Manan Aggarwal, a class 12 student at Lord Mahavira Academy, conducted a chemistry project on studying common food adulterants under the guidance of his teacher Mr. Nitant Jain. The project involved experiments to test for common adulterants in foods like ghee, oil, sugar, chilli powder, turmeric powder, and salt. Tests were performed using various chemicals and observations were recorded. Adulterants like argemone oil in mustard oil and vanaspati ghee in desi ghee were detected. The conclusion highlighted the need for consumer awareness and legal actions to prevent adulteration for public health.
This document is a chemistry project report submitted by a class 12 student on the topic of studying food adulterants. It contains an introduction outlining the problems of food adulteration. The report then describes common food adulterants found in items like ghee, oil, sugar, chilli powder and turmeric powder. It includes the aims, apparatus, chemicals and procedures for experiments to test for these adulterants. The results of the experiments show instances where adulterants were detected. The conclusion stresses the need to curb food adulteration, while precautions for consumers are also outlined.
1) Sayan Mandal, a class 12 student, completed an investigatory chemistry project on food adulteration.
2) The project involved experiments to detect common adulterants in foods like oils, sugar, spices using simple chemical tests. Adulterants like paraffin wax, dyes, and argemone oil were tested for in oils.
3) The experiments found evidence of adulteration in some samples, like appearance of oil droplets when testing vegetable ghee, indicating paraffin wax or hydrocarbons. Other samples did not show signs of adulteration.
Chemistry projecton adureants in food by animesh aryaAnimesh Arya
The document discusses a chemistry project on studying common food adulterants. It outlines experiments to test for adulterants in foods like ghee, sugar, chilli powder and turmeric powder. The results of the experiments show various adulterants like starch in ghee and brick powder in chilli powder that can cause health issues if consumed.
This document is a chemistry investigatory project on food adulteration by a student named Shivansh Tomar. The project investigates common food adulterants through a series of experiments. The experiments detect adulterants like paraffin wax, dyes, argemone oil in ghee and oil. Adulterants like washing soda, chalk powder in sugar and lead salts, brick powder, dried papaya seeds in spices are also detected. Simple chemical tests involving acids and reagents show color changes indicating the presence of adulterants. The results found no adulterants in the tested food samples. Precautions for consumers to avoid adulterated food are provided.
This document is a chemistry investigatory project on food adulteration by a student named Shivansh Tomar. The project investigates common food adulterants through a series of experiments. The experiments detect adulterants like paraffin wax, dyes, argemone oil in ghee and oils, and adulterants like washing soda, chalk powder, dried papaya seeds in sugar, chilli powder, and pepper. The results of the experiments did not find any adulterants present in the tested food samples. The project emphasizes the importance of avoiding adulterated food for health reasons and provides some precautions consumers can take to reduce risks of consuming adulterated products.
This document contains an introduction to a student project on studying common food adulterants. It includes an aim, theoretical background on food adulteration issues in India, lists of common adulterated food items and their adulterants, descriptions of experiments conducted to test for adulterants in various foods, observations and results of the experiments, health effects of some adulterants, precautions consumers can take, government measures to prevent adulteration, and a conclusion.
This chemistry investigatory project studied common food adulterants. Tests were performed to detect adulterants like paraffin wax, dyes, and argemone oil in ghee and oils. Adulterants like washing soda, chalk powder, and insoluble substances were tested for in sugar. Tests also identified adulterants like lead salts, brick powder, and dried papaya seeds in spices like chilli powder, turmeric powder, and pepper. The results of the analyses found no adulterants present in the tested food stuffs. The project emphasized the importance of ensuring food is free from contaminants and adulterants for health and safety.
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The document is a chemistry project investigating common food adulterants. It includes an introduction describing food adulteration and its health effects. Several experiments are described to test for adulterants such as paraffin wax in ghee/oil, dyes in fat, argemone oil in edible oils, insoluble substances and washing soda in sugar, lead salts in turmeric and chili powder, and dried papaya seeds in pepper. The results found adulteration of turmeric powder with yellow lead salts and chili powder with brick powder. The conclusion stresses the importance of selecting wholesome, non-adulterated foods and checking for adulterants by visual examination and label declarations.
