Professional Documents
Culture Documents
2chemistry - Investigatory Food Adulteration by Prakhar Srivastava 12 A 2023-24
2chemistry - Investigatory Food Adulteration by Prakhar Srivastava 12 A 2023-24
INVESTIGATORY
PROJECT ON FOOD
ADULTERATION
CERTIFICATE PAGE
DAV PUBLIC SCHOOL, NTPC UNCHAHAR
PRAKHAR Page 1
THIS IS TO CERTIFY THAT PRAKHAR SRIVASTAVA OF CLASS
XII A ROLL NO ___________ HAS
SATISFACTORILY COMPLETED HIS CHEMISTRY
INVESTIGATORY PROJECT AS PRESCRIBED BY THE CBSE
DURING THE ACADEMIC YEAR 2023-2024
TEACHER INCHARGE:
ACKNOWLEDGEMENT:
I WOULD LIKE TO SINCERELY AND PROFUSELY
THANK MY CHEMISTRY TEACHER
MISS.VASUNDHRA BAJPAI, CHEMISTRY
TEACHER AND OUR LAB ATTENDANT FOR THEIR
PRAKHAR Page 2
ABLE GUIDANCE AND SUPPORT IN COMPLETING
MY PROJECT.
I WOULD ALSO LIKE TO EXTEND MY GRATITUDE
TO THE PRINCIPAL MR.D.K. MISHRA FOR
PROVIDING ME WITH ALL THE FACILITY THAT
WAS REQUIRED.
CANDIDATE’S SIGNATURE:
_______________
CONTENTS
1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. OBJECTIVE
PRAKHAR Page 3
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.
PRAKHAR Page 4
Figure 1
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.
PRAKHAR Page 5
PREVENTION OF FOOD ADULTERATION BILL IN THE PARLIAMENT TO HERALD
AN ERA OF MUCH NEEDED HOPE AND RELIEF FOR THE CONSUMERS AT LARGE.
THEORY
THE INCREASING NUMBER OF FOOD PRODUCERS AND THE OUTSTANDING
AMOUNT OF IMPORT FOODSTUFFS ENABLES THE PRODUCERS TO MISLEAD AND
CHEAT CONSUMERS.
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, 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.
PRAKHAR Page 6
SEVERAL AGENCIES HAVE BEEN SET UP BY THE GOVERNMENT OF INDIA TO
REMOVE ADULTERANTS FROM FOOD STUFFS.
PRAKHAR Page 7
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:
(ii) ADULTERATION OF DYES IN FAT HEAT 1ML OF FAT WITH A MIXTURE OF 1ML OF
CONC. SULPHURIC ACID AND 4ML OF ACETIC ACID. APPEARANCE OF PINK OR RED
COLOUR INDICATES PRESENCE OF DYE IN FAT.
PRAKHAR Page 8
AIM:
TO DETECT THE PRESENCE OF ADULTERANTS IN SUGAR.
APPARATUS REQUIRED:
TEST-TUBES, DIL. HCL.
PROCEDURE:
SUGAR IS USUALLY CONTAMINATED WITH WASHING SODA AND OTHER INSOLUBLE
SUBSTANCES WHICH ARE DETECTED AS FOLLOWS:
PRAKHAR Page 9
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:
PRAKHAR Page 10
T E N
PRAKHAR Page 11
1. ADULTERATION HEAT SMALL APPEARANCE
OF AMOUNT OF OF OIL
HYDROCARBON ACETIC
IN ANHYDRIDE.
VEGETABLE DROPLETS OF
ON THE
SURFACE OF
UNUSED
ACETIC
ANHYDRIDE
INDICATE THE
PRESENCE OF
WAX OR
HYDROCARBON
1 ml OF
PRAKHAR Page 12
3 ADULTERATION OF TO SMALL AMOUNT OF NO RED COLOR
PRAKHAR Page 13
RESULT:
THE REQUIRED ANALYSES FOR
ADULTERANTS IN FOOD STUFFS HAS BEEN
MADE.
PRAKHAR Page 14
PRECAUTIONS:
PRAKHAR Page 15
PRAKHAR Page 16
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.
PRAKHAR Page 17
BIBLOGRAPHY
1. WEBSITE
• www.wikipedia.org
• www.google.com
www.yahoo.com
•
2. BOOKS:
PRAKHAR Page 18