Subhash Public School

SUBHASH PUBLIC SCHOOL
Kidwai nagar, Kanpur

(Affiliated to C.B.S.E.)
Session:- 2023-24
Topic:
Study of Effect of Potassium
Bishulphate as a Food Preservative
Submitted To: Submitted By:

MR . NITIN TIWARI SHIVANK TIWARI
CLASS: 12 B
CERTIFICATE
This is to certify that SHIVANK TIWARI is
a bonafide student of class XIIth Science
during session 2012-2013. He has
completed his project on Study of effect
of Potassium bisulphite as a food
preservative successfully under my
guidance and supervision.
TEACHER IN-CHARGE 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.
MR NITIN TIWARI, 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.
SHIVANK TIWARI
S. No. Contents Page no.
1. Objective 1
2. Introduction 2
3 Apparatus 4
4 Materials and Chemicals 5
5 Theory & Procedure 6
6 Effect of concentration of sugar 7
7 Effect of concentration of KHSO3 8
8 Effect of Temperature 9
9 Effect of Time 10
Objective:
The objective of this project is to Study of effect
of Potassium bisulphite as a food preservative
under various condition
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 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–(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 bisulphite as food
preservative.
i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of time.
MATERIAL REQUIRED
MATERIAL AND CHEMICAL
Bala
nce 3
Glass
Peel
rod
er 2
Glass
Bott
Coni
els
cal 1
flask
Beak
er
1.POTASSIUM BISHULPHATE
2.SUGAR
3.FREASH 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 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 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.
RECORD:
BOTTLE Wt. of Wt of Wt. of
NO. jam sugar KHSO3
added
1 2 3 4 5
100 gm 5 gm 0.5 gm No No No Few Few more

1 Change Change change change change
100 gm 10 gm 0.5 gm No No Few Some Few more

2 change change change change change
100 gm 15 gm 0.5 gm No Few Few Some Few more

3 change change change change change
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.
RECORD:
BOTTLE WT. OF WT. OF WT. OF
NO. JAM SUGAR KHSO3
ADDED
1 100 gm 5 gm 1 gm No No No Few Some
2 100 gm 5 gm 1 gm No No No No Few
3 100 gm 5 gm 1 gm 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.
RECORD:
Result: The increase in Temperature causes
BOTTLES WT. OF WT. OF WT. OG

NO JAM SUGAR KHSO3
ADDED
1 100 gm 5 gm 2 gm No No No No No
2 100 gm 10 gm 2 gm No No NO No Few
fermented
3 100 gm 15 gm 2 gm No No Few Some Some

fermented fermented fermented
(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 observations.
RECORD:
Bottle no 7 days 14 days 21 days
1 No ********* *********
2 No Taste changes *********
3 No no Unpleasant smell
Result: With increase of days, the quality of the

jam deteriorates
BIBLIOGRAPHY
1. SEARCH ENGINE USED

WWW.googlecom
WWW.WIKIPEDIA.COM
WWW.quora.com
WWW.labs.google.com

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SUBHASH PUBLIC SCHOOL

Kidwai nagar, Kanpur

Submitted To: Submitted By:

TEACHER IN-CHARGE EXTERNAL EXAMINER

3. Mix with sugar and colouring matter.

(A) Effect of concentration of Sugar: -

2. Put 100 gms of fruit jam in each 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.

7. Observe the changes taking place in Jam every day.

100 gm 5 gm 0.5 gm No No No Few Few more

100 gm 10 gm 0.5 gm No No Few Some Few more

100 gm 15 gm 0.5 gm No Few Few Some Few more

(B) Effect of concentration of KHSO3 :–

1 100 gm 5 gm 1 gm No No No Few Some

Result: The increase in concentration of KHSO3 increase

(C) Effect of temperature: –

BOTTLES WT. OF WT. OF WT. OG

3 100 gm 15 gm 2 gm No No Few Some Some

(D) Effect of time: –

2 No Taste changes *********

Result: With increase of days, the quality of the

1. SEARCH ENGINE USED

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