This document is a chemistry project report submitted by a class 12 student on the topic of studying food adulterants. It contains an introduction outlining the problems of food adulteration. The report then describes common food adulterants found in items like ghee, oil, sugar, chilli powder and turmeric powder. It includes the aims, apparatus, chemicals and procedures for experiments to test for these adulterants. The results of the experiments show instances where adulterants were detected. The conclusion stresses the need to curb food adulteration, while precautions for consumers are also outlined.
1) Sayan Mandal, a class 12 student, completed an investigatory chemistry project on food adulteration.
2) The project involved experiments to detect common adulterants in foods like oils, sugar, spices using simple chemical tests. Adulterants like paraffin wax, dyes, and argemone oil were tested for in oils.
3) The experiments found evidence of adulteration in some samples, like appearance of oil droplets when testing vegetable ghee, indicating paraffin wax or hydrocarbons. Other samples did not show signs of adulteration.
Chemistry projecton adureants in food by animesh aryaAnimesh Arya
The document discusses a chemistry project on studying common food adulterants. It outlines experiments to test for adulterants in foods like ghee, sugar, chilli powder and turmeric powder. The results of the experiments show various adulterants like starch in ghee and brick powder in chilli powder that can cause health issues if consumed.
This document is a chemistry investigatory project on food adulteration by a student named Shivansh Tomar. The project investigates common food adulterants through a series of experiments. The experiments detect adulterants like paraffin wax, dyes, argemone oil in ghee and oil. Adulterants like washing soda, chalk powder in sugar and lead salts, brick powder, dried papaya seeds in spices are also detected. Simple chemical tests involving acids and reagents show color changes indicating the presence of adulterants. The results found no adulterants in the tested food samples. Precautions for consumers to avoid adulterated food are provided.
This document is a chemistry investigatory project on food adulteration by a student named Shivansh Tomar. The project investigates common food adulterants through a series of experiments. The experiments detect adulterants like paraffin wax, dyes, argemone oil in ghee and oils, and adulterants like washing soda, chalk powder, dried papaya seeds in sugar, chilli powder, and pepper. The results of the experiments did not find any adulterants present in the tested food samples. The project emphasizes the importance of avoiding adulterated food for health reasons and provides some precautions consumers can take to reduce risks of consuming adulterated products.
This document contains an introduction to a student project on studying common food adulterants. It includes an aim, theoretical background on food adulteration issues in India, lists of common adulterated food items and their adulterants, descriptions of experiments conducted to test for adulterants in various foods, observations and results of the experiments, health effects of some adulterants, precautions consumers can take, government measures to prevent adulteration, and a conclusion.
This chemistry investigatory project studied common food adulterants. Tests were performed to detect adulterants like paraffin wax, dyes, and argemone oil in ghee and oils. Adulterants like washing soda, chalk powder, and insoluble substances were tested for in sugar. Tests also identified adulterants like lead salts, brick powder, and dried papaya seeds in spices like chilli powder, turmeric powder, and pepper. The results of the analyses found no adulterants present in the tested food stuffs. The project emphasized the importance of ensuring food is free from contaminants and adulterants for health and safety.
Fuck you scrib you focking son of a bitch man with...davev384
The document is a chemistry project investigating common food adulterants. It includes an introduction describing food adulteration and its health effects. Several experiments are described to test for adulterants such as paraffin wax in ghee/oil, dyes in fat, argemone oil in edible oils, insoluble substances and washing soda in sugar, lead salts in turmeric and chili powder, and dried papaya seeds in pepper. The results found adulteration of turmeric powder with yellow lead salts and chili powder with brick powder. The conclusion stresses the importance of selecting wholesome, non-adulterated foods and checking for adulterants by visual examination and label declarations.
The document is a chemistry project report on studying food adulterants. It includes an introduction outlining the objective to study common food adulterants. It describes experiments conducted to detect adulterants in fats/oils, sugar, and spices. Tests identified adulterants like paraffin wax in ghee, dyes in fat, and argemone oil in edible oils. Tests on sugar identified insoluble substances and washing soda. Tests on spices identified lead salts in chili and turmeric and brick powder and papaya seeds as adulterants. The conclusion emphasizes the importance of choosing non-adulterated food for health and avoiding purchasing food from unhygienic sources.
