Chemistry Project
Chemistry Project
Chemistry Project
JHANSI
2021 – 2022
CHEMISTRY PROJECT
-TOPIC-
CLASS – 12th A
ROLL. NO. -
CERTIFICATE
2021 – 2022
NAME – SUDHANSHU PATRA
CLASS – 12th A
ROLL. NO. –
Principal
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 :
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 :