2023-24

CHOCOLATE
ANALYSIS

Chemistry
Investigatory
Project

Name ;- LOLAA M H , ABHIRAM CHITTAMURI

CLass:- 12 ‘A’

Roll.No:-

Sub.Code:- 042

School:- Presidency School Bangalore East [PSBE]

 INDEX

01 05
Acknowledgement Materials Required

02 06
Introduction Procedure

03 07
Objective Effects

04 08
Chemicals Required Conclusion
ACKNOWLEDGEMENT

Apart from my efforts, the success of this project

depends largely on the encouragement and
guidance
of many others. I take this opportunity to express
my
gratitude to the individuals who have played a
crucial role in the successful completion of this
project.
I extend my deep sense of gratitude to Dr. Krishna
Bhati, the Principal, whose continuous motivation
and support have been invaluable to us.
Sincere thanks are due to Ms. Neha Sharma,
Teacher
In-charge, who served as a guide, mentor, and
friend. She critically reviewed my project and
helped
resolve every issue that arose during its
implementation.
The guidance and support received from all the
contributors to this project were vital for its
success.
I am grateful for their constant support and
assistance.
 INTRODUCTION

CHOCOLATES :
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
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 varieties cultivated
today and this farming is highly profitable.
Chocolates is a highly commercialized and money making program.
In the modern factories tons of bitter cocoa beans are turned into
one of the world's favourite 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. Bitter
2. Bitter sweets
3. Unsweetened
4. Dark sweetened
5. Milk chocolates
6. Cocoa powder
7. Cocoa sauce/syrup
INTRODUCTION

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 PREPERATION
is a natural hybrid of the two
mentioned already. Trinitario Pod pickers using long handled
combines both flavour and hardness. knives cut the ripe pods which
More hybrids are being developed grow on the both branches of the
worldwide to improve the quality of coca trees. The pulp and beans are
the bean, the yield increase and also stalked into piles or boxes of large
resist to disease. 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
HISTORY characteristic colour and aroma.
After 7 days fermentation beans are
The story of the chocolate spans
transferred to be dried either in the
more than 2000 years Chocolate
sunlight or artificially lightened
was first drunk rather than being
rooms. The ultimate brown colours
eaten.
of the beans indicate that they are
Though started in the tropical
finished for being processed.
rainforest of central and South
Now the good beans are collected
America were cocoa was first
for shipping immediately to various
grown, the tales of chocolate
manufactures to avoid any
cultivation now circles the world.
damages by heat or moisture.
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.

Page 10
Oddball Imaging Studio

OBJECTIVE :-
To find out the presence of:-
1. Proteins
2. Fats
3. Sugars
4. Calcium
5. Iron
6 Magnesium
7. Nickel
 MATERIALS
REQUIRED
1.Test Tube
2.Test Tube Holder
3.Watch glass
4.Burner
5.Glass rod
6.Tripod stand

CHEMICALS
REQUIRED
1. Sodium hydroxide (NaOH)
2. Copper sulphate (CuSO4)
3. Moliscli's Reagent
(C10H7OH)
4. Fehling's Solution A & B
5. Sulphuric acid (H2SO4)
6. Tollen's Reagent
7. Ammonium Chloride
(NH4CI)
8. Ammonium Hydroxide
(NH4OH)
9. Sodium Phosphate (Na3PO4)
 PROCEDURE
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.

1.Test for Protien

Sl.
EXPERIMENT OBSERVATION INFERENCE
No

5ml of each sample if chocolate

taken in different test tube. Appearance of Presence of
1. Add 1 pellet of NaOH to each. violet coloration PROTEIN in
Add 1-2 drops of CuSO4 solution observed the sample
to each

Result :- All samples studied showed that they contain

PROTEIN.
 PROCEDURE

2.Test for Fat

Sl.
EXPERIMENT OBSERVATION INFERENCE
No

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

Result :- All samples studied showed that they contain

FAT.
 PROCEDURE

3.Test for Sugar

Sl.
EXPERIMENT OBSERVATION INFERENCE
No

5ml of each sample if chocolate

taken in different test tube. Add
1ml water to each then add few Presence of
A purple ring is
1. drops of moliscli's reagent (alpha SUGAR in the
formed at the top.
naphthol in alcohol.) Then add sample
con. H2SO1 drops along inner
edge of the test tube.

Mix 2ml of Fehling's A & B in

different test tubes. Add a pinch Red-brown Presence of
2. of the chocolate into the each precipitate was SUGAR in the
test tube Then the solution in the obtained. sample
water bath.

2ml of Tollen's Reagent was

taken in different testube. Add a Presence of
A silver mirror
3. pinch of the chocolate into the SUGAR in the
surface is formed.
each test tube. Then the solution sample
in the water bath.

Result :- All samples studied showed that they contain

REDUCING SUGAR.
 PROCEDURE

4.Test for CALCIUM

Sl.
EXPERIMENT OBSERVATION INFERENCE
No

Presence of
A mixture of NH4Cl + NH4OH+ A white precipitate
1. CALCIUM in
(NH4)2CO3 was obtained.
the sample

With help of a glass rod each

sample of chocolate solution
placed on different watch glass.
Add a drop of con.HCI and a Brick red colour Presence of
2. paste is made on each sample. flame was CALCIUM in
This paste from each sample is obtained. the sample
taken on the tip of new glass rod
and shown to blue flame of spirit
lamp.

Result :- All samples studied showed that they contain

CALCIUM.
 PROCEDURE

5.Test for IRON

Sl.
EXPERIMENT OBSERVATION INFERENCE
No

A mixture of NH4Cl + NH4OH is

made.
No brown
This is added to each Absence of IRON
1. precipitate
sample of chocolate in the sample
was obtained.
solution taken in different
test tubes.

Result :- All samples studied showed that they do not

contain IRON.
 PROCEDURE

6.Test for MAGNESIUM

Sl.
EXPERIMENT OBSERVATION INFERENCE
No

A mixture of NH4Cl +
NH4OH+Na3PO4is made.
No white Absence of
This is added to each
1. precipitate MAGNESIUM in
sample of chocolate
was obtained. the sample
solution taken in different
test tubes.

Result :- All samples studied showed that they do not

contain MAGNESIUM.
 PROCEDURE

7.Test for NICKEL

Sl.
EXPERIMENT OBSERVATION INFERENCE
No

A mixture of NH4Cl + NH4OH is

made.
This is added to each sample of No black Absence of
1. chocolate solution taken in precipitate NICKEL in the
different test tubes. was obtained. sample
Pass H2S gas through the
solution.

Result :- All samples studied showed that they do not

contain NICKEL .
 EFFECTS OF
CHOCOLATE ON
HUMAN 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.

Page 07
CONCLUSION

Sl. Present/
Substance
No. Absent

1. Proteins Present

2. Fats Present

3. Sugars Present

4. Calcium Present

5 Iron Absent

6. Magnesium Absent

7. Nickel Absent