KENDRIYA VIDYALAYA

VIRUDHUNAGAR

CHEMISTRY INVESTIGATORY PROJECT

STUDY OF EFFECT OF POTASSIUM BISULFHITE AS A

FOOD PRESERVATIVE AGENT UNDER VARIOUS
CONDITION

NAME R.THEJAHSREE RAJA RIDHU

CLASS 12 -A
ROLL.NO
SESSION 2019-2020
CERTIFICATE
This is to certify that this CHEMISTRY INVESTIGATORY
PROJECT on the topic THE EFFECT OF POTASSIUM
BISULPHITE UNDER VARIOUS CONDITION has been
successfully completed by THEJAHSREE RAJA RIDHU of CLASS
12 under the guidance of MRS UVARANI in particular fulfillment
of the curriculum of CENTRAL BOARD of SECONDARY
EDUCATION(CBSE) leading to the award of annual examination
of the year 2019-2020

DATE : PRINCIPAL

INTERNAL EXAMINER EXTERNAL EXAMINER

 ACKNOWLEDGEMENT

Acknowledgement is the most beautiful page in any project’s

final pages. More than a formality, this appears to me the
best opportunity to express my gratitude.

My project can never begin without you, dear GOD. Rather

than saying “thank you” to you, you know that I feel like
saying ‘I love you’, to you, always.

I must say thanks to my parents who provide me sufficient

money and help in making of this project.

Mrs.UVARANI, you are real foundation of the project done by

me. My project would never have been possible without your
guidance. Thank you very much.

Special thanks to my principal who gave support to me and

library which provides me helpful books related to this project.

Next on my thanks lists are my friends, teachers, students

who really showered constructive feedbacks and suggestions
without which this project would not have been in present
form.

R.THEJAHSREEE RAJA RIDHU

 INDEX

S.NO CONTENT PAGE NO

1 Objective 1
2 Introduction 2
3 Materials required 4
4 Theory 6
5 Procedure 7
6 Effect of concentration of 8
sugar
7 Effect of concentration of 9
KHSO3

8 Effect of temperature 10
9 Effect of time 11
10 Conclusion 12
11 bibilography 13
 OBJECTIVE
The objective of this project is to Study of effect of
Potassium bisulfhite as a food preservative under
various conditions
n
io
tc
 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 bisulfite 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–(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 bisulfite as food preservative.

i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of time.

APPARATUS
 Beaker
Knife
Glass rod
Balance
Flask
Conical flask
Glass bottle
Pestel and mortar
MATERIALS AND
CHEMICALS

Potassium bisulfite

Sugar

fruits
 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
bisulfite. 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 KHSO3, temperature and time.
(A) Effect of concentration of Sugar: -

1. Take three wide mouthed reagent bottles labeled as I II III.

2. Put 100 gms of fruit jam 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 Jam every day

OBSERVATION
BOTTLE WEIGH WEIGHT Weight OBSERVATION -DAYS
NO T OF OF of
JAM SUGAR KHSO3 1 2 3 4 5

I 100 5 gms 0.5 gms NO NO NONO FE FE

gms CH CH Cha
CH W W
AN AN nge
AN CH MO
GE GE GE AN RE
GE CHA
NGE
II 100 10 gms 0.5 gms NO NO FEW SO FE
gms CHAN CHAN CHA ME W
GE GE NGE CH MO
AN RE
GE CHA
NGE
III 100 15 gms 0.5 gms NO FEW FEW SO MO
gms CHAN CHAN CHA ME RE
GE GE NGE CH CHA
AN NGE
 GE

Result:

The increase in concentration of sugar causes fast decaying

(B) Effect of concentration of KHSO3 :–

1. Take bottles labeled as I, II, III.

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 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.

OBSERVATION

BOTTLE WEIGHT WEIGHT OF Weight of OBSERVATION -DAYS

NO OF JAM SUGAR KHSO3

1 2 3 4 5

I 100 gms 5 gms 1 gms NO NO NO FE SO

W ME

II 100 gms 5 gms 2 gms NO NO NO FE

NO W
III 100 gms 5 gms 3 gms NO NO NO NO NO

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 lebelled as I, II and 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 (25˚C) and bottle No. III in a thermostat at
50˚C. Observe the changes taking place in the jam for 10 days.

OBSERVATION

BOTTLE WEIGHT WEIGHT OF Weight of OBSERVATION -DAYS

NO OF JAM SUGAR KHSO3
1 2 3 4 5

I 100 gms 10 gms 1 gms NO NO NO NO NO

II 100 gms 10 gms 1 gms NO NO NO NO FEW

FER-
MEN-
TED
III 100 gms 10gms 1 gms NO NO FEW SOM SOM
FER E E
ME- FER MOR-
NTE ME- E
D NTE FER-
D MEN-
TED

Result:
The increase in Temperature causes fast 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 bisulfite.
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
observations.

OBSERVATION

BOTTLE NO OBSERVATION DAYS

7 14 21
I NO *** ***
II NO TASTE ***
CHANGES
III NO NO UNPLEASANT
SMELL
DEVELOPS

Result:
With increase of days, the quality of the jam deteriorates.
 CONCLUSION
Food containing more amount of sugar is not favorable to
keep for a long time potassium bisulphate is a good
preservative.There are a number of uses for potassium
bisulfite 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 bisulfite is found in some cold drinks and fruit

juice concentrates. Sulfite are common preservatives in
smoked or processed meats and dried fruits in spray
form , it may help prevent foods from discolouring or
browning.

Potassium bisulfite is primarily a commercial product

.you might find this chemical compound at meat
processing plants. Manufacture of juice drinks and
concentrate will use potassium bisulfite to increase the
shelf life of their products.

The preservative is also available for home use. Sulfites

such as potassium bisulfite can trigger an attack for those
with asthma. It may cause lung irritation
 BIBILOGRAPHY
www.wikipedia.com
www.google.com
www.wikianswers.com
www.semminarsonly.com