CHEMISTRY

INVESTIGATORY
PROJECT

QUALITATIVE ANALYSIS OF
CHOCOLATE
HAL PUBLIC SCHOOL
NAME=KARTAVYA YADAV
CLASS=XII
ROLL NO=

What is chocolate?
Chocolate is prepared from the fruit of
the Theobroma cacao, a tropical tree
whose name means "food of the gods" in
Greek, according to "Chocolate: Food of
the Gods," an online exhibit by the Cornell
University Library.
Theobroma cacao trees are native to the
Amazon and Orinoco river basins in South
America. The trees are widely distributed
from southeastern Mexico to the Amazon
River. They thrive in hot, humid areas within
about 20 degrees of the equator, according
to Cornell. As the popularity of chocolate
spread, growers established plantations in
other regions, such as West Africa and
South and Southeast Asia. Today, Ghana,
Côte d'Ivoire, Nigeria, Indonesia and Brazil
account for 79 percent of the world's cacao
production.
Types of chocolate

Fine chocolate falls into three categories:

dark chocolate, milk chocolate and white
chocolate.
Dark chocolate has chocolate liquor,
cocoa butter, lecithin, sugar and vanilla.
Milk chocolate has all of the above plus
milk fats and milk solids.
White chocolate contains everything milk
chocolate does except chocolate liquor.
Chocolatiers debate whether white
chocolate is really chocolate. Until 2002,
the U.S. Food and Drug Administration
considered it a confectionary rather than
chocolate because it does not contain
chocolate liquor.

H lth b fit f
Health benefits of
chocolate
Good heart food

Several recent studies have examined the

role that chocolate may have on heart
health. Cacao beans are full of
phytonutrients, which act as antioxidants
and provide additional benefits.
Furthermore, cacao beans are rich sources
of iron, copper, magnesium, zinc and
phosphorus, according to the Harvard T.H.
Chan School of Public Health. Dark
chocolate contains two to three times more
beneficial flavanols than milk chocolate
because milk chocolate's cacao
concentration is diluted with milk and
possibly more sugar.
Good brain food

Chocolate may be good for the brain.

Some studies have focused on
chocolate's ability to improve cognitive
function. A study published in
th J l f Al h i ' Di i
the Journal of Alzheimer's Disease in
2016 found that chocolate consumption
might lower the risk of cognitive decline
in older people.
Good mood food

Chocolate is often associated with

positive effects on mood, but the
reasons why it makes some people feel
good are debatable. Chocolate contains
substances that stimulate the brain in
the same way cannabis does, such as
anandamines, and substances that have
similar effects as amphetamine, such as
tyramine and phenylethylamine
Threats to chocolate

Ch l t d ti i th t db
Chocolate production is threatened by
climate change. According to a 2016
report by the National Oceanic and
Atmospheric Administration (NOAA),
the primary cacao-producing countries
of Côte d'Ivoire, Ghana, and Indonesia
will experience a 2.1 degree Celsius (3.7
degrees Fahrenheit) increase in
temperature by 2050. Rainfall will not
rise along with the temperature, causing
lowered humidity levels. As a result,
viable land for cacao production will
significantly shrink. According to the
Intergovernmental Panel on Climate
Change's Climate Change 2014:
Impacts, Adaptation, and
Vulnerability report, 89.5 percent of the
294 chocolate-producing locations
studied would become less suitable by
2050.
EXPERIMENT

AIM OF THE EXPERIMENT

TO FIND OUT THE PRESSENCE OF IRON , CALCIUM ,
MAGNESIUM AND NICKEL IN MILK AND DARK
CHOCOLATE

REQUIREMENTS FOR THE

REQUIREMENTS FOR THE
EXPERIMENT:
AMMONIUM CHLORIDE
1.

AMMONIUM HYDROXIDE
2.

AMMONIUM CARBONATE
3.

DIMETHYL GLYCOXIME
4.

DISODIUM PHOSPHATE
5.

MILK CHOCOLATE (Sample 1)

6.

DARK CHOCOLATE(Sample 2)
7.
PROCEDURE FOR ANALYSIS:
PREPARE ORIGINAL SOLUTIONS OF THE CHOCOLTE
SAMPLE (milk,dark) AND PERFORM THE
FOLLOWING EPERIMENTS AND NOTE DOWN THE
OBSERVATIONS
TEST FOR IRON(1)
Sl EXPERIMENT OBSERVATION INFERENCE
no:
1. A MIXTURE OF NO IRON IS
AMMONIUM BROWN NOT
CHLORIDE AND PRECIPITATE PRESENT IN
AMMONIUM THE GIVEN
HYDROXIDE IS SAMPLE
ADDED TO THE
SAMPLES OF THE
O.S PREPARED
EARLIER

RESULT:
IRON IS NOT PRESENT IN BOTH THE GIVEN
SAMPLES OF CHOCOLATES
TEST FOR CALCIUM(2)
Sl EXPERIMENT OBSERVATION INFERENCE
no:
A MIXTURE OF A WHITE CALCIUM IS
1. AMMONIUM PRECIPITATE PRESENT IN
CHLORIDE, WAS THE GIVEN
AMMONIUM OBTAINED SAMPLE
HYDROXIDE AND
AMMONIUM
CARBONATE
IS ADDED TO THE
SAMPLES OF THE
OS PREPARED
 O.S PREPARED
EARLIER

RESULT:
CALCIUM IS PRESENT IN BOTH THE GIVEN
SAMPLES OF CHOCOLATES
TEST FOR MAGNESIUM (3)
Sl EXPERIMENT OBSERVATION INFERENCE
no:
1. A MIXTURE OF NO MAGNESIU
AMMONIUM WHITE M
CHLORIDE AND PRECIPITATE IS NOT
DISODIUM PRESENT IN
PHOSPHATE THE GIVEN
IS ADDED TO THE SAMPLE
SAMPLES OF THE
O.S PREPARED
EARLIER

RESULT:
IRON IS NOT PRESENT IN BOTH THE GIVEN
SAMPLES OF CHOCOLATES
TEST FOR NICKEL(4)
Sl EXPERIMENT OBSERVATION INFERENCE
no:
A MIXTURE OF A WHITE NICKEL IS
1. AMMONIUM PRECIPITATE PRESENT IN
CHLORIDE AND WAS THE GIVEN
AMMONIUM OBTAINED SAMPLE
HYDROXIDE
IS ADDED TO THE
SAMPLES OF THE
O.S PREPARED
EARLIER.
PASS HYDROGEN
SULPHIDE
THROUGH
THE SOLUTION
RESULT:
NICKL IS PRESENT IN BOTH THE GIVEN
SAMPLES OF CHOCOLATES
NAME MILK DARK
OF METAL CHOCOLATE CHOCOLATE

IRON NOT PRESENT NOT PRESENT

CALCIUM PRESENT PRESENT

MAGNESIUM NOT PRESENT NOT PRESENT

NICKEL PRESENT PRESENT

BIBLIOGRAPHY:
WWW.WIKIPEDIA.COM
COMPREHENSIVE
PRACTICALCHEMISTRY(LAKSHMI
PUBLICATIONS CLASS XII)