Presentation of Mini Project

8/22/2019 Presentation of Mini Project

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ABSTRACT

Fruits: as all we know is the major content of daily food habitat.

Fruits is defined as the flowering part of the plant, they areripened part of the ovary of plant together with adjacent tissues.

Fruits are fleshy or pulpy in character often juicy and usuallysweet with fragment, aromatic flavors.

According to the major fruits that we have taken, like apple,grapes, sapota and orange. As it is known those fruits containdifferent level of vitamins, proteins, carbohydrate and minerals.

These contents are measured here by the methods of Lowryextraction techniques, phosphate buffer and Benedictsquantitative process.Those fruits are also tested for there moisture content and ash

content.


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BROAD SPECTRUMABOUT FRUITS

In broad terms, a fruit is a structure ofplants that contains its seeds.

Taken strictly, this definition excludes

many structures that are "fruits" in thecommon sense of the term, such as thoseproduced by non-flowering plants

Fruits are the means by which many plantsdisseminate seeds.
http://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Plant


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CLASSIFICATION OFFRUITS

Fruits can be classified in to four types asfollows:

SIMPLE FRUITS e.g. grapesCOMPOUND FRUITS e.g. orange ACCESSORY FRUITS e.g. appleMULTIPLE FRUITS e.g. pineapple


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ESTIMATION OF PROTEIN BY LOWRYS METHOD

MATERIALS USED:-

Alkaline copper reagent:Folin phenol reagent:Samples (extracted protein)

PROCEDURE:sample of fruits are taken in four test tubesThen each of the samples was diluted with 1ml of folin phenol reagent.

Then each of the samples was centrifuged and the supernatant werecollected.0.5ml of four different samples was taken in four different test tubes.

Then 5ml of alkaline copper reagent added to each test tube andincubated at room temperature for 10minutes.

To each test tube 0.5ml folin phenol reagent was added and contents weremixed well.Blue colour developed was read in calorimetrically at 640nm.


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Estimation of protein by Lowrys method

SAMPLES AMOUNT(ml)

OD

AT

640nm

OD VALUES

APPLE 1 0.196

GRAPES 1 0.285

ORANGE 1 0.423

SAPOTA 1 0.421


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ESTIMATION OF PROTEIN USING PHOSPHATE BUFFER

PREPARATION OF 0.1M PHOSPAHTE BUFFER OF PH 7:

MATERIALS:

Monobasic buffer (potassium orthophosphate purified LR)( 13.9gm in1000ml) [sol A]

Dibasic Buffer (disodium hydrogen orthophosphate dehydratepurified) (26.825g in 1000ml) [sol B]

And then 39ml of solution A and 61ml of solution B was taken and bothof them were mixed well.

PROCEDURE:

1 ml of each sample solution was taken to four different test tubes and5ml of phosphate buffer (sol.A+sol.B) was added to each test tubes.

Faint purple colour was developed and was read in calorimetrically at

540nm.


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Estimation of protein using phosphate buffer

SAMPLES AMOUNT(ml)OD

AT

540nm

OD VALUES

APPLE 1 1.21

GRAPES 1 1.36

ORANGE 1 2.54

SAPOTA 1 2.52


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ESTIMATION AND EXTRACTION OF GLUCOSE USINGBENEDICTS QUANTITATIVE REAGENT:

MATERIALS:

Benedicts quantitative reagentStandard glucose.PROCEDURE:

20gm of each sample (apple, sapota, grapes and orange) was weighed and grindwith the help of grinder to extract juice. This juice further filtered through muslin clothand supernatant was collected and volume measured.

TRITATION

Standard glucose is taken in burette.5ml of BQR is taken into conical flask. Add 2-3 gm of sodium carbonate.Add few porcelain tiles to reduce the risk of pumping and heated at 600c. This is thentitrated against standard glucose taken in burette.End point was chalky white precipitate with disappearance of blue colour. Titration isrepeated to get concordant value.


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SL.NO VOLUME OFBQR

BURETTEREADING

VOLUMEOF STD.GLUCOSE(ml)

CONCORDANTVALUE

INDICATOR

INITIAL FINAL

1 5 0 9.2 9.2 9.2 SELF

1 5 0 9.2 9.2 9.2 SELF

S A M P L E S

GRAPES 5 0 1.2 1.2 1.2 SELF

APPLE 5 0 1.3 1.3 1.3 SELF

ORANGE 5 0 1.8 1.8 1.8 SELF

SAPOTA 5 0 0.6 0.6 0.6 SELF


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RESULTS OF TITRATION

1GRAM OF GRAPES CONTAINS = 395.8Mg OFGLUCOSE

1 GRAM OF APPLE CONTAINS = 353.84Mg OF

GLUCOSE

1 GRAM OF ORANGE CONTAINS = 255.55 Mg OF

GLUCOSE

1 GRAM OF SAPOTA CONTAINS = 766.66 Mg OF

GLUCOSE


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ESTIMATION OF MOISTURE CONTENT:

Four empty Petri plates were dried well and weighed (W1). 1gm of four different

fruits (Apple, Orange, Grapes and Sapota) was weighed and kept in different Petri platesand weighed again (W2). Then Petri plates were kept in hot air oven at 1000c for 1 hour and

then took out by the help of gloves and weighed (W3).

MOISTURE CONTENT= ( W2-W3/W1)* 100

SAMPLES APPLE ORANGE SAPOTA GRAPE

DRY PETRI PLATESWEIGHT (W1)

97.63 89.89 91.26 94.08

WEIGHT OF PETRI

PLATES WITH 1GMFRESH FRUIT (W2)

98.72 91.72 92.96 95.22

WEIGHT OF PETRIPLATES AFTER 1HOURINCUBATION AT 1000C

98.70 90.24 92.36 94.50

MOISTURE CONTENT 0.0204 1.64 0.657 0.765


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ESTIMATION OF ASH CONTENT:

Four empty Petri plates were dried well and weighed (W1). 1gm of four different fruits

was weighed and kept in different Petri plates and weighed W2. Then the Petri plateswere kept in hot air oven at 1000c for 2 hours. And after the Petri plates were took outand weighed again (W4).

ASH CONTENT= (W2-W3/W1)*100

SAMPLESAPPLE ORANGE SAPOTA GRAPE

DRY PETRI PLATES WEIGHT(W1)

98.04 91.71 92.04 94.27

WEIGHT OF PETRI PLATES

WITH 1GM FRESH FRUIT (W2)

93.04 92.71 93.04 95.38

WEIGHT OF PETRI PLATESAFTER 1HOUR INCUBATION AT1000C

92.28 91.70 92.28 94.52

ASH CONTENT 0.775 0.011 0.825 0.91


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RESULT AND CONCLUSION

According to the estimation and measurement ofthe different contents in the fruits like apple,grapes, orange and sapota. It is concluded that

protein content of Sapota and orange is

maximum than all. Water content of orange is

more than all the fruits.

The carbohydrate content of sapota is also

maximum than other fruits.So it is then concluded that sapota juice containsalmost all the ingredients when it is compared

with all the taken fruit juices.


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