Chem Proj Class 12 Cbse 6e1g6w
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JAWAHAR higher SECONDARY SCHOOL NEYVELI (AFFLIATED TO C.B.S.E)
SESSION
:
2014-2015
CHEMISTRYPROJECT
INVESTIGATORY ON
Study of effect of Potassium bisulphite as a food preservative
Submitted to Submitted by MRS.D.SANGEETHA N.R.ARUN KAUSHIK
Chemistry Teacher,
S.BALAJI
CLASS 12, JHSS
V.MANOJ PREVEEN
Class-12, Section-A “Intelligence plus character - that is the goal of true education.”
CERTIFICATE
This is to certify that the project work titled “Study of effect of Potassium bisulphite as a food preservative” submitted by S.BALAJI (class XIIth - PCM group) in partial fulfilment of the credit for the chemistry project evaluation from “JAWAHAR HIGHER SECONDARY SCHOOL, NEYVELI” , is the bonafide work of the student done under the guidance and supervision of Mrs.D.Sangeetha, Chemistry Teacher,JHSS during session 2014-2015, as a project report. NAME: REGISTRATION NO. : DATE:
INTERNAL EXAMINER
SUBJECT: CLASS: PLACE:
EXTERNAL EXAMINER
ACKNOWLEDGEMENT Our project can never begin without you, dear GOD. Rather than saying “thank you” to you, you know that we feel like saying ‘I love you’, to you, always.
We must say thanks to our parents who provided us sufficient money and help in making of this project. Mrs.D.Sangeetha, you are the real foundation of the project done by us. Thank you very much. Special thanks to our Principal, our Vice Principal and our chemistry teachers, Mr.C.H.Anil Reddy and Mr.G.Venkatesh who gave to us and library which provides all useful books related to this project. Next on our thank list are our friends, teachers who really showered constructive s and suggestions without which this project would not have been in present form.
N.R.ARUN KAUSHIK V.MANOJ PREVEEN S.BALAJI
DECLARATION
We hereby declare that the project work entitled “Study of effect of Potassium bisulphite as a food preservative” submitted to the “JAWAHAR HIGHER SECONDARY SCHOOL, NEYVELI” is a record of original work done by us, except for quotations and summaries which have been duly acknowledged, under the guidance of "Mrs.D. Sangeetha, Chemistry Teacher, JHSS ". The project has not been accepted for any credits based on investigatory projects previously. N. R. ARUN KAUSHIK V. MANOJ PREVEEN S. BALAJI
INDEX SL.N O.
TOPIC
PAG E NO.
1
OBJECTIVE
1
2
INTRODUCTION
2
3
AIM
4
4
APPARATUS REQUIRED
5
5
MATERIALS & CHEMICALS
6
6
THEORY
7
7
8
PROCEDURE EFFECT OF CONCENTRATION OF SUGAR EFFECT OF CONCENTRATION OF KHSO3
10
10
EFFECT OF TEMPERATURE
11
11
12
12
EFFECT OF TIME RESULTS,CONCLUSIONS & SUGGESTIONS
13
BIBLIOGRAPHY
14
14
NOTES
14
8 9
9
13
OBJECTIVE Concentrati on
The objective of this project is to study the effect of Potassium Conditio bisulphite as a food ns preservative under Temperatur various conditions. Time e
INTRODUCTION Growth of microorganisms in a food material can be inhibited by adding certain chemical substances. However the chemical substances should not be harmful to 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 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 bisulphite is used for the preservation of colourless food materials such as fruit juices, squashes, apple 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 stuffs and thus prevents it from getting spoilt. HSO3–(aq) + H+(aq)
H2O(l) + SO2(g)
The advantage of this method is that no harmful chemical is left in the food. The Manitoba Agriculture, Food and Rural
Initiatives reports that this product works to prevent the growth of mould, yeast and bacteria in foods. It is also an additive for homemade wine. Potassium bisulphite is found in some cold drinks and fruit juice concentrates. Sulphites are common preservatives in smoked or processed meats and dried fruits. In spray form, it may help prevent foods from discolouring or browning.
AIM The aim of this project is to study the effect of potassium bisulphite as food preservative. i. At different temperatures. ii. At different concentrations and
iii. For different intervals of time.
