SCHOOL NAME

(SESSION: 2024-2025)

CHEMISTRY INVESTIGATORY
PROJECT
(To Study the effect of potassium bisulphite as
food preservative under various conditions)

Submitted to: Submitted by:

Chemistry Teacher Student Name
Class: XII
Roll No:

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 CERTIFICATE

This is to certify that

Student Name
has successfully completed his/her Chemistry
project titled
To Study the effect of potassium bisulphite
as food preservative under various
conditions

under the supervision and guidance of

CHEMISTRY TEACHER

in the partial fulfillment of the Chemistry

practical
assessment conducted during the
academic year
2023-2024.

EXAMINER TEACHER

_______________ _____________

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 ACKNOWLEDGEMENT

I would like to express my immense gratitude to

my chemistry teacher Teacher Name for the help
and guidance he provided for completing this
project.

I also thank my parents who gave their ideas and

inputs in making this project. Most of all I thank
our school management, for providing us the
facilities and opportunity to do this project.

Lastly, I would like to thanks my classmates who

have helped me in this project. Their support made
this project fruitful.

- Student Name

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 INDEX

CONTENT PAGE NO
Certificate 2
Acknowledgement 3
Objective 5
Introduction 6
Material Required 7
Theory 8
Benefits of Food Preservation 9
Procedure 10
Effect of concentration of Sugar 11
Effect of concentration of 𝐾𝐻𝑆𝑂3 12
Effect of Temperature 13

Effect of Time 14
Conclusion 15
Precautions 16
Bibliography 17

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 OBJECTIVE

The objective of this project is to study the effect of potassium

bisulphite as a food preservative under various conditions such
as:

• Concentration: In chemistry, concentration can be defined as the measure

of the relative proportions of two or more quantities in a mixture.

• 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 intensity of heat of that

substance which is expressed according to a comparative scale in graph and
shown by a thermometer.

Conditions

Concentration Time Temperature

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 INTRODUCTION

What are Preservatives?

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 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 𝒊. 𝒆. 𝑪𝟕 𝑯𝟔 𝑶𝟐 )

2. Potassium hydrogen sulphite (𝒐𝒓 𝑷𝒐𝒕𝒂𝒔𝒔𝒊𝒖𝒏 𝑩𝒊𝒔𝒖𝒍𝒑𝒉𝒊𝒕𝒆 𝒊. 𝒆. 𝑲𝑯𝑺𝑶𝟑 )

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 it is used as preservative because it is soluble in water and
hence easily mixes with the food product. The efficacy of benzoic acid and
benzoate is thus dependent on the PH of 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 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 ) → 𝐻2 𝑂 (𝑙 ) + 𝑆𝑂2 (𝑔)

The advantage of this method is that no harmful chemical is left in the food. The
aim of this project is to study the effect of potassium bisulphite as food
preservative.
a) At different temperatures.
b) At different concentrations and
c) For different intervals of time

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 MATERIAL REQUIRED

Apparatus

• Beaker
• Conical Flasks (100 ml)
• Glass Bottle
• Glass Rod
• Balance Scale
• Knife
• Pestle and Mortar
• Peeler

Chemical

• Sugar
• Potassium Bisulphite
• Fresh Fruits

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 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

Some Other Methods of Food Preservation are as follows:

• Refrigeration:
One of the most common methods, refrigeration involves storing food at low
temperatures to slow down the growth of spoilage microorganisms. It's
effective for short-term preservation of perishable foods like fruits,
vegetables, dairy products, and meats. However, it doesn't halt the spoilage
process completely and is not suitable for long-term storage.

• Fermentation: Fermentation involves the growth of beneficial

microorganisms like bacteria, yeast, or mold, which convert sugars and
starches in food into alcohol, acids, or gases. This process creates an acidic
or alcoholic environment that inhibits the growth of harmful bacteria.
Fermented foods include yogurt, cheese, sauerkraut, kimchi, pickles, and
sourdough bread. Fermented foods have enhanced flavors and extended shelf
lives.

• Canning:
Canning involves heating food in jars or cans to kill bacteria and other
microorganisms, followed by a vacuum-sealing process to prevent
recontamination. This method is commonly used for preserving fruits,
vegetables, meats, and soups. High-acid foods (pH below 4.6) can be
preserved using a boiling water bath, while low-acid foods require pressure
canning. Proper processing and sealing are crucial to prevent spoilage.

• Drying or Dehydration: Drying removes moisture from food, inhibiting the

growth of bacteria, yeasts, and molds that require moisture to thrive. Foods
can be dried naturally in the sun or using specialized equipment like
dehydrators. Dried foods include fruits, vegetables, herbs, and meats (jerky).
Properly dried foods can be stored for extended periods and are lightweight,
making them suitable for hiking and camping.

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 BENEFITS OF FOOD PRESERVATION

 Preventing Food Spoilage:

Food preservation methods inhibit the growth of microorganisms such as
bacteria, yeasts, and molds, which cause food spoilage. This helps to
maintain the quality and safety of food products.

 Extending Shelf Life:

By slowing down the natural processes of decay, food preservation methods
extend the shelf life of perishable food items. This is crucial for reducing
food waste and ensuring that food remains edible for longer periods.

 Availability of Seasonal Produce:

Preservation techniques allow for the availability of seasonal fruits and
vegetables throughout the year. By preserving surplus produce during peak
seasons, consumers can enjoy a variety of foods regardless of the time of
year.

 Convenience:
Preserved foods offer convenience, as they can be stored for extended
periods without the need for constant refrigeration or immediate
consumption. This is particularly useful for busy individuals or those living
in areas with limited access to fresh produce.

