Analysis of nutrient content of fruits and vegetables.

7/29/2019 Analysis of nutrient content of fruits and vegetables.

1/13

Analysisof Fruits

and

VegetableJuices.

DELHI PRIVATE SCHOOL,

SHARJAH

2013The project aims to analyze the nutrient content of fruit and vegetable

juices and evaluate their importance.

Neil Sengupta

XII-H


2/13

PROTEINS Proteins are large biological molecules consisting of one or more chains ofamino acids.

Proteins perform a vast array of functions within living organisms, including catalyzing

metabolic reactions, replicating DNA, responding to stimuli, and transporting molecules from

one location to another.

Proteins differ from one another primarily in their sequence of amino acids.

Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are

essential parts of organisms and participate in virtually every process within cells.

Many proteins are enzymes that catalyze biochemical reactions and are vital to metabolism.

Proteins also have structural or mechanical functions, such as actin and myosin in muscle

and the proteins in the cytoskeleton, which form a system ofscaffolding that maintains cell

shape.

Other proteins are important in cell signaling, immune responses, cell adhesion, and the cell

cycle. Proteins are also necessary in animals' diets, since animals cannot synthesize all the

amino acids they need and must obtain essential amino acids from food. Through the process

ofdigestion, animals break down ingested protein into free amino acids that are then used in

metabolism.
http://en.wikipedia.org/wiki/Amino_acidhttp://en.wikipedia.org/wiki/Enzyme_catalysishttp://en.wikipedia.org/wiki/Enzyme_catalysishttp://en.wikipedia.org/wiki/DNA_replicationhttp://en.wikipedia.org/wiki/Cell_signalinghttp://en.wikipedia.org/wiki/Macromoleculeshttp://en.wikipedia.org/wiki/Polysaccharidehttp://en.wikipedia.org/wiki/Nucleic_acidhttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Enzymehttp://en.wikipedia.org/wiki/Catalysishttp://en.wikipedia.org/wiki/Metabolismhttp://en.wikipedia.org/wiki/Actinhttp://en.wikipedia.org/wiki/Myosinhttp://en.wikipedia.org/wiki/Cytoskeletonhttp://en.wikipedia.org/wiki/Scaffoldinghttp://en.wikipedia.org/wiki/Cell_signalinghttp://en.wikipedia.org/wiki/Antibodyhttp://en.wikipedia.org/wiki/Cell_adhesionhttp://en.wikipedia.org/wiki/Cell_cyclehttp://en.wikipedia.org/wiki/Cell_cyclehttp://en.wikipedia.org/wiki/Amino_acid_synthesishttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Digestionhttp://en.wikipedia.org/wiki/Digestionhttp://en.wikipedia.org/wiki/Essential_amino_acidhttp://en.wikipedia.org/wiki/Amino_acid_synthesishttp://en.wikipedia.org/wiki/Cell_cyclehttp://en.wikipedia.org/wiki/Cell_cyclehttp://en.wikipedia.org/wiki/Cell_adhesionhttp://en.wikipedia.org/wiki/Antibodyhttp://en.wikipedia.org/wiki/Cell_signalinghttp://en.wikipedia.org/wiki/Scaffoldinghttp://en.wikipedia.org/wiki/Cytoskeletonhttp://en.wikipedia.org/wiki/Myosinhttp://en.wikipedia.org/wiki/Actinhttp://en.wikipedia.org/wiki/Metabolismhttp://en.wikipedia.org/wiki/Catalysishttp://en.wikipedia.org/wiki/Enzymehttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Nucleic_acidhttp://en.wikipedia.org/wiki/Polysaccharidehttp://en.wikipedia.org/wiki/Macromoleculeshttp://en.wikipedia.org/wiki/Cell_signalinghttp://en.wikipedia.org/wiki/DNA_replicationhttp://en.wikipedia.org/wiki/Enzyme_catalysishttp://en.wikipedia.org/wiki/Enzyme_catalysishttp://en.wikipedia.org/wiki/Amino_acid


3/13

CARBOHYDRATES A carbohydrate is an organic compound comprising only carbon, hydrogen, and oxygen,

usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words, with

the empirical formula Cm(H2O)n (where m could be different from n).

Carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them

as polyhydroxy aldehydes and ketones.

Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the

storage ofenergy (e.g., starch and glycogen), and as structural components (e.g., cellulose in

plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important

component ofcoenzymes (e.g., ATP, FAD, and NAD) and the backbone of the genetic

molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and

their derivatives include many other important biomolecules that play key roles in the immune

system, fertilization, preventing pathogenesis, blood clotting, and development.
http://en.wikipedia.org/wiki/Organic_compoundhttp://en.wikipedia.org/wiki/Carbonhttp://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Atomhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Empirical_formulahttp://en.wikipedia.org/wiki/Hydratehttp://en.wikipedia.org/wiki/Polyhydroxyaldehydehttp://en.wikipedia.org/wiki/Ketonehttp://en.wikipedia.org/wiki/Energyhttp://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Glycogenhttp://en.wikipedia.org/wiki/Cellulosehttp://en.wikipedia.org/wiki/Chitinhttp://en.wikipedia.org/wiki/Ribosehttp://en.wikipedia.org/wiki/Coenzymehttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/FADhttp://en.wikipedia.org/wiki/Nicotinamide_adenine_dinucleotidehttp://en.wikipedia.org/wiki/RNAhttp://en.wikipedia.org/wiki/Biomoleculeshttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Fertilizationhttp://en.wikipedia.org/wiki/Pathogenesishttp://en.wikipedia.org/wiki/Blood_clottinghttp://en.wikipedia.org/wiki/Developmental_biologyhttp://en.wikipedia.org/wiki/Developmental_biologyhttp://en.wikipedia.org/wiki/Blood_clottinghttp://en.wikipedia.org/wiki/Pathogenesishttp://en.wikipedia.org/wiki/Fertilizationhttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Biomoleculeshttp://en.wikipedia.org/wiki/RNAhttp://en.wikipedia.org/wiki/Nicotinamide_adenine_dinucleotidehttp://en.wikipedia.org/wiki/FADhttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/Coenzymehttp://en.wikipedia.org/wiki/Ribosehttp://en.wikipedia.org/wiki/Chitinhttp://en.wikipedia.org/wiki/Cellulosehttp://en.wikipedia.org/wiki/Glycogenhttp://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Energyhttp://en.wikipedia.org/wiki/Ketonehttp://en.wikipedia.org/wiki/Polyhydroxyaldehydehttp://en.wikipedia.org/wiki/Hydratehttp://en.wikipedia.org/wiki/Empirical_formulahttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Atomhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Carbonhttp://en.wikipedia.org/wiki/Organic_compound


4/13

STARCH

Starch oramylum is a carbohydrate consisting of a large number ofglucose units joined

by glycosidic bonds. This polysaccharide is produced by most green plants as an energy

store. However, in the Asteraceae, starch is replaced by the fructan inulin. It is the most

common carbohydrate in the human diet and is contained in large amounts in such staple

foods as potatoes, wheat, maize (corn), rice, and cassava.

Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or

alcohol. It consists of two types of molecules: the linear and helical amylose and the

branched amylopectin.

Starch is processed to produce many of the sugars in processed foods. Dissolving starch in

warm water gives wheatpaste, which can be used as a thickening, stiffening or gluing agent.
http://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Glycosidic_bondhttp://en.wikipedia.org/wiki/Polysaccharidehttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Asteraceaehttp://en.wikipedia.org/wiki/Fructanhttp://en.wikipedia.org/wiki/Inulinhttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Cassavahttp://en.wikipedia.org/wiki/Helixhttp://en.wikipedia.org/wiki/Amylosehttp://en.wikipedia.org/wiki/Amylopectinhttp://en.wikipedia.org/wiki/Wheatpastehttp://en.wikipedia.org/wiki/Wheatpastehttp://en.wikipedia.org/wiki/Amylopectinhttp://en.wikipedia.org/wiki/Amylosehttp://en.wikipedia.org/wiki/Helixhttp://en.wikipedia.org/wiki/Cassavahttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Inulinhttp://en.wikipedia.org/wiki/Fructanhttp://en.wikipedia.org/wiki/Asteraceaehttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Polysaccharidehttp://en.wikipedia.org/wiki/Glycosidic_bondhttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Carbohydrate


