Proj cbse 12th

7/25/2019 Proj cbse 12th

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higher SECONDARY

SCHOOL

……place………….

(AFFLIATED TO C.B.S.E)

LOGO

SESSION : 2014-2015

CHEMISTRY- INVESTIGATORY PROJECTON

Study of eect of Potassiumbisulphite as a food preservative

S!"i##e$ #%

S!"i##e$ !& ' '

Che"i(#r& Te)*her+ ',

CLASS 12+ C)((-12+Se*#i%.- A

/Intelligence plus character - that is the goal of

true education.”

CE!I"ICA!E



SCHOOL LOGO

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“Study of eect of ota!!"u# $"!ulp%"te a! a food

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Mr(,;Mr'+ Che"i(#r& Te)*her $ri.g (e((i%.2014-2015+ )( ) r%e*# re%r#,

NAME: S<=JECT:

REGISTRATION NO, : CLASS:

DATE: PLACE:

I*TE+*AL E,A-I*E+ E,TE+*AL E,A-I*E+

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AI*

T%e a"# of t%"! p&o/ect "! to !tudy t%e

eect of pota!!"u# $"!ulp%"te a! food

p&e!e&'at"'e.

". At d"e&e2t #e"er)#re(."". At d"e&e2t *%.*e.#r)#i%.( a2d



+e5u"&e#e2t!

"". Fo& d"e&e2t i.#er9)( % #i"e.

APPAA!2S

Peeler Beaker

Conical flasks

(100 ml)

Pestle and

mortar

Glass

Bottles



+e5u"&e#e2t!

*A!EIA'S A$(C5E*ICA'SBalance KnifeGlass rod

Potassium

Bisulphite

Fresh

Fruits

Sugar



!5E%6 Food materials undergo natural changes dueto temperature, time and enzymatic actionand become unft or consumption. Thesechanges may be checked by adding smallamounts o potassium bisulphite. Theeectiveness o KH!" as preservativedepends upon its concentration under dierentconditions #hich may be determinede$perimentally. %n ideal method o oodpreservation has the ollo#ing characteristics&

'(.)t improves shel*lie and saety by

inactivating spoilage and pathogenic

microorganisms,

'+.)t does not change organoleptic

smell, taste, colour, te$ture, etc.- and

nutritional attributes,

'".)t does not leave residues,

'.)t is cheap and convenient to apply

and



'/.)t encounters no ob0ection rom

consumers and legislators.

P%CE(2E8

9. !a:e fresh fruits ;ash themthoroughly ;ith ;ater and peelo their outer cover.

<. )rind it to a paste in the

mortar ;ith a pestle.7. *i= ;ith sugar and colouringmatter.

>. !he material so obtained isfruit ?am. It may be used

to study the eect ofconcentration of sugar and#5S%7 temperature and time.



(A)Eect of co2ce2t&at"o2 of Su3a&: -

1. Take three wide mouthed reagent bottles labeled as I IIIII.Put 100 gms of fruit jam in each bottle.

2. Add .0 gms! 10.0 gms and 1.0 gms of sugar to bottle "o.

I! II and III res#ecti$el%.&. Add 0. gm of '()*& to each bottle.+. ,i contents thoroughl% with a stirring rod.. lose the bottle and allow them to stand for one week or

10 da%s at room tem#erature./. *bser$e the changes taking #lace in am e$er% da%.

ottle

"o.

t. of

jam taken

added

t. of

sugar

t. of

'()*&

*bser$ations 34a%s51 2 & +

I 100 gms .00 gms 0.gm "*Change

"*Change

"*Change

6ewChange

Few

More

Change

II 100 gms 10.00 gms 0. gm "*Change

"*Change

6ewChange

)omeChange

6ew

moreChange

III 100 gms 1.00 gms 0. gm "*Change

6ewChange

6ewChange

)omeChange

,oreChange

RECORD:

Re(#: The i.*re)(e i. *%.*e.#r)#i%. % (g)r*)(e( )(# $e*)&i.g



(B)Eect of co2ce2t&at"o2 of HSO:

1. Put 100 gm of am in each bottle.2. Add .0 gm of sugar to each bottle.&. Take bottles labeled as I! II! III.

+. Add 1.0 gm! 2.0 gm and &.0 gm of '()*& to bottle "o. I!II and III res#ecti$el%.

