DALIMSS SUNBEAM SCHOOL

GROUP OF EDUCATIONAL INSTITUTION

Dr. Amrit Lal Ishrat Memorial Sunbeam School & Hostel
Affiliated to CBSE,NEW DELHI SCHOOL I Code:092521 /Affiliation No : 2130458

-Varanasi-

ACKNOWLEDGEMENT

I WOULD LIKE TO EXPRESS MY SPECIAL THANKS TO MY

SUBJECT TEACHER MR. rOHIT CHAUBEY FOR HIS ABLE

GUIDANCE AND SUPPORT IN COMPLETING MY PROJECT.

DATE : 06/12/2020 NAME OF STUDENT : ANKAN JASH

CLASS : XII - BIO
 DALIMSS SUNBEAM SCHOOL
GROUP OF EDUCATIONAL INSTITUTION
Dr. Amrit Lal Ishrat Memorial Sunbeam School & Hostel
Affiliated to CBSE,NEW DELHI SCHOOL I Code:092521 /Affiliation No : 2130458

-Varanasi-

CERTIFICATE
THIS IS TO CERTIFY THAT ANKAN JASH OF CLASS XII BIO
HAS SUCCESSFULLY COMPLETED THIS PROJECT ON THE
TOPIC "CONTENT OF COLDRINKS AVAILABLE IN THE
MARKET". ACADEMIC SESSION 2020-21 AS PER THE
GUIDELINES ISSUED BY CENTRAL BOARD OF SECONDARY
EDUCATION.

SIGNATURE OF EXTERNAL EXAMINER SIGNATURE OF TEACHER

 DALIMSS SUNBEAM SCHOOL
GROUP OF EDUCATIONAL INSTITUTION
Dr. Amrit Lal Ishrat Memorial Sunbeam School & Hostel
Affiliated to CBSE,NEW DELHI SCHOOL I Code:092521 /Affiliation No : 2130458

-Varanasi-

name : ankan jash

class : xii – bio

subject : chemistry project

topic : CONTENT OF COLDRINKS AVAILABLE IN

THE MARKET

submitted to : mr.rohit chaubey

student's signature teacher's signature

 CERTIFICATE

This is to certify that Miss. Simran Upadhyay student of XII C Roll No

…………………… worked on project titled- “Study of effect of Potassium
bisulphate as Food Preservative under various conditions”. Held in
Sunbeam School Varuna during the academic year 2019-20
She worked sincerely under the guidance of facilities and prepared
this Dissertation.

External Teacher Subject Teacher

PREFACE
This project on the topic – “Study of potassium bisulphate as food preservative
under various conditions was a great opportunity for me to learn.
This project focuses on Potassium bisulphate which is a chemical
compound that can be found as a food preservative. The chemical formula for
this project is K2 SO4, and falls into the category of a sulphite. Potasium
bisulphate helps to prevent or decay food spoilage and is a class II
preservative.
The project gave me clear insight of the topics and helped me
acquire knowledge regarding food preservative.

INDEX

Aim 1
 Introduction 2
Material Required 4
Theory and procedure 5
Effect of Conc. of Sugar 6
Effect of temperature 7
Effect of conc. of KHSO 8
3
Effect of time 9
Result 10
Bibliography 11

Remark –

Signature -

AIM

“Study of effect of Potassium bisulphate as food

preservative under various conditins.”

 INTRODUCTION
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 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 (od sodium benzoate)
2. Sulphur dioxide (or potassium bisulphate)
Benzoic acid or its sodium salt, sodium benzoate is commonly used
for the preservation of food materials.For the preservation of fruits,
fruits Juices, squashes, and jams sodium benzoate is used as
preservative because it is soluable in water and hence easily mixes
with the food product.
Potassium bisulphate is used for preservation of colorless food
materials such as fruits juices, squashes, apple and raw mongo
chutney. This is not used for preserving coloured food materials
because Sulphur dioxide produced from this chemical is a bleaching
powder. Potassium bisulphate 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(I) + 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 bisulphate
as food preservative.
1. At different temperatures.
2. At different concentrations.
3. For different intervals of time.
 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
bisulphate. The effectiveness under different condition which may be
determined experimentally.

PROCEDURE

1. Taken fresh fruits, washed them thoroughly with water and

peeled off their outer cover.
 2. Grinded the paste in the mortal with a pestle.
3. Mixed 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.

