This chemistry investigatory project analyzes the nutritional composition of different types of chocolates. Through a series of tests, the student found that milk, dark, and white chocolates all contain proteins, sugars, and fats. The chocolates did not contain nickel, iron, or magnesium. While chocolate has various health benefits, it also poses some risks if consumed in large quantities. The project concludes that chocolate can be enjoyed in moderation to gain its benefits while avoiding potential health issues.
This chemistry investigatory project analyzes the nutritional composition of different types of chocolates. Through a series of tests, the student found that milk, dark, and white chocolates all contain proteins, sugars, and fats. The chocolates did not contain nickel, iron, or magnesium. While chocolate has various health benefits, it also poses some risks if consumed in large quantities. The project concludes that chocolate can be enjoyed in moderation to gain its benefits while avoiding potential health issues.
This chemistry investigatory project analyzes the nutritional composition of different types of chocolates. Through a series of tests, the student found that milk, dark, and white chocolates all contain proteins, sugars, and fats. The chocolates did not contain nickel, iron, or magnesium. While chocolate has various health benefits, it also poses some risks if consumed in large quantities. The project concludes that chocolate can be enjoyed in moderation to gain its benefits while avoiding potential health issues.
This chemistry investigatory project analyzes the nutritional composition of different types of chocolates. Through a series of tests, the student found that milk, dark, and white chocolates all contain proteins, sugars, and fats. The chocolates did not contain nickel, iron, or magnesium. While chocolate has various health benefits, it also poses some risks if consumed in large quantities. The project concludes that chocolate can be enjoyed in moderation to gain its benefits while avoiding potential health issues.
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CHEMISTRY INVESTIGATORY PROJECT
CHOCOLATE ANALYSIS
SUBMITTED BY: Aarna Bari
CLASS: 12-B ROLL No.: INDEX
1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. INTRODUCTION
4. THEORY
5. PRACTICAL
6. CONCLUSION
7. BIBLIOGRAPHY ARMY PUBLIC SCHOOL, NEHRU ROAD, LUCKNOW CERTIFICATE
This is to certify that
Ms.Aarna Bari Of class 12th B Has prepared this project which is the result of his efforts and endeavour.The project titled CHOCOLATE NANLYSIS Is found worthy of acceptance as final project for the subject CHEMISTRY He has prepared the project under my guidance and as per the Norms provided by CBSE.
Subject teacher
External examiner Principal
Acknowledgement
In the accomplishment of this project successfully, many
people have best owned upon me their blessings and the
heart pledged support this time I am utilizing to thank all the
people who have been concerned with the project.
Primarily I would thank god for making me being able to
complete this project with success. Then I would like to
thank teacher YOUR TEACHER whose valuable guidance
has been the ones that helped me patch this project and make
it full proof success, her suggestions and her instructions has
served as the major contributor towards the completion of
the project.
AARNA BARI
12-B INTRODUCTION What is a chocolate? Chocolate is a food made from the seeds of a cacao bean. It is used in many desserts like pudding, cakes, candy And Easter eggs. It can be a solid form like a candy bar or it can be in a liquid form like hot chocolate.
What is the story of origin of chocolate?
In Mayan culture, it wasn’t reserved for the wealthy and powerful but readily available to almost everyone. The Aztecs believed cacao was given to them by their gods. In Aztec culture, cacao beans were considered more valuable than gold. For much of the 19th century, chocolate was enjoyed as a beverage; milk was often added instead of water. In 1847, British chocolatiers J.S. Fry and Sons created the first chocolate bar molded from a paste made of sugar, chocolate liquor and cocoa butter.
What are the types of chocolates?
Milk chocolate: - Solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk. Dark chocolate: - Also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and many degrees of hybrids White chocolate : -Is made of sugar, milk, and cocoa butter, without the cocoa solids. It is pale ivory colour, and lacks many of the compounds found in milk and dark chocolates. It remains solid at room temperature as that is below the melting point of cocoa butter.
