Adulteration

in sugar pdf

What is food adulteration ppt. How to check purity of sugar. What is food adulteration pdf. How to check adulteration in sugar.

Certificate This is to certify that Arsh Gera of class XII-A has successfully completed Chemistry Investigatory Project on the topic “Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper. ” under the guidance of Ms. Archana Sharma (Chemistry Teacher) as prescribed by the Central Board of Secondary
Education (CBSE) during the academic session 2022- 2023. _________ _________ ________ (Signature) Ms. Archana Sharma (Chemistry Teacher) (Signature) Examiner ACKNOWLEDEMENT I would like to express my special gratitude to my teacher Ms. Archana Sharma as well as our Vice Principal Ms. Manvinder Kaur who gave me the golden
opportunity and supported me to do this wonderful project on the topic Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper. This project also helped me in doing a lot of Research and I came to know about so many new things I am really thankful to them. I would also like to thank my Parents and my
Friends for helping me in doing this Project. INDEX S.NO. Content Pg.no. 1 Aim 1 2 Introduction 2 3 Theory 6 4 Experiment-1 10 5 Experiment-2 14 6 Experiment-3 17 7 Observation 22 8 Precautions 24 9 Conclusions 26 10 Bibliography 29 Page 1 of 29 Aim: Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and
pepper. 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. Adulteration of food- stuffs was so rampant, widespread and persistent that nothing short of a somewhat drastic remedy in the form of
a Page 2 of 29 comprehensive legislation became the need of the hour. To check this kind of anti-social evil a concerted and determined onslaught was launched by the Government by introduction of the Prevention of Food Adulteration Bill in the Parliament to herald an era of much needed hope and relief for the consumers at large. ‘Adulteration of
food stuffs and other goods’ is now included in Page 3 of 29 the Concurrent List (III) in the Constitution of India.
It has, therefore, become possible for the Central Government to enact all India legislation on this subject. The Bill replaces all local food adulteration laws where they exist and also applies to those States where there are no local laws on the subject.
Among others, it provides for •A Central Food Laboratory to which food samples can be Page 4 of 29 referred to for final opinion in disputed cases (clause 4), •A Central Committee for Food Standards consisting of representatives of Central and State Governments to advise on matters arising from the administration of the Act (clause 3), •The vesting
in the Central Government of the rule- making power regarding standards of quality for the Page 5 of 29 articles of food and certain other matters (clause 22) Theory The increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take
advantage of legal rules from the Page 6 of 29 ones who commit food adulteration is very difficult. The consciousness of consumers would be crucial. Ignorance and unfair market behaviour may endanger consumer health and misleading can lead to poisoning. So we need simple screening tests for their detection.
In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhoea, Page 7 of 29 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. Several agencies have been set up by the Government of India to remove adulterants from food stuffs. AGMARK: Acronym for Page 8 of 29 agricultural marketing.... this organization certifies food products for their quality. Its objectives to promote the Grading
and Standardization of agricultural and allied commode. Page 9 of 29 Experiment 1 AIM: To detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS: Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3 . PROCEDURE: Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone Page 10 of 29 oil.
These are detected as follows: i. 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 ii. Adulteration of dyes in fat- Heat 1mL of fat with a mixture of 1mL of conc.
sulphuric acid and Page 11 of 29 4mL of acetic acid. Appearance of pink or red colour indicates presence of dye in fat. iii. Adulteration of argemone oil in edible oils- Add small amount of oil in a test- tube, add few drops of conc. HNO3 and shake. Appearance of red colour in the acid layer indicates presence of argemone oil Page 12 of 29 Page 13 of 29
EXPERIMENT 2 AIM: To detect the presence of adulterants in sugar. REQUIREMENTS: Test-tubes, dil. HCl. PROCEDURE: Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows: i. Adulteration of various insoluble substances in sugar: Page 14 of 29 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: 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. Page 15 of 29
Page 16 of 29 Experiment 3 AIM: To detect the presence of adulterants in chilli powder, turmeric powder and pepper. REQUIREMENTS: 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 Page 17 of 29 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 solution and add 2 drops of potassium iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder. ii. Adulteration of yellow lead salts to turmeric powder To a sample of turmeric powder
Page 18 of 29 add conc. HCl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder. iii. 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. iv.

Adulteration of dried papaya seeds in pepper Page 19 of 29 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. Page 20 of 29 Page 21 of 29 Observation Page 22 of 29 Experiment Procedure Observation Adulteration of
paraffin wax and hydrocarbon in vegetable ghee Heatsmallamountof vegetablegheewith aceticanhydride. Dropletsof oil floating on the surfaceofunused aceticanhydride indicate the presence of wax or hydrocarbon Appearance of oil floating on the surface Adulteration of dyes in fat Heat 1mL of fat with a mixture of 1mL of conc. H2SO4
and4mLofacetic acid Appearance of pink colour.
Adulteration of argemone oil in edible oils Tosmallamountofoilina testtube,addfewdropsof conc. HNO3 &shake. No red colour Observed. Adulteration of various insoluble substances in sugar Takesmallamountofsugar inatesttubeandshake it with little water. Pure sugar dissolves in water but insoluble impurities do not dissolve. Adulteration of yellow
lead salts to turmeric powder Tosampleofturmeric powder,addconc.HCl. Appearance of magenta colour.

Adulteration of red lead salts in chilli powder To a sample of chilli powder, add dil.

HNO3. Filterthesolutionand add 2 drops of KI solution to the filtrate. Noyellowppt. Adulteration of brick powderinchilli powder Add small amount of given red chilli powder in a beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water. Adulteration of dried papaya seeds inPepper Add small amount of
sample of pepper to beaker containing water and stir with a glass rod. Add small amount of sample of pepper to beaker containing water and stir with a glass rod. Page 23 of 29 Precautions By taking a few precautions, we can escape from consuming adulterated products. 1. Take only packed items of well- known companies.

2.

Buy items from reliable retail shops and recognized outlets. 3.

Check the ISI mark or Agmark. 4. Buy products of only air tight popular brands. 5. Avoid craziness for artificially Page 24 of 29 coloured sweets and buy only from reputed shops. 6. Do not buy sweets or snacks kept in open. 7. Avoid buying things from street side vendors Page 25 of 29 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. It is not possible to ensure wholesome food only on visual examination when the toxic contaminants are present in ppm level. However, visual examination of the food before purchase makes sure to ensure absence Page 26 of 29 of insects, visual fungus, foreign
matters, etc. Therefore, due care taken by the consumer at the time of purchase of food after thoroughly examining can be of great help. Secondly, label declaration on packed food is very important for knowing the ingredients and nutritional value. It also helps in checking the freshness of the food and the period of best before use. The Page 27 of 29
consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions.
Such types of food may cause various diseases. Consumption of cut fruits being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shop. Page 28 of 29 Bibliography From the web : www.wikipedia.com www.scribd.com www.google.com Books: Class 12 Chemistry NCERT Part-1 Class 12 Chemistry
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