This document discusses experiments to detect common food adulterants. It begins with introducing the objective to study food adulterants. It then describes three experiments to detect adulterants in oils/fats, sugar, and spices. The first experiment examines oils for paraffin wax, hydrocarbons, and dyes. The second tests sugar for insoluble substances. The third analyzes spices for lead salts, brick powder, and dried papaya seeds. Observations of each experiment are provided. The document concludes that selecting non-adulterated food is important for health and consumers should carefully examine foods.
This chemistry project aims to study common food adulterants. The introduction discusses how adulteration has become a serious problem, as adulterated food can cause diseases. Several experiments are described to test for common adulterants in foods like sugar, ghee, oil, chilly powder, and turmeric powder. The tests detect adulterants like chalk powder, washing soda, vanaspati ghee, and brick powder. A table lists common food products, their adulterants, and resulting diseases. The conclusion provides some precautions consumers can take to avoid adulterated products, such as only buying from reputed brands and shops.
This document outlines a chemistry investigatory project on studying common food adulterants in various products like oils, fats, butter, sugar, turmeric powder, chili powder, and pepper. It describes 3 experiments conducted to detect adulterants - testing for dyes in fats, argemone oil in edible oils, and insoluble substances in sugar. Observations showed adulterants like pink coloration in fats and insoluble impurities not dissolving in sugar tests. The conclusion emphasizes the importance of selecting non-adulterated foods for health and avoiding unhygienic food sources.
STUDY OF ADULTERANTS IN FOOD STUFFS.pdfSahanaKannan2
This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).
"Adulteration of food" -Chemistry investigatory poject (class 12)Sailesh5908
I have uploaded the complete document, with all the pages including the cover page, the acknowledgement, certificate and contents along with the Project content. Just download it and modify it and your project is ready, if that is all you have wanted. Otherwise use it as a reference for your project. "!!! IF YOU FIND IT WORTHY AT ALL, THEN GIVE ME A LIKE !!!" - It will motivate me to upload more such documents. -THANK YOU
chemistry investigatory project on adulterants in foodAnurag Yadav
This document is a chemistry project report submitted by Anurag Yadav to his teacher, Mrs. Shobhana Chauhan. The project involved studying common food adulterants through a series of experiments. The experiments tested samples of ghee, oil, sugar, milk, besan, chili powder, turmeric powder, and pepper for adulterants like paraffin wax, heavy metals, starch, and dried seeds. The results of the experiments found adulteration in some samples. The conclusion emphasizes the importance of selecting non-adulterated food for health and avoiding impure foods from unhygienic sources.
Adulteration of food is a serious problem that can cause health issues. Common adulterants include things like chemicals, cheaper substitutes, or removal of valuable ingredients from foods like milk, spices, cereals and more. This deceives consumers and can lead to diseases. The government has established agencies and passed laws like the Prevention of Food Adulteration Act to set food standards, conduct testing, and regulate the food industry to protect consumers from unsafe adulterated foods. It is important for consumers to be aware of adulterants and check food labels, sources and visual signs of contamination.
Food adulteration is a major issue in India. A 2012 study found that 68% of milk samples tested failed quality standards, with adulteration including detergent, fat, and urea. Eggs were also found to be contaminated. Many foods are intentionally or incidentally adulterated, posing health risks. The Food Safety and Standards Act of 2006 aims to prevent adulteration by setting standards and regulating the food industry. Selection of safe, unadulterated food requires awareness of labeling and potential contaminants.
Food adulteration refers to adding unwanted substances or removing valuable ones from food. Major incidents in India found high levels of adulteration in milk, eggs, and Maggi noodles. The Food Safety and Standards Authority of India (FSSAI) found violations in Maggi including excessive lead and misleading labeling. Many food products are commonly adulterated such as milk, spices, honey, and oils. The Prevention of Food Adulteration Act of 1954 aims to protect public health from harmful adulterated food. The FSSAI regulates food safety and standards in India.