. ,i the contents thoroughl% with a glass rod./. '

e

e

#

all the bottles at room tem#erature for about 10 da%s and

obser$e the changes e$er%da%.

RECORD:

Re(#: The i.*re)(e i. *%.*e.#r)#i%. % HSO

i.*re)(e "%re #i"e % re(er9)#i%.

(C)Eect of te#pe&atu&e: 7

ottle

"o.

t. of

jam taken

added

t. of

sugar

t. of

'()*&

*bser$ations 34a%s5

1 2 & +

I 100 gms .00 gms 1.0gm no no no few some

II 100 gms .00 gms 2.0gm no no no no few

III 100 gms .00 gms &.0 gm no no no no no



1. Take 100 gm of am in three bottles lebelled as I! II andIII.

2. Add 10.0 gm of sugar and 2.0 gm of '()*& to bottle "o.I! II and III res#ecti$el%.

&. ,i the contents thoroughl% with a stirring rod.+. 'ee# bottle "o. I in the refrigerator at 08! bottle "o.II at room tem#erature 3285 and bottle "o. III in athermostat at 08. *bser$e the changes taking #lace inthe jam for 10 da%s.

RECORD:

ottle

"o.

t. of

jam

taken

added

t. of

sugar

t. of

'()*&

*bser$ations 34a%s5

1 2 & +

I 100 gms 10.00

gms

2.0gm "o

change

"o

change

"o

change

"o

change

"o

change

II 100 gms 10.00

gms

2.0 gm "o

change

"o

change

"o

change

"o

change

)light

change

III 100 gms 10.00

gms

2.0 gm "o

change

"o

change

)light

change

)ome

change

)ome

more

change

Re(#: The i.*re)(e i. #e"er)#re *)(e()(#er er"e.#)#i%. % )",

3D)Eect of t"#e: 71. Take three bottles and label them as I! II and III.



2. To each bottle add 2 g of am and 1 g of #otassiumbisul#hite.

&. 'ee# bottle I for 9 da%s! bottle II for 1+ da%s and bottleIII for 21 da%s at room tem#erature.

+. "ote the changes taking #lace in each bottle and recordthe obser$ations.

RECORD:

Re(#: @i#h i.*re)(e % $)&(+ #he F)i#& % #he

)" $e#eri%r)#e(,

ES2'!S C%$C'2SI%$S A$( S2))ES!I%$S

F&o# t%e e4pe&"#e2t 0e ca2 co2clude

t%at HSO: act! a! a '"a$le food

ottle "o.

*bser$ations34a%s59 1+ 21

I "o

II "o Taste

changes

III "o "o ;n#leasant smell

de$elo#s



p&e!e&'at"'e 0%o!e "2c&ea!ed

co2ce2t&at"o2 ca2 "2c&ea!e t"#e fo&

p&e!e&'at"o2. But "2c&ea!e "2

co2ce2t&at"o2 of !u3a& co2te2t "2 t%efood #ate&"al cau!e! fa!t decay"23.

Al!o t%e e4pe&"#e2t !%o0! t%at &ate

of fe&#e2tat"o2 of food !tu! "!

d"&ectly p&opo&t"o2al to te#pe&atu&eco2d"t"o2!. O2 pa!!a3e of t"#e e'e2

"2 t%e p&e!e2ce of HSO: t%e food 3et!

!po"led. T%ou3% pota!!"u# $"!ulp%"te

"! a 3ood food p&e!e&'at"'e (cla!! IIp&e!e&'at"'e) "t ca2 t&"33e& lu23

"&&"tat"o2 a2d a!t%#a. So ou&

!u33e!t"o2 "! t%at t%e u!a3e of food

p&e!e&'at"'e! #u!t $e &educed to t%ee4te2t po!!"$le.

0I0'I%)AP56 Reere.*e !%%(:



$CE! C'ASS 9< C5E*IS!6 0%%#S-

PA! I II C%$CISE I$%)A$IC C5E*IS!6 -

06 1.(.'EE$CE! 'A0%A!%6 *A$2A' -

C'ASS 9< C5E*IS!6

Reere.*e 3e!(i#e(:

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Proj cbse 12th