project on study of potassium bisulphite as a food preservative under diffrent conditions of temperature and time

 
Bottle
No.  
Wt. of jam taken added  
Wt. of sugar  
Wt. of KHSO₃  
Observations (Days) 1 2 3 4 5 I 100 gms 5.00 gms 0.5gm NO
Change
  NO
Change
  NO
Change
  Few
Change
  Few
More
Change
  II 100 gms 10.00 gms 0.5 gm NO
Change
  NO
Change
  Few
Change
  Some
Change
  Few more
Change
  III 100 gms 15.00 gms 0.5 gm NO
Change
  Few
Change
  Few
Change
  Some
Change
  More
Change