Professional Documents
Culture Documents
INVESTIGATORY PROJECT
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
2|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
om
E. c
Submitted for ALL INDIA SENIOR SCHOOL CERTIFICATE PRACTICAL
BS
iC
Salmiya-Kuwait
Examiner
3|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
Date _______________
Seal
4|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
Mrs. Shirley Zachariah, for her vital support, guidance and encouragement -
without which this project would not have come forth. I would also like to
express my gratitude to the lab assistant Mrs. Julie Sam for her support during
om
E. c
BS
iC
5|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
6|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
om
E. c
BS
iC
7|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
8|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
effect on health.
It is equally important for the consumer to know the common adulterants and
BS
iC
9|Page
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
In the past few decades, adulteration of food has become one of the
om
serious problems. Consumption of adulterated food causes serious diseases
like cancer, diarrhoea, asthma, ulcers, etc. Majority of fats, oils and butter are
paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick
powder and pepper is mixed with dried papaya seeds. These adulterants can
be easily identified by simple chemical tests.
E. c
certifies food products for their quality. Its objective is to promote the Grading
and Standardization of agricultural and allied commodities.
To detect the presence of adulterants in fat, oil and butter.
iC
REQUIREMENTS
10 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
PROCEDURE
om
small amount of vegetable ghee with acetic anhydride. Droplets of
oil floating on the surface of unused acetic anhydride indicates the
presence of wax or hydrocarbons.
(ii) Adulteration of dyes in fat
E. c
Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid
and 4mL of acetic acid. Appearance of pink or red colour
indicates presence of dye in fat.
(iii) Adulteration of argemone oil in edible oils
BS
REQUIREMENTS
PROCEDURE
11 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
om
Take small amount of sugar in a test-tube and shake it with little
water. Pure sugar dissolves in water but insoluble impurities do not
dissolve.
(ii) Adulteration of chalk powder, washing soda in sugar
E. c
To small amount of sugar in a test-tube, add few drops of dil. HCl.
Brisk effervescence of CO2 shows the presence of chalk powder or
washing soda in the given sample of sugar.
PROCEDURE
12 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
13 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
14 | P a g e
4. Adulteration of Pure sugar
various insoluble dissolves in water
substances in sugar but insoluble
impurities do not
dissolve.
.c om
Take small amount of sugar
in a test tube and shake it
with little water.
SE
CB
15 | P a g e
8. Adulteration of brick Add small amount of given Brick powder settles
powder in chilli red chilli powder in a beaker at the bottom while
powder containing water. pure chilli powder
floats over water.
9. Adulteration of dried Add small amount of sample Dried papaya seeds
papaya seeds in of pepper to beaker being lighter float
pepper containing water and stir over water while
with a glass rod. pure pepper settles
at the bottom.
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
i
life to make sure that such foods do not cause any health hazard. It is not
possible to ensure wholesome food only on visual examination when the toxic
food before purchase makes sure to ensure absence of insects, visual fungus,
foreign matters, etc. Therefore, due care taken by the consumer at the time
Secondly, label declaration on packed food is very important for knowing the
the food and the period of best before use. The consumer should avoid
.c
taking food from an unhygienic place and food being prepared under
SE
16 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
www.wikipedia.com
om
www.answers.com
E. c
BS
iC
www.google.com
17 | P a g e