METHODS FOR DETECTION OF COMMON ADULTERANTS IN FOODvivatechijri
Food is essential forliving. Food adulteration deceives consumers and can endanger their health. The
purpose of this document is to list common food adulterant methods commonly found in India. An adulterant is
a substance found in other substances such as food, cosmetics, pharmaceuticals, fuels, or other chemicals that
compromise the safety or effectiveness of that substance. The addition of adulterants is called adulteration. The
most common reason for adulteration is the use of undeclared materials by manufacturers that are cheaper than
the correct and declared ones. The adulterants can be harmful or reduce the effectiveness of the product, or
they can be harmless.
A PROJECT WORK - on detection of adultration in some comman foodTanisKhan
Tanis, a class 12 student, completed a chemistry project on detecting adulterants in common foods under the guidance of their teacher, Mr. Yogesh Swami. The project involved studying common food adulterants, their impact on health, and developing several chemical tests to identify adulterated foods, including tests for metals in pulses, artificial colors in oils, and starches or water in milk. Tanis expressed gratitude for all those who supported the project, particularly their teacher who provided ongoing advice and encouragement from the initial concept through completion.
Milk adulteration is a major issue in Pakistan that decreases the nutritional value and increases health risks. Common adulterants added to milk include water, urea, formalin, starch, bicarbonates, detergent, salt, and vegetable oil. Tests are conducted in milk laboratories to detect adulterants using methods like DMAB for urea and titration for acidity. Safety protocols must be followed in laboratories, and awareness campaigns along with infrastructure improvements throughout the milk supply chain can help address milk safety issues.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Food adulteration and analysis by Suresh BiMicro Lab
Suresh B I presented on food adulteration. The objectives were to introduce types and categories of food adulteration, analyze common adulterants in foods, discuss harmful effects, and approaches for control. Common adulterants discussed included water in milk, coal tar dyes in ghee, and lead chromate in pulses. Analytical tests were provided to detect adulterants in various foods. Food adulteration poses health risks like loss of eyesight, liver damage, and cancer. Controls include regulations, education, and increasing food testing laboratories.
FOOD ADULTERATION OF FALAKATA POLYTECHNICNsanjay.pptxSnjyMj
This document discusses food adulteration in India. It defines food adulteration as the addition of substances that affect the natural composition and quality of food. Adulteration can be intentional or unintentional. Common reasons for adulteration include increasing profits by reducing costs. Many foods like coffee, chili powder, honey, and milk are often adulterated with substances like chicory, brick powder, sugar, and water respectively. The Prevention of Food Adulteration Act of 1954 aims to prohibit adulterated foods and protect consumer health. Strict implementation of standards, testing, consumer awareness, and certification can help control food adulteration.
The document discusses food adulteration and methods to detect common adulterants. It notes that food is often adulterated to increase profits by replacing expensive ingredients with cheaper alternatives. Several common adulterants like metanil yellow in turmeric and chalk powder in flour are mentioned. Simple chemical tests to identify adulterants like lead salts in chilli powder and dried papaya seeds in pepper are also described. The document emphasizes the importance of selecting non-adulterated food for health and avoiding street vendors and unhygienic food.
Indira awas yojana housing scheme renamed as PMAYnarinav14
Indira Awas Yojana (IAY) played a significant role in addressing rural housing needs in India. It emerged as a comprehensive program for affordable housing solutions in rural areas, predating the government’s broader focus on mass housing initiatives.
The document is a chemistry project report on studying food adulterants. It includes an introduction outlining the objective to study common food adulterants. It describes experiments conducted to detect adulterants in fats/oils, sugar, and spices. Tests identified adulterants like paraffin wax in ghee, dyes in fat, and argemone oil in edible oils. Tests on sugar identified insoluble substances and washing soda. Tests on spices identified lead salts in chili and turmeric and brick powder and papaya seeds as adulterants. The conclusion emphasizes the importance of choosing non-adulterated food for health and avoiding purchasing food from unhygienic sources.
