Chemistry

INVESTIGATORY PROJECT

ADITYA PATEL
 INDEX

1. Introduction
2. Aim
3. Materials Required
4. Theory
5. Procedure
6. Observations
7. Results
8. Conclusion
9. Bibliography
Introduction:

rowth of microorganisms in easily mixes with the food

G a food material can be product.
inhibited by adding certain
chemical substances. However
the chemical substances should
P otassium bisulfite is used
for the preservation of
colorless food materials such as
not be harmful to the human fruit juices, squashes, apples
beings. Such chemical and raw mango chutney. This is
substances which are added to not used for preserving colored
food materials to prevent their food materials because Sulphur
spoilage are known as chemical dioxide produced from this
preservatives. In our country, chemical is a bleaching powder.
two chemical preservatives Potassium bisulfite on reaction
which are permitted for use with acid of the juice liberates
are: Sulphur dioxide which is very
1. Benzoic acid (or sodium benzoate) effective in killing the harmful
2. Sulphur dioxide (or potassium
bisulfite).
micro-organisms present in
food and thus prevents it from

B enzoic acid or its sodium

salt, sodium benzoate is
commonly used for the
getting spoiled.

preservation of food materials. HSO3-(aq) + H+(aq)  H2O(l) + SO2(g)

For the preservation of fruits,
fruit juices, squashes and jams
sodium benzoate is used as
preservative because it is
T he advantage of this
method is that no harmful
chemical is left in the food.
soluble in water and hence
Aim:
To study the effect of potassium bisulfite as food preservative.

a) At different temperatures,
b) At different concentrations and
c) For different intervals of time.

Materials Required:
Beaker, pestle and mortar, glass bottles, chemical balance, peeler, glass
rod, fresh fruits, potassium bisulfite and sugar.
Theory:

F ood materials undergo natural

changes due to temperature,
time and enzymatic action and
The effectiveness of KHSO3 as
preservative depends upon its
concentration under different
become unfit for consumption. These conditions which may be determined
changes may be checked by adding experimentally.
small amounts of potassium bisulfite.

Procedure:
 Take fresh fruits, wash them thoroughly with water and peel off their
outer cover.
 Grind it to a paste in the mortar with a pestle.
 Mix with sugar and coloring matter.
 The material so obtained is fruit jam. It may be used to study the effect
of concentration of sugar and KHSO3, temperature and time.

(a) Effect of concentration of Sugar:

1. Take three wide mouthed reagent bottles labeled as I, II, III.

2. Put 100 gm of fruit jam in each bottle.
3. Add 5.0 gm, 10.0 gm and 15.0 gm of sugar to bottle no. I, II and III
respectively.
4. Add 0.5 gm of KHSO3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for one week or 10 days at room
temperature.
7. Observe the changes taking place in Jam every day.
(b) Effect of concentration of KHSO3:

1. Take bottles labeled as I, II, III.

2. Put 100 gm of Jam in each bottle.
3. Add 5.0 gm of sugar to each bottle.
4. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle no. I, II and III
respectively.
5. Mix the contents thoroughly with a glass rod.
6. Keep all the bottles at room temperature for about 10 days and observe
the changes everyday.

(c) Effect of temperature:

1. Take 100 gm of Jam in three bottles labeled as I, II and III.

2. Add 10.0 gm of sugar and 1.0 gm of KHSO3 to each bottle.
3. Mix the contents thoroughly with a stirring rod.
4. Keep bottle No. I in the refrigerator at 0˚C, bottle No. II at room
temperature (25˚C) and bottle No. III in a thermostat at 50˚C. Observe
the changes taking place in the jam for 10 days.

