ST.
JOHN INTERNATIONAL SCHOOL
PALGHAR
CHEMISTRY(043)
An investigatory project on:
CHOCOLATE ANALYSIS.
Submitted by:- Shristi Krishna
Class:- XI
Division:- SCIENCE
Roll No.:- 09
Guided By:- Mrs.Hetal Shah.
Academic Year:- 2022-23
Page Number:1
DECLARATION FORM
We hereby declare that project work entitled
“Chocolate Analysis” submitted to St.John
International School, Palghar for the subject of
Chemistry under the guidance of Mrs.Hetal Shah
is a record of our originality in partial fulfillments of
the requirements for the CBSE certificate.
Name: Shristi Krishna
Class:XI SCIENCE
Roll No.:09
Page Number:2
CERTIFICATE
This is to certify that, investigatory project
on Chocolate Analysis (Chemistry) is
successfully completed by Shristi Krishna of
Class:XI, Division:Science and Roll no.:09
for the academic year 2022-23.
Signature:
Examiner(Subject teacher)
Internal Examiner External Examiner
Principal
Date:- / /2023
ACKNOWLEDGEMENT
Page Number:3
I, Shristi Krishna of class XI-SCIENCE would like to
express my sincere gratitude to my Chemistry teacher
Mrs.Hetal Shah, for her vital support, guidance and
encouragement without which this project would not have
come forth. I would also like to express my gratitude to
our school principal Sr.Veena Monteiro.
It gives me immense pleasure to mention that I
completed my project in the stipulated time frame. The
investigatory project gave me some exhilarator’s
experiences throughout this period. With due respect, I
would like to thank all the people who helped me to make
this project successful.
I also thank my classmates; my ideas were shaped and
refined progressively through my discussions with them
from time to time. I cannot miss to thank them all. There
were some people who were not directly but indirectly
involved in my project work. I heartily appreciate their
contribution and thank them too.
Shristi Krishna
Grade XI-Science.
INDEX
Page Number:4
Sr.No. Content Pg.No. Signature
1. Introduction
2. History
3. Good and
Bad effects
4. Aim and
chemical
required.
5. Procedure of
analysis
6. Conclusion
7. Bibliography
INTRODUCTION
Page Number:5
❖Chocolates have become one of the most
popular flavours in the world of today. They
form the base ingredient in many pastries and
cakes. Chocolates can also be used as hot
and cold beverages.
❖Chocolate is made from tropical Theobroma
cacao tree seeds. The seeds of the cacao
tree have an intense bitter taste and must be
fermented to develop the flavour. After
fermentation, The beans are dried, cleaned,
and roasted.
❖Much of the chocolate consumed today is in
the form of sweet chocolate, a combination of
cocoa solids, cocoa butter or added vegetable
oils, and sugar.
Page Number:6
HISTORY
❖The story of chocolate spans more than 2000
years. Though started in the tropical
rainforests of central and South America
where cocoa was first grown, the tales of
chocolate cultivation now circle the world.
❖The earliest usage of chocolate dates back
before Olmec. The oldest known cultivation
and usage of cocoa was in Puerto Escondido
Honduras as the history dates between 1100
BC and 1400 BC.
❖Word chocolate is derived from the Spanish
word “chocolat”. In the 16th century Aztechs
and Mayans civilization used chocolate as
medicine for treating skin infections and other
illnesses.
❖In the 18th century chocolate was used in
liquid format as a spice drink.
Page Number:7
GOOD AND BAD EFFECTS.
❖Good Effects:
1. Chocolate may be a mild stimulant to
humans cocoa has antioxidant activity.
Antioxidants help to free your body of free
radicals which cause oxidative
damage to the cell.
2. Small but regular amounts of dark
chocolates are associated with lower risk of
heart attack. Dark chocolates contain
THEOBROMINE, which has been shown to
harden tooth enamel.
❖Bad Effects:
1. Chocolates contain too many bad ingredients
including milk fats and saturated fats caffeine,
oxalates and stearic acid. And while sugar
may give energy, too much of it can cause
tooth decay and gum disease.
2. Dark chocolates contain a higher amount of
caffeine than milk chocolates and this can
affect your health. Too much caffeine can
lead to hypertension, anxiety, dehydration
and inability to concentrate.
Page Number:8
AIM AND CHEMICALS REQUIRED
Aim: To find out the presence of-
1.Nickel
2.Iron
3.Magnesium
4.Proteins
5.Calcium
Chemicals Required:
1.Sodium Hydroxide (NaOH)
2.Copper sulphate (CuSO4)
3.Sulphuric Acid (H2SO4)
4.Ammonium Chloride (NH4Cl)
5.Ammonium Carbonate ((NH4)2CO3)
6.Ammonium Hydroxide (NH4OH)
7.Sodium Phosphate (Na3PO4)
Procedure for Analysis
Page Number:9
1. Test for proteins:
Sr. Experiment Observation Inference
No.
1. 5 ml of sample Appearance Presence of
of of violet PROTEIN in
chocolate is colouration. sample.
taken in a
test tube.
Add 1 pellet of
NaOH to
it.
Add 1-2 drops
of CuSO 4
solution to it.
2.Test for Iron:
Sr. No. Experiment Observation Inference
1. Mixture of No brown Absence of
NHCl + NaOH precipitate IRON
is made. This obtained. sample.
is added to a
sample of
chocolate
solution taken
in a test tube.
3. Test for Calcium:
Page Number:10
Sr.No. Experiment Observation Inference
1. Add a mixture of A white Presence of
NH4OH + precipitate CALCIUM in
(NH4)2CO3 to the was sample.
sample obtained.
2. With the help of a Brick red Presence of
glass rod, a sample of colour flame CALCIUM in
chocolate solution is was sample.
placed in a watch obtained.
glass.
Add a drop of
conc.HCl and mix it
well to make a paste.
This paste is taken on
a new glass rod and
shown to the blue
flame of the spirit
lamp.
4. Test for Magnesium:
Sr. Experiment Observation Inference
Page Number:11
No.
1. A mixture of NH4Cl + No white Absence of
NH4OH + Na3PO4 is precipitate is MAGNESIUM
made. obtained. in the sample.
This is added to the
sample of chocolate
solution taken in a
test
tube.
5. Test for Nickel:
Sr. Experiment Observation Inference
No.
1. Mixture of NH4Cl + No black Absence of
NH4OH precipitate NICKEL in the
is made. This is added was obtained. sample.
to
a sample of chocolate
solution taken in a test
tube.
Pass H2S gas through
it.
CONCLUSION
Page Number:12
Sr.No. Substance Present/Absent
1. Proteins Present
2. Iron Absent
3. Calcium Present
4. Magnesium Absent
5. Nickel Absent
BIBLIOGRAPHY
● Wikipedia
Page Number:13
● Slide share
● Medical News today
● Times of India
● Google Images
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