones; essential for
energy processing prevent anaemia.

8. CUCUMBER
Cucumber (Couches staves) is a widely cultivated plant in
the gourd family, Cucurbit taco. It is a creeping vine that
bears cylindrical fruits that are used as culinary vegetables. There are
three main varieties of cucumber: slicing, pickling, and burp-less.
Within these varieties, several different cultivars have emerged. The
cucumber is originally from Southern Asia, but now grows on
most continents. Many different varieties are traded on the global
market.
The cucumber is a creeping vine that roots in the ground and grows
up trellises or other supporting frames, wrapping around supports with
thin, spiralling tendrils.The fruit of the cucumber is roughly cylindrical,
elongated with tapered ends, and may be as large as 60 centimetres
(24 in) long and 10 centimetres (3.9 in) in diameter. Having an enclosed
seed and developing from a flower, botanically speaking, and
cucumbers are classified as pekoes, a type of botanical berry. Much like
tomatoes and squash they are often also perceived, prepared and eaten
as vegetables. Cucumbers are usually more than 90% water.

9. CARROT
The Carrot (Daucus carota staves) is a root vegetable, usually orange
in colour, though purple, red, white, and yellow varieties exist. It has a
crisp texture when fresh. The most commonly eaten part of a carrot is
a taproot, although the greens are sometimes eaten as well. It is a
domesticated form of the wild carrot Caucus carrot, native to Europe
and southwestern Asia. The domestic carrot has been selectively bred
for its greatly enlarged and more palatable, less woody-textured edible
taproot. The Food and Agriculture Organisation of the United Nations
(FAO) reports that world production of carrots and turnips (these plants
are combined by the FAO for reporting purposes) for calendar year
2011 was almost 35.658 million tonnes. Almost half were grown in
China. Carrots are widely used in many cuisines, especially in the
preparation of salads, and carrot salads are a tradition in many regional
cuisines.

10. TOMATO
The tomato (etymology and pronunciation) is the edible, often red fruit/
berry off the nightshade Solanum loco presidium, commonly known as
a tomato plant. The tomato is consumed in diverse ways, including raw,
as an ingredient in many dishes, sauces, salads, and drinks. While it is
botanically a berry fruit, it is considered a vegetable for culinary
purposes, which has caused some confusion. The species originated in
the South American Andes and its use as a food originated in Mexico,
and spread throughout the world following the Spanish colonisation of
the Americas. Its many varieties are now widely grown, sometimes
in greenhouses in cooler climates. The plants typically grow to 1–3
meters (3–10 ft) in height and have a weak stem that often sprawls over
the ground and vines over other plants. It is a perennial in its native
habitat, although often grown outdoors in temperate climates as
an annual. An average common tomato weighs approximately 100
grams (4 oz).

11. EXPERIMENT
➢AIM
To detect the presence of carbohydrates, proteins, oils and 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 and
fruits are tested for these nutrients with the help of tests such as
Molisch’s Test, Felling’s Test, Tellings’ test, etc. Test for minerals are
also performed.
➢MATERIALS REQUIRED
▪ Vegetable Juice
▪ pH Paper
▪ Test Tube
▪ Boiling Tube

12. ▪ Burner
▪ Funnel
▪ Filter Paper
▪ Measuring Tube
▪ Iodine Solution
▪ Sodium Hydroxide Solution (NaOH)
▪ Copper Sulphate Solution (CuSO4)
▪ Telling’s Solution A & B
▪ Picric Acid (C6H3N3O7)
▪ Ammonium Chloride Solution (NH4Cl)
▪ Ammonium Hydroxide Solution (NH4OH)

13. ▪ Ammonium Oxalate Solution ((NH4)2C2O4)
▪ Disodium Hydrogen Phosphate Solution (Na2HPO4)
▪ 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 watched and noted down. Now test
for food substance is taken down with the solution
1. Test For Acidity – Take 5ml of juice in a test tube and pH
values should be noted down by dipping it in the test-tube. If it
turns red, it means that the juice is acidic else it is basic..
2. Test For Starch – Take 2ml off 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 Proteins – Take 5ml of 5% of NaOH solution and
add 2 drops of CuSO4 known as burial solution and add juice and
shake well. If the solution turns violet in color it indicates the
presence of proteins.

14. 4. Test For Carbohydrates – Take 2ml of Telling’s solution A
and B and 1ml of Telling’s 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 in a test tube and
picric acid, yellow colour precipitate indicates the presence of
potassium.
6. Test For Calcium – Add 2 ml of vegetable juice and add
NH4Cl solution. Filter the solution and to the filtrate add 2 ml of
ammonium oxalate solution. White precipitate indicates the
presence of calcium.
7. Test for Magnesium – Add NH4OH and excess Di Sodium
Hydrogen Phosphate to test tube with a glass rod. White
precipitate indicates the presence of magnesium.

15. ➢ OBSERVATION
➢CUCUMBER
▪ CARROT
Test Observation Inference
Acid/Base pH Turns Red Acidic
Starch No Blue Color Absence Of Starch
Protein No Violet Color Absence of Protein
Carbohydrate Red Color Presence of
Carbohydrate
Potassium No Yellow Precipitate Absence Of Potassium
Calcium White Precipitate Absence Of Calcium
Magnesium White Precipitate Presence Of Magnesium

16. ▪ TOMATO
➢ RESULT
Test Observation Inference
Acid/Base pH turns Red Acidic
Starch No Blue Color Presence Of Starch
Protein No Violet Color Absence of Proteins
Carbohydrate Red Color Presence of
Carbohydrates
Potassium Yellow Precipitate Presence of Potassium
Calcium No White Precipitate Absence of Calcium
Magnesium No White Precipitate Absence of Magnesium
Test Observation Inference
Acid/Base pH turns Red Acidic
Starch No Blue Color Presence of Starch
Protein No Violet Color Absence Of Protein
Carbohydrate Red Color Presence of
Carbohydrates
Potassium Yellow Precipitate Presence of Potassium
Calcium White Precipitate Presence of Calcium
Magnesium No White Precipitate Absence of
Magnesium

17. After performing the tests for carbohydrates, proteins, fats and
minerals, following can be concluded about their presence in
different vegetables and fruits.
❖ Tomato contains carbohydrates, proteins, calcium, magnesium.
❖ Cucumber contains carbohydrates, proteins, fats, calcium,
magnesium, iron.
❖ Carbohydrates and starch are rich in tomato and cucumber.
❖
❖ CONCLUSION
After analysing the vegetables and fruits it can be well 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 most of the tested items. It is a
natural merit, as living organism require carbohydrate the most
common for generating energy. Among minerals presence of calcium is
considerable as its present in all the selected food items. Iron,
magnesium and phosphorous are also present sufficiently. Many other
minerals form constituents of vegetables and fruits, but in trace
quantities as body require them very less.
The results throw a light on significance of vegetables and fruits as their
constituents are vital compounds and nutrients. The deficiency of these
nutrients can lead to various metabolic disorders. So, besides cereals,
milk and its products and non-vegetarian food items, vegetable and
fruits must be included in a daily balanced diet of all. More effort is
required to make everyone realises their significance for a healthy,
disease-free, long lifestyle.

18. ❖ BIBLIOGRAPHY
o Docslide
o NCERT Textbook
o Wikipedia