A PROJECT REPORT

ON

“Study of the effect of Potassium Bisulphate as food preservative under

various conditions”

CENTRAL BOARD OF SECONDARY EDUCATION

FOR PARTIAL FULFILMENT OF

CLASS XII EXTERNAL PRACTICAL EXAMINATION

2024-2025

IN CBSC BOARD

SUBMITTED BY

AKSHAT AGRAHARI

UNDER THE SUPERVISION OF

MRS. SHEELU SHUKLA

(pgt CHEMISTRY)

Central academy senior secondary school barabanki,

Uttar Pradesh-225001

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 CENTRAL ACADEMY SINEOR SECONDARY

SCHOOL BARABANKI UTTAR PRADESH

CHEMISTRY DEPARTMENT
CERTIFICATE

This is to certify that Akshat Agrahari of Class XII has

successfully completed the project on topic “Study of the
effect of Potassium Bisulphate as food preservative under various
conditions” based on syllabus and has submitted a sys-
tematic report on partial fulfilment of senior secondary
examination of CBSC in Chemistry Department from
CENTRAL ACADEMY senior secondary school BARABANKI AFFILI-
ATED BY CBSC DELHI, INDIA

During the above project, he has completed all tasks/as-

signments with sincere effort and discipline.

PRINCIPAL
(DR. PUJA ANAND)

INTERANAL EXAMINER EXTERNAL EXAMINER

(MRS. SHEELU SHUKLA)

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ACKNOWLEDGEMENT
I would like to extend my sincere and heartfelt gratitude
to my Chemistry Teacher “MRS SHEELU SHUKLA” who
has helped me in the endeavor and has always been
very cooperative and without his help, cooperation, guid-
ance and encouragement, the project couldn’t have
been what it evolved to be.

I extend my heartfelt thanks to the principal “DR. PUJA

ANAND” for her guidance and constant supervision.

I am also thankful to my parents for their cooperation

and encouragement.

At last, but not the least, gratitude to all my friends who

helped me to complete the project within a limited time
frame.

EXTERNAL EAXAMINER INTERNAL EXAMINER

(MRS. SHEELU SHUKLA)

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 INDEX
S.NO CONTENTS PAGE TEACHER
. NO. SIGNATURE

1) Purpose of the project 01

2) Introduction 02-04
3) Description of apparatus used 05-07
in this project

4) Food preservation 08-11

5) Need for food preservation 11
6) Principles of food preserva- 12
tion

7) Role of food preservation 13

8) Procedure of food processing 14
9) Procedure 15
10) Study of effect of concentra- 15-17
tion of potassium bisuphite
and the effect of time

11) Study of effect of tempera- 17-18

ture
12) Conclusion 18
13) Safety measures while using 19
KhSO3 as food preservative

14) Bibliography 20

PURPOSE OF THE PROJECT

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 The Purpose Of This Project Is To Study The Effect Of
Potassium Bisulphite As a Food Preservative Under Vari-
ous Conditions Such As Given Below:

 CONCENTRATION: In chemistry, concentration

can be defined as the measure of the relative

proportions of two or more quantities in a mix-

ture.

 TIME: Time is nothing but the measure of amount

of concentration during any process or activity

taking place on that particular level within the

completion of the action took place during that

process.

 TEMPERATURE: Temperature is the degree or in -

tensity of heat of that substance which is ex-

pressed according to a comparative scale in

graph and shown by a thermometer.

INTRODUCTION
WHAT ARE PRESERVATIVES?
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Growth of micro – organisms in a food material
can be inhibited by adding certain chemical

substance However, the chemical substances should

not be harmful to the human beings. Such

chemical substances which are added to food ma-

terials to prevent their spoilage are known as
chemical preservatives. In our country, two chemi-
cal preservatives which are permitted for use are:

1. Benzoic acid (or sodium benzoate i.e.

C7H6O2)

Potassium hydrogen sulphite (or potas-

sium bisulphite i.e. KHSO3).

 BENZOIC ACID
or its sodium salt, sodium benzoate is com-
monly used for the preservation of food
materials. For the preservation of fruits, fruit
juices, squashes and jams it is used as preser-
vative because it is soluble in water and hence

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 easily mixes with the food product. The effi-
cacy of benzoic acid and benzoate is thus de-
pendent on the PH of the food.

 POTASSIUM BISULPHITE is used for

the preservation of colorless food materials
such as fruit juices, squashes, apples and raw
mango chutney. This is not used for preserv-
ing colored food materials because Sulphur

dioxide produced from this chemical is a

bleaching agent.
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)

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The advantage of this method is that no harmful
chemical is left in the food. The aim of the
project is to study the effect of potassium bisul-
phite as food preservative:

1. At different temperatures

2. At different concentrations and

3. For different intervals of time.

DESCRIPTION OF APPARATUS WE
ARE GOING TO USE IN THIS
PROJECT ARE AS FOLLOWS:

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1) CONICAL FLASKS – It is a glass laboratory

flask of a conical profile with a narrow tubular neck and

a flat bottom, used to manipulate solutions or to carry
out titrations.