 Cost Savings:
Preserving food at home or through commercial methods can result in cost
savings by allowing consumers to buy food in bulk or take advantage of
discounts for seasonal produce.

 Food Security:
Food preservation plays a crucial role in ensuring food security, especially in
regions prone to natural disasters, where access to fresh food may be limited
for extended periods.

 Nutritional Retention:
Proper preservation techniques can help retain the nutritional value of foods,
ensuring that essential vitamins and minerals are preserved during storage.

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 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.

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(A) Effect of concentration of Sugar:

1. Take three wide mouthed reagent bottles labelled as I, II, III.

2. Put 100 gm of fruit jam in each bottle.
3. Add 5.0 gm, 10.0 gm and 15.0 gm 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 at room
temperature.
7. Observe the changes taking place in Jam every day.

Observation:

Observation (Days)
Bottle Wt. of Wt. of Wt. of
No. Jam Sugar 𝑲𝑯𝑺𝑶𝟑
1 2 3 4 5

No No No Few Few More

I 100 gm 5 gm 0.5 gm Change Change Change Change Change

No No Few Some Few More

II 100 gm 10 gm 0.5 gm Change Change Change Change Change

No Few Few Some Few More

III 100 gm 15 gm 0.5 gm Change Change Change Change Change

Result:
The increase in concentration of sugar causes fast decaying.

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(B) Effect of concentration of 𝑲𝑯𝑺𝑶𝟑 :

1. Take bottles labelled as I, II, III.

2. Put 100 gm of Jam in each bottle.
3. Add 5.0 gm of sugar to each bottle.
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 some days and observe the
changes every day.

Observation:

Observation (Days)
Bottle Wt. of Wt. of Wt. of
No. Jam Sugar 𝑲𝑯𝑺𝑶𝟑
1 2 3 4 5

No No No Few Some
I 100 gm 5.0 gm 1.0 gm Change Change Change Change Change

No No No No Few
II 100 gm 5.0 gm 2.0 gm Change Change Change Change Change

No No No No No
III 100 gm 5.0 gm 3.0 gm Change Change Change Change Change

Result:
The increase in concentration of 𝐾𝐻𝑆𝑂3 increase the duration of
preservation.

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(C) Effect of Temperature:

1. Take 100 gm of Jam in three bottles labelled as I, II and III.

2. Add 10.0 gm of sugar and 1.0 gm of 𝐾𝐻𝑆𝑂3 to each bottle.
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 some days.

Observation:

Observation (Days)
Bottle Wt. of Wt. of Wt. of
No. Jam Sugar 𝑲𝑯𝑺𝑶𝟑
1 2 3 4 5

I 100 No No No No No
10 gm 1.0 gm Change Change Change Change Change
(𝒂𝒕 𝟎℃) gm

II 100 No No No No Few
10 gm 1.0 gm Change Change Change Change Fermented
(𝒂𝒕 𝟐𝟓℃) gm
Some
III 100 No No Few Some
10 gm 1.0 gm Change Change Fermented Fermented
more
(𝒂𝒕 𝟓𝟎℃) gm Fermented

Result:
The increase in Temperature causes fast fermentation of fruit jam.

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(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.

Observation:

Observation (Days)
Bottle No.
7 14 21
I No Change **** ****

II No Change Taste Change ****

Unpleasant
III No Change No Change
Smell Develops

Result:
With increase of days, the quality of the jam deteriorates.

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 CONCLUSION

The study aimed to investigate the effectiveness of potassium bisulphite

(𝐾𝐻𝑆𝑂3 ) as a food preservative under various conditions of concentration,
time, and temperature. Through a series of experiments, it was observed that the
concentration of both sugar and potassium bisulphite significantly influenced
the preservation of fruit jam.

Increasing the concentration of sugar in the jam led to faster decay, highlighting
the role of sugar concentration in the preservation process. Conversely, higher
concentrations of potassium bisulphite resulted in prolonged preservation,
indicating its effectiveness in inhibiting microbial growth and preventing
spoilage.

Moreover, temperature played a crucial role in the preservation process. Lower

temperatures, such as refrigeration, slowed down the fermentation process and
extended the shelf life of the jam, while higher temperatures accelerated
fermentation, leading to rapid spoilage.

Additionally, the duration of storage also impacted the quality of the preserved
jam. Over time, even with the presence of potassium bisulphite, the jam
experienced deterioration, indicating the inevitable degradation of food quality
over extended periods.

In conclusion, potassium bisulphite showed promise as an effective food

preservative, particularly when used in appropriate concentrations and under
controlled temperature conditions. However, it's essential to recognize that
preservation methods have limitations, and factors such as time and storage
conditions ultimately influence the efficacy of preservation techniques. Further
research into optimizing preservation methods and exploring alternative
preservatives may contribute to enhancing food preservation practices and
reducing food wastage.

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 PRECAUTIONS

✓ Wear appropriate safety gear, including lab coats, gloves, and safety
goggles.

✓ Ensure adequate ventilation in the laboratory.

✓ Handle chemicals, including potassium bisulphite, with care and follow

safety protocols.

✓ Clearly label all bottles, containers, and apparatuses.

✓ Use calibrated measuring tools for accurate measurement of chemicals.

✓ Thoroughly mix ingredients to ensure uniformity.

✓ Maintain proper temperature control throughout the experiment.

✓ Regularly observe and record changes in the samples.

✓ Adhere to strict hygiene practices to prevent contamination.

✓ Dispose of chemical waste according to safety guidelines and regulations.

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 BIBLIOGRAPHY

• http://en.wikipedia.org
• www.google.com
• http://www.YouTube.com
• https://www.toppr.com/
• https://www.studymode.com/
• https://edurev.in/
• https://www.vedantu.com/

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