Chemistry investigatory project

For class 10 and 11

1. Chemistry investigatory project Chocolate analysis

2. D e c l a r a t I o n Chocolate analysis Name – Class - Roll numbe r- Subject – Chemistry Date- 14.2.2020 I DO HEREBY DECLARE THAT THE PROJECT BEEN ENTITLED “ CHOCOLATE ANALYSIS” BEING SUBMITTED IN MY AUTHENTIC WORK IN PARTIAL FULFILLMENTS OF THE REQUIREMENTS FOR THE CBSE CERTIFICATE

3. Sample Footer Text Monday, February 1, 20XX 3 ALPHA WISDOM VIDHYASHRAM SENIOR SECONDARY SCHOOL CERTIFICATE This is certify that this project work is submitted by To the chemistry department. And was carried out by her under guidance and supervision during the academic year 2021-2022

4. ACKNOWLEDGMENT Sample Footer Text 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 and PRINCIPLE, whose valuable guidance has been what helped me patch this project and make it full proof success. My teacher’s suggestion and instructions have served as the major contributor towards the completion of this project. Also, I would like 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. Monday, February 1, 20XX 4

5. index Chocolate analysis INTRODUCTION CHOCOLATE AND HEALTH AIM CHEMICAL REQUIRED PROCEDURE FOR ANALYSIS CONCLUSION BIBILOGRAPHY t Monday 14.02.2022 Chocolate analysis

6. chart INTRODUCTION Monday, February 1, 20XX 6 Chocolates have become one of the most popular flavors in the world of today. They form the basis 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 verities of the coca sweets to develop exclusive chocolates and try to make the exotic teat. Gifts of chocolates molded 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 verities cultivated today and this framings is highly profitable.

7. table Monday, February 1, 20XX 7 Chocolates is highly commercialized and money making program. In the modern factories tons of bitters cocoa beans are turned into one of the world’s favorite confectionary. Today chocolates are made available to us much guarded secret formula involving varying seeds, different ingredients, combinations of fermentation- roasting timings-temperature etc. flavors 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. Bitter Bitter sweets Unsweeted Dark sweetened Milk chocolates Coco powder Cocoa sauce/syrup

8. table Monday, February 1, 20XX 8 CHOCOLATE AND HEALTH The health effect of chocolates refers to the possible beneficial or deter mental, physiological effects of eating chocolates mainly for pleasure. Foe 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 .

9. table Monday, February 1, 20XX 9 CHOCOLATE AND HEALTH GOOD HEALTH- C hocolate 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 heart attack. BAD HEALTH- W hile 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.

10. The way to get started is to quit talking and begin doing. Walt Disney Sample Footer Text 10 Aim To find out the presence of Proteins Fats Calcium Iron Magnesium Nickel In chocolates Chemicals required Sodium hydroxide(NaOH) Copper sulphate(CuSO4) Sulphuric acid(H 2 SO 4 ) Ammonium chloride(NH 4 Cl) Ammonium carbonate((NH 4 ) 2 CO 3 ) Ammonium hydroxide(NH 4 OH) Sodium phosphate(Na 3 PO 4 )

11. team Monday, February 1, 20XX 11 PROCEDURE FOR ANALYSIS Organic and in organic tests were done to find the presence of the different minerals in chocolates. Tests for identification of calcium of calcium and magnesium( good substances) and tests for identification of lead and nickel( poisonous substances) were also done .

12. timeline Chocolate analysis Monday, February 1, 20XX 12 Test for protein s.no Experiment Observation Inference 1. 5ml of sample of chocolate is taken in a test tube. Add pellet of NaOH to it.. Add 1-2 drops of CuS0 4 solution APPEARANCE OF VOLET COLORATION IS OBERSERVED PRESENCE OF PROTEIN IN THE SAMPLE I . TEST FOR PROTEIN

13. timeline Chocolate analysis Monday, February 1, 20XX 13 Test for CALCIUM S.no Experiment Observation Inference 1. ADD A MIXTURE OF NH 4 OH+(NH 4 )2CO 3 TO THE SAMPLE. A WHITE PRECIPITATE WAS OBTAINED. PRESENCE OF CALCIUM IN THE SAMPLE II. TEST FOR CALCIUM 2. WITH HELP OF A GLASS ROD A SAMPLE OF CHOCOLATE SOLUTION IS PLACED ON THE WATCH GLASS. ADD A DROP OF CONC. HCL AND MIX IT WELL TO MAKE A PASTE. BRICK RED COLOUR FLAME WAS OBTAINED PRESENCE OF CALCIUM IN THE SAMPLE .

14. timeline Chocolate analysis Monday, February 1, 20XX 14 Test for FAT s.no Experiment Observation Inference 1. 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 AROUND THE SAMPLE WHICH BECAME LARGER ON HEATING WAS OBSERVED. PRESENCE OF FAT IN THE SAMPLE. III. TEST FOR FAT

15. timeline Chocolate analysis Monday, February 1, 20XX 15 Test for IRON s.no Experiment Observation Inference 1. A MIXTURE OF NH 4 CL +NH 4 OH IS MADE. THIS IS ADDED TO A SAMPLE OF CHOCOLATE SOLUTION TAKEN IN A TEST TUBE. NO BROWN PRECIPITATE WAS OBTAINED. ABSENCE OF IRON THE SAMPLE VI. TEST FOR IRON

16. timeline Chocolate analysis Monday, February 1, 20XX 16 Test for MAGNESIUM s.no Experiment Observation Inference 1. A MIXTURE OF NH 4 CL+ NH 4 OH NA 3 PO 4 IS MADE. THIS IS ADDED TO THE SAMPLE OF CHOCOLATE SOLUTION TAKEN IN A TEST TUBE. NO WHITE PRECIPITATE WAS OBTAINED. ABSENCE OF MAGNESIUM THE SAMPLE V. TEST FOR MAGNESIUM

17. timeline Chocolate analysis Monday, February 1, 20XX 17 Test for NICKEL s.no Experiment Observation Inference 1. A MIXTURE OF NH 4 CL+ NH 4 OH IS MADE. THIS IS ADDED TO THE SAMPLE OF CHOCOLATE SOLUTION TAKEN IN TEST TUBE.PASS H 2 S GAS THROUGH THE SOLUTION. NO BLACK PRECIPITATE WAS OBTAINED. ABSENCE OF NICKEL THE SAMPLE VI. TEST FOR NICKEL

18. Monday, February 1, 20XX 18 TEST FOR PROTEIN- All samples studied showed that they DO contain protein TEST FOR CALCIUM- All samples studied showed that they DO contain Calcium TEST FOR FAT- All samples studied showed that they DO contain FAT TEST FOR IRON – All samples studied showed that they DO NOT contain IRON TEST FOR MAGNESIUM- All samples studied showed that they DO NOT contain . TEST FOR NICKEL- All samples studied showed that they DO NOT contain NICKEL . TEST RESULTS

19. CONCLUSION PROTEIN - PRESENT FATS - PRESENT CALCIUM - PRESENT IRON - ABSENT MAGNESIUM - ABSENT NICKEL - ABSENT Monday, February 1, 20XX 19

20. BIBLIOGRAPHY Sample Footer Text www.foodhealthinnovation.com www.Wikipedia.org www.todaysdietition.com Monday, February 1, 20XX 20