chemistry project on glucose content in fruit juices
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Chemistry project on glucose content in fruit juicesTRANSCRIPT
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CHEMISTRY PROJECT
ON
GLUCOSE CONTENT IN FRUIT JUICES
NAME: Mud i t Chhabra
CLASS: X I I -B
ROLL NUMBER:
SCHOOL: Good ley Pub l i c Schoo l
YEAR: 2012 -2013
SUBMITTED TO: Mrs Shashwat i Sen Gupta
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AIM
TO DETERMINE THE AMOUNT OF GLUCOSE
IN FRUIT JUICES.
ACKNOWLEDGEMENT I sincerely express my
gratitude towards my chemistry
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teacher Mrs Shashwati Sen Gupta for her expert guidance and suggestions given to me
during this project. I gratefully acknowledge that without her
valuable guidance and comments it would not have
been possible for me to complete this project in time.
Name: Mudit Chhabra Class: XII – B
INTRODUCTIONCarbohydrates are one of the most important bio molecules present in living cells. These are widely
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distributed both in plants and animals. Carbohydrates are synthesized by plants by the process known as photosynthesis, given by the reaction.
Glucose so formed is stored as starch , sucrose ,maltose, etc. in various parts of the plants e.g. glucose synthesized by leaves is stored as starch in potato, as sucrose in liquid form in sugarcane and beet root ,as juices in rice , as juices in rice grains etc.
Carbohydrates are regarded as hydrates of carbon and have general formula (CH20) n. Depending on hydrolysis, carbohydrates are of three types:
MONOSACCHARIDES : Carbohydrates which cannot be further hydrolysed to a simpler unit. Eg.glucose and fructose.
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DISACCHARIDES: Carbohydrates which yield two MONOSACCHARIDES units on hydrolysis. E.g. sucrose, lactose and maltose.
POLYSACCHARIDES: Carbohydrates which yield large number of MONOSACCHARIDES units on hydrolysis, E.g. starch, glycogen and cellulose.
GlucoseIt is an aldohexose and is most widely distributed monosaccharide. It occurs in large quantity in ripen grapes so it is called grape sugar. It also occurs in most other fruits like honey saps of plants in animal glucose is a source of energy and remains in blood and tissues by the reaction.
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An adult on an average contains 5 to 6 grams of glucose in blood which is sufficient to supply energy for 15 minutes. Excess of glucose is stored in liver and glycogen and reconverted into glucose when required
Hormone insulin controls glucose level in blood. A higher glucose level cause a disease called diabetes mellitus and is exerted in urine. Molecular formula of glucose is:
THEORYGlucose reacts with Fehling solution to form red precipitate of cuprous oxide. A known value of Fehling solution is titrated against a standard solution of glucose and then with unknown /
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sample of grapes sugar juice, using methylene blue as indicator.
Fehling solution of two types:
A=aq. Copper sulphate cuso4 (aq.)
B=alkaline sodium potassium tartrate
Reaction of glucose and Fehling solutions is an oxidation reaction. A Fehling solution oxidizes aldehyde to carboxylic acid and gets reduced to cu+.
EXPERIMENT 1 APPARATUS REQUIRED
BURETTEPIPETTECONICAL FLASKBURETTE STAND
CHEMICALS REQUIRED
FEHLING SOLUTION OF A AND B
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GLUCOSE (SOLID)ORANGE JUICE , APPLE JUICE , PEAR JUICE AND POMEGRANATE JUICEMETHYLENE BLUE
EXPERIMENT FOR FRUIT JUICES
PROCEDURE1. Prepare Fehling solution by mixing equal volumes of Fehling solution A and B.
2. Take fruit juice and dissolve in 250 ml of distilled water, filled up to the mark.
3. Take the burette, clean it with chromic acid, then with distilled water.
4. Fill the burette up to convention point. React the lower meniscus of the fruit juice in burette.
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5. Pipette out 20 ml of Fehling solution in conical flask and boil the contents over the gauze.
6. Add fruit juice in hot Fehling solution from burette until the colour of the solution is Pale blue and then drop wise, till the colour just disappears.
