CHEMISTRY

Topic: - Study of quantity

of casein present in different
sample of milk.

SESSION: 2016-2017

SUBMITTED BY:
Shahil Suman
CLASS : XII-A
Roll No.

SUBMITTED TO:
Rajesh Trivedi

This is to certify that SHAHIL SUMAN, a

student of class XII A has
successfully completed the project on
the mentioned topic Study of

quantity of casein present in

different sample of milk during the
academic year 2016-17.

INTERNAL SIGNATURE
EXTERNAL SIGNATURE

I would like to express my

sincere gratitude to my
chemistry teacher Mr. RAJESH
TRIVEDI for his virtual support
guidance and encouragement to
complete this project.
I would also like to thank my
parents for their support for
making this project final.

INDEX

S.
No.

Contents

Page
no.

1.

Objective

2.

Introduction

Apparatus

Materials and Chemicals

Theory & Procedure

Effect of concentration of sugar

Effect of concentration of KHSO3

Effect of Temperature

Effect of Time

10

10

Bibliography

11

Objective:
The objective of this project is to
Study of effect of Potassium bisulphite 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(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.

2
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.

HSO3(aq) + H+ (aq)

H2O(l) +

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.
ii.
iii.

At different temperatures.
At different concentrations and
For different intervals of time.

Apparatus

Materials and Chemicals4

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.

Procedure:
1.
2.
3.
4.

Take fresh fruits, wash them thoroughly with

water and peel off their outer cover.
Grind it to a paste in the mortar with a pestle.
Mix with sugar and colouring matter.
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.

2.
3.
4.
5.
6.
7.

Take three wide mouthed reagent bottles labeled as I

II III.
Put 100 gms of fruit jam in each bottle.
Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle
No. I, II and III respectively.
Add 0.5 gm of KHSO3 to each bottle.
Mix contents thoroughly with a stirring rod.
Close the bottle and allow them to stand for one week
or 10 days at room temperature.
Observe the changes taking place in Jam every day.

Bottle
No.

Wt. of
jam taken
added

Wt. of
sugar

Wt. of
KHSO3

Observations (Days)
1

100 gms

5.00 gms

0.5gm

NO

NO

NO

Few

Change

Few
More
Change

II

100 gms

10.00 gms

0.5 gm

NO

NO

Few

Some

Few

Change

Change

Change

Change

Change

Change

Change

more
Change

III

100 gms

15.00 gms

0.5 gm

NO

Change

Few

Change

Few

Change

Some
Change

More

Change

RECORD:

Result: The increase in concentration of sugar

causes fast decaying

(B) Effect of concentration of KHSO3 :

1.
2.
3.
4.

Take bottles labeled as I, II, III.

Put 100 gm of Jam in each bottle.
Add 5.0 gm of sugar to each bottle.
Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle No.

5.
6.

I, II and III respectively.

Mix the contents thoroughly with a glass rod.
Keep all the bottles at room temperature for about 10
days and observe the changes everyday.

RECORD:

Bottle
No.

Wt. of
jam taken
added

Wt. of
sugar

Wt. of
KHSO3

Observations (Days)
1

100 gms

5.00 gms

1.0gm

no

no

no

few

some

II

100 gms

5.00 gms

1.0 gm

no

no

no

No

few

III

100 gms

5.00 gms

1.0 gm

no

no

no

No

no

Result: The increase in concentration of KHSO3

increase more time of preservation

(C) Effect of temperature:

1.
2.
3.
4.

Take 100 gm of Jam in three bottles lebelled as I, II

and III.
Add 10.0 gm of sugar and 1.0 gm of KHSO3 to each
bottle.
Mix the contents thoroughly with a stirring rod.
Keep bottle No. I in the refrigerator at 0C, bottle
No. II at room temperature (25C) and bottle No. III
in a thermostat at 50C. Observe the changes taking
place in the jam for 10 days.

RECORD:

Bottle
No.

Wt. of
jam taken
added

Wt. of
sugar

Wt. of
KHSO3

Observations (Days)
1

100 gms

5.00 gms

2.0gm

no

no

no

No

no

II

100 gms

10.00 gms

2.0 gm

no

no

no

No

Few

no

no

Few

Some

Some
more

III

100 gms

15.00 gms

2.0 gm

Ferme
-nted

Ferme
-nted

Ferme
-nted

Ferme
-nted

Result: The increase in Temperature causes

fast fermentation of jam

(D) Effect of time:

1.
2.
3.
4.

Take three bottles and label them as I, II and III.

To each bottle add 25 g of Jam and 1 g of potassium
bisulphite.
Keep bottle I for 7 days, bottle II for 14 days and
bottle III for 21 days at room temperature.
Note the changes taking place in each bottle and
record the observations.

RECORD:

Result: With increase of days, the quality of the

jam deteriorates.

10

Bibliography
Observations(Days)
14
21
******
******

Bottle No.
I

7
No

II

No

Taste
changes

******

III

No

No

Unpleasant smell
developes

1.xii class chemistry

ncert books
2.icbse.com

3.photos from google

images.
4.more information
from wikipedia.

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1