Session

KENDRIYA VIDYALAYA ALIGANJ
SESSION :- 2023-24
PROJECT ON-effects of Potassium bisulphite as a
food preservative under various conditions
SUBMITTED TO :- SUBMITTED BY :-
Mrs.Pratibha Yadav Aditya Singh
CERTIFICATE
This is to certify that this project has been made by

Aditya Singh of class XII-A on the topic of “effects of
Potassium bisulphite as a food preservative under
various conditions” as prescribed by Mrs.Pratibha
Yadav(PGT Chemistry) during the academic year 2023-
24 as per the guidelines issued by Central Board of
Secondary Education – CBSE and have been completed it
successfully
Mrs.Pratibha Yadav EXTERNAL EXAMINER

(PGT-Chemistry)
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 hydrogen sulfite or potassium bisulfite

is a chemical compound with the chemical formula
KHSO3. It is used during the production of alcoholic
beverages as a sterilising agent.
It is made by the reaction of sulfur dioxide and potassium

carbonate. The sulfur dioxide is passed through a solution
of the potassium carbonate until no more carbon dioxide
is given off.
The solution is concentrated and then allowed to

crystallize.
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 microorganisms present in food and thus
prevents it from getting spoiled.
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. At different temperatures.
ii. At different concentrations of sugar.
iii. For different concentration of KHSO3.

EXPERIMENT
AIM: To study the effect of potassium bisulphite as a
food preservative under various conditions
(temperature, concentration and time).
APPARATUS: Beaker, pestle and mortar, glass

bottles, balance and peeler.
CHEMICALS: Fresh fruits, potassium bisulphite and

sugar.
THEORY: Food materials undergo changes due to

time, temperature and enzymatic action. So these
become unfit for use. These changes can be checked
by adding small amounts of potassium bisulphite.
The effectiveness of potassium bisulphite as
preservative depends upon its concentration under
different conditions.
PROCEDURE: Wash the fresh fruit and peel off their
outer skin. Grind it in a pestle and mortar to a paste.
Mix with sugar and colouring materials.
The material so formed is called fruit jam. This can be

used to study the effect of concentration,
temperature and time.
Effect of concentration of sugar: Take three bottles

labelled as A, B and C. Put 100g of fruit jam in each
bottle. Now, add 5g, 10g and 15g of sugar to bottle A,
B and C. Mix the contents thoroughly and close the
bottle. Keep these bottles to stand for a week. Note
the changes taking place in jam daily.
RESULT: The increase in concentration of sugar
causes deterioration of fruit jam due to growth of
fungus.
EFFECT OF CONCENTRATION OF SUGAR

Effect of concentration of KHSO3: Take three bottles
labeled as A, B and C. Put 100g of jam in each bottle.
Put 5g of sugar in each bottle. Now, add 1g, 2g and
3g of KHSO3 to bottle no. A, B and C respectively. Mix
the contents thoroughly. Keep these bottles at room
temperature for seven days. Observe the changes
daily.
RESULT: The increase in concentration of KHSO3
causes decrease in growth of fungus.
Effect of potassium bisulphite

Effect of temperature: Take 100g of jam in three
bottles labelled as A, B and C. Add 10g of sugar and
1g KHSO3 to each bottle.
Mix the contents thoroughly. Place bottle A in the

refrigerator at 273 K, bottle B at room temperature
298 K and bottle C in a thermostat at 323. Observe
the changes taking place in the jam everyday.
RESULT: With increase of temperature, fruit jam
deteriorates.
CONCLUSION
Food containing more amount of sugar is not

favorable to keep for a long time Potassium
bisulphite is a good preservative.
Uses
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 bisulfate is found in some cold drinks and
fruit juice concentrates. Sulfites are common
preservatives in smoked or processed meats and
dried fruits. In spray form, it may help prevent foods
from discoloring or browning.
Availability
Potassium bisulfite is primarily a commercial

product. You might find this chemical compound at
meat processing plants. Manufacturers 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.
Allergies
Sulphites such as potassium bisulfite can trigger an

attack for those with asthma. potassium bisulfite may
cause lung irritation.
BIBLIOGRAPHY
The necessary information for the project is

collected from the references stated below:
1. EVERGREEN Chemistry Lab Manual

2.www.wikipedia.org
3.www.google.com
ACKNOWLEDGEMENT
I would like to express my sincere gratitude to Mrs.
Pratibha Yadav, my PGT Chemistry teacher, for her
invaluable guidance and support throughout the process
of conducting and completing this project. Her expertise
and encouragement have been instrumental in shaping my
understanding of the subject.
I extend my heartfelt thanks to Mr. M.K. Tiwari, our

esteemed Principal, for providing me with the opportunity
to undertake this project. His belief in the importance of
scientific inquiry and academic exploration has inspired me
to delve into the fascinating realm of chemistry.
I am profoundly grateful to my parents for their

unwavering support and encouragement. Their belief in
my abilities and their constant encouragement have been
my pillars of strength.
Special thanks to my friends, who have been a source of

inspiration and motivation. Your enthusiasm and
collaborative spirit have made this project an enjoyable
and enriching experience.
ADITYA SINGH XII-A

INDEX
1.Certificate
2.Acknowlegement
3.Introduction
4.Experiment
5.Conclusion
6.Bibilography

Session

Uploaded by

Copyright:

Available Formats

Session

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Session

Uploaded by

Copyright:

Available Formats

KENDRIYA VIDYALAYA ALIGANJ

PROJECT ON-effects of Potassium bisulphite as a

food preservative under various conditions

This is to certify that this project has been made by

Mrs.Pratibha Yadav EXTERNAL EXAMINER

Growth of microorganisms in a food material can be

Such chemical substances which are added to food

Benzoic acid or its sodium salt, sodium benzoate is

Potassium hydrogen sulfite or potassium bisulfite

It is made by the reaction of sulfur dioxide and potassium

The solution is concentrated and then allowed to

Potassium bisulphite is used for the preservation of

This is not used for preserving coloured food materials

Potassium bisulphite on reaction with acid of the juice

The advantage of this method is that no harmful chemical

ii. At different concentrations of sugar.

iii. For different concentration of KHSO3.

APPARATUS: Beaker, pestle and mortar, glass

CHEMICALS: Fresh fruits, potassium bisulphite and

THEORY: Food materials undergo changes due to

The material so formed is called fruit jam. This can be

Effect of concentration of sugar: Take three bottles

EFFECT OF CONCENTRATION OF SUGAR

Effect of potassium bisulphite

Mix the contents thoroughly. Place bottle A in the

Food containing more amount of sugar is not

There are a number of uses for potassium bisulfite

Potassium bisulfite is primarily a commercial

Sulphites such as potassium bisulfite can trigger an

The necessary information for the project is

1. EVERGREEN Chemistry Lab Manual

I extend my heartfelt thanks to Mr. M.K. Tiwari, our

I am profoundly grateful to my parents for their

Special thanks to my friends, who have been a source of

ADITYA SINGH XII-A

You might also like