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Name: Aryan Arvind Turalkar Class: 12th – A

Roll.no: 42 ID: NHPSPSTD7631

Academic Session: 2022 – 2023

INVESTIGATORY Project work on

Effect of potassium bisulphite as a food preservative

SUBJECT-CHEMISTRY
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ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere thanks to my

Respected Principal Sir, Mr. Anand Bangal of New Horizon
Public School, New Panvel for his encouragement and for all
the facilities that he provided for this project work on
‘Effect of potassium bisulphite as a food preservative’ which
also encouraged me to do a lot of research work and learn
about new things.

I extend my hearty thanks to my subject teacher Mrs. Smitha

Rajesh ma’am. I take this opportunity to express my deep
sense of gratitude for her invaluable guidance, useful
suggestions and constant encouragement, which has
sustained my efforts at all stages of this project work.

I can’t forget to offer my sincere thanks to my parents and

friends who helped me to carry out this project work and
thank them for their valuable advice and support, which I
received from time to time.
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CERTIFICATE

This is to certify that Mst.Aryan Arvind Turalkar of

Class XII-A has successfully completed the Chemistry
Investigatory Project on
‘Potassium Bisulphite as a Food Preservative’ under the
guidance of Mrs. Smitha Rajesh as prescribed by the
CBSE for academic session 2022-2023.

Signature of Signature of Signature of

Teacher Principal External Examiner

SCHOOL STAMP
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INDEX

Sr.
Topic Page. No
No
1) FIRST PAGE 1

2) ACKNOWLEDGEMENT 2
3) CERTIFICATE 3
4) AIM OF PROJECT 5
5) MATERIALS REQUIRED 6
6) CHEMICALS REQUIRED 7
7) INTRODUCTION 8-9
8) PROCEDURE 10
9) EFFECT OF CONCENTRATION 10-12
10) EFFECT OF TEMPERATURE 13-14
11) EFFECT OF TIME 15-16
12) CONCLUSION 17
13) BIBLIOGRAPHY 18
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AIM OF PROJECT

 The aim of this project is to study effect of Potassium

bisulphite as a food preservative.

i.) At different temperatures.

ii.) At different concentrations.
iii.) And time
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CHEMICALS REQUIRED

PotassiumDough
Bisulphite

Sugar
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INTRODUCTION

Growth of microorganisms in a food material can be prevented

by adding certain chemical substances. Chemical food
preservatives are substances which, under certain conditions,
either delay the growth of microorganisms without necessarily
destroying them or prevent deterioration of quality during
manufacture and distribution.

Such chemical substances which are added to food materials

to prevent their spoilage are known as chemical preservatives.

Potassium hydrogen sulfite (IUPAC) or Potassium bisulphite

is one such chemical compound (KHSO3 ) widely used in our
country.
Potassium bisulphite is used for the preservation of colourless
food materials such as fruit juices , squashes , fruit jams apples
and raw mango chutney . This is not used for preserving
coloured food material because sulphur dioxide released from
this chemical is a bleaching powder. Potassium bisulphite on
reaction with acid of the juice liberates Sulphur dioxide which
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is very effective in killing the harmful micro- organisms

present in food and thus prevents it from getting spoiled.

HS03 – ( aq) + H+ (aq) H20 (I) + SO2 (g)

The advantage of this method is that no harmful chemicals left

in the food.

The effectiveness of potassium bisulphite as preservative

depends upon its concentration under different conditions.

.
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PROCEDURE
i) Take 500g fresh fruits such as apple. Wash them
thoroughly with water with water and peel off the outer
layer.
ii) Remove the seeds and crush the fruit in a mixer
iii) add about 100g of sugar and heat the contents slowly
for about 10 minutes in order to prepare jam. During
heating keep on stirring the contents. This jam is used
for performing The following experiments:

(A) study of effect of concentration of potassium

bisulphite

1) Take four conical flasks and label them as A , B , C , D.

Add 50g of jam in each of the following four conical flask

2) To flask A , Add 0.1g , flask B ,0.2g , flask C , 0.5g &

Flask D 1.0g of potassium bisulphite

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3)Check for growth of any Micro-organisms for some

days and record the observations.

Sampl Amount Amount of 1 Day 2day 3 Day 4 day 5 day

e of jam potassium
bisulphite
A 50gm 0.1g

B 50gm 0.2g

C 50gm 0.5g

D 50gm 1.0g

RESULT-
 As the concentration of potassium bisulphite is increased ,
the growth of microoragnisms appears after more days . ie
more the concentration of KHS03 more the jam remains
preserved.
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PHOTOS
For effect of concentration
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(B) Effect of temperature

1) Take 100 gm of jam in 3 conical flasks labelled as I , II , III
2) 1gm of KHSO3 to each bottle.
3) Mix the contents thoroughly using glass rod.
Sampl Amount Amount of 1 Day 2day 3 Day 4 day 5 day
e of jam potassium
bisulphite
I 100gm 0.1g

II 100gm 0.1g

III 100gm 0.1g

4) Keep flasks No. I in the refrigerator at 0oC , flask No. II at

room temperature (25oC) and bottle No. III in a
thermostat at 50oC Observe the changes taking place in
the jam for 10 days.

RESULT-

 The increase in temperature causes fast fermentation of

the jam
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PHOTOS
For effect of temperature
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(C) Effect of time

1) Take three flasks and label them as X , Y , Z

2) To each of flask add 25g of jam and 1g of potassium
Bisulphite
3) Keep the flask X for 7 days , flask Y for 14 days and flask Z
for 21 days at room temperature
4) Note the changes taking place in each flask and record the
observations

OBSERVATION DAYS
FLASK NO.
7 14 21

RESULT-
 With increase in days the quality of the jam deteriorates
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PHOTOS
For effect of time
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CONCLUSION
 Food containing more amount of sugar is not favorable to
keep for a long time
 Potassium Bisulphite is a good Preservative

Uses :-
 Potassium Bisulphite is used as a sterilising agent in the
production of alcoholic breverages.
 It is also an additive for homemade wine.
 Used to preserve food, to reduce organic compounds, to bleach
straw and textiles, to add sulfurous acid in brewing, to tan leather,
and to disinfect.
 Potassium bisulfate is found in some cold drinks and fruit juice
concentrates. Sulfites are common preservatives in smoked or
processed meats and dried fruits
 In spray form, it may help prevent foods from discoloring or
browning.


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Bibliography
The necessary information for the project is collected from the
references stated below:
 Chemistry Lab Manual
 https://en.wikipedia.org/wiki/Potassium_bisulfate
 XIIth Chemistry NCERT Textbook
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