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    Types of Adulterants: Type Substances Added

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    Shivam saini
    The document describes three types of adulterants found in foods: 1. Intentional adulterants such as sand, stones, and harmful colors added to foods. 2. Incidental adulterants including pesticide residues and rodent droppings accidentally introduced into foods. 3. Metallic contaminants like arsenic, lead, and tin that may enter foods from sources like pesticides, water, and industrial effluents.

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    Types of Adulterants: Type Substances Added

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    Shivam saini
    34 views4 pages
    The document describes three types of adulterants found in foods: 1. Intentional adulterants such as sand, stones, and harmful colors added to foods. 2. Incidental adulterants including pesticide residues and rodent droppings accidentally introduced into foods. 3. Metallic contaminants like arsenic, lead, and tin that may enter foods from sources like pesticides, water, and industrial effluents.

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    The document describes three types of adulterants found in foods: 1. Intentional adulterants such as sand, stones, and harmful colors added to foods. 2. Incidental adulterants including pesticide residues and rodent droppings accidentally introduced into foods. 3. Metallic contaminants like arsenic, lead, and tin that may enter foods from sources like pesticides, water, and industrial effluents.

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    34 views4 pages

    Types of Adulterants: Type Substances Added

    Uploaded by

    Shivam saini
    The document describes three types of adulterants found in foods: 1. Intentional adulterants such as sand, stones, and harmful colors added to foods. 2. Incidental adulterants including pesticide residues and rodent droppings accidentally introduced into foods. 3. Metallic contaminants like arsenic, lead, and tin that may enter foods from sources like pesticides, water, and industrial effluents.

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    Types of adulterants

    Type Substances Added

    Intentional Adulterants Sand, marble chips, stones, mud, other filth, talc,
    chalk powder, water, mineral oil and harmful
    colour.

    Incidental adulterants Pesticide residues, droppings of rodents, larvae in


    foods.

    Metallic contaminants Arsenic from pesticides, lead from water, effluent


    from chemical industries, tin from cans.

    Q4
    Ans-Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that
    bind to and precipitate proteins and various other organic compounds including amino
    acids and alkaloids.
    The term tannin (from Anglo-Norman tanner, from Medieval Latin tannāre,
    from tannum, oak bark) refers to the use of oak and other bark
    in tanning animal hides into leather. By extension, the term tannin is widely applied to
    any large polyphenolic compound containing sufficient hydroxyls and other suitable
    groups (such as carboxyls) to form strong complexes with various macromolecules.
    The tannin compounds are widely distributed in many species of plants, where they play
    a role in protection from predation (including as pesticides) and might help in regulating
    plant growth.[1] The astringency from the tannins is what causes the dry and puckery
    feeling in the mouth following the consumption of unripened fruit, red wine or
    tea.[2] Likewise, the destruction or modification of tannins with time plays an important
    role when determining harvesting times.
    APPLICATION

    TANNIN IN MEDICINE

    Most ol the Ayurveda, Siddha and

    Unani formulations like chuma, Rasa,

    Bhasma, Khurs etc. contain many types

    of tannin as ingredients (2,3). A number

    of tannin bearing raw materials are used

    extensively m the preparation of folk and

    Indian medicines as indicated in Tables I,

    II & 111. It is known that in folk medicine,


    the decoction of pomegranate-rind cures

    certain types of dysentery. Most of the

    ayurveda and siddha tooth powders con-

    tain tannin bearing materials to

    strengthen gums. The specific properties

    of tannin viz., ability to precipitate pro-

    teins and destroy mo6t of the microor-

    ganisms have been exploited fully in In-

    dian medicinal formulations. When a di-

    lute solution of tannin is applied to a small

    open wound, it precipitates the protein of

    the wound and forms a protective layer,

    thus preventing bleeding to help faster

    healing. Myrobaians, viz., chebulic

    (Kadukkai or Harda), Beliric (Thandrikkai

    or Bahead) and Embclic (Nellikkai or

    Amla), Arjun bark, Chinese galls are some

    of the commonly used tannin raw materi-

    als for formulations (3). The mixture of

    the three myrobalan called “Triphala”, is

    claimed to cure some types of eye ail-

    ments and hence prescribed as a general

    tonic (Tabic I, II & III).

    TANNIN IN LEATHER

    PROCESSING

    In leather industries, the art of tan-

    ning, i.e. converting animal hide or skin to

    leather is considered to be the first leather

    manufacturing process. Aqueous solu-


    tion or infusions which contain Tannin

    (Known as tan liquors) of plant extract

    are colloidal in nature with a wide range of

    particle size. They are mixtures of poly-

    phenols and high molecular weight com-

    pounds. During tanning process, the col-

    lagen chains in the hide are cross-linked

    by tannin to give leather. The formation

    of various complex bonds help the tan-

    nin-protein polymer combination (8).

    1-Test for the phenolic compounds:

    Flavonoids:

    The ethanol extract (5 ml) was added to a concentrated sulphuric acid (1 ml) and 0.5g of Mg. A pink or
    red

    coloration that disappear on standing (3 min) indicates the presence of flavonoids.

    Tannins:

    Two methods were used to test for tannins. First, about 1 ml of the ethanol extract was added in 2 ml of
    water in a

    test tube. 2 to 3 drops of diluted ferric chloride solution was added and observed for green to blue-
    green (cathechic

    tannins) or a blue-black (gallic tannins) coloration.

    Second, 2 ml of the aqueous extract was added to 2 ml of water, a 1 to 2 drops of diluted ferric chloride
    solution

    was added . A dark green or blue green coloration indicates the presence of tannins.

    2-Test for saponins:

    To 1 ml of aqueous extract was added few volume of distilled water in a test tube. The solution was
    shaken

    vigorously and observed for a stable persistent froth for 20 min.

    3-Test for alkaloids:

    Three methods were used to test for alkaloids.


    -First, evaporate 10 ml of concentred etheric solution, the dry residue was added to 1.5 ml HCl (2%)

    acid solution. After that, 1 to 2 drops of Mayer's reagent and Wagner was added, and the yellow- white
    precipitate

    indicates the presence of the alkaloidal base.

    -Second, evaporate 20 ml of ethanol extract, the dry residue dissolved in 5 ml of HCl (2N) and filtered. A
    few drops

    of Mayer's reagent and Wagner was added, the presence of precipitate indicates the alkaloids.

    -Three, to 15 ml of the aqueous extract was added 2 ml of NH4OH à 10% (ph=7). The alkaloid was
    extracted 3 times

    with 10 ml chloroform. The chloroform layer was washed 3 times with 2 ml of HCL (10%). This was
    divided into

    two portions. Mayer’s reagent was added to one portion and Wagner’s reagent to the other. The
    formation of a

    brown or white precipitate was regarded as positive for the presence of alkaloids sels.

    4-Test for emodols:

    Evaporate 3 ml of etheric extract. Dissolve the dry residue in 1 ml of concentrated NH4OH and treating
    the solution

    with the reagent Bornträger. A test is revealed by the appearance of a

    bright color ranging from orange red to purple.

    5-Test for anthracenosids:

    Eight ml (8 ml) of the ethanolic solution treated with the reagent Bornträger, a positive test is revealed
    the

    appearance of a bright color change from orange red to purple.

    6-Test for anthocyanosids:

    The presence of anthocyanosids is revealed by a color change as a function of pH due to titration of the
    acidic

    aqueous solution with a solution of NaOH. If the solution turns a red color, the pH is less than 3, if
    against a blue

    color; the pH is between 4 and 6.

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