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Chemistry Project
Chemistry Project
CHEMISTRY PROJECT
GROUP MEMBERS :
AARYA N R NAI R
ABHIMANYU RV
NEERAJ SG
A D A R SH P
INDEX
1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. OBJECTIVE
4. INTRODUCTION
5. THEORY
6. EXPERIEMENT
Aim
Apparatus Required
Procedure
Result
Precautions
Conclusion
7. BIBLIOGRAPHY
OBJECTI
VE
The main objective of this project is to study and identify
some common food adulterants present in different food
substances.
EXPERIMENT
1:
-----------------------------------------
Aim:
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:
EXPERIMENT
2:
Apparatus Required:
Test-tubes, conc. HCI, dil. HNO, KI solution.
Procedure:
Common adulterants present in chili powder, turmeric powder
and pepper are red coloured lead salts, yellow lead salts and
dried papaya seeds respectively. They are detected as follows:
www.google.com
chat.openai.com
www.wikipedia.org
Books :
NCERT
textbook