Chemistry project

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Chocolate analysis
Submitted by :
ZAID FARID
 Certificate
This is to certify that this ‘Chemistry Investigatory
Project’ on the topic ‘ Chocolate Analysis’ has been
successfully completed by ZAID FARID under the
guidance of JYOTI ma’am in particular fulfilment of
curriculum of Central Board of Secondary
Education (CBSE) leading to the award of annual
examination of the year 2024 – 2025.

Teacher Incharge External Examiner

 Acknowledgement

We are greatly thankful for the cooperation

and help from school authorities and
chemistry teacher JYOTI ma'am . The
successful completion of this investigatory
project in chemistry lab. Without their help
and proper guidelines my project might
not have been completed.
 Index

Introduction
Theory
Practical
Conclusion
 Introduction
Chocolates have become one of the most popular flavors in the world of today. They
form the basics ingredient in very many pastries and cake. Chocolates can alsobe used as
hot and Cold Beverages. Each manufacture combines secret formulas of the different
varieties of the coca sweets to develop exclusive chocolates and try to make the exotic
teat. Gifts of chocolates moulded to different shapes has become traditional on certain
festivals and occasions.

Chocolates are made from the seeds of COCOA trees. Spanish mythology consider these
trees were grown in the garden of the PARADISE and believed that the chocolates drink
was Divine. The cocoa trees is a tropical plant, sometimes living and producing for more
than 200 years. Chocolates are made from the seeds of these trees. There are many
varieties cultivated today and this farming is highly profitable.

Chocolates is a highly commercialized and money making programme. In the modern

factories tons of bitter cocoa beans are turned into one of the world’s favorite's
confectionary. Today chocolates are made available to us much guarded secret formula
involving varying seeds, different ingredients, combinations of fermentation-roasting
timings-temperature etc. Flavors such as mint, coffee, orange, strawberry etc. are
some of the add ones. Also today the chocolates can contain ingredients as peanut,
different types of walnuts, dry fruits, caramels, crisped rice etc.
Chocolates is a highly commercialized and money making programme. In the modern
factories tons of bitter cocoa beans are turned into one of the world’s favorite's
confectionary. Today chocolates are made available to us much guarded secret formula
involving varying seeds, different ingredients, combinations of fermentation-roasting
timings-temperature etc. Flavors such as mint, coffee, orange, strawberry etc. are some
of the add ones. Also today the chocolates can contain ingredients as peanut, different
types of walnuts, dry fruits, caramels, crisped rice etc.

Usually the chocolates can be categorized into one the following group.
Bitter
Bitter sweets
Unsweetened
Dark sweetened
Milk chocolates
Cocoa powder
Cocoa sauce/syrup

Varieties
There are three basic varieties of coca.criolo which has the best but the mildest
powder forester which is hardier plant and trinitario which is anatural hybrid of the
two mentioned already. Trinitario combines both flavour and hardness. More hybrids
are being developed worldwide to improve the quality of the bean,the yield increase
and also resist to disease.
 Types Of chocolates
Dark Chocolate
White Chocolate
Milk Chocolate
Manufacture
Pod pickers using long handled knives cut the ripe pods which grow on the both
branches of the coca trees. The pulp and beans are stalked into piles or boxes of
large trays. They are covered with banana leaves and left for fermentation over next
7 days.
Fermentation happens in a temperature of 120 degree F and hence the beans begin
to develop the characteristic colour and aroma. After 7 days fermentation beans are
transferred to be dried either in the sunlight or artificially lightened rooms. The
ultimate brown colours of the beans indicate that they are finished for being
processed.
Now the good beans are collected for shipping immediately to various manufactures
to avoid any damages by heat or moisture.
History
The story of the chocolates span more than 2000 years .chocolates were first drunk
rather than being eaten. Though started in the tropical rainforest of central and
South America were cocoa was first grown, the tales of chocolate cultivation now
circles the world.
The earliest usage of chocolates dates back before Olmec. The oldest known
cultivation and usage of cocoa was in Puerto Escondido Honduras as the history data
between 1100 BC and 1400 BC.
 Chocolates And Health

The health effect of chocolates refer to the possible beneficial or

detrimental, physiological effects of eating chocolates mainly for pleasure.
For example, cocoa and chocolates may support cardiovascular health.
Other effects under preliminary research includes reduce risk of cancer,
coughing and heart disease .

