DAV PUBLIC SCHOOL, IB VALLEY

AREA, BRAJRAJNAGAR.

CHEMISTRY INVESTIGATORY PROJECT

2024-2025

“Study of the effect of potassium

bisulphite as food preservative
under various conditions”.

GUIDED BY~ PREPARED BY~

Sanjeeb Maharana (PGT -Chemistry) GAURAV KUMAR
CLASS-XII SCIENCE A1
ROLL NO: -
 CERTIFICATE
This is to certify that the work embodied in this project
entitled, “Study of the effect of potassium bisulphite as food
preservatives under various conditions” being submitted by
Gaurav Kumar, DAV PUBLIC SCHOOL, IB VALLEY
AREA, for All India Secondary School Certificate
Examination, is a record of bona fide project work carried
out by him. Mr. GAURAV KUMAR a student of 12th
science A1 in the session 2024-2025, in DAV Public
School, IB Valley area, Brajrajnagar, has worked under
my supervision and guidance and fulfilled all the
requirements for the submission of a project work,
which to my knowledge has reached the requisite
standard and is worthy of consideration for the 12th
board.
To the best of my knowledge and belief he bears a good
moral character. I wish his all the success for future
endeavour in life.

Mr. S.K. Pradhan Mr. S.K. Maharana

Principal PGT (chemistry)
DAV IB Valley, BRJN DAV IB VALLEY, BRJN

External’s signature
 ACKNOWLEDGMENT

I hereby express my sincere gratitude to Mr. SANJEEB

MAHARANA (PGT). I am very much grateful to my
Chemistry teacher who has been constant source of
inspiration and guidance.

He supports me with all the ideas and helped me to the

maximum extend possibilities. He gave me enough
extra time to find all the required information to turn
my ideas into a single project on "STUDY OF
POTASSIUM BISULPHITE AS FOOD PRESERVATIVE
UNDER VARIOUS CONDITION" would never been
existed without their guidance, teaching and support.

I would also like to thank my Parents and Friends who

helped me a lot in finalizing this project within the
limited time frame.
 PREFACE
Chemistry has made a profound impact on the society.
It is intimately linked to the wellbeing of human kind.
The rate of advancement is so high that curriculum
developers continuously look for strategies to cope with
these advancements.
The project gives us information regarding the “Study
of the effect of potassium bisulphite as food
preservatives under various conditions” The study
seeks to provide a comprehensive understanding of the
preservative's efficacy and optimize its application in
food preservation.
The findings of this study will contribute to the existing
body of knowledge on food preservation and provide
valuable insights for food manufacturers, researchers,
and regulatory agencies. Furthermore, this project will
help to ensure the safety and quality of food products,
ultimately protecting the health and well-being of
consumers.
I have tried level best to make this project a good and
better one.
 DECLARATION
I hereby declare that the project work entitled,
“Study of the effect of potassium bisulphite as food
preservatives under various conditions” submitted to
Department of CHEMISTRY, DAV Public School,
MCL, IB Valley Area, Brajrajnagar, is prepared by
me.

GAURAV KUMAR
CLASS – XII SCIENCE A1
ROLL NUMBER -
 INDEX
S TITLE PAGE
NO NO
01 OBJECTIVE 01
02 INTRODUCTION 02-03

03 APPARATUS & MATERIALS 04-05

04 DESCRIPTION OF APPARATUS & 06-07

MATERIALS
05 HOW CAN WE PRESERVE FOOD? 08-09

06 NEED FOR PRESERVATION 10

07 PRINCIPLE OF FOOD 11
PRESERVATION
08 ROLE OF FOOD PRESERVATION & 12
PROCEDURE OF FOOD
PROCESSING
09 STUDY OF EFFECT OF 13-14
CONCENTRATION&TEMPERATURE
10 STUDY OF EFFECT OF 15-16
TEMPERATURE
11 CONCLUSION & SAFETY 17

12 BIBLIOGRAPHY 18
 ObJECTIVE
The objective of this project is to Study of effect of
Potassium bisulphite as a food preservative under
various conditions

CONCENTRATION : In chemistry, concentration can

be defined as the measure of the relative proportions of
two or more quantities in a mixture.

TIME: Time is nothing but the measure of amount

ofconcentration during any process or activity taking
place on that particular level within the completion of
the ac- tion took place during that process.

TEMPERATURE: Temperature is the degree or

intensity of heat of that substance which is ex- pressed
according to a comparative scale in graph and shown by
a thermometer.
 INTRODUCTION
Growth of microorganisms in a food material can
be inhibited by adding certain chemical
substances. However, the chemical substances
should not be harmful to the human beings. Such
chemical substances which are added to food
materials to prevent their spoilage are known as
chemical preservatives. In our country, two
chemical preservatives which are permitted for
use are: -
1. Benzoic acid (or sodium benzoate)
2.Sulphur dioxide (or potassium bisulphite)

Benzoic acid or its sodium salt, sodium benzoate is

commonly used for the preservation of food
materials. For the preservation of fruits, fruit
juices, squashes and jams sodium benzoate are
used as preservative because it is soluble in water
and hence easily mixes with the food products.
Potassium bisulphite is used for the preservation
of colourless food materials such as fruit juices,
squashes, apples and raw mango chutney. This is
not used for preserving coloured food materials
because Sulphur dioxide produced from this
chemical is a bleaching powder. Potassium
liberates Sulphur dioxide which is very effective in
killing the harmful micro-organisms present in
food and thus prevents it from getting spoiled.

