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CHEMISTRY
INVESTIGATORY PROJECT

CHOCOLATE ANALYSIS
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CERTIFICATE
This is to certify that ATHUL S.S of class XII-B1 of “Mar Gregorios
Memorial Central Public School” has prepared the report on the
project entitled “CHOCOLATE ANALYSIS” during the academic year
2024-2025 under the guidance of “Vysakh Gopakumar”.
It is certify that this project is upto the expectation and as per
guidelines assigned by CBSE (Central Board of Secondary Education).

Examiner ’ s Sign Teacher Incharge

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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
project.
Primarily I would thank God for being able to complete this project with
success. Then I would like to thank my principal and chemistry teacher
Vysakh Gopakumar, whose valuable guidance has been the ones that
helped me patch this project and make it full proof success. His
suggestions and his instructions have served as the major contributor
towards the completion of the project.
Then I would like to thank my parents and friends who have helped me
with their valuable suggestions and guidance has been helpful in various
phases of the completion of the project.
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CONTENTS
TITLE Page no

1 Introduction 5

2 Varieties 5

3 Manufacture 5

4 History 6

5 Chocolates And Health 6

6 Aim 7

7 Chemicals& Apparatus Required 7

8 Procedure For Analysis 8

9 Conclusion 11

10 BIBLIOGRAPHY 12
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Introduction
Chocolate is one of the most beloved Flavors in the world today, serving as a fundamental
ingredient in countless pastries, cakes, and beverages. Whether enjoyed hot or cold,
chocolate's versatility and appeal make it a favourite across cultures. Each manufacturer has
developed its unique and closely guarded recipe, combining different varieties of cocoa to
create distinct and exotic treats. Chocolate gifts, often melded into various shapes, have
become a traditional gesture during festivals and special occasions.
The origins of chocolate trace back to the seeds of the cocoa tree, a tropical plant with a rich
history. In Spanish mythology, these trees were believed to grow in the Garden of Paradise,
with the chocolate drink regarded as divine. Cocoa trees can live and produce for over 200
years, making cocoa farming both a historical and profitable endeavour.
In modern times, the chocolate industry has become a highly commercialized and lucrative
field. Tons of bitter cocoa beans are processed in factories to produce a wide array of
chocolate products. The creation of chocolate involves intricate processes, including the
careful selection of seeds, fermentation, roasting, and the addition of various ingredients.
The result is an array of chocolate varieties, from bitter and unsweetened to milk chocolate
and flavoured options.
Today, chocolate is available in numerous forms and Flavors, often containing additions like
mint, coffee, nuts, dried fruits, and caramel.
The major categories of chocolate include bitter, bittersweet, unsweetened, dark
sweetened, milk chocolate, cocoa powder, and cocoa sauce or syrup.
This diversity ensures that there's a chocolate to suit every palate, further cementing its
status as one of the world's favourite confections.

Varieties
There are three basic varieties of coca.criolo which has the best but the mildest powder
forester which is hardier plant and trinitario which is anatural 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 the both branches of
the coca 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 next 7 days. Fermentation
happens in a temperature of 120-degree oF 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
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History
The story of the chocolate’s spans more than 2000 years. chocolates were 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. 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.

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 helps 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 led to hypertension anxiety dehydration and
inability to concentrate.
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Aim
To find out the presence of
1. Proteins
2. Fats
3. Sugars
4. Calcium
5. Iron
6. Magnesium
7. Nickel

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
7. Ammonium Chloride (NH4Cl)
8. Ammonium Hydroxide (NH4OH)
9. Sodium Phosphate (Na3PO4)

Apparatus
1. Test Tube
2. Test Tube Holder
3. Watch glass
4. Burner
5. Glass rod
6. Tripod stand
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Procedure For Analysis

Organic tests and Inorganic tests done to find the presents of the different in chocolates.
Tests for identification of Calcium and Magnesium (Good Substances) and also tests for
identification of Lead and Nickel (Poisonous Substances) were also done.

TEST FOR PROTEIN

EXPERIMENT OBSERVATION INFERENCE

1. 5ML of each sample if chocolate Appearance of violet Presence Of PROTEIN

taken in different test tube. coloration observed. in the sample

Add 1 pellet of NaOH to each.

Add 1-2 drops of CuSO4 solution

to each.

Result
All samples studied showed that they contain PROTEIN.

TEST FOR FAT

EXPERIMENT OBSERVATION INFERENCE

1. Take a small Appearance of Presence of FAT

sample of each translucent spot in the sample
chocolate on around the sample
different pieces of which become larger
filter paper. on heating was
observed
Fold and unfold the
paper to crush the
sample over a
flame

Result
All samples studied showed that they contain FAT.
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Test for sugar

EXPERIMENT OBSERVATION INFERENCE

1. 5ML of each sample if chocolate taken A purple ring is formed at Presence of SUGAR in
in different test tube. the top the sample

Add 1ml water to each then add few

drops of moliscli’s regent.

