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Vdocuments - MX - Chem Proj Class 12 Cbse
Vdocuments - MX - Chem Proj Class 12 Cbse
(AFFLIATED TO C.B.S.E)
SESSION : 2014-2015
Submitted to Submitted by
MRS.D.SANGEETHA N.R.ARUN
KAUSHIK
Chemistry Teacher, S.BALAJI
CLASS 12, JHSS V.MANOJ PREVEEN
Class-12, Section-A
This is to certify that the project work titled
“Study of effect of Potassium bisulphite as a food
preservative” submitted by S.BALAJI (class XIIth -
PCM group) in partial fulfilment of the credit for the
chemistry project evaluation from “JAWAHAR HIGHER
SECONDARY SCHOOL, NEYVELI” , is the bonafide work
of the student done under the guidance and supervision
of Mrs.D.Sangeetha, Chemistry Teacher,JHSS during
session 2014-2015, as a project report.
NAME: SUBJECT:
REGISTRATION NO. : CLASS:
DATE: PLACE:
N.R.ARUN KAUSHIK
V.MANOJ PREVEEN
S.BALAJI
We hereby declare that the project work entitled
previously.
PAGE
SL.NO. TOPIC NO.
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The objective of this project is to study
the effect of Potassium bisulphite as a food
preservative under various conditions.
Concentration
Conditions
Time Temperature
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.
a pestle.
3. Mix with sugar and colouring matter.
III 100 gms 15.00 gms 0.5 gm NO Few Few Some More
Change Change Change Change Change
RECORD:
RECORD:
RECORD:
Observations(Days)
Bottle No. 7 14 21
I No ****** ******
II No Taste ******
changes
jam deteriorates.
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.
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