Page 106 - Chemistry - XI

CARROT

S. No. Experiment Observation Inference
1. Carbohydrates
(a) To 2 mL of the juice, add 2–3 drops of Black colour is Carbohydrate is
conc. H SO . appeared. indicated.
2 4
(b) To the juice, add Molisch reagent. A violet ring is formed. Carbohydrate is
confi rmed.

2. Proteins
(a) To the juice, add conc. HNO and heat. No colour change. Protein is absent.
3
(b) To the juice, add Millon’s reagent. No ppt. is formed. Protein is absent.

(c) Perform the biuret test. No colour change. Protein is absent

3. Starch
(a) Add iodine solution. No colour change. Starch is absent.

4. pH value

Add 1–2 drops of universal indicator. Juice has a pH value It is slightly acidic.
of 6.5.

Result
1. Lemon: It contains monosaccharides (carbohydrates). Proteins and starch are absent. pH is 4, i.e.
acidic.

2. Tomato: It contains carbohydrates. It does not contain proteins and starch. pH is 4, i.e. acidic.
3. Radish: It contains carbohydrates. No proteins and starch are present. pH is 6.5, i.e. slightly acidic.
4. Carrot: It contains carbohydrates. Proteins and starch are absent. pH is 6.5, i.e. slightly acidic.

VIVA VOCE

Q1. Which monosaccharide is present in fruits?
Ans. Glucose and fructose

Q2. Which vegetable juice is a source of vitamin A?
Ans. Carrot
Q3. Name vegetables and fruits which contain iron.
Ans. Spinach, apple, Lotus stem (Kamal kakdi), caulifl ower greens, celery greens, soyabean, horse gram
(kala-chana), mustard, fenu-greek

Q4. What are the important constituents of fruit and vegetable juices?
Ans. Carbohydrates, proteins, iron, starch, etc.

Q5. Name a few vegetables and fruits containing vitamin C.
Q5. Name a few vegetables and fruits containing vitamin C.
Ans. Lemon, amla, tomato, orange, sweet lemon, etc.
Ans. Lemon, amla, tomato, orange, sweet lemon, etc.
104