CHEMISTRY INVESTIGATORY
PROJECT
CHOCOLATE ANALYSIS
NAME : SARA C SHAIKH
CLASS : 12C
ROLL NO : 36
DECLARATION
I do hereby declare that the projectbeen entitled
CHOCOLATE ANALYSIS
being submitted is my authentic work in partial fulfillments of the
requirements for the CBSE certificate.
NAME : SARA C SHAIKH
Class : 12 C
ROLL NO : 36
ATOMIC ENERGY CENTRAL SCHOOL NO 4
Certificate
This is to certify that this project work is submitted by
SARA SHAIKH the chemistry department
ATOMIC ENERGY CENTRAL SCHOOL NO 4
and was carried out by her under guidance and supervision during the
academic year 2023-24
………………………………
Teacher in-charge
………………………….
Examiner’s signature
.…………………………...
Principal
ACKNOWLEDGEMENT
In the accomplishment of this project successfully many people who
best have owed upon me their blessings and the heart pledged
support, this time I am utilizing to thank all the people who have been
concerned with this project. Firstly I thank God for making me able to
yield within the span of completing this project. Then I would like to
thank my chemistry teacher RAJANI BALA MEENA , whose valuable
guidance has been what helped me patch this project and make it full
proof success.
My teacher’s suggestions and instructions have served as the major
contributor towards the completion of this project.
Also, I would like to thank my parents and friends who have helped me
with their valuable suggestions and guidance, which have been helpful
in various phases of the completion of this project. Last but not the
least, I am grateful to the internet that has helped me with the most
bountiful information.
INDEX
🔸 INTRODUCTION
1. Varieties
2. Manufacture
3. History
• Good effects
• Bad effects
🔸AIM
🔸 CHEMICAL REQUIRED
🔸PROCEDURE FOR ANALYSIS
1. Protein test
2. Fat test
3. Calcium test
4. Iron test
🔸CONCLUSION
🔸 BIBLIOGRAPHY
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 have
become traditional on certain festivals and occasions.
Chocolates are made from the seeds of COCOA trees. Spanish
mythology considers these trees were grown in the garden of the
PARADISE and believed that the chocolates drink was Divine. The
cocoa tree 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
VARIETIES
There are three basic varieties of cocoa. Criollo, which has the best but the mildest
powder; Forastero, 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 cocoa 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˚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 chocolate spans more than 2000 years. Chocolate was 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.
CHOCOLATES AND HEALTH
Health effect of chocolates refers 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
help 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 heartattack. 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
onsmokers. Some studies have 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 can lead to hypertension anxiety
dehydration and inability to concentrate.
AIM
To find the presence of
• Proteins
• Fats
• Calcium
• Iron
in chocolates.
CHEMICALS REQUIRED
1. Sodium hydroxide (NaOH)
2. Copper sulphate (CuSO4)
3. Sulphuric acid (H2SO4)
4. Ammonium Chloride (NH4Cl)
5. Ammonium Carbonate ((NH4)2CO3)
6. Ammonium Hydroxide (NH4OH)
PROCEDURE FOR ANALYSIS
Organic and Inorganic tests were done to find the presence of
the different minerals in chocolates. Tests for identification of
Calcium and Magnesium (Good Substances) and tests for
identification of Lead and Nickel (Poisonous Substances) were
also done.
1. TEST FOR PROTEIN
TEST FOR PROTEIN
EXPERIMENT
OBSERVATION
5ml of sample of chocolate Appearance of violet
is taken in a test tube.
coloration is observed.
Add 1-2 drops of CuSO4
soution.
INFERENCE
Presence of PROTEIN in
the sample.
RESULT
All samples studied showed that they DO contain PROTEIN.
2. TEST FOR FAT
TEST FOR FAT
EXPERIMENT
OBSERVATION
INFERENCE
Take a small sample of chocolate
on a piece of filter paper.
Fold and unfold the paper to
crush the sample and take it
over the flame.
Appearance of a translucent spot Presence of FAT in the sample.
around the sample which
became larger on heating was
observed.
RESULT
All samples studied showed that they DO contain FAT.
3. TEST FOR CALCIUM
TEST FOR CALCIUM
EXPERIMENT
OBSERVATION
INFERENCE
Add a mixture of
NH4OH+(NH4)2CO3 to the
sample.
A white precipitate was
obtained.
Presence of CALCIUM in
the sample.
With help of a glass rod
Brick red colour flame was
the sample of chocolate
obtained.
solution is placed on the
watch glass.
Add a drop of con.HCl
andmix it well to make a
paste.
This paste is taken on the
tip of a new glass rod and
shown to the blue flame of
spirit lamp.
Presence of CALCIUM in
the sample.
RESULT
The sample studied showed that the DO contain CALCIUM.
4. TEST FOR IRON
TEST FOR IRON
EXPERIMENT
OBSERVATION
INFERENCE
A mixture of NH4Cl+NH4OH is
made.
This is added to a sample of
chocolate solution taken in a
test tube.
No brown precipitate was
obtained.
Absence of IRON in the sample.
RESULT
All samples studied showed that they DO NOT contain
IRON.
CONCLUSION
Serial No.
Substance
Present/Absent
1.
Proteins
Present
2.
Fats
Present
3.
Calcium
Present
4.
Iron
Absent
BIBLIOGRAPHY
•www.foodhealthinnovation.com
•www.todaysdietition.com
•www.teagasc.ie/research.com
•www.wikipedia.org