STUDY OF SOHN FVELAMMAL EDUCATIONAL TRUST VELAMMAT VIDYALAYA VELAMMAL VIDYALAYA ANNEXURE MEL AYANAMBAKKAM Name : Batch no: Class : Regd. No: Certified that this is a bonafide Record of Practical work done by Mr. / Miss..... in the ..... Laboratory during the year .. Teacher - In - Charge Submitted for the Practical Examination it held on.....ACKNO’ LEDGEMENT In the accomplishment of this have bestowed their blessings me, | take this Opportunity to have been instrumental in ¢ project. Project successfully, many people and heart pledged support upon express my gratitude to all, who he successful completion of this Primarily, I express my deep sense of gratitude to the luminary, The Correspondent, Shri. M.V.M. VEL MOHAN, The Principal, Ms. KANCHANAMALA, Vice-Principal, Mr. DASARATHARAJAN, And Head Master Mr. GIRIDHARAN for providing the best of facilities and environment to bring out innovation and spirit of inquiry through this venture. lam deeply indebted to my teacher , without whose constructive feedback, this project would not have been successful. The valuable advice and suggestions for correction, modifications and improvement did enhance the quality of the task. I would also like to thank my parents, friends and all the members who contributed to this project was vital for the success of the project. lam grateful for their constant support and help.INDEX ee S.NO [CONTENT|P PAGE. NO) o 1 _|Introduction _ ss 20 _|Experiment - ci s a ae: 3 __|Experiment - 2. (08 al 14 ___Experiment - 3 fe ae a S Observation 6 Result a a. a 7 Conclusion 8 [Bibliography ic zINTRODUCTION Food is one of the basic necessities for sustenance of life. Pure, fresh and healthy diet is most essential for the health of the people .It is no wonder to say that community health is national wealth .The food we eat is absorbed by our body and used to run metabolic processes and sustain life. When food is contaminated with external sources (or) when its natural composition or quality is changed, it is adulteration. Food adulteration has serious effects on our health. The substances that lower the quality of food, when added to it, are called adulterants. It is a substance found within other food substances that hamper the natural quality of the food. The adulterant may be present in any form and in any quantity. Adulterants are mostly harmful and pose the ability to lower the potency of the product. Even if the adulterant is not harmful, it reduces the nutritional value of the food to a greater extent. Some adulterants are also identified as carcinogenic or lethal when exposed to them for a longer period. Different types of adulterants are used to adulterate different types of food. Adulterated food is dangerousbecause it may be toxic and can affect health and it could deprive nutrients essential for and development of a human being. The worst part is some adulterated food even causes cancer, the most life threatening disease. Also, in many cases which | have come across, many preenare women who consumed such adulterated food ended up with miscarriages because of Poor fetus growth and in some extreme cases the women died while delivering babies. Food adulteration is one of the serious challenges in the Indian society. Despite various measures and penalties, the problem continues to remain a big challenge. The saddest part is those who engage in such dirty practice do not leave even infants’ milk products and life saving medicines. Adulteration of food is a menace to the society and the perpetrators cannot be let off lightly. New food safety law on anvil to check menace Life term for food adulteration soon Proper growthEXPERIMENT 4 To detect the presence of adulterants in fat, oil and butter, APPARATUS REQUI Test-tube, acetic anhydride, conc. H2S04,acetic acid, conc. HNO3 ROCEDURE Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. These are detected as follows: 1. Adulteration of paraffin wax and hydrocarbon in vegetable ghee. Heat 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. 2. Adulteration of dyes in fat Heat 1mt of fat with a mixture of 1mL of conc. sulphuric acid and amt of acetic acid. Appearance of pink or red colour: indicates presence of dye in fat. 3. Adulteration of argemone oil in edible oil. To small amount of oil rH ‘a test-tube, add few drops of conc.HNO3 and snes Appearance of red colour in the acid layer indicates presence of argemone oll.EXPERIMENT 2 To detect the presence of adulterants in sugar. APPARATUS REQUIRED Test-tubes, dil. HCI. PROCEDURE Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows : 1. Adulteration of various insoluble substances in sugar 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. 2. Adulteration of chalk powder, washing soda in sugar To small amount of sugar in a test-tube, add few drops of dil. HCI ,Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar. To detect the presence of adulterants in samplesEXPERIMENT 3 AIM To detect the presence of adulterants in chilli powder, turmeric pepper. powder and APPARATUS REQUIRED rest-tubes, conc. HCI, dil. 13 , KI solution PROCEDURE Common adulterants present in chilli powder, turmeric powder and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follow: 1. Adulteration of red lead salts in chilli powder To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2 drops of potassium iodide solution to the filtrate .Yellow ppt. indicates the presence of lead salts in chilli powder. 2. Adulteration of yellow lead salts to turmeric powder To a sample of turmeric powder add conc. HCI. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder. 3. Adulteration of brick powder in red chilli powder ‘Add small amount of given red chilli powder in beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water. 4, Adulteration of dried papaya seeds in pepper Add small amount of sample of pepper to a beaker containing water: ‘and stir with a glass rod. Dried papaya seeds being lighter float over water while pure Pepper settles at the bottomOBSERVATION [TABLE EXP.NO EXPIREMENT | ADULTERANTS OBSERVATION 1 Butter | Dyes | Appearance of | 7 ae | - pink colour Fat Oil Argemone Oil | Red colour is not oe | a ___| observed _ 2 Sugar Washing Soda No brisk and Chalk | effervescence Powder 7 Chilli Powder Red Lead Salt No yellow (ind __| precipitate Turmeric Yellow Lead Salt | Appearance of Powder magenta colour Pepper ‘| Dried Papaya Dried papaya Seeds seeds being | lighter float over water while pure pepper settles at bottomRESULT The analysis for adulterance in food is listed, CONCLUSION Selection of wholesome and non-adulterated food is essential for daily life to make sure that such foods do not cause any health hazard. By taking a few precautions, we can escape from consuming adulterated products. 1. Buy items from reliable retail shops and recognizedoutlets. 2. Check the IS! mark or Agmark. 3. Buy products of only air tight popular brands. 4. Avoid craziness for artificially colored sweets and buyonly from reputed shops. 5. Do not buy sweets or snacks kept in open.BILIOGRAPHY :/Noww slideshare.net rup/study-of-adulterants-in-food-s| https://www. scribd.com/document/496506338/Document-1-1 sl (36779424/Chemi jatory Project on Food