Session :- 2014-2015

Topic :

Study of effect of Potassium

bisulphite as a food preservative

Submitted To:
By:
A . K YADAV

P.G.T(CHEMISTRY)

Submitted
ANSHUMAN

XII A
Roll no. =

SAGAR

Certificate
This is to certify that ANSHUMAN SAGAR s/o
Mr. BINOD KUMAR is a bonafide student of
class XIIth A Science during session 20142015. He has completed his project on
Study of effect of Potassium bisulphite as
a food preservative successfully under my
guidance and supervision.

(SIGNATURE)
A . K YADAV

P.G.T(CHEMISTRY)

Acknowledgement

Acknowledgement is the most beautiful page in any

projects final pages. More than a formality, this appears to me
the best opportunity to express my gratitude.
My project can never begin without you, dear GOD. Rather
than saying thank you to you, you know that I feel like saying
I love you, to you, always.
I must say thanks to my parents who provide me sufficient
money and help in making of this project.
A.K YADAV SIR, you are real foundation of the project done
by me. My project would never have been possible without your
guidance. Thank you very much.
Special thanks to my principal who gave support to me and
library which provides me helpful books related to this project.
Next on my thanks lists are my friends, teachers, students
who really showered constructive feedbacks and suggestions
without which this project would not have been in present form.

ANSHUMAN SAGAR
XII A
ROLL NO.

INDEX

S.
No.

Contents

Page
no.

1.

Objective

2.

Introduction

Apparatus

Materials and Chemicals

Theory & Procedure

Effect of concentration of sugar

Effect of concentration of KHSO3

Effect of Temperature

T i
Objective:
C o
m
d of
T objective
e
C tonoStudy
The
of this project is
e
effect m
of Potassium bisulphite asna food
ic t i
9

Effect of Time

10

preservative under various conditions

p e
r a t
u r
e

e no n
t r sa
t io
n

1
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 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 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, apples and raw mango
chutney. This is not used for preserving coloured food materials
because Sulphur dioxide produced from this chemical is a
bleaching powder. 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)

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.
i.
ii.
iii.

At different temperatures.
At different concentrations and
For different intervals of time.

3
Apparatus

i
e

m
t

R
e
q
u

e
m
e
n

4
Materials and Chemicals

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.

Procedure:
1.
2.
3.
4.

Take fresh fruits, wash them thoroughly with water and

peel off their outer cover.
Grind it to a paste in the mortar with a pestle.
Mix with sugar and colouring matter.
The material so obtained is fruit jam. It may be used to
study the effect of concentration of sugar and KHSO 3,
temperature and time.

(A) Effect of concentration of Sugar: 1.

Take three wide mouthed reagent bottles labeled as I II III.

2.

Bottle

Wt. of

Wt. of

Wt. of

No.

jam taken

sugar

KHSO3

added
100 gms

II

100 gms

5.00 gms

10.00 gms

0.5gm

0.5 gm

Observations (Days)
2
3
4

NO

NO

NO

Few

Change

Change

Change

Change

NO

NO

Few

Some

Few

Change

Change

Change

Change

more

P
u
t

Few
More
Change

Change

III

3.
4.
5.
6.
7.

100 gms

15.00 gms

0.5 gm

NO

Few

Few

Some

More

Change

Change

Change

Change

Change

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.

RECORD:

Result: The increase in concentration of sugar

causesfast decaying

(B) Effect of concentration of KHSO3:

1.
2.

Take bottles labeled as I, II, III.

Put 100 gm of Jam in each bottle.
3.

Bottle

Wt. of

Wt. of

Wt. of

No.

jam taken

sugar

KHSO3

Observations (Days)
2
3
4

A
dd

added
100 gms

5.00 gms

1.0gm

no

no

no

few

some

II

100 gms

5.00 gms

1.0 gm

no

no

no

no

few

III

100 gms

5.00 gms

1.0 gm

no

no

no

no

no

4.

5.0 gm of sugar to each bottle.

Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle No. I, II and III

5.
6.

respectively.
Mix the contents thoroughly with a glass rod.
Keep all the bottles at room temperature for about 10 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.

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

Add 10.0 gm of sugar and 1.0 gm of KHSO3 to each bottle.
Mix the contents thoroughly with a stirring rod.
4.

Bottle

Wt. of

Wt. of

Wt. of

No.

jam taken

sugar

KHSO3

Observations (Days)
2
3
4

added
100 gms

5.00 gms

2.0gm

no

no

no

no

no

II

100 gms

10.00 gms

2.0 gm

no

no

no

no

FewF
ermented

III

100 gms

15.00 gms

2.0 gm

no

no

Few

Some

Some

Ferme

Ferme

more

-nted

-nted

Ferme
-nted

bottle No. I in the refrigerator at 0C, bottle No. II at room

temperature (25C) and bottle No. III in a thermostat at 50C.
Observe the changes taking place in the jam for 10 days.
RECORD:

Result: The increase in Temperature causes

fast fermentation of jam

(D) Effect of time:

1.

Take three bottles and label them as I, II and III.

Ke
ep

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.

Observations(Days)
14
21

Bottle No.
I

No

******

******

II

No

Taste

******

RECORD:

changes

III

No

No

Unpleasant smell
developes

Result: With increase of days, the quality of the

jam deteriorates.

1
0