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Chemistry Investigatory Project On Food Adulteration: Munesw
Chemistry Investigatory Project On Food Adulteration: Munesw
Investigatory
Project on
Food Adulteration
By:Surbhi
Class: XII
To: Mrs.Priyanka
Munesw Page 1
Munesw Page 2
CERTIFICATE
This is to certify that SURBHI of class XII
Roll no. 147 has satisfactorily completed
his chemistry investigatory project as
prescribed by the Bihar School
Examination Board (BSEB ) during the
academic year 2020-2021. .
Teacher
ACKNOWLEDGEMENT:
I would like to sincerely and profusely thank
my chemistry teacher Mrs. Priyanka, and our
lab attendant for their able guidance and
support in completing my project.
I would also like to extend my gratitude by
the principal for providing me with all the
facility that was required.
Signature of
the candidate
CONTENT
1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Experimental Work
Aim
Apparatus required
Procedure
Observations
Result & Precautions
Conclusion
7. Bibliography
OBJECTIVE
The Objective of this project is to study
some of the common food adulterants
present in different food stuffs.
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
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.
About the middle of the 19th cent. chemical and
microscopal knowledge had reached the stage that
food substances could be analyzed, and the subject
of food adulteration began to be studied from the
standpoint of the rights and welfare of the
consumer.
Theory
The increasing number of food producers and the
outstanding amount of import foodstuffs enables the
producers to mislead and cheat consumers.
APPARATUS REQUIRED :
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
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.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
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
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 add conc. HCl. Appearance of
magenta colour shows the presence of
yellow oxides of lead in turmeric powder.
OBSERVATION :
1. Adulteratio Heat small Appearance
n of amount of of oil
paraffin vegetable floating on
wax and ghee with the surface.
hydrocarbo acetic
n in anhydride.
vegetable Droplets of
ghee. oil floating
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 of pink
fat a mixture colour.
of
1mL of
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 effervescen
powder, sugar in a ce
washing test tube, observed.
soda in add a few
sugar drops of dil.
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 filtrate.
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 floats over
water.
9. Adulteratio Add small Dried
n of dried amount of papaya
papaya sample of seeds being
seeds in pepper to lighter float
pepper beaker over water
containing while pure
water and pepper
stir with a settles at
glass rod. the bottom.
Result:
The required analyses for adulterants in
food stuffs has been made.
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 coloured
sweets and buy only from reputed shops.
6. Do not buys sweets or snacks kept in open.
7. Avoid buying things from street side vendors.
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 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 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
shops.
BIBLOGRAPHY
1. Website
www.wikipedia.org
www.google.com
www.yahoo.com
2. BOOKS: