Chemistry Project

T OP I C
STUDY OF EFFECTS OF
POTASSIUM BISULPHITE
AS A FOOD PRESERVATIVE
CBSE : 2023
2023-2024
2024
NAME: RAJDEEP ROY
CLASS: XII ‘A’ ROLL NO:
NO 37
SUPERVISED BY
BY: MR. RAVI RANJAN
This is to certify that this
“Chemistry Project” on the topic
“Effects of Potassium Bisulphite as
a food preservative” has been
successfully completed by Rajdeep Roy
of class XII-A under the guidance of
Mr. Ravi Ranjan in particular fulfillment
of the curriculum of CBSE leading to
the award of annual examination of
the year 2023-24.
Teacher –In-Charge External Examiner

I would like to express my special
thanks of gratitude to my Chemistry
teacher Mr. Ravi Ranjan as well as
principal Mr. Amboj Kumar Singh who
gave me the golden opportunity to do
this wonderful and informative project
on the topic Effects of Potassium
Bisulphite as a food preservative which
also made me do research and gain
knowledge about the same and how to
handle these.
So, I am really thankful to them.
  
Objective
Introduction
Apparatus
Materials & Chemicals
Theory & Procedure
Effect of concentration of
sugar
Effect of concentration of
KHSO3
Effect of temperature
Effect of time
Conclusion & Bibliography
The objective of this project is to study the 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 measure of amount of

concentration during any process.
 Temperature: It is the intensity of heat of substance which

is expressed according to a comparative scale in graph and
shown by thermometer.
1
Growth of microorganisms in a food material can be inhibited by
a adding certain chemical substances.
However 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) [C7H6O2]

2. Sulphur dioxide (or potassium bisulphite) [KHSO3]
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 is used as preservative because it is soluble in water
and hence easily mixes with the food product.
Potassium bisulphite is used for the preservation 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 very effective
2
in killing the harmful micro-organisms present in food and thus
prevents it from getting spoiled.
HSO3- (aq) + H+ (aq) H2O (l) + 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 time
3
I. Beaker, pestle and mortar, glass bottles, balance and peeler.
II. Fresh fruits, potassium bisulphite and sugar.
4
Potassium Bisulphite
Sugar
Fresh fruits
5
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 preservative
depends upon its concentration under different conditions
which may be determined experimentally.
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.
6
1.
1. Take three wide mouthed reagent bottles labeled as I,I II, III.
2. Put 100 gms of fruit jam in each bottle.
3. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No. I,
II and III respectively.
4. Add 0.5 gm of KHSO3 in 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.
7
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.
8
1. Take 100
00 gm of Jam in three bottles la
labelled
belled 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.
9
1. Take three bottles and label them as I, II and III.
2. To each bottle
ttle 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.
10
Food containing more amount of sugar is not favorable to keep
for a long time, Potassium bisulphite is a good preservative.
There are a number of uses for potassium bisulfite as a

food preservative. The Manitoba Agriculture, Food and
Rural Initiatives reports this product works to prevent the
growth of mold, yeast and bacteria in foods. It is also an
additive for homemade wine. Potassium bisulfate is found in
some cold drinks and fruit juice concentrates. Sulfites are
common preservatives in smoked or processed meats and dried
fruits. In spray form, it may help prevent food from discolouring
and browning.
Potassium bisulfite is primarily a commercial product.

You might find this chemical compound at meat processing
plants. Manufacturers of juice drinks and concentrate will
use potassium bisulfite to increase the shelf life of their
products. The preservative is also available for home use.
Sulphites such as potassium bisulfate an trigger an attack
or those with asthma. Potassium bisulfite may cause
lung irritation. People must know merits and also the demerits
of the additives used in our day to day products. Anything in
excess can be fatal too. I hope this project helps people
11
1) https://www.scribd.com/
2) https://www.studocu.com/
3) https://www.seminarsonly.com/
4) wikipidea
12

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T OP I C

Teacher –In-Charge External Examiner

 Concentration: In chemistry, concentration can be defined

 Time: Time is nothing but measure of amount of

 Temperature: It is the intensity of heat of substance which

1. Benzoic acid (or sodium benzoate) [C7H6O2]

Benzoic acid or its sodium salt, sodium benzoate is commonly

Potassium bisulphite is used for the preservation colourless

HSO3- (aq) + H+ (aq) H2O (l) + SO2 (g)

The advantage of this method is that no harmful chemical is

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

There are a number of uses for potassium bisulfite as a

Potassium bisulfite is primarily a commercial product.

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