its about how potassium bisulphite is used to perseve food chemistry class 12 projectsFull description
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Drug Study (potassium chloride)Full description
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based on case study of sales and distribution of food corporation of India
"The food is available in abundance and is affordable. This misconception has led to tremendous food waste which is as severe as 50 . Therefore, one should not undermine the importance of controlling food waste which will give way to food security. "
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Pulling back units of cash from dissemination is demonetization units of cash are denied the status of legitimate delicate. Demonetization is characterized as a procedure by which cash units wont stay lawful delicate. The money notes wont be taken as
The traditional economic scenario of Indian society differed from that of todays situation. Majority of Indian consumers had strong preference towards home cooked food. Unlike that today the modern culture of dining out is rapidly changing the mindse
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The CBSE Class -12 Bilogy project
The CBSE Class -12 Bilogy project
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wait for the chapter 3 we are not yet finish
Objective The objective of this project is to Study of eect of Potassium bisulphite as a food preservative under various conditions
Concentrati on
Conditio ns Temperatur e
Time Ti me
1
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 acidor sodium benzoate! ".#ulphur dio$ideor potassium bisulphite! Benzoic acid or its sodium salt, sodium
benzoate is commonly used for the preservation of food materials. %or the preservation of fruits, fruit &uices, s'uashes and &ams sodium benzoate is used as preservative because it is soluble in water and hence easily mi$es with the food product. 2
Potassium bisulphite is used for the preservation of
colourless food materials such as fruit &uices, s'uashes, apples and raw mango chutney. (his is not used for preserving coloured food materials because #ulphur dio$ide produced from this chemical is a bleaching powder. )otassium bisulphite on reaction with acid of the &uice liberates #ulphur dio$ide which is very effective in *illing the harmful micro+organisms present in food and thus prevents it from getting spoiled.
HSO3–(aq) + H+ (aq)
H2O(l) +
SO2(g) (he advantage of this method is that no harmful chemical is left in the food. (he aim of this pro&ect is to study the effect of potassium bisulphite as food preservative. i. t different temperatures. ii. t different concentrations and iii. %or different intervals of time. 3
Apparatus
Requiremen ts
4
aterials and C!emicals
Requireme nts
"
(heory %ood materials undergo natural changes due to temperature, time and enzymatic action and become unfit for consumption. (hese changes may be chec*ed by adding small amounts of potassium bisulphite. (he effectiveness of -H# / as preservative depends upon its concentration under different conditions which may be determined e$perimentally.
#
$
%
&
0!ffect of temperature: 2 1. ". /. 6.
(a*e 133 gm of 4am in three bottles lebelled as I, II and III. dd 13.3 gm of sugar and 1.3 gm of -H#/ to each bottle. 5i$ the contents thoroughly with a stirring rod. -eep bottle 7o. I in the refrigerator at 380, bottle 7o. II at room temperature "980! and bottle 7o. III in a thermostat at 9380. bserve the changes ta*ing place in the &am for 13 days.
0;: Bottle 7o. I
".3gm
no
no
no
no
no
II
133 gms
".3 gm
no
no
no
no
%ew
no
no
%ew
#ome
+nted
+nted
III
133 gms
13.33 gms
19.33 gms
".3 gm
1
bservations ;ays! " / 6
%erme +nted
#ome %erme %erme more
esult: (he increase in (emperature causes fast fermentation of &am 1'
9
%erme +nted
;! ffect of time: 2 1. ".
(a*e three bottles and label them as I, II and III. (o each bottle add "9 g of 4am and 1 g of potassium bisulphite.
Bottle 7o. I
= 7o
II
7o
6.
(aste changes
>>>>>>
?npleasant smell develops -eep bottle I for = days, bottle II for 16 days and bottle III for "1 days at room temperature. 7ote the changes ta*ing place in each bottle and record the observations.
III /.
bservations;ays! 16 "1 >>>>>> >>>>>>
7o
7o
0;: Result:
&am deteriorates. 11
Conclusion
%ood containing more amount of sugar is not favorable to *eep for a long time. )otassium bisulphite is a good preservative. Us e s T!ere are a numer o uses or potassium isulp!ite as a ood *reseratie, T!e anitoa Agriculture- .ood and Rural /nitiaties Reports t!is product 0ors to preent t!e gro0t! o moldeast and acteria in oods, /t is also an additie or !omemade 0ine, *otassium isulp!ate is ound in some cold drins and ruit uice Concentrates, Sulp!ites are common preseraties in smoed or *rocessed meats and dried ruits, /n spra orm- it ma !elp preent .oods rom discolouring or ro0ning,
Av ai l abi l i t y *otassium isulp!ite is primaril a commercial product, 5ou mig!t 6nd T!is c!emical compound at meat processing plants, anuacturers o 12
uice drins and concentrate 0ill use potassium isulp!ite to increase t!e s!el lie o t!eir products, T!e preseratie is also aailale or !ome use,
Al l e r gi e s Sulp!ites suc! as potassium isulp!ite can trigger an attac or t!ose 0it! ast!ma, potassium isulp!ite ma cause lung irritation,
