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Chemistry Project On Study of Effect of Potassium Bisulphite As Food Pre Servative Under Various Conditions
Chemistry Project On Study of Effect of Potassium Bisulphite As Food Pre Servative Under Various Conditions
School, Bhopal
Session 2018-19
CHEMISTRY PROJECT
ON
“STUDY OF EFFECT OF POTASSIUM BISULPHITE AS FOOD PRE-
SERVATIVE UNDER VARIOUS CONDITIONS “
S E S S I O N : 2018 – 19
Signature Of Principal
: Signature Of
Teacher : Remark By
Examiner :
2
Signature of Examiner : Date :
3
ACKNOWLEDGEMENT
I Anvi Shukla of class XII would like to
express my gratitude towards my school principal
Mrs. Shikha bhati and my chemistry teacher
Mr. Ashutosh Sir who gave me this golden
opportunity to explore my skills and imagination
towards the project entitled as “study of effect of
potassium bisulphate as food preservative under
various conditions” and my almighty of course
my parents , coworkers and friends who took this
project to next level.
Anvi
Shukla
Class XII
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INDEX
S. CONTENTS PAGE TEACHER
NO. NO. SIGNATURE
1) Purpose of the project 01
2) Introduction 02-04
3) Description of apparatus used 05-07
in this project
4) Food preservation 08-11
5) Need for food preservation 11
6) Principles of food preserva- 12
tion
7) Role of food preservation 13
8) Procedure of food processing 14
9) Procedure 15
10) Study of effect of concentra- 15-17
tion of potassium bisuphite
and the effect of time
5
PURPOSE OF THE PROJECT
6
INTRODUCTION
WHAT ARE PRESERVATIVES ?
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BENZOIC ACID or its sodium salt ,
sodium benzoate is commonly used for
the preservation of food materials . For
the preservation of fruits , fruit juices ,
squashes and jams it is used as preserva-
tive because it is soluble in water and
hence easily mixes with the food prod-
uct. The efficacy of benzoic acid and
benzoate is thus dependent on the PH of
the food .
1. At different temperatures ,
9
DESCRIPTION OF APPARATUS
WE ARE GOING TO USE IN THIS
PROJECT ARE AS FOLLOWS :
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5) SUGAR – Sugar is nothing but the sweet –
tasting, soluble carbohydrates , which we use in
our food sometimes . Simple sugars are called
monosaccharide and include glucose (also known
as dextrose) , fructose , galactose .
6) POTASSIUM BISULPHITE – It is a
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MATERIALS REQUIRED FOR THIS
PROJECT
SUGAR
GLASS ROD
CONICAL
FLASKS
100 ML APPARATUS
REQUIRED FOR
THIS PROJECT
APPLES
POTASSIUM
KNIFE
BISULPHITE
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FOOD PRESERVATION
How we can preserve our food ?
We can preserve our food by following methods :
TRADITIONAL TECHNIQUES :
CURING :
COOLING :
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Before the era of mechanical refrigeration, cool-
ing for food storage occurred in the forms of root
cellars and iceboxes. Today, root cellaring re-
mains popular among people who value various
goals, including local food, heirloom crops, tradi-
tional home cooking techniques, family farm-
ing, frugality, self-sufficiency, organic farming,
and others.
FREEZING :
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MODERN INDUSTRIAL TECHNIQUES :
A. PASTEURIZATION:
Pasteurization is a process for preservation of liq-
uid food. In this method, milk is heated at about
70 °C (158 °F) for 15–30 seconds to kill the bac-
teria present in it and cooling it quickly to 10 °C
(50 °F) to prevent the remaining bacteria from
growing. The milk is then stored in sterilized bot-
tles or pouches in cold places. This method was
invented by Louis Pasteur, a French chemist, in
1862.
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c) BIOPRESERVATION :
Biopreservation is the use of natural or con-
trolled micro biota or antimicrobials as a way of
preserving food and extending its shelf life. Bene-
ficial bacteria or the fermentation products pro-
duced by these bacteria are used in biopreserva-
tion to control spoilage and render pathogens
inactive in food. Lactic acid bacteria have
antag- onistic properties that make them useful
as bio- preservatives.
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PRINCIPLES OF FOOD PRESERVATION
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ROLE OF FOOD PRESERVATION
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PROCEDURE OF
FOOD PROCESSING
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PROCEDURE
1. Take 500 g fresh apples. Wash them thor-
oughly and peel off the outer layer . Remove
the seeds and crush the apples in a mixer .
21
4. For some days check for any growth of
micro – organisms after each day and
record the observations in a table .
OBSERVATIONS :
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STUDY OF EFFECT OF TEMPERATURE
1) Take three conical flasks and label them as A,
B and C . Add 50 g of jam in each of the three
flasks .
2) Add 0.5 of potassium bisulphate to each of
the three conical flasks .
3) Keep flask A in a refrigerator , flask B at
room temperature and flask C in an oven
maintained at a temperature of 60 ◦ c , leave
them undisturbed for few days .
4) Check for any growth of micro - organisms
after each day and record the observations .
OBSERVATIONS :
B) 50 g 5g 0.5 g No No No No Few
C) 50 g 5g 0.5 g No No No No No
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ture . The preservation of jam by potassium bisul-
phate is maximum at lower temperature (0-5◦ C).
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People with sulphite sensitivity might react poor-
ly to potassium bisulphite. A sulphite sensitivity
usually causes asthma symptoms such as wheez-
ing or difficulty breathing. Some people may also
experience anaphylaxis, which is a life-
threatening allergic reaction. If you have a sensi-
tivity to sulphites, you should avoid any food
that contains potassium bisulphite .
How It Works ?
When potassium bisulphite is dissolved in water,
it forms a sulfurous acid. The acid lowers the pH
of the food, which helps inhibit the growth of
harmful organisms, including bacteria such as E.
coli, as well as yeast and mold. The bisulphite
oxidize and lose some of its antimicrobial pow-
er.also prevents browning or discoloration of food
Potassium bisulphite is more stable than potassi-
um sulfite. In humid conditions, however, the dry
salt may
BIBLIOGRAPHY
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COMPREHENSIVE practical chemistry
class 12
GOOGLE → www.google.co.in
WIKIPEDIA→ www.livestrong.com
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