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1. Analysis of Fruit Juices: An Investigatory Project CLASS 12TH-A(Sci) GUIDED BY : SEEMA MAM O bjective : To determine the Vitamin C (ascorbic acid) content in different fruit juices using an iodine titration method. MADE BY : NEEV PATEL

2. This is to certify that Mr. Neev Patel of class 12th has completed the chemistry project entitled “ Analysis of fruit juices ” himself and under my guidance during the academic 2024-25 The Progress of the project has been continuously reported and has been in my knowledge consistently. Teacher Sign External Examiner Sign Principal Sign CERTIFICATE

3. I sincerely thank our chemistry Teacher Ms. Seema Mam for her guidance, encouragement and support throughout the duration of the project. Without her motivation and help, the successful completion of this project would not have been possible. I also thank parents and friends for their motivation and guidance to complete the project. At last I thank everyone who helped directly or indirectly in this project. NEEV PATEL CLASS XII-A(Sci) ACKNOWLEDGEMENT

4. Contents Introduction to Fruit Juices Methodology: Sample Collection and Preparation Chemical Analysis of Fruit Juice Composition Nutritional Profile of Different Fruit Juices Comparative Study of Commercial and Homemade Fruit Juices Sensory Evaluation and Consumer Preferences Materials and equipments Theory methodology Calculation Results and Observations Conclusion Recommendations for Improved Fruit Juice Quality Bibliography

5. Introduction to Fruit Juices Fruit juices are beverages extracted from the pulp or flesh of various fruits, often combined with water and sometimes sweeteners or other additives. They are a popular choice among consumers due to their refreshing taste, nutritional benefits, and versatility in culinary applications. This investigation aims to delve deeper into the chemical composition, nutritional profiles, and sensory characteristics of a diverse range of fruit juices, providing a comprehensive understanding of their properties and quality. Methodology: Sample Collection and Preparation The investigatory project employed a rigorous methodology to ensure the accuracy and reliability of the findings. Fruit juice samples were carefully collected from both commercial sources and homemade preparations, representing a diverse range of fruits and production methods. The samples were then subjected to a thorough preparation process, including measures to preserve their integrity and prevent contamination, prior to the chemical analysis and sensory evaluation.

6. Chemical Analysis of Fruit Juice Composition Key Parameters Analyzed - Vitamin C content - Sugar and acid levels - Presence of preservatives - Antioxidant activity - Mineral composition Analytical Techniques Used - High-performance liquid chromatography (HPLC) - Spectrophotometry - Titrimetric analysis - Atomic absorption spectroscopy Implications for Juice Quality The chemical analysis revealed the nutritional profiles and ingredient compositions of the fruit juices, providing valuable insights into their overall quality and potential health benefits. The chemical analysis of the fruit juice samples was conducted using advanced analytical techniques to determine their precise composition. This included the quantification of essential nutrients, such as vitamins, minerals, and antioxidants, as well as the identification and measurement of various organic compounds, preservatives, and other additives. The findings from this comprehensive chemical analysis provided a detailed understanding of the nutritional value and quality of the fruit juices under investigation.

7. Nutritional Profile of Different Fruit Juices The investigatory project also focused on analyzing the nutritional profiles of the various fruit juices under study. This included the quantification of essential vitamins, minerals, and other bioactive compounds that contribute to the health benefits of consuming fruit juices. The findings from this analysis were used to compare the nutritional value of commercial and homemade fruit juices, as well as to identify the most nutrient-dense options for consumers . Vitamin Content Fruit juices are rich sources of various vitamins, including Vitamin C, Vitamin A, and B-complex vitamins. The study found that homemade juices generally had higher vitamin concentrations compared to their commercial counterparts. Mineral Composition Fruit juices contain a range of essential minerals, such as potassium, calcium, and magnesium. The analysis revealed that the mineral profiles varied significantly between different fruit juice varieties, with some juices providing higher concentrations of certain minerals. Antioxidant Activity Many fruit juices are known for their high antioxidant content, which can provide protection against oxidative stress and inflammation. The study measured the antioxidant capacity of the juices, finding that certain varieties, such as pomegranate and blueberry, had particularly potent antioxidant properties.

8. Comparative Study of Commercial and Homemade Fruit Juices The investigatory project also conducted a comparative analysis between commercial and homemade fruit juices to assess their differences in terms of chemical composition, nutritional value, and sensory characteristics. This comparative study provided valuable insights into the advantages and disadvantages of each type of fruit juice, and helped to identify the factors that contribute to the overall quality and consumer appeal of these beverages. 1 Ingredient Composition Commercial fruit juices often contain additional ingredients, such as sweeteners, preservatives, and artificial flavorings, which can impact their nutritional profile and taste. Homemade juices, on the other hand, are typically made with just the fresh fruit and water, resulting in a more natural and unadulterated product. 2 Nutritional Content The study found that homemade fruit juices generally had higher concentrations of essential vitamins, minerals, and antioxidants compared to their commercial counterparts. This is due to the minimal processing and preservation methods used in homemade preparations, which help to retain the natural nutritional properties of the fruit. 3 Sensory Evaluation The comparative analysis also included a sensory evaluation, where a panel of trained assessors evaluated the appearance, aroma, flavor, and overall acceptability of the fruit juices. The results showed that homemade juices were often perceived as fresher, more natural, and more appealing to consumers than their commercial counterparts .

