M.V.S. GOVT.

ARTS & SCIENCeCOLLEGE

NAAC Accredited with B++ Grade
Christianpally, MAHABUBNAGAR
(Affiliated to Palamuru University)
2021-2022
DEPARTMENT OF CHEMISTRY
PROJECT REPORT ON
“EFFECT OF POTASSIUM BISULPHITE AS A FOOD PRESERVATIVE”

Presented By B.Sc [MPC] III year [A.Y.2021-22]

 

ROLL NO: NAMES:

19033025441010 A.RAMBABU
19033025441021 B.USENI
19033025441069 K.NAVEEN KUMAR
19033025441106 P BALRAJU
19033025441111 R RAJENDAR
 
“EFFECT OF POTASSIUM
BISULPHITE AS A FOOD
PRESERVATIVE”
 PRESERVATIVE
The term “preservatives” refers to the functional name
for a wide variety compounds that help slow or prevent
bacterial growth in a wide range of products, including
foods, medicines, and personal care products.
These compounds can be natural or synthetic.
Preservatives play important roles in many products
people use every day – for example, by helping prevent
the growth of harmful micro organisms and protect
products from spoilage or contamination.
 USES & BENEFITS

PRESERVATIVES IN FOOD
Preservatives are added to food to fight spoilage
caused by bacteria, molds, fungus, and yeast.
Preservatives can keep food fresher for longer
periods of time, extending its shelf life.
 Preservatives in Medicine
and Pharmaceuticals
 Preservative help
prevent the growth of
micro organisms,
particularly bacteria and
fungi, which may cause
disease or infection.

EX:-
Acetaminophen,
Insulin and cough
Syrup
 Preservatives
in Cosmetics
and Personal
Care Products

Help to prevent
contamination and the
growth of harmful
bacteria in products
ranging from sunscreens.
EX:-
Lotions and Shampoos
to cleansers, Toothpaste
and Makeup.
 PRESERVATIVES IN WOOD
Wood treated
with preservatives
can be used to
build telephone
poles, road signs
and marine pilings
as well as decks,
play structures
and raised garden
beds.
 Safety Information
 Safety of Preservatives in Food
o The use of preservatives in food products is strictly studied, regulated
and monitored by the U.S. Food and Drug Administration (FDA).
 Safety of Preservatives in Cosmetics and
Personal Care Products
o  In contrast to foods, with the exception of color
additives, cosmetics products and ingredients
including preservatives do not need FDA premarket
approval.
Safety of Preservatives in Medicine and Pharmaceuticals
• Preservatives in medicines and drugs are generally considered to be
“inactive ingredients” by FDA.

•Inactive ingredients (such as dyes, preservatives, and flavoring agents)

are parts of a drug or medicine that do not affect the therapeutic action
of the active ingredients.
•chemical substances which are added to food materials to prevent
their spoilage are known as chemical preservatives.
FOOD PRESERVATIVE UNDER
VARIOUS CONDITIONS
 CHEMICAL PRESERVATIVES

• Growth of microorganisms in a food material can be inhibited by adding

certain chemical substances.

•However the chemical substances should not be harmful to the human

beings.

•chemical substances which are added to food materials to prevent their

spoilage are known as chemical preservatives.

•.In our country, two chemical preservatives which are permitted for use are:
1. Benzoic acid(or sodium benzoate)
2. Sulphur dioxideor potassium bisulphite)
HSO3–(aq) + H+(aq) H2O(l) + SO2(g)
 Materials

Beaker, pestle
and mortar,
glass bottles,
balance and
peeler.
 Theory
Food materials undergo natural changes due to temperature, time and
enzymatic action and become unfit for consumption.
 The effectiveness of KHSO3 as preservative depends upon its
concentration under different conditions which may be determined
experimentally.

