2017

Surmount International
School
Taramandal Gorakhpur

Chemistry Project

SUBMITTED BY UNDER GUIDANCE

REHAN AHMAD
I wish to regards my deep sense of gratitude to my
teacher Mr Rohit Dixit for suggesting the project
and his supervision.

We must say thanks to our parents who provided us

sufficient money and help in making of this project.

Next on our thank list are our friends, teachers who

really showered constructive feedbacks and
suggestions without which this project would not
have been in present form.
INDEx
SL.NO. TOPIC

1 AIM
2 INTRODUCTION
3 APPARATUS REQUIRED AND CHAMICAL AND
METERIAL REQUIRED
4 THEORY
5 FOOD PRESERVATION
6 PRINCIPLES OF FOOD PRESERVATION
7 METHODS OF FOOD PRESERVATION
8 PROCEDURE
9 EFFECT OF CONCENTRATION OF SUGAR
10 EFFECT OF CONCENTRATION OF KHSO3
11 EFFECT OF TEMPERATURE
12 EFFECT OF TIME
13 RESULT,CONCLUSIONS AND SUGGESTION

14 BIBLIOGRAPHY
 Growth of microorganisms in a food material can be
inhibited by adding certain chemical substances. However
the chemical substances should not be harmful to 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,
apple and raw mango chutney. This is not used for
preserving coloured food materials because Sulphur
dioxide produced from this chemical is a bleaching agent.
The advantage of this method is that no harmful chemical
is left in the food. The Manitoba Agriculture, Food and
Rural Initiatives reports that this product works
to‘prevent the growth of mould ,yeast and bacteriain
foods. It is also an additive for homemade wine.
Potassium bisulphite 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.

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 stuffs and
thus prevents it from getting spoilt.

The advantage of this method is that no harmful chemical

is left in the food. The Manitoba Agriculture, Food and
Rural Initiatives reports that this product works
to‘prevent the growth of mould ,yeast and bacteria in
foods. It is also an additive for homemade wine.
Potassium bisulphite 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
discoloring or browning .
The aim of this project is to study the effect of
potassium bisulphite as food preservative.

1-At different intervals

2-For different concentration

3-For different temperature

Knife and Pestle
Conical Flask
Beaker
Peeler
Balance
Glass Rod

Sugar
Fresh Fruit
Potassium bisulphate
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. An ideal method of food preservation has
the following characteristics:-

1.It improves shelf-life and safety by inactivating spoilage and

pathogenic microorganisms.

2. It does not change organoleptic (smell, taste, colour,

texture, etc.) and nutritional attributes,

3.It does not leave residues.

4.It is cheap and convenient to apply.

5.It encounters no objection from consumers and

legislators.
Food processing is the transformation of raw ingredients, by physical or
chemical means into food, or of food into other forms. Food processing
combines raw food ingredients to produce marketable food products that can
be easily prepared and served by the consumer. Food processing typically
involves activities such as mincing and macerating, liquefaction,
emulsification, and cooking (such as boiling, broiling, frying, or grilling);
pickling, pasteurization, and many other kinds of preservation; and canning
or other packaging. (Primary-processing such as dicing or slicing, freezing
or drying when leading to secondary products are also included.)

