Adulteration

chemistry rove on culture OF ADULTERANTS IN nutriment prove OF ADULTERANTS IN nutrition-STUFFS INVESTIGATORY purpose iCBSE. com CHEMISTRY PROJECT WORK Name Agilan interpersonal chemistry date on STUDY OF ADULTERANTS IN diet Seal 3 P a g e alchemy discombobulate on STUDY OF ADULTERANTS IN FOOD I would like to express my sincere gratitude to my chemistry mentor Mrs. Shirley Zachariah, f or he r v i t a l s up por t , g u i da nc e a n d e nc our a g e me n t wi t ho ut whi c h t hi s pr oj ec t woul d non ha ve c ome f or t h. I woul d a l s o l i ke t o express my gratitude to the lab assistant Mrs.Julie Sam for her die hard during t he maki ng of t hi s pr oj ect . iCBSE. com 4 P a g e Chemistry shed on STUDY OF ADULTERANTS IN FOOD S. no Cont ent s Page No. I. Obj ecti ve 6 II. entranceway 8 III. Theory 9 IV. try 1 10 iCBSE. com V. Experiment 2 11 VI. Experiment 3 12 VII. Resul t 13 VIII. conclusion 14 IX. Bi bl i og r aphy 15 5 P a g e Chemistry Project on STU DY OF ADULTERANTS IN FOOD The Objective of this project is to study around of the common viands adulterants en ascribable in volt-ampereious regimen stuffs. iCBSE. com 6 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD CBSE. com 7 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD adulteration in food is normally present in its intimately crude form pr ohi bi t e d s ubs t anc es ar e e i t her a dded or par t l y o r whol l y s ubs t i t ut ed. Nor ma l l y t he c ont ami na t i on/ a dul t er a t i o n i n f ood i s through ei t he r f or f i nanc i a l gai n or due to c atomic number 18l essness and l ack i n proper hygi eni c condi ti on of processi ng, storing, transportation and marketing. This ultimately results that the consumer is either cheated or often become victim of diseases.Such types of adulteration argon kinda common in developing countries or transposed countries. It is equally important for the consumer to know the common adulterants and t hei r ef f ec t on retrieve t h. iCBSE. com 8 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD The increasi ng bod of food producers and the outstanding totality of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take advantage of healthy rules from the ones who commit food adulteration is very difficult. The reason of consumers woul d be c r uc i al .I g nor a nc e an d unf ai r ma r ket be havi or may enda nger consumer health and misleading digest lead to poisoning. So we need simple check tests for their chance uponion. iCBSE. com In the past a couple of(prenominal) decades, adulteration of food has become one of the serious problems. Consumption of debased food causes serious diseases l i ke cancer, di arr hoea, ast hma, ul cers , and so forth Maj ori ty of f ats , oi l s and aloneter are par af f i n wa x , c as t or oi l a nd hydr oc ar bons . rubicund c hi l l i po wde r i s mi x e d wi t h br i c k disintegrateize a nd pe pper i s mi x ed wi t h dr i e d pa paya s ee ds .Thes e a dul t er ant s c an be eas i l y i de nt i f i ed by s i mpl e c he mi c al t es t s . Several agencies have been set up by the Goernment 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 tearing down and Standardization of agricultural and allied commodities. 9 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD To detect the straw man of adulterants in fat, oil and butter. REQUIREMENTS iCBSE. com Test-tube, acetic anhydride, conc. H SO , a c e t i c a c i d , c onc . HNO . PROCEDURE 4 rough-cut adulterants present in ghee and oil are methane series uprise, hy dr oc ar bo ns , dyes and ar gemo ne oi l . The s e ar e de t ec t e d as f ol l ows 3 (i) Adulteration of paraffin wax and hydrocarbon in vegetable ghee enkindle small catch sense of veg etable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indi quates the pr es enc e of wax or hy dr oc ar bons . (ii) Adulteration of dyes in fat warmness 1mL of fat with a mixture of 1mL of conc. sulphuric acrimonious and 4mL of acet i c ac i d.Appear ance of pi nk or r ed col our i ndi cat es pr es enc e of dye i n f at . (iii) Adulteration of argemone oil in provisions oils To small get along of oil in a test-tube, summate few drops of conc. HNO and shake. expression of ruby colour in the acid layer indicates pr es enc e of ar gemo ne oi l . 3 10 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD To detec t the forepart o f adul terants i n suga r REQUIREMENTS Test-tubes, dil. HCl. iCBSE. com PROCEDURE Sugar is usually polluted with washables dad and other indissoluble substances which are detected as follows (i) Adulteration of various insoluble substances in plunderTake small count of sugar i n a test-tube and shake it with l ittle wat e r . Pur e s ugar di s s ol ves i n wa t er but i ns ol ubl e i mpur i t i es do not di s s ol ve. (ii) Adulteration of chalk gunpowder, washing soda in sugar To small sum up of sugar i n a test- tube, add few drops of dil. HCl. Brisk bubbliness of CO shows the presence of chal k powder or was hi ng s oda i n t he g i ve n s ampl e of s ugar . 