CHEMISTRY

INVESTIGATORY
PROJECT DRAFT

NAME – SAOOD SAYED ANSARI

STD – XII
DIV –
BOARD ROLL NO -
 INDEX
HEADING PAGE NO
CERTIFICATE 2
ACKNOWLEDGEMENT 3
STATEMENT OF PROBLEM 5
INTRODUCTION AND DETAIL 6-15
AIM, MATERIAL AND APPARATUS USED 16
PROCEDURE 17-30
OBSERVATION 17-30
ANALYSIS 17-30
CONCLUSION 31
LIMITATIONS 32
BIBLIOGRAPHY 33
 CERTIFICATE

This is to Certify that Mr. Saood Sayed Ansari _ of Grade 12 Div. Roll No. has successfully completed the
Project work allotted for the subject of_ Chemistry in the A.Y 2024-25.

______________ _______________
DATE PLACE

___________________ ___________________ _______________

INTERNAL EXAMINER EXTERNAL EXAMINER PRINCIPAL

11/28/2024 3
 ACKNOWLEDGEMENT

I, Saood Sayed Ansari of Class 12th Section D, Rahul International School, Nallasopara, extend my heartfelt gratitude
to the esteemed Principal, Mr. Yigal Banker, Vice Principal, Mrs. Joyce Britto, and Co-Ordinator Ms. Pratiksha Singh
for their continuous encouragement and assistance throughout.
I am sincerely thankful to my Chemistry Teacher, Mr. , for his invaluable guidance and insightful ideas
which greatly contributed to the completion of my project. His unwavering support and encouragement were
instrumental in my academic journey.
Furthermore, I express my deep appreciation to the lab assistant, Mr. , whose support was pivotal in the
successful execution of the project.
Lastly, I extend my gratitude to my parents and friends for their unwavering support, encouragement, and motivation.
Date of Submission:
Saood Sayed Ansari
 STATEMENT OF PROBLEM

• To analyze different chocolate samples.

 INTRODUCTION

What is chocolate?
•Chocolate is a food made from the seeds of a
cacao bean. It is used in many desserts like
pudding, cakes, candy, and Easter eggs. It can
be in a solid form like a candy bar or it can be
in a liquid form like hot chocolate.
What is the story of the origin of chocolate?
• In Mayan culture, it wasn’t reserved for the wealthy and powerful but
was readily available to almost everyone. The Aztecs believed cacao
was given to them by their gods. In Aztec culture, cacao beans were
considered more valuable than gold.
• For much of the 19th century, chocolate was enjoyed as a beverage;
milk was often added instead of water. In 1847, British chocolatiers
J.S. Fry and Sons created the first chocolate bar molded from a paste
made of sugar, chocolate liquor, and cocoa butter.
What are the types of chocolates?

• Milk chocolate:- Solid chocolate made with milk added in the form of powdered
milk, liquid milk, or condensed milk.

• Dark chocolate:- Also known as "plain chocolate", is produced using a higher

percentage of cocoa with all fat content coming from cocoa butter instead of milk,
but there are also "dark milk" chocolates and many degrees of hybrids.

