AIM (1)

YEAR:2024-2025
CHEMISTRY
PROJECT
TOPIC: STUDY THE EFFECT OF POTASSIUM
BISULPHITE AS FOOD PRESERVATIVE UNDER
VARIOUS CONDITIONS
School Name : Vidhya Sagar Global School
By
Sai Surya Kumar .M
XII-”Rabindranath Tagore”
INDEX
-INTRODUCTION
-AIM
-REQUIREMETS
-THEORY
-PROCEDURE
-OBSERVATION TABLE
-RESULT
-CONCLUSION
-BIBLOGRAPHY
INTODUCTION
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 is used as preservative because it is soluble in water
and hence easily mixes with the food product.
Potassium hydrogen sulfite or potassium bisulfite is a chemical
compound with the chemical formula KHSO3. It is used during
the production of alcoholic beverages as a sterilising agent. It
is made by the reaction of sulfur dioxide and 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.
Potassium bisulphite is used for the preservation of colourless food

materials such as fruit juices, squashes, apples and raw
mangochutney. 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.
H+ + HSO3- → SO2 + H2O
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 of sugar.
iii. For different concentration of KHSO3.

AIM
To study the effect of

potassium bisulphite as food
preservative under various
conditions (concentration,
time and temperature).
REQUIREMETS
APPARATUS
-Conical Flasks(100ML)
-A Mixer
-Glass rod
-Knife
-Apples
-Sugar
-potassium bisulphite
CHEMICALS: Fresh fruits, potassium bisulphite

and sugar
THEORY
Food materials undergo changes due to time,

temperature and enzymatic action. So these become
unfit for use. These changes can be checked by adding
small amounts of potassium bisulphite.
The effectiveness of potassium bisulphite as

preservative depends upon its concentration
under different conditions
PROCEDURE
1.Take 500g fresh apples. Wash them thoroughly and
peel off the outer layer. Remove the seeds and crush the
apples in a mixer. Add about 100g of sugar and heat the
contents slowly for about 10 minutes to prepare jam.
During heating keep on stirring the contents. Use this
jam for performing the following experiments.
STUDY OF EFFECT OF CONC. OF POTASSIUM

BISULPHITE AND THE EFFECT OF TIME
1.Take four conical flasks and label them as

A,B,C and D .Add 50 g of jam in each of the four
conical flasks.
Preparation of Potassium Bisulphite
Solution:
1.Dissolve the potassium bisulfite powder in

sterile water to prepare a stock solution of a
known concentration .
2.Ensure that the solution is thoroughly mixed

and uniform in concentration.
3. To flasks A add 0.1g, flask B 0.2g,flask C 0.5g

and flask D 1.0g of potassium bisulphite. 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 days and record
the observations in a table.
OBSERVATION
Amount
Amount Growth of micro-organisms after
Sample of potassium
of jam
bisulphite 1 day 2 days 3 days
A 50g 0.1g No change No change No change
B 50g 0.2g No change No change No change
C 50g 0.5 No change No change No change

4 days 5 days 6 days
Few change Few more change more change

RESULT
As the concentration of potassium bisulphite is

increased, the growth of micro-organisms appears
after more days (long period). 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 and C. Add 50g of jam in each of the three
flasks.
2.Add 0.5 of potassium bisulphite to each of the

three conical flasks. Stir the contents with the
help of glass rod to affect thorough mixing
3.Keep flask A in a refrigerator, flash B at room

temperature and flask C in an oven maintained
at a temperature of 60°C, leave them
undisturbed for few days.
4.Check for any growth of micro-organisms

after each day and record the observations.
OBSERVATIONS
Amount
Amount of
Sample potassium Temperature
of jam bisulphite
A 50g 0.1g 0°-5°C
B 50g 0.2g 25°-30°
C 50g 0.5g 60°-70°

Growth of micro-organisms after
5 days 10 days 15 days

RESULT
The growth of micro-organisms occurs earliest
in the flask kept at room temperature. The
preservation of jam by potassium bisulphite is
maximum at lower temperature ( 0°-5°C).
CONCLUSION
Food containing more amount of sugar is not favorable to keep
for a long time Potassium bisulphite is a good preservative.
USES
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 foods from discoloring or
browning.
AVAILABILITY
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.
ALLERGIES
Sulphites such as potassium bisulfite can trigger an attack for

those with asthma. potassium bisulfite may cause lung
irritation.
BIBLIOGRAPHY
The necessary information for the project is collected from
the references started below:
‣ www.Projects.icbse.com\Chemistry
‣www.Wikipedia.org
‣ Comprehensive Practical Chemistry
‣Chatgpt.com

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YEAR:2024-2025

Such chemical substances which are added to food materials to

In our country, two chemical preservatives which are

Benzoic acid or its sodium salt, sodium benzoate is commonly

Potassium bisulphite is used for the preservation of colourless food

Potassium bisulphite on reaction with acid of the juice liberates

The advantage of this method is that no harmful chemical is

ii. At different concentrations of sugar.

iii. For different concentration of KHSO3.

To study the effect of

CHEMICALS: Fresh fruits, potassium bisulphite

Food materials undergo changes due to time,

The effectiveness of potassium bisulphite as

STUDY OF EFFECT OF CONC. OF POTASSIUM

1.Take four conical flasks and label them as

1.Dissolve the potassium bisulfite powder in

2.Ensure that the solution is thoroughly mixed

3. To flasks A add 0.1g, flask B 0.2g,flask C 0.5g

4.For some days check for any growth of

A 50g 0.1g No change No change No change

B 50g 0.2g No change No change No change

C 50g 0.5 No change No change No change

Few change Few more change more change

Few change Few more change more change

Few change Few more change more change

As the concentration of potassium bisulphite is

1.Take three conical flasks and label them as

2.Add 0.5 of potassium bisulphite to each of the

3.Keep flask A in a refrigerator, flash B at room

4.Check for any growth of micro-organisms

A 50g 0.1g 0°-5°C

B 50g 0.2g 25°-30°

C 50g 0.5g 60°-70°

5 days 10 days 15 days

Potassium bisulfite is primarily a commercial product. You

Sulphites such as potassium bisulfite can trigger an attack for

‣ Comprehensive Practical Chemistry

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