Chemistry Project

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ARMY PUBLIC SCHOOL

JHANSI

2021 – 2022

CHEMISTRY PROJECT
-TOPIC-

STUDY OF THE PRENSENCE OF OXALATE


IONS IN GUAVA FRUITS AT DIFFERENT
STAGES OF RIPENING

SUBMITTED BY: SUBMITTED TO:

NAME – SUDHANSHU Mr. RAJESH TRIVEDI

CLASS – 12th A

ROLL. NO. -

CERTIFICATE
2021 – 2022
NAME – SUDHANSHU PATRA

CLASS – 12th A

ROLL. NO. –

INSTITUTION – ARMY PUBLIC SCHOOL, JHANSI

This is to certify that SUDHANSHU PATRA student of class 12 th A has successfully


completed the project on the topic “Study of common food adulterant on fat
,oil ,sugar, turmeric powder ,chilli powder and pepper .” During the
academic year 2021-22.

Examiner’s signature Teacher in charge

Principal

Institution rubber stamp

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere
thanks to Mr. Rajesh Trivedi for his
encouragement and for all the guidance that he
provided on this project work. I take this
opportunity to express my deep sense of gratitude
to my parents for their invaluable guidance,
constant encouragement, constructive comments,
sympathetic attitude and immense motivation
which has sustained my efforts at all stages of my
life.
CONTENT
 Introduction
 Objective of the project
 Material required
 Procedure
 Observation
 Conclusion
 Bibliography

INTRODUCTION:
Food is one of the basic necessities for substance
of life. Pure,fresh and healthy diet is one of the
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
comprehensive that nothing short of a somewhat
drastic remedy .
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 19thcentury chemical and
microscopical knowledge had reached the stage
that food substances could be analyzed, and the
subject of food adulteration began to studied from
the standpoint of the rights and welfare of the
consumer.
In order to prevent adulteration of food products
by dishonest traders, the government has issued
‘The prevention of Food Adulteration Act’. The
Bureau of Indian Standards is the agency in India
that provide the certificate of reliability to food
manufacturers in India.
THEORY
The increasing number of food producers and the
outstanding amount of import foodstuffs enables the
producers to mislead and cheat consumers.
The population spurt in our country has given rise to
unemployment and poverty. The demand for food has
increased & our country has to import food grains, oil
etc. from other countries. This shortage of food and
ignorance of consumers is the main cause for
adulteration of foodstuffs by the unscrupulous traders. It
has become so common that the consumers have to run
from pillars to pillars to get a foodstuff which is not
adulterated.The consumers are not aware of hazards of
adulteration and pay heavily for consuming adulterated
food. If the consumer knows the ways and means to
check the commodities of daily use, they can save
themselves and there families from this mind-boggling
problem.
To differentiate those who take advantage of legal rules
from the 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 series 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 dried papaya seed.
These adulteration 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 agricultural marketing…this
organization certifies food products for their quality. Its
objective is to promote the grading and standardization
of agricultural and allied commode.
EXPERIMENT – 1
AIM :
To detect the presence of adulterants in fat, oil and
butter.

APPRATUS 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.

(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.

(iii) Adulteration of argemone oil in edible


oils:
To 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.
EXPERIMENT – 2
AIM:
To detect the presence of adulterants in sugar.
APPRATUS REQUIRED:
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
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.
EXPERIMENT – 3
AIM:
To detect the presence of adulterants in samples of
chilli powder, Turmeric powder and pepper.

APPRATUS 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 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.

(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
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.
OBSERVATION

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