APPARATUS
Requiremen ts
MATERIALS AND CHEMICALS
Requireme nts
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. An ideal method of food preservation has the following characteristics:
#1.It improves shelf-life and safety by inactivating spoilage and pathogenic microorganisms, #2.It does not change organoleptic (smell, taste, colour, texture, etc.) and nutritional attributes, #3.It does not leave residues, #4.It is cheap and convenient to apply and
#5.It encounters no objection from consumers and legislators.
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 KHSO , temperature and time. 3
(A)Effect of concentration of Sugar: 1. 2. 3. 4. 5. 6.
Take three wide mouthed reagent bottles labeled as I II III.Put 100 gms of fruit jam in each bottle. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No. I, II and III respectively. Add 0.5 gm of KHSO3 to each bottle. Mix contents thoroughly with a stirring rod. Close the bottle and allow them to stand for one week or 10 days at room temperature. Observe the changes taking place in Jam every day.
Bottle
Wt. of
Wt. of
Wt. of
No.
jam taken
sugar
KHSO3
1
I
added 100 gms
5.00 gms
0.5gm
NO
NO
NO
Few
Change
Change
Change
Change
NO
NO
Few
Some
Few
Change
Change
Change
Change
more
II
100 gms
10.00 gms
0.5 gm
Observations (Days) 2 3 4
5 Few More Change
Change
III
100 gms
15.00 gms
0.5 gm
NO
Few
Few
Some
More
Change
Change
Change
Change
Change
RECORD: Result: The increase in concentration of sugar causes fast decaying
(B)Effect of concentration of KHSO3 :–
1. 2. 3. 4.
Put 100 gm of Jam in each bottle. Add 5.0 gm of sugar to each bottle. Take bottles labeled as I, II, III. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle No. I,
5. 6.
II and III respectively. Mix the contents thoroughly with a glass rod. Keep all the bottles at room temperature for about 10
Bottle
Wt. of
Wt. of
Wt. of
No.
jam taken
sugar
KHSO3
added
Observations (Days) 1
2
3
4
5
I
100 gms
5.00 gms
1.0gm
no
no
no
few some
II
100 gms
5.00 gms
2.0gm
no
no
no
no
few
III
100 gms
5.00 gms
3.0 gm
no
no
no
no
no
days and observe the changes everyday.
RECORD:
Result: The increase in concentration of KHSO3 increase more time of preservation
(C)Effect of temperature: –
1. 2. 3. 4.
Take 100 gm of Jam in three bottles lebelled as I, II and III. Add 10.0 gm of sugar and 2.0 gm of KHSO3 to bottle No. I, II and III respectively. Mix the contents thoroughly with a stirring rod. 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.
RECORD: Bottle
Wt. of
Wt. of
Wt. of
No.
jam
sugar
KHSO3
Observations (Days)
taken
1
2
3
4
5
No
No
No
No
No
change
change
change
change
change
No
No
No
No
Slight
change
change
change
change
change
No
No
Slight
Some
Some
change
change
change
change
more
added I
100 gms
10.00
2.0gm
gms II
100 gms
10.00
2.0 gm
gms III
100 gms
10.00 gms
2.0 gm
change
Result: The increase in temperature causes faster fermentation of jam.
(D)Effect of time: – 1.
Take three bottles and label them as I, II and III.
2. 3. 4.
To each bottle add 25 g of Jam and 1 g of potassium bisulphite. Keep bottle I for 7 days, bottle II for 14 days and bottle III for 21 days at room temperature. Note the changes taking place in each bottle and record the observations.
7
Observations(Days) 14 21
Bottle No. I
No
******
******
II
No
Taste
******
changes
III
No
No
Unpleasant smell develops
RECORD: Result: With increase of days, the quality of the jam deteriorates.
RESULTS, CONCLUSIONS AND SUGGESTIONS From the experiment, we can conclude that KHSO3 acts as a viable food preservative whose increased
concentration can increase time for preservation. But increase in concentration of sugar content in the food material causes fast decaying. Also, the experiment shows that rate of fermentation of food stuffs is directly proportional to temperature conditions. On age of time, even in the presence of KHSO3, the food gets spoiled. Though potassium bisulphite is a good food preservative (class II preservative), it can trigger lung irritation and asthma. So, our suggestion is that the usage of food preservatives must be reduced to the extent possible.
