Chem

Aditya Vidyashram
Residential School
Poraiyur, Villianur,
Puducherry -605110
Chemistry Investigatory
Project
Topic : Chocolate analysis
ANSHIKA RANJITH
XII – C
ROLL NO.
index
➢INTRODUCTION
➢VARITIES
➢MANUFACTURE
➢HISTORY
➢GOOD AND BAD EFFECTS
➢AIM
➢CHEMICAL REQUIRED
➢PROCEDURE FOR ANALYSIS
➢CONCLUSION
➢BIBLIOGRPHY
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.
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.
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 the both
branches of the coca trees. The pulp and beans are s
talked 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 beans indicate 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 rain forest of
central and South America were cocoa was first
grown, the tales of chocolate cultivation now circles
the world.
he earliest usage of chocolates dates back before
Olmec. The oldest known cultivation and usage of
cocoa was in Puerto Escondido Hondurasas the
history data between 1100 BC and 1400 BC.
good and bad effects
Good effects
Chocolate may be mild stimulant to humans cocoa has

antioxidant activity. Antioxidants help to free your body of
free radicals which cause oxidative damage to the cell. Small
but regular amounts of dark chocolates are associated with
lower risk of heart attack. Dark chocolates contain
theobromine which has been shown to harden tooth enamel.
Cocoa percent of at least 74%,significantly improves the
blood flow which were tested on smokers. Some studies have
also observed a modest reduction in the blood pressure and
flow mediated dilation after consuming dark chocolates daily.
Eating dark chocolates may also prevent arteriosclerosis
(Harding of the arteritis). Thus the best type of chocolates that
is benefit for you is dark chocolates
Bad effects
While chocolates have many good effects on consuming, it

also has many negative side effects. It contains too many bad
ingredients including, milk fats and saturated fats caffeine,
oxalates and stearic acid. And while sugar may give energy,
too much of it can cause tooth decay and gum disease if eating
without regular and proper teeth brushing
Sugar plays a harmful role in tooth decay by
providing bacteria in your mouth with energy. Bacteria begin
to multiply faster, and plague begins to grow in size and
thickness on your teeth. Bacteria can also use sugar as a glue
to cling to your teeth, making it difficult to get rid of just a
tooth brush. Dark chocolates contain a higher amount of
caffeine than milk chocolates and this can affect your health.
Too much caffeine can lead to hypertension, anxiety
dehydration and inability to concentrate
aim
To find out presence of following in chocolate :

• Proteins
• Fats
• Calcium
• Iron
• Magnesium
• Nickel
chemical required
1. Sodium hydroxide (NaOH)

2. Copper sulphate (CuSO4)
3. Sulphuric acid (H2SO4)
4. Ammonium Chloride (NH4Cl)
5. Ammonium Carbonate ((NH4)2CO3)
6. Ammonium Hydroxide (NH4OH)
7. Sodium Phosphate (Na3PO4)
Procedure for analysis
TEST FOR PROTEIN

EXPRIMENT
1. 5 ml of sample taken in a test tube
2. Add one pellet of NaOH to it
3. Add 1-2 drops of CuSO4 solution
OBSERVATION
Appearance of violet coloration is observed
INFERENCE
Prescence of protein in sample
RESULT
Sample confirms they do contain protein
TEST FOR FAT
EXPRIMENT
1. Take small chocolate sample
2. Fold and unfold the paper to crush the sample
and put it over flame
OBSERVATION
Appearance of translucent spot around the sample
which becomes larger on heating observed.
INFERENCE
Prescence of fat in sample
RESULT
Sample confirms they do contain fat.
TEST FOR IRON
EXPRIMENT
1. Add a mixture of NH4Cl+NH4OH
2. This is added to a sample of chocolate made
OBSERVATION
No brown precipitate was observed
INFERENCE
Absence of iron in sample
RESULT
Sample confirms they do contain iron
bibliography
• https://barandcocoa.com/pages/chemistry-of-
chocolate?srsltid=AfmBOor10ObkrFVg6zTBM6KJfG
OUj4x3tI2szWPgsrpjVbaPDufGkgjU
• https://www.advancedchemtech.com/chemistry-
chocolate/
• https://en.wikipedia.org/wiki/History_of_chocolat
e
bibliography
• https://www.nasa.gov/learning-resources/for-kids-
and-students/what-is-a-black-hole-grades-5-
8/#:~:text=Stellar%20black%20holes%20form%20
when,the%20galaxy%20they%20are%20in.
• https://science.howstuffworks.com/environmental
/earth/geophysics/what-if-zero-
gravity.htm#:~:text=Just%20like%20objects%20and
%20people,float%20around%20space%2C%20wrea
king%20havoc.
• Ncert book

Chem

Uploaded by

Copyright:

Available Formats

Chem

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chem

Uploaded by

Copyright:

Available Formats

Aditya Vidyashram

Chocolates have become one of the most popular flavors in

Today chocolates are made available to us much guarded

There are three basic varieties of cocoa. Criollo,

Pod pickers using long handled knives cut the ripe

The story of the chocolate spans more than 2000

Chocolate may be mild stimulant to humans cocoa has

While chocolates have many good effects on consuming, it

To find out presence of following in chocolate :

1. Sodium hydroxide (NaOH)

TEST FOR PROTEIN

You might also like