2 11 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD To detec t the presence o f adul terants i n sampl es of chi l l i powder, turmeric powder and peppercornREQUIREMENTS Test-tubes, conc. HCl , di l. HNO iCBSE. com , KI s ol ut i on PROCEDURE 3 Common adulterants present in chilli powder, turmeric powder and pepper a r e r e d c ol our ed l ea d s al t s , ye l l o w l ead s al t s a nd dr i e d papa ya s eeds respecti vel y. They are detected as follows (i) Adulteration of going lead salts in chilli powder To a sample of chi ll i powder, add dil. HNO . stress the resolving power and add 2 drops of potassium iodide dissolving agent to the filtrate. Yellow ppt. i ndi cates the presence of l ead sal ts i n chi l l i powder. 3 ii) Adulteration of yellowed lead salts to turmeric powder To a sample of turmeric powder add conc. HCl. Appearance of magenta col our shows t he presence of yel l ow oxi des of l ead i n t ur mer i c powder . (iii) Adulteration of brick powder in ablaze(p) chilli powder kick in small amount of given red chilli powder in beaker containing wat e r . Br i c k powder s et t l es at t he bot t o m whi l e pur e c hi l l i powder floats over water. (iv) Adulteration of dried melon tree seeds in pepper Add small amount of sample of pepper to a beaker containing water and pertain with a render rod.Dried papaya seeds being ignitor float over wat e r whi l e pur e pepper s e t t l es at t he bo t t om. 12 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD EXPT. NO. EXPERI MENT PROCEDURE OBSERVATION 1. Adulterati on of paraff i n wax and hydr ocarb on i n veget abl e ghee 2. Adulterati on of dyes i n f at 3. Adulterati on of argemone oil in edible oi l s 4. Adulterati on of var i ous i ns ol ubl e substances in sugar Heat small amount of veget abl e ghee wi t h ac et i c anhydride. Droplets of oil f l oat i ng on t he s ur f ac e of unused acet i c anhydri de i ndi cat e t he pr es ence of wax CBSE. com H 2 or hydr ocar bon. Heat 1mL of fat with a mixture of 1mL of conc. SO 4 and 4mL of acetic acid. To smal l amount of oi l i n a test tube, add few drops of conc. HNO 3 & shake. Take smal l amount of sugar i n a t es t t ube a nd s hake i t with little water. di s s ol ve. 5. Adulterati on of chal k powder , washi ng soda i n s ugar 6. Adeulterati on of yel l ow l ea d s al t s t o turmeric powder 7. Adulterati on of red l ead s a l t s i n c hi l l i powder 8. Adulterati on of brick powder i n chi l l i powder 9. Adulterati on of dried papaya seeds i n pepper To smal l amount of sugar i n a est tube, add a few drops of di l . HCl . To sampl e of t urmeri c powder , add conc. HCl . To a sampl e of chi l l i powder, add dil. HNO . Filter the solution and add 2 drops of KI solution to the filtrate. 3 Add smal l amount of gi ven red chilli powder in a beaker containing water. Add smal l amount of sample of pepper t o beaker containing water and stir with a glass rod. Appearance of oil f l oat i ng on t he surface. Appearance of pink colour. No red colour obs er ved Pure sugar di s s ol ves i n wa t er but i ns ol ubl e i mpuri ti es do not No brisk effervescence obs er ved. Appearance of agenta colour No yellow ppt. Br i ck powder set t l es at the bottom turn pure chi l l i powder f l oat s over wat er . Dried papaya seeds bei ng l i ghter fl oat over wat er whi l e pure pepper settl es at the bottom. 13 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD Selection of wholesome and non-adulterated food is essential for day by day l i f e to make sure t hat s uch f oods do not cause any heal t h haz ar d. I t i s not pos s i bl e t o e ns ur e whol es ome f ood onl y o n v i s ual ex ami na t i o n whe n t he t ox i c contaminants are present in ppm level.However, visual interrogative of the food before purchase makes sure to match absence of insects, visual fungus, foreign matters, etc. Therefore, due care taken by the consumer at the cadence of pur c has e of f ood af t er t hor oughl y e x ami ni ng c a n be of gr ea t he l p. S ec ondl y, l abel decl arati on on packed f ood i s ver y i mportant f or knowi ng t he i ngredi ents and nutritional value. It also helps in checking the freshness of the food and t he per i od of bes t bef or e us e.The cons umer s houl d avoi d t aki ng f ood f r om an unhy gi e ni c pl ac e and f ood bei ng pr epa r ed under unhyg i eni c c ondi t i ons . S uc h t ypes of f ood may caus e var i ous di s eas es . Cons umpt i on of cut f r ui t s bei ng s ol d i n unhygi eni c condi ti ons shoul d be avoi ded. I t i s al ship canal bet ter to bu y cert i f i ed food from reputed shop. iCBSE. com 14 P a g e Chemistry Project on STUDY OF ADULTERANTS IN FOOD iCBSE. com ENCARTA ENCYCLOPEDIA 2009 www. wikipedia. com www. answers. com www. google. com 15 P a g e