KENDRIYA VIDYALAYA VIRUDHUNAGAR

CHEMISTRY INVESTIGATORY PROJECT

STUDY OF EFFECT OF POTASSIUM BISULFHITE

AS A FOOD PRESERVATIVE AGENT UNDER
VARIOUS CONDITION

NAME R.THEJAHSREE RAJA RIDHU

CLASS 12 -A
ROLL.NO
SESSION 2019-2020
CERTIFICATE
This is to certify that this
CHEMISTRY INVESTIGATORY PROJECT
on the topic THE EFFECT OF
POTASSIUM BISULPHITE UNDER
VARIOUS CONDITION has been
successfully completed by
THEJAHSREE RAJA RIDHU of CLASS
12 under the guidance of MRS
UVARANI in particular
fulfillment of the curriculum of
CENTRAL BOARD of SECONDARY
EDUCATION(CBSE) leading to the
award of annual examination of
the year 2019-2020
DATE : PRINCIPAL

INTERNAL EXAMINER EXTERNAL EXAMINER

ACKNOWLEDGEMENT

Acknowledgement is the most beautiful page in any project’s final

pages. More than a formality, this appears to me the best
opportunity to express my gratitude.

My project can never begin without you, dear GOD. Rather than
saying “thank you” to you, you know that I feel like saying ‘I love
you’, to you, always.

I must say thanks to my parents who provide me sufficient money

and help in making of this project.

Mrs.UVARANI, you are real foundation of the project done by me.

My project would never have been possible without your
guidance. Thank you very much.
Special thanks to my principal who gave support to me and library
which provides me helpful books related to this project.

Next on my thanks lists are my friends, teachers, students who

really showered constructive feedbacks and suggestions without
which this project would not have been in present form.

R.THEJAHSREEE RAJA RIDHU

INDEX

S.NO CONTENT PAGE NO

1 Objective 1
2 Introduction 2
3 Materials required 4
 4 Theory 6
5 Procedure 7
6 Effect of concentration of sugar 8

7 Effect of concentration of 9
KHSO3

8 Effect of temperature 10
9 Effect of time 11
10 Conclusion 12
11 bibilography 13

OBJECTIVE

The objective of this project is to Study of effect of

Potassium bisulfhite as a food preservative under
various conditions
 time

concentration
of reagent condition temperature

concentration
of sugar
 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.
Potassium bisulfite 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 bisulfite as food preservative.

i. At different temperatures.
ii. At different concentrations and
iii. For different intervals of time.
APPARATUS
Beaker
Knife
Glass rod
Balance
Flask
Conical flask
Glass bottle
Pestel and mortar
MATERIALS AND
CHEMICALS

Potassium bisulfite

Sugar

fruits
 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
bisulfite. 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.
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

OBSERVATION
BOTTLE WEIGH WEIGHT Weight OBSERVATION -DAYS
NO T OF OF of
JAM SUGAR KHSO3 1 2 3 4 5

I 100 5 gms 0.5 gms NO NO FewNOChan

NONO FewNONOFEW FewFew
FEW
NO Few Few
Few Fe
gms CHANGE CHANGEChange
geChange
CHANMoreChange
Change
CHANG Change
Change
MORE
ChangeMore
More
Change Mo
GE ChangeE CHANGE Change
Change Ch

II 100 10 gms 0.5 gms NO CHANGE NO CHANGE FEW SOME FEW

gms CHANGE CHANG MORE
E CHANGE
III 100 15 gms 0.5 gms NO CHANGE FEW FEW SOME MORE
gms CHANGE CHANGE CHANG CHANGE
E

Result:

The increase in concentration of sugar causes fast decaying

(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.

OBSERVATION

BOTTLE WEIGHT WEIGHT OF Weight of OBSERVATION -DAYS

NO OF JAM SUGAR KHSO3

1 2 3 4 5

I 100 gms 5 gms 1 gms NO NONO NO

Few
NO FEW NO
Few
NO SOMENO
Few
Few Few Few F
Change Change
Change Change
More
Change Change
Change Change
More
More M
Change Change
Change C

II 100 gms 5 gms 2 gms NO NO NO FEW

NO
III 100 gms 5 gms 3 gms NO NO NO NO NO

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.

OBSERVATION

BOTTLE WEIGHT WEIGHT OF Weight of OBSERVATION -DAYS

NO OF JAM SUGAR KHSO3
1 2 3 4 5

I 100 10 gms 1 gms NO NONO NONO

Few
NO NONONO
Few
NO NONOFew
Few FewFew
Few Few
gms Chang Chang
ChangChang
Chang
More
ChangChang
Chang
ChangChang
More
More Mor
e ee e eChang
e e ee e Chang
ChangCha
e ee e

II 100 10 gms 1 gms NO NO NO NO FEW

gms FER-
MEN-
TED
III 100 10gms 1 gms NO NO FEW SOME SOME
gms FERM FERM MOR-E
E- E- FER-
NTED NTED MEN-
TED

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 bisulfite.
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.

OBSERVATION

BOTTLE OBSERVATION DAYS

NO 7 14 21
I NO *** ***
II NO TASTE ***
CHANGES
III NO NO UNPLEASANT
SMELL
DEVELOPS

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 bisulphate 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 bisulfite is found in some cold drinks and fruit juice

concentrates. Sulfite are common preservatives in smoked or processed
meats and dried fruits in spray form , it may help prevent foods from
discolouring or browning.

Potassium bisulfite is primarily a commercial product .you might find this

chemical compound at meat processing plants. Manufacture 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. Sulfites such as

potassium bisulfite can trigger an attack for those with asthma. It may
cause lung irritation
 BIBILOGRAPHY
www.wikipedia.com
www.google.com
www.wikianswers.com
www.semminarsonly.com