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CONTENT
 ABSTRACT

 INTRODUCTION

 COMMON QUESTIONS ASKED

 EXPERIMENT

 BIBLIOGRAPHY
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Abstract
T HEOBJECTIVE OF THIS PROJECT IS TO S TUDY
OF EFFECT OF P OTASSIUM BISULPHITE AS A
FOOD PRESERVATIVE UNDER VARIOUS
CONDITIONS

CONDITION:-

 CONCENTRATION

 TIME

 TEMPERATURE
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INTRODUCTION

G ROWTH OF MICROORGANISMS IN A FOOD

MATERIAL CAN BE INHIBITED BY ADDING
CERTAIN CHEMICAL SUBSTANCES . H OWEVER
THE CHEMICAL SUBSTANCES SHOULD NOT BE
HARMFUL TO THE HUMAN BEINAGS . T HEN
WHAT SHOULD WE ADD ?

“PRESERVATIVES”.
P RESERVATIVES ARE NATURAL OR MAN - MADE
CHEMICALS THAT ARE ADDED TO FOODS TO
STOP THEM FROM SPOILING . M ANY PACKAGED
FOODS WE BUY NEED A PRESERVING AGENT
TO KEEP THEM FROM GOING ' OFF ' AND TO
PROTECT US AGAINST FOOD - BORNE ILLNESSES
( FOOD POISONING ), WHICH IS WHY THESE
PRESERVATIVES ARE USED .
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CAN PRESERVATIVES BE NATURAL

OR EASY?

WE ACTUALLY 'PRESERVE FRESH FOODS

OURSELVES EVERY DAY , BY STORING FOODS
IN THE FRIDGE OR FREEZER . S MOKING FISH OR
MEATS OVER BURNING WOOD OR COAL ARE
ALSO METHODS OF PRESERVATION
N ATURAL PRESERVATIVES
THAT CAN BE ADDED TO
FOODS INCLUDE SALT AND SUGAR.

CHEMICAL METHODS:-

O THER PRESERVATIVES THAT ARE COMMONLY

USED IN FOODS IN SMALL AMOUNTS INCLUDE
SORBATES , WHICH CAN BE IDENTIFIED BY THE
ADDITIVE NUMBERS 200-203, BENZOATES
(210-218), SULPHITES (220-228)
AND PROPIONATES (280-283). S OME
NITRITES (249-
 lOMoARcPSD| 16469440

250) ARE ALSO CLASSIFIED AS

PRESERVATIVES . N OUR COUNTRY , TWO
CHEMICAL PRESERVATIVES WHICH ARE
PERMITTED FOR USE ARE :

(1) B ENZOIC ACID ( OR SODIUM BENZOATE)

(2) S ULPHUR DIOXIDE ( OR POTASSIUM

BISULPHITE)

B ENZOICACID OR ITS SODIUM SALT , SODIUM

BENZOATE IS COMMONLY USED FOR THE
PRESERVATION OF FOOD MATERIALS . F OR THE
PRESERVATION OF FRUITS , FRUIT JUICES ,
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SQUASHES AND JAMS SODIUM BENZOATE IS

USED AS PRESERVATIVE BECAUSE IT IS
SOLUBLE IN WATER AND HENCE EASILY MIXES
WITH THE FOOD PRODUCT.

P OTASSIUM BISULPHITE IS USED FOR THE

PRESERVATION OF COLOURLESS FOOD
MATERIALS SUCH AS FRUIT JUICES ,
SQUASHES , APPLES AND RAW MANGO
CHUTNEY . T HIS IS NOT USED FOR
PRESERVING COLOURED FOOD MATERIALS
BECAUSE
S ULPHUR DIOXIDE
PRODUCED FROM THIS CHEMICAL IS A
BLEACHING POWDER . P OTASSIUM BISULPHITE
ON REACTION WITH ACID OF THE JUICE
LIBERATES S ULPHUR DIOXIDE WHICH IS VERY
EFFECTIVE IN KILLING THE HARMFUL MICRO -
ORGANISMS PRESENT IN FOOD AND THUS
PREVENTS IT FROM GETTING SPOILED .

T HE
ADVANTAGE OF THIS METHOD IS THAT NO
HARMFUL CHEMICAL IS LEFT IN THE FOOD

H + HSO3
+ -
→ SO 2 +HO
2
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C OMMON QUESTIONS ASKED:-

H OW DO PRESERVATIVES WORK?

