Chemistry

Project Report
On

POLYMERS
“Synthesis and Property Analysis”
Session: 2018-19

Under Supervision of Submitted by

Ms. Neha Sheetal
(Lecturer in Chemistry) Roll No.
Class XII (Non-Medical)

SAINI PUBLIC SCHOOL,

KURUKSHETRA
 CERTIFICATE

This is to certify that Sheetal Roll No.________________ student of XII of

school Saini Public School. Kurukshetra has carried out of work in project

“Polymers” under the supervision & guidance as partial fulfillment of the

requirement for passing the XIIth Class examination under scheme of C.B.S.E.,

New Delhi.

Ms. Neha
Lecturer in Chemistry
 ACKNOWLEDGEMENT

I express my deep sense of gratitude to Mrs. Shuchi, Lecturer of

Chemistry, Shri Mahavir Jain Public School, Kurukshetra for her inspiration,

valuable guidance and constant encouragement in the completion of this project.

Without her it would have been an impossible task for me. I have put my sincere

effort to make this project interesting. I have fully consulted all the available

books on this subject and I am thankful to esteemed authors

Sheetal
12th
Roll No. ……………
 INDEX

 Aim

 Introduction

 Theory

 Chemicals Required

 Procedure

 Observations

 Result
AIM

Study of the effect of Sodium Benzoate as food Preservative Under

Various Conditions such as concentration, temperature and Time.

INTRODUCTION

Those chemical substances which are added to the food material to percent
their spoilage due to microbial growth and to retain their nutritive value for a long
time are called preservatives. Food preservation essentially means longer
retention of nutritive value of perishable materials. Food preservation methods
can be classified into two categories namely (i) Bacteriostatic methods, in which
the microorganisms are unable to grow in food, and (ii) Bacteriocidal methods, in
which the microorganisms present in the food are killed. Sodium Benzoate helps
in food preservation by bacteriostatic method. Under different set of conditions,
the effect of preservatives is different. For example, at high temperature the
decompositions of food is faster and hence, the food preservatives are less
effective at higher temperature but are very effective at low temperatures.
THEORY

There are three classes of chemical preservatives used in foods:-

 Benzoates (such as Sodium Benzoate)

 Nitrites (such as sodium nitrite)
 Sulphates (such as sulphur dioxide)
 Benzoates – Sodium Benzoate

Sodium Benzoate

 Also known as Benzoate of Soda

 Polyunsaturates fat.
 Anti-microbial properties
 Most effective on low pH, below 4.5
 Best for pickling preservatives.
 Naturally found in cranberries, prunes, plums, cinnamon, ripe olives, and
apples.
 Used in fruit products, relishes, beverages, dressings, salads, pies &
pastries fillings, icing, olives and sauerkraut.
 It is against yeast, molds, and some bacteria.
 Use low level to avoid off-flavor.
 Maximum level allowed by Law is 0.1%.

APPARATUS REQUIRED
  Beakers
 Glass Peelers
 Mortar
 Pestle
 Thermometer

CHEMICALS (AND MATERIALS) REQUIRED

 Some fresh fruits,

 Sodium Benzoate,
 Sugar, edible colour etc.

PROCEDURE

1. Take some fresh fruits and peel off their outer skin.

2. Now, cut the fruits in small pieces, mash them in a pestle and mortar. Add
some sugar and a pinch of edible colour in it. The substance thus obtained
is termed as jam.

3. Now, carry out the following experiments to examine the effect of

concentration, temperature and time.

4. Effect of concentration: Take three beakers and label them as A, B and C.

Ass 20g of jam in each of the beaker and add 0.25g, 0.5g and 0.8g in
beaker A,B and C respectively. Mix the contents well and keep the beaker
at room temperature for seven days. Note down the changes taking place in
each bottle and record your observations as shown in the following table:
5. Effect of Temperature : Take three beakers and label them as D, E and F,
Add 20g of the jam and 0.25g of potassium sulphate in each of the beakers.
Now, place beaker D in a refrigerator, beaker E at room temperature and
beaker F at 60ºC in an air over for seven days. Now down the changes
taking place in earth of the beakers everyday for seven days and record the
observations in the table:

6. Effect of Time: Take three beakers and label them as K, L and M. Add
20g of the jam and 0.25g of Sodium Benzoate in each of the beakers. Keep
beaker K for 5 days, beaker L for 10 days and beaker M for 15 days at
room temperature. Note the changes taking place in each beaker and record
the observations in the table:
 OBSERVATIONS

Table 1 : Effect of Concentration

Jam in Observation (days)

bottle 1 2 3 4 5 6 7
A Sweet Sweet Sweet Foul Foul Foul Foul
Smell Smell Smell Smell Smell Smell Smell
B Sweet Sweet Sweet Sweet Foul Foul Foul
Smell Smell Smell Smell Smell Smell Smell
C Sweet Sweet Sweet Sweet Sweet Foul Foul
Smell Smell Smell Smell Smell Smell Smell

Table 2 : Effect of Temperature

Jam in Observation (days)

bottle 1 2 3 4 5 6 7
A Sweet Sweet Sweet Sweet Sweet Foul Foul
Smell Smell Smell Smell Smell Smell Smell
B Sweet Sweet Sweet Sweet Foul Foul Foul
Smell Smell Smell Smell Smell Smell Smell
C Sweet Sweet Foul Foul Foul Foul Foul
Smell Smell Smell Smell Smell Smell Smell

Table 3 : Effect of Time

Jam in Observation (days)

 beaker 5 10 15
K Sweet Smell
L Slightly Foul
M Extremely Foul Smell
RESULTS

On the basis of observations recorded in the tables above, it has been

concluded that:

i) The increase in concentration of Sodium Benzoate leads to better

preservation, although it adversely affects the taste.
ii) The quality of the jam, kept in refrigerator, was found to the best and
that of the jam kept at 60ºC was worst. This leads to the conclusion that
win increasing temperature, the quality of the jam deteriorated
iii) The increase in time of preservation leads to the deterioration of quality
of jam due to natural changes.