• White chocolate:- Is made of sugar, milk, and cocoa butter, without the cocoa
solids. It is a pale ivory color and lacks many of the compounds found in milk and
dark chocolates. It remains solid at room temperature as that is below the melting
point of cocoa butter.
How is chocolate made?
• Cocoa mass can be simply combined with more cocoa butter
and sweetener to make chocolate. Ingredients used are
depended on the type of chocolate made. Dark chocolate
requires only cocoa mass, cocoa butter and sugar and adding
milk powder makes milk chocolate. White chocolate is made
with cocoa butter sugar and milk powder but no cocoa liquor
because it does not contain cocoa mass and some do not
consider it as true chocolate.
What are the advantages and disadvantages of chocolate?
The advantages of White chocolate are:
▪ White chocolate has a high value of odorants. When someone cannot smell the aroma
of chocolate that means they cannot smell anymore.
▪ White chocolate contains a high source of antioxidants to decrease the toxicity of the
pollution that enters the body. So people are not easy to get sick and be more resistant
to pollution.
▪ White chocolate is perfect for children’s dessert as it may improve their cognitive
function. This is because chocolate stimulates the brain to provide a focal point to
assist the child in solving various problems.
▪ White chocolate contains dopamine (a neurotransmitter that serves as a signal between
nerves); this substance has an effect in controlling the flow of electricity.
Disadvantages of white chocolate are:
▪ White chocolate has 17 grams of sugar per ounce, so
more than 60 percent of white chocolate is actually
sugar.
▪ Good-quality white chocolate uses cocoa butter as its
main source of fat, but cheaper one can contain cheap
fats instead.
▪ Cocoa can help lower high pressure, which is not found
inside white chocolate.
The advantages of milk chocolate are:
 Milk chocolate contains significantly more calcium than the
darker stuff. It’s also possible the calcium and fatty acids found
in milk chocolate may have an additional heart-healthy effect.
 The consumption of milk chocolate led to improvements in
several cognitive functions, including memory, problem-solving,
and attention span. The researchers attributed these benefits to
the chocolate’s high levels of procyanidin (a flavonoid that can
reduce inflammation in the brain) and vitamin B1, which has an
energizing effect.
Disadvantages of milk chocolate are:
 Milk chocolate has almost the same properties as white
chocolate. In the United States, manufacturers are only
permitted to put 10% pure cocoa liquor into milk chocolate
products. You’d then be left to imagine what the other 90% of
the substances are. Just as the name implies, this sweet treat
comprises a high percentage of milk powder, condensed or
liquid milk. Luckily, all of these are non-organic. Coronary heart
disease, stroke, obesity, diabetes, and even cancer can be caused
by hydrogenated oils. So it’s just about taste and pleasure for a
kid who loves milk.
The advantages of dark chocolate are:
▪ Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese and a few
other minerals.
▪ The bioactive compounds in cocoa may improve blood flow in the arteries and cause a
small but statistically significant decrease in blood pressure.
▪ Dark chocolate improves several important risk factors for disease. It lowers the
susceptibility of LDL to oxidative damage while increasing HDL and improving
insulin sensitivity.
▪ Observational studies show a drastic reduction in heart disease risk among those who
consume the most chocolate.
▪ Studies show that the flavanols from cocoa can improve blood flow to the skin and
protect it from sun damage.
▪ Cocoa or dark chocolate may improve brain function by increasing blood flow. It also
contains stimulants like caffeine and theobromine.
Disadvantages of dark chocolate are:
▪ Side Effects from Caffeine:-dark chocolate has higher caffeine
content than both milk chocolate and white chocolate. Consuming
large amounts of dark chocolate can lead to an increased heart rate,
diarrhea, anxiety, irritability, nervousness, and dehydration.
▪ Kidney Stones:-Dark chocolate may increase your chances of having
kidney stones. Dark chocolate has oxalates in it. This can cause an
increase in urinary oxalate excretion.
▪ Migraine Headaches:-Dark chocolate contains a natural chemical
called tyramine. Tyramine triggers migraine headaches.
 EXPERIMENT

AIM: To analyze different chocolate samples.

APPARATUS: Test tube, filter paper, glass rod, watch glass, and spirit lamp.

CHEMICALS: Sodium Hydroxide, Copper Sulphate, Moliscli’s Reagent(C10H 7OH),

Fehling’s Solution A&B, Sulphuric Acid, Tollen’s Reagent, Ammonium Chloride,
Ammonium Hydroxide and Sodium Phosphate.

