Chemistry class XII CBSE project Maulik Sharma Delhi

TO COMPARE THE COMPOSITION OF FRESH AND FERMENTED COCONUT WATER

Maulik Sharma XIIth A

ACKNOWLEDGEMENT “There are times when silence speaks so much loudly than words of praise to only as good as belittle a person, whose words do not express, but only put a veneer over the true feelings, which are of gratitude at this point of time”

I would like to express my sincere gratitude to my Chemistry Teacher Mrs. Sandhya Bindal for her vital support, guidance and encouragement, without which this project would not have come forth. I am also highly indebted to our laboratory assistant Mr. Pramod for his guidance and constant supervision as well as for providing necessary information regarding the project and also for their support in completing the project.

CERTIFICATE This is to certify that Maulik Sharma, student of Class XII A, Ramjas School, Anand Parvat has completed the project titled TO COMPARE THE COMPOSITION OF FRESH AND FERMENTED COCONUT WATER during the academic year 2012-13, and submitted satisfactory report as compiled in the following pages, under the supervision of Mrs. Sandhya Bindal, HOD Chemistry of the school

Mrs. Sandhya Bindal HOD Chemistry Ramjas School

The coconut (Cocos nucifera L.) is an important fruit tree in the tropical regions and the fruit can be made into a variety of foods and beverages . The edible part of the coconut fruit (coconut meat and coconut water) is the endosperm tissue. Endosperm tissues undergo one of three main modes of development, which are the nuclear, cellular and helobial modes and the development of coconut endosperm belongs to the nuclear mode. Initially, the endosperm is a liquid containing free nuclei generated by a process, in which the primary endosperm nucleus undergoes several cycles of division without cytokinesis (the process in which the cytoplasm of a single eukaryotic cell is divided to form two daughter cells). Cytokinesis then occurs, progressing from the periphery towards the center, thus forming the cellular endosperm layer. At first, the cellular endosperm is translucent and jelly-like, but it later hardens at maturity to become white flesh (coconut meat). Unlike the endosperms of other plants (e.g., wheat and corn), the cellularization process in a coconut fruit does not fill up the entire embryo sac cavity, but instead leaves the cavity solution-filled. This solution is commonly known as coconut water and it is of cytoplasmic origin . Nutrients from coconut water are obtained from the seed apoplasm (surrounding cell wall) and are transported symplasmically (through plasmodemata, which is the connection between cytoplasms of adjacent cells) into the endosperm.

Composition per 100g ENERGY

79 kJ (19 kcal)

Carbohydrates

3.71 g

- Sugars

2.61 g

- Dietary fibre

1.1 g

Fat

0.2 g

Protein

0.72 g

Water

94.99 g

Vitamin A equiv.

0 μg (0%)

- beta-carotene

0 μg (0%)

Thiamine (vit. B1)

0.03 mg (3%)

Riboflavin (vit. B2)

0.057 mg (5%)

Vitamin B6

0.032 mg (2%)

Vitamin C

2.4 mg (3%)

Vitamin E

0 mg (0%)

Vitamin K

0 μg (0%)

Calcium

24 mg (2%)

Iron

0.29 mg (2%)

Magnesium

25 mg (7%)

Phosphorus

20 mg (3%)

Potassium

250 mg (5%)

Zinc

0.1 mg (1%)

APPLICATIONS OF COCONUT WATER 

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Makes an excellent oral rehydration sports beverage - replaces electrolytes from exercise, heat stress and illness Aids in exercise performance Natural isotonic beverage – contains the same level of electrolytes found in human blood Has 15 times the amount of potassium as most sports and energy drinks (264 mg vs 12.5 mg /100 ml) Reduces problems for infants suffering from intestinal disturbances Cardioprotective: helps regular blood pressure (due to high potassium); improves circulation Reduces swelling in hands and feet Prevents abnormal blood clotting

