CHOCOLATE ANALYSIS

A PROJECT REPORT FOR

AISSCE EXAMINATION PRACTICAL 2019-2020

SUBMITTED BY

NAME : S RATHAN ASWATH

REGISTER NUMBER:

Under the guidance of

SMT. GANGA K.R
PGT CHEMISTRY

DEPARTMENT OF CHEMISTRY
VIDYANIKETAN PUBLIC SCHOOL
COIMBATORE-641 045

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 CERTIFICATE
This is to certify that the project entitled CHOCOLATE ANALYSIS is a Bonafide
record of the original project work done by S RATHAN ASWATH
Reg. no.
during is senior secondary study in the academic year 2019 to 2020 under my
Supervision and guidance

SMT GANGA K.R

PGT CHEMISTRY

VIDHYA NIKETAN PUBLIC SCHOOL

INTERNAL EXAMINER

EXTERNAL EXAMINER

PRINCIPAL

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 DECLARATION

This is to declare that the project entitled CHOCOLATE ANALYSIS is bonafide

record to the original project work done by me during the period of my senior
secondary study in VIDHYA NIKETAN PUBLIC SCHOOL, COIMBATORE under the
supervision and guidance of SMT GANGA K.R ( PGT CHEMISTRY)

COIMBATORE

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 ACKNOWLEDGEMENT

First and foremost, I praise God, the Almighty for providing me this opportunity
and granting me the ability to carry out the project successfully.

It is with great reverence and gratitude; I thank SMT. Rajini Krishnamurthy,

correspondent of Vidhya Niketan Public School, for providing moral
support. I extremely thank SMT. Brindha Padmanabhan, principal for her
constant encouragement and inspiration shown to me. I immense pleasure to
express my deep sense of gratitude To SMT. Jyothi Balakrishnan, Vice
Principal for her valuable advice and encouragement throughout my academic
session.

I am glad to express my deep sense of gratitude and indebted to my guide SMT.

Ganga K.R, PGT chemistry, who has guided me throughout this work and spent
her precious time to enhance my knowledge. I specially thank SMT. Mehala B lab
assistant, for her valuable co-operation throughout this project.

It is my privilege to thank all my family members, friends, all teaching and non
teaching staff, for their continuous support in all possible ways.

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 INDEX

SL.NO. TOPIC PAGE NO.

1. INTRODUCTION 6-8

2. AIM 9

3. MATERIALS REQUIRED 9

4. PROCEDURE 10-15

5. RESULT 10-15

6. CONCLUSION 16

7. BIBLIOGRAPHY 17

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INTRODUCTION
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
coca sweets to develop exclusive chocolates and try to make the exotic teat. Gifts of
chocolates moulded to different shapes have become traditional on certain festivals and
occasions.

Chocolates are made from the seeds of COCOA trees. Spanish mythology considers these
trees were grown in the garden of the PARADISE and believed that the chocolates drink was
Divine. The cocoa trees are 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 commercialised and money making programme. In the modern

factories tons of bitter cocoa beans are turned into one of the world’s favourite’s
confectionary. Today chocolates are made available to us much guarded secret formula
involving varying seeds, different ingredients, combinations of fermentation-roasting
timings-temperatures. Flavours such as mint, coffee, orange, strawberries 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

VARIETIES
There are three basic varieties of coca. Which has the best but the mildest powder forester
which is hardier plant and Trinitarian which is natural hybrid of the two mentioned already.
Trinitarian 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.

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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 was 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.

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GOOD EFFECTS
Chocolate may be mild stimulant to humans cocoa has antioxidant activity. Antioxidants
help 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 THE OBROMINE, 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 have 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 arthritis). Thus the best type of chocolates that is benefit for
you is dark chocolates.

BAD EFFECTS
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 satiric 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 leads to hypertension anxiety
dehydration and inability to concentrate.

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AIM
To find out the presence of

✓ Proteins
✓ Fats
✓ Sugars
✓ Calcium
✓ Iron
✓ Magnesium
✓ Nickel

MATERIAL 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)
✓ Ammonium carbonate(NH4)2CO3
✓ Concentrated HCl
✓ Test tubes
✓ Chocolate(Dairy milk, Milky bar, socket(dark chocolate) , kisses(white chocolate))
✓ Filter paper
✓ Spirit flame
✓ Glass rod
✓ Watch glass
✓ Beakers
✓ Test tube stand
✓ Test tube holder
✓ Dropper
✓ Distilled water

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PROCEDURE FOR ANALYSIS
Organic tests and Inorganic tests done to find the presents of the different in chocolates.
Tests for identification of Calcium and Magnesium (Good Substances) and also tests for
identification of Lead and Nickel (Poisonous Substances) were also done.

