SCHOLARS INTERNATIONAL SCHOOL, JAIPUR

(Academic Session 2022 -23)

A
Chemistry project
On

ANALYSIS OF
CHOCOLATES
AVAILABLE IN MARKET

NAME: NEHA SHARMA

BOARD ROLL NO.:
DATE OF SUBMISSION: 20 DECEMBER 2022
 ACKNOWLEDGMENT

I feel extremely elated on the completion of this project. I

would like to thank and express my gratitude to my Chemistry
teacher Mr. Keshav Jakhotia for guiding and supporting me
through this endeavor which could not have been successful
without the guidance.

I would also like to thank my chemistry lab assistant, Mr.

Basram Gurjar who made necessary arrangements and
supported for completion of this project.
 CERTIFICATE
This is to certify that Neha Sharma of 12th A of Scholars
International School, Jaipur Board Roll No. _______ has
successfully completed his/her chemistry investigatory project
entitled “Analysis of chocolates available in the market” in the
school chemistry lab.

This work has been carried out under my supervision and

guidance it is my pleasure that he or she has been able to
prepare the project within the stipulated time frame to my
utmost satisfaction.

The progress of the project has been continuously reported and

been in my knowledge consistently. The approach towards the
subject has been sincere and scientific.

Lab assistant Chemistry teacher

CBSE board examiner

 TABLE OF CONTENTS

S.No. Title Page No.

1 Aim 1
2 Materials Required 2
3 Theory 3
4 Procedure 5
5 Result 6
6 Applications 13
7 Conclusion 14
8 Bibliography 15
 Aim
To find out the presence of following in
chocolates: -
a) Proteins
b) Fats
c) Sugars
d) Calcium
e) Iron
f) Magnesium
g) Nickel
 h) Material Required
1. Chocolates of various brand names
2. Glass wares: Beaker, Funnel, Flask, test
tube etc.
3. Chemicals:
a. Sodium hydroxide (NaOH)
b. Copper sulphate (CuSO4)
c. Molisch’s Reagent C10H7OH)
d. Fehling’s Solution A & B
e. Sulphuric acid (H2SO4)
f. Tollen’s Reagent
g. Ammonium Chloride (NH4Cl)
h. Ammonium Hydroxide (NH4OH)
i. Sodium Phosphate (Na3PO4)
 Theory
Chocolates is a highly commercialised and
money-making programme. In the modern
factories tons of bitter cocoa beans are
turned into one of the world’s favourite’s
confectionaries.
Today chocolates are made available to us
much guarded secret formula involving
varying seeds, ingredients, combinations of
fermentation-roasting timings-temperature
etc. Flavours such as mint, coffee, orange,
Strawberry etc. are some of the add ones
Also, today the chocolates can contain
ingredients as peanut, different types of
walnuts, dry fruits, caramels, crisped rice
etc.
Usually, the chocolates can be categorized
into one the following groups:

a) Bitter
b) Bitter sweet
c) Unsweetened
d) Dark sweetened
e) Milk chocolates
f) Cocoa powder
g) Cocoa sauce/syrup
 Procedure
Organic tests and Inorganic tests done to
find the presents of the different in
chocolates.

 Biuret test – for proteins

 Translucent spot test – for fat
 Molisch’s test – for carbohydrates
 Fehling’s solution test – for
carbohydrates
 Tollen’s test – for carbohydrates

Tests for identification of Calcium and

Magnesium (Good Substances) and also
tests for identification of Lead and Nickel
(Poisonous Substances) were also done.
 Result
 All samples studied showed that they
contain PROTEIN.
Table needs to be drawn by himself or
herself and properly formatted.
 All samples studied showed that they
contain FAT.(Dark chocolate……..
chocolate cream…. Milky bar…… milk
chocolate bar….. Cadburys bar).
 All samples studied showed that they
contain REDUCING SUGAR.(Dark
chocolate…..chocolate cream…. Milky
bar…… milk chocolate bar…..
Cadburys bar)
 All samples studied showed that they
contain CALCIUM.(Dark
chocolate…..chocolate cream…. Milky
bar…… milk chocolate bar…..
Cadburys bar)
 All samples studied showed that

they do not contain IRON. (Dark

chocolate…..chocolate cream….
Milky bar…... milk chocolate bar…..
Cadburys bar).
 All samples studied showed that they
do not contain MAGNESIUM. (Dark
chocolate…..chocolate cream…. Milky
bar…… milk chocolate bar…..
Cadburys bar).
 All samples studied showed that they
do not contain NICKEL (Dark
chocolate…..chocolate cream…. Milky
bar…… milk chocolate bar…..
Cadburys bar).
APPLICATION
Chocolate analysis helps to find out the
presence of biomolecules like protein, fat,
calcium etc. in chocolates.
Conclusion

S.No. Substance Present/Absent

1 Proteins Present
2 Fats Present
3 Sugars Present
4 Calcium Absent
5 Iron Absent
6 Magnesium Absent
7 Nickel Absent
Bibliography

 NCERT Class XII Chemistry Part II,

Session 2022 - 23
 www.foodhealthinnovation.com
 www.todaysdietition.com
 www.google.com
 www.youtube.com