NARAYANA EDUCATIONAL INSTITUTIONS

NAME : AVYUKT RANJAN

GRADE : XII

ROLL NO. :

SUBJECT : CHEMISTRY

SUBJECT CODE : 043

LECTURER NAME : MADDURU SASI KUMAR

CHEMISTRY TEACHER
NARAYANA E-TECHNO SCHOOL
Kaveri layout, Yelahanka

BANGALORE-560064,KARNATAKA
 CERTIFICATE
This is to certify that candidate AVYUKT RANJAN, Roll No:________________

has completed the project Work entitled Effect of Potassium Bisulphate as a

Food Preservative the subject CHEMISTRY (043) laid down in the regulations of

CBSE for Practical Examination in Class XII to be held in Narayana School

Yelahanka on______________.

MR.SASI KUMAR
CHEMISTRY TEACHER

Examiner:

Name: _______________

Signature:

2
ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my Chemistry Teacher

"Mr.SASI KUMAR" for his able guidance and support in completing this
project.

I would also like to extend my gratitude to our Principal Mr. PRASANNA

KUMAR for providing me with all the required facilities.

Secondly, I would also like to thank my parents and friends who helped me a lot
in finishing this project within the limited time. Just because of them, I was able
to create my project and make a good and enjoyable experience.

Thanks again to all who helped me during the project.

INTRODUCTION
Potassium bisulphatе, a chеmical compound with thе formula KHSO4,
plays a pivotal role in thе rеalm of food prеsеrvation, offеring a
multifacеtеd approach to еxtеnding thе shеlf lifе of pеrishablе еdiblеs. As
our global population burgеons, so doеs thе dеmand for еfficiеnt mеthods
to curb food spoilagе and wastе. In this contеxt, thе еffеct of potassium
bisulphatе as a food prеsеrvativе is a subjеct of paramount importance,
warranting carеful еxamination and consideration.

Onе of thе kеy mеrits of potassium bisulphatе liеs in its potеnt

antimicrobial propеrtiеs. As a prеsеrvativе, it еxеrts inhibitory еffеcts on
thе growth of bactеria, yеasts, and molds that arе rеsponsiblе for thе
dеcay of food itеms. By impеding thе prolifеration of thеsе
microorganisms, potassium bisulphatе hеlps prеvеnt thе spoilagе of
various food products, еnsuring thеir safеty and еdibility ovеr an еxtеndеd
pеriod.

Morеovеr, potassium bisulphatе еxhibits antioxidant attributеs, mitigating

thе oxidativе procеssеs that lеad to thе dеgradation of fats and oils in
food. Oxidation is a chiеf culprit in thе dеtеrioration of flavor, color, and
nutritional content. By scavеnging frее radicals and impеding oxidativе
rеactions, potassium bisulphatе hеlps maintain thе sеnsory and
nutritional quality of food, thеrеby еnhancing its ovеrall palatability and
hеalth bеnеfits.

In addition to its prеsеrvativе and antioxidant rolеs, potassium bisulphatе

sеrvеs as an еffеctivе mеans of prеvеnting еnzymatic browning in fruits
and vеgеtablеs. Enzymеs such as polyphеnol oxidasе arе rеsponsiblе for
thе discoloration obsеrvеd in cut or bruisеd producе. The addition of
potassium bisulphatе inhibits thеsе еnzymatic rеactions, prеsеrving thе
visual appеal and markеtability of frеsh fruits and vеgеtablеs.

Howеvеr, it is impеrativе to notе that thе usе of potassium bisulphatе as a

food prеsеrvativе nеcеssitatеs a judicious approach. While it offers
significant advantages, its еxcеssivе usе can lеad to advеrsе hеalth
еffеcts. Thеrеforе, a mеticulous undеrstanding of appropriatе dosagе and
adhеrеncе to rеgulatory guidеlinеs arе еssеntial for harnеssing thе
bеnеfits of potassium bisulphatе without compromising consumеr hеalth.

EXPERIMENT

Title: Investigation of the Preservative Effect of

Potassium Bisulfite in Fruit Juice
Objective: To decide the effectiveness of potassium bisulfite as a
preservative in fruit juice.

