CHEMISTRY PROJECT

EFFECT OF POTASSIUM BISULPHITE AS FOOD

PRESERVATIVE UNDER VARIOUS CONDITIONS

REPORTED BY: Varikunta Jonah Christopher

CLASS: XII D

SESSION: 2021-2022

ROLL NUMBER: 14625579

Sign. of external examiner Sign. of principal

 INDEX

S.
Contents Page No.
No

1 Certificate 3

2 Acknowledgement 4

3 Introduction 5

4 Aim, Apparatus and Chemicals 6

5 Theory 7

6 Procedure 8, 9

7 Observations 10, 11

8 Result 12, 13

9 Conclusions and Precautions 14

10 Bibliography 15
 CERTIFICATE
This to certify that VARIKUNTA JONAH CHRISTOPHER

of class XII SCIENCE roll no. 14625579 has satisfactorily

carried out the chemistry project entitled “Effect of

potassium bisulphite as food preservative under various

conditions” as prescribed in the curriculum for session

2021-22. All the works related to the project was done by

the candidate and the approach towards the subject has

been sincere and scientific.

Ms. Chahat Chabbra

(Chemistry faculty)

Green Fields School

Safdarjung Enclave

New Delhi
 ACKNOWLEDGEMENT

I would like to sincerely and profusely thank our principal

Mrs. Mini Khanna for providing the facilities to bring out

our innovation and spirit of enquiry through this project.

I would also like to extend my gratitude to my chemistry

teacher Ms. Chahat Chabbra (PGT Chemistry) for her able

guidance and support.

INTRODUCTION
Growth of micro-organisms in a food material can be restrained 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
preservation of fruits, juices and jams. It is soluble in water and hence
easily mixes with the food product.

Potassium Bisulphite is used for the preservation of colourless food

materials such as fruit juices, squashes, apples, jams and raw mango
chutney.
Food materials undergo changes due to time, temperature and enzymatic
action. So, these become unfit for use. These changes can be checked by
adding small amounts of potassium bisulphite. The effectiveness of
potassium bisulphite as preservative depends upon its concentration under
different conditions which may be determined experimentally.
AIM:
To study the effect of potassium bisulphate as food preservative
under various conditions:
i. Concentration, time
ii. and temperature

APPARATUS AND CHEMICALS

• Conical flasks (100 mL)

• A mixer

• Glass rod

• Knife

• Apples

• Sugar

• Potassium bisulphite
Theory
Potassium bisulphite, on reaction with acid of the juice/jam/pickle(here,
malic acid in apple jam) liberates sulphur dioxide(SO2) which is
responsible for killing the harmful micro-organisms present in food,
thus preventing it from getting spoilt.

Potassium bisulphite is not used for preserving coloured food materials

because sulphur dioxide which is produced on the reaction of acid of the
juice is a bleaching agent.

The advantage of using potassium bisulphite is that no harmful chemical

is left in the food as the products formed in the reaction are sulphur
dioxide(gas)and water.
PROCEDURE
500 g fresh apples were washed thoroughly and the outer layer
was peeled.
Seeds removed and apples were crushed in a mixer.
100 g of sugar was added and the contents were heated slowly for
10 minutes to prepare jam. During heating, contents were stirred
continuously.
This jam has been used for performing the following experiments.

I-Study of Effect of concentration of Potassium

Bisulphite and the Effect of Time

1. Four conical flasks were taken and labelled. 50 g of

jam was added in each of the four conical flasks.
2. To flask A, 0.1 g, flask B 0.2 g, flask C 0.5 g, flask D
1.0 g of Potassium bisulphite was added. Contents
were mixed and left undisturbed at room temperature.
3. The flasks were checked after each day for any growth
of micro-organisms and observations were recorded.
II-Study of Effect of Temperature

1. Three conical flasks were taken and labelled. 50 g of

jam was added in each of the three conical flasks.
2. 0.5 g of potassium bisulphite was added to each of the
three conical flasks. The contents were stirred with
the help of glass rod to mix thoroughly.
3. Flask A was kept in the refrigerator, flask B at room
temperature and flask C in an oven maintained at
temperature of 60 ° C, they were left undisturbed for a
few days.
4. The flasks were checked after each day for any growth
of micro-organisms and observations were recorded.
 OBSERVATIONS
Observation table 1
Sample Sample A Sample B Sample C Sample D
Amount of jam 50 g 50 g 50 g 50 g
Amount of potassium 0.1 g 0.2 g 0.5 g 1.0 g
Days Observations
Day 1 Colour Orange Dark orange Dark orange Dark orange
Odour Pleasant smell Pleasant smell Pleasant smell Pleasant smell
Micro- organisms/ Fungus not formed Fungus not formed Fungus not fomed Fungus not fomed
Fungus
Day 2 Colour Orange Orange Dark orange Dark orange
Odour Pungent smell Pleasant smell Pleasant smell Pleasant smell
Micro- organisms/ White fungus is formed Fungus not formed Fungus not formed Fungus not fomed
Fungus
Day 3 Colour Light orange Orange Orange Dark orange
Odour Pungent smell Pungent smell Pleasant smell Pleasant smell
Micro- organisms/ Fungus turned greenish White fungus is formed Fungus not formed Fungus not formed
Fungus in colour
Day 4 Colour Yellow Light orange Orange Orange
Odour Smells ethanolic Pungent smell Pungent smell Pleasant smell
Micro- organisms/ Green colour in fungus Fungus turned greenish White fungus is formed Fungus not formed
Fungus increases in colour
Day 5 Colour Yellow colour fades Yellow Light orange Orange
Odour Smells ethanolic Smells ethanolic Pungent smell Pungent smell
Micro- organisms/ Fungus turned black in Green colour in fungus Fungus turned greenish White fungus is formed
Fungus colour increases in colour
Day 6 Colour Yellow colour fades Yellow colour fades Yellow Light orange
Odour Smells ethanolic Smells ethanolic Smells ethanolic Pungent smell
Micro- organisms/ Spoilt Fungus turned black in Green colour in fungus Fungus turned greenish
Fungus colour increases in colour
Observation table

Observations(Days)
Sample Temperature
1 days 2 days 3 days 4 days 5 days

A 0°-5° C No No No No No
Few
B 25°-30° C No No No No
fermentation
Few Some more Fermentaion
C 60°-70° C No NO
fermentation fermentation increases
RESULT-1
(Effect of concentration of Potassium Bisulphite
and the Effect of Time)

As the concentration of Potassium bisulphate is increased,

the growth of micro-organisms appears after more days
(longer period). The minimum concentration of potassium
bisulphate required for preserving jam is approximately
1%.

Once the micro-organisms appear their growth increases

with the passage of time.

Sample A Sample B

Sample C Sample D
RESULT-2
(Effect of Temperature)

The growth of micro-organisms occurs earliest in the flask

kept in the oven.

The preservation of jam by potassium bisulphite is

maximum at lower temperature (0°-5° C).

The increase in Temperature causes faster fermentation of

jam.

0° C 25° C 60° C
CONCLUSIONS

• Food containing more amount of sugar is not favorable

to keep for a long time without a sufficient
preservative.

• Potassium bisulphite is a good choice for a

preservative.

PRECAUTIONS
• Potassium bisulphite can trigger an attack for those
with asthma. It may cause lung irritation

• People with sulphite sensitivity might react poorly to

potassium bisulphate.

• Sulphite sensitivity usually causes asthma symptoms

such as wheezing or difficulty breathing.
BIBLIOGRAPHY
• Comprehensive Practical Chemistry Lab Manual

• www.livestrong.com

• https://healthfully.com

• http://en.wikipedia.org/wiki/