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.
What are the advantages and disadvantages of
chocolate?
PROS ▪ they contain the high source of antioxidants to decrease the toxicity of the pollution that enters body. So people prone to get sick and be more resistant to pollution. ▪ chocolate stimulates the brain to provide a focal point to assist the child in solving various problems. ▪ chocolate contains dopamine (a neurotransmitter which serves as a signal between nerves); this substance has effect in controlling the flow of electricity. • calcium and fatty acids found in milk chocolate may have an additional heart- healthy effect. ▪ Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese and a few other minerals. ▪ The bioactive compounds in cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure. ▪ Dark chocolate improves several important risk factors for disease. It lowers the susceptibility of LDL to oxidative damage while increasing HDL and improving insulin sensitivity. ▪ Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it from sun damage. ▪ Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and theobromine.
CONS ▪ Side Effects from Caffeine:- chocolate has higher caffeine content than both milk chocolate and white chocolate. Consuming large amounts of dark chocolate can lead to an increased heart rate, diarrhea, anxiety, irritability, nervousness, and dehydration. ▪ Kidney Stones:- chocolate may increase your chances of having kidney stones. Dark chocolate has oxalates in it. This can cause an increase in urinary oxalate excretion. ▪ Migraine Headaches:-chocolate contains a natural chemical called tyramine. Tyramine triggers the migraine headaches
AIM To find the presence of: - • Proteins • Fats • Sugars • Calcium • Iron • Magnesium • Nickel In chocolates
CHEMICALS REQUIRED
1.Sodium hydroxide (NaOH)
2.Copper sulphate (CuSO4) 3.Moliscli’s Reagent C10H7OH 4.Fehling’s Solution A & B 5.Sulphuric acid (H2SO4) 6.Tollen’s Reagent TEST FOR PROTIENS
RESULT All samples studied showed that they contain PROTEIN
TEST FOR SUGARS
RESULT: all samples contain sugar
Test For Fats
Result: all samples include fats
OBSERVATION TABLE Chocolate Presence of Presence of Presence of sample protein sugar fat
CONCLUSION Chocolate of all the three types contain proteins, fats, sugars, and calcium. It doesn’t contain nickel, iron, or magnesium. Any food product taken in moderation is good, similarly chocolate has a lots of health benefits along with a remarkable taste. it also has numerous side-effects. Therefore, chocolate can be consumed in moderation to enjoy its benefits and to prevent any health complication caused by it. BIBLIOGRAPHY • https://simple.m.wikipedia.org/wiki/Chocolate • https://www.history.com/topics/ancient-americas/history-of- chocolate • https://en.m.wikipedia.org/wiki/Types_of_chocolate • https://drhealthbenefits.com/food-bevarages/snack/health- benefits-white- chocolate • https://tcho.com/blogs/news/the-surprising-health-benefits-of- milk- chocolate • https://www.healthline.com/nutrition/7-health-benefits-dark- chocolate#section8 • https://www.livestrong.com/article/354232-health-risks-of-dark- chocolate/ • http://healthyinfo2.blogspot.com/2014/12/advantages-and- disadvantages-of-white.html?m=1 • http://www.fpbnyc.com/advantages-and-disadvantages-of- chocolate/ • www.todaysdietition.com • www.teagasc.ie/research.com
PDF Div Class 2qs3tf Truncatedtext Module Wrapper Fg1km9p Classtruncatedtext Module Lineclamped 85ulhh Style Max Lines5best Chemistry Investigatory Project Class Xi Amp Xii Chocolate Analysis p Div Compress
PDF Div Class 2qs3tf Truncatedtext Module Wrapper Fg1km9p Classtruncatedtext Module Lineclamped 85ulhh Style Max Lines5best Chemistry Investigatory Project Class Xi Amp Xii Chocolate Analysis p Div Compress
