S.NO CONTENTS PG.

NO

4
1. Objective
5
2. Introduction
7
3. Apparatus
8
4. Materials and chemicals
9
5. Theory and procedure
10
6. Effect of concentration of sugar
11
7. Effect of concentration of KHSO3
12
8. Effect of temperature
13
9. Effect of time

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 Certificate
This is to certify that Souptik Ghosh is
a bonafide student of class Xll Science-
A during session 2019- 20. He has
completed his project on study of effect
of potassium bisulphite as a food
preservative successfully under my
guidance and supervision.

EXTERNAL SIGNATURE TEACHER SIGNATURE

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 ACKNOWLEDGEMENT
I would like to express my greatest
gratitude to the people who have helped and
supported me throughout my project. I am
grateful to my teacher, Mr.Soumen Paul for
his contributions towards the project.
I wish to thank my parents for their
undivided support and interest which inspired
and encouraged me to go on. Without them, I
would have been unable to complete my
project.
At last but not the least I want to thank my
friends who appreciated me for my work and
motivated me and finally to God who made all
the things possible.

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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:
i)Concentration.
ii)Condition.
iii)Time.
iv)Temperature.

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 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 Sodium 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 and orange
juices, sodium benzoate is used as a
preservative because it is soluble in water and
hence easily mixes with the food products.

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Potassium bisulphite is used for the
preservation of colourless food materials such
as fruit juices, squashes, apples and raw
mango chutney. This is used for preserving
coloured food materials because sulphur
dioxide produced from this chemical is
bleaching powder. Potassium bisulphite on
reaction with acid of the juice liberates sulphur
dioxide which is very effective in killing the
harmful microorganisms present in food and
thus prevents it from getting spoiled.
HSO3-(aq) + H+(aq) --------> H2O(I)+ SO3(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 a food preservative.
1. At different temperatures
2. At different concentrations and
3. For different intervals of time

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 Apparatus Required
1. Knife
2. Beaker
3. Glass bottles
4. Fruit Peeler
5. Mortar and pestle
6. Glass stirrer
7. Round bottom flask

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 Chemicals Required
1. Potassium Bisulphite
2. Sugar
3. 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.
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 the
Pestle.
3. Mix with sugar and colouring matter.
4. The material so obtained is orange juice. It
may be used to study the effect of
Concentration of sugar and

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(A) Effect of concentration of sugar:-

1.Take three wide mouthed reagent bottles labelled

as I,II,III.
2. Put 100g orange juice in each bottle.
3. Add 5.0g, 10.0g and 15.0g of sugar to bottle no.
I, II and III respectively.
4. Add 0.5g of KHSO3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for 1
week or 10 days at room temperature
7. Observe the changes taking place in orange
juice every day.
Wt. of Wt. of Wt. of
Bottle jam sugar KHSO3
Observation(Days)
No added
1 2 3 4 5
I 100g 5g 0.5g No No No Few change Few more
change change change change

II 100g 10g 0.5g No No Few Some Few more

change change change change change

III 100g 15g 0.5g No Few Few Some More

change change change change change

RESULT:
With increase in days, the quality of orange juice
deteriorates.

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(B)Effect of concentration of KHSO3:-
1. Take three wide mouthed reagent bottles labelled as
I, II, III.
2. Put l00 g orange juice in each bottle.
3. Add 5.0grams of sugar to each bottle.
4. Add 1.0g ,2.0g and 3.0g of KHSO3 to bottle no .I,II
and III respectively
5. Mix contents thoroughly with a stirring rod
6.Keep all the bottles at room temperature for about 10
days and observe the changes every day.
Record:
Bottle Wt. of Wt. of Wt. of
No jam sugar KHSO3
Observations (Days)
added
1 2 3 4 5

I 100g 5g 1g No No No Few Some

change change
change change change
II 100g 5g 2g No No No No Few
change change change change
change
III 100g 5g 3g No No No No No
chanhe change change change change

RESULT:-
The increase in concentration of KHSO3 increases more
time of preservation.

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(C)Effect of temperature:-
1. Take 100 g of orange juice in three bottles labelled
as I, II, III .
2. Add 10 g of sugar, 1 g of KHS03 to each bottle
3. Keep the bottle no. I in the refrigerator at 00 C Bottle
No. II at room temperature (250C) and bottle no. III in
a thermostat at 50°C. Observe the changes for about
10 days.

RECORD:
Bottle Wt. of Wt. of Wt. of
No
jam sugar KHSO3 Observations (Days)
added
1 2 3 4 5

I 100 10g 1g no no no no no
g
II 100 10g 1g no no no no Few
fermentati-
g on

Few Some Some more

III 100 15g 1g no no ferment- fermentation
fermenta-
g tion ation

RESULT:
The increase in temperature causes fast
fermentation of orange juice.
I
C,
(;

·•

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(D)Effect of time:-
1. Take three wide mouthed reagent bottles labelled as
I, II, III.
2. Put 25g orange juice and 1 g of Potassium
Bisulphite in each bottle.
3. Keep bottle I for 7 days, 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.
RECORD:
Bottle Observations(Days)
No.
7 14 21
I No
**** ****
II No Taste changes
****
III No No Unpleasant smell
develops

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

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 BIBLIOGRAPHY
• www.wikipedia.com

• www.encyclopedia.com

• www.sciencejournals.com

• www.icar.nic.in

• www.scribd.com

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