5/13

SODIUM Many sodium compounds are useful, such as sodium hydroxide (lye) forsoap-making,

and sodium chloride for use as a deicing agent and a nutrient (edible salt). Sodium is

an essential element for all animals and some plants. In animals, sodium ions are used

against potassium ions tobuild up charges on cell membranes, allowing transmission of nerve

impulses when the charge is dissipated. The consequent need of animals for sodium causes

it to be classified as a dietary inorganic macro-mineral.

In humans, sodium is an essential nutrient that regulates blood volume, blood pressure,

osmotic equilibrium and pH; the minimum physiological requirement for sodium is 500

milligrams per day. Sodium chloride is the principal source of sodium in the diet, and is used

as seasoning and preservative, such as forpickling and jerky; most of it comes from

processed foods.

Sodium is also important in neuron function and osmoregulation between cells and

the extracellular fluid, their distribution mediated in all animals by Na+/K

+-ATPase;

[53]hence,

sodium is the most prominent cation in extracellular fluid.

In plants, sodium is a micronutrient that aids in metabolism, specifically in regeneration

ofphosphoenolpyruvate and synthesis of chlorophyll.[55]

In others, it substitutes

forpotassium in several roles, such as maintaining turgor pressure and aiding in the opening

and closing of stomata.]
http://en.wikipedia.org/wiki/Sodium_hydroxidehttp://en.wikipedia.org/wiki/Lyehttp://en.wikipedia.org/wiki/Soaphttp://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Dietary_mineralhttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Jerky_(food)http://en.wikipedia.org/wiki/Neuronhttp://en.wikipedia.org/wiki/Extracellular_fluidhttp://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/Sodium#cite_note-53http://en.wikipedia.org/wiki/Sodium#cite_note-53http://en.wikipedia.org/wiki/Micronutrienthttp://en.wikipedia.org/wiki/Phosphoenolpyruvic_acidhttp://en.wikipedia.org/wiki/Sodium#cite_note-55http://en.wikipedia.org/wiki/Sodium#cite_note-55http://en.wikipedia.org/wiki/Sodium#cite_note-55http://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Turgor_pressurehttp://en.wikipedia.org/wiki/Turgor_pressurehttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Sodium#cite_note-55http://en.wikipedia.org/wiki/Phosphoenolpyruvic_acidhttp://en.wikipedia.org/wiki/Micronutrienthttp://en.wikipedia.org/wiki/Sodium#cite_note-53http://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/Extracellular_fluidhttp://en.wikipedia.org/wiki/Neuronhttp://en.wikipedia.org/wiki/Jerky_(food)http://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Na%2B/K%2B-ATPasehttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Dietary_mineralhttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/wiki/Soaphttp://en.wikipedia.org/wiki/Lyehttp://en.wikipedia.org/wiki/Sodium_hydroxide


6/13

POTASSIUM

Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic

number19. Elemental potassium is a soft silvery-white alkali metal that oxidizes rapidly

in airand is very reactive with water, generating sufficient heat to ignite the hydrogen emitted

in the reaction and burning with a lilac flame.

