Abstract

STUDY OF HEATED JUICES AND TINY PARTICLES OF FRUITS BY MICROSCOPE AND SCANNING ELECTRON MICROSCOPE

*Gautam N. Ghadage and Priyali G. Ghadge

Abstract

Aim to study the influence of heated juices and tiny particles of groundroot fruits. Beetroots, sweetpotatoes and carrots cultivated in someplaces of Maharashtra, India. These fruits are rich sources ofcarbohydrate and vitamin. Carbohydrates are the most abundantorganic compounds in the beetroots and sweetpotatoes. Vitamin ofcarotene as β-carotene is abundant organic compounds in the carrots.Carbohydrates such as sugar and starch are the organic compoundsfrom the juice of beetroots and sweetpotatoes. Juice of eatable fruitcontains chemical energy; we obtained carbohydrate and vitamin rawas well as cooked. Sugar from beetroots is known as table sugar. Starchfrom sweetpotatoes used in laboratory. Vitamin is the essential forhuman being and obtained from fruits and plants. Carbohydrates areThe well-known and they are composed of monosacccharides, disaccharides andpolysaccharides. The organic chemistry of glucose, starch and carotene resembles that ofalcohols, aldehydes and carotenes.

Keywords: Juices, tiny cellulose, methanol, microscope, scanning electron microscope.