Chemistry project

CHOCOLATE ANALYSIS

SUBMITTED BY: SEBIN VINCENT

CENTRAL BOARD SECONDARY EDUCATION, NEW DELHI

VIJAYAGIRI PUBLIC SCHOOL

(AFFILIATED TO CBSE, NEW DELHI-930543)

ANNALLUR PO, ASHTAMICHIRA

CHALAKUDY

VIJAYAGIRI PUBLIC SCHOOL

CERTIFICATE Certified that this is the bonafide record of the project work …………….... Done by………………. (Reg. No :……..………) of class XII in accordance with the requirement for AISSCE examination in Chemistry during the year 2014-2015 DATE ………………..

INTERNAL EXAMINER

PRINCIPAL

EXTERNAL EXAMINER

Acknowledgement We owe a great many thanks to many people who helped and supported us during the completion of this project. First of all, we would like to thank to Ms .Beetha for her guidance throughout this project. She has taken pain to go through the project and make necessary corrections as and when required. We express our thanks to Prof.P.C.Thomas for the confidence he has instilled in us. We express our thanks to Mrs.Ranjana Komboj, Principal, Vijayagiri public school, Ashtamichira for extending her support We would also thank our institution and our faculty members without whom this project would have been a distant reality. We also extend my heartfelt gratitude to my family and well-wisher. Last but not the least; we would s. like to thank GOD Almighty, without whose invaluable support this project would not have been materialized.

INDEX INTRODUCTION 1. Varieties 2. Manufacture 3. History CHOCOLATE and HEALTH 1. Good effects 2. Bad effects AIM CHEMICAL REQUIRED PROCEDURE FOR ANALYSIS 1. Protein test 2. Fat test 3. Sugar test 4. Calcium test 5. Iron test 6. Magnesium test 7. Nickel test CONCLUSION BIBLIOGRAPY

INTRODUCTION Chocolates have become one of the most popular flavours in the world of today. They form the basics ingredient in very many pastries and cake. Chocolates can also be used as hot and Cold Beverages. Each manufacture combines secret formulas of the different varieties of the coca sweets to develop exclusive chocolates and try to make the exotic teat. Gifts of chocolates moulded to different shapes has become traditional on certain festivals and occasions.

Chocolates are made from the seeds of COCOA trees. Spanish mythology consider these trees were grown in the garden of the PARADISE and believed that the chocolates drink was Divine. The cocoa trees is a tropical plant, sometimes living and producing for more than 200 years. Chocolates are made from the seeds of these trees. There are many varieties cultivated today and this farming is highly profitable.

Chocolates is a highly commercialised and money making programme. In the modern factories tons of bitter cocoa beans are turned into one of the world’s favourite’s confectionary. Today chocolates are made available to us much guarded secret formula involving varying seeds, different ingredients, combinations of fermentation-roasting timings-temperature etc. Flavours such as mint, coffee, orange, strawberry etc. are some of the add ones. Also today the chocolates can contain ingredients as peanut, different types of walnuts, dry fruits, caramels, crisped rice etc. Usually the chocolates can be categorized into one the following group. 1. 2. 3. 4. 5. 6. 7.

Bitter Bitter sweets Unsweetened Dark sweetened Milk chocolates Cocoa powder Cocoa sauce/syrup

VARIETIES There are three basic varieties of coca. criolo which has the best but the mildest powder forester which is hardier plant and trinitario which is a natural hybrid of the two mentioned already. Trinitario combines both flavour and hardness. More hybrids are being developed worldwide to improve the quality of the bean, the yield increase and also resist to disease.

MANUFACTURE Pod pickers using long handled knives cut the ripe pods which grow on the both branches of the coca trees. The pulp and beans are stalked into piles or boxes of large trays. They are covered with banana leaves and left for fermentation over next 7 days. Fermentation happens in a temperature of 120 degree F and hence the beans begin to develop the characteristic colour and aroma. After 7 days fermentation beans are transferred to be dried either in the sunlight or artificially lightened rooms. The ultimate brown colours of the beans indicate that they are finished for being processed. Now the good beans are collected for shipping immediately to various manufactures to avoid any damages by heat or moisture.

HISTORY 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.

CHOCOLATES AND HEALTH 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.

 Good effects Chocolate may be mild stimulant to humans cocoa has antioxidant activity. Antioxidants helps to free your body of free radicals which cause oxidative damage to the cell. Small but regular amounts of dark chocolates are associated with lower risk of heart attack. Dark chocolates contain THEOBROMINE, which has been shown to harden tooth enamel. Cocoa percent of at least 74%, significantly improves the blood flow which were tested on smokers. Some studies has also observed a modest reduction in the blood pressure and flow mediated dilation after consuming dark chocolates daily. Eating dark chocolates may also prevent arteriosclerosis (Harding of the arteritis ). Thus the best type of chocolates that is benefit for you is dark chocolates.

