Prepared By: M.Raajarajeshwari L.S.Aarvil Jenisha Class: XII-C Bonafide Certificate Acknowledgement I would like to take this opportunity to express my deep sense of gratitude to all those people without whom this project could have never been completed. First and foremost, I would like to thank my parents for their inexhaustible source of inspiration.
Primarily I would like to thank God for being able to
complete this project with success. Then I would like to thank my deputy principal Mr. Feroz Rasting , my Chemistry teacher Mrs. Susana whose valuable guidance has been the ones that helped me patch this project and make it full proof success, her suggestions and instruction has served as the major contribution towards the completion of this project.
I would also like to extend my gratitude to my
school Alpha Wisdom Vidyashram for providing the necessary resources for this project. The facilities and support from the school have been instrumental in the successful completion of my work. Additionally, I would like to thank my friends who always gave me motivation and new creative ideas for my project. Index S.no Contents Pg.no
1 Title Page 1
2 Bonafide Certificate 2
3 Acknowledgement 3
4 Index 4
5 Synopsis 5
6 Introduction 6
Aim 7 Chemicals Required 9 Procedure for Analysis
8 Conclusion 13
9 Bibliography 14 Synopsis In this project, I conducted a comprehensive analysis of chocolate, beginning with an overview of its composition and manufacturing process. The study detailed the key ingredients of chocolate and outlined its production stages, from cocoa bean harvesting to the final molding. I investigated both the positive and negative health effects of chocolate consumption. The primary objective was to determine the presence of proteins, fats, calcium, iron, magnesium, and nickel in chocolate. Through a series of specific chemical tests, I confirmed the presence of these nutrients and minerals, providing a detailed evaluation of chocolate's nutritional value and its potential health implications. Introduction Chocolate is a food product made from the seeds of the cacao tree. Chocolate has a long history of use in Mesoamerica, where it was consumed as a beverage by the Olmec and other civilizations. Chocolate was introduced to Europe by the Spanish explorers and became a popular delicacy across the world. Chocolate is rich in carbohydrates and has some health benefits. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. Baking chocolate contains cocoa solids and cocoa butter in varying proportions without any added sugar. Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce Dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, or added vegetable oils and sugar. Manufacture of Chocolate: Chocolate is made from the kernels of fermented and roasted cocoa beans. The kernels are ground to form a pasty fluid chocolate liquor, which may be hardened in molds to form bitter (baking) chocolate, pressed to reduce the cocoa butter content and then pulverized to make cocoa powder, or mixed with sugar and additional cocoa butter to make sweet (eating) chocolate. The addition of dried or concentrated milk to sweet chocolate produces milk chocolate. White chocolate, prized for its rich texture and delicate flavor, is technically not a chocolate. White chocolate is made from cocoa butter with added milk products, sugar, and flavorings such as vanilla. Good Effects: Chocolate, particularly dark chocolate, offers several health benefits due to its rich chemical composition. It contains flavonoids and polyphenols, which are powerful antioxidants that help neutralize free radicals, reducing oxidative stress. These compounds also improve cardiovascular health by enhancing blood flow and lowering blood pressure. Bad Effects: While chocolate offers health benefits, it also has potential negative effects. High sugar and fat content can contribute to weight gain and increase the risk of diabetes and heart disease. Excessive consumption may lead to dental problems like cavities and tooth decay. The caffeine and theobromine in chocolate can cause restlessness, insomnia, and increased heart rate in sensitive individuals. Aim: To find out the presence of Proteins Fats Calcium Iron Magnesium Nickel Chemicals Required: 1. Sodium hydroxide (NaOH) 2. Copper sulphate (CuSO4) 3. Sulphuric acid (H2SO4) 4. Ammonium Chloride (NH4CI) 5. Ammonium Carbonate ((NH4)2CO3) 6. Ammonium Hydroxide (NH4OH) 7. Sodium Phosphate (Na3PO4) Procedure For Analysis: 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. I. Test For Protein
Result: Presence of Protein is confirmed
II. Test For Fat
Result: Presence of Fat is confirmed III. Test for Calcium
Result: Presence of Calcium is confirmed
IV. Test for Iron
Result: Absence of Iron is confirmed V. Test for Magnesium