Potassium ions are necessary for the function of all living cells. Potassium ion diffusion is a

key mechanism in nerve transmission, and potassium depletion in animals, including humans,

results in various cardiac dysfunctions. Potassium accumulates in plant cells, and thus fresh

fruits and vegetables are a good dietary source of it. Conversely, most plants except

specialist halophytes are intolerant of salt, and sodium is present in them only in low

concentration. This resulted in potassium first being isolated from potash, the ashes of plants,

giving the element its name. For the same reason, heavy crop production rapidly depletes

soils of potassium, and agricultural fertilizers consume 95% of global potassium chemical

production.

Chart illustrating Potassium content in various food items.
http://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Neo-Latinhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Alkali_metalhttp://en.wikipedia.org/wiki/Redoxhttp://en.wikipedia.org/wiki/Earth%27s_atmospherehttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Lilac_(color)http://en.wikipedia.org/wiki/Flamehttp://en.wikipedia.org/wiki/Halophyteshttp://en.wikipedia.org/wiki/Potashhttp://en.wikipedia.org/wiki/Potashhttp://en.wikipedia.org/wiki/Halophyteshttp://en.wikipedia.org/wiki/Flamehttp://en.wikipedia.org/wiki/Lilac_(color)http://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Earth%27s_atmospherehttp://en.wikipedia.org/wiki/Redoxhttp://en.wikipedia.org/wiki/Alkali_metalhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Neo-Latinhttp://en.wikipedia.org/wiki/Chemical_element


7/13

CALCIUM Calcium is the chemical element with symbol Ca and atomic number20. Calcium is a soft

gray alkaline earth metal, and is the fifth-most-abundant element by mass in the Earth's crust.

Calcium is also the fifth-most-abundant dissolved ion in seawaterby both molarity and mass,

aftersodium, chloride, magnesium, and sulfate.

Calcium is essential for living organisms, in particular in cell physiology, where movement of

the calcium ion Ca2+

into and out of the cytoplasm functions as a signal for many cellular

processes. As a major material used in mineralization ofbone, teeth and shells, calcium is the

most abundant metal by mass in many animals.

Chart illustrating Potassium content in various food items.
http://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Alkaline_earth_metalhttp://en.wikipedia.org/wiki/Abundance_of_the_chemical_elementshttp://en.wikipedia.org/wiki/Earthhttp://en.wikipedia.org/wiki/Crust_(geology)http://en.wikipedia.org/wiki/Ionhttp://en.wikipedia.org/wiki/Seawaterhttp://en.wikipedia.org/wiki/Molarityhttp://en.wikipedia.org/wiki/Sodiumhttp://en.wikipedia.org/wiki/Chloridehttp://en.wikipedia.org/wiki/Magnesiumhttp://en.wikipedia.org/wiki/Sulfatehttp://en.wikipedia.org/wiki/Organismhttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Physiologyhttp://en.wikipedia.org/wiki/Cytoplasmhttp://en.wikipedia.org/wiki/Bonehttp://en.wikipedia.org/wiki/Toothhttp://en.wikipedia.org/wiki/Exoskeletonhttp://en.wikipedia.org/wiki/Metalhttp://en.wikipedia.org/wiki/Animalhttp://en.wikipedia.org/wiki/Animalhttp://en.wikipedia.org/wiki/Metalhttp://en.wikipedia.org/wiki/Exoskeletonhttp://en.wikipedia.org/wiki/Toothhttp://en.wikipedia.org/wiki/Bonehttp://en.wikipedia.org/wiki/Cytoplasmhttp://en.wikipedia.org/wiki/Physiologyhttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Organismhttp://en.wikipedia.org/wiki/Sulfatehttp://en.wikipedia.org/wiki/Magnesiumhttp://en.wikipedia.org/wiki/Chloridehttp://en.wikipedia.org/wiki/Sodiumhttp://en.wikipedia.org/wiki/Molarityhttp://en.wikipedia.org/wiki/Seawaterhttp://en.wikipedia.org/wiki/Ionhttp://en.wikipedia.org/wiki/Crust_(geology)http://en.wikipedia.org/wiki/Earthhttp://en.wikipedia.org/wiki/Abundance_of_the_chemical_elementshttp://en.wikipedia.org/wiki/Alkaline_earth_metalhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Chemical_element


8/13

IRON

Iron is a chemical element with the symbol Fe (from Latin:ferrum) and atomic number26. It

is a metal in the first transition series. It is the most common element (by mass) forming the

planet Earth as a whole, forming much of Earth's outerand inner core. It is the fourth most

commonelement in the Earth's crust.

