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Food Adulteration PDF
Food Adulteration PDF
INVESTIGATORY PROJECT
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CHEMISTRY LAB
XII B_________
of class
Salmiya , Kuwait.
Examiner
Date _______________
Seal
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S.No.
I.
II.
III.
IV.
V.
VI.
VII.
VIII.
IX.
Contents
Objective
Introduction
Theory
Experiment 1
Experiment 2
Experiment 3
Result
Conclusion
Bibliography
Page No.
6
8
9
10
11
12
13
14
15
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REQUIREMENTS
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3.
PROCEDURE
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as follows :
(i)
(ii)
(iii)
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(ii)
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(ii)
(iii)
(iv)
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EXPT. NO.
1.
EXPERIMENT
Adulteration of
paraffin wax and
hydrocarbon in
vegetable ghee
2.
Adulteration of dyes
in fat
3.
Adulteration of
argemone oil in edible
oils
Adulteration of
various insoluble
substances in sugar
4.
5.
6.
7.
8.
9.
PROCEDURE
Heat small amount of
vegetable ghee with acetic
anhydride. Droplets of oil
floating on the surface of
unused acetic anhydride
indicate the presence of wax
or hydrocarbon.
Heat 1mL of fat with a
mixture of 1mL of conc.
H2SO4 and 4mL of acetic acid.
To small amount of oil in a
test tube, add few drops of
conc. HNO3 & shake.
Take small amount of sugar
in a test tube and shake it
with little water.
OBSERVATION
Appearance of oil
floating on the
surface.
Appearance of pink
colour.
No red colour
observed
Pure sugar
dissolves in water
but insoluble
impurities do not
dissolve.
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