HARIDWAR,ROAD ROORKEE (AFFLIATED TO C.B.S.

E )

SESSION 2019-2020

Study of effect of Potassium bisulphite as a

food preservative

Submitted to - Submitted by-

Miss.vijaylaxmi mam Himanshu gautam
(Chemistry teacher) class-12
section-A [science]
 This is to certify that the project work titled “Study of
effect of Potassium bisulphite as a food preservative”
submitted by himanshu gautam (class XIIth - PCM group) in
partial fulfilment of the credit for the chemistry project
evaluation from ROORKEE PUBLIC SENIORS ECONDARY
SCHOOL, ROORKEE ” is the bonafide work of the student done
under the guidance and supervision of MISS.VIJAYLAXMI
MAM Chemistry Teacher, during session 2014-2015, as a
project report.
NAME:HIMANSHUGAUTAM
SUBJECT:CHEMISTRY
CLASS-12
DATE:

INTERNAL EXAMINER EXTERNAL EXAMINER

We must say thanks to our parents who

provided us sufficient money and help in
making of this project.
 MISS.VIJAYLAXMI MAM you are the real
foundation of the project done by us. Thank you
very much. Special thanks to our Principal, our
Vice Principal and our chemistry teachers, who
gave support to us and library which provides
all useful books related to this project.
Next on our thank list are our friends,
teachers who really showered constructive
feedbacks and suggestions without which this
project would not have been in present form.

NAME-HIMANSHU GAUTAM
CLASS-12
SECTION-A [SCIENCE]
We hereby declare that the project work entitled

“Study of effect of Potassium bisulphite as a food

preservative” submitted to the “JAWAHAR HIGHER

SECONDARY SCHOOL, NEYVELI” is a record of

original work done by us, except for quotations and

summaries which have been duly acknowledged,

under the guidance of "Mrs.D. Sangeetha, Chemistry

Teacher, JHSS ". The project has not been accepted

for any credits based on investigatory projects previ

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The objective of this project is to study the effect of
Potassium bisulphite as a food preservative under
various conditions.

Concentration

Conditions

Time Temperature
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. 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, apple and raw mango chutney.
This is not used for preserving coloured food materials because
Sulphur dioxide produced from this chemical is a bleaching agent.
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.

HSO3–(aq) + H+(aq) H2O(l) + SO2(g)

The advantage of this method is that no harmful chemical is left in the

food. The Manitoba Agriculture, Food and Rural 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.
 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.
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:
#1.It improves shelf-life and safety by inactivating spoilage and pathogenic
microorganisms,
#2.It does not change organoleptic (smell, taste, colour, texture, etc.) and
nutritional attributes,
#3.It does not leave residues,
#4.It is cheap and convenient to apply and
#5.It encounters no objection from consumers and legislators.

1. Take fresh fruits, wash them thoroughly with

water and peel off their outer cover.
2. Grind it to a paste in the mortar with a
pestle.
3. Mix with sugar and colouring matter.
4. The material so obtained is fruit jam. It

may be used to study the effect of

concentration of sugar and KHSO , 3

temperature and time.

(A) Effect of concentration of Sugar: -

1. Take three wide mouthed reagent bottles labeled as I II
III.Put 100 gms of fruit jam in each bottle.
 2. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No.
I, II and III respectively.
3. Add 0.5 gm of KHSO3 to each bottle.
4. Mix contents thoroughly with a stirring rod.
5. Close the bottle and allow them to stand for one week or
10 days at room temperature.
6. Observe the changes taking place in Jam every day.

RECORD:
Result: The increase in concentration of sugar
causes fast decaying

(B) Effect of concentration of KHSO3 :–

1. Put 100 gm of Jam in each bottle.
2. Add 5.0 gm of sugar to each bottle.

Bottle Wt. of Wt. of Wt. of Observations (Days)

No. jam taken sugar KHSO3 1 2 3 4 5
added

I 100 gms 5.00 gms 0.5gm NO NO NO Few Few

Change Change Change Change More
Change

II 100 gms 10.00 gms 0.5 gm NO NO Few Some Few

Change Change Change Change more
Change

III 100 gms 15.00 gms 0.5 gm NO Few Few Some More
Change Change Change Change Change

3. Take bottles labeled as I, II, III.

4. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle
No. I, II and III respectively.
5. Mix the contents thoroughly with a glass rod.
 6. Keep all the bottles at room temperature for about
10 days and observe the changes everyday.

RECORD:
Result: The increase in concentration of KHSO increase
more time of preservation

(C) Effect of temperature: –

1. Take 100 gm of Jam in three bottles lebelled as I,
II and III.
2. Add 10.0 gm of sugar and 2.0 gm of KHSO3 to
bottle No. I, II and III respectively.
3. Mix the contents thoroughly with a stirring rod.

Bottle Wt. of Wt. of Wt. of Observations (Days)

No. jam sugar KHSO3
taken
added

4. Keep bottle No. I in the refrigerator at 0˚C,

bottle No. II at room temperature (25˚C) and
bottle No. III in a thermostat at 50˚C. Observe
the changes taking place in the jam for 10 days.
RECORD:
Result: The increase in temperature causes faster
fermentation of jam.
 1 2 3 4 5

I 100 gms 10.00 2.0gm No No No No No

gms change change change change change
II 100 gms 10.00 2.0 gm No No No No Slight
gms change change change change change
III 100 gms 10.00 2.0 gm No No Slight Some Some
gms change change change change more
change

(D) Effect of time: –

1. Take three bottles and label them as I, II and III.
2. To each bottle add 25 g of Jam and 1 g of
potassium bisulphite.
3. Keep bottle I for 7 days, bottle II for 14 days and
bottle III for 21 days at room temperature.
4. Note the changes taking place in each bottle and
record the observations.
RECORD:
Result: With increase of days, the quality of the jam
deteriorates.
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.

Reference books :
 NCERT CLASS XII CHEMISTRY BOOKS -
PART I, II NCERT LABORATORY
MANUAL - CLASS XII CHEMISTRY
Reference websites :
 www.google.co.in
 en.wikipedia.org
 www.ncert.nic.in
 www.livestrong.com