Materials:
1. Fresh fruit juice (home made or store-bought)
2. Potassium bisulfite (available from chemical supply stores)

3.. Sterile bins

4.. PH paper/strips
5. Graduated cylinders

6. Stirring rod
7. Labels and markers
8. Timer

Procedure
1. Divide the clean fruit juice into identical elements.
2. Add a measured amount of potassium bisulfite to at least one part of
the juice. Ensure that the concentration is within safe limits for meal
preservation.
3. Leave the opposite part of the juice untreated (manipulate
organization).
4. Mix the solutions very well with a stirring rod.
5. Pour every juice answer into separate sterile bins, making sure to label
each box as it should be.
6. Measure and report the preliminary pH of each juice sample.
7. Seal the packing containers and keep them at room temperature for a
predetermined period (e.g., one week or
weeks).
8. Regularly screen and document changes in color, scent, and pH of
each juice sample at some stage in the storage period.
9. At the cease of the test, examine and evaluate the first-rate of the dealt
with and untreated juice samples.

OBSERVATION
Effect of concentration of sugar: Take three bottles labelled as A, B
and C. Put 100g of fruit jam in each bottle. Now, add 5g, 10g and
15g of sugar to bottle A, B and C. Mix the contents thoroughly and
close the bottle. Keep these bottles to stand for a week. Note the
changes taking place in jam daily.

Bottle number A B C
Weight of jam taken 100 gm 100 gm 100 gm
Weight of sugar 5 gm 10 gm 15 gm
added
Weight of KHSO3 0.5 gm 0.5 gm 0.5 gm
Observation (Days)
Colour Dark orange Dark orange Dark orange

Day 1 Odour Pleasant Pleasant Pleasant

smell smell smell
 Fungus Fungus
Fungus not
White Fungus not
White Fungus not turned
Fungus
formed Fungus is formed fungus hasformedgreenish in
Colour Dark orangeformed increased Light Orange
Orange colour
BottleOdour
number PleasantA PleasantB Pleasant smell C
Day 2
Weight of jam taken smell 100 gm 100 gm
smell 100 gm
Weight ofFungus
sugar Fungus 5not gm Fungus10 notgm Fungus15 notgm
added formed formed formed
WeightColour
of KHSODark
3 0.5 gm Orange
orange 0.5 gm Light Orange
0.5 gm
Observation
Odour(Days)Pleasant Pungent Pungent smell
Day 3 Colour smellDark orange smellLight Orange Yellow
Fungus Fungus White Colour
White Fungus
not Fungus formed is more
Odour formed Pungent Pungent
formed than BSmells
smell smell ethanoli
Day 5 Colour Orange Light Orange Light Orange
Day 4
Odour Pungent Pungent Pungent
c
Smell Smell Smell
Fungus White Fungus Greenish
.
fungus has turned colour fungus
increased greenish in has increased
colour
Colour Light Orange Yellow colour Yellow colour
fades
Odour Smells Smells Smells
Day 6 Ethanolic Ethanolic Ethanolic
Fungus Fungus Greenish
Fungus
turned colour
turned in
greenish in fungus
black colour
colour has increased
R Day 7 Colour Yellow colour Dark orange Yellow
colour
E fades
S Odour Smells Smells Smells
ethanolic ethanolic ethanolic
U Fungus Greenish colour No fungus Spoilt
fungus has is formed
L increased

T
 The increase in concentration of sugar causes deterioration
of fruit jam due to growth of fungus.

Effect of concentration of KHSO3: Take three bottles

labeled as A, B and C. Put 100g of jam in each bottle. Put
5g of sugar in each bottle. Now, add 1g, 2g and 3g of
KHSO3 to bottle no. A, B and C respectively. Mix the
contents thoroughly. Keep these bottles at room
temperature for seven days. Observe the changes daily.
 Bottle number A B C
Weight of jam taken 100 gm 100 gm 100 gm
Weight of sugar 5 gm 5 gm 5 gm
added
Weight of KHSO3 1 gm 2 gm 3 gm
Observation (Days)
Colour Dark orange Dark orange Dark orange

