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Best Chemistry Investigatory Project - Class XI & XII -
Chocolate Analysis
Original Title: Best Chemistry Investigatory Project | Class XI & XII | Chocolate Analysis
Uploaded by Shreya Shandilya
This is the perfect investigatory project of Chemistry subject in the most presentable and modifiable format for students of classes 12th as well as
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CHEMISTRYINVESTIGATORY
CHEMISTRY INVESTIG TORY

PR OJECT
PROJECT

OBATE
ANABYgR®

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DECLARATION

I do hereby declare that the project

been entitled
"CHOCOLATEANALYSIS?
being submitted
is my authentic work in partial
fulfillments
of the requirements for the
CBSE certificate.

NAME:
CLASS:
ROLLNUMBER

ST.JOSEPH'SCONVENTSR.SEC.SCHOOL
CERTIFICATE

This is to certify that this project work is

submitted by
Bleh Bleh
to the chemistry department
ST. JOSEPH’S CONVENT SR. SEC.
SCHOOL
and was carried out by her under guidance
and supervision during the academic year
2018-19.

………………………………………
Teacher in-charge

………………………………….. ……………………………………...
Examiner’s signature Principal

CKNOWLEDGEMENT

In the accomplishment of this project successfully many people

who best have owed upon me their blessings and the heart pledged
support, this time I am utilizing to thank all the people who have been
concerned with this project.
Firstly I thank God for making me able to yield within the span
of completing this project. Then I would like to thank my
and , whose valuable
guidance has been what helped me patch this project and make it full
proof success.
My teacher’s suggestions and instructions have served as the
major contributor towards the completion of this project.
Also, I would like to thank my parents and friends who have
helped me with their valuable suggestions and guidance, which have
been helpful in various phases of the completion of this project.
Last but not the least, I am grateful to the internet that has helped me
with the most bountiful information.

INDEX
INDEX

INTRODUCTION
1. Varieties
2. Manufacture
3. History
! Good effects
! Bad effects

AIM

CHEMICAL REQUIRED

PROCEDURE FOR ANALYSIS

1. Protein test
2. Fat test
3. Calcium test
4. Iron test
5. Magnesium test
6. Nickel test

CONCLUSION

BIBLIOGRAPY

INTRODUCTION

Chocolates have become one of the most popular flavours in the world of
today. They form the basics ingredient in very many pastries and cake.
Chocolates can also be used as hot and Cold Beverages. Each manufacture
combines secret formulas of the different varieties of the coca sweets to
develop exclusive chocolates and try to make the exotic teat. Gifts of
chocolates molded to different shapes have become traditional on certain
festivals and occasions.

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 the chocolates drink was Divine. The
cocoa tree is a tropical plant, sometimes living and producing for more
than 200 years. Chocolates are made from the seeds of these trees. There
are many varieties cultivated today and this farming is highly profitable.

Chocolates is a highly commercialized and money making program. In

the modern factories tons of bitter cocoa beans are turned into one of the
world’s favourite confectionary. Today chocolates are made available to
us much guarded secret formula involving varying seeds, different
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 group.
1. Bitter
2. Bitter sweets
3. Unsweetened
4. Dark sweetened
5. Milk chocolates
6. Cocoa powder
7. Cocoa sauce/syrup

VARIETIES
There are three basic varieties of cocoa. Criollo, which has the best but
the mildest powder; Forastero, which is hardier plant; and Trinitario,
which is a natural hybrid of the two mentioned already. Trinitario
combines both flavour and hardness. More hybrids are being developed
worldwide to improve the quality of the bean, the yield increase and also
resist to disease.

MANUFACTURE
Pod pickers using long handled knives cut the ripe pods which grow on
the both branches of the coca trees. The pulp and beans are stalked into
piles or boxes of large trays. They are covered with banana leaves and left
for fermentation over next 7 days.
Fermentation happens in a temperature of 120˚F and hence the beans
begin to develop the characteristic colour and aroma. After 7 days
fermentation beans are transferred to be dried either in the sunlight or
artificially lightened rooms. The ultimate brown colours of the beans
indicate that they are finished for being processed.
Now the good beans are collected for shipping immediately to
various manufactures to avoid any damages by heat or moisture.

HISTORY
The story of the chocolate spans more than 2000 years .Chocolate was
first drunk rather than being eaten. Though started in the tropical
rainforest of central and South America were cocoa was first grown,
the tales of chocolate cultivation now circles the world.
The earliest usage of chocolates dates back before Olmec. The oldest
known cultivation and usage of cocoa was in Puerto Escondido Honduras
as the history data between 1100 BC and 1400 BC.

The health effect of chocolates refers to the possible beneficial or

detrimental, physiological effects of eating chocolates mainly for
pleasure. For example, cocoa and chocolates may support
cardiovascular health. Other effects under preliminary research includes
reduce risk of cancer, coughing and heart disease.
One interpretation on the potential health effect of dietary chocolates
are may be lower blood pressure improved vascular function and
energetic metabolism, and reduced platelets and aggregation and
adhesion.
Unconstrained consumption of large quantity of any energy-rich food,
such as chocolates, without a corresponding increase in activity,
increases the risk obesity. Raw chocolates is high in cocoa butter, a fat
removed during chocolate refining, then added back in varying
proportions during manufacturing. Manufactures may add other fats,
sugar and powder milk as well.

Chocolate may be mild stimulant to humans cocoa has

antioxidant activity. Antioxidants help to free your body of 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 percent 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 (Harding of the arteritis). Thus the best type of
chocolates that is benefit for you is dark chocolates.

While chocolates have many good effects on

consuming, it also has many negative side effects. It contains too
many bad ingredients including, milk fats and saturated fats
caffeine, oxalates and stearic acid. And while sugar may give
energy, too much of it can cause tooth decay and gum disease if
eating without regular and proper teeth brushing.

Sugar plays a harmful role in tooth decay by providing

bacteria in your mouth with energy. Bacteria begin to multiply
faster, and plague begins to grow in size and thickness on your
teeth. Bacteria can also use sugar as a glue to cling to your teeth,
making it difficult to get rid of just a tooth brush. Dark chocolates
contain a higher amount of caffeine than milk chocolates and this
can affect your health. Too much caffeine can lead to hypertension
anxiety dehydration and inability to concentrate.

IM
To find out the presence of
Proteins
Fats
Calcium
Iron
Magnesium
Nickel
in chocolates.