One interpretation on the potential health effect of dietary chocolates are

may be lower blood pressure improved vascular function and energetic
metabolism, and reduced platelets and aggregation and adhesion.

Unconstrained consumption of large quantity of any energy-rich food, such

as chocolates, without a corresponding increase in activity, increases the
risk obesity. Raw chocolates is high in cocoa butter, a fat removed during
chocolate refining, then added back in varying proportions during
manufacturing. Manufactures may add other fats, sugar and powder milk
as well.
Good Effects
Chocolate may be mild stimulant to humans cocoa has antioxidant activity. Antioxidants
helps to free your body of free radicals which cause oxidative damage to the cell. 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. Cocoa
percent of at least 74%, significantly improves the blood flow which were tested on
smokers. Some studies has also observed a modest reduction in the blood pressure and
flow mediated dilation after consuming dark chocolates daily. Eating dark chocolates may
also prevent arteriosclerosis (Harding of the arteritis ). Thus the best type of chocolates
that is benefit for you is dark chocolates.
Bad Effect
While chocolates have many good effects on consuming, it also has many negative side
effects. It contains 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 if eating without regular and proper teeth brushing.

Sugar plays a harmful role in tooth decay by providing bacteria in your mouth with energy.
Bacteria begin to multiply faster,and plague begins to grow in size and thickness on your
teeth. Bacteria can also use sugar as a glue to cling to your teeth, making it difficult to get
rid of just a tooth brush. Dark chocolates contain a higher amount of caffeine than milk
chocolates and this can affect your health. Too much caffeine lead to hypertension anxiety
dehydration and inability to concentrate.
 Aim
To Find Out Presence Of
Proteins
Fats
Calcium
Sugar
Iron
in chocolates.
 Chemical Required

Sodium hydroxide (NaOH)

Copper sulphate (CuSO4)
Moliscli’s Reagent C10H7OH)
Fehling’s Solution A & B
Sulphuric acid (H2SO4)
Tollen’s Reagent
Ammonium Chloride (NH4Cl)
Ammonium Hydroxide (NH4OH)
Sodium Phosphate (Na3PO4)
 Procedure for Experiment :-

Sr.
No.
Experiment Observation Inference

A. Test For Proteins

5ml of each sample taken in
test Tube add 1 pellet of
Appearance of violet
1. Naoh to Each then add 1-2
color
Presence of protein
drops of CuSO4 solution.

B. Test For Fats

Take a small sample of each Appearance of

chocolate on different translucent sport around
2. pieces of filter paper the sample which Presence of fat
fold & unfold the paper to became larger on
crush the sample over flame heating.
Sr.
No. Experiment Observation Inference

C. Test For Sugar

Mix 2 ml of Fehling A &B in

different test tube.
Red- Brown PPT was
1. Add a pinch of chocolate into Presence of Sugar
obtained
the each test tubes , then the
solution in water bath .

D. Test For Iron

Mixture of NH4Cl + NH4OH is

made
No Brown PPT was
2. This is add to each sample of Absence of Iron
observed
chocolate solution taken in
different test tube .
Sr.
No. Experiment Observation Inference

E. Test For Calcium

Add a mixture of Nh4OH

Presence of Calcium
1. + (NH4)2CO3 to the White PPT was Observed
in the sample
sample.
different watch glass .
Add a drop of con. HCl
Brick red colour flame was Presence of calcium
2. and a paste is made of
obtained in the sample.
each solution. This paste
from each solution taken