Assisi Convent Sr. Sec.

School
Etah
( Affiliated to C.B.S.E. )

Session :- 2019 – 20

Physics Activity File

Submitted To: Submitted By:

Mr K.K Pandey Abhishek yadav
Class : XII –A

Roll no. :
 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. Vishal Chaudhary , 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

Abhishek Yadav
Objective
The objective of this project is to Study
of effect of Potassium bisulphite as a
food preservative under various
conditions.
 INDEX
SR. NO. TOPIC PAGE NO.

1 OBJECTIVE 1

2 INTRODUCTION 2

3 AIM 3

4 APPARATUS REQUIRED 4

5 MATERIALS & CHEMICALS 5

6 THEORY 6

7 PROCEDURE 7

8 EFFECT OF CONCENTRATION
OF SUGAR 8

9 EFFECT OF CONCENTRATION
OF KHSO3 9

10 EFFECT OF TEMPERATURE 10

11 EFFECT OF TIME 11
12 RESULTS,CONCLUSIONS &
SUGGESTIONS 12

APPARATUS
CHEMICAL

Requirements
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

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

Manitoba Agriculture, Food and Rural

Initiatives reports that this product
works to prevent the growth of mould,
yeast and bacteria in foods. It is also an
additive for homemade wine. Potassium
bisulphite is found in some cold drinks
and fruit juice concentrates. Sulphites are
common preservatives in smoked or
processed meats and dried fruits. In spray
form, it may help prevent foods from
discolouring or browning.
Aim
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.

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 . An ideal method of food
preservation has the following characteristics:
#1.It improves shelf-life and safety by
inactivating spoilage and pathogenic
microorganisms,
#2.It does not change organoleptic
(smell, taste, colour, texture, etc.) and
nutritional attributes,
#3.It does not leave residues,
#4.It is cheap and convenient to apply
and
#5.It encounters no objection from
consumers and legislators.

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
Result
The increase in concentration of sugar
causes fast decaying

(B)Effect of concentration of
KHSO3 :–
1. Put 100 gm of Jam in each bottle.

2. Add 5.0 gm of sugar to each bottle.

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

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
.
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 2.0 gm of KHSO3

to bottle No. I, II and III respectively.

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

Result
The increase in temperature causes
faster 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

Result

With increase of days, the quality of the

jam deteriorates.
CONCLUSIONS
AND SUGGESTIONS
From the experiment, we can conclude
that KHSO3 acts as a viable food
preservative whose increased
concentration can increase time for
preservation. But increase in concentration of
sugar content in the food material causes fast
decaying. Also, the experiment shows that rate
of fermentation of food stuffs is
directly proportional to temperature
conditions. On passage of time, even
in the presence of KHSO3, the food gets
spoiled. Though potassium bisulphite
is a good food preservative (class II
preservative), it can trigger lung
irritation and asthma. So, our
suggestion is that the usage of food
preservatives must be reduced to the
extent possible.
CERTIFICATE
This is to certify that the project
work titled “Study of effect of Potassium
bisulphite as a food preservative” submitted by
Abhishek Yadav (class XIIth - PCM group) in
partial fulfilment of the credit for the
chemistry project evaluation from “Assisi
Convent Sr. Sec. School ” , is the bonafide
work of the student done under the guidance
and supervision of Mr.Vishal Chaudhary ,
Chemistry Teacher, during session
2018-2019, as a project report.

Sister Anjali Maria Mr. Vishal Chaudhary

(Head of the institution) (H.O.D.Chemistry)
BIBLIOGRAPHY
Reference books:
NCERT CLASS 12 CHEMISTRY BOOKSPART
I, II
CONCISE INORGANIC CHEMISTRY -
BY J.D.LEE
NCERT LABORATORY MANUAL -
CLASS 12 CHEMISTRY
Reference websites:
www.google.co.in
en.wikipedia.org
www.ncert.nic.in
www.livestrong.com