(d) Effect of time:

1. Take three bottles and label them as I, II and III.

2. To each bottle add 25 g of Jam and 1 g of potassium bisulfite.
3. Keep bottle I for 7 days, bottle II for 14 days and bottle III for 21 days
at room temperature.
4. Note the changes taking place in each bottle and record the observations.
Observations:

(a) Effect of concentration of Sugar:

Bottle Number I II III

Weight of Jam Taken (in gm) 100 100 100
Weight of Sugar Added (in gm) 5 10 15
Weight of KHSO3 (in gm) 0.5 0.5 0.5
Observations
Color Dark Orange Dark Orange Dark Orange
Day 1 Odour Pleasant Smell Pleasant Smell Pleasant Smell
Fungus Not Formed Not Formed Not Formed
Color Dark Orange Orange Light Orange
Day 2 Odour Pleasant Smell Pleasant Smell Pleasant Smell
Fungus Not Formed Not Formed Not Formed
Color Dark Orange Orange Light Orange
Day 3 Odour Pleasant Smell Pungent Smell Pungent Smell
Fungus Not Formed White Fungus Formed White Fungus Formed
Color Orange Light Orange Light Orange
Day 4 Odour Pungent Smell Pungent Smell Pungent Smell
Fungus White Fungus Formed Fungus Increased Fungus turned Greenish
Color Dark Orange Light Orange Yellow
Day 5 Odour Pungent Smell Pungent Smell Smells Ethanolic
Fungus Fungus Increased Fungus turned Greenish Greenish color Fungus Increased
Color Light Orange Yellow Yellow Color Fades
Day 6 Odour Smells Ethanolic Smells Ethanolic Smells Ethanolic
Fungus Fungus turned Greenish Greenish color Fungus Increased Fungus turned Black
Color Yellow Dark Orange Yellow Color Fades
Day 7 Odour Smells Ethanolic Smells Ethanolic Smells Ethanolic
Fungus Greenish color Fungus Increased No fungus is Formed Sploit
(b) Effect of concentration of KHSO3:

Bottle No. I II III

Wt. Of Jam Taken 100 gm 100 gm 100 gm
Wt. of Sugar 5 gm 5 gm 5 gm
Wt. of KHSO3 1 gm 2 gm 3 gm
Day 1 Fungus Not Formed Fungus Not Formed Fungus Not Formed
Day 2 Fungus Not Formed Fungus Not Formed Fungus Not Formed
Observations Day 3 Fungus Not Formed Fungus Not Formed Fungus Not Formed
Day 4 Few Formed Few Formed Fungus Not Formed
Day 5 Some Formed Few Formed Fungus Not Formed

(c) Effect of temperature:

Bottle No. I II III

Wt. Of Jam Taken 100 gm 100 gm 100 gm
Wt. of Sugar 10 gm 10 gm 10 gm
Wt. of KHSO3 1 gm 1 gm 1 gm
Day 1 Not Fermented Not Fermented Not Fermented
Day 2 Not Fermented Not Fermented Not Fermented
Observations Day 3 Not Fermented Not Fermented Few Fermented
Day 4 Not Fermented Not Fermented Some Fermented
Day 5 Not Fermented Few Fermented Some Fermented

(d) Effect of time:

Observations
Bottle No.
After 7 Days After 14 Days After 21 Days
I Nothing - -
II Nothing Taste Changes -
III Nothing Nothing Unpleasant Smell Developes
Results:
(a) Effect of concentration of Sugar:
The increase in concentration of sugar causes deterioration of fruit jam
due to growth of fungus.

(b) Effect of concentration of KHSO3:

The increase in concentration of KHSO3 increase more time of
preservations.

(c) Effect of temperature:

The increase in Temperature causes fast fermentation of jam.

(d) Effect of time:

With increase of time, the quality of the jam deteriorates.

Conclusion:
Food containing more amount of sugar is not favorable to keep for a long time.
Potassium bisulfite is a good preservative.

Bibliography:
 https://www.academia.edu/29917810/Potassium_bisulfite
 https://en.wikipedia.org/wiki/Potassium_bisulfite
 https://www.encyclopedia.com/science/academic-and-educational-journals/potassium-bisulfate
 http://www.sciencemadness.org/smwiki/index.php/Potassium_bisulfite
 https://www.google.com/images