ATOMIC ENERGY CENTRAL

SCHOOL, ANUPURAM

2024-2025

Chemistry Investigatory Project

Topic: Chocolate analysis

NAME :R.N GOKUL

CLASS/SEC : XI- A

CLASS ROLL NUMBER : 29

INTERNAL EXAMINER EXTERNAL EXAMINER

PRINCIPAL

1
 CERTIFICATE

This is to certify that of class XI-A , Atomic Energy Central School,

Anupuram has successfully completed the investigatory project in chemistry
on the topic
"Analysis of Chocolate " under my guidance during the academic year
2024-2025 and given a satisfactory account of it in this report file, containing a
record of his/her work.

SUBJECT TEACHER

2
 ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere thanks to the Principal,

Mr.C.N. SRINIVASA RAGHAVAN, for his encouragement and for all the
facilities that he provided for this project work.

I extend my hearty thanks to Mr. A.BALASUBRAMANIAN, Chemistry teacher,

who guided me to the successful completion of this project. I take this
opportunity to express my deep sense of gratitude for his invaluable guidance,
constant encouragement, immense motivation, which has sustained my efforts at
all the stages of this Project work.
I also thank the lab attendant Mr. MUTHUKUMAR for his assistance in the
laboratory.
I can’t forget to offer my sincere thanks to parents and also to my classmates who
helped me to carry out this project work successfully and for their valuable
advice and support, which I received from them time to time.

3
 INDEX

TITLE PAGE NO.

Introduction 5
Manufacture 6
History 7
Chocolates and health 7
Good effects and Bad effects 8
Aim 9
Chemicals required 9
Procedure for analysis 9
Conclusion 14
Precautions 14

4
INTRODUCTION

Chocolates have become a global phenomenon, captivating the hearts of

millions with their rich flavors and aromas. They form the basic ingredient
in numerous pastries and cakes, and can also be savored as hot and cold
beverages. Manufacturers carefully combine secret formulas to develop
exclusive chocolates, often incorporating unique ingredients to create an
exotic treat. Gifts of chocolates, molded into various shapes, have become a
traditional gesture on special festivals and occasions.

Originating from the seeds of cocoa trees, considered divine in Spanish

mythology, chocolates have a storied history. These tropical plants can live
and produce for over 200 years, yielding precious seeds that are
transformed into confectionary masterpieces. Today, cocoa farming is a
highly profitable industry, with various cultivated varieties. Modern
factories transform tons of bitter cocoa beans into one of the world's
favorite treats.

The art of chocolate-making involves precise combinations of fermentation,

roasting, timings, and temperatures. Flavors such as mint, coffee, orange,
and strawberry are added to create distinct profiles. Additionally,
chocolates may contain ingredients like peanuts, walnuts, dry fruits,
caramels, and crisped rice. With such diversity, chocolates can be
categorized into distinct groups, each offering a unique experience.

1. Bitter
2. Bitter sweets
3. Unsweetened
5
4. Dark sweetened
5. Milk chocolates
6. Cocoa powder
7. Cocoa sauce/syrup
MANUFACTURE

Cocoa harvesting begins with skilled pod pickers using long-handled knives to
carefully cut ripe pods from the branches of cocoa trees. The pods are then
gathered into piles, boxes, or large trays. To initiate fermentation, the pods are
covered with banana leaves and left for seven days, during which time the
temperature reaches 120°F, triggering the development of the beans' distinctive
color and aroma.

Following fermentation, the beans are transferred to drying areas, where they are
exposed to sunlight or artificial light. As they dry, the beans gradually attain their
signature brown hue, signaling readiness for processing. Finally, high-quality
beans are carefully selected, packaged, and promptly shipped to manufacturers to
prevent damage from heat or moisture.

6
HISTORY
Chocolate's rich history stretches over 2,000 years, originating as a
beverage rather than a solid treat. Born in Central and South America's
tropical rainforests, cocoa cultivation has evolved into a global
phenomenon. The ancient Olmec civilization preceded the earliest recorded
chocolate usage. Archaeological findings in Puerto Escondido, Honduras,
reveal cocoa cultivation between 1100 BC and 1400 BC.

