chocolate analysis

Demonstration school
rie, mysore
chocolate analysis
name: shreyas srinath
class: 11 a
th
roll number: 19
subject: chemistry
1
certificate
this is to certify that s. shreyas of class 11a,

Demonstration school, has successfully
completeD the investigatory project in
chemistry on the topic “chocolate analysis”
towarDs partial fulfilment of chemistry
practical examination conDucteD by cbse for
acaDemic year 2024-25, unDer the guiDance of
mrs vijaylakshmi mam, Demonstration school,
mysore.
2
acknowleDgement
i want to convey my heartfelt gratituDe to my teacher, mrs.

vijaylakshmi mam, for their support anD encouragement
During the research of this computer science project. their
expertise in the subject matter greatly contributeD to the
Depth anD quality of the project.
also, i woulD like to express my sincere gratituDe to our

principal for his unwavering support anD encouragement
throughout this project. i am grateful for the opportunity
to have workeD on this project unDer his guiDance, anD i am
confiDent that my learning anD personal growth have been
enricheD as a result.
i woulD also like to thank my frienDs, for their feeDback

anD support. their input was invaluable in helping me to
Develop anD refine my iDeas. lastly, my family’s support anD
encouragement were essential throughout the completion
of this project.
shreyas. s
11 a
th
3
inDex
sl. no introDuction to the topic
1
2 chocolates anD health
3 aim
4 chemicals requireD
5 proceDure
6 result
7 conclusion
4
introDuction to the topic
Chocolates have become one of the most popular flavours 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 moulded 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 favourites confectionaries.
Today chocolates are made available to us much guarded

secret formula involving varying seeds, different ingredients,
combinations of fermentation-roasting timings-temperature,
etc. Flavours 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
2. Bitter sweets
3. Unsweetened
4.Dark sweetened
5
5.Milk chocolates
6.Cocoa powder
7.Cocoa sauce/syrup
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 flavour 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 both the branches of the cocoa 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 the
next 7 days.
Fermentation happens in a temperature of 120˚F and hence

the beans begin to develop the characteristic colour and
aroma. After 7 days fermentation beans are transferred to be
dried either in the sunlight or artificially lightened rooms. The
ultimate brown colours 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 rainforest of central and South
America where cocoa was first grown, the tales of chocolate
cultivation now circles the world.
6
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.
7
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 is 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
are 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.
• 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.
8
• 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.
9
aim
To find the presence of :
1. Protein’s
2. Fats
3. Calcium
4. Iron
5. Magnesium
6. Nickle
7. Sugar
8. Carbohydrates
9. starch
10
chemicals requireD
1.Sodium Hydroxide pellets
2.Copper Sulphate
3.Sulphuric Acid
4.Ammonium Chloride
5.Ammonium Carbonate
6.Ammonium Hydroxide
7.Sodium Phosphate
11
proceDure
1. Test for protein:
Experiment Observation Inference
5ml of sample of Appearance of Presence of
chocolate is taken in Violet coloration protein in
a test tube. is observed. the sample
Add 1 pellet of NaOH
1
to it.
Add 1-2 drops of
CuSO4 Solution
2. Test for fat:

Take a small sample Appearance of a Presence of
of chocolate on the translucent spot fat in the
filter paper. around the sample.
Fold and unfold the sample which
1
paper to crush the becomes larger
sample. on heating was
Take it over the observed.
flame.
3. Test for calcium:

Add a mixture of A white Presence of
1 NH4OH + (NH4)2CO3 precipitate was Calcium in
To the sample. obtained. the sample.
With help of a glass Brick red colour Presence of
rod a sample of flame was calcium in
chocolate solution is obtained. the sample.
placed on the watch
2
glass.
Add a drop of
conc.HCl and mix it
well to make a paste.
12
This paste is taken
on the tip of a new
glass rod and shown
to the blue flame of
the spirit lamp.
4. Test for iron:

A mixture of NH4Cl + No brown Absence of
NH4OH is made. precipitate was iron in the
This is added to the obtained sample.
1
sample of chocolate
solution taken in a
test tube.
5. Test for magnesium:

A mixture of NH4Cl + No white Absence of
NH4OH + Na3PO4 is precipitate was magnesium
made. obtained. in the
This is added to the sample.
1
sample of chocolate
solution taken in a
test tube.
6. Test for nickel:

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
1
solution taken in a
test tube.
Pass H2S gas through
the solution.
13
7. Test for carbohydrates:
Take 1-2 ml of the A red-violet ring Presence of
sample solution and is formed at the carbohydrates
add a few drops of junction of these in the
molish’s reagent. two layers. sample.
1
Put 1ml of
Concentrated H2SO4
along the side of the
test tube.
8. Test for sugar:

Take 2ml of the Reddish Presence of
sample solution and precipitate sugar in the
add 1-2ml each of sample
the Fehling solution
1 A and the Fehling
solution B.
Keep the test tube in
a boiling water bath.
9. Test for starch:

Take 2ml of the Appearance of Presence of
sample solution and blue colouration. starch in the
1 add 1-2ml of iodine sample.
solution.
14
conclusion
Components Present Absent
Calcium ✓ -
Carbohydrates ✓ -
Fat ✓ -
Iron - ✓
Magnesium - ✓
Nickel - ✓
Protein ✓ -
Starch - ✓
Sugar ✓ -
15

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Demonstration school

this is to certify that s. shreyas of class 11a,

i want to convey my heartfelt gratituDe to my teacher, mrs.

also, i woulD like to express my sincere gratituDe to our

i woulD also like to thank my frienDs, for their feeDback

sl. no introDuction to the topic

Today chocolates are made available to us much guarded

There are three basic varieties of cocoa. Criollo, which has

Fermentation happens in a temperature of 120˚F and hence

Now the good beans are collected for shipping immediately to

The story of the chocolate spans more than 2000 years.

One interpretation on the potential health effect of dietary

Unconstrained consumption of large quantity of any energy-

Sugar plays a harmful role in tooth decay by providing bacteria

2. Test for fat:

3. Test for calcium:

4. Test for iron:

5. Test for magnesium:

6. Test for nickel:

8. Test for sugar:

9. Test for starch:

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