ARISHA KHAN
CLASS 11 E
ADMN. NO - 13559
Introduction
Samples to be used
Theory
Materials required
Procedure
Observation
Result
Bibliography
Vegetable juice and fruit juice is a juice drink made primarily of blended
vegetables and fruits and also available in the form of powders. 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 a good amount of nutrients sufficient enough to
supply our body with its required daily nutrition. Nutrients like
carbohydrates, proteins, fats, vitamins, minerals, etc. This project deals
with finding out various constituents and compositions of vegetables and
fruits. Analyzing 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 [Link] this project presence of Carbohydrates, Proteins. Fats
and minerals are analyzed through different experiments
The pH (potential of hydrogen) is a scale used to measure the acidity or alkalinity of a
solution. It was introduced by Danish chemist Søren Sørensen in 1909. The pH scale ranges
from 0 to 14, where a pH of 7 is considered neutral. Values below 7 indicate acidity, and
values above 7 indicate alkalinity (basicity).
pH is based on the concentration of hydrogen ions (H⁺) in a solution. In acidic solutions, there
is a high concentration of H⁺ ions, while in basic solutions, hydroxide ions (OH⁻) dominate.
Mathematically, pH is defined as the negative logarithm of the hydrogen ion concentration:
pH = –log₁₀[H⁺]
This means each pH unit represents a tenfold change in H⁺ concentration. For example, a
solution with a pH of 4 is ten times more acidic than one with a pH of 5.
Measuring pH is crucial in fields like biology, agriculture, food science, and environmental
science. It affects chemical reactions, nutrient availability, and microbial activity. pH can be
tested using indicators, pH paper, or digital pH meters for precise readings.
Fresh fruit juice (e.g., lemon, apple, orange)
pH test strips or a digital pH meter
Clean containers
Distilled water
Stirring stick or spoon
Method 1: Using pH Strips
Pour juice into a clean container.
Dip a pH strip into the juice for a few seconds.
Compare the strip color to the provided pH scale chart.
Record the pH..
Method 2: Using a Digital pH Meter
Calibrate the meter using standard buffer solutions (pH 4 and 7).
Rinse the probe with distilled water and dry gently.
Insert the probe into the juice sample.
Wait for the reading to stabilize, then record the pH value.
When cucumber juice is applied to pH paper, it typically turns the paper a
light green to yellow-green color, This indicates a slightly basic to neutral
pH, usually in the range of:
pH 6 to 7.5
Why:
Cucumber juice contains mostly water and minerals, with very low acidity.
It's one of the few vegetable juices that can be close to neutral or mildly alkaline.
Carrot juice typically turns pH paper green to yellow-green, indicating it is slightly
acidic to neutral, with a pH range of:
pH 5.5 to 6.5
Why:
Carrot juice contains mild organic acids (like malic acid), but in low concentrations.
It's less acidic than most fruit juices and is often close to neutral.
Tomato juice turns pH paper yellow to orange, indicating it is
moderately acidic, with a typical pH range of:
pH 4.0 to 4.6
Why:
Tomatoes contain natural acids like citric acid and malic acid.
This acidity gives tomatoes their tangy flavor and helps
preserve them.
Apple juice turns pH paper yellow to yellow-green, indicating it is acidic, with a
typical pH range of:
pH 3.0 to 4.0
Why:
Apples contain malic acid, which gives them their tartness.
Among the four, apple juice is the most acidic,
followed by tomato. Carrot juice is mildly acidic, and
cucumber juice is the least acidic—often neutral or
slightly basic. pH paper changes color from yellow
(acidic) to green or blue-green (neutral/basic),
helping visually compare their acidity.
[Link]/VanshPatil.
study-onacidityof-
vegetables
[Link]
[Link]
