NETARHAT

RESIDENTIAL
SCHOOL

CHEMISTRY
INVESTIGATORY
PROJECT
Submitted by:-
Name- Kanal Kishore
Class- 12th
Roll No.- 22689121
 ,

ACKNOWLEDGEMENT

It is my proud privilege to offer my sincere thanks to the Central

Board of Secondary Education who has given me this opportunity

to make a project on this subject successfully.

I would like to offer my sincere thanks and gratitude to Mr Santosh

kumar Singh, the principal of my school to complete this in time.

I am extremely indebted to our chemistry teacher Mr. Ravi Prakash

Singh Mr.Om Prakash Tiu and Mr. Ravish kumar for his able

guidance, timely help and constructive encouragements towards

the completion of this project.

And at last, I would like to offer my sincere thanks to our lab

assistance for guiding me on a step by step basis and ensuring

that completed all my experiments with ease.

INTERNAL EXAMINER EXTERNAL EXAMINER

 CERTIFICATE

This is to certify that kanal kishore of class Xll of science of Roll no 22689121 of

Netarhat Residential school, Latehar has successfully completed and submitted

investigatory project entitled "Study of the effect of Potassium Bisulphate as a food

preservative under various conditions (temperature, concentration, time, etc.) to the

departmet of chemistry for practical examination 2022-2023 as set by Central Board of

Secondary Education and wholly fulfilled the standard set by Central Board of

Secondary Education. This project is absolutely genuine and does not indulge any kind of

plagiarism.

The reference taken in making this project has been declared at the end of this project.

INTERNAL EXAMINER EXTERNAL EXAMINER

 INDEX

Abstract
Introduction
Apparatus
Materials And Chemicals
Theory & Procedure
Conclusion
Bibliography
 ABSTRACT
The objective of this project is to Study of effect of Potassium

bisulphite as a food preservative under various conditions.

Concentration

Conditions

Time Tempert ure

 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 hydrogen sulphite or potassium bisulphite is a chemical

compound with the chemical formula KHS03. It is used during the production

of alcoholic beverages as a sterilising agent.

It is made by the reaction of sulphur dioxide and potassium carbonate. The

sulphur dioxide is passed through a solution of the potassium carbonate until

no more carbon dioxide is given off. The solution is concentrated and then

allowed to crystallize

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(ag) +H(aq) H*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. At different temperatures.

ii. At different concentrations and

ii. For different intervals of time.

APPARATUS REQUIRED
Beaker, pe stle and mortar, glas s bottles, balance and peeler.

Peeler
Conical Flask Beaker

REQUIREMENTS

Pestle and Mortar

Bottles

Glass rod Knife

Balance
Materials and chemicals
Fresh fruits, Potassium bisulphite and Sugar.

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 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 KHS03, temperature and time.

(A) Effect of concentration of Sugar

1. Take three wide mouthed reagent bottles labelled as ll

2. Put 100 gm of fruit jam in each bottle.

3. Add 5.0 gm, 10.0 gm and 15.0 gm of sugar to bottle No. I, ll and ll respectively.

4. Add 0.5 gm of KHS03 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.

RECORD

Bottle number B C
Weight of jam taken 100 gm 100 gm 100 gm
Weight of sugar added 8m LOgm 15gm
Weight of KHSO 0.5 gm 0.5 gm 0.5 gm
Observation (Days)
Colour Dark orange Dark orange Dark orange

Odour Pleasant smell Pleasant smell Pleasant smell

Day 1

Fungus not Fungus not

FungusFungusnot
formed formed formed
Colour Dark orange Orange Light Orange
Day 2 Odour Pleasant smell Pleasant smellPleasant smell
Fungus Fungus not Fungus not Fungus not
formed formed formed
Day 3 Colour Dark orange Orange Light Orange
Odour Pleasant smell Pungent smellPungent smell
 Fungus Fungus not White Fungus White Fungus
formed formed formed is more
thanB
Day 4
Colour Orange LightOrange Light Orange
Odour Pungent Smell Pungent Smell Pungent Smell
Fungus White Fungus White fungus Fungus turned
greenish in
is formed has increased
colour
Colour Dark orange Light Orange Yellow Colour

