SUBMITTED BY HITESH SINGH CLASS 12 A

Chemistry Investigatory Project

ANALYSIS OF AN FOOD ITEMS FOR PRESENCE OF CARBOHYDRATES FATS, & PROTEINS

Chemistry Investigatory Project

CERTIFICATE OF AUTHENTICITY
This is to certify that HITESH SINGH, a student of class XII has successfully completed the research analysis project on the topic Analysis of Food Stuff for the presence of Carbohydrates, Proteins, Fats and oils under the guidance of Mrs. Vandana Suri (Subject teacher). This project is absolutely genuine and does not indulge in plagiarism of any kind. The references taken in making this project has been declared in bibliography. (Subject Teacher) (Principal)

Chemistry Investigatory Project

Mrs.VANDANA SURI PADROO

Mrs.NEERJA

Chemistry Investigatory Project

ACKNOWLEDGEMENT
Success is the progressive realization of a worthy goal, says our respected Principal, SOS HERMANN GMEINER SCHOOL, SECTOR-29, Faridabad. I wish my deep gratitude to my Principal & respected teachers Mrs. VANDANA SURI, whose eloquent guidance and valuable suggestions have been indispensable in bringing out this assigned project successfully. It is through there practical knowledge, there suggestion and help offered by them from time to time that brought great confidence in taking up this work and synchronizing my efforts in accomplishment of the project work. I also express my gratitude to the Laboratory Assistant Mr.Ramdayal, who has greatly helped me in completion of experiments and this project.

Chemistry Investigatory Project

INDEX

Purpose & Objective Theoretical Background Analysis experiment No. 1 Analysis experiment No. 2 Analysis experiment No. 3 Bibliography

Chemistry Investigatory Project

PURPOSE & OBJECTIVE

The common food items, we consume in our daily life, mainly contain food nutrients namely carbohydrates fats, proteins and vitamins. These nutrients are necessary in a balance diet, which is essential to maintain the good health. The carbohydrates and fats provide us energy for the activities of various organs by combustion. Proteins build up, maintain and reaper our body tissues. As such the study and analysis of simple chemical reactions of these compounds and their detection (in foodstuff) carries significance. In this project, we shall investigate & analyze various food items for presence of :

1. CARBOHYDRATES 2. FATS & Oils 3. PROTEINS

Chemistry Investigatory Project

THEORITICAL BACKGROUND
Before we go into the analysis, we shall be describing the chemical composition, their basic properties (physical as well as chemical) and various tests/procedures to analyze the presence of food nutrients namely carbohydrates, fats and proteins in them.

CARBOHYDRATES
Chemical composition : Carbohydrates literally means hydrates of carbon. These are compounds of carbon, hydrogen & oxygen having general formula Cx(H2O)y for example, glucose,C6(H2O)6 or C6(H2O)11 sucrose,C12(H2O)11 or C12H22O11 etc. starches and various forms of cellulose ,wood, paper & cotton are also carbohydrates.

Chemistry Investigatory Project

Properties : Carbohydrates are generally optically active because these contain asymmetric carbon atoms. These provide energy for functioning of living organisms. Chemically these are polyhydroxy aldehydes or polyhydroxy ketones or substances rates can therefore be detected by exploiting the presence of these groups in the samples.

Tests for carbohydrates in food items : The presence of carbohydrates in food stuffs can be detected by performing following tests : Molischs Test Fehlings solution test Benedicts solution test Tollens test Iodine test

Chemistry Investigatory Project

FATS & OILS

Chemical composition : Fat and oils are Easters of long chain fatty acids and glycerol ( a polyhydric alcohol) and therefore also called glycerides. Generally, glycerides of saturated fatty acids area called fats while that of unsaturated acids are called oils. Oils area generally liquid at room temperature and fats are solids or semisolids. Tests for Fats or oils in food items : The presence of Fats or oils in food stuffs can be detected by performing following tests : Translucent spot test Solubility test Acrolein Tests Baudouin test