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Aids in kidney function including those with kidney stones; Nutritional support for those with urinary tract/bladder problems Helps balance blood sugar in diabetics Improves digestion Reported by some people to reverse cataracts Contains nutrients that feed friendly gut bacteria Helps relieve constipation or diarrhea Possesses anti-aging properties Nutritional support for healthy skin: restores strength and elasticity to skin; reduces age spots; reduces wrinkles and sagging Regulates the functioning of the intestine which promotes smoother, more hydrated skin Enhances healing of wounds and lesions Supports good vision and provides nutritional support in those who have a tendency towards glaucoma Contains potent antioxidants Nutritionally supports immune function Provides nutrients important in preventing osteoporosis

 Reagents, Chemicals reqd. to test presence anions and cations  Test tubes, test tube stands  Filter Paper  pH paper  glass rod  burner

1. Take some pure coconut water in a flask and add some quality yeast powder in it. 2. Keep it undisturbed for 2-3 days in a dark, cool place.  It is used to produce coconut vinegar.  It is also used to make nata de coco, a jelly-like food.

S EXPERIMENT No. 1 Coconut water + pinch of Ammonium Molybdate + conc HNO3 2 Coconut water + water + lead acetate

3 4 5

6

Coconut water + Ca(OH)2 Coconut water + conc.H2SO4 Coconut water + fresh FeSO4 soltn + conc.H2SO4 dropwise Coconut water + AgNO3 soltn

OBSERVATIONS INFERENCE Yellow crystalline ppt

PO4 present

White ppt SO4 present insoluble in hot ammonium acetate White ppt C2O4 present No odour of vinegar Brown ring observed

CH3COOH absent NO3 present

White ppt soluble in excess ammonium hydroxide

Cl absent

7 8

9 10

11

12 13 14

Coconut water + picric acid Coconut water is introduced into flame using Pt wire Coconut water + NaOH soln + H2S gas Coconut water + Na2HPO4 soln + NH4 in excess Pour a drop of coconut water on pH paper Coconut water + iodine Coconut water + conc. HNO3 Pour a drop of Coconut Water on filter paper

Yellow color

K present

Brick red & golden Flame

Ca, Na present

White ppt

Zn present

White ppt

Mg present

pH=6

Acidic nature

No blue-black colour obtained Yellow ppt not obtained Paper becomes translucent

Starch absent Proteins are absent Fats present

S EXPERIMENT No. 1 Fermented Coconut water + pinch of Ammonium Molybdate + conc HNO3 2 Fermented Coconut water + water + lead acetate 3 4 5

6

Fermented Coconut water + Ca(OH)2 Fermented Coconut water + conc.H2SO4 Fermented Coconut water + fresh FeSO4 soltn + conc.H2SO4 dropwise Fermented Coconut water + AgNO3 soltn

OBSERVATIONS INFERENCE Yellow crystalline ppt

PO4 present

White ppt SO4 present insoluble in hot ammonium acetate White ppt C2O4 present No odour of vinegar Brown ring observed

CH3COOH absent NO3 present

White ppt soluble in excess ammonium hydroxide

Cl absent

7 8

9

10

11

12 13 14

Fermented Coconut water + picric acid Fermented Coconut water is introduced into flame using Pt wire Fermented Coconut water + NaOH soln + H2S gas Fermented Coconut water + Na2HPO4 soln + NH4 in excess Pour a drop of Fermented coconut water on pH paper Fermented Coconut water + iodine Fermented Coconut water + conc. HNO3 Pour a drop of Fermented Coconut Water on filter paper

Yellow color

K present

Brick red & golden Flame

Ca, Na present

White ppt

Zn present

White ppt

Mg present

pH=5

Acidic nature

No blue-black colour obtained Yellow ppt not obtained Paper becomes translucent

Starch absent Proteins are absent Fats present

The pure sample of coconut water contains Chloride, Nitrate, Phosphate, Dichromate, Zinc, Magnesium, Potassium, Calcium, Sodium ions.

The fermented sample of coconut water also contains Chloride, Nitrate, Phosphate, Dichromate, Zinc, Magnesium, Potassium, Calcium, Sodium ions.

BIBLIOGRAPHY : en.wikipedia.org/wiki/Coconut_water  www.mdpi.com/14203049/14/12/5144/pdf  coconutboard.nic.in/tendnutr.ht  http://www.webmd.com/vitaminssupplements/ingredientmono-1261COCONUT%20WATER.aspx?activeIngredie ntId=1261&activeIngredientName=COCO NUT%20WATER