Benefits:-Benefits of food processing include toxin removal,preservation,

easing marketing and distribution tasks, and increasing food consistency. In
addition, it increases yearly availability of many foods, enables
transportation of delicate perishable foods across long distances and makes
many kinds of foods safe to eat by de-activating spoilage and pathogenic
micro-organisms. Modern supermarkets would not exist without modern
food processing techniques, and long voyages would not be possible.
Processed foods are usually less susceptible to early spoilage than fresh
foods and are better suited for long distance transportation from the source
to the consumer. When they were first introduced, some processed foods
helped to alleviate food shortages and improved the overall nutrition of
populations as it made many new foods available to the masses. Processing
can also reduce the incidence of food borne disease. Fresh materials, such as
fresh produce and raw meats, are more likely to harbor pathogenic micro -
organisms (e.g. Salmonella) capable of causing serious illnesses. The
extremely varied modern diet is only truly possible on a wide scale because
of food processing. Transportation of more exotic foods, as well as the
elimination of much hard laborites the modern eater easy access to a wide
variety of food unimaginable to their ancestors.
Drawbacks : -Any processing of food can affect its nutritional density. The
amount of nutrients lost depends on the food and processing method. For
example, heat destroys vitamin C. Therefore, canned fruits possess less
vitamin C than their fresh alternatives.
The USDA conducted a study in 2004, creating a nutrient retention table for
several foods. New research highlighting the importance to human health of
a rich microbial environment in the intestine indicates that abundant food
processing (not fermentation of foods) endangers that environment. Using
food additives represents another safety concern. The health risks of any
given additive vary greatly from person to person; for example, using sugar
as an additive endangers diabetics. In the European Union, only European
Food Safety Authority (EFSA) approved food additives (e.g., sweeteners,
preservatives, stabilizers) are permitted at specified levels for use in food
products. Approved additives receive an E number (E for Europe),
simplifying communication about food additives included in the ingredients'
list for all the different languages spoken in the EU. As effects of chemical
additives are learnt, changes to laws and regulatory practices are made to
make such processed foods more safe.
There are three basic objectives for the preservation of foods:-

1. Prevention of contamination of food from damaging agents.

2. Delay or Prevention of growth of microorganisms in the food
3. Delay if enzymic spoilage, i.e. self – decomposition of the food by
naturally occurring enzymes within it.

The food preservation methods by which the microbial, decomposition of

foods can be delayed or prevented include: -
1. Restrict access of microorganisms to foods (packaging and asepti c
packaging)
2. Removal of microorganisms (by filtration or centrifugation)
3. Slow or prevent the growth and activity of microorganisms (reduction in
temperature, water activity and pH, removal of oxygen, modified
atmosphere packaging and addition of preservatives).
4. Inactivation of microorganisms (by heat, radiations, high hydrostatic
pressures, ultra sound and pulsed electric fields).

These methods usually are also effective against enzymatic activity or

chemical reactions in the food, responsible for its self - decomposition.
Changes in the requirement of consumers in recent years have included a
desire for foods which are more convenient, higher quality, fresher in
flavor, texture and appearance, more natural with fewer additives and
nutritionally healthier than hitherto. Food industry reactions to these
changes have been to develop less severe or minimal preservation and
processing technologies with less intensive heating or use of less chemical
preservatives. However, minimal technologies tend to result in a reduction
in the intrinsic preservation of foods, and may, therefore, also lead to a
potential reduction in their microbiological safety. A major trend is to apply
these techniques in new combinations, in ways that minimize the extreme
use of any one of them, and so improve food product quality.
1. Physical methods of preservation -The foods to be preserved are
physically processed or treated in such a way that the metabolic activity of
microorganisms and their spores either slowed down or completely arrested.
These various physical methods used for the preservation of foods are as
follows. Asepsis Keeping quality of foods can be increased by introducing
as few spoilage organisms as possible i.e., by reducing the amount of
contamination. In nature, there are numerous examples of asepsis or
removal of microorganisms as a protective factor. The presence of a
protective covering surrounding some foods e.g. shells of nuts, shells of
eggs, skin of fruits and vegetables and fat on meats and fish, prevents
microbial entry and decomposition until it is damaged.

