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Tarika Chemistry Project Final (2) - Removed
Tarika Chemistry Project Final (2) - Removed
REPORT
Chocolate Analysis
In partial fulfillment of AISSCE 2023-24
Chemistry practical
Prepared By
Tarika
Shree
Class -XII-
B 2023-24
CERTIFICATE
This is to certify that the work presented in this grade XII
Chocolate Analysis has been carried out under my supervision
and is the Bonafide work of Tarika Shree. This work is original and
has not been submitted for any other purpose.
INTERNAL EXAMINER
EXTERNAL EXAMINER
DATE:
PLACE:
ACKNOWLEDGEMENT
I would like to express my special gratitude to
my Chemistry Teacher Mr.Proteek Chatterjee
as well as our Head of School Ms. Swati Soni
who gave me the golden opportunity to do this
wonderful project which also helped me to do
a lot of research work. I came to know about
so many new things. I am really thankful to
them.
INDEX
1
1 Aim
2-3
2 INTRODUCTION
4-5
3 THEORY
6
4 APPARATUS
7-12
5 PROCEDURE
7-12
6 OBSERVATIONS
13
7 PRECAUTIONS
13
8 SOURCES OF ERROR
14
9 CONCLUSION
15
10 BIBLIOGRAPHY
AIM:
To find out the presence of
• Fats
• Calcium
• Iron
• Magnesium
• Nickel
• Proteins
INTRODUCTION:
Analyzing chocolate involves a detailed examination of various
factors, from its taste profile and texture to its chemical
composition and production process. Chocolate analysis
encompasses a range of scientific and sensory evaluations that
aim to understand and improve the quality, flavor, and
characteristics of chocolate products.
RESULT :
All samples studied showed that they contain Protein.
RESULT :
All samples studied showed that they do not contain Iron.
RESULT :
All samples studied showed that they contain Calcium.
RESULT :
All samples studied showed that they do not
containMagnesium.
RESULT :
All samples studied showed that they do not contain
Nickel.
PICTURES:
Precautions:
• Sample Preparation:
• Precaution: Ensuring proper sample preparation is crucial.
Homogenizing and accurately weighing the sample are
critical steps. Contamination from equipment or improper
handling can skew results.
•
• Mitigation: Use clean, calibrated equipment and follow
standardized protocols for sample preparation. Minimize
exposure to external factors that could alter the sample's
composition or introduce contaminants.
SOURCES OF ERROR:
• Calibration and Instrument Accuracy:
• Precaution: Instrument calibration and accuracy play a
pivotal role in obtaining reliable data. Inaccurate calibration or
instrument malfunction can lead to erroneous readings.
• Mitigation: Regularly calibrate analytical instruments using
appropriate standards. Perform validation checks and quality
control procedures to ensure instruments are functioning
correctly. Employ duplicate analyses or multiple instrument
readings to verify results
CONCLUSION:
Chocolate of all the three types contain proteins,
fats, sugars, and calcium. It doesn’t contain nickel,
iron, or magnesium. Any food product taken in
moderation is good, similarly chocolate has a lots of
health benefits along with a remarkable taste. It also
has numerous side-effects.
Therefore chocolate can be consumed in moderation to
enjoy its benefits and to prevent any health complication
caused by it.
BIBLIOGRAPHY:
https://nir-for-food.com/cocoa-chocolate-analysis/
https://www.rapidmicrobiology.com/news/your-chocolate-
analyses-improved
https://www.malvernpanalytical.com/en/industries/food-
and-drinks/chocolate