Iron plays an important role in biology, forming complexes with molecular oxygen

in hemoglobin and myoglobin; these two compounds are commonoxygen transport proteins in

vertebrates. Iron is also the metal used at the active site of many

important redox enzymes dealing with cellular respiration and oxidation and reduction in

plants and animals.

Chart illustrating Iron content in various food items.
http://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Latin_languagehttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Metalhttp://en.wikipedia.org/wiki/First_transition_serieshttp://en.wikipedia.org/wiki/Outer_corehttp://en.wikipedia.org/wiki/Inner_corehttp://en.wikipedia.org/wiki/Abundance_of_elements_in_Earth%27s_crusthttp://en.wikipedia.org/wiki/Iron#Biological_rolehttp://en.wikipedia.org/wiki/Hemoglobinhttp://en.wikipedia.org/wiki/Myoglobinhttp://en.wikipedia.org/wiki/Oxygen_transporthttp://en.wikipedia.org/wiki/Redoxhttp://en.wikipedia.org/wiki/Enzymeshttp://en.wikipedia.org/wiki/Cellular_respirationhttp://en.wikipedia.org/wiki/Oxidation_and_reductionhttp://en.wikipedia.org/wiki/Oxidation_and_reductionhttp://en.wikipedia.org/wiki/Cellular_respirationhttp://en.wikipedia.org/wiki/Enzymeshttp://en.wikipedia.org/wiki/Redoxhttp://en.wikipedia.org/wiki/Oxygen_transporthttp://en.wikipedia.org/wiki/Myoglobinhttp://en.wikipedia.org/wiki/Hemoglobinhttp://en.wikipedia.org/wiki/Iron#Biological_rolehttp://en.wikipedia.org/wiki/Abundance_of_elements_in_Earth%27s_crusthttp://en.wikipedia.org/wiki/Inner_corehttp://en.wikipedia.org/wiki/Outer_corehttp://en.wikipedia.org/wiki/First_transition_serieshttp://en.wikipedia.org/wiki/Metalhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Latin_languagehttp://en.wikipedia.org/wiki/Chemical_element


9/13

PHOSPHORUS

Phosphorus is a nonmetallic chemical element with symbol P and atomic number15.

A multivalent pnictogen, phosphorus as a mineral is almost always present in its maximally

oxidised state, as inorganic phosphate rocks. Elemental phosphorus exists in two major

formswhite phosphorusand red phosphorusbut due to its high reactivity, phosphorus is

never found as a free element on Earth.

Phosphorus is essential for life. As phosphate, it is a component ofDNA, RNA, ATP, and also

the phospholipids that form all cell membranes. Demonstrating the link between phosphorus

and life, elemental phosphorus was historically first isolated from human urine, and boneash was an important early phosphate source. Phosphate minerals are fossils. Low

phosphate levels are an important limit to growth in some aquatic systems. The chief

commercial use of phosphorus compounds for production of fertilisers is due to the need to

replace the phosphorus that plants remove from the soil.

