HINDUSTAN INTERNATIONAL

SCHOOL,PADUR
(Affiliated to the central board of secondary education, New
Delhi                                                                                                        
                                                           
Affiliation No:1931031, School Code : 55940)

GRADE - XII
CHEMISTRY PROJECT REPORT

SUBMITTED BY

Naman Agrawal
 INDEX
S NO. CONTENT PAGE NO.

1. CERTIFICATE 3

2. ACKNOWLEDGEMENT 4

1. AIM 5

2. INTRODUCTION 5

3. THEORY 8

4. REQUIREMENTS 8

5. PROCEDURE 9

6. OBSERVATIONS 11

7. RESULT 11

8. BIBLIOGRAPHY 12
DEPARTMENT OF CHEMISTRY
CERTIFICATE

This is to certify that the project report entitled “Chocolate Analysis”

submitted by Naman Agrawal of grade XII ‘Science’ with Roll

No.___________________ for the AISSCE - 2022-23 at Hindustan

International School, Padur has been examined. This report is checked

by the Practical External/Internal Examiner on ___________________.

Signature of the External Examiner 

Signature of Principal
DEPARTMENT OF CHEMISTRY
ACKNOWLEDGEMENT

I would like to express my deep sense of honour and gratitude to

my project guide Ms. Nishanthini A, for guiding and mentoring me
through the course of the project. She always evinced keen interest in
my work. Her constructive advice and constant motivation have been
responsible for the successful completion of this project.
My sincere regards go to our respected Principal, Ms. Susan
George for extending every possible support for the completion of this
project.
I also extend my obligation to my Parents for their motivation and
support. I must thank my classmates for their timely help and support
in the completion of this project.
Last but not the least, I would like to thank all those who helped
me directly or indirectly towards the successful completion of this
project.

Naman Agrawal
Grade XII
AIM

To find out the presence of:

● Proteins
● Fats
● Calcium
● Iron
● Magnesium
● Nickel
in chocolates.

INTRODUCTION

Chocolates have become one of the most popular flavours in the

world of today. They form the basic ingredient in many pastries and
cake. Chocolates can also be used as hot and cold beverages. Each
manufacturer 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 have
become traditional on certain festivals and occasions.

Chocolates are made from the seeds of cocoa trees. Spanish

mythology considers these trees were grown in the garden of paradise
and believed that the chocolate’s drink was divine. The cocoa tree 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.

Usually, the chocolates can be categorised into one of the following

groups.
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 cocoa:
● Criollo, which has the best but the mildest powder;
● Forastero, which is hardier plant; and
● Trinitario, which is a natural hybrid of the two mentioned
already. Trinitario combines both flavour and hardness.

More hybrids are being developed worldwide to improve the quality

of the bean, the yield increase and also the resistance to disease.

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

Fermentation happens at a temperature of 120˚F 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 chocolate spans more than 2000 years. Chocolate was
first drunk rather than being eaten. The earliest usage of chocolates
dates back before Olmec. The oldest known cultivation and usage of
cocoa was in Puerto Escondido Honduras as the history dates between
1100 BC and 1400 BC.

CHOCOLATE AND HEALTH EFFECTS

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
include reduced risk of cancer, coughing and heart disease.

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 are high in cocoa butter,
a fat removed during chocolate refining, then added back in varying
proportions during manufacturing. Manufacturers may add other fats,
sugar and powder milk as well.
THEORY

Organic and Inorganic tests were done to find the presence of

the different minerals in chocolates. The observations made by the
formation of various products in the reactions (tests) done helped
validate the presence or absence of the minerals present in the
chocolate.

Tests for identification of Calcium and Magnesium (Good

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

REQUIREMENTS

CHEMICALS
1. Sodium hydroxide (NaOH)
2. Copper sulphate (CuSO4)
3. Sulphuric acid (H2SO4)
4. Ammonium Chloride (NH4Cl)
5. Ammonium Carbonate ((NH4)2CO3)
6. Ammonium Hydroxide (NH4OH)
7. Sodium Phosphate (Na3PO4)

APPARATUS
1.Test tubes
2. Beakers
3.Glass rods
4.Bunsen Burner and Tripod stand/Spirit Lamp
5.Filter paper
6.Chocolate of different samples
7.China dish
8. Wash bottle
 9.Mortar Pestle
10. Spatula

PROCEDURE

Following is a list for the test of the various elements in tabular form:

Experiment List
S no. To check Experiment Observation Inference
1. Protein 5ml of sample of chocolate Appearance of violet Presence of
is taken in a test tube. Add coloration is PROTEIN
1 pellet of NaOH to it. Add observed. confirmed in
1-2 drops of CuSO4 the sample.
solution.

2. Fat Take a small sample of Appearance of a Presence of

chocolate on a piece of translucent spot FAT
filter paper. Fold and unfold around the sample confirmed in
the paper to crush the which became larger the
sample & take it over the on heating was sample.
flame. observed.

3. Calcium Add a mixture of NH4OH+ A white ppt. was Presence of

(NH4)2CO3 to the sample. obtained. CALCIUM
in the sample
A sample of chocolate soln. Brick red colour is confirmed.
is placed on the watch flame was obtained.
glass. Add a drop of conc.
HCl and mix well to make a
paste. This paste is taken on
the tip of a glass rod and
shown to the blue flame of
a spirit lamp.
4. Iron A mixture of NH4Cl No brown precipitate Absence of
 +NH4OH is made. This is was obtained. IRON in the
added to a sample of sample
chocolate solution taken in confirmed.
a test tube.
5. Magnesiu A mixture of NH4Cl No white precipitate Absence of
m +NH4OH +Na3PO4 is made. was obtained. MAGNESIU
This is added to the sample M in
of chocolate the sample
solution taken in a test tube. confirmed.

6. Nickel A mixture of NH4Cl No black precipitate Absence of

+NH40H is made. This is was obtained. NICKEL in
added to the sample of the
chocolate solution taken in sample
test tube. Pass H2S gas confirmed.
through the solution.
OBSERVATIONS

The following sample of chocolate has been found to contain

● Proteins, Fats and Calcium

● but lacks Iron, Magnesium and Nickel.

RESULT

S no. Substance Present/Absent

1. Protein Present
2. Fats Present
3. Calcium Present
4. Iron Absent
5. Magnesium Absent
6. Nickel Absent
BIBLIOGRAPHY

www.foodhealthinnovation.com

www.todaysdietition.com

www.wikipedia.org

Grade XII Chemistry Lab Manual