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Chemistry Investigatory Project On Food
Chemistry Investigatory Project On Food
Chemistry
Investigatory
Project on
Food Adulteration
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Certiicate page
Teacher incharge
Internal examiner
External examiner
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Acknowledgement:
I would like to sincerely and profusely thank
my chemistry teacher Mrs. Madhu Saxena,
PGT (Chemistry) and our lab attendant for
their able guidance and support in completing
my project.
I would also like to extend my gratitude to the
principal Mrs. Jyoti Gupta for providing me
with all the facility that was required.
Signature of
the candidate
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CONTENTS
1. Certiicate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Experimental Work
Aim
Apparatus required
Procedure
Observations
Result & Precautions
Conclusion
7. Bibliography
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Objective
The Objective of this project is to study
some of the common food adulterants
present in different food stuffs.
Introduction
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Theory
The increasing number of food producers and the
outstanding amount of import foodstuffs enables the
producers to mislead and cheat consumers.
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Aim :
To detect the presence of adulterants in fat, oil and
butter.
APPARATUS REQUIRED :
Test-tube, acetic anhydride, conc. H2SO4, acetic
acid, conc. HNO3.
PROCEDURE :
Common adulterants present in ghee and oil are
parain wax, hydrocarbons, dyes and argemone
oil. These are detected as follows :
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AIM:
To detect the presence of adulterants in sugar.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
AIM :
To detect the presence of adulterants in samples of
chilli powder, turmeric powder and pepper.
APPARATUS REQUIRED:
Test-tubes, conc. HCl, dil. HNO3, 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 follows :
(i) Adulteration of red lead salts in chilli
powder To a sample of chilli powder, add
dil. HNO3. Filter the dil solution and add 2
drops of potassium iodide solution to the
iltrate. Yellow ppt. indicates the presence
of lead salts in chilli powder.
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OBSERVATION :
1. Adulteratio Heat small Appearance
n of amount of of oil
parain vegetable loating on
wax and ghee with the surface.
hydrocarbo acetic
n in anhydride.
vegetable Droplets of
ghee. oil loating
on the
surface of
unused
acetic
anhydride
indicate the
presence of
wax or
hydrocarbo
n.
2. Adulteratio Heat 1mL Appearance
n of dyes in of fat with a of pink
fat mixture of colour.
1mL of
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conc.
H2SO4 and
4mL of
acetic acid.
3. Adulteratio To small No red
n of amount of colour
argemone oil in a test observed
oil in edible tube, add
oils few
drops of
conc. HNO3
& shake.
4. Adulteratio Take small Pure sugar
n of various amount of dissolves in
insoluble sugar in a water but
substances test tube insoluble
in sugar and shake impurities
it with little do not
water. dissolve.
5. Adulteratio To small No brisk
n of chalk amount of efervescen
powder, sugar in a ce
washing test tube, observed.
soda in add a few
sugar drops of dil.
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HCl
6. Adulteratio To sample Appearance
n of yellow of turmeric of magenta
lead salts to powder, colour
turmeric add conc.
powder HCl.
7. Adulteratio To a sample No yellow
n of red of chilli precipitate.
lead salts in powder,
chilli add dil.
powder. HNO3. Filter
the solution
and add 2
drops of KI
solution to
the iltrate.
8. Adulteratio Add small Brick
n of brick amount of powder
powder in given red settles at
chilli chilli the bottom
powder powder in a while pure
beaker chilli
containing powder
water loats over
water.
9. Adulteratio Add small Dried
n of dried amount of papaya
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Result:
The required analyses for adulterants in
food stufs has been made.
Precautions :
By taking a few precautions, we can escape from
consuming adulterated products.
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Biblography
1. Website
• www.wikipedia.org
• www.google.com
• www.yahoo.com
2. BOOKS:
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