Food rich in Phosphorus
http://en.wikipedia.org/wiki/Nonmetalhttp://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Valency_(chemistry)http://en.wikipedia.org/wiki/Pnictogenhttp://en.wikipedia.org/wiki/Phosphate_mineralshttp://en.wikipedia.org/wiki/Yellow_phosphorushttp://en.wikipedia.org/wiki/Red_phosphorushttp://en.wikipedia.org/wiki/Reactivity_(chemistry)http://en.wikipedia.org/wiki/DNAhttp://en.wikipedia.org/wiki/RNAhttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/Phospholipidhttp://en.wikipedia.org/wiki/Urinehttp://en.wikipedia.org/wiki/Bone_ashhttp://en.wikipedia.org/wiki/Bone_ashhttp://en.wikipedia.org/wiki/Phosphatehttp://en.wikipedia.org/wiki/Mineralshttp://en.wikipedia.org/wiki/Mineralshttp://en.wikipedia.org/wiki/Phosphatehttp://en.wikipedia.org/wiki/Bone_ashhttp://en.wikipedia.org/wiki/Bone_ashhttp://en.wikipedia.org/wiki/Urinehttp://en.wikipedia.org/wiki/Phospholipidhttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/RNAhttp://en.wikipedia.org/wiki/DNAhttp://en.wikipedia.org/wiki/Reactivity_(chemistry)http://en.wikipedia.org/wiki/Red_phosphorushttp://en.wikipedia.org/wiki/Yellow_phosphorushttp://en.wikipedia.org/wiki/Phosphate_mineralshttp://en.wikipedia.org/wiki/Pnictogenhttp://en.wikipedia.org/wiki/Valency_(chemistry)http://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Nonmetal


10/13

MAGNESIUM

Magnesium is a chemical element with the symbol Mg and atomic number12. Its common

oxidation number is +2 Magnesium is the fourth most common element in the Earth as a

whole (behind iron, oxygen and silicon), making up 13% of the planet's mass and a large

fraction of the planet'smantle.

In human biology, magnesium is the eleventh most abundant element by mass in the human

body. Its ions are essential to all living cells, where they play a major role in manipulating

important biological polyphosphate compounds like ATP, DNA, and RNA. Hundreds

ofenzymes thus require magnesium ions to function. Magnesium compounds are usedmedicinally as common laxatives, antacids (e.g., milk of magnesia), and in a number of

situations where stabilization of abnormal nerve excitation and blood vessel spasm is required

(e.g., to treat eclampsia). Magnesium ions are sour to the taste, and in low concentrations

they help to impart a natural tartness to fresh mineral waters.

In vegetation, magnesium is the metallic ion at the center ofchlorophyll, and is thus a

common additive to fertilizers.

Magnesium rich food
http://en.wikipedia.org/wiki/Chemical_elementhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Siliconhttp://en.wikipedia.org/wiki/Mantle_(geology)http://en.wikipedia.org/wiki/Human_physiologyhttp://en.wikipedia.org/wiki/Human_bodyhttp://en.wikipedia.org/wiki/Human_bodyhttp://en.wikipedia.org/wiki/Ionshttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Polyphosphatehttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/DNAhttp://en.wikipedia.org/wiki/RNAhttp://en.wikipedia.org/wiki/Enzymehttp://en.wikipedia.org/wiki/Laxativehttp://en.wikipedia.org/wiki/Antacidshttp://en.wikipedia.org/wiki/Milk_of_magnesiahttp://en.wikipedia.org/wiki/Nervehttp://en.wikipedia.org/wiki/Eclampsiahttp://en.wikipedia.org/wiki/Mineral_waterhttp://en.wikipedia.org/wiki/Chlorophyllhttp://en.wikipedia.org/wiki/Fertilizerhttp://en.wikipedia.org/wiki/Fertilizerhttp://en.wikipedia.org/wiki/Chlorophyllhttp://en.wikipedia.org/wiki/Mineral_waterhttp://en.wikipedia.org/wiki/Eclampsiahttp://en.wikipedia.org/wiki/Nervehttp://en.wikipedia.org/wiki/Milk_of_magnesiahttp://en.wikipedia.org/wiki/Antacidshttp://en.wikipedia.org/wiki/Laxativehttp://en.wikipedia.org/wiki/Enzymehttp://en.wikipedia.org/wiki/RNAhttp://en.wikipedia.org/wiki/DNAhttp://en.wikipedia.org/wiki/Adenosine_triphosphatehttp://en.wikipedia.org/wiki/Polyphosphatehttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Ionshttp://en.wikipedia.org/wiki/Human_bodyhttp://en.wikipedia.org/wiki/Human_bodyhttp://en.wikipedia.org/wiki/Human_physiologyhttp://en.wikipedia.org/wiki/Mantle_(geology)http://en.wikipedia.org/wiki/Siliconhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Atomic_numberhttp://en.wikipedia.org/wiki/Chemical_element


11/13

PROCEDURE AIM:To analyse some fruit and vegetable juices for their contents.

