Chemistry Investigatory project

Chocolate Analysis

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 CERTIFICATE

NEw HORIZON PUBLIC SCHOOL, AIROLI

NAvI MUMBAI-400708

Examination No. Date:

Registration No. School Roll No.

This is to certify that_________________________________ of grade

XII Division A has satisfactorily completed his/her project on
__________________________________ in __________ and
recorded it in the file during the academic year 2022-2023.

Internal Examiner Principal

External Examiner Seal of School

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 Acknowledgement
I would like to express my profound Gratitude to Mrs.
Pranalee maam of chemistry department. Special thanks to my
parents and teachers who helped me contribute more which
gave me a boost for completion of my project titled
“Chocolate analysis”

I would like to thank my seniors for giving me insights in making

project and helping with presentation, and I am grateful for
having pranalee maam as guide for the project.

Finally, I would like to acknowledge that this project was

completed entirely by me.

Signature:

Purvesh Salvi

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 INDEX

INTRODUCTION……………………….5
1. Varieties
2. Manufacture
Good effects
Bad effects
Aim………………………………………7

CHEMICAL REQUIRED…………………7

PROCEDURE FOR ANALYSIS…………...8

1. Protein test
2. Fat test
3. Calcium test
4. Iron test
5. Magnesium test
6. Nickel test

CONCLUSION………………………………12

BIBLIOGRAPY………………………………13

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 INTRODUCTION

Chocolates have become one of the most popular flavors in the

world of today. They form the basics ingredient in very many
pastries and cake
Each manufacture combines secret formulas of the different
varieties of the coca sweets to develop exclusive chocolates
and try to make the exotic treat.

Chocolates are made from the seeds of COCOA trees.

Chocolates are made from the seeds of these trees. There
are many varieties cultivated today and this farming is highly
profitable.
Usually, the chocolates can be categorized into one the
following group.
1. Bitter
2. Bitter sweets
3. Unsweetened
4. Dark sweetened
5. Milk chocolates
6. Cocoa powder
7. Cocoa sauce/syrup

1]Variety in chocolate beans: There are three basic varieties of

cocoa.
Criollo, which has the best but the mildest powder
Forastero, which is harder in powder condition
Trinitario, which is a natural hybrid of the two.

More hybrids are being developed worldwide to improve

the quality of the bean, the yield increase and also resist to
disease.

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2]Manufacture
Fermentation of cocoa seeds happens in a temperature of
120˚F and hence the beans begin to develop the
characteristic color and aroma.
After 7 days fermentation beans are transferred to be dried
either in the sunlight or artificially lightened rooms. The
ultimate brown colors 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.

Good effects of chocolate

Chocolate may be mild stimulant to humans
cocoa has antioxidant activity. 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.

I flat molecule, a
derivative of purine. It
is also classified as a
di methyl xanthine.

Bad effects
Sugar plays a harmful role in tooth decay by providing
bacteria in your mouth with energy.
Too much caffeine can lead to hypertension anxiety
dehydration and inability to concentrate.
detrimental, physiological effects of eating chocolates mainly for
pleasure
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 AIM
To find out the presence of:
Proteins
fats
calcium
iron
magnesium
Nickel

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)
7. Sodium Phosphate (Na3PO4)

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.

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 I. TEST FOR PROTEIN
TEST FOR PROTEIN
EXPERIMENT OBSERVATION INFERENCE
1. 5ml of sample of Appearance of violet Presence of
chocolate is taken in a coloration is observed. PROTEIN in
test tube. the sample
Add 1 pellet of NaOH
to it.
Add 1-2 drops of CuSO4
Solution.

RESULT
All samples studied showed that they contain PROTEIN.

II. TEST FOR FAT

TEST FOR
FAT
EXPERIMENT OBSERVATION INFERENCE
1. Take a small sample of Appearance of a Presence of
chocolate on translucent spot FAT in the
a piece of filter around the sample sample.
paper. which became larger
Fold and unfold the paper on heating was
to crush the sample & Observed.
take it over the flame.

RESULT
All samples studied showed that they contain FAT.

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 III. TEST FOR CALCIUM

TEST FOR
CALCIUM
EXPERIMENT OBSERVATION INFERENCE
1. Add a mixture of A white precipitate Presence of
NH4OH+(NH4)2CO3 was obtained. CALCIUM in
to the sample. the sample.

2. With help of a glass rod Brick red colour flame Presence of

a sample of chocolate was obtained. CALCIUM in
solution is placed on the sample.
the watch glass.
Add a drop of [Link] and
mix 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.

RESULT
All samples studied showed that they contain CALCIUM.

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 IV. TEST FOR IRON

TEST FOR
IRON
EXPERIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No brown precipitate Absence of
NH4OH is made. was obtained. IRON the
This is added to a sample.
sample of chocolate
solution taken in a
test tube.

RESULT
All samples studied showed that they do not contain IRON.

V. TEST FOR MAGNESIUM

TEST FOR MAGNESIUM

EXPERIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No white precipitate Absence of
NH4OH +Na3PO4 is made. was obtained. MAGNESIUM
This is added to the the sample.
sample of chocolate
solution taken in a
test tube.

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RESULT
All samples studied showed that they do not contain
MAGNESIUM.

VI. TEST FOR NICKEL

TEST FOR
NICKEL
EXPERIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + No black precipitate Absence of
NH4OH is made. was obtained. NICKEL the
This is added to the sample.
sample of chocolate
solution taken in
test tube.
Pass H2S gas through the
solution.

RESULT
All samples studied showed that they do not contain NICKEL.

Absent

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 CONCLUSION
Sr. Content Present/absent
no
1. proteins present
2. Fat Present
3. calcium Present
4. Iron Absent
5. Magnesium Absent
6. nickel Absent

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 BIBLIOGRAPHY

 [Link]

 [Link]

 [Link]/[Link]

 [Link]

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