BHARAT JYOTI VIDYALAYA

CBSE Affiliation No:1031224

CHEMISTRY INVESTIGATORY PROJECT

KHS04 AS A FOOD PRESERVATIVE IN DIFFERNET
CONDITIONS
Submitted to Bharat Jyoti Vidyalaya.
Under the guidance of VARSHA TRIPATHI.
In the partial fulfillment of the required
C.B.S.E. BOARD EXAM

Submitted by:
MASTER NIHAL GUPTA
SUBJECT H.O.D PRINCIPAL
TEACHER

VARSHA GARGI Sr.SILIMON

TRIPATHI MISHRA AUGUSTINE
CERTIFICAT
E
I herby certify that the work which is
being presented in this project entitled
“EFFECT OF POTASSIUM BISULPHATE AS
A FOOD PRESARVATIVE UNDER
VARIOUS CONDITIONS(TEMPERATURE,
CONCENTRATION,TIME etc)”in
fulfilment of requirement for
INVESTIGATORY PROJECT of class XIIth
submitted to VARSHA TRIPATHI of
BHARAT JYOTI VIDYALAYA in the
academic year 2022-23. It is a record of
my own work carried out under the
supervision of VARSHA TRIPATHI and
refers other research work which are
duly listed. The matter has not been
submitted for the award or any other
degree.

PRINCIPAL CHEMISTRY
SIGNATURE TEACHER
SIGNATURE
ACKNOWLEDGEME
NT

I would like to express my

special thanks of gratitude
to my chemistry teacher
who gave me the golden
opportunity to do this
wonderful project on
“EFFECT OF POTASSIUM
BISULPHATE AS A FOOD
PRESERVATIVE UNDER
DIFFERENT CONDITIONS”
Secondly I would also like
to thank my parents for
cooperating with me.

THANK
YOU !
 CONTENT
S TOPIC
NO
1. AIM OF PROJECT

2. INTRODUCTION

3. CAN PRESERVATIVES BE
NATURAL OR EACY

4. EXPERIMENT

5. APPARATUS

6. THEORY

7. PROCEDURE

8. EFFECT OF CONCENTRATION
OF SUGAR

9. EFFECT OF CONCENTRATION
OF
KHS04
10. EFFECT OF TEMPERATURE

11. EFFECT OF TIME

12. RESULT

13. CONCLUSION

BIBLIOGRAPHY
14.
 AIM OF PROJECT
The objective of this project is to Study of
effect of Potassium bisulphate as a food
preservative under various conditions:
 INTRODUCTI
ON
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. Then
what should we add?
“PRESERVATIVES”. Preservatives are
natural or
man-made chemicals that are added to
foods to
stop them from spoiling. Many
packaged foods
we buy need a preserving agent to keep
them
from going 'off' and to protect us
against food-
borne illnesses (food poisoning), which
is why
these preservatives are used
CAN PRESERVATIVES BE NATURAL OR
EASY?

We actually
'preserve' fresh
foods ourselves
every day, by storing
foods in the fridge or
freezer. Smoking fis
or meats over
burning wood or coal
are also methods of
preservat
Natural preservatives
that can be added to
foods include salt and sugar.
CHEMICAL METHODS:-
Other preservatives that are commonly used in
foods in small amounts include sorbates, which
can be identified by the additive numbers 200-
203, benzoates (210-218), sulphates (220-228)
and propionates (280-283). Some nitrites (24fi-
250) are also classified as 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 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
Product.
Potassium bisulphate is used for preservation
of colourless food materials such as fruit juices,
squashes, apples and raw mango chutney.This
Is not used for preserving coloured food items
Because Sulphur dioxide produced from this
Chemical is a bleaching powder.Potassium
Bisulphate on reaction with acid of the juice
liberates SO2 which is very effective in killing
harmful microorganisms present in food and
thus prevents it from getting spoiled.
 H+ + HSO3- → SO2 +
H2O
The advantage of this method is that no
harmful
chemical is left in the food.

Common questions
asked:-
1)How do preservatives work?
To prevent spoilage of foods by moulds, yeast
and bacteria, preservatives have an acidic
nature that makes the organisms unable to
grow in the food.
2)How can I tell which foods contain
preservatives?
All 'additives', including preservatives, must
be labelled on food packages. You may
commonly see the word 'preservative'
followed by its additive number or name. For
example, preservative (220) or (sulphur
dioxide). This system makes it easy to
identify preservatives in foods.
3)What foods contain preservatives?
You may be surprised at how many foods you
commonly eat contain preservatives. Items
such as breads, soft drinks, cheese,
margarine, wine, dried fruit, processed
meats, fruit juice and raw prawns may
contain preservatives.
4)Can preservatives cause reactions in
sensitive people?
The body can react to all sorts of natural and
artificial chemicals found in the environment
and in foods. Particular preservatives may
cause reactions in sensitive people, with
symptoms including skin rashes and itching,
breathing difficulty, sneezing or
gastrointestinal upsets.
 EXPERIMEN
Taim of this project is to study the effect of
The
potassium bisulphate as food preservative.

I. At different temperatures.
II. At different concentrations.
III. For different intervals of time.
APPARATU
1.Beaker, pestle and mortar, glass bottles,
Sbalance and peeler

2. Fresh fruits, potassium bisulphate and

sugar.
 THEORY
Food items 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 bisulphate. Effectiveness of KHSO4
as preservative depend upon its concentration
under different conditions which may be
determined experimentally

PROCEDUR
1.E
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 KHSO4, temperature and time.
(A) Effect of concentration o
Sugar: -
1. Take three wide mouthed reagent bottles
labeled as A,B,C.
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 each bottle respectively.
4. Add 0.5 gm of KHSO4 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.

Result
The increase in concentration of sugar causes
deterioration of fruit jam due to growth of
fungus.
Photos from the experiment

O4
O4
(B) Effect of concentration of
KHSO4:–
1. Take bottles labeled 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 KHSO4
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.
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 1.0 gm of
KHSO4 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 10 days.
Result:-
The increase in temperature causes fast
fermentation of jam.

KHSO4
 (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 bisulphate.
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.
 Result:-
With increase of days, the quality of the jam
deteriorates.

Conclusion:-
Food containing more amount of sugar is not
favorable to keep for a long time Potassium
bisulphate is a good preservative.
There are a number of uses for potassium
bisulphate as a food preservative. The
Manitoba Agriculture, Food and Rural
Initiatives reports this product works to
prevent the growth of mold, yeast and
bacteria in foods. It is also an additive for
homemade wine. Potassium bisulphate is
found in some cold drinks and fruit juice
concentrates. Sulphates are common
preservatives in smoked or processed meats
and dried fruits. In spray form, it may help
prevent foods from discoloring or browning.
Potassium bisulphate is primarily a
commercial product. You might find this
chemical compound at meat processing
plants. Manufacturers of juice drinks and
concentrate will use potassium bisulfite to
increase the shelf life of their products.
The preservative is also available for home
use. Sulphates such as potassium
bisulphate can trigger an attack for those
with asthma. potassium bisulphate may
cause lung irritation.
 BIBLIOGRAPHY
1.WWW.Wilipedia.Com
2.Class 12 N.C.E.R.T. Chemistry
Book
3.WWW.Byjus.Com
4.WWW.livestrong.com
 5.WWW.Toppr.com
TEACHER’S
REMARKS