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CHEMISTRY INVESTIGATORY PROJECT

A SWEET ANALYSIS

RSK HIGHER SECONDARY SCHOOL,

TIRUCHIRAPALLI.

STUDENT NAME:
CLASS AND SEC:
BOARD ROLL NO:

INTERNAL EXAMINER: EXTERNAL EXAMINER:

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TABLE OF CONTENTS
S.NO DESCRIPTION PAGE
01 ABSTRACT 03
02 AIM 04
03 MATERIALS REQUIRED 04
04 PROCEDURE
05 OBSERVATION
05-08
06 INFERENCE / RESULT

07 CONCLUSION 09

08 REFERENCES 09
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ABSTRACT:
Chocolates have become one of the most popular flavors in the world of today.
They form the basic ingredient in many pastries and cakes. Chocolates can also
be used as hot and cold beverages. Each manufacture combines secret formulas
of the different varieties of the cocoa sweets to develop exclusive chocolates and
try to make an exotic treat.
Chocolates are made from the seeds of COCOA trees. Spanish mythology
considers these trees were grown in the garden of the PARADISE and believed
that chocolate drinks were Divine. The cocoa trees are tropical plants, sometimes
living and producing for more than 200 years. There are many varieties
cultivated today and this farming is highly profitable.
GOOD EFFECTS:
Chocolates may be a mild stimulant to humans as cocoa has antioxidant activity.
Antioxidants help free our body from free radicals which cause oxidative damage
to the cell. Small but regular amounts of dark chocolates are associated with
lower risk of heart attack. Dark chocolates contain THEOBROMINE, which has
been shown to harden tooth enamel. Cocoa of at least 74%, significantly
improves the blood flow which were tested on smokers. Some studies have also
observed a modest reduction in the blood pressure and flow mediated dilation
after consuming dark chocolates daily. Eating dark chocolates may also prevent
arteriosclerosis (Hardening of the arteries). Thus the best type of chocolate
beneficial for us is dark chocolates.
BAD EFFECTS:
Contains milk fats and saturated fats, caffeine, oxalates and stearic acid. While
sugar may give energy, too much of it can cause tooth decay and gum disease.
Dark chocolates contain a high amount of caffeine than milk chocolates. Too
much caffeine leads to hypertension, anxiety, dehydration and drowsiness.
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AIM:
To find out the presence of:
Proteins,
Fats,
Sugars,
Calcium,
Iron,
Magnesium,
Nickel, in different types of chocolates.

MATERIALS REQUIRED:
1. Sodium hydroxide (NaOH)
2. Copper sulphate (CuSO4)
3. Fehling’s Solution A and B
4. Sulphuric acid (H2SO4)
5.Tollen’s Reagent
6. Ammonium chloride (NH4Cl)
7. Ammonium hydroxide (NH4OH)
8. Sodium phosphate (Na3PO4)
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PROCEDURE FOR ANALYSIS:

Organic tests and Inorganic tests were done to find the
presence of the different elements in chocolates. Tests for
identification of Calcium and Magnesium (good substances)
and also tests for identification of Lead and Nickel
(poisonous substances) were also done.
Samples taken: Dark chocolate, Chocolate cream, Milky
bar, Milk chocolate bar, Cadbury’s bar.

RESULT: All samples show the presence of Proteins.

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RESULT: All samples show the presence of Fats.

RESULT: All samples show the presence of reducing sugar.

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RESULT: All samples show the presence of Calcium.

RESULT: All samples show the absence of Iron.

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RESULT: All samples show the absence of Magnesium.

RESULT: All samples show the absence of Nickel.

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CONCLUSION:

REFERENCES:

www.foodhealthinnovation.com
www.todaysdietition.com
www.teagasc.ie/research.com