HSO3¯(aq) + H+ (aq) → H2O (1) + SO2(g)

The advantage of this method is that no harmful

chemical is left in the food.

The aim of this project is to study the effect of

potassium bisulphite as food preservative.
i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of
APPARATUS
 DESCRIPTION OF APPARATUS $
MATERIALS

1) CONICAL FLASKS: - It is a glass labora- tory

flask of a conical profile with a narrow tub- ular
neck and a flat bottom, used to manipulate
solutions or to carry out titrations.

2) GLASS ROD : - a glass rod is a piece of

equipment used to mix chemical and liquids for
Laboratory purposes. After every use of glass rod
it is recommended that it should be cleaned to
avoid contamination. It is also used as an aid for
transferring the liquid into the funnel.

3) KNIFE: - A knife is a tool with cutting edge or

blade attached to a handle.

4) APPLE: - Apple is a kind of fruit which will

help us in making jam in this experiment
5) SUGAR: - Sugar is nothing but the sweet
tasting, soluble carbohydrates, which we use in
our food sometimes. Simple sugars are called
monosaccharide and include glucose (also known
as dextrose), fructose, galactose.

6) POTASSIUM BISULPHITE: - It is a chemical

compound with the chemical formula KHSO3 It is
used during the production of alco holic beverages
as a sterilizing agent. It is made by the reaction
sulphur dioxide and the reaction of potassium
carbonate. The sulfur dioxide is passed through a
solution of the potassium carbonate until no more
carbon dioxide is given off. The solution is
concentrated and then allowed to crystallize.
 MATERIALS AND CHEMICALS

POTASSIUM BISULFITE

REQUIREMENTS

FRUITS(APPLE) SUGAR
 How we can preserve our food?

We can preserve our food by following methods:

TRADITIONAL TECHNIQUES: -
CURING: - The earliest form of curing was dehydration
or drying, Smoking and salting techniques im- prove on
the drying process and add antimicrobial agents that aid
in preservation. Smoke deposits a number of pyrolysis
products onto the food, in cluding the phenols syringeal
guaiacol and catechol Salt accelerates the drying process
using osmosis and also inhibits the growth of several
common strains of bacteria. More recently nitrites have
been used to cure meat, contributing a characteristic
pink colour.
COOLING: - Cooling preserves food by slowing down
the growth and reproduction of microorganisms and the
action of enzymes that causes the food to rot. Before the
era of mechanical refrigeration, cooling for food storage
occurred in the forms of root cellars and iceboxes.
Today, root cellaring re- mains popular among people
who value various goals, including local food, heirloom
crops, traditional home cooking techniques, family
farming, frugality, self-sufficiency, organic farming, and
others
FREEZING: - Freezing is also one of the most
commonly used processes, for preserving a very wide
range of foods. For example, potato waffles are stored in
the freezer, but potatoes themselves require only a cool
dark place to ensure many months storage. Cold stores
provide large-volume, long-term storage for strategic
food stocks held in case of national emergency in many
countries.

MODERN INDUSTRIAL TECHNIQUES: -

A. PASTEURIZATION: - Pasteurization is a process
for preservation of liquid food. In this method, milk is
heated at about 70 °C (158 °F) for 15-30 seconds to kill
the bacteria present in it and cooling it quickly to 10 °C
(50 °F) to prevent the remaining bacteria from growing.
The milk is then stored in sterilized bottles or pouches in
cold places. This method was invented by Louis Pasteur,
a French chemist, in 1862.
B. ARTIFICIAL FOOD ADDITIVES: - Preservative
food additives can be antimicrobial which inhibit the
growth of bacteria or fungi, including mold or
antioxidant, such as oxygen absorbers, which inhibit the
oxidation of food constituents. Common antimicrobial
preservatives include calcium propionate, sodium
nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium
bisulfite, potassium hydrogen sulfite, etc.), and EDTA.
c) BIOPRESERVATION: - Biopreservation is the use of
natural or controlled micro biota or antimicrobials as a
way of preserving food and extending its shelf life.
Beneficial bacteria or the fermentation products
produced by these bacteria are used in bio preservation
to control spoilage and render pathogens inactive in
food. Lactic acid bacteria have antagonistic properties
that make them useful as bio- preservatives.

