Chemistry Project

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CHOCHOLATE ANALYSIS
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• An Investigatory project By :
• Satyam Dixit
• Standard : 12 – B
INDEX
• Certificate
• Acknowledgement
• Aim
• Introduction
• Materials
• Experiment Procedure
• Result
• Bibliography
Certificate
This is to certify that Satyam Dixit of Class 12 – B
of Kendriya Vidyalaya, Janakpuri has completed this
project under my supervision .He has taken keen
interest and utmost sincerity in completion of this
project .
He has successfully completed the ‘project work’

in chemistry up to my satisfaction and as per
guidelines issued by CBSE.
Mr.Vinay Kumar (chemistry teacher)

Principal External Examiner
Acknowledgement
I would like to convey my thanks to Mr Vinay
Kumar, my chemistry teacher, kendriya
vidyalaya; jankapuri for immense help and
guidance in completion of my project. It is due
to his efforts that my project could be completed
successfully. This report is submitted as a part of
practical examination included in curriculum of
CBSE of all India senior secondary examination
of year 2022 – 2023.
NAME: Satyam Dixit
Class: 12 Roll No: 27

AIM
To find out the presence of
✓ Proteins
✓ Fats
✓ Calcium
✓ Iron
✓ Magnesium
✓ Nickel
In chocolates
Introduction
Chocolates have become one of the most popular flavors in the world
of today. They form the basics ingredient in very many pastries and
cake. Chocolates can also be used as hot and Cold Beverages. Each
manufacture combines secret formulas of the different varieties of the
coca sweets to develop exclusive chocolates and try to make the exotic
teat. Gifts of chocolates molded to different shapes have become
traditional on certain festivals and occasions.
Chocolates are made from the seeds of COCOA trees. Spanish

mythology considers these trees were grown in the garden of the
PARADISE
And believed that the chocolates drink was Divine. The cocoa tree is
a tropical plant, sometimes living and producing for more than 200
years. Chocolates are made from the seeds of these trees.
There are many varieties cultivated today and this farming is highly
profitable .Chocolates is a highly commercialized and money making
program. In the modern factories tons of bitter cocoa beans are
turned into one of the world’s favorite confectionary. Today
chocolates are made available to us much guarded secret formula
involving varying seeds, different ingredients, combinations of
fermentation-roasting timings-temperature etc. Flavors such as
mint, coffee, orange, strawberry etc. are some of the add ones. Also
today the chocolates can contain ingredients as peanut, different
types of walnuts, dry fruits, caramels, crisped rice etc. Usually the
chocolates can be categorized into one the following group.
1. Bitter 6. Cocoa powder
2. Bitter sweets 7.Cocoa sauce / syrup
3. Unsweetened
4. Dark sweetened
5. Milk chocolates
Varieties :-
There are three basic varieties of cocoa.
Criollo
, which has the best but the mildest powder;
Forastero,
which is hardier plant; and
Trinitario,
which is a natural hybrid of the two mentioned already.
Trinitario
combines both flavor and hardness. More hybrids are being
developed worldwide to improve the quality of the bean, the yield
increase and also resist to disease
Manufacture:-
Pod pickers using long handled knives cut the ripe pods which grow on
branches of the coca trees. The pulp and beans are stalked into piles or
boxes of large trays. They are covered with banana leaves and left for
fermentation over next 7 days .Fermentation happens in a temperature
of 120˚ F and hence the beans begin to develop the characteristic color
and aroma. After 7 days fermentation beans are transferred to be dried
either in the sunlight or artificially lightened rooms. The ultimate brown
colors of the bean syndicate that they are finished for being
processed. Now the good beans are collected for shipping immediately
to various manufactures to avoid any damages by heat or moisture
History:-
The story of the chocolate spans more than 2000 years .Chocolate was
first drunk rather than being eaten. Though started in the tropical
rainforest of central and South America were cocoa was first grown ,the
tales of chocolate cultivation now circles the world .The earliest usage
of chocolates dates back before Olmec. The oldest known cultivation
and usage of cocoa was in Puerto Escondido Honduras as the history
data between 1100 BC and 1400 BC.
Chocolates and health:-