TEST FOR PROTEINS

S.NO. EXPERIMENT OBSERVATION INFERENCE

1 5 ml of each sample of Appearance of Presence of

chocolate is taken in violet PROTEIN in
different test tube. Add 1 colouration the sample
pellet of NaOH to each. Add observed
1-2 drops of CuSO4 solution
to each.

BIURET TEST (CHEMISTRY OF THE REACTION)

RESULT

All samples studied showed that they contain PROTEIN.

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 TEST FOR FATS

S.NO. EXPERIMENT OBSERVATION INFERENCE

1. Take a small sample of Appearance of Presence of

each chocolate on translucent spot FAT in the
different pieces of filter around the sample
paper. Fold and unfold sample which
the paper to crush the became larger on
sample over a flame. heating was
observed

RESULT

All samples studied showed that they contain FAT.

TEST FOR CALCIUM

S.NO. EXPERIMENT OBSERVATION INFERENCE

1. A mixture A white Presence of

ofNH4Cl+NH4OH+(NH4)2CO3 precipitate was CALCIUM
obtained in the sample

2. With the help of a glass rod Brick red colour Presence of

each sample of chocolate flame was CALCIUM
solution is placed on different obtained in the sample
watch glass. Add a drop of
concentrated HCl and paste is
made on each sample. This
paste from each sample is
taken on the tip of new glass
rod and shown to blue flame
of spirit lamp.

RESULT

All samples studied showed that they contain CALCIUM.

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 TEST FOR SUGAR

S.NO. EXPERIMENT OBSERVATION INFERENCE

1. Take 5 ml of each sample A purple ring is Presence of

of chocolate solution in formed at the top SUGAR in
different test tubes. 1 ml the sample
of water to each of the
test tubes and then add
few drops of Molischi's
reagent( alpha naphthol
in alcohol) then add
concentrated H2SO4
drops along inner edge of
test tube.
2. Mix 2 ml of fehling Red brown Presence of
solution A and fehling precipitate was SUGAR in
solution B in different obtained the sample
test tubes. Add a pinch of
the chocolate into the
each test tube. Then keep
the solution in the water
bath

3. 2 ml of Tollen’s reagent A silver mirror Presence of

was taken in different test surface is formed SUGAR in
tubes. Add a pinch of the the sample
chocolate into the each
test tube. Then keep the
solution in the water bath

RESULT

All samples studied showed that they contain REDUCING SUGAR

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MOLISCH’S TEST

FEHLING’S TEST

TOLLEN’S TEST

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 TEST FOR IRON

S.NO. EXPERIMENT OBSERVATION INFERENCE

1. A mixture of No brown Absence of

NH4Cl+NH4OH is made. precipitate was IRON in the
This is added to each obtained sample
chocolate sample
solution taken in different
test tubes.

RESULT

All samples studied showed that they do not contain IRON.

TEST FOR MAGNESIUM

S.NO. EXPERIMENT OBSERVATION INFERENCE

1. A mixture of No white Absence of

NH4Cl+NH4OH+NaPO4 precipitate was MAGNESIUM
is made. This is added to obtained. in the sample
each sample of chocolate
solution taken in different
test tubes.

RESULT

All samples studied showed that they do not contain MAGNESIUM.

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 TEST FOR NICKEL

S.NO. EXPERIMENT OBSERVATION INFERENCE

1. A mixture No black Absence of

ofNH4CL+NH4OH are precipitate was NICKEL in
made. This is added to obtained. the sample.
each sample of chocolate
solution taken in different
test tubes. Pass H2S gas
through the solution.

RESULT

All samples studied showed that they do not contain NICKEL

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CONCLUSION

SL.NO. SUBSTANCE PRESENT/ABSENT

1. PROTEINS PRESENT

2. FATS PRESENT

3. SUGARS PRESENT

4. CALCIUM PRESENT

5. IRON ABSENT

6. MAGNESIUM ABSENT

7. NICKEL ABSENT

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BIBLIOGRAPHY

✓ www.foodhealthinnovation.com
✓ www.todaysdietition.com
✓ www.teagasc.ie/research.com

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