higher SECONDARYSCHOOL ……place…………. (AFFLIATED TO C.B.S.E) LOGO SESSION : 2014-2015 CHEMISTRY- INVESTIGATORY PROJECT ON Study of effect of Potassium bisulphite as a food preservative Submitted to Submitted by … … Chemistry Teacher, …. CLASS 12, Class-12, Section-A “Intelligence plus character - that is the goal of true education.” CERTIFICATE /Mr….SCHOOL LOGO This is to certify that the project work titled “Study of effect of Potassium bisulphite as a food preservative” submitted by NAME (class XIIth PCM group) in partial fulfilment of the credit for the chemistry project evaluation from “SCHOOL” . always. NAME: REGISTRATION NO. dear GOD. . Chemistry Teacher during session 2014-2015. you know that we feel like saying ‘I love you’. : DATE: INTERNAL EXAMINER SUBJECT: CLASS: PLACE: EXTERNAL EXAMINER ACKNOWLEDGEMENT Our project can never begin without you. is the bonafide work of the student done under the guidance and supervision of Mrs. Rather than saying “thank you” to you. as a project report. to you. except for quotations . our Vice Principal and our chemistry teachers. and Mr… who gave support to us and library which provides all useful books related to this project. Mr…. Special thanks to our Principal. Mrs/Mr …. teachers who really showered constructive feedbacks and suggestions without which this project would not have been in present form. Next on our thank list are our friends. you are the real foundation of the project done by us. PLACE” is a record of original work done by us. Thank you very much.We must say thanks to our parents who provided us sufficient money and help in making of this project. Project team Success is not final. failure is not fatal DECLARATION We hereby declare that the project work entitled “Study of effect of Potassium bisulphite as a food preservative” submitted to the “SCHOOL. 1 OBJECTIVE 1 2 INTRODUCTION 2 3 AIM 4 4 APPARATUS REQUIRED 5 5 MATERIALS & CHEMICALS 6 6 THEORY 7 7 PROCEDURE 8 . The project has not been accepted for any credits based on investigatory projects previously. Project team "The ladder of success doesn't care who climbs it." INDEX SL.N O.and summaries which have been duly acknowledged. TOPIC PAG E NO./Mr… ". under the guidance of "Mrs. Concentrati on Time Temperatur e .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 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. However the chemical substances should not be harmful to human beings. Benzoic acid(or sodium benzoate) . In our country.INTRODUCTION Growth of microorganisms in a food material can be inhibited by adding certain chemical substances. two chemical preservatives which are permitted for use are: 1. Such chemical substances which are added to food materials to prevent their spoilage are known as chemical preservatives. fruit juices. Potassium bisulphite is used for the preservation of colourless food materials such as fruit juices. For the preservation of fruits. apple and raw mango chutney. The Manitoba Agriculture. squashes. Potassium bisulphite on reaction with acid of the juice liberates Sulphur dioxide which is very effective in killing the harmful micro-organisms present in food stuffs and thus prevents it from getting spoilt. This is not used for preserving coloured food materials because Sulphur dioxide produced from this chemical is a bleaching agent. Sulphur bisulphite) dioxide(or potassium Benzoic acid or its sodium salt. HSO3–(aq) + H+(aq) H2O(l) + SO2(g) The advantage of this method is that no harmful chemical is left in the food. squashes and jams sodium benzoate is used as preservative because it is soluble in water and hence easily mixes with the food product.2. Food and Rural . sodium benzoate is commonly used for the preservation of food materials. it may help prevent foods from discolouring or browning. Sulphites are common preservatives in smoked or processed meats and dried fruits. At different concentrations and . yeast and bacteria in foods. i. At different temperatures.Initiatives reports that this product works to prevent the growth of mould. ii. AIM The aim of this project is to study the effect of potassium bisulphite as food preservative. Potassium bisulphite is found in some cold drinks and fruit juice concentrates. It is also an additive for homemade wine. In spray form. For different intervals of time.iii. 