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Chemistry Project 1

1. Athvara Oak, a 12th grade student, studied the effect of potassium bisulphite as a food preservative under various conditions. 2. Experiments were conducted to study the effects of sugar concentration, potassium bisulphite concentration, temperature, and time on fruit jam preservation. 3. It was found that increasing sugar concentration, potassium bisulphite concentration, and time improved preservation, while increasing temperature reduced preservation time due to faster fermentation.

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Shryns Zambad
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289 views

Chemistry Project 1

1. Athvara Oak, a 12th grade student, studied the effect of potassium bisulphite as a food preservative under various conditions. 2. Experiments were conducted to study the effects of sugar concentration, potassium bisulphite concentration, temperature, and time on fruit jam preservation. 3. It was found that increasing sugar concentration, potassium bisulphite concentration, and time improved preservation, while increasing temperature reduced preservation time due to faster fermentation.

Uploaded by

Shryns Zambad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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NAME: ATHARVA OAK

CLASS: 12TH
TOPIC: TO STUDY THE EFFECT OF POTASSIUM BISULHPHITE AS A FOOD
PRESERVATIVE AT VARIOUS CONDITIONS.
CERTI.::

1
Acknowledgement:

The success and final outcome of this project would have 
been difficult without the guidance and assistance from 
my chemistry teacher, Mrs. Kavita Vanmali. We, the 
students of Vagad Pace Global School, are extremely 
fortunate to have got this support and council from her, all
along the completion of our assignment work. 

I am also thankful to our school principal, Mrs. Monika 
Kapoor and our school management for providing us with
the necessary facilities and opportunity to do this research
based project. 

Lastly, I would like to thank my school mates, who have 
helped me do this project whose support has made this 
project fruiful.

2
OBJECTIVE: TO STUDY THE EFFECT OF POTASSIUM BISULPHITE AS A FOOD
PRESERVATIVE AT VARIOUS CONCENTRATION
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.
Materials required:
1. Beaker, pestle and mortar, glass bottles, balance and peeler.
2. Fresh fruits, potassium bisulphite and sugar.
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.
(A) Effect of concentration of Sugar:-
1. Take three wide mouthed reagent bottles labeled as 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 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.

3
Result
The increase in concentration of sugar causes deterioration of fruit jam due to
growth of fungus.

4
(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
Result:
The increase in concentration of KHSO3 increase more time of preservation.

5
(C) 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

6
(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 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

Conclusion:
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 foods from discoloring or
browning.

7
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
bisulfite can trigger an attack for those with asthma. potassium bisulfite may
cause lung irritation.
BIBLIOGRAPHY:
1. http://www.thetrustedtrolley.com.au
2. http://www.livestrong.com/article/308673-potassium-bisulphate-asa- food-
preservative/
3. http://en.wikipedia.org/wiki/Potassium_bisulfate

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