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    Food Adulterants

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    dolasen08

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    Food Adulterants

    Uploaded by

    dolasen08
    16 views14 pages

    Original Title

    FOOD ADULTERANTS

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    © © All Rights Reserved

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    16 views14 pages

    Food Adulterants

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    of 14

    ADITYA ACADEMY SECONDARY

    CHEMISTRY PROJECT
    AISSCE

    A
    A

    TODETECTTHE COMMON FOOD


    ADULTERANTS INFAT,OIL, BUTTER,SUGAR AND MILK
    SUBMITTED BY:
    NAME:
    CLASS: XII
    ROLL:

    . s,
    CERTIFICATE

    It i hereby to certify that the original and genuine

    westigation work has been carried out under


    our

    wpervision to inwetigate about the ubject matter


    ano the related data colection and investigatiow hay
    been completed solely ,incerely.and satisfactorily by
    f outgoing batch of clasy XIl of semion
    Aditya Academy Secondary,Barasat o n
    the project titted "Food Adulteration"

    Signature of teacher
    ACKNOWLEDGEMENT

    I would ike to enpresy my pecial thanky of gratitude to my

    principal madamm who gave


    chemistry teacher as wel as or

    the golden opportunity tor do this wonderfulproject,whicw

    also in doing lot of researchh anoI came to know


    helped me a

    about so many new thingy.I am really Hhankful to them

    Seconoly, I wold also ike to thank my parenty and friendy


    who helped me a lot in finalizing this projeot within the

    imited time fram

    Signature of the stuoent


    INDEX

    TOPIC PAGE N0.

    Certificate 1

    2
    Acknowledgement
    Introduction 3

    Aim 4

    Objective 1

    Objective 2 6

    Objective 3 7

    Objective 4 8

    Objective 5 9

    Result 10

    Conclusion 11

    12
    Bibliography
    INTRODUCTION
    People those who are engaged in occupation related to
    food processing and preserving add several substances
    to the food that degrade the quality of food materials.
    These substances are called adulterants. Adulterants
    are added because they are cheaper than food items.
    Most of the Indian spice and condiments which add
    taste and flavour to the food items are adulterated
    and contaminated. Selling adulterated food
    may help
    the traders and manufacturers earn a lot of money
    but their way of earning money harm many lives
    which is a crime. They are not concerned of the lives
    they are shattering. Food adulteration is a crime.A
    crime against life, humanity and society. It is a shame
    for the country.

    PURPOSE OF FOOD ADULTERATION


    The main purpose of foood adulteration is to earn
    maximum profit out of limited capital by adding
    artificial, harmful, substandard and toxic items to the
    food or deliberate extraction of some important
    constituents from the food items.
    AIM TO DETECT THE COMMON FOOD
    ADULTERANTS IN FAT, OIL, BUTTER, SUGAR AND
    MILK.

    APPARATUS REQUIRED
    MATERIALS
    Test tube
    .
    Test tube holder
    Test tube stand

    REAGENTS
    lodine solution
    Alcoholic solution of furfural
    Dilute HCL
    Concentrated H2S04
    Glacial CH3COOH
    Concentrated HN03
    OBJECTIVE 1

    AIM: To detect starchy materials in the given sample


    of butter.

    THEORY: Starchy material can be detected by iodine


    as iodine forms blue coloured
    complex with starch.
    APPARATUS REQUIRED

    Test tube
    .Test tube holder
    Test tube stand

    REAGENTS:

    lodine
    Sample of butter
    PROCEDURE: About 0.5 g of butter was taken in a test
    tube and about 1 ml of water was
    added to moist it
    and boiled. Then it was cooled for
    some time and a
    drop of iodine solution was added to it.

    OBSERVATION: Appearance of blue colour


    the presence of
    indicated
    starchy matter in the sample.
    OBJECTIVE 2

    AIM : To detect dyes in fats.

    THEORY: Oil and fats are mostly adulterated with dyes


    to improve the colour of the materials.

    APPARATUS REQUIRED:

    Test tube
    Test tube holder
    .Test tube stand

    REAGENTS

    Concentrated HzS04
    .Glacial CH3COOH
    PROCEDURE : About 1 ml of fat (Vanaspati Ghee) was
    mixed with 1 ml of concentrated H2S04 and glacial
    CH3COOH in the ratio 1:4 and heated for some time
    nearly for boiling. About 1 ml of edible oil was added
    with dilute HCl.

