Professional Documents
Culture Documents
(AFFLIATED TO C.B.S.E)
SESSION : 2019-2020
CHEMISTRY- INVESTIGATORY PROJECT
ON
Study of effect of Potassium bisulphite
as a food preservative
Submitted to Submitted by
Mrs.VEENTA
Chemistry Teacher,
CLASS 12, RSPS
SUNNY SINGH
Class-12, Section-C
“Intelligence plus character - that is the goal of true education.”
CERTIFICATE
ACKNOWLEDGEMENT
Our project can never begin without you, dear GOD.
Rather than saying “thank you” to you, you know that we
feel like saying ‘I love you’, to you, always.
We must say thanks to our parents who provided us
sufficient money and help in making of this project.
Mrs.VEENTA, you are the real foundation of the
project done by us. Thank you very much. Special thanks
to our Principal, our Vice Principal and our chemistry
teachers, Mr.R.K Chaudhary and Mr.PRABHASH who gave
support to us and library which provides all useful
books related to this project.
Next on our thank list are our friends, teachers who
really showered constructive feedbacks and suggestions
without which this project would not have been in
present form.
PRANJAL AGRAWAL
Sunny Singh
DECLARATION
We hereby declare that the project work entitled
PRANJAL AGRAWAL
Sunny Singh
INDEX
PAGE
SL.NO. TOPIC NO.
1 OBJECTIVE 1
2 INTRODUCTION 2
3 AIM 4
4 APPARATUS REQUIRED 5
5 MATERIALS & CHEMICALS 6
6 THEORY 7
7 PROCEDURE 8
EFFECT OF CONCENTRATION OF
8 SUGAR 9
EFFECT OF CONCENTRATION OF
9 KHSO3 10
10 EFFECT OF TEMPERATURE 11
11 EFFECT OF TIME 12
RESULTS,CONCLUSIONS &
12 SUGGESTIONS 13
13 BIBLIOGRAPHY 14
14 NOTES 14
OBJECTIVE
The objective of this project is to study
the effect of Potassium bisulphite as a
food preservative under various
conditions.
INTRODUCTION
Growth of microorganisms in a food material can be inhibited by
adding certain chemical substances. However the chemical substances
should not be harmful to human beings. Such chemical substances
which are added to food materials to prevent their spoilage are known as
chemical preservatives. In our country, two chemical preservatives
which are permitted for use are:
Benzoic acid or its sodium salt, sodium benzoate is commonly used for
the preservation of food materials. For the preservation of fruits, fruit
juices, squashes and jams sodium benzoate is used as preservative
because it is soluble in water and hence easily mixes with the food
product.
PROCEDURE:
• Take fresh fruits, wash them
thoroughly with water and peel off
their outer cover.
• Grind it to a paste in the mortar
with a pestle.
• Mix with sugar and colouring matter.
• The material so obtained is fruit
jam. It may be used to study
the effect of concentration of
sugar and KHSO3, temperature and
time.
(A)Effect of concentration of Sugar: -
• Take three wide mouthed reagent bottles
labeled as I II III.Put 100 gms of fruit jam in
each bottle.
• Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to
bottle No. I, II and III respectively.
• Add 0.5 gm of KHSO3 to each bottle.
• Mix contents thoroughly with a stirring rod.
• Close the bottle and allow them to stand for one
week or 10 days at room temperature.
• Observe the changes taking place in Jam every
day.
RECORD:
RECORD:
(C)Effect of temperature: –
• Take 100 gm of Jam in three bottles lebelled as
I, II and III.
• Add 10.0 gm of sugar and 2.0 gm of KHSO3 to
bottle No. I, II and III respectively.
• Mix the contents thoroughly with a stirring rod.
• Keep bottle No. I in the refrigerator at 0˚C,
bottle No. II at room temperature (25˚C) and
bottle No. III in a thermostat at 50˚C. Observe
the changes taking place in the jam for 10 days.
RECORD:
Bottle Wt. of Wt. of Wt. of Observations (Days)
No. jam sugar KHSO3
taken 1 2 3 4 5
added
I 100 10.00 2.0gm No No No No No
gms gms change change change change change
II 100 10.00 2.0 gm No No No No Slight
gms gms change change change change change
III 100 10.00 2.0 gm No No Slight Some Some
gms gms change change change change more
change
(D)Effect of time: –
• Take three bottles and label them as I, II and
III.
• To each bottle add 25 g of Jam and 1 g of
potassium bisulphite.
• Keep bottle I for 7 days, bottle II for 14 days
and bottle III for 21 days at room temperature.
• Note the changes taking place in each bottle and
record the observations.
Observations(Days)
Bottle No. 7 14 21
I No ****** ******
II No Taste ******
changes
III No No Unpleasant smell
develops
RECORD:
jam deteriorates.
RESULTS, CONCLUSIONS
AND SUGGESTIONS
From the experiment, we can conclude that
KHSO3 acts as a viable food preservative
whose increased concentration can increase
time for preservation. But increase in
concentration of sugar content in the food
material causes fast decaying. Also, the
experiment shows that rate of fermentation
of food stuffs is directly proportional to
temperature conditions. On passage of time,
even in the presence of KHSO3, the food gets
spoiled. Though potassium bisulphite is a
good food preservative (class II preservative),
it can trigger lung irritation and asthma. So,
our suggestion is that the usage of food
preservatives must be reduced to the extent
possible.
BIBLIOGRAPHY
Reference books:
• NCERT CLASS 12 CHEMISTRY BOOKS-
PART I, II
• CONCISE INORGANIC CHEMISTRY -
BY J.D.LEE
• NCERT LABORATORY MANUAL -
CLASS 12 CHEMISTRY
Reference websites:
• www.google.co.in
• en.wikipedia.org
• www.ncert.nic.in
• www.livestrong.com
NOTES