This document discusses experiments to detect common food adulterants. It begins with introducing the objective to study food adulterants. It then describes three experiments to detect adulterants in oils/fats, sugar, and spices. The first experiment examines oils for paraffin wax, hydrocarbons, and dyes. The second tests sugar for insoluble substances. The third analyzes spices for lead salts, brick powder, and dried papaya seeds. Observations of each experiment are provided. The document concludes that selecting non-adulterated food is important for health and consumers should carefully examine foods.
This chemistry project aims to study common food adulterants. The introduction discusses how adulteration has become a serious problem, as adulterated food can cause diseases. Several experiments are described to test for common adulterants in foods like sugar, ghee, oil, chilly powder, and turmeric powder. The tests detect adulterants like chalk powder, washing soda, vanaspati ghee, and brick powder. A table lists common food products, their adulterants, and resulting diseases. The conclusion provides some precautions consumers can take to avoid adulterated products, such as only buying from reputed brands and shops.
This document outlines a chemistry investigatory project on studying common food adulterants in various products like oils, fats, butter, sugar, turmeric powder, chili powder, and pepper. It describes 3 experiments conducted to detect adulterants - testing for dyes in fats, argemone oil in edible oils, and insoluble substances in sugar. Observations showed adulterants like pink coloration in fats and insoluble impurities not dissolving in sugar tests. The conclusion emphasizes the importance of selecting non-adulterated foods for health and avoiding unhygienic food sources.
STUDY OF ADULTERANTS IN FOOD STUFFS.pdfSahanaKannan2
This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).
"Adulteration of food" -Chemistry investigatory poject (class 12)Sailesh5908
I have uploaded the complete document, with all the pages including the cover page, the acknowledgement, certificate and contents along with the Project content. Just download it and modify it and your project is ready, if that is all you have wanted. Otherwise use it as a reference for your project. "!!! IF YOU FIND IT WORTHY AT ALL, THEN GIVE ME A LIKE !!!" - It will motivate me to upload more such documents. -THANK YOU
chemistry investigatory project on adulterants in foodAnurag Yadav
This document is a chemistry project report submitted by Anurag Yadav to his teacher, Mrs. Shobhana Chauhan. The project involved studying common food adulterants through a series of experiments. The experiments tested samples of ghee, oil, sugar, milk, besan, chili powder, turmeric powder, and pepper for adulterants like paraffin wax, heavy metals, starch, and dried seeds. The results of the experiments found adulteration in some samples. The conclusion emphasizes the importance of selecting non-adulterated food for health and avoiding impure foods from unhygienic sources.
Adulteration of food is a serious problem that can cause health issues. Common adulterants include things like chemicals, cheaper substitutes, or removal of valuable ingredients from foods like milk, spices, cereals and more. This deceives consumers and can lead to diseases. The government has established agencies and passed laws like the Prevention of Food Adulteration Act to set food standards, conduct testing, and regulate the food industry to protect consumers from unsafe adulterated foods. It is important for consumers to be aware of adulterants and check food labels, sources and visual signs of contamination.
Food adulteration is a major issue in India. A 2012 study found that 68% of milk samples tested failed quality standards, with adulteration including detergent, fat, and urea. Eggs were also found to be contaminated. Many foods are intentionally or incidentally adulterated, posing health risks. The Food Safety and Standards Act of 2006 aims to prevent adulteration by setting standards and regulating the food industry. Selection of safe, unadulterated food requires awareness of labeling and potential contaminants.
Food adulteration refers to adding unwanted substances or removing valuable ones from food. Major incidents in India found high levels of adulteration in milk, eggs, and Maggi noodles. The Food Safety and Standards Authority of India (FSSAI) found violations in Maggi including excessive lead and misleading labeling. Many food products are commonly adulterated such as milk, spices, honey, and oils. The Prevention of Food Adulteration Act of 1954 aims to protect public health from harmful adulterated food. The FSSAI regulates food safety and standards in India.