2) GLASS ROD – a glass rod is a piece of

equipment used to mix chemical and liquids for labora-

tory purposes. After every use of glass rod it is recom-
mended that it should be cleaned to avoid contamination
It is also used as an aid for transferring the liquid into
the funnel.

3) KNIFE – A knife is a tool with cutting edge or

blade attached to a handle.

4) APPLE – Apple is a kind of fruit which will help

us in making jam in this experiment.

5) SUGAR – Sugar is nothing but the sweet

tasting, soluble carbohydrates, which we use in our food

sometimes. Simple sugars are called monosaccharide and
include glucose (also known as dextrose), fructose
galactose.

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6) POTASSIUM BISULPHITE – It is a chem-

ical compound with the chemical formula KHSO3. It is

used during the production of alcoholic beverages as a
sterilizing agent.

It is made by the reaction sulphur dioxide and the reac-

tion of potassium carbonate.

The sulfur dioxide is passed through a solution of the

potassium carbonate until no more carbon dioxide is
given off. The solution is concentrated and then allowed
to crystallize.

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 MATERIALS REQUIRED
GLASS
SUGAR
ROD

CONICAL
FLASKS APPARATUS
100 Ml
REQUIRED FOR THIS
PROJECT

PROJECT

APPLES
POTASSIUM
KNIFE
BISULPHITE

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FOOD PRESERVATION

How we can preserve our food?

We can preserve our food by following methods:

TRADITIONAL TECHNIQUES:

CURING:

The earliest form of curing was dehydration or drying.

Smoking and salting techniques improve on the drying
process and add antimicrobial agents that aid in preser-
vation. Smoke deposits a number of pyrolysis products
onto the food, including the phenols syringeal guaiacol
and catechol. Salt accelerates the drying process using
osmosis and also inhibits the growth of several common
strains of bacteria. More recently nitrites have been
used to cure meat, contributing a characteristic pink
color.

COOLING:

Cooling preserves food by slowing down the growth and

reproduction of microorganisms and the action of
enzymes that causes the food to rot. Before the era of
mechanical refrigeration, cooling for food storage

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occurred in the forms of root cellars and iceboxes. To-
day, root cellaring remains popular among people who
value various goals, including local food, heirloom crops,
traditional home cooking techniques, family farming, fru-
gality, self-sufficiency, organic farming, and others.

FREEZING:

Freezing is also one of the most commonly used

processes, for preserving a very wide range of foods. For
example, potato waffles are stored in the freezer, but
potatoes themselves require only a cool dark place to
ensure many months' storage. Cold stores provide large-
volume, long-term storage for strategic food stocks held
in case of national emergency in many countries.

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 MODERN INDUSTRIAL TECH-
NIQUES
A. PASTEURIZATION:
Pasteurization is a process for preservation of liquid
food. In this method, milk is heated at about 70 °C
(158 °F) for 15–30 seconds to kill the bacteria present
in it and cooling it quickly to 10 °C (50 °F) to prevent
the remaining bacteria from growing. The milk is then
stored in sterilized bottles or pouches in cold places.
This method was invented by Louise Pasture a French
chemist, in 1862.

B. ARTIFICIAL FOOD ADDITIVES:

Preservative food additives can be antimicrobial — which
inhibit the growth of bacteria or fungi, including mold
- or antioxidant, such as oxygen absorbers, which in-
hibit the oxidation of food constituents. Common an-
timicrobial preservatives include calcium propionate,
sodium nitrate, sodium nitrite, sulfites (sulfur diox-
ide, sodium bisulfite, potassium hydrogen sulfite, etc.),
and EDTA.

c) BIOPRESERVATION:
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Bio preservation is the use of natural or controlled
microbiota or antimicrobials as a way of preserving food
and extending its shelf life. Beneficial bacteria or
the fermentation products produced by these bacteria
are used in bio-preservation to control spoilage and ren-
der pathogens inactive in food. Lactic acid bacteria
have antagonistic properties that make them useful as
bio-preservatives.

NEED FOR FOOD PRESERVATION

Preservation of food is done during the months when

food is available at large quantity and therefore at large
cost. Reasons of food preservation are as follows:

1) One of the reason of food preservation is that to

take care of the excess produce.
2) The second reason is that they add variety in our
meals.

3) Makes transportation of food cheap and easier

for us to live and survive.

