Adulteration In Food Stuff 1e6l3j

CHEMISTRY PROJECT PREPARED BY:MAHIM SINGH STD: XII-E ROLL NO:15

CERTIFICATE THIS TO CERTIFY THAT ‘MAHIM SINGH’ BONAFIDE STUDENT OF CLASS OF XII-E. HAS SUCCESSFULLY COMPLETED A PROJECT ON ‘FOOD ADULTERATION’ IN THE ACADEMIC SESSION 2013-2014.

MRS. JYOTI SAMANT (CHEMISTRY TEACHER)

ACKNOWLEDGEMENT  I, MAHIM SINGH , HEREBY GRATEFULLY ACKNOWLEDGE THE VALUABLE CONTRIBUTION OF MY CHEMISTRY TEACHER ‘MRS JYOTI SAMANT’ IN THE PREPARATION OF THIS PROJECT. HER CONSTATNT & GUIDANCE HAS HELPED TO BRING THE PROJECT TO ITS PRESENT SHAPE.  MY ACKNOWLEDGEMENT ARE ALSO DUE TO MY FRIENDS FOR GIVING USEFUL SUGGESTION FOR ITS IMPROVEMENT.

INDEX INTRODUCTION AIM & APPARATUS THEORY PROCEDURE RESULT CONCLUSION

INTRODUCTION In the past few decade, Adulteration of food has become one of the serious problem. Consumption of adulteration food causes serious diseases like Cancer, Diarrhea, Asthma etc. Majority of the adulterant used by the shopkeepers are cheap substitutes that are easily available. For eg Adulterant in fats, oils, butter are Paraffin wax, Castor oil and Hydrocarbons. Red chilli powder is mixed with dry papaya seeds. These adulterants can be easily identified by simple chemical tests.

AIM

 The main objective of this project is to study some of the common adulterants present in different food stuffs.

APPARATUS  SAMPLE OF FOOD STUFFS

 TEST TUBE  DILLUTE & CONCENTRATED HCL  ACETIC ACID

 CONCENTRATED SULPHURIC ACID  ACETIC ANHYDRIDE  DILLUTE AND CONCENTRATED NITRIC

ACID  POTASSIUM IODIDE SOLUTION

PROCEDURE A

RATION OF DYES IN FAT

 DULTE 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 the presence of dyes in fat.

ADULTERATION OF ARGEMONE OIL IN EDIBLE OILS To small amount of oil in a test tube, add few drops of conc. Nitric acid and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.

 ADULTERATION OF CHALK POWDER, WASHING SODA IN SUGAR To small amount of sugar in a test – tube, add few drops of dilute Hydrochloric acid. Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar.

 ADULTERATION OF RED LEAD SALTS IN CHILLI POWDER To a sample of chili powder, add dilute HNO3. Filter the solution and add 2 drops of potassium iodide solution to the filtrate.

 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.

 ADULTEARTION OF YELLOW LEAD SALTS TO THE TUMERIC POWDER To a sample of Turmeric powder Add conc. Hydrochloric acid. Appearance of magenta colour shows the presence of yellow oxides of lead in the Turmeric powder

OBSERVATION EXPERIMENT  Adulteration of dyes in fat colour  Adulteration of argemone oil in edible

OBSERVATION

Appearance of red

Little red colour

EXPERIMENT

OBSERAVTION

 Adulteration of red chilli powder

Little yellowish-red ppt

 Adulteration of dried papaya seeds in pepper

Dried papaya seeds being lighter float over water while pure pepper settles at the bottom

 Adulteration of chalk powder, washing soda in sugar

No Brisk effervescence observed

 Adulteration of lead salts to Tumeric powder

Appearance of magenta absent

 Dyes has been mixed with fat as an adulterant.     

Argemone oil has been mixed as an adulterant in edible oil. Chalk powder is mixed as an adulterant in sugar Brick powder has been mixed as an adulterant in chilli powder. Yellow oxides of lead have been mixed as an adulterant in turmeric powder. Dry papaya seeds have been mixed as an adulterant in pepper.

BIBLIOGRAPHY www.CHEMISTRYLAND.com

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