REQUIREMENTS: Test Tubes, Burner, Litmus Paper, Laboratory Agents, Juices of

various fruits and vegetables.

PROCEDURE:

Test For Acidity: Take 5ml of various fruits and vegetable juices in different test tubes and dip pH

paper in them. If pH is less than 7, the juice is acidic and If it is greater than 7, then it is basic.

Test for Starch: Take 2mL of the juice in a test tube and add Iodine solution. Blue color show thepresence of starch.

Test for proteins (Biuret test):Take about 3mL of 5% NaOH solution; add 2 drops of 1% CuSO4

solution so that permanent blue color is obtained. Add juice to it and shake it. Violet color ppt.

indicates the presence of proteins.

Test for Carbohydrates (Fehlings Test): To 2mL of juice add 1mL of Fehlings solution and boil it.

Red ppt. indicates the presence of reducing sugars such as maltose, glucose, fructose and sucrose.

Test for Minerals: The common minerals present in vegetables and fruits are Sodium, Calcium etc.

Test for Sodium: Take 2mL of juices and add little KOH and boil the solution. Add potassium

pyroantimonate solution. Scratch the sides of the test tube. White ppt. or milkiness shows the

presence of Sodium.

Test for Potassium: Take 2mL juice in a test tube and add picric acid solution. Yellow ppt. indicates

the presence of K+ ions.

Test for calcium: To 2ml of juice add NH4Cl and NH4OH solution. Filter the solution and to the

filtrate add 2mL of ammonium oxalate solution. White ppt. indicates the presence of Ca2+ ions.

Test for Magnesium: To 2mL of juice add NH4OH solution till alkaline then add excess of ammonium

phosphate solution. Scratch the sides of the test tube with a glass rod. White ppt. indicates the

presence of Mg2+ ions.

Test for iron: To 2mL of the juice add 1 drop of conc. HNO3 and heat it. Cool and add 2-3 drops of

potassium sulphocyanide solution. Blood red color shows the presence of iron.

Test for Phosphorus: To 2mL of the juice in a test tube add 1 drop of conc. HNO3. Boil the solution

and add few drops of ammonium molybdite solution, Heat the solution. Yellow ppt. indicates the

presence of Phosphorus


12/13

CONCLUSION

S

No.

Name

of Juice

Acidic

Character

pH Starch Protein Carbohydrates Minerals

Na K Ca Mg Fe P

1. Apple +ve 5 +ve +ve +ve +ve +ve +ve +ve +ve +ve

2. Mango +ve 4 -ve +ve +ve+ve +ve +ve +ve +ve +ve

3. Orange +ve 4 +ve -ve +ve -ve -ve +ve +ve +ve +ve

4. Carrot +ve 5 +ve +ve +ve +ve +ve +ve -ve -ve +ve

5. Tomato +ve 3.5 +ve +ve +ve +ve +ve +ve +ve +ve +ve


13/13

BIBLIOGRAPHY

www.wikipedia.orgwww.netdoctor.co.uk

www.anyvitamins.org

www.sciencemag.org
http://www.wikipedia.org/http://www.netdoctor.co.uk/http://www.anyvitamins.org/http://www.sciencemag.org/http://www.sciencemag.org/http://www.anyvitamins.org/http://www.netdoctor.co.uk/http://www.wikipedia.org/

Analysis of nutrient content of fruits and vegetables.

Documents

Transcript of Analysis of nutrient content of fruits and vegetables.