Parmeshwari Devi Dhanuka

Saraswati VidhyaMandir(Residential)
Gaushala Nagar Vrindaban
(Affiliated to C.B.S.E.)

Session :- 2012-13
Topic :
Study of effect of Potassium bisulphite
as a food preservative

Submitted To: Submitted By:

Mr. G.K. Lawaniya Ravindra Pratap Singh H.O.D. Chemistry
12th Science

Roll no. =
 Certificate
This is to certify that ADITI CHOUBEY D/o Mr.

Manish choubey is a bonafide student of class XIIth

Science during session 2020-2021. He has completed

his project on Study of effect of Potassium bisulphite

as a food preservative successfully under my

guidance and supervision.

Acknowledgement
 Acknowledgement is the most beautiful page in any
project’s 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.

ADITI CHOUBEY

INDEX
 OBJECTIVE
1
INTRODUCTION
2
APPARATUS
3
MATERIAL AND CHEMICALS
4
THEORY AND PROCEDURE
5
EFFECT OF CONCENTRATION OF SUGAR
6
EFFECT OF CONCENTRATION OF KHSO3
7
EFFECT OF TEMPRATURE
8
EFFECT OF TIME
9

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) H2O(l) + SO2(g)

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

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

Materials and Chemicals

 Requiremen

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. 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
KHSO3, temperature and time.
(A) Effect of concentration of Sugar: -

1. Take three wide mouthed reagent bottles labeled as I II III.

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

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

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

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

Chang Change Change Change More
e Change

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

Chang Change Change Change more
e
Change

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

Result: The increase in concentration of sugar

causes fast Decaying
 (B) Effect of concentration of KHSO3 :–

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

2. Put 100 gm of Jam in each bottle.
3. Add 5.0 gm of sugar to each bottle.
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:
Bottle Wt. of Wt. of Wt. of Observations (Days)
No. jam sugar KHSO3
taken 1 2 3 4 5
added

I 100 gms 5.00 gms 1.0gm no no no few some

II 100 gms 5.00 gms 1.0 gm no no no no few

III 100 gms 5.00 gms 1.0 gm no no no no no

Result: The increase in concentration of KHSO3

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 1.0 gm of KHSO3 to each
bottle.
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:
Bottle Wt. of Wt. of Wt. of Observations (Days)
No. jam sugar KHSO3
taken 1 2 3 4 5
added

I 100 gms 5.00 gms 2.0gm no no no no no

II 100 gms 10.00 gms 2.0 gm no no no no Few

Ferme
-nted

III 100 gms 15.00 gms 2.0 gm no no Few Some Some

Ferme Ferme more
-nted -nted Ferme
-nted

Result: The increase in Temperature causes

fast fermentation of jam
(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:
Bottle No. Observations(Days)
7 14 21
I No ****** ******
II No Taste ******
changes

III No No Unpleasant
smell developes

Result: With increase of days, the quality of the

jam deteriorates.
 CONCLUSION
FOOD CONTAINING MORE AMOUNT OF SUGAR
IS NOT FAVOURABLE TO KEEP FOR LONG TIME

POTASSIUM IS A GOOD PRESERVATIVE

USES

Potassium bisulfate is commonly used to

prepare potassium bitartate for
winemaking.Potassium bisulphyte also used
as a dis integrating agent in analytical
chemistry as a powerful oxidizing agent .

OCCURRENCE

Mercallite the mineralogolical form a

potassium bisulphyte occurs very rarely.
Misenite is another more complex from of
potassium bisulphate.