Chemistry project

___________________________________________________________________

Chocolate analysis
Submitted by :

Shivani Solanki
&
Vansi modi
 Certificate
This is to certify that this ‘Chemistry Investigatory
Project’ on the topic ‘ Chocolate Analysis’ has been
successfully completed by Shivani H Solanki and
Vanshi D Modi of class XI B under the guidance of
Vidhi ma’am in particular fulfilment of curriculum
of Central Board of Secondary Education (CBSE)
leading to the award of annual examination of
the year 2021 – 2022.

Teacher Incharge External Examiner

 Acknowledgement

We are greatly thankful for the cooperation and

help from school authorities and chemistry
teacher Vidhi ma'am . The successful completion
of this investigatory project in chemistry lab.
Without their help and proper guidelines my
project might not have been completed .
 Index

• Introduction
• Theory
• Practical
• Conclusion
 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. Chocolates can alsobe 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 moulded to different shapes has become traditional on certain
festivals and occasions.

Chocolates are made from the seeds of COCOA trees. Spanish mythology consider these
trees were grown in the garden of the PARADISE and believed that the chocolates drink
was Divine. The cocoa trees 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 programme. In the modern

factories tons of bitter cocoa beans are turned into one of the world’s favorite's 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.
Chocolates is a highly commercialized and money making programme. In the modern factories
tons of bitter cocoa beans are turned into one of the world’s favorite's 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.

Usually the chocolates can be categorized into one the following group.
 Bitter
 Bitter sweets
 Unsweetened
 Dark sweetened
 Milk chocolates
 Cocoa powder
 Cocoa sauce/syrup

Varieties
There are three basic varieties of coca.criolo which has the best but the mildest powder forester
which is hardier plant and trinitario which is anatural hybrid of the two mentioned already.
Trinitario combines both flavour and hardness. More hybrids are being developed worldwide
to improve the quality of the bean,the yield increase and also resist to disease.
 Types Of chocolates
 Dark Chocolate
 White Chocolate
 Milk Chocolate
Manufacture
Pod pickers using long handled knives cut the ripe pods which grow on the both branches
of the coca trees. The pulp and beans are stalked into piles or boxes of large trays. They are
covered with banana leaves and left for fermentation over next 7 days.
Fermentation happens in a temperature of 120 degree F and hence the beans begin to
develop the characteristic colour and aroma. After 7 days fermentation beans are transferred
to be dried either in the sunlight or artificially lightened rooms. The ultimate brown colours
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.
History
The story of the chocolates span more than 2000 years .chocolates were first drunk rather
than being eaten. Though started in the tropical rainforest of central and South America
were cocoa was first grown, the tales of chocolate cultivation now circles the world.
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.
 Chocolates And 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.
Good Effects
Chocolate may be mild stimulant to humans cocoa has antioxidant activity. Antioxidants helps 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. 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. Some studies
has also observed a modest reduction in the blood pressure and flow mediated dilation after
consuming dark chocolates daily. Eating dark chocolates may also prevent arteriosclerosis
(Harding of the arteritis ). Thus the best type of chocolates that is benefit for you is dark
chocolates.
Bad Effect
While 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. And while sugar may give energy, too much of it can cause tooth decay and gum
disease if eating without regular and proper teeth brushing .

Sugar plays a harmful role in tooth decay by providing bacteria in your mouth with energy.
Bacteria begin to multiply faster,and plague begins to grow in size and thickness on your teeth.
Bacteria can also use sugar as a glue to cling to your teeth, making it difficult to get rid of just a
tooth brush. Dark chocolates contain a higher amount of caffeine than milk chocolates and this
can affect your health. Too much caffeine lead to hypertension anxiety dehydration and inability
to concentrate.
 Aim
To Find Out Presence Of
 Proteins
 Fats
 Calcium
 Sugar
 Iron

in chocolates.
 Chemical Required

•  Sodium hydroxide (NaOH)

• Copper sulphate (CuSO4)
• Moliscli’s Reagent C10H7OH)
• Fehling’s Solution A & B
• Sulphuric acid (H2SO4)
• Tollen’s Reagent
• Ammonium Chloride (NH4Cl)
• Ammonium Hydroxide (NH4OH)
• Sodium Phosphate (Na3PO4)
 Procedure for Experiment :-

Sr. Experiment Observation Inference

No.
A. Test For Proteins

1. 5ml of each sample taken in Appearance of violet color Presence of protein

test Tube add 1 pellet of Naoh
to Each then add 1-2 drops of
CuSO4 solution.

B. Test For Fats

2. Take a small sample of each Appearance of translucent Presence of fat
chocolate on different pieces sport around the sample
of filter paper which became larger on
fold & unfold the paper to heating.
crush the sample over flame
Sr. Experiment Observation Inference
No.

C. Test For Sugar

1. Mix 2 ml of Fehling A &B in Red- Brown PPT was Presence of Sugar
different test tube. obtained
Add a pinch of chocolate into
the each test tubes , then the
solution in water bath .

D. Test For Iron

2. Mixture of NH4Cl + NH4OH is No Brown PPT was Absence of Iron
made observed
This is add to each sample of
chocolate solution taken in
different test tube .
Sr.
No
Experiment Observation Inference
.

E. Test For Calcium

1. Add a mixture of Nh4OH + White PPT was Observed Presence of Calcium

(NH4)2CO3 to the sample. in the sample

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