ATOMIC ENERGY CENTRAL SCHOOL

ANUPURAM
(2021-2022)

CHEMISTRY INVESTIGATORY PROJECT FILE

TOPIC : CHOCOLATE ANALYSIS

NAME : SUCHIT KUMAR S

CLASS / SEC : XII ‘A’
CLASS ROLL.NO : 32
CBSE ROLL.NO : 20645572

TEACHER’S PRINCIPAL’S EXTERNAL EXAMINER

SIGANATURE SIGNATURE SIGNATURE
 CERTIFICATE

This Is To Certify That This Chemistry Investigatory

Project On "Chocolate Analysis" Has Been Successfully
Completed By MASTER.SUCHIT KUMAR S Of Class XII
Under The Guidance Of Mr.A Balasubramanium In
Partial Fulfilment Of The Curriculum Of Central Board Of
Secondary Education (CBSE) Leading The Award Of
Annual Examination Of The Year 2021-2022
 ACKNOWLEDGEMENT

In the accomplishment of this project successfully many people who

best have owed upon me their blessings and the heart pledged support,
this time I am utilizing to thank all the people who have been concerned
with this project.

Firstly I thank God for making me able to yield within the span of
completing this project. Then I would like to thank my Principal
Mr.Vikas Kamble and Chemistry teacher Mr.A Balasubramaniam,
whose valuable guidance has been what helped me patch this project and
make it full proof success.

My teacher's suggestions and instructions have served as the major

contributor towards the completion of this project.

Also, I would like to thank my parents and friends who have helped me
with their valuable suggestions and guidance, which have been helpful
in various phases of the completion of this project. Last but not the least,
I am grateful to the internet that has helped me with the most bountiful
information.
 INTRODUCTION

Chocolates have become one of the most popular flavours in the world of today. They form the
basics ingredient in very many pastries and cake. Chocolates can also be used as hot and Cold
Beverages. Each manufacture combines secret formulas of the different varieties of the coca
sweets to develop exclusive chocolates and try to make the exotic teat. Gifts of chocolates
moulded to different shapes has become traditional on certain festivals and occasions.

Chocolates are made from the seeds of COCOA trees, Spanish mythology consider these trees
were grown in the garden of the PARADISE and believed that the chocolates drink was Divine.
The cocoa trees is a tropical plant, sometimes living and producing for more than 200 years.
Chocolates are made from the seeds of these trees. There are many varieties cultivated today and
this farming is highly profitable.

Chocolates is a highly commercialised and money making programme. In the modem factones
tons of bitter cocoa beans are turned into one of the world’s favourite confectionary. Today
chocolates are made available to us much guarded secret formula involving varying seeds,
different ingredients, combinations of fermentation-roasting timings-temperature etc . Flavours
such as mint, coffee, orange, strawberry etc , are some of the add ones. Also today the chocolates
can contain ingredients as peanut, different types of walnuts, dry fruits, caramels, crisped rice
etc.

Usualy the chocolates can be categorized into one the following group

1. Bitter

2. Bitter sweets

3. Unsweetened

4. Dark sweetened

5. Milk chocolates

6. Cocoa powder
7. Cocoa sauce/syrup

VARIETIES

There are three basic varieties of coca.criolo which has the best but the mildest powder forester
which is hardier plant and trinitario which is a natural hybrid of the two mentioned already
combines 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.

MANUFACTURE

Pod pickers using long handled knives cut the ripe pods which grow on the both branches of the
coca trees. The pup and bears are stalked into piles or boxes of large trays. They are covered with
banana leaves and left for fermentation over next 7 days.

Fermentation happens in a temperature of 120 degree Farenheit and hence the beans begin to
develop the characteristic colour and aroma. After 7 days fermentation beans are transferred to
be dried either in the sunlight or artificially 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 immediately to various manufactures to avoid any
damages by heat or moisture.

HISTORY

The story of the chocolates span more than 2000 years . Chocolates were first drunk rather than
being eaten. Though started in the tropical rainforest of central and South America were cocoa
was first grown, the tales of chocolate cutivation now circles the world.

The earliest usage of chocolates dates back before Olmec. The oldest known cutivation and
usage of cocoa was in Puerto Escondido Honduras as the history data between 1100 BC and
1400 BC.

CHOCOLATES AND HEALTH

THE HEALTH effect of chocolates refers to the possible beneficial or detrimental physiological
effects of eating chocolates mainly for pleasure. For example, cocoa and chocolates may support
cardiovascular health Other effects under preliminary research includes reduce risk of cancer,
coughing and heart disease.

One interpretation on the potential health effect of dietary chocolates are may be lower blood
pressure improved vascular function and energetic metabolism, and reduced platelets and
aggregation and adhesion.
Unconstrained consumption of large quantities of any energy-rich food, such as chocolates,
without a corresponding increase in activity, Increases the risk of obesity. Raw chocolates is high
in cocoa butter, a fat removed during chocolate refining, then added back in varying proportions
during manufacturing. Manufactures may add other fats, sugar and powder milk as well.

Good effects
Chocolate may be mild stimulant to humans cocoa has antioxidant activity. Antioxidants helps to
free your body of free radicals which cause oxidative damage to the cell. Small but regular
amounts of dark chocolates are associated with lower risk of heart attack, Dark chocolates
contain THEOBROMINE, which has been shown to harden tooth enamel. Cocoa percent of at
least 74%, significantly improves the blood flow which were tested on smokers, Some studies
has also observed a modest reduction in the blood pressure and flow mediated dilation after
consuming dark chocolates daily. Eating dark chocolates may also prevent arteriosclerosis
(Harding of the arteritis). Thus the best type of chocolates that is benefit for you is dark
chocolates.