METHODS FOR DETECTION OF COMMON ADULTERANTS IN FOODvivatechijri
Food is essential forliving. Food adulteration deceives consumers and can endanger their health. The
purpose of this document is to list common food adulterant methods commonly found in India. An adulterant is
a substance found in other substances such as food, cosmetics, pharmaceuticals, fuels, or other chemicals that
compromise the safety or effectiveness of that substance. The addition of adulterants is called adulteration. The
most common reason for adulteration is the use of undeclared materials by manufacturers that are cheaper than
the correct and declared ones. The adulterants can be harmful or reduce the effectiveness of the product, or
they can be harmless.
A PROJECT WORK - on detection of adultration in some comman foodTanisKhan
Tanis, a class 12 student, completed a chemistry project on detecting adulterants in common foods under the guidance of their teacher, Mr. Yogesh Swami. The project involved studying common food adulterants, their impact on health, and developing several chemical tests to identify adulterated foods, including tests for metals in pulses, artificial colors in oils, and starches or water in milk. Tanis expressed gratitude for all those who supported the project, particularly their teacher who provided ongoing advice and encouragement from the initial concept through completion.
Milk adulteration is a major issue in Pakistan that decreases the nutritional value and increases health risks. Common adulterants added to milk include water, urea, formalin, starch, bicarbonates, detergent, salt, and vegetable oil. Tests are conducted in milk laboratories to detect adulterants using methods like DMAB for urea and titration for acidity. Safety protocols must be followed in laboratories, and awareness campaigns along with infrastructure improvements throughout the milk supply chain can help address milk safety issues.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Food adulteration and analysis by Suresh BiMicro Lab
Suresh B I presented on food adulteration. The objectives were to introduce types and categories of food adulteration, analyze common adulterants in foods, discuss harmful effects, and approaches for control. Common adulterants discussed included water in milk, coal tar dyes in ghee, and lead chromate in pulses. Analytical tests were provided to detect adulterants in various foods. Food adulteration poses health risks like loss of eyesight, liver damage, and cancer. Controls include regulations, education, and increasing food testing laboratories.
FOOD ADULTERATION OF FALAKATA POLYTECHNICNsanjay.pptxSnjyMj
This document discusses food adulteration in India. It defines food adulteration as the addition of substances that affect the natural composition and quality of food. Adulteration can be intentional or unintentional. Common reasons for adulteration include increasing profits by reducing costs. Many foods like coffee, chili powder, honey, and milk are often adulterated with substances like chicory, brick powder, sugar, and water respectively. The Prevention of Food Adulteration Act of 1954 aims to prohibit adulterated foods and protect consumer health. Strict implementation of standards, testing, consumer awareness, and certification can help control food adulteration.
The document discusses food adulteration and methods to detect common adulterants. It notes that food is often adulterated to increase profits by replacing expensive ingredients with cheaper alternatives. Several common adulterants like metanil yellow in turmeric and chalk powder in flour are mentioned. Simple chemical tests to identify adulterants like lead salts in chilli powder and dried papaya seeds in pepper are also described. The document emphasizes the importance of selecting non-adulterated food for health and avoiding street vendors and unhygienic food.
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1. 1
CHEMISTRY PROJECT ON
“STUDY OF ADULTERANTS IN FOOD STUFF”
submitted in partial fulfillment of the requirement for
the syllabus as prescribed by CBSE board of class
12th
.
submitted by: under the guidance of:
Manan Aggarwal Mr. Nitant Jain
CLASS 12TH
B (Chemistry Teacher)
Lord Mahavira Academy (10+2) affiliated to
CBSE, Chilkana Road, Saharanpur (247001)
Batch 2019-2020
2. 2
SUBMISSION
A project on “Study of Adulterants in
Food Stuffs” submitted for the
chemistry practical 2019-2020 of class
12th
for the fulfillment of the
requirement for the syllabus as
prescribed by CBSE board.
submitted by: under the guidance of:
Manan Aggarwal Mr. Nitant Jain
CLASS 12TH
B (Chemistry Teacher)
5. 5
CERTIFICATE
This is hereby to certify that the original and
genuine investigation about the subject
matter and the related data collection and
investigation has been completed solely,
sincerely and satisfactorily.
The project title “Study of Adulterants in
Food Stuffs” submitted by –Manan
Aggarwal is the record of student work
carried by him under supervision as the part
of chemistry project during academic
session 2019-2020.
