sitelogo
 Home»Chemistry» Comparative study of physico-chemical properties and essential mineral of some fruit juice orange and tomato

Comparative study of physico-chemical properties and essential mineral of some fruit juice orange and tomato

 Department: Chemistry  
 By: usericon bapatigi7954  

 Project ID: 7434
   Rating:  (3.0) votes: 2
Rate this project
   Price:₦2000
Abstract
This study is aimed at comparing the physicochemical properties and essential minerals of tomato and orange fruits. Healthy, mature, ripe orange fruits and fresh tomatoes were purchased from the Kure Modern Market in Minna Niger State. Mouldy and wounded fruits were exempted to avoid contamination, changes in colour, ta Oranges and tomatoes were washed, peeled and cut into reasonable pieces. Juices from the cut samples were extracted with the aid of an electric blender and filtered with the aid of a Fine-mesh sieve to obtain a clear juice. Preliminary work was carried out to determine the yield, pH of the oranges. Two varieties of oranges, namely late Valencia and Pineapple were selected and used in the formulation of the fruit juices ste or flavour of the juice. The samples were transported in a polythene bag to the institution of Ibrahim Badamasi Babangida University Science Laboratory for juice formulation, and physico-chemical and mineral analyses. The data were analyzed using one-way ANOVA to compare the physiochemical properties and essential mineral contents of orange and tomato juices. Statistical significance was set at p  0.05. The analysis of orange and tomato juices revealed notable differences in their acidity, physical properties, and mineral compositions. Oranges exhibited a mean total titratable acidity of 4.175%, suggesting moderate variability among samples but with a predominant concentration around the mean. The specific gravity indicated that oranges were slightly denser than water, with a relatively uniform density among the sampled oranges. The pH of orange juice was 4.0975, indicating a slightly acidic nature attributed to the presence of citric acid. The protein content exhibited variability, centered around the mean of 0.39%....
Preview +
Other Chemistry project topics and materials you might be interested in
»Minerals and phytochemical analysis of watermelon seeds (Citrullus Lanatus)
»Kinectic study and heavy metals removals from used engine oil treated with groundnut shells
»Synthesis and exploration of ion nanoparticles using costus after flower extract as a reducing agent
»Characteristics of humic substances from strongly acidic soil remediated and restored using humin enhanced biodegradable waste materials
»Characteristics of humic substances from strongly acidic soil remediated and restored using CNB-TECH end product
»Production of hair growth oil and body lotion from Pumpkin and Pawpaw seed oil
»Ethanol production from cocoyam peels
»Analysis of the quality of groundwater (boreholes)
»Biodiesel production using soybean oil and characterization
»Phytochemical and proximate analysis of Combretum Zenkeri Ubi
»Spectroscopic and phytochemical evaluation of methanolic extract of mahogany tree gum for possible biosynthetic process
»Biosynthesis of bark peel of aerial yam-magnesium oxide nano composites for biosensing application
»Production of biolubricant from Carica Papaya seed oil
»Determination of total hydrocarbon and total petroleum hydrocarbon in the sediments of Oturuba river
»Comparative study of physico-chemical properties and essential mineral of some fruit juice orange and tomato

Upload Project

Do you have project materials to share? Upload and earn with it.

Departments