PRINCIPLES OF FOOD PRESERVATION

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A good method of food preservation is one that
slows down or prevents altogether the action of the
agents of spoilage. Also, during the process of food
preservation it shouldn’t be damaged. The principles of
food preservation are as follows:

a) Removal of micro – organisms or in-

activating them: This is done by air, water
(moisture), lowering or increasing temperature,
increasing the concentration of salt or sugar or
acid in foods. F or the preservation of green
leafy vegetables, the water should be removed
from the leaf so that microorganisms cannot
survive. This is done by drying the green leaves
till all the moisture evaporates.

b) Inactivating enzymes: Enzymes found in

foods can be inactivated by changing their condi-
tions such as temperature or moisture. One of
the method for preservation of peas is that to
put them in boiling water for few minutes. It
will inactivate the enzymes present in peas.

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ROLE OF FOOD PRESERVATION

1. Eliminates any potential microbiological harm to the

consumer.

2. Maintains quality of food (sensory perceptions)

3. Maintains nutritional value within the food product.

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PROCEDURE OF FOOD
PROCESSING

PROCEDURE

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1. Take 500 g fresh apples. Wash them thoroughly
and peel off the outer layer. Remove the seeds and
crush the apples in a mixer.

2. Add about 100 g of sugar and heat the contents

slowly for about 10 minutes to prepare jam.

3. During heating keep on stirring the contents.

4. Use this jam for performing the following

experiments.

STUDY OF EFFECT OF CONCENTRATION OF

POTASSIUM BISULPHITE AND THE EFFECT
OF TIME

1. Add 50 g of jam in each of the four conical flasks.

2. To flask A add 0.1 g, flask B 0.2 g, flask C 0.5 g
and flask D 1.0 g of potassium bisulphate.
3. Mix the contents in each flask an leave them
undisturbed at room temperature.
4. For some days check for any growth of micro –
organisms after each day and record the obser-
vations in a table.

OBSERVATIONS:

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Sample Wt. Wt. Wt. Observation (Days)

No. of of of of
1 2 3 4 5
Bottle Jam Sugar KHSO3

Added

A) 50 g 5 g 0.1 g No No No Few Few

change change change change more

change

B) 50 g 10 g 0.2g No No Some Some Few

change change change change more

change

C) 50 g 15 g 0.5 g No Few Some Some More

change change change change change

RESULT:
As the concentration of potassium bisulphite is
Increased, the growth of micro – organisms appear
after more days. The minimum concentration of potas-

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sium bisulphate required for preserving jam is
approximately 1 %.

STUDY OF EFFECT OF TEMPERA-

TURE
1) Take three conical flasks and label them as A, B and
C. Add 50 g of jam in each of the three flasks.
2) Add 0.5 of potassium bisulphate to each of the
three conical flasks.
3) Keep flask A in a refrigerator, flask B at room
temperature and flask C in an oven maintained at a
temperature of 600C, leave them undisturbed for
few days.
4) Check for any growth of micro - organisms after
each day and record the observations.

OBSERVATIONS:
Sample Wt. Wt. Wt. Observation (Days)

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No. of of of of 1 2 3 4 5

Bottle Jam Sugar KHSO3

Added

A) 50 g 5 g 0.5 g No No No Few Some

B) 50 g 5 g 0.5 g No No No No Few

C) 50 g 5 g 0.5 g No No No No No

RESULT:

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The growth of micro – organisms occurs earliest in the
flask kept at room temperature. The preservation of
jam by potassium bisulphate is maximum at lower tem-
perature (0-5 0C).

CONCLUTIONS OF THIS
PROJECT:
This experiment shows us that KHSO3 is the
viable food preservative whose increased con-
centration can increase time for preservation.
The fermentation of food present is directly
proportional to temperature conditions.

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SAFETY MEASURES WHILE US-
ING KHSO3 AS FOOD PRESERVA-
TIVE:
People with sulphite sensitivity might react poorly to
potassium bisulphite. A sulphite sensitivity usually causes
asthma symptoms such as wheezing or difficulty breath-
ing. Some people may also experience anaphylaxis, which
is a life-threatening allergic reaction. If you have a sensi-
tivity to sulphites, you should avoid any food that con-
tains potassium bisulphite.

How It Works?
When potassium bisulphite is dissolved in water, it forms
a sulfurous acid. The acid lowers the pH of the food,
which helps inhibit the growth of harmful organisms, in-
cluding bacteria such as E. coli, as well as yeast and
mold. The bisulphite oxidizes and lose some of its an-
timicrobial power. Also prevents browning or discol-
oration of food Potassium bisulphite is more stable than
potassium sulfide.

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 BIBLIOGRAPHY

 NCERT class 12th Chemistry

 COMPREHENSIVE practical chemistry class 12

 WEBSITES for reference used in this project

are given below:

GOOGLE → www.google.com.in

WIKIPEDIA→ www.livestrong.com

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