Chemistry Investigatory Project

PROTEINS
Chemical composition : Proteins are complex nitrogenous organic compounds of high molecular masses. These are essential constituents of living beings. Animals can live without carbohydrates and fats for some time but not without proteins. Proteins helps in growth and maintenance of body. Proteins on hydrolysis with strong acids and hydroxides give a mixture of about 25 amino acids. Proteins form colloidal dispersions in water and neutral salt solution. These are insoluble inorganic solvents . Tests for Proteins in food items : The presence of Proteins in food stuffs can be detected by performing following tests : - Xanthoprotein test - Biuret test - Millions test - Ninhydrin test

Chemistry Investigatory Project

EXPERIMENT NO.1
AIM:To analyze the presence of fats, proteins and carbohydrates in a sample of potatoes.

APPARATUS REQUIRED :Test tubes Test tube stand

CHEMICALS REQUIRED :Reagents as required for testing and analysis of fats, proteins and carbohydrates for various test.

A sample of potatoes in crushed with water .

PROCEDURE :Molischs test : Take about 50 gms of meshed potatoes in a test tube. Dissolve it in 0.5 ml of water and add 2 drops of 10% solution of - naphthol in alcohol or carbon tetra chloride (molischs reagent) Add 1 ml of conc. Sulfuric acid along the side of the tube, so that its form another layer.

Chemistry Investigatory Project

 Note the observation. A violet/ red rind confirms to the presence of carbohydrates . Iodine Test : Take about 50 gms of meshed potatoes in a test tube. Add few drops of Iodine solution in it. Note the observation. The blue colour confirms the presence of starch.

OBSERVATIONS :
Sl. Test performed 1. Molischs Test 2. Iodine solution Test Observations Violet ring Blue Black colour Inference Carbohydrate Starch

RESULTS & CONCLUSION :During the analysis experiment, the given sample of potatoes the contain the following nutrients : - Carbohydrates - Starch However, a balanced diet is the prefect combination of all nutrients i.e. cryohydrates, proteins, fats, oils and vitamins.

Chemistry Investigatory Project

EXPERIMENT NO. 2
AIM:To analyze the presence of fats, proteins and carbohydrates in a sample of Bread.

APPARATUS REQUIRED :Test tubes Test tube stand

CHEMICALS REQUIRED :Reagents as required for testing and analysis of fats, proteins and carbohydrates for various test.

A sample of Bread crushed with water .

PROCEDURE :Molischs test : Take about 50 gms of meshed bread in a test tube. Dissolve it in 0.5 ml of water and add 2 drops of 10% solution of - naphthol in alcohol or carbon tetra chloride (molischs reagent) Add 1 ml of conc. Sulfuric acid along the side of the tube, so that its form another layer. Note the observation. A violet/ red rind confirms to the presence of carbohydrates . Biuret Test :

Chemistry Investigatory Project

 Take 2ml meshed sample of bread in a test tube. Add few drops of sodium hydroxide solution. Add very dilute solution of copper sulphate drop-wise. Note the observation. The appearance of violet colour confirms the presence of proteins. Xanthoprotein Test : Take 2ml meshed sample of bread in a test tube. Add few drops of 2ml of conc. Nitric acid. Shake for some time and keep aside. Note the observation. The appearance of deep yellow colour confirms the presence of proteins.

OBSERVATIONS :
Sn. 1. 2. 3 Test performed Molischs Test Buiret Test Xanthoprotein test Observations Violet ring Violet colour Yellow ppt Inference Carbohydrates Proteins Proteins

RESULTS & CONCLUSION :During the analysis experiment, the given sample of Bread the contain the following nutrients : - Carbohydrates - Proteins However, a balanced diet is the prefect combination of all nutrients i.e. cryohydrates, proteins, fats, oils and vitamins.

Chemistry Investigatory Project

BIBILIOGRAPHY
NCERT Text book on Chemistry

Together with Lab Manual Chemistry - Class XII

Arya Publications on Chemistry laboratory Manual

Dictionary of Science

Selected Web-sites

Chemistry Investigatory Project