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 . #4. An ideal method of food preservation has the following characteristics: #1.It improves shelf-life and safety by inactivating spoilage and pathogenic microorganisms. texture. The effectiveness of KHSO3 as preservative depends upon its concentration under different conditions which may be determined experimentally. taste. #3. time and enzymatic action and become unfit for consumption. #2. colour. These changes may be checked by adding small amounts of potassium bisulphite.) and nutritional attributes.It is cheap and convenient to apply and .THEORY Food materials undergo natural changes due to temperature.It does not change organoleptic (smell.It does not leave residues. etc. temperature and time. 3 . Grind it to a paste in the mortar with a pestle. 4.#5. Mix with sugar and colouring matter. Take fresh fruits. The material so obtained is fruit jam.It encounters no objection from consumers and legislators. wash them thoroughly with water and peel off their outer cover. PROCEDURE: 1. 2. 3. It may be used to study the effect of concentration of sugar and KHSO . 00 gms 0. II and III respectively.0 gms of sugar to bottle No.5 gm of KHSO3 to each bottle. Close the bottle and allow them to stand for one week or 10 days at room temperature. 10. of Wt. 2. I.0 gms.(A)Effect of concentration of Sugar: 1.5 gm Observations (Days) 2 3 4 5 Few More Change Change III 100 gms 15. Add 0. Add 5.0 gms and 15. 4. Mix contents thoroughly with a stirring rod. Observe the changes taking place in Jam every day. Bottle Wt. 5. jam taken sugar KHSO3 1 I 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 10.5 gm NO Few Few Some More Change Change Change Change Change RECORD: Result: The increase in concentration of sugar causes fast decaying .Put 100 gms of fruit jam in each bottle. 3. of No. Take three wide mouthed reagent bottles labeled as I II III.00 gms 0. 6. of Wt. Mix the contents thoroughly with a glass rod. 2.00 gms 2. Add 1. Add 5. jam taken sugar KHSO3 added e Observations (Days) 1 2 3 4 K 5 e p I 100 gms 5. 4.0 gm no no no no no all the bottles at room temperature for about 10 days and observe the changes everyday.0 gm of sugar to each bottle.(B)Effect of concentration of KHSO3 :– 1. III. Bottle Wt. of No.0 gm of KHSO3 to bottle No. of Wt. II. I. Take bottles labeled as I.00 gms 3.00 gms 1. Put 100 gm of Jam in each bottle. of Wt. 6. RECORD: Result: The increase in concentration of KHSO3 increase more time of preservation (C)Effect of temperature: – . 5.0gm no no no few some II 100 gms 5. II and III respectively.0 gm.0 gm and 3. 2. 3.0gm no no no no few III 100 gms 5. II at room temperature (25˚C) and bottle No. Add 10. II and III. Observe the changes taking place in the jam for 10 days. I. of No. II and III respectively. 4.0gm gms II 100 gms 10. (D)Effect of time: – 1. jam sugar KHSO3 Observations (Days) taken 1 2 3 4 5 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. Take 100 gm of Jam in three bottles lebelled as I.1. of Wt. Mix the contents thoroughly with a stirring rod.00 2.00 2. Take three bottles and label them as I. I in the refrigerator at 0˚C. Keep bottle No.0 gm gms III 100 gms 10. II and III. of Wt. RECORD: Bottle Wt.0 gm of KHSO3 to bottle No.00 gms 2. 3.0 gm of sugar and 2. . III in a thermostat at 50˚C. bottle No.0 gm change Result: The increase in temperature causes faster fermentation of jam. 2. 7 Observations(Days) 14 21 Bottle No. 3. we can conclude that KHSO3 acts as a viable food . To each bottle add 25 g of Jam and 1 g of potassium bisulphite. 4. the quality of the jam deteriorates. Note the changes taking place in each bottle and record the observations. CONCLUSIONS AND SUGGESTIONS From the experiment. Keep bottle I for 7 days. RESULTS. I No ****** ****** II No Taste ****** changes III No No Unpleasant smell develops RECORD: Result: With increase of days. bottle II for 14 days and bottle III for 21 days at room temperature.2. it can trigger lung irritation and asthma. Also. the food gets spoiled. the experiment shows that rate of fermentation of food stuffs is directly proportional to temperature conditions. even in the presence of KHSO3. But increase in concentration of sugar content in the food material causes fast decaying. Though potassium bisulphite is a good food preservative (class II preservative). So. BIBLIOGRAPHY Reference books: . our suggestion is that the usage of food preservatives must be reduced to the extent possible. On passage of time.preservative whose increased concentration can increase time for preservation. LEE NCERT LABORATORY MANUAL CLASS 12 CHEMISTRY Reference websites: www.com NOTES . II CONCISE INORGANIC CHEMISTRY BY J.in en.ncert.in www.co.wikipedia. NCERT CLASS 12 CHEMISTRY BOOKSPART I.livestrong.D.org www.google.nic.