NEED FOR FOOD PRESERVATION

Preservation of food is done during the months when
food is available at large quantity and therefore at large
cost. Reasons of food preservation are as follows:

1) One of the reasons of food preservation is that to take

care of the excess produce.
2) The second reason is that they add variety in our
meals.
3) Makes transportation of food cheap and easier for us
to live and survive.
 PRINCIPLES OF FOOD PRESERVATION
A good method of food preservation is one that slows
down or prevents altogether the action of the agents of
spoilage. Also, during the process of food preservation
it shouldn't be damaged. The principles of food
preservation are as follows:

a) Removal of micro - organisms or inactivating them:

This is done by air, water (moisture), lowering or
increasing temperature, increasing the con centration of
salt or sugar or acid in foods. For the preservation of
green leafy vegetables, the water should be removed
from the leaf so that microorganisms cannot survive
This is done by drying the green leaves till all the
moisture evaporates

b) Inactivating enzymes: Enzymes found in foods can

be inactivated by changing their conditions such as
temperature or moisture. One of the method for
preservation of peas is that to put them in boiling water
for few minutes. It will inactivate the enzymes present
in peas.
 ROLE OF FOOD PRESERVATION

1. Eliminates any potential microbiological harm to the

consumer.
2. Maintains quality of food (sensory perceptions)
3. Maintains nutritional value within the food product.

PROCEDURE OF FOOD PROCESSING

PROCEDURE
1. Take 500 g fresh apples. Wash them thoroughly and
peel off the outer layer. Remove the seeds and
crush the apples in a mixer.

2. Add about 100 g of sugar and heat the con tents

slowly for about 10 minutes to prepare jam.

3. During heating keep on stirring the contents.

4. Use this jam for performing the following

experiments.
STUDY OF EFFECT OF CONCENTRA-
TION OF POTASSIUM BISULPHITE AND
THE EFFECT OF TIME
1. Add 50 g of jam in each of the four conical flasks.
2. To flask A add 0.1 g, flask B 0.2 g, flask C 0.5 g and
flask D 1.0 g of potassium bisulphate.
3. Mix the contents in each flask and leave them
undisturbed at room temperature
4. For some days check for any growth of micro -
organisms after each day and record the observations in
a table.

OBSERVATION: -
SAMPLE Wt. of Wt. of Wt. of DAY DAY DAY DA DAY
NO OF Jam Sugar Potassiu Y
BOTTLE Adde Adde m
01 02 03 05
S d d Bisulphit
e 04
NO NO NO Few Few
CHAN CHAN CHAN More
CHAN Change
A 50g 5g 0.1g -GE -GE -GE -GE

NO NO Some Some Few

CHAN CHAN change chang More
Change
B 50g 10g 0.2g -GE -GE e

NO Few Some Some More

CHAN change chang Chang
CHAN-
C 50g 15g 0.5g -GE GE
e e
RESULT: - As the concentration of potassium
bisulphite is increased, the growth of microorganisms
appears after more days the minimum concentration of
potassium bisulphite required for preserving jam is
approximately 1%.

STUDY OF EFFECT OF TEMPERATURE

1) Take three conical flasks and label them as A, B, C.
Add 50g of jam in each of three flasks.
2) Add 0.5 of potassium bisulphite to each of three
conical flasks
3) Keep flask A in a refrigerator, flask B at room
temperature and flask C in an oven maintained at a
temperature of 600 c, leave them undisturbed for a
few days.
4) Check for any growth of microorganisms after each
day and record the observation.
OBSERVATION
SAMPLE Wt. OF Wt. OF Wt.
NO OF JAM SUGAR OF DAY 01 DAY 02 DAY 03 DAY 04 DAY 05
BOTTLES ADDED ADDED KHSO3
NO NO NO SOME
A 50g 5g 0.5g CHANGE CHANGE CHANGE FEW CHANGE

NO NO NO NO
B 50g 5g 0.5g CHANGE CHANGE CHANGE CHANGE FEW

NO NO NO NO NO
C 50g 5g 0.5g CHANGE CHANGE CHANGE CHANGE CHANGE
RESULT: - The growth of microorganisms occurs
earliest in the flask kept at room temperature. The
preservation of jam is maximum at lower temperature.

CONCLUSION OF THIS PROJECT

This experiment shows us that KHSO3 is the viable food
preservative whose increased concentration can increase
time for preservation. The fermentation of food present
is directly proportional to temperature conditions.

SAFETY MEASURES WHILE

USING KHSO3 AS FOOD
PRESERVATIVE

People with sulphite sensitivity might react poorly to

potassium bisulphite. A sulphite sensitivity usually
causes asthma symptoms such as wheezing or difficulty
breathing. Some people may also experience
anaphylaxis, which is a life-threatening allergic reaction.
If you have a sensitivity to sulphite, you should avoid any
food that contains potassium bisulphite.
 BIBLIOGRAPHY

➢ NCERT: - CHEMISTRY CLASS 12

➢ COMPREHENSIVE practical chemistry class 12

➢ WEBSITES for reference used in this project are

given bellow: -
GOOGLE: - www.google.co.in
WIKIPEDIA: - www.livestrong.com