Chemistry

AMRITA VIDYALAYAM SENIOR
SECONDARY SCHOOL
ETTIMADAI --641105
(2024-2025)
CHEMISTRY PROJECT
TOPIC:TO DETERMINE THE

PRESENCE OF VARIOUS FOOD
ADDITIVES IN FOOD SAMPLES
AMRITA VIDYALAYAM
ETTIMADAI
CHEMISTRY PROJECT
DONE BY :NETHRA .S
CLASS:12 A
ROLL NO:
AMRITA VIDYALAYAM
SENIOR SECONDARY
SCHOOL
ETTIMADAI,COIMBATORE
--641105
RECORD OF PROJECT WORK IN CHEMISTRY
Certified that this is the bonafide

record a project work in CHEMISTRY
done by NETHRA.S
Reg.No_______________submitted for the
Practical Examination held at Amrita
Vidyalayam Senior Secondary
School,Ettimadai on___________
Teacher In-charge
Examiner’s signature
principal
ACKNOWLEDGEMENT
My sincere gratitude to our Principal

Shri Nedumaran ,for coordination in extending
every possible support completion in of the
project
I am extremely grateful to
Mrs.Malarkodi,teacher of chemistry
department for her able guidance and useful
suggestions,which helped me in completing this
project on time
I would also thank all the teaching and non
teaching staff of chemistry department who
helped me directly or indirectly in the
completion of the project
Finally,yet importantly, I would like to
express my heart felt thanks to my beloved
parents for their blessings,my friends and
classmates for their help and wish for the
successful completion of this project
CHEMISTRY PROJECT
CONTENTS
1.INTRODUCTION
2.AIM
3.THEORY
ABSTRACT
TYPES OF ADDITIVES
USES OF ADDITIVES
EFFECTS OF ADDITIVES
4.MATERIALS REQUIRED
5.PROCEDURE
6.SAFETY AND PRECAUTIONS
7.RESULT
8.BIBLIOGRAPHY
INTRODUCTION
Food Additive means any substance not normally
consumed as a food by itself and not normally used as a
typical ingredient of the food ,whether or not it has nutritive
value, the intentional addition of which to food for a
technological purpose in the manufacture, processing,
preparation, treatment , packing, packaging transport or
for holding of food results
Food additives are used for the purpose of maintaining or
improving the keeping quality, texture, consistency,
appearance and other technological requirements. Food
additives do not include use of vitamins, minerals, herbs,
yeast, hops, starter cultures, malt extract etc.
Additives are classified on the basis of their functional use
and are grouped as:
Colours
Preservatives
Acidity Regulators
Artificial sweetener
Flavour enhancers
Stabilizers
Thickening and Gellying agents.
Foaming Agents
Raising Agents
Colour retention Agents
AIM:
To determine the presence of Benzoic
acid ( C H COOH)
6 5
THEORY
ABSTRACT:
PRESERVATIVES
It is a substance which, when added to food is capable of
inhibiting, retarding or arresting the process of fermentation,
acidification or other decomposition of food. They are
classified into Class I and Class II preservatives.
Types of additives
Class I preservatives are:
1. Common salt
2. Sugar
3. Dextrose
4. Glucose
5. Spices
6. Vinegar or acetic acid
7. Honey
8. Edible vegetable oils
NOTE: Addition of class 1 preservatives is not restricted
Class II preservatives are:

1. Benzoic acid including salts
2. Sulphurous acid including salts
3. Nitrates or Nitrites
4. Sorbic acid and its sodium,
5. Potassium and calcium salts
6. Propionates of Calcium or sodium,
7. Sodium, Potassium and Calcium salts of Lactic acid.
8. Methyl or Propyl parahydroxy Benzoates
9. Sodium Diacetate.
BENEFITS OF FOOD
ADDITIVES:
1. One Preservation: Additives such as antioxidants,
preservatives, and antimicrobial agents extend the shelf life
of food products by inhibiting microbial growth, preventing
spoilage, and slowing down oxidation processes.
2. Enhanced Flavor: Flavors and flavor enhancers are added to
improve the taste and aroma of foods, making them more
appealing to consumers. They can mimic natural flavors or
enhance existing ones.
3. Texture Improvement: thickeners, and gelling agents help
maintain consistent texture, improve mouthfeel, and
prevent separation in processed foods like sauces, dressings,
and desserts.
4. Color Enhancement: Food colorants are used to restore or
enhance the color lost during processing or storage, making
products visually appealing. They ensure uniformity in
appearance.
5. Nutritional Enrichment: Some additives are fortified with
essential nutrients like vitamins, minerals, and amino acids,
compensating for nutrient losses during processing or adding
nutrients that are lacking in the diet.
6. Improved Safety: Certain additives, like acidity regulators
and pH control agents, help maintain the acidity or alkalinity
of food, which is crucial for safety by inhibiting bacterial
growth and preventing foodborne illnesses.
DISADVANTAGES OF FOOD ADDITIVES
1. Allergic Reactions: Some people may be allergic or

