A.I.S.S.C.

E
NAME: SANGBRITA CHAKRABARTI
CLASS: XII

STUDY OF EFFECT OF POTASSIUM

TOPIC:
BISULPHITE AS A FOOD PRESERVATIVE

ROLL NUMBER (UID):

SESSION: 2023-24
 ACKNOWLEDGEMENT
The successful completion of the study would have not been possible
without generous help from many individuals to whom, I am
personally indebted in many ways. Though it is not possible to
acknowledge my debt to them in full, an honest appreciation of their
kindness and contribution can lead to personal gratification from the
fulfilment of a human duty.
As a small endeavour on my part, I would like to express my deep
sense of gratitude and reverence to my subject teacher Mr. Soudam
Sain for his valuable advice, inspiration and constant help which
he/she gave generously and spontaneously during the course of the
study.
I also express my feeling of deep respect to our Principal Mr. Bipin
Bihari Singh and all the teachers in our School for their kind help and
suggestion, which I received from time to time, in course of my
project work.
I would also like to thank my friends for their love and constant
inspiration.
The affection of parents towards children can never be express in
words. Still, out of filial duty, I feel like saying that spontaneous love
and blessings of my parents and grandparents showered on me have
helped my humble project to come into fruition.
SANGBRITA CHAKRABARTI
 CONTENT
Sl. No. Topic Pg. no.

1. PurPose of the Project 1

2. food Preservation 3

3. need for food Preservation 5

4. PrinciPles of food Preservation 6

5. Methods of food Preservation 8

6. aPParatus 21

7. role of food Preservation 24

8. Procedure 25

9. safety Measures 30

10. conclusion 31

11. BiBliograPhy 32