CHOCOLATES AND HEALTH

GOOD EFFECTS
Beyond its indulgent appeal, chocolate offers surprising health benefits.
Research reveals that cocoa and chocolate may boost cardiovascular health,
with preliminary studies suggesting potential reductions in cancer,
coughing, and heart disease risk. Chocolate's mild stimulant properties and
cocoa's antioxidant activity also provide advantages.

Dark chocolate, in particular, stands out for its health perks. Rich in
theobromine, it hardens tooth enamel, while its antioxidants combat free
radicals and oxidative damage. Studies show that moderate dark chocolate
consumption (at least 74% cocoa) improves blood flow, lowers blood
pressure, and enhances vascular function and energy metabolism.
Regularly enjoying small amounts of dark chocolate may even prevent
arteriosclerosis.

BAD EFFECTS
While chocolates offer several benefits, they also have detrimental effects
due to their high content of undesirable ingredients. Raw chocolate contains
cocoa butter, a fat that's removed and readded during manufacturing,
along with other fats, sugar, powdered milk, milk fats, saturated fats,
caffeine, oxalates, and stearic acid. Excessive sugar consumption leads to
tooth decay and gum disease if good oral hygiene is neglected, as bacteria
feed on sugar, multiply, and form plaque.

7
Moreover, sugar acts as a binding agent, allowing bacteria to adhere to
teeth, making removal difficult with just a toothbrush. Uncontrolled
consumption of energy-dense foods like chocolates, without corresponding
physical activity, increases obesity risk.

AIM: Investigate the nutritional profile of chocolates by testing for

essential nutrients: proteins, fats, sugars, calcium, iron, magnesium,
and nickel.

CHEMICALS REQUIRED:

1. Sodium hydroxide (NaOH)

2 Copper sulphate (CuSO4)

3. Molisch's Reagent (C10H7OH)

4. Fehling’s Solution A & B
5. Sulphuric acid (H₂SO4)
6. Tollens’s Reagent
7. Ammonium Chloride (NH4Cl)
8. Ammonium Hydroxide (NH4OH)
9. Di Sodium hydrogen Phosphate (Na2HPO4)

8
 PROCEDURE FOR ANALYSIS:
A comparative analysis of different chocolate types - dark, cream, Milky Bar,
milk chocolate, and Cadbury's - investigates the presence of essential nutrients
(proteins, fats, sugars, calcium, magnesium) and potential toxins (lead, nickel).

1.TEST FOR PROTEIN

EXPERIMENT
Prepare chocolate samples for analysis by combining 5ml of each with 1
NaOH pellet and 1-2 drops of CuSO4 solution in designated test tubes.

OBSERVATION
Appearance of violet coloration observed.
INFERENCE
Presence of PROTEIN in the sample is confirmed.
RESULT: The analysis revealed that all tested chocolate samples -
including Dark Chocolate, Chocolate Cream, Milky Bar, Milk
Chocolate Bar, and Cadbury's Bar - contained protein.

2.TEST FOR FAT

EXPERIMENT

Place a small portion of each chocolate sample onto separate filter papers. Fold
and unfold the papers over a flame to crush the samples.
OBSERVATION
Appearance of translucent spot around the sample which became larger
on heating was observed.
INFERENCE
Presence of FAT in the sample is confirmed.

9
RESULT: Analysis revealed that all tested chocolate samples,
including Dark Chocolate, Chocolate Cream, Milky Bar, Milk
Chocolate Bar, and Cadbury's Bar, contained fat.

3.TEST FOR SUGAR

a)EXPERIMENT
For each chocolate sample, mix 5ml with 1ml water in separate test tubes. Add a
few drops of Molisch's reagent (alpha-naphthol in alcohol), followed by
concentrated H2SO4 drops along the inner edge.

OBSERVATION
A purple ring is formed at the top.
INFERENCE
Presence of SUGAR in the sample is confirmed.

