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Deepak Memorialacademy School: Submitted To:-Submitted By
Deepak Memorialacademy School: Submitted To:-Submitted By
SAGAR
(AFFLIATED TO C.B.S.E)
SESSION : 2016-2017
CHEMISTRY- INVESTIGATORY PROJECT
ON
Study of effect of Potassium bisulphite as
a food preservative
Submitted to:-
Submitted by:-
Mr.P.N Tiwari
HimanshuMourya
Chemistry Teacher, Class-12,
Section-A*
CLASS 12, DMA
“Intelligence plus character-that is the goal of true
education.”
CERTIFICATE
HIMANSHU MORYA
CLASS – 12th, A*
DECLARATION
previously.
HIMANSHU MOURYA
CLASS – 12th , A*
INDEX
SL.NO PAGE
. TOPIC NO.
1 OBJECTIVE 1
2 CONCENTRATION EFFECT 2
3 INTRODUCTION 3-4
3 AIM 5
4 APPARATUS REQUIRED 6
5 MATERIALS & CHEMICALS 7
6 THEORY 8-9
7 FOOD PRESERVATION 10
7.1 PRINCIPLES OF FOOD PRESERVATION 11
7.2 METHODS OF FOOD PRESERVATION 12
8 PROCEDURE 13
9 EFFECT OF CONCENTRATION OF SUGAR 14
10 EFFECT OF CONCENTRATION OF KHSO3 15
11 EFFECT OF TEMPERATURE 16
12 EFFECT OF TIME 17
13 RESULTS,CONCLUSIONS&SUGGESTIONS 17-18
14 BIBLIOGRAPHY 19
OBJECTIVE
The objective of this project
is to study the effect of
Potassium bisulphite as a food
preservative under various
conditions.
CONCENTRATION
EFFECT
Effect of Concentration :-
1)Sugar
2)Temperature
3)KHSO3
4)Time
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 human beings. Such chemical substances which are added
to food materials to prevent their spoilage are known aschemical
preservatives. In our country, two chemical preservatives which are
permitted for use are:
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.
APPARATUS
MATERIALS AND
CHEMICALS
THEORY
Food materials undergo natural changes due
to temperature, time and enzymatic actionand
become unfit for consumption. These changes
may be checked by adding small amounts of
potassium bisulphite. Theeffectiveness 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:-
PROCEDURE:
III 100 gms 15.00 gms 0.5 gm NO Few Few Some More
Change Change Change Change Change
RECORD:-
RECORD:-
(C)Effect of temperature:–
1. Take 100 gm of Jam in three bottles labelled 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.
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:-
(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.
Observations(Days)
Bottle No. 7 14 21
I No ****** ******
II No Taste ******
changes
RECORD:-
RESULTS,CONCLUSIONS
AND SUGGESTIONS
From the experiment, we can conclude
thatKHSO3 acts as a viable food preservative
whose increased concentration can increase
time forpreservation. But increase in
concentration of sugar content in the food
material causes fast decaying. Also, the
experiment shows that rateof 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 andasthma. So, our suggestion is
that the usage of food preservatives must
be reduced to the extent possible.Food
containing more amountof sugar is not
favorable to keep for a long
time,Potassium bisulphite is a good
preservative.
Uses=>There are a number of uses for potassium
bisulfite as a food preservative. The Manitoba
Agricul-ture, Food and Rural Initiatives reports
this product works to prevent the growth of mold,
yeast and bacteria in foods. It is also an additive
for homemade wine.
Website- www.google.co.in
Wikipedia:-
www.ncert.nic.in
www.livestrong.com