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.
"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
"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
this project is a study about
adulterants in food stuff. You can use this as reference but don't
use the same as it kills ur creativity and i hav to thank my friends also !
Free download .
No copyright .
Class 12 Chemistry Investigatory Project Work, Practical- Determination of Ca...Kendriya Vidyalaya
Class 12 Chemistry Investigatory Project Work, Practical- Determination of Caffeine in Tea Samples
Just edit the name in first and second page of this project and the project is all yours.
Watch my video for further explaination
https://www.youtube.com/watch?v=1IoOGG_SBzw&lc=z22ju3nxqvrvzrghz04t1aokgmmjnqr0ld5exqhxchswrk0h00410
this project is a study about
adulterants in food stuff. You can use this as reference but don't
use the same as it kills ur creativity and i hav to thank my friends also !
Free download .
No copyright .
Class 12 Chemistry Investigatory Project Work, Practical- Determination of Ca...Kendriya Vidyalaya
Class 12 Chemistry Investigatory Project Work, Practical- Determination of Caffeine in Tea Samples
Just edit the name in first and second page of this project and the project is all yours.
Watch my video for further explaination
https://www.youtube.com/watch?v=1IoOGG_SBzw&lc=z22ju3nxqvrvzrghz04t1aokgmmjnqr0ld5exqhxchswrk0h00410
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).
Introduction, definition, common adulterants and diseases caused, simple tests to identify the adulterants in food products, Government acts to control the adulteration.
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 chemical tests.
El Puerto de Algeciras continúa un año más como el más eficiente del continente europeo y vuelve a situarse en el “top ten” mundial, según el informe The Container Port Performance Index 2023 (CPPI), elaborado por el Banco Mundial y la consultora S&P Global.
El informe CPPI utiliza dos enfoques metodológicos diferentes para calcular la clasificación del índice: uno administrativo o técnico y otro estadístico, basado en análisis factorial (FA). Según los autores, esta dualidad pretende asegurar una clasificación que refleje con precisión el rendimiento real del puerto, a la vez que sea estadísticamente sólida. En esta edición del informe CPPI 2023, se han empleado los mismos enfoques metodológicos y se ha aplicado un método de agregación de clasificaciones para combinar los resultados de ambos enfoques y obtener una clasificación agregada.
An astonishing, first-of-its-kind, report by the NYT assessing damage in Ukraine. Even if the war ends tomorrow, in many places there will be nothing to go back to.
04062024_First India Newspaper Jaipur.pdfFIRST INDIA
Find Latest India News and Breaking News these days from India on Politics, Business, Entertainment, Technology, Sports, Lifestyle and Coronavirus News in India and the world over that you can't miss. For real time update Visit our social media handle. Read First India NewsPaper in your morning replace. Visit First India.
CLICK:- https://firstindia.co.in/
#First_India_NewsPaper
03062024_First India Newspaper Jaipur.pdfFIRST INDIA
Find Latest India News and Breaking News these days from India on Politics, Business, Entertainment, Technology, Sports, Lifestyle and Coronavirus News in India and the world over that you can't miss. For real time update Visit our social media handle. Read First India NewsPaper in your morning replace. Visit First India.
CLICK:- https://firstindia.co.in/
#First_India_NewsPaper
‘वोटर्स विल मस्ट प्रीवेल’ (मतदाताओं को जीतना होगा) अभियान द्वारा जारी हेल्पलाइन नंबर, 4 जून को सुबह 7 बजे से दोपहर 12 बजे तक मतगणना प्रक्रिया में कहीं भी किसी भी तरह के उल्लंघन की रिपोर्ट करने के लिए खुला रहेगा।
Here is Gabe Whitley's response to my defamation lawsuit for him calling me a rapist and perjurer in court documents.
You have to read it to believe it, but after you read it, you won't believe it. And I included eight examples of defamatory statements/
01062024_First India Newspaper Jaipur.pdfFIRST INDIA
Find Latest India News and Breaking News these days from India on Politics, Business, Entertainment, Technology, Sports, Lifestyle and Coronavirus News in India and the world over that you can't miss. For real time update Visit our social media handle. Read First India NewsPaper in your morning replace. Visit First India.
CLICK:- https://firstindia.co.in/
#First_India_NewsPaper
2. Certificate page
This is to certify that Shivansh Tomar of class
XII A7 Roll no. 1024 has satisfactorily
completed his chemistry investigatory
project as prescribed by the CBSE during
the academic year 2014-2015.
Teacher incharge
Internal examiner
External examiner
Munesw Page 2
3. Acknowledgement:
I would like to sincerely and profusely thank
my chemistry teacher Mrs. Madhu Saxena,
PGT (Chemistry) and our lab attendant for
their able guidance and support in completing
my project.
I would also like to extend my gratitude to the
principal Mrs. Jyoti Gupta for providing me
with all the facility that was required.
Signature of
the candidate
Munesw Page 3
5. Objective
The Objective of this project is to study
some of the common food adulterants
present in different food stuffs.
Introduction
Munesw Page 5
6. Food is one of the basic 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,
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
microscopal knowledge had reached the stage that
food substances could be analyzed, and the subject
of food adulteration began to be studied from the
standpoint of the rights and welfare of the
consumer.
Munesw Page 6
7. 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.
Munesw Page 7
8. These adulterants 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.
Munesw Page 8
9. Aim :
To detect the presence of adulterants in fat, oil and
butter.
