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Contents of different chocolates in the market.docx
- 1. 1 Chemistry Investigatory Project ShubhrajitSadhukhan CONTENTS OF DIFFERENT CHOCOLATES IN THE MARKET
- 2. 2 Army Public School Barrackpore Name:Shubhrajit Sadhukhan Class: 12D Subject: Chemistry Topic: Contents of different chocolates in the market Roll: Session: 2022-23
- 3. 3 Contents 1. Certificate 2. Self-Certificate 3.Intro 4. Experiment 5. Observation 6 . Conclusion 7. Evidence for performance 8 . Acknowledgment 9 . Bibliography
- 4. 4 Certificate This is tocertify that Shubhrajit Sadhukhan student of class 12D, has successfully completed the project work in fulfillment of the chemistry practical examination conducted by AISSCE, New Delhi. Signature of Internal Examiner Signature of External Examiner
- 5. 5 Self-Certificate This is tocertify that I, Shubhrajit Sadhukhan of class 12D of Army Public School Barrackpore, have solely and exclusively done this investigatory project with assistance from my teacher and the web. The basis of the project has been put together on bona fide grounds and the allied information is genuine. Signature of Student
- 6. 6 Intro Chocolates have becomeone of the most popular foodstuffs in the world today. Apart from being consumed as confectionaries, they are used in beverages and as a flavoring agent in cakes, candies, chips, etc. Chocolates are made from cocoa/cacao seeds that are fermented, dried and grounded to powder, made runny with milk and sugar, and then hardened in the form of bars. A 100 g chocolate bar contains around 50 g sugar, 30 g fat, 5 g protein, and traces of calcium. A person with a sweet tooth consumes over 4kg of chocolate annually. Heavy metals are potentially hazardous contaminants in chocolates.
- 7. 7 Experiment Aim: To findout the presence of proteins, fats, sugars, calcium and heavy metals in chocolate samples. Chemicals used: 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) Apparatus: Test Tube Test Tube Holder Watch glass Burner Glass rod Tripod stand
- 8. 8 Procedure Observation Inference Tollen’sreagent is added to sample and made to stand in water bath Forms silver mirror surface Sugar present To 5 ml of sample, 1 pellet of NaOH is added followed by 1-2 drops of CuSO4 sol. Violet coloration Protein present A piece of filter paper is crushed with the sample and taken over flame Translucent spot around the sample Fat present A mixture of NH4OH and (NH4)2CO3 is added to the sample White ppt. Calcium present A drop of conc. HCl is added to sample on a watch glass and the paste is taken over spirit lamp with a glass rod Brick-red flame Calcium present NH4Cl + NH4OH mixture is added to sample No ppt. Iron absent NH4Cl + NH4OH + Na3PO4 mixture is added to sample No ppt. Magnesium absent NH4Cl + NH4OH mixture is added to sample and H2S is passed No ppt. Nickel absent
- 9. 9 Conclusion The chocolate sampletested positive for sugar, fat, protein and calcium but no presence of iron, magnesium and nickel was detected.
- 10. 10 Evidence of Performance Tollen’stest: Silver mirror Biuret test: Violet coloration Translucent spot around the sample over flame
- 11. 11 Acknowledgement I would liketo express my sincere regards to my chemistry teacher, Mrs. Anindita Roy for assigning me this project and motivating me to complete it. Also, I would also like to extend my thanks to my parents for the provision of all the necessary resources and to my friends for their sincere help.
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