 Bad effects While chocolates have many good effects on consuming, it also has many negative side effects. It contains too many bad ingredients including, milk fats and saturated fats caffeine, oxalates and stearic acid. And while sugar may give energy, too much of it can cause tooth decay and gum disease if eating without regular and proper teeth brushing.

Sugar plays a harmful role in tooth decay by providing bacteria in your mouth with energy. Bacteria begin to multiply faster, and plague begins to grow in size and thickness on your teeth. Bacteria can also use sugar as a glue to cling to your teeth, making it difficult to get rid of just a tooth brush. Dark chocolates contain a higher amount of caffeine than milk chocolates and this can affect your health. Too much caffeine lead to hypertension anxiety dehydration and inability to concentrate.

AIM To find out the presence of       

Proteins Fats Sugars Calcium Iron Magnesium Nickel

in chocolates.

CHEMICALS REQUIRED 1. 2. 3. 4. 5. 6. 7. 8. 9.

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)

PROCEDURE FOR ANALYSIS Organic tests and Inorganic tests done to find the presents of the different in chocolates. Tests for identification of Calcium and Magnesium (Good Substances) and also tests for identification of Lead and Nickel (Poisonous Substances) were also done. TEST FOR PROTEIN EXPIRIMENT OBSERVATION INFERENCE 1. 5ml of each sample if Appearance of violet Presence of chocolate taken in coloration observed PROTEIN in different test tube. the sample Add 1 pellet of NaOH to each Add 1-2 drops of CuSO4 solution to each

RESULT All samples studied showed that they contain PROTEIN. (dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

1.

TEST FOR FAT EXPIRIMENT OBSERVATION Take a small sample of Appearance of each chocolate on translucent spot different pieces of filter around the sample paper. which became larger Fold and unfold the paper on heating was to crush the sample over observed a flame

INFERENCE Presence of FAT in the sample

RESULT All samples studied showed that they contain FAT. (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

1.

2.

3.

TEST FOR SUGAR EXPIRIMENT OBSERVATION 5ml of each sample if A purple ring is formed chocolate taken in at the top. different test tube. Add 1ml water to each then add few drops of moliscli’s reagent (alpha naphthol in alcohol.) Then add con. H2SO4 drops along inner edge of the test tube.

Mix 2ml of Fehling’s A & B in different test tubes. Add a pinch of the chocolate into the each test tube Then the solution in the water bath. 2ml of Tollen’s Reagent was taken in different tes tube. Add a pinch of the chocolate into the each test tube. Then the solution in the water bath.

INFERENCE Presence of SUGAR in the sample

Red-brown precipitate Presence of was obtained. SUGAR in the sample

A silver mirror surface is formed.

Presence of SUGAR in the sample

RESULT All samples studied showed that they contain REDUCING SUGAR. (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

1.

2.

TEST FOR CALCIUM EXPIRIMENT OBSERVATION A mixture of NH4Cl + A white precipitate NH4OH+(NH4)2CO3 was obtained.

With help of a glass rod each sample of chocolate solution placed on different watch glass. Add a drop of con.HCl and a paste is made on each sample. This paste from each sample is taken on the tip of new glass rod and shown to blue flame of spirit lamp.

Brick red colour flame was obtained.

INFERENCE Presence of CALCIUM in the sample

Presence of CALCIUM in the sample

RESULT All samples studied showed that they contain CALCIUM. (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

1.

TEST FOR IRON EXPIRIMENT OBSERVATION A mixture of NH4Cl + No brown precipitate NH4OH is made. was obtained. This is added to each sample of chocolate solution taken in different test tubes.

INFERENCE Absence of IRON the sample

RESULT All samples studied showed that they do not contain CALCIUM. (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

1.

TEST FOR MAGNESIUM EXPIRIMENT OBSERVATION A mixture of NH4Cl + No white precipitate NH4OH +Na3PO4 is made. was obtained. This is added to each sample of chocolate solution taken in different test tubes.

INFERENCE Absence of MAGNESIUM the sample

RESULT All samples studied showed that they do not contain MAGNESIUM. (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar).

1.

TEST FOR NICKEL EXPIRIMENT OBSERVATION A mixture of NH4Cl + No black precipitate NH4OH is made. was obtained. This is added to each sample of chocolate solution taken in different test tubes. Pass H2S gas through the solution.

INFERENCE Absence of NICKEL the sample.

RESULT All samples studied showed that they do not contain NICKEL (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar).

CONCLUSION SI.NO

Substance

Present/Absent

1.

Proteins

Present

2.

Fats

Present

3.

Sugars

Present

4.

Calcium

Present

5.

Iron

Absent

6.

Magnesium

Absent

7.

Nickel

Absent

BIBLIOGRAPHY  www.foodhealthinnovation.com  www.todaysdietition.com  www.teagasc.ie/research.com