ALAGU JOTHI ACADEMY

(AN INTERNATIONAL STANDARD CBSE SR. SEC. SCHOOL)

(Affiliated to CBSE New Delhi)

No. 3 Melaiyur, Karuvazhakkari post,
Poompuhar Road, Nagai Dist. 609 304

CLASS XII

DEPARTMENT OF CHEMISTRY
2016 - 2017

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ALAGU JOTHI ACADEMY

(AN INTERNATIONAL STANDARD CBSE SR. SEC. SCHOOL)

(Affiliated to CBSE New Delhi)

No. 3 Melaiyur, Karuvazhakkari post,
Poompuhar Road,
Nagai Dist. 609 304

DEPARTMENT OF CHEMISTRY
CHEMISTRY INVESTIGATORY PROJECT

2016-17
REG NO:
This is certified to be the Bonafide record of work done by
Mohamed Mukhtar of class XII in the chemistry lab of the school during the
year 2016-2017.
Submitted for the ALL INDIA SENIOR SECONDARY CERTIFICATE
EXAMINATION held on ______________ at ___________________________.

Principal

Teacher In charge

Internal Examiner

External Examiner

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CERTIFICATE OF AUTHENTICITY
This is to certify that Master. Mohamed Mukhtar, student of
Class XII of Alagu Jothi Academy, An International Standard CBSE
Sr. Sec. School, Mayiladuthurai, Nagapattinam District has
completed the Investigatory Project on topic Potassim meta
sulphite in food preservative. Under my guidance. This project is
absolutely genuine and does not contain of any plagiarized materials.
The references taken in this project have been declared at the end of
this report.

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ACKNOWLEDGEMENT
With immense pleasure, I extent my heartful thanks to those
who help me to go a long way in the completion of this investigatory
project.
I also express my gratitude to Mrs. S.Menaga, Chemistry
teacher, without his valuable guidance it would have been impossible
to complete my project work.
I am also thankful to my parents, whole staff of the school for
their timely help. I also thank my Principal Mr. C.Noel mani for his
immense cooperation.
Above all I thank Almighty who is always there to help me.

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SL.NO

CONTENT

PAGE.NO

Introduction

Apparatus

Materials and Chemical

Theory and Procedure

Effect of concentration of sugar 6

Effect of concentration of KHSO

Effect of Temperature

Bibliography

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INTRODUTION:
Growth of microorganisms in a food material can be inhibited by adding
certain chemical substances. However the chemical substance 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 nutella
,nutella juices, squashes and jams sodium benzoateis used as
preservative because it is soluble in water and hence easily mixes with
the food product.

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POTASSIM BISULPHITE:

is used for the preservation of colourless food materials such as fruit

juices, squashes, apples and raw mango chutney. This is notused for
preserving coloured food materials because Sulphur dioxide produced
from this chemical is ableaching powder. Potassium bisulphite on
reaction withacid 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.
1.At different temperatures.
2.At different concentrations and
3.For different intervals of time.

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APPARATUS

MATERIALS

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CHEMICAL

MATERIALS

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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 maybe determined
experimentally.

Procedure:
1.Take nutell bottle .open the jar and take the nutella out in a
container.
3.Mix with sugar and colouring matter.
4.The material so obtained is nutella. It may be used to study the
effect of concentration of sugar and KHSO3, temperature and time .

Effect of concentration of Sugar:

1.Take three wide mouthed reagent bottles as III III.
2.Put 100 gms of nutella in each bottle.
3.Add 5.0 gms, 10.0 gms and 15.0 gms 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 or 10 days at
room temperature.
7.Observe the changes taking place in nutella every day

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Bott nutel
le
la
no

Sugar

kHS
O3

Observation
1

1
2

Result:The increase in concentration of sugarcauses fast decaying

Effect of concentration of KHSO3:

1.Take bottles labeled as I, II, III.
2.Put 100 gm of nutella 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 about 10days and observe the changes
everyday

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Bott nutel Sugar

le
la
no

kHS
O3

Observation
1

Result:The increase in concentration of KHSO3 increase more time of

preservation

Effect of temperature:
1.Take 100 gm of nutella in three bottles lebelled as I, IIand 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 (25C) and bottle No. IIIin a
thermostat at 50C. Observe the changes taking place in the nutella
for 10 days

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Bottl nutell
e no
a

Sugar

kHSO
3

Observation
1

3
Result:The increase in Temperature causesfast fermentation of jam

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Bibliography:
www.encyclopedia.com
www.google.com
www.wikipedia.com

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