For class 10 and 11

1. CHEMISTRY
INVESTIGATORY
PROJECT
Chocolate analysis

2. D
E
C
L
A
R
A
T
I
O
N
Chocolate
analysis
Name –
Class-
Roll number-
Subject – Chemistry
D A T E - 1 4 . 2 . 2 0 2 0
I DO HEREBY DECLARE THAT
THE PROJECT BEEN ENTITLED
“ CHOCOLATE ANALYSIS”
BEING SUBMITTED IN MY
AUTHENTIC WORK IN
PARTIAL FULFILLMENTS OF
THE REQUIREMENTS FOR THE
CBSE CERTIFICATE

3. Sample
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M O N D A Y , F E B R U A R Y 1 , 2 0 X X 3
ALPHA WISDOM VIDHYASHRAM
SENIOR SECONDARY SCHOOL
CERTIFICATE
This is certify that this
project work is
submitted by
To the chemistry
department. And was
carried out by her
under guidance and
supervision during the
academic year 2021-
2022

4. ACKNOWLEDGMENT
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In the accomplishment of this project successfully many
people who best have owed upon me their blessings and
the heart pledged support, this time I am utilizing to
thank all the people who have been concerned with this
project.
Firstly I thank god for making me able to yield within the
span of completing this project. Then I would like to
thank my CHEMISTRY TEACHER and PRINCIPLE, whose
valuable guidance has been what helped me patch this
project and make it full proof success.
My teacher’s suggestion and instructions have served as
the major contributor towards the completion of this
project.
Also, I would like thank my parents and friends who have
helped me with their valuable suggestions and guidance,
which have been helpful in various phases of the
completion of this project.
M O N D A Y , F E B R U A R Y 1 , 2 0 X X 4

5. INDEX
Chocolate
analysis
o INTRODUCTION
oCHOCOLATE AND
HEALTH
o AIM
o CHEMICAL REQUIRED
o PROCEDURE FOR
ANALYSIS
o CONCLUSION
o BIBILOGRAPHY
t
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C H O C O L A T E A N A L Y S I S

6. C H A R T
INTRODUCTION
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•Chocolates have become one of the most
popular flavors in the world of today. They form
the basis 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 verities 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 verities cultivated today
and this framings is highly profitable.

7. TA B L E
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Chocolates is highly commercialized and
money making program. In the modern
factories tons of bitters cocoa beans are
turned into one of the world’s favorite
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.
1. Bitter
2. Bitter sweets
3. Unsweeted
4. Dark sweetened
5. Milk chocolates
6. Coco powder
7. Cocoa sauce/syrup

8. TA B L E
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CHOCOLATE AND
HEALTH
The health effect of chocolates refers to
the possible beneficial or deter mental,
physiological effects of eating chocolates
mainly for pleasure. Foe 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.

9. TA B L E
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CHOCOLATE AND
HEALTH
GOOD HEALTH- Chocolate may be
mild stimulant to humans cocoa has
antioxidant activity. Antioxidants help
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.
BAD HEALTH- 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.

10. T H E WAY T O G E T S TA R T E D I S T O
Q U I T TA L K I N G A N D B E G I N D O I N G .
Walt Disney
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10
Aim
To find out the presence of
Proteins
Fats
Calcium
Iron
Magnesium
Nickel
In chocolates
Chemicals required
1. Sodium hydroxide(NaOH)
2. Copper sulphate(CuSO4)
3. Sulphuric acid(H2SO4)
4. Ammonium chloride(NH4Cl)
5. Ammonium
carbonate((NH4)2CO3)
6. Ammonium hydroxide(NH4OH)
7. Sodium phosphate(Na3PO4)

11. T E A M
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PROCEDURE FOR
ANALYSIS
Organic and in organic tests were
done to find the presence of the
different minerals in chocolates.
Tests for identification of calcium of
calcium and magnesium( good
substances) and tests for
identification of lead and nickel(
poisonous substances) were also
done.