This is further to satisfy that he has worked
genuinely conducting the experiment and
the work put in by him is original and the
output of his own efforts.
SIGNATURE:
Mr. Nitant Jain Ms. Priya Jain
(Chemistry Teacher) (School Principal)
______________ ____________
6. 6
ACKNOWLEDGEMENT
I would like to express my special
thanks of gratitude to my
Chemistry teacher for their able
guidance and support in
completing my project.
I would also like to extend my
gratitude to the Principal Mam
“Ms. Priya Jain” providing me with
all the facility that was required.
8. 8
INTRODUCTION
Adulteration is the act of intentionally debasing the
quality of food offered for sale either by mixture
or substitution of inferior substances or by the removal
of some valuable ingredient. In past few decades
adulteration of food has become one of the most serious
problems.
Consumption of adulterated food causes diseases like
cancer, asthma, ulcer, etc. Majority of adulterants
used by the shopkeepers are cheap substitutes which are
easily available.
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 provides
the certificate of reliability to food manufacturers in
India.
9. 9
THEORY
We are very fortunate to be born a country which is blessed
with rich soil, diversified climate, many rivers and the great
Himalayas where almost all varieties of fruits, vegetables and
cereals, etc. can be grown. In ancient times, the land was in
abundance, the supply of food was more than the demand and
people used fresh food materials in most natural form. 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 shorta
ge 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 their families from this mind-boggling
problem.
10. 10
SOME OF THE COMMON
FOOD ADULTERANTS IN
FOOD ITEMS ARE:
FOOD ITEMS ADULTERANTS
Desi ghee & Butter Vanaspati ghee
Vegetable ghee Paraffin wax
Mustard oil Argemone oil
Sugar Chalk powder, washing powder
Chilli Red lead, Brick powder
Turmeric powder Yellow salts of lead, yellow chalk powder
11. 11
EXPERIMENT 1 :
AIM:
To test the presence of adulterant in
fats, butter & oils.
APPARATUS:
Test-tubes, beakers, test-tube stand, filter
paper, dropper etc.
CHEMICALS REQUIRED:
For desi ghee & butter – conc. HCl, sugar,
small amounts of vanaspati ghee or butter.
For vegetable ghee – conc. acetic anhydride,
small amounts of vegetable ghee.
For oil – conc. Nitric acid, small amounts of
edible oil.
PROCEDURE:
In case of ordinary test for fats, butter & oils,
put a small amount of these separately on a
filter paper. Fold it & press, then unfold it. The
12. 12
presence of translucent spot indicates the
presence of oil or fat. Hold the filter paper over
flame, the spot grows larger.
Test for oils:
Take 1 ml of mustard oil in a test tube & add
few drops of conc. HCl solution to it. Shake the
mixture well. Appearance of red color in the
acid layer indicates the presence of argemone
oil in mustard oil.
OBSERVATIONS & RESULTS:
S.No TYPES OF
FOOD
COMMON
ADULTERANT
OBSERVATION INFERENCE
1
i)
ii)
iii)
iv)
Desi Ghee &
Butter
Sample 1
Sample 2
Sample 3
Sample 4
Vanaspati ghee
starch & Potato
Brownish pink
aqueous layer is
observed
Yes
No
No
No
Presence of
vanaspati ghee is
confirmed.
Yes
No
No
No
2.
i)
ii)
iii)
iv)
Mustard oil
Sample 1
Sample 2
Sample 3
Sample 4
Argemone oil Orange colored
solution is observed.
Yes
No
No
No
Presence of
Argemone oil is
confirmed.
Yes
No
No
No
13. 13
EXPERIMENT 2:
AIM:
To test the presence of adulterants in Sugar,
Chilli powder, Turmeric powder, salt & Pepper.
APPARATUS:
Test-tubes, beakers, test-tube stand, dropper,
glass rod etc.
CHEMICALS REQUIRED:
For sugar – dil. H2SO4, water, sample of sugar.
For chilli powder – dil. HNO3, KI solution,
sample of chilli powder.
For turmeric powder – conc. HCl, sample of
turmeric powder.
