Professional Documents
Culture Documents
SUBMITED BY:APEKSHA
TEJWANI
GUIDED BY:MRS. SHEENA
CLASS:12 A
SCHOOL:QUEENS’ COLLEGE
THIS IS TO CERTIFY THAT THE PROJECT REPORT
ENTITILED “ADULTERATION OF FOOD STUFF”
SUBMITTED BY APEKSHA TEJWANI OF CLASS 12 A
OF QUEENS’ COLLEGE SCHOOL DURING THE
ACADEMIC YEAR 2012-13 IS A BONAFIDE PIECE OF
WORK.THE DATA SOURCES HAVE BEEN DULLY
ACKNOWLEDGED.
Teacher’s signature :
Principal’s signature:
ACKNOWLEDGEMENT
I WOULD LIKE TO EXPRESS MY SINCERE GRATITUDE
TO MY CHEMISTRY MENTOR MRS. SHEENA JAIN ,FOR
HER VITAL SUPPORT,GUIDANCE AND
ENCOURAGEMENTWITHOUT WHICH THIS PROJECT
WOULD HAVE NOT COME FORTH.I WOULD ALSO LIKE
TO EXPRESS MY GRATITUDE TO THE SCHOOL
PRINCIPAL MRS. GEETHA SOMASHEKHARAN AND THE
DIRECTOR MR. RAMESH MULCHANDANI FOR
PROVIDING ME AN OPPORTUNITY TO WORK ON THIS
PROJECT.
I (Apeksha tejwani) hereby declare that the
project entitled “ADULTERATION IN
FOOD STUFF” is a record of original work
done by me under the guidance from Mrs.
Sheena Jain, Queens’ College, Indore.
S. NO.. CONTENTS
1. OBJECTIVE
2. INTRODUCTION
3. TYPES OF ADULTERATION
4. HISTORY
5. THEORY
6. EXPERIMENT 1
7. EXPERIMENT 2
8. EXPERIMENT 3
9. RESULT
10. CONCLUSION
11. BIBLIOGRAPHY
The Objective of this
project is to study
some of the common
food adulterants
present in different
food stuffs.
In our daily life there are many unhygienic
and contaminated things for our health.
Most of our things our contaminated. Even
the food, which we eat, is adulterated. The
deliberate contamination of food material
with low quality, cheap and non-edible or
toxic substances is called food adulteration.
The substance, which lowers or degrades the
quality of food material, is called an
adulterant.
Adulteration brings a lot of easy money for the
traders, but it may spoil many lives. Food
adulteration can lead to slow poisoning and
various kinds of diseases, which can even result
in death. Adulteration makes the food items used
in our daily life unsafe and unhygienic for use.
The traders use it for their economic benefit
without thinking about its effect on the common
population of our country, which consumes it.
In India, the most common type of food
adulterations is of following types:
1.Milk :- It is adulterated by the addition of
water, starch, skim milk powder and removal
of cream.
2. Ghee :- It is adulterated with vanaspati and
animal fats such as pig's fat. In order to
improve the flavor of adulterated ghee
tributyrin is added.
3. Cereals :- Rice and wheat are mixed with
stones sand grit and mud to increase the bulk.
4. Flour :- Wheat flour is mixed with soapstone and
Bengal gram flour is adulterated with Kesari dal
or lathyrus flour.
5. Pulses :- They are adulterated with Kesari Dal
stones are added to pulses such as mott urad, and
masoor. Toxic chemical such as metanil yellow are
added to old stocks of pulses to improve their colour
appearance.
6. Edible Oil :- They are mixed with cheaper oil,
toxic oil (e.g. argemone oil) and mineral oil.
7. Honey :- It is adulterated with sugar and
jaggery.
Food Items with type of Adulteration or
Contamination
Food Items Adulteration/ Contamination
1. Non-Alcoholic : Non-permitted colours, Saccharin,
Beverages ducin, lead, arsenic and copper,
and Dirt and filth.
2. Baking powder: Citric acid.
3. Starchy foods: Foreign starches in arrowroot,
sand, dirt, etc.
4. Spices: Sand, grit, coal tar dyes, saw
dust, lead or lead chromate in
haldi, In shah zeera excessive
stalky and woody matter.
5. Coffee and
Tea: Coat tar dyes, excessive stuff, husk, tamarik
husk, sand and grit, used tea dust.