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Chemistry

The document is a chemistry investigatory project on analyzing chocolate samples. It was conducted by Prashasti Mattas, Niharika Singh, and Rhea Rao with guidance from their teacher Mrs. Vishu.K and laboratory assistant Mr. Pandu. The project involved testing samples of dark, milk, and white chocolate for proteins, fats, sugars, calcium, iron, and magnesium. The results showed all samples contained proteins, fats, and reducing sugars. All also contained calcium. However, none of the samples contained magnesium or nickel. The document provides an introduction on chocolate, materials used, procedures followed, observations recorded, and conclusions drawn from the analysis.

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561 views16 pages

Chemistry

The document is a chemistry investigatory project on analyzing chocolate samples. It was conducted by Prashasti Mattas, Niharika Singh, and Rhea Rao with guidance from their teacher Mrs. Vishu.K and laboratory assistant Mr. Pandu. The project involved testing samples of dark, milk, and white chocolate for proteins, fats, sugars, calcium, iron, and magnesium. The results showed all samples contained proteins, fats, and reducing sugars. All also contained calcium. However, none of the samples contained magnesium or nickel. The document provides an introduction on chocolate, materials used, procedures followed, observations recorded, and conclusions drawn from the analysis.

Uploaded by

Rheaneesme Cullen
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHEMISTRY

INVESTIGATORY
PROJECT
CHOCOLATE ANALYSIS

CLASS 12 A: PRASHASTI MATTAS,


NIHARIKA SINGH AND RHEA RAO
ACKNOWLEDGEMENTS

We would like to express a deep sense of

gratitude towards our chemistry teacher

Mrs.Vishu.K and laboratory assistant Mr. Pandu

for their constant support and guidance that led

to the completion of this project


Contents
 Introduction
 Experiment
 Observation
 Conclusion
 Precautions
 Bibliography
Introduction
Chocolate is a usually sweet, brown food preparation of roasted and ground
cacao seeds that is made in the form of a liquid, paste, or in a block, or
used as a flavoring ingredient in other foods. The earliest evidence of use
traces to the Olmecs (modern day Mexico), with evidence of chocolate
beverages dating to 1900 BC.[1][2] The majority of Mesoamerican people made
chocolate beverages, including the Maya and Aztecs.[3] The word "chocolate"
is derived from the Classical Nahuatl word chocolātl.[4]

The seeds of the cacao tree have an intense bitter taste and must be
fermented to develop the flavor. After fermentation, the beans are dried,
cleaned, and roasted. The shell is removed to produce cacao nibs, which are
then ground to cocoa mass, unadulterated chocolate in rough form. Once the
cocoa mass is liquefied by heating, it is called chocolate liquor. The
liquor also may be cooled and processed into its two components: cocoa
solids and cocoa butter. Baking chocolate, also called bitter chocolate,
contains cocoa solids and cocoa butter in varying proportions, without any
added sugar. Powdered baking cocoa, which contains more fiber than it
contains cocoa butter, can be processed with alkali to produce dutch cocoa.
Much of the chocolate consumed today is in the form of sweet chocolate, a
combination of cocoa solids, cocoa butter or added vegetable oils, and
sugar. Milk chocolate is sweet chocolate that additionally contains milk
powder or condensed milk. White chocolate contains cocoa butter, sugar, and
milk, but no cocoa solids.

Chocolate is one of the most popular food types and flavors in the world,
and many foodstuffs involving chocolate exist, particularly desserts,
including cakes, pudding, mousse, chocolate brownies, and chocolate chip
cookies. Many candies are filled with or coated with sweetened chocolate.
Chocolate bars, either made of solid chocolate or other ingredients coated
in chocolate, are eaten as snacks. Gifts of chocolate molded into different
shapes (such as eggs, hearts, coins) are traditional on certain Western
holidays, including Christmas, Easter, Valentine's Day, and Hanukkah.
Chocolate is also used in cold and hot beverages, such as chocolate milk
and hot chocolate, and in some alcoholic drinks, such as creme de cacao.

Although cocoa originated in the Americas, West African countries,


particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in
the 21st century, accounting for some 60% of the world cocoa supply.

With some two million children involved in the farming of cocoa in West
Africa, child slavery and trafficking were major concerns in 2018.[5][6]
However, international attempts to improve conditions for children were
failing because of persistent poverty, absence of schools, increasing world
cocoa demand, more intensive farming of cocoa, and continued exploitation
of child labor.

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of
chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order
of highest quantity of cocoa liquor first), are:

Fountain chocolate is made with high levels of cocoa butter, allowing it to flow gently over a
chocolate fountain to serve as dessert fondue.
Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla

Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla

White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

Usually, an emulsifying agent, such as soy lecithin, is added, though a few manufacturers prefer to
exclude this ingredient for purity reasons and to remain GMO-free, sometimes at the cost of a
perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived
from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same
mouthfeel.

The texture is also heavily influenced by processing, specifically conching (see below). The more
expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel,
regardless of whether emulsifying agents are added.
AIM: TO FIND OUT THE PRESENCE OF,

1. PROTEINS
2. FATS
3. SUGAR
4. CALCIUM
5. IRON
6. MAGNESIUM
7. NICKEL
IN SAMPLES OF DARK,WHITE AND MILK
CHOCOLATE
Material 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 (NH4Cl)

8. Ammonium Hydroxide (NH4OH)

9. Sodium Phosphate (Na3PO4)


Procedure For Analysis
Organic tests and Inorganic tests done to find the
presence 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.
OBSERVATIONS
1. Dark chocolate
Experiment Observations Inference
1.proteins

2.fats

3.sugars

4.calcium

5.magnesium

6.iron

7.nickel
2. Milk chocolate
Experiment Observation Inferenc
s e
1.proteins

2.fats

3.sugars

4.calcium

5.magnesiu
m

6.iron

7.nickel
3. White chocolate
Experiment Observations Inference
1.proteins

2.fats

3.sugars

4.calcium

5.magnesium

6.iron

7.nickel
RESULT:
1. All samples studied showed that they contain
PROTEIN.
2. All samples studied showed that they contain FAT
3. All samples studied showed that they contain
REDUCING SUGAR.
4. All samples studied showed that they contain
CALCIUM.
5. All samples studied showed that they do not contain
MAGNESIUM.
6. All samples studied showed that they do not contain
NICKEL.

CONCLUSION
BIBLIOGRAPHY
References:
 www.foodhealthinnovation.com
 www.todaysdietition.com
 www.teagasc.ie/research.com

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