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Study of Effect of Potassium Bisulphite As A Food Preservative
Study of Effect of Potassium Bisulphite As A Food Preservative
Study of Effect of Potassium Bisulphite As A Food Preservative
Submitted To:
Mr. G.K. Lawaniya
Submitted By:
Ravindra Pratap Singh
H.O.D. Chemistry
Certificate
This is to certify that Ravindra Pratap Singh s/o Mr. Amar Singh is a bonafide student of class XIIth Science during session 2012-2013. He has completed his project on Study of effect of
Acknowledgement
Acknowledgement is the most beautiful page in any projects final pages. More than a formality, this appears to me the best opportunity to express my gratitude. My project can never begin without you, dear GOD. Rather than saying thank you to you, you know that I feel like saying I love you, to you, always. I must say thanks to my parents who provide me sufficient money and help in making of this project. Mr. G.K. Lawaniya, you are real foundation of the project done by me. My project would never have been possible without your guidance. Thank you very much. Special thanks to my principal who gave support to me and library which provides me helpful books related to this project. Next on my thanks lists are my friends, teachers, students who really showered constructive feedbacks and suggestions without which this project would not have been in present form.
INDEX
S. No.
1. 2. 3 4 5 6 7 8 9
Contents
Objective Introduction Apparatus Materials and Chemicals Theory & Procedure Effect of concentration of sugar Effect of concentration of KHSO3 Effect of Temperature Effect of Time
Page no.
1 2 4 5 6 7 8 9 10
Objective:
The objective of this project is to Study of effect of Potassium bisulphite as a food preservative under various conditions
Concentration
Conditions
Time
Temperature
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 the 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. Benzoic acid(or sodium benzoate) 2. Sulphur dioxide(or potassium bisulphite) Benzoic acid or its sodium salt, sodium benzoate is commonly used for the preservation of food materials. For the preservation of fruits, fruit juices, squashes and jams sodium benzoate is used as preservative because it is soluble in water and hence easily mixes with the food product.
Potassium bisulphite is used for the preservation of colourless food materials such as fruit juices, squashes, apples and raw mango chutney. This is not used for preserving coloured food materials because Sulphur dioxide produced from this chemical is a bleaching powder. 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 and thus prevents it from getting spoiled.
HSO3(aq) + H+ (aq)
chemical is left in the food.
H2O(l) + SO2(g)
The advantage of this method is that no harmful 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 iii. For different intervals of time.
Apparatus
Requirements
Requirements
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.
Procedure:
1. 2. 3. 4. Take fresh fruits, wash them thoroughly with water and peel off their outer cover. Grind it to a paste in the mortar with a pestle. Mix with sugar and colouring matter. 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. 2. 3. 4. 5. 6. 7. Take three wide mouthed reagent bottles labeled as I II III. Put 100 gms of fruit jam in each bottle. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No. I, II and III respectively. Add 0.5 gm of KHSO3 to each bottle. Mix contents thoroughly with a stirring rod. Close the bottle and allow them to stand for one week or 10 days at room temperature. Observe the changes taking place in Jam every day.
RECORD:
Bottle No. I
Observations (Days) 1 NO
Change
2 NO
Change
3 NO
Change
4 Few
Change
5
Few More Change
II
100 gms
10.00 gms
0.5 gm
NO
Change
NO
Change
Few
Change
Some
Change
Few
more
Change
III
100 gms
15.00 gms
0.5 gm
NO
Change
Few
Change
Few
Change
Some
Change
More
Change
RECORD:
Wt. of jam taken added 100 gms 100 gms 100 gms
Observations (Days) 1 2 3 4 5
no no no
no no no
no no no
few no no
some few no
RECORD:
Bottle No. I II Wt. of jam taken added 100 gms 100 gms Wt. of sugar 5.00 gms 10.00 gms Wt. of KHSO3 2.0gm 2.0 gm Observations (Days) 1 2 3 4 5
no no no
no no no
no no
Few
no no
Some
no
Few
Ferme -nted
III
100 gms
15.00 gms
2.0 gm
Ferme -nted
Ferme -nted
Some more
Ferme -nted
RECORD:
Bottle No. I II III 7 No No No Observations(Days) 14 21 ****** ******
Taste changes
******
Unpleasant smell developes
No
10