Odour Pungentsmell Pungent smell Smells

ethanolic
Day 5

Fungus White fungus Fungus turned Greenish colour

has increased greenish in fungus has
colour increased
Colour Light Orange Yellow colour Yellow colour
fades
Odour Smells Smells Smells
Day 6
Ethanolic Ethanolic Ethanolic
Fungus Fungusturned Greenish
greenish in colour fungus Fungus turned
Dlack colour
colour hasincreasedn
Day 7 Colour Yellow colour Dark orange Yellow colour
fades

Odour Smells Smells Smells

ethanolic ethanolic ethanolic
Fungus Greenish colour No fungus is
Spoilt
fungus has formed
increased

RESULT The increase of sugar decreases the time off

preservation.
(B) Effect of concentration of KHSOs:

1. Take bottles labelled as I, II, I.

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 KHS0a to bottle No. I, II andit

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.

RECORD
Bottle wt. of wt. of t. of
no. jam sugar KHSO3 Day 1 Day 2 Day 3 Day 4 Day 5
taken

100gm 5 gm 1 gm No No No Few Some

100gm 5 gm 2 gm No No No No Few
I 100 gm 5 gm 3 gm No No No No No

RESULT: The increase in concentration of KHS03 increase more time of

preservation.
 (C) Effect of temperature:

1. Take 100 gm of Jam in three bottles labelled as ,l and

2. Add 10.0 gm of sugar and 1.0 gm of KHS03 to eachbottle.

3. Mix the contents thoroughly with a stirring rod.

4. Keep bottle No. I in the refrigerator at 0°C, bottle No. ll at

room temperature (25°C) and bottle No. Ill in a thermostat at

50°C. Observe the changes taking place in the jam for 10 days.

RECORD:

Bottl wt. of wt. of Temperatur

no. jam KHSO Da Day Day3 Day 4 Day 5
taken y1 2
100g gm 0'C No No No No NO
m

I 100g 1 gm 25°C No No No No Few

m fermente

d
100g gm 50°C No No Few Some Some
m fermente ferment more
d d fermente
d

RESULT: The increase in Temperature causes fast

fermentation of jam
 (D) Effect of time:
1. Take three bottles and label them as I, ll and l
2. To each bottle add 25 g of Jam and 1 g of potassium bisulphite.
3. Keep botle for 7 days, bottle ll for 14 days and bottle l for 21 days at room
temperature.
4. Note the changes taking place in each bottle and record the observations.

RECORD
Bottle n0. Day 7 Day 14 Day 21

No ******* *******

No T a s t e changes *******

No No Unpleasant
smelldevelops

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

 Conclusion

Food containing more amount of sugar is not favourable to keep for a long
time Potassium bisulphite is a good preservation.

Uses

There are a number of uses for potassium bisulphite 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. Sulphites are common preservatives in
smoked or processed meats and dried fruits. In spray form, it may help
prevent foods from discolouring or browning.

Availability
Potassium bisulphite is primarily a commercial product. You might find this
chemical compound at meat processing plants. Manufacturers of juice drinks
and concentrate will use potassium bisulphite to increase the shelf life of their
products. The presenvative is also available for home use.

Allergies
Sulphites such as potassium bisulphite can trigger an attack for those with
asthma. Potassium bisulphite may cause lung irritation.

Bibliography
The necessary information for the project is collected fromfrom

The references stated below:

http://en.wikipedia.org/wiki/potassiumbisulphate
http://www.thetrustedtrolley.com.au
http://www.livestrong.com/article/308673-potassium-
bisulphate-as-a-food-preservative/