Abstract: (Afra Ali, revised by Ted Stachon and Amy Lacy)

The various experiments we conducted were done for the sole purpose of determining whether Odwallaís Organic Orange Juice or Tropicana Orange Juice was closer in composition to freshly squeezed orange juice. We anticipated that Odwallaís Organic Juice would be closer in composition to that of freshly squeezed juice. We used several methods to test this hypothesis. In looking for carbohydrates we used Benedicts test to detect for reducing sugars, Bialís test looked for the presence of furanoses, and the Iodine test to detect for starch. Paper chromatography was performed to identify extracted pigments such as Carotene. Salivary amylase was added to samples in controlled amounts for the purpose of identifying the effect of an enzyme in orange juice.Ý Benedictís and Selivanoffís tests were again used to determine the effect of the enzyme in the isolation of sugars.

ÝÝÝÝÝÝÝÝÝÝÝ The results from our experiments verified our hypothesis. In Benedictís test, more red precipitate formed in Odwallaís and fresh squeezed juices than in Tropicanaís. Bials test detected furanose in both freshly squeezed and Odwallaís juices. Pentose-furanose was found in Tropicana.Ý All three types of orange juice had negative results in the iodine test for starch.Ý Similarly, the pigment tests were negative as no visible pigments appeared in the solvent front.Ý Enzyme activity in Tropicanaís juice decreased reaction time in sugar tests significantly more than in Odwallaís or fresh squeezed juice. Therefore, these experiments demonstrate a similarity in sugar content and enzyme activity between organic and fresh squeezed juice compared to Tropicana brand.

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