PROJECT REPORT ON CHEMISTRY
ADULTERATION IN FOOD
Submitted by : Name : Class : School :
Signature of Teacher
This is hereby certify that Ms. student of
of session report
Jorhat. 2010-11 of School
. have completed this educational tour
successfully under my guidance and supervision.
.Certificate to be the bonafide work done by Miss …………………. P. in the ……………….. date ……………. During the year …………. in Submitted for All India Senior School Certificate Practical Examination held in Examiner : Date : ………………. of class …….T.. at Indian Public School
I would like to express my sincere gratitude to my chemistry mentor ………. guidance and encouragement without which this project would not have come forth.
. For her support during the making of the project. I would also like to express my gratitude to the lab assistant …………………….for her vital support.
No.CONTENTS Sl. 1 2 3 4 5 6 7 8 9 Topic Objective Introduction Theory Experiment Experiment Experiment Result Conclusion Bibliography
castor oil and hydrocarbons. TffIDRy: The increasing number of food producers and the outstanding amount of important foodstuffs enables the producers to mislead and cheat consumers. transportation and marketing. Red chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. So we need simple screening. adulteration of food has become on of the serious problems. To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult.The objective of this project is to study some of the common food adulterants food stuff. ulcers etc. countries or backward countries. Majority of fats. Consumption of adulteration food causes serious disease like cancer. oils and butter are paraffin wax. storing. It is equally important for the consumer to know the common
. This ultimately results that the consumer is either cheated or often become victim of disease. These adulteration can be easily identified by simple chemical tests. To consciousness of consumers would be crucial. diarrhea. Adulteration in food is normally present in its most crude form: prohibited substance are either added or partly or wholly substituted. Such types of adulteration are quite common in developing adulteration and their effect on health. Normally the contamination/ adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing. asthma. In the past few decades. Ignorance and unfair market behaviour may endanger consumer health and misleading can lead to positioning. tests of their detection.
ii. conc. HNO3. acetic anhydride.
. oil and butter Requirement :
Test-tube. Droplets of oil floating on the surface of unused acetic anhydride indicates the presence of wax or hydrocarbons. this organization certifies food products for their quality. Appearance of pink or red colour indicates presence of dye in fat.
Adulteration of dyes in fat heat 1ml of fat with mixture of 1 ml on conc. dyes and argemone oil.Several agencies have been set up by the Government of India to remove adulteration from food stuffs. Adulteration of paraffin wax and hydrocarbon in vegetable ghee heat small amount of vegetable ghee with acetic anhydride. acetic acid. These are detected as follows : i. Sulphuric acid and 4 ml acetic acid. H2SO4. Its objectives is to promote the Grading and Standardization of agricultural and allied commodities. • To detect the presence of adulteration in fat. conc. AGMARK : Acronym for agricultural marketing.
Procedure : Common adulteration present in ghee and oil are paraffin wax.
iii. Take small amount of sugar in a test-tube and shake it with little water. Appearance of red colour in the acid layer indicates presence of argemone oil. conc. HNO3. (ii). add few drops of con. dil. Adulteration of chalk powder. HCL. To detect the presence of adulteration in samples of chilli powder. • To detect of presence of adulteration in sugar Requirement : • Test-tube. turmeric powder and pepper. Requirement :
Test-tube. HNO3 and
shake. dil. Adulteration of various insoluble substance in sugar. HCL Procedure: Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows : (i). washing soda in sugar To small amount of sugar in a test-tube. HCL. KI solution
Adulteration of argemone oil in edible oils. Pure sugar dissolves in water but insoluble impurities do not dissolve. To small amount of oil in a test-tube. add few drops of dil. Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar.
Brick powder settles at the bottom while purr chilli powder floats over water. HCL. turmeric powder and pepper are red coloured lead salts. Adulteration of dried papaya seeds in pepper Add small amount of sample of pepper to a beaker containing water and stir with a glass road.Procedure: Common adulteration present in chilli powder. Adulteration of yellow lead salts to turmeric powder. indicates the presence of lead acid salts in chilli powder. (iv). To a sample of chilli powder. Adulteration of red lead salts in chilli powder. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder. Dried papaya seeds being lighter float over water pure pepper settles at the bottom. HNO3. They are detected of follows : (i). Filter the solution and add 2 drops of potassium iodide solution to the filtrate. yellow leads santsl and dried papaya seeds respectively. To a sample of turmeric powder and conc. (ii). Yellow ppt. (iii) Adulteration of brick powder in red chilli powder Add small amount of given red chilli powder in beaker containing water. add dil.
test tube. Adulteration dyes in fat Adulteration edible oils Adulteration of Heat 1ml of fat with mixture of 1ml of conc. Filter the
. Adulteration of To small amount of sugar in a chalk powder. H2SO4 and 4 ml of acetic acid of To small amount of oil in a conc. of Add small amount of given of To sample of turmeric
yellow lead salts powder.Adulteration hydrocarbon vegetable ghee
paraffin wax and vegetable ghee with acetic in anhydride. solution and add 2 drops of KI solution to the filtrate. HNO3 & shack. HCL turmeric
red lead salts in add dill HNO3. add conc. add few drops of
various insoluble in a test tube and shake it with substance in sugar little water. add a few drops of washing soda in dill. unused Droplet acetic floating on the surface of anhydride indicate the presence of wax or hydrocarbon. HCL sugar Adulteration to powder Adulteration chilli powder Adulteration of To sample of chilli powder. of Take small amount of sugar
argemone oil in test tube.
of Add small amount of sample water and stir with a glass rod
dried papaya seeds of pepper to beaker containing
CONCLUSION : The increasing number of food producers and the out standing amounts of imported food stuffs enables the producers to mislead and cheat consumers.brick powder in red chilli powder in a beaker chilli powder Adulteration in pepper containing water. However. To differentiate of those who take advantage of legal rules from the once who commit food adulteration is very difficult.
. The consciousness of consumers has become very crucial. how can we expect consequent behavior from them regarding controversial issues emerging day by day? In addition. So we need sanctions and judicial penalties with adequate restaning force to halt this process. ignorance and unfair market behaviors is endangering consumer health.