hypersensitive to certain food additives, leading to allergic
reactions ranging from mild symptoms like hives and itching to
severe reactions like anaphylaxis.
2. Hyperactivity in Children: Some studies suggest a possible link
between certain food additives, such as artificial colors and
preservatives, and hyperactivity or attention deficit
hyperactivity disorder (ADHD) in children. However, the
evidence is not conclusive, and more research is needed in this
area.
3. Intolerance Reactions: Some individuals may experience
intolerance reactions to certain food additives, leading to
symptoms like headaches, gastrointestinal discomfort, and skin
reactions.
4. Increased Risk of Chronic Diseases: Although the evidence is
limited, some studies suggest that certain food additives, such
as artificial sweeteners and flavor enhancers, may be
associated with an increased risk of chronic diseases like
obesity, diabetes, and cardiovascular disease. However, more
research is needed to establish causal relationships.
5. Carcinogenicity: Some food additives, particularly certain
artificial colors and preservatives, have been the subject of
studies suggesting a possible link to cancer in animals.
However, the evidence in humans is inconclusive, and
regulatory agencies closely monitor the safety of these
additives.
FERRIC CHLORIDE TEST
MATERIALS USED:
FERRIC CHLORIDE TEST:
1.Ketchup
2.Hydrochloric acid
3.Diethyl ether
4.Hot water
5. 0.5% ferric chloride
PROCEDURE:
Acidify the food product with hydrochloric acid (1+3) and extract
with diethyl ether.
Evaporate the solvent on a hot water bath removing last traces of
solvent under a current of air.
Dissolve the residue in few mL of hot water and add few drops of
0.5% ferric chloride solution.
Salmon colour precipitate of ferric benzoate indicates the presence
of benzoic acid.
OBSERVATION:
RESULT:
( FERRIC CHLORIDE TEST)
The formation Salmon colour precipitate of ferric benzoate in the ferric
chloride test indicates the presence of benzoic acid in ketchup
MODIFIED MOHLER’S TEST:
MATERIALS USED:
1.jam
2.10% sodium hydroxide solution
3.Sulphuric acid
4.Potassium nitrate
PROCEDURE:
To the aqueous solution of the residue obtained as given under
method ‘A’ add one or two drops of 10% sodium hydroxide solution
and evaporate to dryness.
To the residue add 5-10 drops of sulphuric acid and a small crystal
of potassium nitrate.
Heat for 10 min in a glycerol bath at 120 – 130°C. Cool, add 1 mL of
water and make distinctly ammonical.
Boil the solution to decompose any ammonium nitrite (NH4NO2)
formed. Cool and add a drop of fresh colourless ammonium
sulphide [(NH4)2S] solution.
The sulphide solution can be made by passing hydrogen sulphide in
0.88 ammonia. Do not let the layers mix.
Red brown ring indicates benzoic acid.
On mixing, colour diffuses throughout the liquid and on heating
finally changes to greenish yellow.
This change differentiates benzoic acid from salicylic acid cinnamic
acid.
Salicylic acid and cinnamic acid form coloured compounds which
are destroyed on heating.
OBSERVATION:
RESULT:
(MODIFIED MOHLER’S TEST)
The presence of brown red rings under the process of modified
mohler’s test indicates the presence of benzoic acid in jam
SAFETY AND PRECAUTIONS
World Food Safety Day aims to highlight the significance of safe
food for public health, economic prosperity, agriculture, market
access, and sustainable development.
It provides an opportunity to advocate for actions to prevent,
detect, and manage foodborne risks, as well as to call for
collaboration among governments, international organizations,
the private sector, and civil society to improve food safety
practices globally.
Each year, World Food Safety Day is marked by various events,
campaigns, and initiatives organized by governments, non-
governmental organizations (NGOs), businesses, and other
stakeholders around the world.
These activities often include conferences, workshops, seminars,
food safety demonstrations, media campaigns, and social media
outreach efforts to engage the public and raise awareness about
food safety issues and best practices.
LIOGRAP
IB H
B
Y
images from: printest
Pdf from:
https://fssai.gov.in/upload/uploadfiles/file
s/Manual_Food_Additives_25_05_2016(1).p
df
MANUAL OF METHODS OF ANALYSIS OF
FOODS
FOOD ADDITIVES
FOOD SAFETY AND STANDARDS
AUTHORITY OF INDIA
MINISTRY OF HEALTH AND FAMILY
WELFARE
GOVERNMENT OF INDIA
NEW DELHI
2016
https://crimsonpublishers.com/nrs/pdf/N
RS.000649.pdf
Thank You
LET'S BE THE BUSY BEE THAT
ONLY BUZZES FOR THE SWEET
STUFF!

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AMRITA VIDYALAYAM SENIOR

TOPIC:TO DETERMINE THE

Certified that this is the bonafide

My sincere gratitude to our Principal

Class II preservatives are:

1. Allergic Reactions: Some people may be allergic or

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