APPARATUS 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 :
Munesw Page 9
10. (i) Adulteration of paraffin wax and
hydrocarbon in vegetable ghee Heat small
amount of vegetable ghee with acetic
anhydride. Droplets of oil floating on the
surface of unused acetic anhydride indicates
the presence of wax or hydrocarbons.
(ii) Adulteration of dyes in fat Heat 1mL of fat
with a mixture of 1mL of conc. sulphuric acid
and 4mL of acetic acid. Appearance of pink
or red colour indicates presence of dye in fat.
(iii) Adulteration of argemone oil in edible oils To
small amount of oil in a test-tube, add few
drops of conc. HNO3 and shake. Appearance
of red colour in the acid layer indicates
presence of argemone oil.
Munesw Page 10
11. AIM:
To detect the presence of adulterants in sugar.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
Sugar is usually contaminated with washing soda
and other insoluble substances which are detected
as follows :
(i) Adulteration of various insoluble substances
in sugar Take small amount of sugar in a
test-tube and shake it with little water. Pure
sugar dissolves in water but insoluble
impurities do not dissolve.
(ii) Adulteration of chalk powder, washing soda
in sugar.To small amount of sugar in
a test-tube, add few drops of
HCl. Brisk effervescence of CO2 shows the
presence of chalk powder or
washing soda in the given sample of sugar.
Munesw Page 11
12. AIM :
To detect the presence of adulterants in samples of
chilli powder, turmeric powder and pepper.
APPARATUS 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 :
(i) Adulteration of red lead salts in chilli
powder To a sample of chilli powder, add
dil. HNO3. Filter the dil solution and add 2
drops of potassium iodide solution to the
filtrate. Yellow ppt. indicates the presence
of lead salts in chilli powder.
Munesw Page 12
13. (ii) Adulteration of yellow lead salts to turmeric
powder To a sample of turmeric powder
add conc. HCl. Appearance of magenta
colour shows the presence of yellow oxides
of lead in turmeric powder.
(iii) Adulteration of brick powder in red chilli
powder Add small amount of given red
chilli powder in beaker containing water.
Brick powder settles at the bottom while
pure chilli powder floats over water.
(iv) Adulteration of dried papaya seeds in
pepper Add small amount of sample of
pepper to a beaker containing water and
stir with a glass rod. Dried papaya seeds
being lighter float over water while pure
pepper settles at the bottom.
Munesw Page 13
14. EXPT. NO. EXPERIMEN
T
PROCEDUR
E
OBSERVATIO
N
OBSERVATION :
1. Adulteratio
n of
paraffin
wax and
hydrocarbo
n in
vegetable
ghee.
Heat small
amount of
vegetable
ghee with
acetic
anhydride.
Droplets of
oil floating
on the
surface of
unused
acetic
anhydride
indicate the
presence of
wax or
hydrocarbo
n.
Appearance
of oil
floating on
the surface.
2. Adulteratio
n of dyes in
fat
Heat 1mL
of fat with a
mixture of
1mL of
Appearance
of pink
colour.
Munesw Page 14
15. conc.
H2SO4 and
4mL of
acetic acid.
3. Adulteratio
n of
argemone
oil in edible
oils
To small
amount of
oil in a test
tube, add
few
drops of
conc. HNO3
& shake.
No red
colour
observed
4. Adulteratio
n of various
insoluble
substances
in sugar
Take small
amount of
sugar in a
test tube
and shake
it with little
water.
Pure sugar
dissolves in
water but
insoluble
impurities
do not
dissolve.
5. Adulteratio
n of chalk
powder,
washing
soda in
sugar
To small
amount of
sugar in a
test tube,
add a few
drops of dil.
No brisk
effervescen
ce
observed.
Munesw Page 15
16. HCl
6. Adulteratio
n of yellow
lead salts to
turmeric
powder
To sample
of turmeric
powder,
add conc.
HCl.
Appearance
of magenta
colour
7. Adulteratio
n of red
lead salts in
chilli
powder.
To a sample
of chilli
powder,
add dil.
HNO3. Filter
the solution
and add 2
drops of KI
solution to
the filtrate.
No yellow
precipitate.
8. Adulteratio
n of brick
powder in
chilli
powder
Add small
amount of
given red
chilli
powder in a
beaker
containing
water
Brick
powder
settles at
the bottom
while pure
chilli
powder
floats over
water.
9. Adulteratio
n of dried
Add small
amount of
Dried
papaya
Munesw Page 16
17. papaya
seeds in
pepper
sample of
pepper to
beaker
containing
water and
stir with a
glass rod.
seeds being
lighter float
over water
while pure
pepper
settles at
the bottom.
Result:
The required analyses for adulterants in
food stuffs has been made.
Precautions :
By taking a few precautions, we can escape from
consuming adulterated products.
Munesw Page 17
18. 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 Agmark.
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 buys sweets or snacks kept in open.
7. Avoid buying things from street side vendors.
Munesw Page 18
19. Selection of wholesome and non-adulterated food
is essential for daily 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 contaminants are
present in ppm level. However, visual examination
of the 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 purchase of food after thoroughly
examining can be of great help. Secondly, 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 in
unhygienic conditions should be avoided. It is
Munesw Page 19
20. always better to buy certified food from reputed
shops.
Munesw Page 20