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saveSave Best Chemistry Investigatory Project | Class XI & ...
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Best Chemistry Investigatory

Project | Class XI & XII |
Chocolate Analysis
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Shreya Shandilya
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This is the perfect investigatory project of Chemistry subject in the
most presentable and modifiable format for students of classes 12th
as well as 11th. My teachers praised my work a lot, and the viva
based on it was also very easy. This is a very exceptional topic that
will get you full marks for sure.

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Best Chemistry Investigatory

Project | Class XI & XII |
Chocolate Analysis
Uploaded by
Shreya Shandilya

Description:
This is the perfect investigatory project of Chemistry subject in the
most presentable and modifiable format for students of classes 12th
as well as 11th. My teachers praised my work a lot,…
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scribd.scribd.scribd.
scribd.scribd.scribd.scribd.scribd.scribd.scribd.scribd.scribd.scribd.scrib
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CHEMIS
TRY
INVEST
IG TO
RY
PROJEC
T
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DECLAR
ATION
I do
here
by
decl
are
that
the
proj
ect
been
enti
tled
bein
g
subm
itte
d is
my
auth
enti
c
work
in
part
ial
fu
lfil
lmen
ts
of
the
requ
irem
ents
for
the
CBSE
cert
ific
ate.
CERTIFIC
ATE
This
is to
certif
y that
this
projec
t work
is
submit
ted by
Bleh
Bleh
to the
chemis
try
depart
ment
ST.
JOSEPH
’S
 CONV
ENT SR.
SEC.
SCHOOL
and
was
carrie
d out
by her
under
guidan
ce and
superv
ision
during
the
academ
ic
year
2018-
19.
……………
……………
……………
 Teacher
in-charge
……………
……………
………..
……………
……………
…………...

Examiner’
s
signature
Principal
CKNOWL
EDGEME
NT
In the
accomp
lishme
nt of
this
projec
t
succes
sfully
many
people
who
best
have
owed
upon
me
their
blessi
ngs
and
the
heart
pledge
d
suppor
t,
this
time I
am
utiliz
ing to
thank
all
the
people
who
have
been
concer
ned
with
this
projec
t.
Firstl
y I
thank
God
for
making
me
able
to
yield
within
the
span
of
comple
ting
this
projec
t.
Then I
would
like
to
thank
my
and ,
whose
valuab
le g
uidanc
e has
been
what
helped
me
patch
this
projec
t and
make
it
full
proo
f
succes
s.
My
teache
r’s
sugges
tions
and
instru
ctions
have
served
as the
majo
r
contri
butor
toward
s the
comple
tion
of
this
projec
t. A
lso, I
would
like
to
thank
my
parent
s and
friend
s who
have
helped
me
with
their
valuab
le
sugges
tions
and
guidan
ce,
which
have
been
helpfu
l in
variou
s
phases
of the
comple
tion
of
this
projec
t.
Last
but
not
the
least,
I am
gratef
ul to
the
intern
et
that
has
helped
me w
ith
the
most
bounti
ful
inform
ation.
INDEX
INTROD
UCTION
1.
Variet
ies 2.
Manufa
cture
3.
Histor
y
Good
effect
s
Bad
effect
s AIM
CHEMIC
AL
REQUIR
ED
PROCED
URE
FOR
ANALYS
IS
1.
Protei
n test
2.
Fat
test 3.
Calciu
m test
4.
Iron
test 5.
Magnes
ium
test 6.
Nickel
test
CONCLU
SION
BIBLIO
GRAPY
INTROD
UCTION
Chocolate
s have
become
one of
the most
popular
flavours
in the
world of
today.
They form
the
basics
ingredien
t in very
many
pastries
and cake.
Chocolate
s can
also be
used as
hot and
Cold
Beverages.
Each
manufactu
re
combines
secret
formulas
of the
different
varieties
of the
coca
sweets to
develop
exclusive
chocolate
s and try
to make
the
exotic
teat.
Gifts of
chocolate
s molded
to
different
shapes
have
become
tradition
al on
certain
festivals
and
occasions.
Chocolate
s are
made from
the seeds
of
COCOA
 trees.
Spanish
mythology
considers
these
trees
were
grown in
the
garden of
the
PARADISE
and
believed
that the
chocolate
s drink
was
Divine.
The cocoa
tree is a
tropical
plant,
sometimes
living
and
producing
for more
than 200
years.
Chocolate
s are
made from
the seeds
of these
trees.
There are
many
varieties
cultivate
d today
and this
farming
is highly
profitabl
e.
Chocolate
s is a
highly
commercia
lized and
money
making
program.
In the
modern
factories
tons of
bitter
cocoa
beans are
turned
into one
of the
world’s
favourite
 confect
ionary.
Today
chocolate
s are
made
available
to us
much
guarded
secret
formula
involving
varying
seeds,
different
ingredien
ts,
combinati
ons of
fermentat
ion-
roasting
timings-
temperatu
re etc.
Flavours
such as
mint,
coffee,
orange,
strawberr
y etc.
are some
of the
add ones.
Also
today the
chocolate
s can
contain
ingredien
ts as
peanut,
different
types of
walnuts,
dry
fruits,
caramels,
crisped
rice etc.
Usually
the
chocolate
s can be
categoriz
ed into
one the
following
group. 1.