2.Chemical methods of preservation -In food industries, contamination is

prevented by packaging foods in a wide variety of artificial coverings
ranging from a loose carton or wrapping to the hermetically sealed
containers of canned foods. Moreover, practicing sanitary methods during
the processing and handling of foods reduces total microbial load and thus
improves the keeping quality of food. Both flexible. Many chemicals will
kill micro-organisms or stop their growth but most of these are not
permitted in foods; chemicals that are permitted as food preservatives are
listed in Table 5.3.1. Chemical food preservatives are those substances
which are added in very low quantities (up to 0.2%) and which do not alter
the organoleptic and physico-chemical properties of the foods at or only
very little. Preservation of food products containing chemical food
preservatives is usually based on the combined or synergistic activity of
several additives, intrinsic product parameters (e.g. composition, acidity,
water activity) and extrinsic factors (e.g. processing temperature, storage
atmosphere and temperature). This approach minimises undesirable
changes in product properties and reduces concentration of additives and
extent of processing treatments. The concept of combinations of
preservatives and treatments to preserve foods is frequently called the
hurdle or barrier concept. Combinations of additives and preservatives
systems provide unlimited preservation alternatives for applications in food
products to meet consumer demands for healthy and safe food.
Chemical food preservatives are applied to foods as direct additives during
processing, or develop by themselves during processes such as fermentation.
Certain preservatives have been used either accidentally or intentionally for
centuries, and include sodium chloride (common salt), sugar, acids, alcohols
and components of smoke. In addition to preservation, these compounds
contribute to the quality and identity of the products, and are applied
through processing procedures such as salting, curing, fermentation and
smoking.
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 KHSO 3 , temperature and
time.

(A)Effect of concentration of Sugar :-

1. Take three wide mouthed reagent bottles labeled as I II III.Put 100 gms of
fruit jam in each bottle.
2. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No. I, II and III
respectively.
3. Add 0.5 gm of KHSO3 to each bottle.
4. Mix contents thoroughly with a stirring rod.
5. Close the bottle and allow them to stand for one week or 10 days a t room
temperature.
6. Observe the changes taking place in Jam every day.

RECORD:-

Result: The increase in concentration of sugar causes fast decaying

(B)Effect of concentration of KHSO 3 :–

1. Put 100 gm of Jam in each bottle.
2. Add 5.0 gm of sugar to each bottle.
3. Take bottles labeled as I, II, III.
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 10 days and observe
the changes everyday.
Result: The increase in concentration of KHSO3 increase more
time of preservation

(C)Effect of temperature:–
1. Take 100 gm of Jam in three bottles labelled as I, II and III.
2. Add 10.0 gm of sugar and 2.0 gm of KHSO3 to bottle No. I, II and III
respectively
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 (25˚C) and bottle No. III in a thermostat at 50˚C.
Observe the changes taking place in the jam for 10 days.

RECORD:-
Result: The increase in temperature causes faster fermentation of jam.

(D)Effect of time: –
1. Take three bottles and label them as I, II and III. 2. To each bottle add 25
g of Jam and 1 g of potassium bisulphite.

3. Keep bottle I for 7 days, bottle 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 observation.

RECORD:-
Result: With increase of days, the quality of the jam deteriorates.
From the experiment, we can conclude that KHSO3 acts as a viable food
preservative whose increased concentration can increase time for
preservation. But increase in concentration of sugar content in the food
material causes fast decaying. Also, the experiment shows that rate of
fermentation of food stuffs is directly proportional to te mperature
conditions. On passage of time, even in the presence of KHSO3, the food
gets spoiled. Though potassium bisulphite is a good food preservative (class
II preservative), it can trigger lung irritation and asthma. So, our suggestion
is that the usage of food preservatives must be reduced to the extent
possible. Food containing more amount of sugar is not favorable to keep for
a long time, Potassium bisulphite is a good preservative. Uses=>There are a
number of uses for potassium bisulpite 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 bisulfate is found in some cold drinks and fruit juice

concentrates. Sulfites are common preservatives in smoked or processed
meats and dried fruits. In spray form, it may help prevent foods from
discoloring or browning.

Availability -Potassium bisulfite is primarily a commercial product. You

might find this chemical compound at meat processing plants.
Manufacturers of juice drinks and concentrate will use potassium bisulfite
to increase the shelf life of their products. The preservativ e is also available
for home use. Allergies-Sulphites such as potassium bisulfite can trigger an
attack for those with asthma. potassium bisulfite may cause lung irritation.

Allergies-Sulphites such as potassium bisulfite can trigger an attack

for those with asthma. potassium bisulfite may cause lung irritation.
Reference books:
NCERT CLASS 12 CHEMISTRY BOOKS - PART I, II

NCERT LABORATORY MANUAL - CLASS 12 CHEMISTRY

Reference websites: