To Study the Effect of Potassium Bisulphite as a Food

Preservative Under Various Conditions (Concentration, Time and

Temperature).

NAME- Chumuiti Tripura

CLASS- XII
This is to certify that Chumuiti Tripura of class XII of science of
HOLY SPIRIT SCHOOL, BELONIA has successfully completed and
submitted investigatory project entitled “To Study the Effect of
Potassium Bisulphite as a Food Preservative Under Various
Conditions (Concentration, Time and Temperature)” to the
department of chemistry for the practical examination 2022-23 as
set up by Central Board of Secondary Education as it wholly fulfilled
the standard of set by the Central Board of Secondary Education.
This project is absolutely genuine and does not include any kind
of plagiarism.
The reference taken in making this project has been declared
at the end of this project.
It is my proud privilege to offer my sincere thanks to the Central
Board of Secondary Education who has given me the opportunity
to make project on this subject successfully.
I would like to offer my sincere thanks and gratitude to SR. ARUNA
JONSI, the principal of my school to complete this in time.
I am extremely indebted to our chemistry teacher Sir. BIJOY
DATTA for his able guidance, timely help and constructive
encouragement towards the completion of this project.
 The Aim of the Project
The Purpose Of This Project Is To Study The Effect Of Potassium Bisulphite As a Food Preservative Under
Various Conditions Such As Given Below:

In chemistry, concentration can be defined as the measure of the relative proportions of two or more
quantities in a mixture.

Time is nothing but the measure of amount of concentration during any process or activity taking place on
that particular level within the completion of the action took place during that process.

TEMPERATURE:
Temperature is the degree or intensity of heat of that substance which is ex-pressed according to a
comparative scale in graph and shown by a thermometer.

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 - It is a glass laboratory flask of a conical profile with a narrow tubular neck and a
flat bottom, used to manipulate solutions or to carry out titrations.

- a glass rod is a piece of equipment used to mix chemical and liquids for laboratory
purposes. After every use of glass rod it is recommended that it should be cleaned to avoid contamination.
It is also used as an aid for transferring the liquid into the funnel.

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- A knife is a tool with cutting edge or blade attached to a handle.

- Apple is a kind of fruit which will help us in making jam in this experiment.

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SUGAR - Sugar is nothing but the sweet tasting, soluble carbohydrates, which we use in our food sometimes.
Simple sugars are called monosaccharide and include glucose (also known as dextrose), fructose, and galactose.

- It is a chemical compound with the chemical formula KHSO3 . It is

used during the production of alcoholic beverages as a sterilizing agent.

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 - It is a kitchen tool, a distinct type of kitchen knife, consisting of a metal blade with a slot with
a sharp edge attached to a handle, used to remove the outer layer (the "skin" or "peel") of some
vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and pears.

– It is a set of two simple tools used from the Stone Age to the present
day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the
kitchen, laboratory, and pharmacy. The mortar is characteristically a bowl, typically made of hard wood,
metal, ceramic, or hard stone such as granite. The pestle is a blunt, club-shaped object. The substance to
be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, and
rotated into the substance until the desired texture is achieved.

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 - A scale or balance is a device used to measure weight or mass. These are also
known as mass scales, weight scales, mass balances, and weight balances.

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Growth of micro–organisms in a food material can be inhibited by adding certain chemical substance.
However, the chemical substances should not be harmful to the human beings. Such chemical substances
which are added to food materials to pre-vent their spoilage are known as chemical preservatives. In our
country, two chemical preservatives which are permitted for use are:

1. (or sodium benzoate i.e.C7 H6 O2 ) 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 it is used as preservative because it is soluble in water and hence easily mixes with
the food product. The efficacy of benzoic acid and benzoate is thus dependent on the PH of the food.

2. (or potassium bisulphite i.e.KHSO3 ) 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 agent. 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.

+
𝐇𝐒𝐎−
𝟑(𝐚𝐪) + 𝐇(𝐚𝐪) → 𝐇𝟐 𝐨(𝐥) + 𝐒𝐎𝟐(𝐠)

The advantage of this method is that no harmful chemical is left in the food. The aim of the project is to
study the effect of potassium bisulphite as food preservative:
1. At different temperatures.
2. At different concentrations and
3. For different intervals of time

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 - When potassium bisulphite is dissolved in water, it forms a sulphurous acid. The acid
lowers the pH of the food, which helps inhibit the growth of harmful organisms, including bacteria such
as E. coli, as well as yeast and mold. The bisulphite also prevents browning or discoloration of food
Potassium bisulphite is more stable than potassium sulphite. In humid conditions, however, the dry salt
may oxidize and lose some of its antimicrobial power.

- 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
micro-organisms present in food and thus prevents it from getting spoiled.

H + + HSO3 → SO2 + H2 O
The advantage of this method is that no harmful chemical is left in the food.

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Food materials undergo natural changes due to temperature, time and enzymatic action and became unfit
for consumption. This changes may be checked by adding small amounts of potassium bisulphate. The
effectiveness of KHSL three is preservative depends upon its consultation under different conditions which
may be determined experimentally.

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 Procedure & observation
1. Take the apples, wash them thoroughly with water and peel off their outer cover.
2. Grind it to a paste in the mortar with a pestle.
3. Mix with sugar and colouring matter.
4. The material so obtained is fruit jam. It may be used to study the effect of concentration of sugar
and KHSO3 , temperature and time.

1. Take three wide mouthed reagent bottles labelled as I II III.

2. Put 100 gms of fruit jam in each bottle.
3. Add 5.0 gms, 10.0 gms and 15.0 gms of sugar to bottle No. I, II and III respectively.
4. Add 0.5 gms of KHSO3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for one week or 10 days at room temperature.
7. Observe the changes taking place in Jam every day.

Bottle Number A B C
Weight Of Jam Taken
Weight Of Sugar Added
Weight of 𝐊𝐇𝐒𝐎𝟑
Observation (Days)
Colour Dark orange Dark orange Dark orange

Day 1 Odour Pleasant smell Pleasant smell Pleasant smell

Fungus is not
Fungus Fungus not formed Fungus not formed
formed
Colour Dark orange Orange Light orange

Day 2 Odour Pleasant smell Pleasant smell Pleasant smell

Fungus Fungus not formed Fungus not formed Fungus not formed
Colour Dark orange Orange Light orange

Day 3 Odour Pleasant smell Pleasant smell Pleasant smell

White fungus formed is
Fungus Fungus not formed White fungus formed
more than B

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 Bottle Number A B C
Weight Of Jam Taken
Weight Of Sugar Added
Weight of 𝐊𝐇𝐒𝐎𝟑
Observation (Days)
Colour Orange Light orange Light orange

Day 4 Odour Pleasant smell Pleasant smell Pleasant smell

but fungus has fungus turned greenish
Fungus but fungus is formed
increased in colour
Colour Dark orange Light orange Yellow colours

Day 5 Odour Pungent smell Pungent smell Smells ethanolic

White fungus has Fungus turned greenish Greenish colour fungus
Fungus
increased in colour has increased
Colour Light orange Yellow colour Yellow colour fades

Day 6 Odour Smells ethanolic Smells ethanolic Smells ethanolic

Fungus turned Greenish colour fungus Fungus turned in black
Fungus
greenish in colour has increased colour
Colour Yellow colour Dark orange Yellow colour fades

Day 7 Odour Smells ethanolic Smells ethanolic Smells ethanolic

Greenish colour
Fungus No fungus is found Spoiled
fungus has increased

 Result
The increase in concentration of sugar causes deterioration of fruit jam due to growth of fungus.

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 1. Take bottles labelled as I, II, III.
2. Put 100 gm of Jam in each bottle.
3. Add 5.0 gm of sugar to each bottle.
4. Add 1.0 gm, 2.0 gm and 3.0 gm of KHSO3 to bottle No. I, II and III respectively.
5. Mix the contents thoroughly with a glass rod.
6. Keep all the bottles at room temperature for about 10 days and observe the changes everyday

Weight Weight Weight

Bottle Observations (Days)
of jam od of
No.
taken sugar 𝐊𝐇𝐒𝐎𝟑
1 2 3 4 5
I 100 gm 5.00 gms 1.0 gm No No No Few Some
II 100 gm 5.00 gms 1.0 gm No No No No Few
III 100 gm 5.00 gms 1.0 gm No No No No No

 Result:
The increase in concentration of KHSO3 increase more time of preservation.

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 1. Take 100 gm of Jam in three bottles labelled as I, II and III.
2. Add 10.0 gm of sugar and 1.0 gm of KHSO3 to each bottle.
3. Mix the contents thoroughly with a stirring rod.
4. Keep bottle No. I in the refrigerator at 0˚C, bottle No. II at room temperature (25˚C) and bottle No.
III in a thermostat at 50˚C. Observe the changes taking place in the jam for 10 days.

Weight Weight Weight Observations (Days)

Bottle
of jam od of
No.
taken sugar 𝐊𝐇𝐒𝐎𝟑

1 2 3 4 5
I 100 gm 5.00 gms 2.0 gm No No No No No

Few
II 100 gm 5.00 gms 2.0 gm No No No No
Fermented
Some
Few Some
III 100 gm 5.00 gms 2.0 gm No No more
Fermented Fermented
Fermented

 Result:
The increase in Temperature causes fast fermentation of jam.

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1. Take three bottles and label them as I, II and III.
2. To each bottle add 25 g of Jam and 1 g of potassium bisulphite.
3. Keep bottle I for 7 days, bottle II for 14 days and bottle III for 21 days at room temperature.
4. Note the changes taking place in each bottle and record the observations.

Observations (Days)
Bottle No.
7 14 21
I No ******* ******
II No Taste changed ******
Unpleasant smell
III No No
develops

 Result:
With increase of days, the quality of the jam deteriorates.

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Food containing more amount of sugar is not favourable to keep for a long time Potassium
bisulphite is a good preservative.
There are a number of uses for potassium bisulphate 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
bisulphate is found in some cold drinks and fruit juice concentrates. Sulphates are common
preservatives in smoked or processed meats and dried fruits. In spray form, it may help
prevent foods from discolouring or browning.
Potassium bisulphate is primarily a commercial product. You might find this chemical
compound at meat processing plants. Manufacturers of juice drinks and concentrate will use
potassium bisulphate to increase the shelf life of their products. The preservative is also
available for home use. Sulphites such as potassium bisulphate can trigger an attack for those
with asthma. Potassium bisulphate may cause lung irritation.

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When potassium bisulphite is dissolved in water, it forms a sulphurous acid. The acid
lowers the pH of the food, which helps inhibit the growth of harmful organisms, including
bacteria such as E. coli, as well as yeast and mold. The bisulphite also prevents browning
or discoloration of food Potassium bisulphite is more stable than potassium sulphite. In
humid conditions, however, the dry salt may oxidize and lose some of its antimicrobial
power.

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 Sulphites such as potassium bisulphate can trigger an attack for those with asthma.
Potassium bisulphate may cause lung irritation.

 Potassium bisulphate is a strong irritant to human tissue. If spilled on the skin,

inhaled, or ingested, it can burn tissue causing skin rashes, sore nasal passages,
irritation of the throat, and damage to the eyes. Burns of the mouth and stomach
may also occur. These hazards are of concern primarily to people who work directly
with the compound and do not pose a threat as a food additive.

 People with sulphite sensitivity might react poorly to potassium bisulphite. A

sulphite sensitivity usually causes asthma symptoms such as wheezing or difficulty
breathing. Some people may also experience anaphylaxis, which is a life-threatening
allergic reaction. If you have a sensitivity to sulphites, you should avoid any food that
contains potassium bisulphite.

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Potassium bisulphate is a chemical compound with the chemical formula KHSO3 . Potassium bisulphite is
used for the preservation of colourless food materials such as fruit juices, squashes, apples and raw mango
chutney. Potassium bisulphate solutions are used in a variety of different applications, including use as a
food preservative (E228) to prevent spoilage and discoloration, as a preservative for pharmaceuticals
(nebulizer solutions, parenteral, peritoneal dialysis solutions). It is also an antiseptic and sulphurous acid
source, especially in brewing.
Potassium bisulphate also functions as hair-waving/straightening agent. Potassium bisulphate is
generally recognized as safe by FDA when used in accordance with good manufacturing or feeding
practice, except that it is not used in meats or in food recognized as source of vitamin B1.

It is used as a food additive, also known as E224. It is restricted in use and may cause allergic reactions in
some sensitive persons.

Potassium metabisulfite is a common wine or must additive, in which it forms sulphur dioxide (SO2).
Sulphur dioxide is a disinfectant. It also acts as a potent antioxidant, protecting both the colour and
delicate flavours of wine.

A high dose would be 3 grams of potassium metabisulfite per six-gallon bucket of must (yielding roughly
75 ppm of SO2) prior to fermentation; then 6 grams per six-gallon bucket (150 ppm of SO2) at bottling.
Some countries regulate the SO2 content of wines.

Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L)
solution.

Potassium metabisulfite is sometimes used in the brewing industry to inhibit the growth of wild bacteria
and fungi. This step is called 'stabilizing'. It is also used to neutralize monochloramine from tap water. It
is used both by home brewers and commercial brewers alike. It is not used as much for brewing beer,
because the worth is almost always boiled, which kills most microorganisms.

 Potassium metabisulfite is sometimes added to lemon juice as a preservative.

 Potassium metabisulfite is used in the textile industry for dyeing and cotton printing.
 Potassium metabisulfite is sometimes used to precipitate gold from solution in aqua regia (as an
alternative to sodium sulphite).
 It is a component of certain photographic developers and solutions used in photographic fixing.
 It is used as a bleaching agent in the production of coconut cream.
 It is used in some pickles as a preservative.
 It is used in tint etching iron-based metal samples for microstructural analysis.
 It is used in Aam papad as a preservative.

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The necessary information for the project is collected from the references stated below:
1. http://www.thetrustedtrolley.com.au
2. http://www.livestrong.com/article/308673-potassium-bisulphate-asa- food-preservative/
3. http://en.wikipedia.org/wiki/Potassium_bisulfate
4. NCERT CLASS 12th Chemistry.
5. Comprehensive Practical Chemistry Class XII
6. https://www.google.com/
7. https://en.wikipedia.org/
8. https://edurev.in/studytube/

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 ,

I may not always say it, but I

mean it whenever I say it. Thank you Teacher for all the extra
efforts you make to help us grow, and the challenges you
encourage us to face to help us become who we are.
You are not only our Teacher, you are our friend, alterity
and guide the rolled into one person.
We will always be grateful to you for your support in kindness.

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