Day 1 Odour Pleasant Pleasant Pleasant

smell smell smell
Fungus Fungus not Fungus not Fungus not
formed formed formed
Colour Orange Orange Dark Orange
Odour No Pleasant Pleasant Pleasant
Day 2 smell smell smell
Fungus Fungus not Fungus not Fungus not
formed formed formed
Colour Orange Orange Dark Orange
Odour Pleasant Pleasant Pleasant
Day 3
smell smell smell
Fungus Fungus not Fungus not Fungus not
formed formed formed
Colour Orange Orange Orange
Day 4
Odour Pleasant Pleasant Pleasant
smell smell smell
Fungus Fungus not Fungus not Fungus not
formed formed formed
Bottle number A B C
Weight of jam taken 100 gm 100 gm 100 gm
Weight of sugar 5 gm 5 gm 5 gm
added
Weight of KHSO3 1 gm 2 gm 3 gm
Observation (Days)
Colour Light orange Orange Dark Orange

Day 5 Odour Pungent Pleasant Pleasant

smell smell smell
Fungus White fungus No fungus is No fungus is
is formed formed formed
Colour Light Orange Light Orange Dark Orange

Day 6 Odour Pungent Pungent smell Pleasant

smell smell
Fungus White Fungus White Fungus No fungus is
increased is formed formed
Day 7 Colour Light orange Light orange Dark Orange

Odour Pungent Pungent Pungent

smell smell smell
Fungus Fungus White White
turns green Fungus
Fungus
in colour increased
formed

RESULT
The increase in concentration of KHSO3 causes decrease
in growth of fungus.
EFFECT OF POTTASIUM BISULFITE

Effect of temperature: Take 100g of jam in three bottles

labelled as A, B and C. Add 10g of sugar and 1g KHSO3 to each bottle.
Mix the contents thoroughly. Place bottle A in the refrigerator at
273 K, bottle B at room temperature 298 K and bottle C in a thermostat at
323. Observe the changes taking place in the jam everyday.
 Bottle number A B
Weight of jam taken 100 gm 100 gm
Weight of sugar added 10 gm 10 gm
Weight of KHSO3 1 gm 2 gm
Observation (Days) 273 K 298 K
Colour Dark orange Dark orange
Odour Pleasant smell Pleasant
Day 1
smell
Fungus Fungus not Fungus not
formed formed
Colour Dark orange Dark orange
Odour Pleasant smell Pleasant
Day 2
smell
Fungus Fungus not Fungus not
formed formed
Colour Dark orange Orange
Odour Pleasant smell Pleasant
Day 3
smell
Fungus Fungus not White Fungus
formed formed
Colour Dark orange Orange
Odour Pleasant smell Pungentt
Day 4
smell
Fungus Fungus not Fungus not
formed formed
Bottle number A B
Weight of jam taken 100 gm 100 gm
Weight of sugar added 5 gm 5 gm
Weight of KHSO3 1 gm 2 gm
Observation (Days) 273 K 298 K
Colour Dark orange Dark orange
Odour Pleasant smell Pungent smell
Day 5 Fungus White fungus Fungus
not formed turned
greenish in
colour
Colour Dark orange Dark orange
Odour Pleasant smell Pungent smell
Day 6
Fungus White fungus not Green colour
formed Fungus
 increase

Day 7 Colour Dark orange Orange

Odour Pleasant smell Pungent smell
Fungus White fungus Fungus turned
not black in colour
formed

RESULT

With increase of temperature, fruit jam

deteriorates.

CONCLUSION

Food containing more amount of sugar is not favorable to keep

 for a long time
Potassium bisulphite is a good preservative.

Uses
There are a number of uses for potassium bisulfite 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 bisulfate is found in some cold drinks and fruit juice
concentrates. Sulfites are common preservatives in smoked or
processed meats and dried fruits. In spray form, it may help
prevent foods from discoloring or browning.

Availability
Potassium bisulfite is primarily a commercial product. You
might find this chemical compound at meat processing plants.
Manufacturers of juice drinks and concentrate will use
potassium bisulfite to increase the shelf life of their products.
The preservative is also available for home use.

Allergies
Sulphites such as potassium bisulfite can trigger an attack for
those with asthma. potassium bisulfite may cause lung
irritation.

BIBLIOGRAPHY

The necessary information for the project is collected fromthe references

stated below:

CBSE Chemistry Lab Manual

http://en.wikipedia.org/wiki/Potassium_bisulfate
google.com