THEORY: To find the presence of proteins, fats, sugars, calcium, iron, magnesium,
and nickel, in chocolate of three kinds.
 PROCEDURE,OBSERVATION AND ANALYSIS

Test for Proteins

SR NO. EXPERIMENT OBSERVATION INFERENCE
1. 5ml of each sample Appearance of Presence of
taken in test tube. Add 1 violet color. PROTIEN.
pellet of NaOH to each
then add 1-2 drops of
CuSO4 solution.
RESULT: All samples contain proteins.
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 Test for Fats
SR NO. EXPERIMENT OBSERVATION INFERENCE
1. Take a small sample of Appearance of Presence of
each chocolate on translucent spot FAT in the
different pieces of filter around the sample sample.
paper. Fold and unfold which became larger
the paper to crush the on heating was
sample over a flame. observed.
RESULT: All the samples of chocolate contain fats.
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 Test for Sugar
SR NO. EXPERIMENT OBSERVATION INFERENCE
1. 5ml of each sample of chocolate taken in A purple ring is Presence of
different test tube. Add 1ml of water to each formed at the top. SUGAR in the
then add few drops of moliscli’s reagent (alpha sample.
naphthol in alcohol). Then add concentrated
H₂SO₄ drops along inner edge of the test tube.
2. Mix 2ml of Fehling’s Solution A&B in different Red-brown precipitate Presence of
test tubes. Add a pinch of the chocolate into was obtained. SUGAR in the
each test tube.Then the solution in the water sample.
bath.
3. 2ml of Tollen’s Reagent was taken I different A silver mirror surface Presence of
test tube. Add a pinch of the chocolate into each is formed. SUGAR in the
test tube.Then the solution in the water bath. sample.

RESULT: All the samples of chocolate contain sugar.

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

RESULT: All the samples of chocolate do not contain iron.

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 TEST FOR MAGNESIUM
SR NO. EXPERIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + NH4OH No white Absence of
+ Na₃PO₄ is made. This is precipitate was MAGNESIUM in
added to each sample of obtained. the sample.
chocolate solution taken in
different test tubes.

RESULT: All the samples of chocolate do not contain magnesium.

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 TEST FOR CALCIUM
SR NO. EXPERIMENT OBSERVATION INFERENCE
1. A mixture of NH4Cl + NH4OH + (NH4)2CO3. A white precipitate was Presence of
obtained. CALCIUM in the
sample.
2. With help of a glass rod each sample of chocolate Brick red colour flame Presence of
solution is placed on different watch glass. Add a was obtained. CALCIUM in the
drop of concentrated HCl and a paste is made of each sample.
sample. This paste from each sample is taken on the
tip of new glass rod and shown to blue flame of spirit
lamp.

RESULT: All samples of chocolate contain calcium.

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

RESULT: All the samples of chocolate do not contain nickel.

 CONCLUSION

• Chocolate of all three types contains proteins, fats, sugars, and

calcium. It doesn’t contain nickel, iron, or magnesium. Any
food product taken in moderation is good, similarly chocolate
has a lot of health benefits along with a remarkable taste. It
also has numerous side effects.
• Therefore chocolate can be consumed in moderation to enjoy
its benefits and to prevent any health complications caused by
it.
 LIMITATIONS OF THE STUDY

If one gets a wrong readings and results, then this might be due to the
following reasons:
 There might be some faulty equipment.
 There might be some mistake in following the procedure.
 There might be a human error (wrong data might be recorded, there might be
some mistakes in calculations, etc.)
 BIBLIOGRAPHY

The necessary information for the project is collected from the references stated below:
 https://simple.m.wikipedia.org/wiki/Chocolate
 https://www.history.com/topics/ancient-americas/history-of-chocolate
 https://en.m.wikipedia.org/wiki/Types_of_chocolate
 https://drhealthbenefits.com/food-bevarages/snack/health-benefits-white-chocolate
 https://tcho.com/blogs/news/the-surprising-health-benefits-of-milk-chocolate
 https://www.healthline.com/nutrition/7-health-benefits-dark-chocolate#section8
 https://www.livestrong.com/article/354232-health-risks-of-dark-chocolate/
 http://healthyinfo2.blogspot.com/2014/12/advantages-and-disadvantages-of-white.html?m=1
 http://www.fpbnyc.com/advantages-and-disadvantages-of-chocolate/
 www.todaysdietition.com
 www.teagasc.ie/research.com
THANK YOU