Bitter 2.
Bitter
sweets 3.

Unsweeten
ed 4.
Dark
sweetened
5.
Milk
chocolate
s 6.
Cocoa
powder
7.
Cocoa
sauce/syr
up
VARIETIE
S
There are
three
basic
varieties
of cocoa.
Criollo
, which
has the
best but
the
mildest
powder;
Foraster
o,
 which
is
hardier
plant;
and
Trinitario,
 which
is a
natural
hybrid of
the two
mentioned
already.
Trinitario
combine
s both
flavour
and
hardness.
More
hybrids
are being
developed
worldwide
to
improve
the
quality
of the
bean, the
yield
increase
and also
resist to
disease.
MANUFACT
URE
Pod
pickers
using
long
handled
knives
cut the
ripe pods
which
grow on
the both

branche
s of the
coca
trees.
The pulp
and beans
are
stalked
into pi
les or
boxes of
large
trays.
They are
covered
with
banana
leaves
and left
for
fermentat
ion over
next 7
days.
Fermentat
ion
happens
in a
temperatu
re of
120˚
F and
hence the
beans b
egin to
develop
the
character
istic
colour
and aroma.
After 7
days
fermentat
ion beans
are
transferr
ed to be
dried
either in
the
sunlight
or
artificia
lly
lightened
rooms.
The
ultimate
brown
colours
of the
beans
indicate
that they
are
finished
for being
processed
. Now
the good
beans are
collected
for
shipping
immediate
ly to
various
manufactu
res to
avoid any
damages
by heat
or
moisture.
HISTORY
The story
of the
chocolate
spans
more than
2000
years .Ch
ocolate
was first
drunk
rather
than
being
eaten.
Though
started
in the
tropical
rainfores
t of
central
and South
America
were
cocoa was
first
grown,
the tales
of
chocolate
cultivati
on now
circles
the world.
The
earliest
usage of
chocolate
s dates
back
before
Olmec.
The
oldest
known
cultivati
on and
usage of
cocoa was
in Puerto
Escondido
Honduras
as the
history
data
between
1100 BC
and 1400
BC.

The
health
effect
of
chocolat
es
refers
to the
possible
benefici
al or
detrimen
tal,
physiolo
gical
effects
of
eating
chocolat
es
mainly
for pl
easure.
For
example,
cocoa
and
chocolat
es may
support
cardiova
scular
health.
Other
effects
under
prelimin
ary
research
includes
reduce
risk of
cancer,
coughing
and
heart
disease.
One
interpre
tation
on the
potentia
l health
effect
of
dietary
chocolat
es are
may be
lower
blood
pressure
improved
vascular
function
and
energetic
metabolis
m, and
reduced
platelets
and
aggregati
on and
adhesion.
Unconstra
ined
consumpti
on of
large
quantity
of any
energy-
rich food,
such as
chocolat
es,
without
a
correspo
nding
increase
in
activity,
increase
s the
risk
obesity.
Raw
chocolat
es is
high in
cocoa
butter,
a fat
removed
during
chocolate
refining,
then
added
back in
varying
propor
tions
during
manufact
uring.
Manufact
ures may
add
other
fats,
sugar and
powder
milk as
well.
Chocolate
may be
mild
stimulant
to humans
cocoa has
antioxida
nt
activity.
Antioxida
nts help
to free
your body
of free
radicals
which
cause
oxidative
damage to
the cell.
Small but
regular
amounts
of dark
chocolate
s are
associate
d with
lower
risk of
heart
attack.
Dark
chocolat
es
contain
THEOBROMI
NE,
 which
has been
shown to
harden
tooth
enamel.
Cocoa
percent
of at
least 74%,
significa
ntly
improves
the blood
flow
which
were
tested on
smokers.
Some
studies
have also
observed
a modest
reduction
in
the bl
ood
pressure
and flow
mediated
dilation
after
consumin
g dark
chocolat
es daily.
Eating
dark
chocolat
es may
also
prevent
arterios
clerosis
(Harding
of the
arteriti
s). Thus
the best
type of
chocolat
es that
is
benefit
for you
is dark
chocolat
es.
While
chocolate
s have
many good
effects
on
consumin
g, it
also has
many
negative
side
effects.
It
contains
too many
bad
ingredien
ts
including,
milk fats
and
saturated
fats
caffeine,
oxalates
and
stearic
acid. And
while
sugar may
give
energy,
too much
of it can
cause
tooth
decay and
gum
disease
if
eating
without
regular
and
proper
teeth
brushing.
Sugar
plays a
harmful
role in
tooth
decay by
providing
 bacte
ria in
your
mouth
with
energy.
Bacteria
begin to
multiply
faster,
and
plague
begins to
grow in
size and
thickness
on your
teeth.
Bacteria
can also
use
sugar as
a glue
to cling
to your
teeth,
making it
difficult
to get
rid of
just a
tooth
brush.
Dark
chocolate
s contain
a higher
amount of
caffeine
than milk
chocolate
s and
this can
affect
your
health.
Too much
caffeine
can lead
to
hypertens
ion
anxiety
dehydrat
ion and
inabilit
y to
concentr
ate.
IM
To find
out the
presenc
e of
Protein
s

