Army Public School Bhopal: TOPIC:-" "

ARMY PUBLIC SCHOOL
BHOPAL
2021-22
CHEMISTRY
INVESTIGATORY PROJECT
TOPIC:- “EFFECTS OF POTASSIUM

BISULPATE AS A FOOD PRESERVATIVE”
SUBMITTED TO~ SUBMITTED BY~

MS. SANTOSH SINGH GOURAV PATHARIYA
CERTIFICATE
This is to certify that GOURAV PATHARIYA of
class XII A has completed his CHEMISTRY project
on
“EFFECTS OF POTASSIUM BISULPATE AS A FOOD
PRESERVATE” as a necessary part of CBSE syllabus
which has been done in session 2021-22 under
my supervision and guidance.
I have checked his work from time to time
and approved it . He had been regular and
sincere during the project work.
I certify that project report is in accordance
with the guidelines issued by CBSE .
SANTOSH SINGH PRIYANKA TRIVEDI

(PGT CHEMISTRY) (PRINCIPLE)
I would like to express our heartfelt gratitude to
MS.SANTOSH SINGH Our chemistry teacher who
has given her valuable contribution for the
successful completion of our group project . Her
patience and cooperation has been a support in
the positive outcome of my project work .
1 would also like to thank our principal , MS.
PRIYANKA TRIVEDI for timely support and
motivation.
And last but not the least I want to thank my family
members , class mates , and friends for their
suppoty and guidance throught the during of my
project
GOURAV PATHARIYA
XII A
INDEX
INTRODUCTION
USE OF POTASSIUM BISULPHATE
PRINCIPLE OF FOOD PRESERVATION
OBJECTIVE AND APPARATUS
THEORY AND PROCEDURE
EFFECT OF TIME
EFFECT OF CONC. OF KHSO3
EFFECT OF CONC. OF SUGAR
RESULT
CONCLUSION
BIBLIOGRAPHY
INTRODUCTION
Growth of microorganism in the food material (for example
, bread , pickle etc) can be inhabited by adding certain
chemical substances however the chemical substance
should not be harmful to 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 ( SODIUM BENZOATE)
2. SULPHUR DIOXDE ( POTASSIUM
BISULPHITE ) Some basic knowledge :-
Benzoic acid is commonly used for preservation of food
materials. For the preservation of fruits, fruit juices,
squashes and jams sodium benzoate is used as preservative
because it is soluble in water and hence easily mixes with
the food product.
Potassium bisulfite is a chemical compound with the
chemical formula KHSO3. It is used during the production
of alcoholic beverages as a sterilising agent.
USES OF POTASSIUM BISULPHITE
Potassium bisulphite ( KHSO3 ) 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 bisulphite on reaction with acid of the juice liberates
Sulphur dioxide which is very effective in killing the harmful micro
organisms present in food and thus prevents it from getting
spoiled.
PRINCIPAL OF FOOD PREVENTION
i. Prevention of contaimination of food grow

damaging agents
ii. Delay or prevention of growth of microorganisms
in the end food
iii. Delay if enzymic spoilage , i.e . self decompositions
of the food by natuarally occurring enzymes within it

.
The food presenvations methods by which the microbial
, decomposition of foods can be delayed:
i. Restrict access of microorganisms of foods .
ii. Removal of microorganisms by
filtration arcentifugation.
iii. Slow or prevent the growth of of mircobes in any
activity
iv. In an activation of microorganism by heat radiation
highly hydrostatic pressure, ultrasound, and pressure
pulsed Electric field.
change in the requirement of consumer in recent years
have included a recessive for food which are more
convenient higher quality, fresher in flavor, texture and
experience more natural with serve and processing
Technologies with less intensive heating or use of less
chemical preservative. however minimum Technologies
tend to result in the reduction of the intrinsic prevention of
food and ways therefore also food to a potential reduction
in their microbiological safety . a trend is to apply this
techniques in new combinations in which that minmise the
extreme use of any one of these and so it improves food
product quality the concept of combination of preservation
and treatments to preserve food is frequently called the
hurdle or barrier concept .
apparatus:-
BEAKER
PEELER
BALANCE
GLASS ROD
Theory:
Food materials undergo natural changes
due to temperature, time and enzymatic action and
become unfit for consumption. These changes may
be checked by adding small amounts of potassium
bisulphite. The effectiveness of KHSO3 as
preservative depends upon its concentration under
different conditions which may be determined
experimentally.
Procedure:
1. Take fresh fruits, wash them thoroughly
with water and peel off their outer cover.
2. Grind it to a paste in the mortar with a pestle.
3. Mix with sugar and colouring matter.
4. The material so obtained is fruit jam. It may
be used to study the effect of concentration of
sugar and KHSO3, temperature and time.
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 bisulphite.
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.
Result:
With increase of days, the quality of the
jam deteriorates.
EFFECT OF CONCENTRATION OF
SUGAR
1. Take 3 wide mouthed reagent bottle labled I, II, III.
2. Put 100 gms of fruit jam in each bottle
3. Add 5gms , 10gms , 15gms of sugar to each bottle.
4. Add 0.5gm of KhSo3 to each bottle
5. Mix them well.
6. Leave them for 1 week or 10 days.
7. Observe the change taking place in jam.
Observation table:-
Result:
The increase in concentration of sugar causes
fast decaying.
Effect of Concentration of
KHSO3
1. Take bottles labelled as I,II,III.
2. Put 100 gm of jam in each.
3. Add 5gm of sugar in each battle.
4. Asd 1gm ,2gm and 3gm KHSO3 in the bottles I,II,III respectively.
5. Mix them well & keeps the bottles at room temperature for
10 days and observe.
Observation table:
Result:
The increase in concentration of KHSO3 increase
the time of preservative.
CONCLUSION:
From the Experiment we can conclude that KHSo3 acts
as a viable food preservative whose increased
concentration can increase for preservation. But
increase in concentration of sugar content in the food
material food decaying. Also the experiment shows
that ratio of fermentation of food stuff is directly
proportional to temperature conditions. on a passage
of time.
BIBLIOGRAPHY
● http: //www.cbseportal.com
● Wikipedia
● Learncbse.in
● Youtube.com
EFFECT OF TEMPERATURE
1. Take 100 gm of Jam in three bottles lebelled 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.
Result:
The increase in Temperature causes fast fermentation of
jam
INDEX
• INTRODUCTION
• USE OF POTASSIUM BISULPHATE
• PRINCIPLE OF FOOD PRESERVATION
• OBJECTIVE AND APPARATUS
• THEORY AND PROCEDURE
• EFFECT OF TIME
• EFFECT OF TEMPERATURE
• EFFECT OF CONC. OF KHSO3
• EFFECT OF CONC. OF SUGAR
• RESULT
• CONCLUSION
• BIBLIOGRAPHY

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ARMY PUBLIC SCHOOL

TOPIC:- “EFFECTS OF POTASSIUM

SUBMITTED TO~ SUBMITTED BY~

SANTOSH SINGH PRIYANKA TRIVEDI

i. Prevention of contaimination of food grow

of the food by natuarally occurring enzymes within it

1. Take 100 gm of Jam in three bottles lebelled as I, II

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