Ess Ess Convent Sr. Sec.

School
(Affiliated to C.B.S.E.)

Session:-2019-2020

Topic:-
Study the effect of Potassium bisulphite as
a food Preservative

Submitted To: Submitted By:

Mrs. Eshita Upadhyay Divyansh Agarwal
Head of Chemistry Dept. Class:XII(Science)

Roll No.:
 Certificate

This is to certify that Divyansh Agarwal s/o Mr.

Vineet Agarwal is a bonafide student of class

XIIth Science during session 2019-2020. He has

completed his project on Study of effect of

Potassium bisulphite as a food preservative

successfully under my guidance and supervision.

Mrs. Eshita Upadhyay

[H.O.D. Chemistry]
 Acknowledgement

Acknowledgement is the most beautiful page in any project’s

final pages. More than a formality, this appears to me the best
opportunity to express my gratitude.

My project can never begin without you, dear GOD. Rather

than saying “thank you” to you, you know that I feel like saying
‘I love you’, to you, always.

I must say thanks to my parents who provide me sufficient

money and help in making of this project.

Mrs. Eshita Upadhaya, you are real foundation of the

project done by me. My project would never have been possible
without your guidance. Thank you very much.

Special thanks to my principal who gave support to me and

library which provides me helpful books related to this project.

Next on my thanks lists are my friends, teachers, students

who really showered constructive feedbacks and suggestions
without which this project would not have been in present form.

Divyansh Agarwal
 Index

Sr. No. Contents

1. Objective

2. Introduction

3. Apparatus

4. Materials and Chemicals

5. Theory and Procedure

6. Effect of Concentration of Sugar

7. Effect of Concentration of KHSO3

8. Effect of Temperature

9. Effect of Time
 Objective

The objective of this project is to Study of effect

of Potassium bisulphite as a food preservative under

various conditions.

Concentration

Conditions

Time Temperature
 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 the 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:
1. Benzoic acid(or sodium benzoate)
2. Sulphur dioxide(or potassium bisulphite)
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.

Potassium bisulphite is used for the preservation of
colourless food materials such as fruit juices,
squashes, apples and raw mango chutney. This is not
used for preserving coloured food materials because
Sulphur dioxide produced from this chemical is a
bleaching powder. Potassium bisulphite on reaction
with acid of the juice liberates Sulphur dioxide which
is very effective in killing the harmful micro-
organisms present in food and thus prevents it from
getting spoiled.

HSO3–(aq) + H+(aq) H2O(l) + SO2(g)

The advantage of this method is that no harmful
chemical is left in the food.

The aim of this project is to study the effect of

potassium bisulphite as food preservative.

i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of time.
Apparatus

Requirements
Materials and Chemicals

Requirements
 Theory

Food materials undergo natural changes due to

temperature, time and enzymatic action and become
unfit for consumption. These changes may be
checked by adding small amounts of potassium
bisulphite. The effectiveness of KHSO3 as
preservative depends upon its concentration under
different conditions which may be determined
experimentally.

Procedure:
1. Take fresh fruits, wash them thoroughly with
water and peel off their outer cover.
2. Grind it to a paste in the mortar with a pestle.
3. Mix with sugar and colouring matter.
4. 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:-

1. Take three wide mouthed reagent bottles labeled as

I II III.
2. Put 100 gms of fruit jam in each bottle.
3. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to
bottle No. I, II and III respectively.
4. Add 0.5 gm of KHSO3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for one
week or 10 days at room temperature.
7. Observe the changes taking place in Jam every day.

RECORD:

Bottle Wt. of Wt. of Wt. of Observations (Days)

No. jam taken sugar KHSO3 1 2 3 4 5
added

I 100 gms 5.00 gms 0.5gm NO NO NO Few Few

Change Change Change Change More
Change

II 100 gms 10.00 gms 0.5 gm NO NO Few Some Few

Change Change Change Change more
Change

III 100 gms 15.00 gms 0.5 gm NO Few Few Some More
Change Change Change Change Change

Result: The increase in concentration of sugar

causesfast decaying.
 (B) Effect of concentration of KHSO3:–

1. Take bottles labeled as I, II, III.

2. Put 100 gm of Jam in each bottle.
3. Add 5.0 gm of sugar to each bottle.
4. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle
No. I, II and III respectively.
5. Mix the contents thoroughly with a glass rod.
6. Keep all the bottles at room temperature for about
10 days and observe the changes everyday.

RECORD:

Bottle Wt. of Wt. of Wt. of Observations (Days)

No. jam taken sugar KHSO3 1 2 3 4 5
added

I 100 gms 5.00 gms 1.0gm no no no few some

II 100 gms 5.00 gms 1.0 gm no no no no few

III 100 gms 5.00 gms 1.0 gm no no no no no

Result: The increase in concentration of KHSO3

increase more time of preservation.
 (C) Effect of temperature: –

1. Take 100 gm of Jam in three bottles lebelled as I,

II and III.
2. Add 10.0 gm of sugar and 1.0 gm of KHSO3 to each
bottle.
3. Mix the contents thoroughly with a stirring rod.
4. 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 taken sugar KHSO3 1 2 3 4 5
added

I 100 gms 5.00 gms 2.0gm no no no no no

II 100 gms 10.00 gms 2.0 gm no no no no FewF

erme-
nted
III 100 gms 15.00 gms 2.0 gm no no Few Some Some
Ferme Ferme more
-nted -nted Ferme
-nted

Result: The increase in Temperature causes

fast fermentation of jam.
 (D) Effect of time: –

1. Take three bottles and label them as I, II and III.

2. To each bottle add 25 g of Jam and 1 g of potassium
bisulphite.
3. Keep bottle I for 7 days, bottle II for 14 days and
bottle III for 21 days at room temperature.
4. Note the changes taking place in each bottle and
record the observations.

RECORD:

Observations(Days)
Bottle No. 7 14 21
I No ****** ******
II No Taste ******
changes
III No No Unpleasant smell
developes

Result: With increase of days, the quality of the

jam deteriorates.
 Bibliography
 www.wikipedia.com
 www.encyclopedia.com
 www.caesine-pro.com
 www.sceincejournals.com
 www.icr.nic.in
 www.zetasscience.com
 www.scribd.com