    OBSERVATION:Appearance of pink and red colour


    indicated the presence of dyes in fats.
    OBJECTIVE 3

    AIM:To detect the presence of argemone oil in edible


    oil.

    THEORY: Fats and oils are mostly adulterated with


    cheap varieties of similar materials. For example,
    mustard oil is adulterated with argemone oil.

    APPARATUS REQUIRED

    Test tube
    Test tube holder
    Test tube stand

    REAGENTS:

    Concentrated HNO3.

    PROCEDURE : About 1 ml of edible oil (Mustard Oil)


    was taken in a test tube and a few drops of conc.
    HNO; was added to it and shaken carefully.
    OBSERVATION: Appearance of orange and red color in
    acid layer indicated the presence of argemone oil in
    the edible oil.
    OBJECTIVE 4

    AIM To test the presence of vegetable ghee in desi


    ghee (By Bandouin Test)

    THEORY Oils and fats are adulterated with similar


    materials of cheap varieties.

    APPARATUS REQUIRED

    Test tube
    Test tube holder
    .Test tube stand
    REAGENTS

    Alcoholic solution of furfural


    Dilute HCl

    PROCEDURE : Small amount of desi ghee was taken in


    a test tube and 1 ml of dil. HCl was
    added to it with
    2-3 drops of 2% alcoholic solution of furfural and the
    contents were vigorously shaken.

    OBSERVATION: Appearance of red color in the acid


    layer showed that vegetable ghee was added with
    ghee as an adulterant.
    OBJECTIVE 5

    AIM: To detect the


    presence of adulterant such as
    chalk powder and
    washing
    soda in the given sample
    of sugar.

    THEORY: Common adulterants of sugar are


    washing
    soda and chalk powder. If
    any substance is left behind
    after dissolving sugar, then it is an indication of
    adulteration in it. Washing soda and chalk powder
    give effervescence with dil. HCl.

    APPARATUS REQUIRED:
    Test tube
    Test tube holder
    .Test tube stand
    REAGENTS

    .Distilled water
    Dilute HCl
    PROCEDURE : About 1 gm of sugar was taken in a test
    tube and a few drops of dil. HCl were added to it.

    OBSERVATION Brisk effervescence of CO2 showed


    the presence of chalk
    powder or washing soda in the
    sample.
    RESULT

    The presence of starch in butter is tested by


    adding a few drops of iodine solution which gives
    blue coloration.

    The presence of dyes in fats is detected by using


    conc. H2SO4 and glacial CH3C00H which gives pink
    and red coloration.

    The presence of argemone oil is detected by


    adding a few drops of conc. HNO3 which gives
    red or orange coloration.

    The presence of vegetable ghee in desi ghee is


    detected by Bandouin test using 1 ml of dil. HCl
    and 2-3 drops of 2% alcoholic solution of furfural
    which gives red coloration in acid layer.

    The presence of chalk powder or washing soda is


    detected by adding dil. HCl which produces brisk
    effervescence of CO2.
    CONCLUSION

    In the case of food products, its quality depends not


    only on its nutritional value but also on its safety for
    human consumption.

    Contaminated for adulterated food is a major source


    of human illness and suffering which results in
    excessive loss of nutrition.

    Ensuring the safety of food creates awareness and


    promotes consumer welfare above the malpractices.

    The government gives the certificates of reliability of


    the food products after meticulous
    inspection. Some of
    the regulating bodies are -

    FPO (Food Products Order)


    .ISI
    (Indian Standard Institution)
    BIS (Bureau of Indian Standards) earlier known
    as
    ISI.
    AGMARK (Agriculture Marketing)
    Codex Ailments Commission created in 1963.

    The food products which these marksS


    on are present
    are considered 100% pure for consumer
    consumption.
    BIBLIOGRAPHY

    -XII
    Comprehensive Chemistry Practical class
    Encarta Encyclopedia 2009
    -XII
    NCERT Chemistry Book Class
    Foosafetyhelpline.com
    en.wikipedia.org

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