Safdar Chemistry - Project - On - STUDY - OF - ADULTERANT
Safdar Chemistry - Project - On - STUDY - OF - ADULTERANT
Safdar Chemistry - Project - On - STUDY - OF - ADULTERANT
2| P a g
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
CERTIFICATE
This is to certify that I Safdar Hafiz of class
XII (Science) has successfully completed this
chemistry project on the topic “Study of
common food adulterants in fat, oil, butter,
sugar, turmeric power, chilli powder and pepper”
prescribed by Mr. Mriganka Chaliha , Chemistry
teacher of MBRS, Borjhar during the Academic
session 2022-23 as per the guidance issued by
the Central Board of Secondary Education.
3 | P a ge
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
Mr. Mriganka Chaliha , for his vital support, guidance and encouragement -
4 | P a ge
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
5 | P a ge
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
6 | P a ge
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
7 | P a ge
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
It is equally important for the consumer to know the common adulterants and
8 | P a ge
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
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.
9 | P a ge
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
REQUIREMENTS
PROCEDURE
10 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
REQUIREMENTS
PROCEDURE
11 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
REQUIREMENTS
PROCEDURE
12 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
13 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
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
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
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
14 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
www.wikipedia.com
www.answers.com
www.google.com
15 | P a g e