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Chemistry Project
Chemistry Project
Chemistry Project
SCHOOL
CHEMISTRY (043)
PROJECT ON TOPIC
TOPIC-
Food Adulteration
1. Cover Page
2. Certificate
3. Acknowledgement
4. Objective
5. Introduction
6. Theory
7. Experiment 1
8. Experiment 2
9. Experiment 3
10. Observation
11. Result
12. Precautions
13. Conclusions
14. Biblography
OBJECTIVE
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 paraffin wax, hydrocarbons, dyes and
argemone oil.
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 :
AIM :
To detect the presence of adulterants in sample
of chilli powder , turmeric and pepper.
APPARATUS REQUIRED:
Test-tubes, conc. HCL, dil HNO3, KL solution.
PROCEDURE:
Common adulterants present in chilli powder
termeric powder and pepper are red coloured
lead salts,yellow lead salts and dried papaya
seeds respectively. They are detected as
follows :
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NCERT CLASS XII
COMPREHENSIVE PRACTICAL MANUAL
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