12. T I M E L I N E
Chocolate
analysis
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Test for protein
s.no Experiment Observation Inference
1.
5ml of
sample of
chocolate
is taken in
a test tube.
Add pellet
of NaOH to
it.. Add 1-2
drops of
CuS04
solution
APPEARANC
E OF VOLET
COLORATION
IS
OBERSERVE
D
PRESENCE
OF
PROTEIN IN
THE
SAMPLE
I. TEST FOR PROTEIN

13. T I M E L I N E
Chocolate
analysis
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Test for CALCIUM
S.no Experiment Observation Inference
1.
ADD A
MIXTURE
OF
NH4OH+(N
H4)2CO3 TO
THE
SAMPLE.
A WHITE
PRECIPITATE
WAS
OBTAINED.
PRESENCE
OF
CALCIUM
IN THE
SAMPLE
II. TEST FOR CALCIUM
2. WITH HELP OF A
GLASS ROD A
SAMPLE OF
CHOCOLATE
SOLUTION IS
PLACED ON
THE WATCH
GLASS. ADD A
DROP OF CONC.
HCL AND MIX IT
WELL TO MAKE
A PASTE.
BRICK
RED
COLOUR
FLAME
WAS
OBTAINED
PRESENC
E OF
CALCIUM
IN THE
SAMPLE.

14. T I M E L I N E
Chocolate
analysis
M O N D A Y , F E B R U A R Y 1 , 2 0 X X 14
Test for FAT
s.no Experiment Observation Inference
1.
TAKE A
SMALL
SAMPLE
OF
CHOCOLAT
E ON A
PIECE OF
FILTER
PAPER.
FOLD AND
UNFOLD
THE
PAPER TO
CRUSH
THE
SAMPLE
AND TAKE
IT OVER
THE
FLAME
APPEARA
NCE OF A
TRANSLU
CENT
SPOT
AROUND
THE
SAMPLE
WHICH
BECAME
LARGER
ON
HEATING
WAS
OBSERVE
D.
PRESENCE
OF FAT IN
THE
SAMPLE.
III. TEST FOR FAT

15. T I M E L I N E
Chocolate
analysis
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Test for IRON
s.no Experiment Observation Inference
1.
A MIXTURE
OF NH4CL
+NH4OH IS
MADE.
THIS IS
ADDED TO
A SAMPLE
OF
CHOCOLAT
E
SOLUTION
TAKEN IN A
TEST
TUBE.
NO
BROWN
PRECIPITA
TE WAS
OBTAINED.
ABSENCE
OF IRON
THE
SAMPLE
VI. TEST FOR IRON

16. T I M E L I N E
Chocolate
analysis
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Test for MAGNESIUM
s.no Experiment Observation Inference
1.
A MIXTURE
OF NH4CL+
NH4OH
NA3PO4 IS
MADE.
THIS IS
ADDED TO
THE
SAMPLE
OF
CHOCOLAT
E
SOLUTION
TAKEN IN A
TEST
TUBE.
NO WHITE
PRECIPITA
TE WAS
OBTAINED.
ABSENCE
OF
MAGNESIU
M THE
SAMPLE
V. TEST FOR MAGNESIUM

17. T I M E L I N E
Chocolate
analysis
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Test for NICKEL
s.no Experiment Observation Inference
1.
A MIXTURE
OF NH4CL+
NH4OH IS
MADE.
THIS IS
ADDED TO
THE
SAMPLE
OF
CHOCOLAT
E
SOLUTION
TAKEN IN
TEST
TUBE.PAS
S H2S GAS
THROUGH
THE
SOLUTION.
NO BLACK
PRECIPITA
TE WAS
OBTAINED.
ABSENCE
OF NICKEL
THE
SAMPLE
VI. TEST FOR NICKEL

18. M O N D A Y , F E B R U A R Y 1 , 2 0 X X 18
I. TEST FOR PROTEIN- All samples studied
showed that they DO contain protein
II. TEST FOR CALCIUM- All samples studied
showed that they DO contain Calcium
III. TEST FOR FAT- All samples studied showed
that they DO contain FAT
IV. TEST FOR IRON – All samples studied
showed that they DO NOT contain IRON
V. TEST FOR MAGNESIUM- All samples studied
showed that they DO NOT contain.
VI.TEST FOR NICKEL- All samples studied
showed that they DO NOT contain NICKEL.
TEST RESULTS

19. CONCLUSION
1.PROTEIN-
PRESENT
2.FATS- PRESENT
3.CALCIUM-
PRESENT
4.IRON- ABSENT
5.MAGNESIUM-
ABSENT
6.NICKEL-
ABSENT
M O N D A Y , F E B R U A R Y 1 , 2 0 X X 19

20. BIBLIOGRAPHY
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www.foodhealthinnovati
on.com
www.Wikipedia.org
www.todaysdietition.co
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