Bad effects
While chocolates have many good effects on consuming, it also has many negative side effects.
It contains too many bad ingredients 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 bacteria 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
toothbrush. Dark chocolates contain a higher amount of caffeine than milk chocolates and this
can affect your health. Too much caffeine leads to hypertension, anxiety, dehydration and
inability to concentrate.
 AIM: To find out the presence of Proteins,Fats,Sugars,Calcium,Iron,Magnesium and
Nickel in chocolates.

CHEMICALS REQUIRED:
1. Sodium hydroxide (NaOH)

2 Copper sulphate (CUSO₂)

3. Molisch's Reagent (C10H7OH)

4. Fehing's Solution A & B

5. Sulphuric acid (H₂SO4)

6. Tollen's Reagent

7. Ammonium Chloride (NH4Cl)

8. Ammonium Hydroxide (NH4OH)

9. Sodium Phosphate (NA3PO4)

PROCEDURE FOR ANALYSIS:

Organic tests and Inorganic tests done to find the presents of the different in chocolates.

Tests for identification of Calcium and Magnesium (Good Substances) and also tests for``

identification of Lead and Nickel (Poisonous Substances) were also done.

 TEST FOR PROTEIN

EXPIRMENT OBSERVATION INFERENCE

5ml of each sample if chocolate taken

in different test tube.
Appearance of violet coloration Presence of PROTEIN
Add 1 pellet of NaOH to each. observed
in the sample.
Add 1-2 drops of CUSO4 solution to
each.

RESULT: All samples studied showed that they contain PROTEIN. (Dark
chocolate….chocolate cream…..Milky bar….. milk chocolate bar…..Cadburys bar)

TEST FOR FAT

EXPIRMENT OBSERVATION INFERENCE

Take a small sample of each chocolate
on different pieces of filter paper.
Fold and unfold the paper to crush
the sample over a flame
Appearance of translucent spot Presence of FAT
around the sample which became
in the sample
larger on heating was observed.

RESULT: All samples studied showed that they contain FAT (Dark
chocolate….chocolate cream…..Milky bar….. milk chocolate bar…..Cadburys bar)
 TEST FOR SUGAR

EXPIRMENT OBSERVATION INFERENCE

5ml of each sample if chocolate taken

in different test tube.

Add 1ml water to each then add few

drops of molisch's reagent (alpha A purple ring is formed Presence of SUGAR
naphthol in alcohol ) at the top. in the sample

Then add con.H2SO4 drops along

inner edge of the test tube.

Mix 2ml of Fehling's A& B in diferent

test tubes. Red-brown precipitate Presence of SUGAR

Add a pinch of the chocolate into was obtained in the sample

each test tube. Then the solution in
the water bath.

2ml of Tollen's Reagent was taken in a

diferent test tube.

Add a pinch of the chocolate into A silver mirror surface Presence of SUGAR
each test tube. Then the solution in
the water bath. is formed in the sample

RESULT: All samples studied showed that they contain REDUCING SUGAR. (Dark
chocolate….chocolate cream…..Milky bar….. milk chocolate bar…..Cadburys bar)
 TEST FOR CALCIUM

EXPIRMENT OBSERVATION INFERENCE

A mixture of NH4CL + NH4OH+ A white precipitate was obtained. Presence of CALCIUM

(NH4)2CO3. in the sample
With help of a glass rod each sample
of chocolate solution placed on
different watch glass.

Add drop of con.HCI and a paste is Brick red colour fame was obtained. Presence of CALCIUM
made on each sample. This paste
from each sample is taken on the tip in the sample
of new glass rod and shown to blue
flame of spirit lamp.

RESULT: All samples studied showed that they contain CALCIUM (Dark
chocolate….chocolate cream…..Milky bar….. milk chocolate bar…..Cadburys bar)
 TEST FOR IRON

EXPIRMENT OBSERVATION INFERENCE

A mixture of NH4CL + NH4OH is

made.
No brown precipitate Absence of IRON
This is added to each sample of
was formed. in the sample
chocolate solution taken in different
test tubes.

RESULT: All samples studied showed that they do not contain IRON (Dark
chocolate….chocolate cream…..Milky bar….. milk chocolate bar…..Cadburys bar)

TEST FOR MAGNESIUM

EXPIRMENT OBSERVATION INFERENCE

A mixture of NH4CL + NH4OH+

NA3PO4 is made.
No white precipitate Absence of MAGNESIUM
This is added to each sample of
was obtained. in the sample
chocolate solution taken in different
test tubes.

RESULT: All samples studied showed that they do not contain CALCIUM (Dark
chocolate….chocolate cream…..Milky bar….. milk chocolate bar…..Cadburys bar)
 TEST FOR NICKEL

EXPIRMENT OBSERVATION INFERENCE

A mixture of NH4CL + NH4OH is made.

This is added to each sample of No black precipitate Absence of NICKEL

chocolate solution taken in different
was obtained. in the sample
test tubes.

Pass H2S Gas through the solution.

RESULT: All samples studied showed that they do not contain NICKEL (Dark
chocolate….chocolate cream…..Milky bar….. milk chocolate bar…..Cadburys bar)
 CONCLUSION

S.NO. SUBSTANCE PRESENT/ABSENT

1 PROTEIN PRESENT
2 FATS PRESENT
3 SUGARS PRESENT
4 CALCIUM PRESENT
5 IRON ABSENT
6 MAGNESIUM ABSENT
7 NICKEL ABSENT