T O PREVENT SPOILAGE OF FOODS BY MOULDS ,

YEAST AND BACTERIA , PRESERVATIVES HAVE AN
ACIDIC NATURE THAT MAKES THE ORGANISMS
UNABLE TO GROW IN THE FOOD .

H OW CAN I TELL WHICH FOODS CONTAIN

PRESERVATIVES?

A LL ' ADDITIVES ', INCLUDING

PRESERVATIVES ,
MUST BE LABELLED ON FOOD PACKAGES . Y OU
MAY COMMONLY SEE THE WORD
' PRESERVATIVE ' FOLLOWED BY ITS ADDITIVE
NUMBER OR NAME . F OR EXAMPLE ,
PRESERVATIVE (220) OR ( SULPHUR DIOXIDE ).
T HIS SYSTEM MAKES IT EASY TO IDENTIFY
PRESERVATIVES IN FOODS .
W HAT FOODS CONTAIN PRESERVATIVES?
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Y OU MAY BE SURPRISED AT HOW MANY FOODS

YOU COMMONLY EAT CONTAIN PRESERVATIVES .
I TEMS SUCH AS BREADS , SOFT DRINKS , CHEESE ,
MARGARINE , WINE , DRIED FRUIT , PROCESSED
MEATS , FRUIT JUICE AND RAW PRAWNS MAY
CONTAIN PRESERVATIVES .

C AN PRESERVATIVES CAUSE REACTIONS IN

SENSITIVE PEOPLE?

T HE BODY CAN REACT TO ALL SORTS OF

NATURAL AND ARTIFICIAL CHEMICALS FOUND
IN THE ENVIRONMENT AND IN FOODS .
P ARTICULAR PRESERVATIVES MAY CAUSE
REACTIONS IN SENSITIVE PEOPLE , WITH
SYMPTOMS INCLUDING SKIN RASHES AND
ITCHING , BREATHING DIFFICULTY, SNEEZING
OR GASTROINTESTINAL UPSETS .
 lOMoARcPSD| 16469440

EXPERIMENT
T HE AIM OF THIS PROJECT IS TO STUDY THE
EFFECT OF POTASSIUM BISULPHITE AS FOOD
PRESERVATIVE .
A T DIFFERENT TEMPERATURES.
A T DIFFERENT CONCENTRATIONS AND
F OR DIFFERENT INTERVALS OF TIME.

MATERIALS

B EAKER ,PESTLE AND MORTAR , GLASS

BOTTLES , BALANCE AND PEELER .
F RESH FRUITS , POTASSIUM BISULPHITE AND
SUGAR.

THEORY

F OODMATERIALS UNDERGO NATURAL

CHANGES DUE TO TEMPERATURE , TIME AND
ENZYMATIC ACTION AND BECOME UNFIT FOR
CONSUMPTION . T HESE CHANGES MAY BE
CHECKED BY ADDING SMALL AMOUNTS OF
 lOMoARcPSD| 16469440

POTASSIUM BISULPHITE . T HE EFFECTIVENESS

OF KHSO3 AS PRESERVATIVE DEPENDS UPON
ITS CONCENTRATION UNDER DIFFERENT
CONDITIONS WHICH MAY BE DETERMINED
EXPERIMENTALLY .

PROCEDURE

T AKE FRESH FRUITS , WASH THEM

THOROUGHLY WITH WATER AND PEEL OFF
THEIR OUTER COVER .
G RIND IT TO A PASTE IN THE MORTAR WITH A
PESTLE.
M IX WITH SUGAR AND COLOURING MATTER.
T HE MATERIAL SO OBTAINED IS FRUIT JAM . I T
MAY BE USED TO STUDY THE EFFECT OF
CONCENTRATION OF SUGAR AND KHSO3,
TEMPERATURE AND TIME .
E FFECT OF CONCENTRATION OF S UGAR : -
TAKE THREE WIDE MOUTHED REAGENT
BOTTLES LABELED AS A,B,C.
P UT 100 GMS OF FRUIT JAM IN EACH BOTTLE.
A DD 5.0 GMS , 10.0 GMS AND 15.0 GMS OF
SUGAR TO EACH BOTTLE RESPECTIVELY .
A DD 0.5 GM OF KHSO3 TO EACH BOTTLE.
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M IX CONTENTS THOROUGHLY WITH A

STIRRING ROD.
C LOSE THE BOTTLE AND ALLOW THEM TO
STAND FOR ONE WEEK OR 10 DAYS AT ROOM
TEMPERATURE .
O BSERVE THE CHANGES TAKING PLACE IN J AM
EVERY DAY.