9. Materials and Equipment : Chemicals: Iodine solution (0.01 M) Potassium iodide (KI) Starch solution (as indicator) Sodium thiosulfate solution (0.1 M) Distilled water 2.Apparatus: Burette Pipette Conical flask Beakers White tile (to observe color change) Dropper Stirring rod Analytical balance (for precise measurements) Fruit juices (freshly squeezed or packaged) Standard vitamin C (ascorbic acid) solution for calibration

10. The iodine titration method relies on the reaction between iodine and ascorbic acid (vitamin C). Ascorbic acid reduces iodine (I₂) to iodide (I⁻), and the amount of iodine required to react with the ascorbic acid is directly proportional to the vitamin C content. The reaction can be written as: C6​H8​O6​+I2​→C6​H6​O6​+2I− The iodine solution will be titrated against the fruit juice, and the endpoint is reached when the iodine has completely reacted with all the ascorbic acid. The starch solution is used as an indicator, which turns blue-black when excess iodine is present. Theory

11. 4.Titration Procedure: Fill a burette with the iodine solution. Pipette 10 ml of the fruit juice into a clean conical flask. Add a few drops of starch solution to the fruit juice in the conical flask. Titrate the iodine solution from the burette into the conical flask, stirring continuously, until the blue-black color persists, indicating the endpoint. Record the volume of iodine solution used. Methodology : Preparation of Fruit Juices: Freshly squeeze fruit juices (orange, lemon, and apple) or use commercially available juices. If using fresh fruit, filter the juice to remove pulp. Measure the exact volume (10 ml) of juice to be titrated. Preparation of Standard Iodine Solution: Prepare a 0.01 M iodine solution by dissolving iodine crystals in potassium iodide solution. (Standardize the iodine solution using a known concentration of vitamin C to ensure accuracy.) 3.Preparation of Starch Indicator: Prepare a starch solution by dissolving a small amount of starch in boiling water. Allow it to cool before use.

12. Table for Multiple Fruit Juices: Fruit Juice Volume of Juice Titrated (mL) Volume of Iodine Solution Used (L) Molarity of Iodine Solution (M) Vitamin C (mg/100 mL) Orange 10 0.000025 0.01 0.44025 Lemon 10 0.000022 0.01 0.3870 Apple 10 0.000015 0.01 0.2641 Grape 10 0.000020 0.01 0.3522 5.Calculation of Vitamin C Content: The amount of vitamin C in the sample is calculated using the formula: Vitamin C (mg)=V×M×176.1Volume of juice (mL) Where: V = volume of iodine solution used in liters M = molarity of iodine solution 176.1 = molecular weight of ascorbic acid (C₆H₈O₆) in g/mol The result will give the amount of vitamin C in milligrams per milliliter of juice.

13. Calculation To calculate the Vitamin C content in fruit juices using the iodine titration method, we will use the formula: Vitamin C (mg) = V × M ×176.1 Where: V = Volume of iodine solution used (in liters) M = Molarity of iodine solution (in moles per liter) 176.1 = Molecular weight of ascorbic acid (C₆H₈O₆) in g/mol (this converts the moles of ascorbic acid to grams) The result will give the amount of Vitamin C in milligrams per milliliter of juice.

14. tep -by-Step Calculation for Each Fruit Juice: Orange Juice: Volume of iodine solution used = 0.000025 L Molarity of iodine solution = 0.01 M Applying the formula: Vitamin C (mg/100 mL)=0.000025×0.01×176.1=0.44025mg/100 mL 2.Lemon Juice: Vitamin C (mg/100 mL)=0.000022×0.01×176.1=0.3870mg/100 mL Volume of iodine solution used = 0.000022 L Molarity of iodine solution = 0.01 M Applying the formula: 3.Apple Juice: Volume of iodine solution used = 0.000015 L Molarity of iodine solution = 0.01 M Applying the formula: Vitamin C (mg/100 mL)=0.000015×0.01×176.1=0.2641 mg/100 mL 4.Grape Juice: Volume of iodine solution used = 0.000020 L Molarity of iodine solution = 0.01 M Applying the formula: Vitamin C (mg/100 mL)=0.000020×0.01×176.1=0.3522 mg/100 mL

15. Observations and Result : The iodine solution should gradually decolorize as it reacts with vitamin C in the fruit juice. The color change from colorless to blue-black indicates the presence of excess iodine, which signals the endpoint of the titration. Record the volume of iodine used for each fruit juice tested. Conclusion: The Vitamin C content varies across different fruit juices. In this example: Orange Juice has the highest Vitamin C content per 100 mL (0.44025 mg). Apple Juice has the lowest Vitamin C content per 100 mL (0.2641 mg). This experiment highlights the importance of using the iodine titration method for determining the ascorbic acid (Vitamin C) content in different fruit juices and understanding the nutritional variations between them.

16. BIBLIOGRAPHY http://www.fruitjuices.com.in/ https://openai.com/ Google images https://www.wikipedia.org /