Procedure
1. Take fresh fruits, wash them thoroughly with water and peel off their
outer cover.
2. Grind it to a paste in the mortar with a pestle.
3. Mix with sugar and colouring matter.
4. The material so obtained is fruit jam. It may be used to study the
effect of concentration of sugar and KHSO3, temperature and time.
 (A) Effect of concentration of Sugar:-

1. Take three wide mouthed reagent bottles labeled as I II III.

2. Put 200gms of fruit jam in each bottle.
3. Add 10gms, 20gms and 30gms of sugar to bottle No. I, II and
III respectively.
4. Add 1 gm of KHSO3 to each bottle.
 Result
The increase in concentration of sugar causes deterioration of fruit jam due to
growth of fungus.
Bottle number A B C
Weight of jam taken 200gm 200gm 200gm

Weight of sugar added 10gm 20gm 30gm

Weight of KHSO3 1gm 1gm 1gm

Observation(Days)

DAY 1 colour Dark orange Dark orange Dark orange

odour Pleasant smell Pleasant smell Pleasant smell

fungus Fungus not formed Fungus not formed Fungus not formed

DAY 2 colour Dark orange orange Light orange

odour Pleasant smell Pleasant smell Pleasant smell
fungus Fungus not formed Fungus not formed Fungus not formed

DAY 3 colour Dark orange orange Light orange

odour Pleasant smell Pungent smell Pungent smell

fungus Fungus not formed White fingus formed White fungus formed
is more than B
DAY 4 colour orange Light orange Light orange
odour Pungent smell Punget smell Pungent smell
fungus White fungus is White fungus is Fungus turned
formed increased greenish in colour
DAY 5 COLOUR Dark orange Light orange Yellow colour
odour Pungent smell Pumgent smell Smells ethanolic

fungus White fungus is Fungus turned Greenish colour

increased greenish in colour fungus has increased

DAY 6 Colour Light orange Yellow colour Yellow colour fades

Odour Smells ethanolic Smells ethanolic Smells ethanolic

Fungus Fungus turned Greenish colour Fungus turned in
greenish in coour fungus has increased black colour

DAY 7 Colour Yellow culour Dark orange Yellow colour fades

Odour Smells ethanolic Smells ethanolic Smells ethanolic

fungus Greenish colour No fungus is formed Spoilt

fungus has
increased
 B) EFFECT OF CONCENTRATION OF KHSO3:
1.Take bottles labeled as I, II, III.
2.Put 200 gm of jam in each bottle.
3.Add 1 gm of sugar to each bottle.
4.Add10 gm, 20 gm, 30 gm of KHSO3 to bottle No. I, II and III
respectively.

RESULT:
The increase in concentration of KHSO3 increase more time of preservation.
 Observation(Days)
Bottle Wt.of Wt.of
Wt.of jam
No. sugar KHSO3
Taken
added 1 2 3 4 5

I 200 gm 10 2 gm No No No few Same

gm

II 200 gm 10 2 gm No No No No few
gm

III 200 gm 2gm No No No No No

10
gm
(C) EFFECT OF TEMPERATURE:
1.Take 200 gm of jam in three bottles lebelled as I,II
and III.
2.Add 200 gm of sugar and 2 gm of KHSO3 to each
bottle.
3.Mix the contents thoroughly with a stirring rod.
 RESULT:
The increase in Temperature causes fast fermentation of jam.

Bottle Wt of Wt of sugar Wt of Observations(days)

no. jam KHSO3
1 2 3 4 5
taken
added

I 200gms 10gms 4gms NO NO NO NO NO

II 200gms 20gms 4gms NO NO ON NO Few

fermen
ted

III 200gms 30gms 4gms NO NO Few Some Some

ferme fermen more
nted ted fermen
(D) EFFECT OF TIME:-
1.Take three bottles and label them as I, II and III.
2. To each bottle add 25 g of Jam and 1 g of potassium bisulphite.
3. Keep bottle I for 7 days, bottle II for 14 days and bottle III for 21
days at room temperature.

Result:-
With increase of days, the quality of
the jam deteriorates
Bottle no. Observations (days)

7 14 21

I NO ***** *****

II NO Taste changes *****

III NO NO Unpleasant smell

developes
 Conclusion:

Food containing more amount of sugar is not

favorable to keep for a long time Potassium bisulphite
is a good 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.
Sulfites are common preservatives in smoked or
processed meats and dried fruits.
THANK YOU