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 ground
root fruits. Beetroots, sweetpotatoes and carrots cultivated in some
places of Maharashtra, India. These fruits are rich sources of
carbohydrate and vitamin. Carbohydrates are the most abundant
organic compounds in the beetroots and sweetpotatoes. Vitamin of
carotene as β-carotene is abundant organic compounds in the carrots.
Carbohydrates such as sugar and starch are the organic compounds
from the juice of beetroots and sweetpotatoes. Juice of eatable fruit
contains chemical energy; we obtained carbohydrate and vitamin raw
as well as cooked. Sugar from beetroots is known as table sugar. Starch
from sweetpotatoes used in laboratory. Vitamin is the essential for
human being and obtained from fruits and plants. Carbohydrates are
The well-known and they are composed of monosacccharides, disaccharides and
polysaccharides. The organic chemistry of glucose, starch and carotene resembles that of
alcohols, aldehydes and carotenes.

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