Then add con.H2SO4 drops along inner

edge of the test tube

2. Mix 2ml of fehling’s A&B in different Red-brown precipitate was Presence of SUGAR in
test tube obtained the sample

Add a pinch of the chocolate into the

each test tube

Then the solution in the water bath

3. 2ml of Tollen’s reagent was taken in A silver mirror surface is Presence of SUGAR in
different test tube formed the sample

Add a pinch of the chocolate into each

test tube

Then the solution in the water bath

Result
All samples studied showed that they contain REDUCING SUGAR

Test of CALCIUM

EXPERIMENT OBSERVATION INFERENCE

1 A mixture of NH4CL+NH4OH+(NH4)2CO3 A WHITE precipitate Presence of CALCIUM

was obtained
In the sample

2 With help of a glass rod each sample of Brisk red colour flame Presence of CALCIUM
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chocolate solution placed on different was obtained In the sample

watch glass.

Add a drop of con.HCL and a paste is

made on each Sample

This Paste is each sample is taken on the

tip of new glass rod and shown to blue
flame of spirit lamp

Result
All samples studied showed that they contain CALCIUM

TEST for IRON

EXPERIMENT OBSERVATION INFERENCE

1 A mixture of NH4CL+NH4OH is made. No brown precipitate Absence of IRON the

was obtained sample
This is added to each sample of chocolate
solution taken in different test tube

Result
All samples studied showed that they do not contain IRON

Test For Magnesium

EXPERIMENT OBSERVATION INFERENCE

1 A mixture of NH4CL+NH4OH +NA3P04 is No white precipitate Absence of

made. was obtained Magnesium in the
sample
This is added to each sample of chocolate
solution taken in different test tube

Result
All samples studied showed that they do not contain MAGNESIUM
Test for Nickel
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EXPERIMENT OBSERVATION INFERENCE

1 A mixture of NH4CL+NH4OH is made. No black precipitate Absence of Nickel in

was obtained the sample
This is added to each sample of chocolate
solution taken in different test tube. Pass
H2S gas through the solution

Result
All samples studied showed that they do not contain NICKEL

Conclusion
Based on the detailed analysis of the various chocolate samples—dark chocolate, chocolate
cream, Milky bar, milk chocolate bar, and Cadburys bar—the following comprehensive
conclusions can be drawn:
1. Nutrient Composition:
o Protein: All samples contain protein, suggesting that chocolate products can
contribute to daily protein intake. Although the amount may not be as
significant as other protein-rich foods, the presence of protein in these
products indicates they have a more complex nutritional profile.
o Fat: The presence of fat in all samples is expected, as chocolate and related
products typically contain cocoa butter or milk fats. This fat content
contributes to the texture and flavor of the chocolate, making it creamy and
rich. However, consumers should be aware of the fat content for dietary
considerations.
o Reducing Sugars: All samples contain reducing sugars, which is typical for
chocolate and confectionery products. These sugars contribute to the
sweetness and overall flavor profile. While they add to the taste appeal, high
sugar intake is something consumers might want to monitor, especially if
they are managing blood sugar levels or caloric intake.
o Calcium: The presence of calcium in all samples suggests that these chocolate
products can be a minor source of this essential mineral. Calcium is important
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for bone health and other physiological functions, so the inclusion of calcium
in these products adds a nutritional benefit.
2. Lack of Certain Minerals:
o Iron: None of the samples contain iron. This absence means that while
chocolates offer some nutritional benefits, they are not a source of dietary
iron. Consumers who rely on chocolate for iron intake should consider other
sources, especially since iron is crucial for red blood cell production and
preventing anemia.
o Magnesium: The lack of magnesium in all samples indicates that these
chocolate products do not contribute to magnesium intake, which is
important for muscle function, nerve function, and energy production. While
some dark chocolates are sometimes noted for containing magnesium, these
specific samples do not provide this mineral.
o Nickel: The samples do not contain nickel, which is typically not considered a
necessary dietary mineral and can cause allergic reactions in some
individuals. The absence of nickel might be beneficial for those sensitive to
this element.
3. Overall Nutritional Summary:
o These chocolate products provide essential nutrients such as protein, fat,
reducing sugars, and calcium, adding to their appeal beyond just taste. They
can offer some nutritional value as a treat or snack. However, they do not
contribute to the intake of certain important minerals like iron and
magnesium. Consumers should be aware of this if they are looking to meet
their dietary requirements for these minerals through their diet.
o The presence of fat and sugar, while contributing to the flavor and texture, also
means that these products should be consumed in moderation, particularly
for individuals managing their weight, blood sugar levels, or overall caloric
intake.
In summary, while these chocolates offer some nutritional benefits, particularly in terms of
protein and calcium, they should not be relied upon for essential minerals like iron and
magnesium. Enjoying these products in moderation can be part of a balanced diet, but
consumers should seek other foods to meet their complete nutritional needs.

BIBLIOGRAPHY
1. www.foodhealthinnovation.com
2. www.todaysdietition.com
3. www.teagasc.ie/research.com
4. www.wikipedia.org
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5. www.google.com
6. www.yahoo.com