The document summarizes a presentation on chocolate analysis. It discusses the history of chocolate originating from the cacao tree in South America. Chocolate categories include bitter, dark, milk, and cocoa powder. The presentation tests a chocolate sample for various biomolecules like proteins, sugars, iron, nickel, magnesium, and calcium. Tests are described to observe colors or precipitates indicating the presence of each molecule. The document serves to inform the audience about the components of chocolate through analytical experiments.

1. DEPARTMENT OF CHEMISTRY
PEOPLE’S COLLEGE, BUGUDA
chempeoplescollegebuguda@gmail.com
CHOCOLATE ANALYSIS
Presented By: T. NALINIKANTA PATRA
Roll No.- BS17-125
5th Semester
DATE: 16/08/2019 WEEKLY SEMINAR-5

2. CONTENTS
• Introduction
• History
• Chocolate categories
• Good effect & Bad effects
• Analysis of chocolate contain Bio-molecules:
1. Protein 2. Sugar 3. Iron
4. Nickel 5. Magnesium 6. Calcium

3. INTRODUCTION
• Chocolate is a product of cacao bean
which grows pod like fruits on tropical
cacao tree. It contain Theobromine.
• The seeds of cacao tree are bitter test and
fermented to develop the flavour.
• The bean after fermentation dried, clean
and roasted at 130 & 1500 C.
• Polymorphism is another arrangement of
molecules to make a solid form of
chocolate.

4. HISTORY
• The word chocolate is derived from
spanish word Chocolat.
• In 16th century the Aztecs and Mayans
civilizer are use chocolate as medicine for
skin infections and other illness.
• Basically in 18th century chocolate is used
as drink in it’s liquid format ( which used
as spice drink ).
• In Europe taste of chocolate changes to
sweet.

5. CHOCOLATE CATEGORIES
• Bitter
• Bitter sweet
• Unsweetened
• Dark sweetened
• Milk chocolates
• Cocoa powder

6. ADVANTAGES & DIS-ADVANTAGES
ADVANTAGES DIS- ADVANTAGES
1. Anti-oxidant activity.
1. Excess amount of caffenine
which has bad effect on health.
2. Presence of Theobromine helps
to make stronger our tooth
enamel.
2. Excess amount of sugar and fat.
3. It has good effects for low blood
pressure patients & also improve
blood circulation.
3. Contain lesser amount of
vitamins & minerals.

7. ANALYSIS OF CHOCOLATE
• Test for protein:
• Test for sugar:
Experiment Observation Inference
5 gm. Sample + 1
pellet of NaOH + 1-
2 drops of CuSO4.
Appearance of
violet colour.
Protein is present.
Experiment Observation Inference
Sample + 2 ml. of
Tollen’s reagent then
stand in water bath.
Silver mirror
surface obtained.
Sugar is present.

8. • Test for Magnesium:
• Test for Calcium:
Experiment Observation Inference
Sample + mix. Of
(NH4Cl + NH4OH +
Na3PO4) .
White
precipitate is
obtained.
Magnesium is
present.
Experiment Observation Inference
Sample + conc. HCl
+ shown to Bunsen
flame with help of
nichrome wire.
Brick red colour
flame obtained.
Calcium is present.

9. • Test for Iron:
• Test for Nickel:
Experiment Observation Inference
Sample + mix. Of
(NH4Cl + NH4OH)
Brown
precipitate
obtained.
Iron is present.
Experiment Observation Inference
Sample + mix. Of
(NH4Cl + NH4OH) +
H2S gas.
Black precipitate
obtained.
Nickel is present.

10. REFERENCE:
1. www.slideshare.com
2. www.seminarsonly.com
3. www.wikipedia.org