14. 14
For pepper – water, sample of pepper.
For salt- water.
PROCEDURE:
1)Tests for Sugar:
(a) Take a small amount of sugar in a beaker &
add some amount of water to it. Stir the
solution with a glass rod. Pure sugar dissolves
in the water whereas the insoluble particles
(chilli powder, washing powder etc.) floats on
the surface indicates the presence of
adulterants.
(b) Take 1 g of sugar in a test-tube & add few
drops of dil. HCl to it. A brisk effervescence due
to the formation of CO2 indicates chalk powder
or washing soda in the given sample of sugar.
2) Tests for Chilli powder:
(a) Take a small amount of chilli powder in a
test-tube & add few drops of dil. HNO3 to the
test-tube. Shake the mixture well & filter the
solution. To the filtrate, add 2-3 drops, of 10%
15. 15
KI solution. The presence of yellow coloured
precipitate indicates the presence of lead salts
in chilli powder.
(b) Take a small amount of given red chilli
powder in a beaker & add water to it. The pure
chilli powder floats over the surface of water
whereas brick powder settles at the bottom
3) Tests for Turmeric powder:
Take a small amount of turmeric powder in a
test-tube & to this add few drops of conc. HCl.
The color changes from yellow to violet or
magenta indicates the presence of lead salts in
turmeric powder.
4) Tests for Pepper:
Take a small amount of pepper in a beaker &
add water to it. Stir the mixture with a glass
rod. Dried papaya seeds float over water &
pepper settles at the bottom. Add a little salt to
water. Chalk powder will settle down.
5) Tests for Salt: Add a little salt to water.
Chalk powder will settle down.
16. 16
OBSERVATIONS & RESULTS:
S.No TYPES OF
FOOD
COMMON
ADULTERANT
OBSERVATION INFERENCE
1.
i)
ii)
iii)
iv)
Salt
Sample 1
Sample 2
Sample 3
Sample 4
Chalk powder No settled chalk
powder.
No
No
No
No
No chalk powder
is present.
No
No
No
No
2.
i)
ii)
iii)
iv)
Red chilli powder
Sample 1
Sample 2
Sample 3
Sample 4
Brick powder or
dyes
Settled red powder
and red color is
observed in the
solution
Yes
No
No
No
Presence of brick
powder and colors
is observed.
Yes
No
No
No
3.
i)
ii)
iii)
iv)
Pepper
Sample 1
Sample 2
Sample 3
Sample 4
Dried papaya
seeds
Filter paper remains
uncolored
No
No
No
Yes
No seeds present.
No
No
No
Yes
4.
i)
ii)
iii)
iv)
Turmeric powder
Sample 1
Sample 2
Sample 3
Sample 4
Yellow chalk
powder.
No effervescence is
observed.
No
Yes
No
No
No yellow chalk
powder is present.
No
Yes
No
No
17. 17
CONCLUSION
The increasing number of food producers and the
outstanding amounts of imported food stuffs enables the
producers to mislead and cheat consumers. To
differentiate of those who take advantage of legal rules
from the once who commit food adulteration is very
difficult. The consciousness of consumers has become
very crucial.
However, how can we expect consequent behavior from
them regarding controversial issues emerging day by
day? In addition, ignorance and unfair market behaviors
is endangering consumer health. So we need sanctions
and judicial penalties with adequate restraining force to
halt this process.
We should take some precautions mentioned below.
18. 18
PRECAUTIONS
By taking a few precautions, we can escape from consuming
adulterated products:
1. Take only packed items of well-known companies.
2. Buy items from reliable retail shops and recognized outlets.
3. Check the ISI mark or Ag mark.
4. Buy products of only air tight popular brands.
5. Avoid craziness for artificially coloured sweets and buy only
from reputed shops.
6. Do not buy sweets or snacks kept in open.
7. Avoid buying things from street side vendors.
19. 19
BIBLIOGRAPHY
Book’s Name: Laboratory Manual Chemistry,
Class XII
Author’s Name: B.Bhushan
Name of publication: Arya Publications
Year of Publication: 2018
Pages: 188,189,190,191,192.
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