TO COMPARE THE COMPOSITION OF FRESH AND FERMENTED

COCONUT WATER

Maulik Sharma XIIth A

ACKNOWLEDGEMENT“There are times when silence speaks so muchloudly than words of praise to only as good asbelittle 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 BindalHOD ChemistryRamjas School

INTRODUCTIONThe 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 100gENERGY 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

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

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

APPARATUSREQUIRED Reagents, Chemicals reqd. to test

presence anions and cations Test tubes, test tube stands Filter Paper pH paper glass rod burner

FERMENTATION OF COCONUT WATER

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 No.

EXPERIMENT OBSERVATIONS

INFERENCE

1 Coconut water + pinch of Ammonium Molybdate + conc HNO3

Yellow crystalline ppt

PO4 present

2 Coconut water + water + lead acetate

White ppt insoluble in hot ammonium acetate

SO4 present

3 Coconut water + Ca(OH)2

White ppt C2O4 present

4 Coconut water + conc.H2SO4

No odour of vinegar

CH3COOH absent

5 Coconut water + fresh FeSO4 soltn + conc.H2SO4 dropwise

Brown ring observed

NO3 present

6 Coconut water + AgNO3 soltn

White ppt soluble in excess ammonium hydroxide

Cl absent

7 Coconut water + picric acid

Yellow color K present

8 Coconut water is introduced into flame using Pt wire

Brick red & golden Flame

Ca, Na present

9 Coconut water + NaOH soln + H2S gas

White ppt Zn present

10 Coconut water + Na2HPO4 soln + NH4 in excess

White ppt Mg present

11 Pour a drop of coconut water on pH paper

pH=6 Acidic nature

12 Coconut water + iodine

No blue-black colour obtained

Starch absent

13 Coconut water + conc. HNO3

Yellow ppt not obtained

Proteins are absent

14 Pour a drop of Coconut Water on filter paper

Paper becomes translucent

Fats present

S No.

EXPERIMENT OBSERVATIONS

INFERENCE

1 Fermented Coconut water + pinch of Ammonium Molybdate + conc HNO3

Yellow crystalline ppt

PO4 present

2 Fermented Coconut water + water + lead acetate

White ppt insoluble in hot ammonium acetate

SO4 present

3 Fermented Coconut water + Ca(OH)2

White ppt C2O4 present

4 Fermented Coconut water + conc.H2SO4

No odour of vinegar

CH3COOH absent

5 Fermented Coconut water + fresh FeSO4 soltn + conc.H2SO4 dropwise

Brown ring observed

NO3 present

6 Fermented Coconut water + AgNO3 soltn

White ppt soluble in excess ammonium hydroxide

Cl absent

7 Fermented Coconut water + picric acid

Yellow color K present

8 Fermented Coconut water is introduced into flame using Pt wire

Brick red & golden Flame

Ca, Na present

9 Fermented Coconut water + NaOH soln + H2S gas

White ppt Zn present

10 Fermented Coconut water + Na2HPO4 soln

+ NH4 in excess

White ppt Mg present

11 Pour a drop of Fermented coconut water on pH paper

pH=5 Acidic nature

12 Fermented Coconut water + iodine

No blue-black colour obtained

Starch absent

13 Fermented Coconut water + conc. HNO3

Yellow ppt not obtained

Proteins are absent

14 Pour a drop of Fermented Coconut Water on filter paper

Paper becomes translucent

Fats present

RESULT

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/1420-3049/14/12/5144/

pdf coconutboard.nic.in/tendnutr.ht http://www.webmd.com/vitamins-

supplements/ingredientmono-1261-COCONUT%20WATER.aspx?activeIngredientId=1261&activeIngredientName=COCONUT%20WATER