Observation table for standard glucose solution
S.NOVOLUME OF FEHLING SOLUTION (ml)
INITIAL READING (ml)
FINAL READING (ml)
VOLUME OF THE GLUCOSE SOLUTION (ml)
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CONCORDANT VALUE = ml
CALCULATIONS(Standard glucose solution)
Fehling solution = Glucose solution
M (Fehling)*V (Fehling) = V (Glucose)*V (Glucose)
M1*V1 =
M1*20 =
M1 =
Strength of Glucose = Molarity * Molecular Mass
=
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=
Observation table for Orange Juice
S.NOVOLUME OF FEHLING SOLUTION (ml)
INITIAL READING (ml)
FINAL READING (ml)
VOLUME OF THE GLUCOSE SOLUTION (ml)
CONCORDANT VALUE = ml
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CALCULATIONS(Orange juice)
Fehling solution = Glucose solution (Fruit juice)
M (Fehling)*V (Fehling) = V (Glucose)*V (Glucose)
M (orange juice) = M (Fehling)*V (Fehling)/ V (Glucose)
=
M (orange juice) =
Strength of Glucose (orange juice) = Molarity * Molecular Mass
=
=
Percentage of glucose in orange juice =
Strength of Glucose (orange juice)/ Strength of standard Glucose
=
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=
Orange juice consists of glucose =
Observation table for Apple Juice
S.NOVOLUME OF FEHLING SOLUTION (ml)
INITIAL READING (ml)
FINAL READING (ml)
VOLUME OF THE GLUCOSE SOLUTION (ml)
CONCORDANT VALUE = ml
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CALCULATIONS(Apple juice)
Fehling solution = Glucose solution (Fruit juice)
M (Fehling)*V (Fehling) = V (Glucose)*V (Glucose)
M (Apple juice) = M (Fehling)*V (Fehling)/ V (Glucose)
=
M (Apple juice) =
Strength of Glucose (Apple juice) = Molarity * Molecular Mass
=
=
Percentage of glucose in Apple juice =
Strength of Glucose (Apple juice)/ Strength of standard Glucose
=
=
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Apple juice consists of glucose =
Observation table for Pear Juice
S.NOVOLUME OF FEHLING SOLUTION (ml)
INITIAL READING (ml)
FINAL READING (ml)
VOLUME OF THE GLUCOSE SOLUTION (ml)
CONCORDANT VALUE = ml
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CALCULATIONS(Pear juice)
Fehling solution = Glucose solution (Fruit juice)
M (Fehling)*V (Fehling) = V (Glucose)*V (Glucose)
M (Pear juice) = M (Fehling)*V (Fehling)/ V (Glucose)
=
M (Pear juice) =
Strength of Glucose (Pear juice) = Molarity * Molecular Mass
=
=
Percentage of glucose in Pear juice =
Strength of Glucose (Pear juice)/ Strength of standard Glucose
=
=
Pear juice consists of glucose =
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Observation table for Pomegranate Juice
S.NOVOLUME OF FEHLING SOLUTION (ml)
INITIAL READING (ml)
FINAL READING (ml)
VOLUME OF THE GLUCOSE SOLUTION (ml)
CONCORDANT VALUE = ml
CALCULATIONS(Pomegranate juice)
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Fehling solution = Glucose solution (Fruit juice)
M (Fehling)*V (Fehling) = V (Glucose)*V (Glucose)
M (Pomegranate juice) = M (Fehling)*V (Fehling)/ V (Glucose)
=
M (Pomegranate juice) =
Strength of Glucose (Pomegranate juice) = Molarity * Molecular
Mass
=
Percentage of glucose in Pomegranate juice =
Strength of Glucose (Pomegranate juice)/ Strength of standard
Glucose
=
=
Pomegranate juice consists of glucose =
RESULT
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Percentage of glucose in ORANGE juice =
Percentage of glucose in APPLE juice =
Percentage of glucose in PEAR juice =
Percentage of glucose in POMEGRANATE
juice =