The document describes an experiment to determine the effect of concentration of potassium metabisulfite (KHSO3) on jam preservation. Three bottles of jam were prepared with different amounts of KHSO3 - 1.0 gm, 2.0 gm, and 3.0 gm. The jam was observed over 5 days, and it was found that higher concentrations of KHSO3 took longer for signs of spoilage to appear, showing that increased KHSO3 concentration allows for longer preservation of jam.

1. Effect Of Concentration Of KHSO3:-
1. Take threebottleslabeledasI, II, III.
2. Put100 gms of Jam in eachbottle.
3. Add 5.0gms ofsugar toeach bottle.
4. Add 1.0gm ,2.0 gm and3.0 gm of KHSO3 to bottleno. I,IIand III
respectively.
5. Mix thecontentsthoroughlywitha glassrod.
6. Keep allthebottlesat room temperatureforabout 10 days and
observe andnote thechangeseveryday.
RECORD:-
Bottl
e No.
Wt.
of
jam
taken
Wt.
of
sugar
Wt. of
KHSO
3
Observations(Days)
1 2 3 4 5
I.
100
gms
5.00
gms 1.0 gm No No No few some
II.
100
gms
5.00
gms 2.0 gm No No No No few
III.
100
gms
5.00
gms 3.0 gm No No No No No

2. RESULT:- The increase in concentration ofKHSO3,increases
more time for preservation.