Fats
Calcium

Iron
Magnesi
um

Nickel
in
chocola
tes.
CHEMIC
LS
REQUIR
ED
1.
Sodium
hydroxi
de
(NaOH)
2.
Copper
sulphat
e (CuSO
4
) 3.

Sulphur
ic acid
(H
2
SO
4
) 4.
Ammoniu
m
Chlorid
e (NH
4
Cl) 5.

Ammoniu
m
Cabonat
e ((NH
4
)
2
CO
3
) 6.
Ammoniu
m
Hydroxi
de (NH
4
OH) 7.

Sodium
Phospha
te (Na
3
PO
4
)
PROCED
URE
FOR N
LYSIS

Organic
and
Inorganic
 tests
were done
to find
the
presence
of the
different
minerals
in
chocolate
s. Tests
for
identific
ation of
Calcium
and
Magnesium
(Good
Substance
s) and
tests for
identific
ation of
Lead and
Nickel
(Poisonou
s
Substance
s) were
also done.
I.

TEST FOR
PROTEIN
TEST FOR
PROTEIN
EXPERIMENT
OBSERVATIO
N
INFERENCE
1. 5ml of
sample of
Appearance
of violet
Presence
of
chocolate
is taken
in a
coloration
is
observed.
PROTEIN
in test
tube. the
sample Add
1 pellet
of NaOH to
it. Add 1-
2 drops of
CuSO
4
Solution.
RESULT
All
samples
studied
showed
that they
contain
PROTEIN
.
II.
TEST FOR
FAT
TEST FOR
FAT
EXPERIMENT
OBSERVATIO
N
INFERENCE
1. Take a
small
sample of
Appearance
of a
Presence
of
chocolate
on
translucen
t spot
FAT
in the a
piece of
filter
around the
sample
sample.
paper.
which
became
larger
Fold and
unfold the
paper on
heating
was to
crush the
sample &
Observed.
take it
over the
flame.
RESULT
All
samples
studied
showed
that they
contain
FAT.
III.
TEST FOR
CALCIUM
TEST FOR
CALCIUM
EXPERIMENT
OBSERVATIO
N
INFERENCE
1. Add a
mixture of
A white
precipitat
e Presence
of NH
4
OH+(NH
4
)
2
CO
3
was
obtained.
CALCIUM
in to the
sample.
the sample.
2.
With help
of a glass
rod Brick
red colour
flame
Presence
of
a sample
of
chocolate
was
obtained.
CALCIUM
in

solution
is placed
on the
sample.
the watch
glass. Add
a drop of
con.HCl
and mix it
well to
make a
paste.
This paste
is taken
on the tip
of a new
glass rod
and shown
to the
blue flame
of spirit
lamp.
RESULT
All
samples
studied
showed
that they
contain
CALCIUM.

IV.
TEST FOR
IRON
TEST FOR
IRON
EXPERIMENT
OBSERVATIO
N
INFERENCE
1. A
mixture of
NH
4
Cl + No
brown
precipitat
e Absence
of NH
4
OH is made.
was
obtained.
IRON
the This
is added
to a
sample.
sample of
chocolate
solution
taken in a
test tube.
RESULT
All
samples
studied
showed
that they
contain
IRON.
V.
TEST FOR
MAGNESIU
M
TEST FOR
MAGNESIUM
EXPERIMENT
OBSERVATIO
N
INFERENCE
1. A
mixture of
NH
4
Cl + No
white
precipitat
e Absence
of NH
4
OH +Na
3
PO
4
is made.
was
obtained.
MAGNESIUM
This is
added to
the the
sample.
sample of
chocolate
solution
taken in a
test tube.

RESULT
All
samples
studied
showed
that they
contain
MAGNESIU
M.
VI.
TEST FOR
NICKEL
TEST FOR
NICKEL
EXPERIMENT
OBSERVATIO
N
INFERENCE
1. A
mixture of
NH
4
Cl + No
black
precipitat
e Absence
of NH
4
OH is made.
was
obtained.
NICKEL
the This
is added
to the
sample.
sample of
chocolate
solution
taken in
test tube.
Pass H
2
S gas
through
the
solution.
RESULT
All
samples
studied
showed
that they
contain
NICKEL.
CONCLU
SION
Present
Present
Present
BIBLIO
GR PHY
www.foo
dhealth
innovat
ion.com

www.tod
aysdiet
ition.c
om

www.tea
gasc.ie
/resear
ch.com
www.wik
ipedia.
org
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