BRAHMRISHI BAWRA SHANTI VIDYA PEETH
UDHAMPUR
CHEMISTRY PROJECT FILE
SESSION :- 2021-22
PROJECT :- STUDY THE EFFECT OF POTASSIUM
BISULPHATE AS A FOOD
PRESERVATIVE UNDER VARIOUS
CONDITIONS
REPORTED BY :- ARPIT MAHAJAN
CLASS :- 12TH SCIENCE
ROLL NO. :-
REPORTED TO :- SHIVANI MA’AM
(P.G.T. CHEMISTRY)
EXTERNAL EXAMINER’S SIGN PRINCIPA L’S
SIGN.
Certificate
This is to certify that
ARPIT MAHJAN of Class XII SCIENCE
roll no. has satisfactorily
completed his chemistry
investigatory project as
prescribed by the course during the
academic year 2021-2022.
INTERNAL EXAMINER'S SIGN. PRINCIPAL’S
SIGN.
EXTERNAL EXAMINER'SIGN.
Acknowledgement
I would like to sincerely and profusely
thank my chemistry teacher
Mrs. Shivani (P.G.T.Chemistry) and
our lab attendant for their able
guidance and support in completing
my project.
I would also like to extend my
gratitude to the principal Mrs. Usha
Gupta for providing me with all the
facility that was required.
SIGN. OF CANDIDATE
INDEX
1. Objective
2. Introduction
3. Theory
4. Activity
5. Procedure
6. Conclusion
7. Bibliography
OBJECTIVE
The objective of this project is to Study
of effect of Potassium bi sulphate as a
food preservative under various
Conditions.
INTRODUCTION
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
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 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.
HS03-(aq) + H+(aq) H20(1) + 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
MATERIAL REQUIRED
I. Beaker, pestle and mortar, glass
Bottles, balance and peeler.
II. Fresh fruits, potassium bisulphite
and sugar.
THEORY
Food materials undergo natural
changes due to temperature, time and
enzymatic action and become unfit for
consumption. These changes maybe
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.
(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.
5. Close the bottle and allow them to
stand for one week or 10 days at
room temperature.
8.Observe the changes taking place in
Jam every day.
RESULT
The increase in concentration of
KHSO3 increase more time of
preservation.
(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.
(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.
(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 bisulphite 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 bisulphate is found in some
cold drinks and fruit juice
concentrates. Sulphites are common
preservatives
in smoked or processed meats and
dried fruits. In spray form, it may help
prevent foods from discoloring or
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
bisulfite can trigger an attack for those
with asthma. potassium bisulfite may
cause lung irritation.
BIBLIOGRAPHY
https://www.thetrustedtrolley.com
http://en.wikipedia.org/wiki/
Potassium_bisulphate
