CONTENTS

1. Certificate of authenticity
2. Acknowledgement
3. Introduction
4. Theory
5. Uses availability and harmful effects
6. Procedure
I) Effect of concentration of sugar
ii) Effect of concentration of khso3
iii) Effect of temperature
7. Observation
8. Result
9. Bibliography
 CERTIFICATE OF AUTHENTICITY

This is to certify that Vikas Verma a student of class 12 ‘A’

has successfully completed the investigatory project on the
topic ‘study and effect of potassium bisulphate as a food
preservative under various conditions under the guidance of
Mrs. Rani Pillai for the academic year 2022-2023.All the
work related to the project is done by the group. The
approach towards the subject has been sincere and
scientific. The references taken in making this project have
been declared at the end of this project.

Signature Signature
(Subject teacher) (Examiner)
 Acknowledgement

In the accomplishment of this project successfully, many

people have best owned upon me their blessings and heart
pledged support, this time I am utilizing to thank all the
people who have been concerned with this project.
Primarily I would thank god for being able to complete this
project with success. Then I would thank my principal Mrs.
Padmaja & physics teacher Mr. Srinivas, whose valuable
guidance has been the one that helped me patch this
project & make it successful. His suggestions & his
instructions have served as the major contributor towards
the completion of the project.
Then I would like to thank my parents who have helped me
with their valuable suggestions & guidance that has been
helpful in various phases of the completion of the project.
Last but not the least, I would like to thank my classmates,
who have helped me a lot.
 Introduction
 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.
 Growth of microorganism in a food material can be
inhibited by adding certain chemical substances,
however the chemical substances should not be harmful
to the human begins. Such chemical substances which
are added to food material 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 bisulphate)
 Theory

 Food materials undergo changes due to time, unfit for

use. These changes can be checked by adding small
amounts of potassium bisulphite. The effectiveness of
potassium bisulphite as preservative depends upon its
concentration under different conditions. temperature
and enzymatic action. So these become
 Potassium bisulphate is used for the preservation of
colourless off materials such as fruit juices, squashes,
apples and raw mango chutney, this not used for
preserving coloured food materials because sulphur
dioxide produce for the chemical is a bleaching powder,
potassium bisulphate on reaction with acid of the juice
liberated 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)
 Uses of Potassium Bisulphate as a food preservative

There are a number of uses for potassium bisulphate as a food

preservative. The Manitoba Agriculture, Food and Rural Initiatives
reports this product works to prevent the growth of mold, yeast and
bacteria in foods. It is also an additive for homemade wine.
Potassium bisulphate is found in some cold drinks and fruit juice
concentrates. Sulphites are common preservatives in smoked or
processed meats and dried fruits. In spray form, it may help prevent
foods from discolouring or browning.

Availability

Potassium bisulphate is primarily a commercial product. You might

find this chemical compound at meat processing plants.
Manufacturers of juice drinks a will use potassium bisulphate to
increase the shelf life of their products.

Harmful effects

Potassium bisulphate can trigger an attack for those who have

asthma and can cause lung irritation. It also damages our eyes and
people suffer sore nasal passage, if ingested can cause tissue burn in
our stomach
 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.

(A) Effect of concentration of Sugar: -

1. Take three wide mouthed reagent bottles labelled as A ,B, C.

2. Put 100 grams of fruit jam in each bottle.

3. Add 5.0 grams, 10.0 grams and 15.0 grams 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 once every two days.
(C) Effect of temperature: –
1. Take 100 gm of Jam in three bottles labelled as A, B and C.

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 once for every two days.
(D) Effect of concentration of KHSO3: –
1. Take bottles labelled as A, B,C.
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. A, B and C
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 once every two days
 Observations
 Effect of Concentration of sugar
Weight of jam 100gm 100gm 100gm
taken
Weight of sugar 5gm 10gm 15gm
added
Weight of KHSO3 0.5gm 0.5gm 0.5gm
Observation(days)

Colour Dark orange Dark orange Dark orange

Day 1
Odour Pleasant smell Pleasant smell Pleasant smell

fungus no no no
Colour Dark orange orange Light orange
Day 3
Odour Pleasant smell Pungent smell Pungent smell

fungus no White fungus White fungus

Colour
Dark orange Light orange yellow
Day 5
Odour pungent smell Smells
Pungent smell ethanolic
fungus White fungus Green fungus Green fungus
Colour Yellow colour Dark orange Yellow colour
Day 7 fades
Odour ethanolic ethanolic ethanolic

fungus Green fungus No fungus spoilt

  Effect of temperature
Weight of jam taken 100gm 100gm
Weight of sugar added 5gm 10gm
Weight of KHSO3 0.5gm 0.5gm
Observation(days)
Colour Dark orange Dark orange
Day 1
Odour Pleasant smell Pleasant smell

fungus no no
Dark orange orange
Colour
Day 3 Pleasant smell
Odour Pleasant smell
no White fungus
fungus
Dark orange
Colour Dark orange
Day 5
Pungent smell
Odour Pleasant smell
no Green fungus
fungus
Dark orange orange
Colour
Day 7
pleasant pungent
Odour
no Turned to Black
fungus fungus

 Effect of Concentration of KHSO3

Weight of jam 100gm 100gm 100gm
taken
Weight of sugar 5gm 10gm 15gm
added
Weight of KHSO3 0.5gm 0.5gm 0.5gm
Observation(days)
Colour Dark orange Dark orange Dark orange
Day 1
Odour Pleasant smell Pleasant smell Pleasant smell

fungus no no no

Colour orange orange Dark orange

Day 3
Odour Pleasant smell Pleasant smell Pleasant smell

fungus no no no
Orange Dark orange
Colour Light orange
Day 5
Pleasant smell Pleasant smell
Odour Pungent smell

no no
fungus white
Light orange Light orange dark orange
Colour
Day 7
Pungent smell Pungent smell Pungent smell
Odour
Green fungus White fungus White fungus
fungus
.

Results
Effect of concentration of sugar
The increase in concentration of sugar causes deterioration
of fruit jam due to growth of fungus.

Effect of temperature
The increase in Temperature causes fast fermentation of
jam

Effect of concentration of KHSO3

The increase in concentration of KHSO3 causes decrease in
growth of fungus
 Bibliography
The information in the project is
collected from:
http://www.gneet.com
http://en.wikipedia.org/wiki/potassiuum
bisulphate