BIBLIOGRAPHY Reference books:
NCERT CLASS 12 CHEMISTRY BOOKSPART I, II CONCISE INORGANIC CHEMISTRY BY J.D.LEE NCERT LABORATORY MANUAL CLASS 12 CHEMISTRY
Reference websites:
www.google.co.in en.wikipedia.org www.ncert.nic.in www.livestrong.com
NOTES
SESSION
:
2014-2015
CHEMISTRYPROJECT
INVESTIGATORY ON
Study of effect of Potassium bisulphite as a food preservative
Submitted to Submitted by MRS.D.SANGEETHA N.R.ARUN KAUSHIK
Chemistry Teacher,
S.BALAJI
CLASS 12, JHSS
V.MANOJ PREVEEN
Class-12, Section-A “Intelligence plus character - that is the goal of true education.”
CERTIFICATE
This is to certify that the project work titled “Study of effect of Potassium bisulphite as a food preservative” submitted by S.BALAJI (class XIIth - PCM group) in partial fulfilment of the credit for the chemistry project evaluation from “JAWAHAR HIGHER SECONDARY SCHOOL, NEYVELI” , is the bonafide work of the student done under the guidance and supervision of Mrs.D.Sangeetha, Chemistry Teacher,JHSS during session 2014-2015, as a project report. NAME: REGISTRATION NO. : DATE:
INTERNAL EXAMINER
SUBJECT: CLASS: PLACE:
EXTERNAL EXAMINER
ACKNOWLEDGEMENT Our project can never begin without you, dear GOD. Rather than saying “thank you” to you, you know that we feel like saying ‘I love you’, to you, always.
We must say thanks to our parents who provided us sufficient money and help in making of this project. Mrs.D.Sangeetha, you are the real foundation of the project done by us. Thank you very much. Special thanks to our Principal, our Vice Principal and our chemistry teachers, Mr.C.H.Anil Reddy and Mr.G.Venkatesh who gave to us and library which provides all useful books related to this project. Next on our thank list are our friends, teachers who really showered constructive s and suggestions without which this project would not have been in present form.
N.R.ARUN KAUSHIK V.MANOJ PREVEEN S.BALAJI
DECLARATION
We hereby declare that the project work entitled “Study of effect of Potassium bisulphite as a food preservative” submitted to the “JAWAHAR HIGHER SECONDARY SCHOOL, NEYVELI” is a record of original work done by us, except for quotations and summaries which have been duly acknowledged, under the guidance of "Mrs.D. Sangeetha, Chemistry Teacher, JHSS ". The project has not been accepted for any credits based on investigatory projects previously. N. R. ARUN KAUSHIK V. MANOJ PREVEEN S. BALAJI
INDEX SL.N O.
TOPIC
PAG E NO.
1
OBJECTIVE
1
2
INTRODUCTION
2
3
AIM
4
4
APPARATUS REQUIRED
5
5
MATERIALS & CHEMICALS
6
6
THEORY
7
7
8
PROCEDURE EFFECT OF CONCENTRATION OF SUGAR EFFECT OF CONCENTRATION OF KHSO3
10
10
EFFECT OF TEMPERATURE
11
11
12
12
EFFECT OF TIME RESULTS,CONCLUSIONS & SUGGESTIONS
13
BIBLIOGRAPHY
14
14
NOTES
14
8 9
9
13
OBJECTIVE Concentrati on
The objective of this project is to study the effect of Potassium Conditio bisulphite as a food ns preservative under Temperatur various conditions. Time e
INTRODUCTION Growth of microorganisms in a food material can be inhibited by adding certain chemical substances. However the chemical substances should not be harmful to 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 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 bisulphite is used for the preservation of colourless food materials such as fruit juices, squashes, apple 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 stuffs and thus prevents it from getting spoilt. HSO3–(aq) + H+(aq)
H2O(l) + SO2(g)
The advantage of this method is that no harmful chemical is left in the food. The Manitoba Agriculture, Food and Rural
Initiatives reports that this product works to prevent the growth of mould, yeast and bacteria in foods. It is also an additive for homemade wine. Potassium bisulphite is found in some cold drinks and fruit juice concentrates. Sulphites are common preservatives in smoked or processed meats and dried fruits. In spray form, it may help prevent foods from discolouring or browning.
AIM The aim of this project is to study the effect of potassium bisulphite as food preservative. i. At different temperatures. ii. At different concentrations and
iii. For different intervals of time.
APPARATUS
Requiremen ts
MATERIALS AND CHEMICALS
Requireme nts
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. An ideal method of food preservation has the following characteristics:
#1.It improves shelf-life and safety by inactivating spoilage and pathogenic microorganisms, #2.It does not change organoleptic (smell, taste, colour, texture, etc.) and nutritional attributes, #3.It does not leave residues, #4.It is cheap and convenient to apply and
#5.It encounters no objection from consumers and legislators.
