CHEMISTRY INVESTIGATORY

PROJECT

"CHOCOLATE ANALYSIS"

Submitted by
SREEMATHY.S.P

AMRITAVIDYALAYAM
NALLAMPALAYAM, COIMBATORE
2019-2020

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 AMRITA VIDYALAYAM
NALLAMPALAYAM,COIMBATORE

CERTIFICATE

This is to certify that the project titled "chocolate analysis" was completed

by master / miss Sreemathy.S.P Reg. No. ____________ of Class

XII under my guidance and supervision within the stipulated time as

prescribed by the CBSE for AISSCE chemistry Practical Examination,

2019 – 2020 held at “ Amrita vidyalayam , Nallampalayam , Coimbatore

District ”.

TEACHER INCHARGE

Mrs. Mahalakshmi MSc, M.Phil, B.Ed

Department of chemistry

Amrita Vidyalayam, Nallampalayam

INTERNAL EXAMINER EXTERNAL EXAMINER PRINCIPAL

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 ACKNOWLEDGMENT

I would like to express my special thanks of gratitude to our honorable

correspondent BrahmachariniNirupamamritaChaitanya as well as
our senior principal Mrs. S.P Visalakshi M.A B.Ed who gave us the golden
opportunity to do this wonderful project. This project helped us in doing a
lot of research and we came to know about so many new things. I am really
thankful to them.

Secondly, we acknowledge our sincere thanks to Mr. Mahalakshmi MSc,

M.Phil, B.Ed Department of chemistry for her guidance, advice and
supervision. We also convey our sincere thanks to the chemistry lab assistant
Mr.Vivek Kumar who was a source of inspiration throughout the project.

Finally, I would also like to thank my parents and friends who helped me in
the completion of this investigatory project.

Signature of the Student.

Name in upper case

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 INDEX
S.no contents page
no.
1. Abstract 4-5

2. Varieties 6

3. Manufacture 6

4. History 7

5. Chocolates and health 7-9

6. Analysis and result 10-14

7. Bibliography 15

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 1.Abstract:
Chocolates have become one of the most popular flavours
in the world of today .They form the basics ingredient in
very many pastries and cake. Chocolates can also be used
as hot and Cold Beverages. Each
manufacture combines secret
formulas of the different varieties of
the cocoa sweets to develop
exclusive chocolates and try to make
an exotic treat. Gifts of chocolates
molded 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 commercial and money making

programme. In the modern factories tons of bitter cocoa
beans are turned into one of the world’s favourite

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confectionary. Today chocolates are made available to us
much guarded secret formula involving varying seeds,
different ingredient combinations of fermentation, roasting,
timings temperature etc. Flavours 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.

1. Bitter

2. Bitter sweets

3. Unsweetened

4. Dark sweetened

5. Milk chocolates

6. Cocoa powder

7. Cocoa sauce/syrup

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2.Varieties:
There are three basic varieties of cocoa, criollo which
has the best but the mildest powder forester which is
hardier plant and trinitario which is a natural 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.

3.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 color
and aroma. After 7 days fermentation beans are transferred
to be dried either in the sunlight or artificially lightened
rooms. The ultimate brown colors of the beans indicate that
they are finished for being processed.

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Now the good beans are collected for shipping immediately
to various manufactures to avoid any damages by heat or
moisture.

4.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.

5.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.

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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 EFFECTS:

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 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
tooth. 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
higher amounts of caffeine
than milk chocolates and this
could affect your health. Too much caffeine leads to
hypertension anxiety dehydration and inability to
concentrate.

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6.Analysis:
AIM:
To find out the presence of:

# Proteins

#Fats

#Sugars

#Calcium

#Iron

#Magnesium

#Nickel

MATERIALS REQUIRED:

1. Sodium hydroxide (NaOH)

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2. Copper sulphate (CuSO4)

3. Molisch’s Reagent (C10H7OH)

4. Fehling’s Solution A & B

5. Sulphuric acid (H2SO4)

6. Tollen’s Reagent

7. Ammonium Chloride (NH4Cl)

8. Ammonium Hydroxide (NH4OH)

9. Sodium Phosphate (Na3PO4)

10.Chocolates

PROCEDURE:

1. Test for proteins:

experiment observation inference
Take 5 mL of each Appearance of Presence of
sample in different test violet protein in the
tube.Add 1 pellet of colourisation. sample is
NaOH and 1-2 drops confirmed.
of CuSO4 solution to
each test tube.

2. Test for fat:

experiment observation inference

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Take a small sample of Appearance of Presence of fat
each chocolate in translucent spot in the sample is
different filter papers. around the confirmed.
Fold and unfold the sample which
filter paper to crush the became larger
sample and show it on heating was
over a flame. observed.

3.Test for sugar:

experiment observation inference
1. Take 5 mL of each A purple ring is Presence of
sample in a test tube formed at the sugar in the
and add 1 mL of top. sample is
water.Add 1 mL of confirmed.
molisch’s reagent and
then add conc. H2SO4
along the sides of the
test tube.
2. Take samples of Reddish-brown Presence of
different chocolate precipitate is sugar in the
solutions in different obtained. sample is
test tubes and add confirmed.
fehling’s A and B
solution to each of
it.Then heat each
solution in a water
bath.
3. Take samples of A silver mirror Presence of
different chocolate surface is sugar in the
solutions in different formed. sample is
test tubes and add confirmed.

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 tollen’s reagent to
each of it.Then heat
each solution in a
water bath.

4.Test for calcium:

experiment observation inference
1. Take different Brick red Presence of
samples of chocolates colored flame calcium in the
in a watch glass.Add was obtained. sample is
conc. HCl and make confirmed.
it into a paste with the
help of a glass rod
and show it to the
flame.
2. To different samples A white Presence of
of chocolate solutions precipitate calcium in the
taken in a test tube was obtained. sample is
add a mixture of confirmed.
NH4Cl,NH4OH and
(NH4)2CO3.

5.Test for iron:

Experiment observation inference
To different samples No brown Absence of
of chocolate solutions precipitate was iron.
taken in different test obtained.
tubes add a mixture

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of NH4Cl and
NH4OH.

6.Test for magnesium:

experiment observation inference
Take different No white Absence of
samples of chocolate precipitate was magnesium.
solutions in different obtained.
test tubes and add a
mixture of
Na3PO4,NH4OH and
NH4Cl to it.

7.Test for nickel:

experiment observation inference
Take different No black Absence of
samples of chocolate precipitate is nickel.
solutions in different obtained.
test tubes.Add a
mixture of NH4OH
and NH4Cl solution
and pass H2S gas.

RESULT:

S.NO SUBSTANCE PRESENT/ABSENT

1. Proteins Present
2. Fats Present
3. Sugars Present
4. Calcium Present

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5. Iron Absent
6. Magnesium Absent
7. Nickel Absent

7. Bibliography
 www.fairprojects.com
 www.seminarsonly.com
 Google
 Wikipedia

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