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Edward Leedskalnin writes about his views of how mineral, vegetable and animal life are composed of the North and South pole magnets.
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ANALYSIS OF VEGETABLE AND FRUIT JUICE
Human body is like a machine. It requires food as fuel to keep it going. Food containing correct proportions of the basic ingredients of good nutrition i.e. carbohydrates, fats, proteins, minerals and vitamins are known as a balanced diet. Lack of any of these essential ingredients leads to many diseases. Therefore, doctors and experts advice to include more of vegetables and fruits in the diet because juices of fruits and vegetables are important sources of these nutrients. They contain carbohydrates, vitamins, minerals, free acids, colouring matter and flavouring agents. The free acids act as the instant source of energy for doing day-to-day work. Deficiency of minerals causes one or the other diseases. Deficiency of calcium and phosphorous causes decay of tooth and bones, that of iron causes anemia and deficiency of iodine causes goiter. Therefore, it is essential to investigate the type of minerals and free acids present in the common fruits and vegetables available in the market in order to plan for a balanced diet. The amount and kind of mineral and free acids present in these juices varies from fruit to fruit and vegetable to vegetable.
EXPERIMENT : To analyse the fruit and vegetable juices for the various constituents present in them.
Requirements Test tubes, beaker, burner, test tube holder, laboratory reagents, juices of various fruits and vegetables.
Procedure 1. Test for Acidic or Basic Nature (i) Take about 2.0 ml of each juice in a test tube and add a drop of blue litmus solution or dip a piece of blue litmus paper in it. Note the change in colour : change from blue to red indicates acidic nature. (ii) Determination o pH value. Take about 2.0 ml of each juice in different test tubes and dip pH paper in them. If pH is lees than 7, juice is acidic and if pH is more than 7, juice is basic. 2. Test for Starch Take2 ml of juice in a test tube and add a few drops of iodine solution. Blue colour indicates the presence of starch. 3. Test for Proteins (i) Ninhydrin Test. Take 2-3 ml of juice in test tube and add 3-4 dro ps of ninhydrin solution. Warm gently. Blue colour confirms the presence of protein. Or (ii) Biuret Test. Take about 5 ml of 5% NaOH solution in a test tube and add 2 drop of 1% CuSO4 solution until a permanent blue colour is obtained. Add 2-3 ml of juice to it and shake the solution. Violet coloured precipitate indicates presence of protein in the juice. 4. Test for Carbohydrates
(i) Molischs Test. Take 2-3 ml of juice in a test tube, add 2 ml of 1% solution of -naphthol solution in ethanol. To the mixture add conc.H2SO4 from the side of the test tube. Formation of purple coloured ring indicates the presence of carbohydrates. (ii) Fehling test. To 2 ml of juice, add 1 ml of Fehling solution A and 1 ml of Fehling solution B and boil for 2-3 minutes. Formation of red precipitate indicates the presence of reducing sugars like glucose, maltose, fructose and lactose.
