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1. A DETAILED PROJECT REPORT ON
“DETECTION OF THE PRESENCE OF BASIC RADICAL ON DIFFERENT
SAMPLES OF CHOCOLATES AVAILABLE IN THE MARKET”
Submitted By: Submitted to:
Name: Sachit Ghimire Department of Chemistry
Class: XII P3 KMC, Balkumari, Lalitpur
2. Letter of Declaration
I hear by declare that the report presented in this project report has been done by
myself under the supervision of Mrs. Purnima Bajracharya and has not been
submitted elsewhere for any examination.
All sources of the information have been specifically acknowledged by references
to authors or institutions.
Signature:
Name of Student: Sachit Ghimire
Stream: Science
Section: XII ‘P3’
3. Letter of Endorsement
We here by endorse the project work entitled “DETECTION OFTHE PRESENCE OFBASIC
RADICAL ON DIFFERENTSAMPLES OF CHOCOLATES AVAILABLEINTHEMARKET”
submitted by Sachit Ghimire of Kathmandu Model Secondary School, Lalitpur, Nepal in
partial fulfillment of the requirements of the internal evaluation of Chemistry of grade XII.
Signature: Signature:
Mr. Manoj Gurung, Mr. Surendra Subedi,
HOD, Department of Chemistry, Principle,
KMC, Balkumari, Lalitpur KMC,Balkumari, Lalitpur
Date: 20-November-2022 Date: 20-November-2022
4. Certificate of Approval
This project work entitled “DETECTION OF THE PRESENCE OF BASIC
RADICAL ON DIFFERENT SAMPLES” by Sachit Ghimire under the supervision
of Mrs. Purnima Bajracharya submitted of the partial fulfillment of chemistry grade
XII has been accepted.
Supervisor: HOD:
Mrs. Purnima Bajracharya Mr. Manoj Gurung
Signature: Signature:
Department of Chemistry Department of Chemistry
KMC,Balkurmari, Lalitpur KMC,Balkumari, Lalitpur
5. Acknowledgment
I would like to take this opportunity to thank the Chemistry department of my
college KMC, Balkumari for providing me with this wonderful opportunity to do
this project work. Doing this project work has really helped me understand
different concepts.
I would also like to thank my fellow classmates for helping all the way through this
project, without them this project would not have been possible. Also my parents
have always been highly helpful in these matters by providing the materials and
time for this project work. All the teachers also helped me in understanding the
difficult concepts and completing this project.
6. Abstract
Chemistry, the science that deals with the properties, composition, and
structure of substances (defined as elements and compounds), the
transformations they undergo,and the energy that is released or absorbed
during these processes. Every substance,whether naturally occurring or
artificially produced, consists of one or more of the hundred-odd species
of atoms that have been identified as elements. There is no quantity of
oxygen, mercury, or gold, for example, smaller than an atom of that
substance. Chemistry, therefore, is concerned not with the subatomic
domain but with the properties of atoms and the laws governing their
combinations and how theknowledge of these properties can be used to
achieve specific purposes.
The great challenge in chemistry is the development of a coherent
explanation of thecomplex behaviour of materials, why they appear as
they do, what gives them theirenduring properties, and how interactions
among different substances can bring about the formation of new
substances and the destruction of old ones. The orderedassembly of
indestructible atoms into small and large molecules, or extended
networks of intermingled atoms, is generally accepted as the basis of
permanence, while the reorganization of atoms or molecules into different
arrangements lies behind theories of change. Thus chemistry involves the
study of the atomic composition and structural architecture of substances,
as well as the varied interactions among substances that can lead to
sudden, often violent reactions.
8. Introduction
Chocolate is a food made from the seeds of a cacao bean. It is used in many desserts
like pudding, cakes, candy and Easter eggs. It can be a solid form like a candy bar
or it can be in a liquid form like hot chocolate.
Cocoa mass can be simply combined with more cocoa butter and sweetener to make
chocolate. Ingredients used are depended on the type of chocolate made. Dark
chocolate requires only cocoa mass, cocoa butter and sugar and adding milk powder
makes milk chocolate, white chocolate is made with cocoa butter sugar and milk
powder but no cocoa liquor Because it does not contain cocoa mass and some do not
consider it as true chocolate.
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.
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.
This project deals with the identification of basic radicals present in different
samples of chocolate present in the market.
10. Observation
Dairy Milk :
SN. Experiment Observation Inference
1 ) About 2ml of salt solution is
prepared with water or acid in test
tube and 2-3 drops of cobalt
nitrate (CO(NO3)2 solution is
added. The piece of filter paper is
taken and soaked with the
resulting solution. The tip of
wetted filter is burned in the flame
and converted into ash
I )
The Grey coloured
ash is obseeved.
I )
Presence of Ca.
KitKat :
SN. Experiment Observation Inference
1 ) About 2ml of salt solution is
prepared with water or acid in test
tube and 2-3 drops of cobalt
nitrate (CO(NO3)2 solution is
added. The piece of filter paper is
taken and soaked with the
resulting solution. The tip of
wetted filter is burned in the
flame and converted into ash
I )
The Grey
coloured ash is
obseeved.
I )
Presence of Ca.
11. MilkyBar:
SN. Experiment Observation Inference
1 ) About 2ml of salt solution is
prepared with water or acid in test
tube and 2-3 drops of cobalt
nitrate (CO(NO3)2 solution is
added. The piece of filter paper is
taken and soaked with the
resulting solution. The tip of
wetted filter is burned in the
flame and converted into ash
I )
The Grey
coloured ash is
obseeved.
I )
Presence of Ca.
OneBar:
SN. Experiment Observation Inference
1 ) About 2ml of salt solution is
prepared with water or acid in test
tube and 2-3 drops of cobalt
nitrate (CO(NO3)2 solution is
added. The piece of filter paper is
taken and soaked with the
resulting solution. The tip of
wetted filter is burned in the
flame and converted into ash
I )
The Grey
coloured ash is
obseeved.
I )
Presence of Ca.
12. Snickers:
SN. Experiment Observation Inference
1 ) About 2ml of salt solution is
prepared with water or acid in test
tube and 2-3 drops of cobalt
nitrate (CO(NO3)2 solution is
added. The piece of filter paper is
taken and soaked with the
resulting solution. The tip of
wetted filter is burned in the
flame and converted into ash
I )
The Grey
coloured ash is
obseeved.
I )
Presence of Ca.
Result
Here we can observe that all the chocolates test positive for Calcium ion. This
shows that calcium is present in all the samples.
Conclusion
Chocolate of all types contains proteins, fats, sugars, and calcium. It doesn’t
contain nickel, iron, or magnesium. Any food product taken in moderation is good,
similarly chocolate has a lot of health benefits along with a remarkable taste. It also
has numerous side-effect.
Chocolate can be consumed in moderation to enjoy its benefits and to prevent any
health complications caused by it.