The health effect of chocolates refers to the possible beneficial or
detrimental, physiological effects of eating chocolates mainly
for pleasure. For example, cocoa and chocolates may support
cardiovascular health. Other effects under preliminary research
includes reduce risk of cancer, coughing and heart disease.
One interpretation on the potential health effect of dietary chocolates
are may be lower blood pressure improved vascular function and
energetic metabolism, and reduced platelets and aggregation and
adhesion.
Unconstrained consumption of large quantity of any energy-rich food,
such as chocolates, without a corresponding increase in activity,
increases the risk obesity. Raw chocolates is high in cocoa butter, a fat
removed during chocolate refining, then added back in
varying proportions during manufacturing. Manufactures may add
other fats, sugar and powder milk as well
How is chocolate made ?
Cocoa mass can be simply combined with more cocoa butter and
sweetener to make chocolate. Ingredients used are depended on the
type of chocolate made. Dark chocolate requires only cocoa mass,
cocoa butter and sugar and adding milk powder makes milk chocolate,
white chocolate is made with cocoa butter sugar and milk powder but
no cocoa liquor .Because it does not contain cocoa mass and some do
not consider it as true chocolate
Materials Required
• Sodium hydroxide (NaOH)
• Copper sulphate (CuSO4)
• Sulphuric acid (H2SO4)
• Ammonium Chloride (NH4Cl)
• Ammonium Carbonate ((NH4)2CO3)6
• Ammonium Hydroxide (NH4OH)
• Sodium Phosphate (Na3PO)

Experimental procedure :-
Organic and Inorganic tests were done to find the presence of the
different minerals in chocolates .Tests for identification of Calcium and
Magnesium (Good Substances) and tests for identification of Lead and
Nickel (Poisonous Substances) were also done.
1. TEST FOR PROTEINS

TEST FOR PROTEINS
EXPERIMENT OBSERVATION INFERENCE
1. 5ml of sample of Appearance of violet Presence of

chocolate is taken in a coloration is PROTEIN in
test tube. Add a pallet observed the sample
of NAOH to it. Add 1-2
drops of CUSO4
solution.
RESULT
All samples studied showed that they do contain PROTEIN
2. TEST FOR FAT
1. Take a small sample of Appearance of a Presence of

chocolate on translucent spot FAT in the
a piece of filter paper around the sample
sample which
Fold and unfold the pap
became larger on
er heating was
to crush the sample & observed
Take it over the flame.
RESULT:-
All samples studied showed that they do contain FAT
3. TEST FOR CALCIUM

1 Add a mixture of A white Presence of
NH4OH+(NH4) CO3 precipitate was CALCIUM in the
to the sample obtained sample
RESULT
All samples studied showed that they do contain CALCIUM
4. TEST FOR IRON
1. A mixture of NH4Cl + No brown Absence of
NH4OH is made. precipitate was iron the
This is added to a sample obtained sample
of chocolate solution
taken in a test tube
RESULT:-
All samples studied showed that they DO NOT contain IRON
5. TEST FOR MAGNESIUM:-

1. A mixture of NH4Cl + No white Absence of
NH4OH + Na3PO4 is precipitate was MAGNESIUM in
made. This is added to obtained. the sample
the sample of chocolate
solution taken in a test
tube
RESULT:-
All samples studied showed that they DO NOT contain MAGNESIUM
6. TEST FOR NICKEL:-

1. A mixture of NH4Cl + No black Absence of
NH4OH is made. precipitate was NICKEL in the
This is added to the obtained. sample
sample of chocolate
solution taken in test
tube.
Pass H2S gas through
the solution
RESULT:-
All samples studied showed that they DO NOT contain NICKEL
RESULT
Serial SUBSTANCE PRESENT/ABSENT
number
1. Proteins Present
2. Fats Present
3. Calcium Present
4. Iron Absent
5. Magnesium Absent
6. Nickel Absent
BIBILOGRAPHY
➢ www.foodhealthinnovation.com
➢ www.todaysdietion.com
➢ www.teagasc.ie/research.com
➢ www.wikipedia.org

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_____________________________________________________________________________________

He has successfully completed the ‘project work’

Mr.Vinay Kumar (chemistry teacher)

NAME: Satyam Dixit

Class: 12 Roll No: 27

Chocolates are made from the seeds of COCOA trees. Spanish

Chocolates and health:-

• Copper sulphate (CuSO4)

• Sulphuric acid (H2SO4)

• Ammonium Chloride (NH4Cl)

• Ammonium Carbonate ((NH4)2CO3)6

• Ammonium Hydroxide (NH4OH)

• Sodium Phosphate (Na3PO)

1. TEST FOR PROTEINS

1. 5ml of sample of Appearance of violet Presence of

1. Take a small sample of Appearance of a Presence of

3. TEST FOR CALCIUM

5. TEST FOR MAGNESIUM:-

6. TEST FOR NICKEL:-

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