OBSERVATION

BOTTLE A B C
NUMBER
100GM 100GM 100GM
WEIGHT OF
THE JAM
TAKEN
5GM 10GM 15GM
W EIGHT
OF THE
SUGAR
ADDED
0.5GM 0.5GM 0.5GM
W EIGHT
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OF
KHSO3

A B C
COLOUR DARK DARK DARK
ORANGE ORANGE ORANGE
ODOUR PLEASAN PLEASAN PLEASAN
DAY 1 T T T
SMELL SMELL SMELL
FUNGUS FUNGUS FUNGUS F UNGUS
NOT NOT NOT
FORMED FORMED FORMED
COLOUR DARK ORANGE LIGHT
ORANGE ORANGE
ODOUR PLEASAN PLEASAN PLEASAN
T T T
SMELL SMELL SMELL
FUNGUS FUNGUS FUNGUS F UNGUS
NOT
NOT NOT FORMED
DAY 2 FORMED FORMED
COLOUR DARK ORANGE LIGHT
ORANGE ORANGE
ODOUR PLEASAN PUNGEN PUNGENT
DAY 3 T T
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SMELL SMELL SMELL

FUNGUS FUNGUS WHITE WHITE

NOT FUNGUS FUNGUS
FORMED IS IS
FORMED FORMED
MORE IN
C
COLOUR ORANGE LIGHT LIGHT
ORANGE ORANGE
ODOUR PUNGEN PUNGEN PUNGENT
T T SMELL
SMELL SMELL
DAY 4
FUNGUS WHITE WHITE FUNGUS
FUNGUS FUNGUS TURNED
IS HAS INTO
FORMED INCREAS GREENISH
ED COLOUR
COLOUR DARK LIGHT YELLOW
ORANGE ORANGE COLOUR
ODOUR PUNGEN PUNGEN SMELLS
T T ETHANOLI
SMELL SMELL C
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FUNGUS WHITE FUNGUS GREENIS

DAY 5 FUNGUS TURNED H
HAS INTO COLOUR
INCREAS GREENIS FUNGUS
ED H HAS
COLOUR INCREASE
D
COLOUR LIGHT YELLOW YELLOW
DAY 6 ORANGE COLOUR COLOUR
FADES
ODOUR SMELLS SMELLS SMELLS
ETHANO ETHANO ETHANOLI
LIC LIC C
FUNGUS FUNGUS GREENIS FUNGUS
TURNED H TURNED
INTO COLOUR INTO
GREENIS FUNGUS BLACK
H HAS COLOUR
COLOUR INCREAS
ED
COLOUR YELLOW YELLOW YELLOW
COLOUR COLOUR COLOUR
DAY 7 FADES FADES
ODOUR SMELLS SMELLS SMELLS
ETHANO ETHANO ETHANOLI
LIC LIC C
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FUNGUS GREENIS FUNGUS SPOILT

H TURNED ENTIRELY
COLOUR INTO
FUNGUS BLACK
COLOUR

RESULT
THE INCREASE IN CONCENTRATION OF
SUGAR CAUSES DETERIORATION OF FRUIT
JAM DUE TO GROWTH OF FUNGUS.

.
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P HOTOS THROUGH THE EXPERIMENT.

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E FFECT OF CONCENTRATION OF KHSO3

T AKE BOTTLES LABELED AS A,B,C.

P UT 100 GM OF J AM IN EACH BOTTLE.
A DD 5.0 GM OF SUGAR TO EACH BOTTLE.
A DD 1.0 GM , 2.0 GM AND 3.0 GM OF
KHSO3 TO BOTTLE RESPECTIVELY .
M IX THE CONTENTS THOROUGHLY WITH A
GLASS ROD.
K EEP ALL THE BOTTLES AT ROOM
TEMPERATURE FOR ABOUT 5 DAYS AND
OBSERVE THE CHANGES EVERYDAY .
RESULT

T HEINCREASE IN CONCENTRATION OF KHSO3

INCREASE MORE TIME OF PRESERVATION .

BOTT W T . OF W T . W T . OBSERVATION(DAYS
LE NO THE OF OF )
JAM THE KHS 1 2 3 4 5
TAKEN SUGA O3
R
100G 5GM 1GMS NO NO NO FE SOM
A MS S W E
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100G 5GM 1GMS NO NO NO NO FEW

B MS S
100G 5GM 1GMS NO NO NO NO NO
C MS S

E FFECT OF TEMPERATURE

T AKE 100 GM OF J AM IN THREE BOTTLES

LABELLED AS A,B,C.
A DD 10.0 GM OF SUGAR AND 1.0 GM OF
KHSO3 TO EACH BOTTLE .
M IX THE CONTENTS THOROUGHLY WITH A
STIRRING ROD.
K EEP BOTTLE N O . I IN THE REFRIGERATOR AT
0˚C, BOTTLE N O . II AT ROOM TEMPERATURE
(25˚C) AND BOTTLE N O . III IN A
THERMOSTAT AT 50˚C. O BSERVE THE
CHANGES TAKING PLACE IN THE JAM FOR 10
DAYS .

RESULT:

T HEINCREASE IN T EMPERATURE CAUSES FAST

FERMENTATION OF JAM .
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BOTT W T . OF THE W T . OF W T . OF
LE JAM TAKEN THE KHSO3
NO SUGAR
100GMS 5GMS 1GMS
A
100GMS 10GMS 1GMS
B
100GMS 15GMS 1GMS
C

OBSERVATION(DAYS)
2 3 4 5
1
NO NO NO NO
NO
NO NO NO FERMENTE
NO D
NO FERMENT FERMENT MORE
NO ED ED FERMENTA
TIO
N
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E FFECT OF TIME : –

T AKE THREE BOTTLES AND LABEL THEM AS I,

II AND III.
T O EACH BOTTLE ADD 25 G OF J AM AND 1 G
OF POTASSIUM BISULPHITE .
K EEP BOTTLE A FOR 7 DAYS , BOTTLE B FOR
14 DAYS AND BOTTLE C FOR 21 DAYS AT
ROOM TEMPERATURE .
N OTE THE CHANGES TAKING PLACE IN EACH
BOTTLE AND RECORD THE OBSERVATIONS .

B OTTLE OBSERVATION(DAYS)
NO 7 14 21
NO ** **
A
NO TASTE **
B CHANGES
NO NO UNPLEASANT
C SMELL.
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RESULT

W ITH INCREASE OF DAYS , THE QUALITY OF

THE JAM DETERIORATES.

CONCLUSION:

F OOD CONTAINING MORE AMOUNT OF SUGAR IS

NOT FAVORABLE TO KEEP FOR A LONG TIME
,P OTASSIUM BISULPHITE IS A GOOD
PRESERVATIVE .

T HERE ARE A NUMBER OF USES FOR

POTASSIUM BISULFITE AS A FOOD
PRESERVATIVE . T HE M ANITOBA
A GRICULTURE , F OOD AND R URAL I NITIATIVES
REPORTS THIS PRODUCT WORKS TO PREVENT
THE GROWTH OF MOLD , YEAST AND BACTERIA
IN FOODS . I T IS ALSO AN ADDITIVE FOR
HOMEMADE WINE . P OTASSIUM BISULFATE IS
FOUND IN SOME COLD DRINKS AND FRUIT JUICE
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CONCENTRATES . S ULFITES ARE COMMON

PRESERVATIVES IN SMOKED OR PROCESSED
MEATS AND DRIED FRUITS . I N SPRAY FORM,
IT MAY HELP PREVENT FOODS FROM
DISCOLORING OR BROWNING.

P OTASSIUM BISULFITE IS PRIMARILY A

COMMERCIAL PRODUCT . Y OU MIGHT FIND THIS
CHEMICAL COMPOUND AT MEAT PROCESSING
PLANTS . M ANUFACTURERS OF JUICE DRINKS
AND CONCENTRATE WILL USE POTASSIUM
BISULFITE TO INCREASE THE SHELF LIFE OF
THEIR PRODUCTS . T HE PRESERVATIVE IS ALSO
AVAILABLE FOR HOME USE . S ULPHITES SUCH
AS POTASSIUM BISULFITE CAN TRIGGER AN
ATTACK FOR THOSE WITH ASTHMA . POTASSIUM
BISULFITE MAY CAUSE LUNG IRRITATION .
P EOPLE MUST KNOW MERITS AND ALSO THE
DEMERITS OF THE ADDITIVES USED IN OUR DAY
TO DAY PRODUCTS . A NYTHING IN EXCESS CAN
BE FATAL TOO . I HOPE THIS PROJECT HELPS
PEOPLE .
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BIBLIOGRAPHY
The following sources were used for the
appropriate information required to complete the
project:

➢ Comprehensive: Practical Physics Class XII

➢ NCERT textbook of class XII

➢ WIKIPEDIA