BIBLIOGRAPHY
1.https://www.scribd.com

2.https://www.livestrong.com
3.NCERT Chemistry Class 12 Part -1

(A) Effect of concentration of sugar

1. Taken three wide mouthed reagent bottles labeled as I, II and III.
2. Put 100 gms of fruit jam in each bottle.
3. Added 5 gms, lOgms and 15 gms of sugar to bottle No. I, II and III
respectively.
4. Added 0.5 gm of KHS03to each bottle.
5. Mixed contents thoroughly with stirring rod.
6. Closed the bottle and allow them to stand for one week or 10 days at
room temperature.
7. Observed the changes taking place^in Jam every day.
RECORD:
Bottle Wt. of Wt. of Wt.of Observation (Days)
No. Jam sugar KHS03
taken
added
1 2 3 4 5
 I 100gms 5.00gms 0.5gms NO NO NO Growth Growth of
Change Change Change can be micro-organism
seen visible
II 100gms 10.00gms 0.5gms NO NO Growth is Visible Visible changes in
Change Change visible micro- jam
organism
III 100gms 15.00gms 0.5gms NO Growth is Clear Visible Jam start slowly
Change visible growth of change in decaying
micro- jam
organism

Result: The increase in concentration of sugar causes fast decaying.

(B) Effect of concentration ofKHS03 :

1. Taken three bottles labeled as 1,11 and III.

2. Put 100 gms of jam in each bottle.
3. Added 5.0 gm of sugar to each bottle.
4. Added 1.0 gm, 2.0 gm and 3.0 gm of KHS03to bottle no. I, II and III
respectively.
5. Mixed the contents thoroughly with glass rod.
6. Kept all the bottle at room temperature for about 10 days and observe
the changes every day.

RECORD:

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

No. Jam sugar KHS03
taken
added
1 2 3 4 5

1 100gms 5.00gms l.Ogms No No No Growth of Growth of

change change change Micro- Micro-
organism organism
s starts visible
II 100gms 5.00gms 2.0gms No No No No Growth
change change change change starts
III 100gms 5.00gms 3.0gms no No No No No change
change change change

Result: The increase in concentration of KHS03 increases more

time of preservation.
(C) Effect of concentration of temperature.
1. Taken lOOgm of Jam in three bottles labelled as l,ll,and III.
2. Added 10.0 gm of sugar and 1.0 gm of KHS03 to each bottle
3. Mixed the contents thoroughly with a stirring rod.
4. Kept bottle No. I in the refrigerator at 0° C, bottle No. II at room
temperature (25°C) and bottle No. Ill in a thermostat at 50° C.
Observe the changes taking place in jam for 10 days.

RECORD:

Bottle Wt. of Wt. of Wt. of Temp. Observations (Da /s)

No. Jam taken sugar KHS03
added
1 2 3 4 5

I 100gms 5.00gms 5.00gms 0-5°C No No No No Growth of

ch ch chang change Micro-
an e organism
an
ge starts
g
II 100gms 5.00gms 5.00gms 30-35°C No no No No Fermentati
chang change o n starts
e
III 100gms S.OOgm 5.00gms 60-70°C No no ^Fefni Ferment Fast
s e ation fermentatio
ntatio clearly n of jam
n visible
starts

Result: The increase in temperature causes fast fermentation of jam

(D) Effect of time:-

1. Taken three bottles and labeled them as I, II, and III.

2. To each bottle add 25 g of Jam and 1 g of potassium bisulphate.

3. Kept bottle I for 7 days bottle II for 14 days and bottle III for 21 days at

room temperature.

4. Noted the changes taking-place in each bottle and recorded the

observation.

RECORD:

Bottle No. Observations(Days)

7 14 21
i No change No change Taste changes

II No change No change Taste changes

in No change No change Unpleasant smell

develops

Result: With increase of days, the quality of the jam deteriorates.

RESULT:-

1. The increase in concentration of sugar causes fast decaying.

Change is as follows-

III > II > I

2. The effectiveness of preservative power of potassium bisulphate lies

as follows.

Ill > II > I

The increase in concentration of KHS03 Increases more time of

preservation.

3. The preservative power of potassium bisulphate is maximum at low

temperature i.e. at 0.5°C.

Increase in temperature causes faster fermentation.

4. With increase of days quality of jam deteriorates.

 MATERIAL REQUIRED

 Beaker

 Conical flask

 Knife

 Glass rod

 Potassium bisulphate

 Sugar

 Chemical balance