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 KHSO , temperature and time. 3
(A)Effect of concentration of Sugar: 1. 2. 3. 4. 5. 6.
Take three wide mouthed reagent bottles labeled as I II III.Put 100 gms of fruit jam in each bottle. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No. I, II and III respectively. Add 0.5 gm of KHSO3 to each bottle. Mix contents thoroughly with a stirring rod. Close the bottle and allow them to stand for one week or 10 days at room temperature. Observe the changes taking place in Jam every day.
Bottle
Wt. of
Wt. of
Wt. of
No.
jam taken
sugar
KHSO3
1
I
added 100 gms
5.00 gms
0.5gm
NO
NO
NO
Few
Change
Change
Change
Change
NO
NO
Few
Some
Few
Change
Change
Change
Change
more
II
100 gms
10.00 gms
0.5 gm
Observations (Days) 2 3 4
5 Few More Change
Change
III
100 gms
15.00 gms
0.5 gm
NO
Few
Few
Some
More
Change
Change
Change
Change
Change
RECORD: Result: The increase in concentration of sugar causes fast decaying
(B)Effect of concentration of KHSO3 :–
1. 2. 3. 4.
Put 100 gm of Jam in each bottle. Add 5.0 gm of sugar to each bottle. Take bottles labeled as I, II, III. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle No. I,
5. 6.
II and III respectively. Mix the contents thoroughly with a glass rod. Keep all the bottles at room temperature for about 10
Bottle
Wt. of
Wt. of
Wt. of
No.
jam taken
sugar
KHSO3
added
Observations (Days) 1
2
3
4
5
I
100 gms
5.00 gms
1.0gm
no
no
no
few some
II
100 gms
5.00 gms
2.0gm
no
no
no
no
few
III
100 gms
5.00 gms
3.0 gm
no
no
no
no
no
days and observe the changes everyday.
RECORD:
Result: The increase in concentration of KHSO3 increase more time of preservation
(C)Effect of temperature: –
1. 2. 3. 4.
Take 100 gm of Jam in three bottles lebelled as I, II and III. Add 10.0 gm of sugar and 2.0 gm of KHSO3 to bottle No. I, II and III respectively. Mix the contents thoroughly with a stirring rod. 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.
RECORD: Bottle
Wt. of
Wt. of
Wt. of
No.
jam
sugar
KHSO3
Observations (Days)
taken
1
2
3
4
5
No
No
No
No
No
change
change
change
change
change
No
No
No
No
Slight
change
change
change
change
change
No
No
Slight
Some
Some
change
change
change
change
more
added I
100 gms
10.00
2.0gm
gms II
100 gms
10.00
2.0 gm
gms III
100 gms
10.00 gms
2.0 gm
change
Result: The increase in temperature causes faster fermentation of jam.
(D)Effect of time: – 1.
Take three bottles and label them as I, II and III.
2. 3. 4.
To each bottle add 25 g of Jam and 1 g of potassium bisulphite. Keep bottle I for 7 days, bottle II for 14 days and bottle III for 21 days at room temperature. Note the changes taking place in each bottle and record the observations.
7
Observations(Days) 14 21
Bottle No. I
No
******
******
II
No
Taste
******
changes
III
No
No
Unpleasant smell develops
RECORD: Result: With increase of days, the quality of the jam deteriorates.
RESULTS, CONCLUSIONS AND SUGGESTIONS From the experiment, we can conclude that KHSO3 acts as a viable food preservative whose increased
concentration can increase time for preservation. But increase in concentration of sugar content in the food material causes fast decaying. Also, the experiment shows that rate of fermentation of food stuffs is directly proportional to temperature conditions. On age of time, even in the presence of KHSO3, the food gets spoiled. Though potassium bisulphite is a good food preservative (class II preservative), it can trigger lung irritation and asthma. So, our suggestion is that the usage of food preservatives must be reduced to the extent possible.
BIBLIOGRAPHY Reference books:
NCERT CLASS 12 CHEMISTRY BOOKSPART I, II CONCISE INORGANIC CHEMISTRY BY J.D.LEE NCERT LABORATORY MANUAL CLASS 12 CHEMISTRY
Reference websites:
www.google.co.in en.wikipedia.org www.ncert.nic.in www.livestrong.com
NOTES
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