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    Class 12 Chem

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    Arut selvam
    This document is a certificate certifying that A. Swetha completed an annual investigatory project on "Adulterants in food stuff" for class 11 chemistry. It includes an introduction discussing the need to check adulteration of foodstuffs through legislation. The project report contains sections on theory, explaining common food adulterants and methods to detect them. It also describes an experiment aiming to detect adulterants in oils and butter using chemical tests.

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    Class 12 Chem

    Uploaded by

    Arut selvam
    27 views10 pages
    This document is a certificate certifying that A. Swetha completed an annual investigatory project on "Adulterants in food stuff" for class 11 chemistry. It includes an introduction discussing the need to check adulteration of foodstuffs through legislation. The project report contains sections on theory, explaining common food adulterants and methods to detect them. It also describes an experiment aiming to detect adulterants in oils and butter using chemical tests.

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    CLASS 12 CHEM

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    This document is a certificate certifying that A. Swetha completed an annual investigatory project on "Adulterants in food stuff" for class 11 chemistry. It includes an introduction discussing the need to check adulteration of foodstuffs through legislation. The project report contains sections on theory, explaining common food adulterants and methods to detect them. It also describes an experiment aiming to detect adulterants in oils and butter using chemical tests.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    27 views10 pages

    Class 12 Chem

    Uploaded by

    Arut selvam
    This document is a certificate certifying that A. Swetha completed an annual investigatory project on "Adulterants in food stuff" for class 11 chemistry. It includes an introduction discussing the need to check adulteration of foodstuffs through legislation. The project report contains sections on theory, explaining common food adulterants and methods to detect them. It also describes an experiment aiming to detect adulterants in oils and butter using chemical tests.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 10

    Classification | INTERNAL

    CERTIFICATE

    This is to certify that A.SWETHA has


    successfully completed the Annual Investigatory
    Project on the topic, "Adulterants in food stuff"
    in the academic year 2023– 2024 as per the CBSE
    syllabus for chemistry in CLASS XI in
    Adhyapana School CBSE, Madurai.

    Internal Examiner External


    Examiner

    "Adulterants in food stuff"

    Classification | INTERNAL
    Classification | INTERNAL

    A PROJECT REPORT SUBMITTED BY


    A.SWETHA
    In accordance to investigatory project of
    CLASS XII- 2023 – 2024
    IN
    DEPARTMENT OF CHEMISTRY

    Affiliation No: 1930311

    ADHYAPANA SCHOOL CBSE

    Madurai – Dindigul Highway , Paravai Post , Madurai-625402

    ACKNOWLEDGEMENT

    Classification | INTERNAL
    Classification | INTERNAL

    I am thankful to our Correspondent


    Mrs. Aruna M Visvessvar and our Dean of
    academics Mr. Visesh Aiyer and Principal
    Mrs. Rincy Jose for their continuous support
    and motivation.

    I like to express my sincere gratitude to my


    chemistry, Mrs. Sinu Danny. for her vital
    support, guidance and encouragement without
    which this project would not have come forth.
    I am thankful to my parents and classmates for
    their constant support.

    INDEX

    1. CERTIFICATE
    2. ACKNOWLEDGEMENT
    3. INTRODUCTION
    4. THEORY
    5. ACTIVITY

    Classification | INTERNAL
    Classification | INTERNAL

     AIM
     APPARATUS
     PROCEDURE
     RESULT
    6.BIBLIOGRAPHY

    OBJECTIVE
    The objective of this project is to study the
    adulterants of the food stuffs

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    Classification | INTERNAL

    INTRODUCTION
    Food is one of the 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.
    Adulteration of food-stuffs was so rampant,

    Classification | INTERNAL
    Classification | INTERNAL

    widespread and persistent that nothing short of a


    somewhat drastic remedy in the form of a
    comprehensive legislation became the need of the
    hour.

    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 19th cent. chemical and
    micros copal knowledge had reached the stage that
    food substances could be analysed, and the subject
    of food adulteration began to be studied from the
    standpoint of the rights and welfare of the
    consumer.

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    Classification | INTERNAL

    THEORY
    The increasing number of food producers and the
    outstanding amount of import foodstuffs enables
    the
    producers to mislead and cheat consumers.
    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
    behavior 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 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

    Classification | INTERNAL
    Classification | INTERNAL

    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

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    Classification | INTERNAL

    EXPERIMENT-1
    AIM: To detect the presence of adulterants in
    fat oil and butter.

    APPARATUS: 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

    Classification | INTERNAL
    Classification | INTERNAL

    Classification | INTERNAL

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