RESULT: Analysis revealed that sugar was present in all tested chocolate
samples, including Dark Chocolate, Chocolate Cream, Milky Bar, Milk
Chocolate Bar, and Cadbury's Bar.

b)EXPERIMENT
Prepare test tubes with 2ml of Fehling's A and B solutions. Add a small amount
of chocolate to each, followed by heating in a water bath.

OBSERVATION
Red-brown precipitate was obtained.

INFERENCE
Presence of SUGAR in the sample is confirmed.
RESULT: The analysis revealed the presence of sugar in all examined chocolate
samples, including Dark Chocolate, Chocolate Cream, Milky Bar, Milk
Chocolate Bar, and Cadbury's Bar.

1
c)EXPERIMENT
Prepare test tubes with 2ml of Tollens's Reagent. Add a small amount of
chocolate to each, followed by heating in a water bath.
OBSERVATION
A silver mirror surface is formed.
INFERENCE
Presence of reducing SUGAR in the sample is confirmed.
RESULT: Analysis revealed the presence of reducing sugar in all
examined chocolate samples: Dark Chocolate, Chocolate Cream, Milky
Bar, Milk Chocolate Bar, and Cadbury's Bar.

4.TEST FOR IRON

EXPERIMENT
To the each sample of chocolate solution, solution of NH4Cl and NH4OH
are added.
OBSERVATION
No brown precipitate was obtained.

INFERENCE
Absence of IRON in the sample is confirmed.
RESULT: Analysis revealed that iron was absent in all examined chocolate
samples, including Dark Chocolate, Chocolate Cream, Milky Bar, Milk
Chocolate Bar, and Cadbury's Bar.

5.TEST FOR NICKEL

1
EXPERIMENT
To facilitate sulfide ion detection, 1ml of ammonium chloride (NH4Cl) solution
and 2ml of ammonium hydroxide (NH4OH) solution were added to each
chocolate sample, subsequent to which hydrogen sulfide (H2S) gas was passed
through the resultant mixture.

OBSERVATION
No black precipitate was obtained.
INFERENCE
Absence of NICKEL in the sample is confirmed.
RESULT: Analysis revealed that nickel was absent in all examined
chocolate samples.

6.TEST FOR CALCIUM

a)EXPERIMENT
To the each sample of chocolate solution placed on different test tubes,1 ml of
NH4Cl solution and two ml of NH4OH solution and two ml of saturated
(NH4)2CO3 solution are added . A white precipitate was obtained.

INFERENCE
Presence of CALCIUM in the sample is confirmed.
RESULT: Analysis revealed calcium presence in all examined chocolate
samples.
b)EXPERIMENT
Add drop of Conc.HCl on each sample and a paste is made in a watch glass. This
paste from each sample is taken on the tip of new glass rod and shown to Bunsen
flame.
OBSERVATION

1
 Brick red color flame was obtained.
INFERENCE
Presence of CALCIUM in the sample is confirmed.
RESULT: Analysis revealed calcium presence in all examined chocolate
samples.

7.TEST FOR MAGNESIUM

EXPERIMENT
To facilitate analysis, 1ml of ammonium chloride (NH4Cl) solution, 2ml of
ammonium hydroxide (NH4OH) solution, and 2ml of disodium hydrogen
phosphate solution were added to each chocolate sample in separate test tubes.
OBSERVATION

No white precipitate was obtained.

INFERENCE
Absence of MAGNESIUM in the sample is confirmed.
RESULT: Analysis revealed magnesium absence in all examined chocolate
samples.

1
 CONCLUSION

S.NO. SUBSTANCE PRESENT/

ABSENT
1 PROTEIN PRESENT

2 FATS PRESENT
3 SUGARS PRESENT

4 CALCIUM PRESENT

5 IRON ABSENT

6 MAGNESIUM ABSENT

7 NICKEL ABSENT

 PRECAUTIONS
 Use chemicals judiciously.
 Don’t smell any of the chemicals.
 Use burner in presence of any teacher (or lab assistant)

1
1
1