SCHOOL
place.
(AFFLIATED TO C.B.S.E)
LOGO
SESSION
2014-2015
Submitted to
Submitted by
Chemistry Teacher,
.
CLASS 12,
Class-12,
Section-A
Intelligence plus character - that is the goal of
true education.
CERTIFICATE
SCHOOL LOGO
INTERNAL EXAMINER
SUBJECT:
CLASS:
PLACE:
EXTERNAL EXAMINER
ACKNOWLEDGEMENT
Our project can never begin without you, dear
GOD. Rather than saying thank you to you, you
know that we feel like saying I love you, to you,
always.
Project team
DECLARATION
INDEX
SL.N
O.
TOPIC
PAG
E
NO.
OBJECTIVE
INTRODUCTION
AIM
APPARATUS REQUIRED
THEORY
PROCEDURE
EFFECT OF CONCENTRATION OF
SUGAR
EFFECT OF CONCENTRATION OF
KHSO3
10
10
EFFECT OF TEMPERATURE
11
11
12
12
EFFECT OF TIME
RESULTS,CONCLUSIONS &
SUGGESTIONS
13
BIBLIOGRAPHY
14
14
NOTES
14
8
9
13
OBJECTIVE
The objective of this
project is to study the
effect of Potassium
bisulphite as a food
Conditio
preservative
ns under
various conditions.
Concentrati
on
Time
Temperatur
e
INTRODUCTION
Growth of microorganisms in a food
material can be inhibited by adding certain
chemical substances. However the chemical
substances should not be harmful to human
beings. Such 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.
2. Sulphur
bisulphite)
dioxide(or
potassium
H2O(l) + SO2(g)
Initiatives
reports that this product
works to
prevent the growth of mould,
yeast and bacteria in foods. It is also an
additive
for
homemade wine. Potassium
bisulphite is found in some cold drinks
and fruit juice concentrates. Sulphites are
common
preservatives
in
smoked or
processed meats and dried fruits. In spray
form, it may help prevent foods from
discolouring or browning.
AIM
The aim of this project is to study the
effect of potassium bisulphite as food
preservative.
i. At different temperatures.
ii. At different concentrations and
APPARATUS
Conical flasks
Beaker
Requiremen
ts
Peeler
(100 ml)
Glass
Bottles
Pestle and
mortar
Glass rod
MATERIALS AND
CHEMICALS
Balance
Knife
Potassium
Bisulphite
Requireme
nts
Sugar
Fresh
Fruits
THEORY
Food materials undergo natural changes due
to temperature, time and enzymatic action
and become unfit for consumption. These
changes may be checked by adding small
amounts of potassium bisulphite. The
effectiveness of KHSO3 as preservative
depends upon its concentration under different
conditions which may be determined
experimentally. An ideal method of food
preservation has the following characteristics:
PROCEDURE:
Bottle
Wt. of
Wt. of
Wt. of
No.
jam taken
sugar
KHSO3
added
100 gms
5.00 gms
0.5gm
NO
NO
NO
Few
Change
Change
Change
Change
NO
NO
Few
Some
Few
Change
Change
Change
Change
more
II
100 gms
10.00 gms
0.5 gm
Observations (Days)
2
3
4
5
Few
More
Change
Change
III
100 gms
15.00 gms
0.5 gm
NO
Few
Few
Some
More
Change
Change
Change
Change
Change
RECORD:
Result: The increase in concentration of sugar
causes fast decaying
5.
Bottle
Wt. of
Wt. of
Wt. of
No.
jam taken
sugar
KHSO3
added
Observations (Days)
1
e
p
100 gms
5.00 gms
1.0gm
no
no
no
few some
II
100 gms
5.00 gms
2.0gm
no
no
no
no
few
III
100 gms
5.00 gms
3.0 gm
no
no
no
no
no
RECORD:
(C)Effect of temperature:
1.
2.
3.
4.
RECORD:
Bottle
Wt. of
Wt. of
Wt. of
No.
jam
sugar
KHSO3
Observations (Days)
taken
No
No
No
No
No
change
change
change
change
change
No
No
No
No
Slight
change
change
change
change
change
No
No
Slight
Some
Some
change
change
change
change
more
added
I
100 gms
10.00
2.0gm
gms
II
100 gms
10.00
2.0 gm
gms
III
100 gms
10.00
gms
2.0 gm
change
(D)Effect of time:
1.
2.
3.
4.
Observations(Days)
14
21
Bottle No.
I
No
******
******
II
No
Taste
******
changes
III
No
No
Unpleasant smell
develops
RECORD:
RESULTS, CONCLUSIONS
AND SUGGESTIONS
From the experiment, we can conclude
that KHSO3 acts as a viable food
preservative
whose
increased
concentration can increase time for
preservation.
But
increase
in
concentration of sugar content in the
food material causes fast decaying.
Also, the experiment shows that rate
of fermentation of food stuffs is
directly proportional to temperature
conditions. On passage of time, even
in the presence of KHSO3, the food gets
spoiled. Though potassium bisulphite
is a good food preservative (class II
preservative), it can trigger lung
irritation
and
asthma.
So,
our
suggestion is that the usage of food
preservatives must be reduced to the
extent possible.
BIBLIOGRAPHY
Reference books:
Reference websites:
www.google.co.in
en.wikipedia.org
www.ncert.nic.in
www.livestrong.com
NOTES