Professional Documents
Culture Documents
Chemistry Investigatory Project Removed Removed
Chemistry Investigatory Project Removed Removed
Chemistry Investigatory Project Removed Removed
• Fats
• Calcium
• Iron
• Magnesium
• Nickel
• Proteins
INTRODUCTION:
Analyzing chocolate involves a detailed examination of various
factors, from its taste profile and texture to its chemical
composition and production process. Chocolate analysis
encompasses a range of scientific and sensory evaluations that
aim to understand and improve the quality, flavor, and
characteristics of chocolate products.
THEORY:
Chocolate analysis involves several theories and methodologies
across various aspects, encompassing both scientific and
sensory perspectives. Here are a few theories relevant to
chocolate analysis:
PROCEDURE:
Organic test sand Inorganic tests done to find the
presents of the difference in chocolates. Tests for identification
ofCalcium and Magnesium (Good Substances) and also tests
for
identification of Lead and Nickel (Poisonous Substances)
werealso done. Identification of Lead and Nickel (Poisonous
Substances) were also done.
RESULT :
All samples studied showed that they contain Protein.
RESULT :
All samples studied showed that they do not contain Iron.
RESULT :
All samples studied showed that they contain Calcium.
RESULT :
All samples studied showed that they do not
containMagnesium.
RESULT :
All samples studied showed that they do not
containNickel.
PICTURES:
CONCLUSION:
Chocolate of all the three types contain proteins, fats,
sugars, and calcium. It doesn’t contain nickel, iron, or
magnesium. Any food product taken in moderation is
good,similarly chocolate has a lots of health benefits
along with a remarkable taste. It also has numerous
side-effects.
Therefore chocolate can be consumed in moderation to
enjoy its benefits and to prevent any health complication
causedby it.
Precautions:
• Sample Preparation:
• Precaution: Ensuring proper sample preparation is crucial.
Homogenizing and accurately weighing the sample are critical
steps. Contamination from equipment or improper handling can
skew results.
•
• Mitigation: Use clean, calibrated equipment and follow
standardized protocols for sample preparation. Minimize
exposure to external factors that could alter the sample's
composition or introduce contaminants.
SOURCES OF ERROR:
• Calibration and Instrument Accuracy:
• Precaution: Instrument calibration and accuracy play a
pivotal role in obtaining reliable data. Inaccurate calibration or
instrument malfunction can lead to erroneous readings.
• Mitigation: Regularly calibrate analytical instruments using
appropriate standards. Perform validation checks and quality
control procedures to ensure instruments are functioning
correctly. Employ duplicate analyses or multiple instrument
readings to verify results
BIBLIOGRAPHY:
https://nir-for-food.com/cocoa-chocolate-analysis/
https://www.rapidmicrobiology.com/news/your-chocolate-
analyses-improved
https://www.malvernpanalytical.com/en/industries/food-
and-drinks/chocolate