It is hereby to certify that, the original and genuine investigation work has
been carried out to investigate about the subject matter and the related data
collection and investigation has been completed solely, sincerely and
satisfaction by Meera das of class XIIA of Jawahar Navodaya Vidyalaya
regarding his project titled Adulteration of Food.
TEACHER'S SIGNATURE ACKNOWLEDGEMENT
I would like to sincerely and profusely thank my chemistry teacher
Remya Ma’am for I her able guidance and vital support in completing my project. I would extend also like to my to our lab assisstant for providing me with all the facility that was required. PREFACE
In Terms of the directives of the CBSE, Learning of chemistry should be activity
oriented wherein students besides grasping the theory could easily apply the concepts and get it easily.
File covers a life with normal amenities ensuring good living, free from diseases and longevity of to normal expectations. Further a healthy body is the very foundation for all human activities The project file contains an application based project which is much doer to the real world and provides the doer a new eye to visualize the world in terms of chemistry.
OBJECTIVE
The Objective of this project is to study some of the common food adulterants present in different food stuffs.
INTRODUCTION 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 century 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.
In 1860 the first food law framed in the interest of the purchaser was passed. That law, lacking sufficient means of enforcement, remained largely ineffective until 1872, when administrative officials were appointed and penalties for violation provided. In the United States the federal Food and Drug Act of 1906 was the result of a long and stormy campaign led by Dr. Harvey Washington Wiley.
This law defined food adulteration and the misbranding of products; it
provided regulations covering the interstate movement of food and penalties for violations.
The 1906 act was superseded in 1938 by the more rigorous
Food, Drug, and Cosmetic Act administered since 1940 by the Food and Drug Administration (now within the Dept. of Health and Human Services).
The FDA is charged with enforcing truthful and informative labeling of
essential commodities, maintaining staff laboratories, and formulating definitions and standards promoting fair dealing in the interests of the consumer.
The 1938 act broadened the definitions of adulteration, misbranding, and lack of informative labeling; it provided for factory inspections; and it increased the penalties for violations. It was amended in 1958 and 1962 to define and regulate food additives and food coloring.
The federal law controls traffic from one state to another and is supplemented by local regulations that require food handlers to be licensed, thereby discouraging the spread of disease; it provides for the inspection by health officers of meat and other foods, of restaurants, and of dairies and cold storage methods. Imported goods that violate the provisions of the act may be denied admittance to the United States and if not removed within a given time may be destroyed.
STATEMENT OF OBJECTS AND REASONS
Laws existed in a number of States in India for the prevention of adulteration of food- stuffs, but they lacked uniformity having been passed at different times without mutual consultation between States.
The need for Central legislation for the whole country in this matter has been felt since 1937 when a Committee appointed by the Central Advisory Board of Health recommended this step.
‘Adulteration of food-stuffs and other goods’ is now included in the Concurrent List (III) in the Constitution of India. It has, therefore, become possible for the Central Government to enact an all India legislation on this subject. The Bill replaces all local food adulteration laws where they exist and also applies to those States where there are no local laws on the subject. Among others, it provides for
• A Central Food Laboratory to which food samples can be referred to for final opinion in disputed cases • A Central Committee for Food Standards consisting of representatives of Central and State Governments to advise on matters arising from the administration of the Act . • The vesting in the Central Government of the rule-making power regarding standards of quality for the articles of food and certain other matters .
ACT 37 OF 1954 The Prevention of Food Adulteration Bill was passed by both the house of Parliament and received the assent of the President on 29th September, 1954. It came into force on 1st June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).
LIST AND ORDER ADAPTATION AMENDMENT ACTS
1. The Adaptation of Laws (No.3) Order, 1956.
2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49
of 1964).
3. The Prevention of Food Adulteration (Amendment )Act, 1971 (41
of 1971).
4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34
of 1976).
5. The Prevention of Food Adulteration (Amendment) Act, 1986
(70 of 1986). GOVERNMENT MEASURES
To check the suppliers of food from doing so, the government has passed a stringent act which is known as preservation of food Adulteration Act.
They have been implemented with the objective of providing safety to
human beings in the supply of food. It covers safety from risks involved due to contamination of poisonous elements.
The specification laid down of various foods under the provisions of PFA Act covers minimum basic characteristics Of the Products Below which it is deemed to be adulterated and also covers the maximum limit of contaminant not considered being safe for human beings beyond a certain level. 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, diarrhea, 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.
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.
EXPERIMENT ;1 AIM To detect the presence of adulterants in oil. APPARATUS: Test-tube,conc.HNO3. THEORY: Common adulterants present oil are argemone oil. These are detected as follows
PROCEDURE
Adulteration of oil in edible oil .Take one ml of mustard oil in a test and add few drops of CON.HNO3 to it.Shake the mixture well .Apperance of red in acid layer indicates the presence of argemone oil in mustard oil. EXPERIMENT;2 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 EXPERIMENT;3 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 :
➢ Adulteration of red lead salts in chilli powder To a
sample of chilli powder, add dil. HNO3. Filter the dilsolution and add 2 drops of potassium iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder.
➢ 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. ➢ 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 ➢ 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 observation EXPT. NO. EXPERIMENT PROCEDURE OBSERVATION
v 1. Adulteration of To small amount of No red colour argemone oil observed oil in edible oils in a test tube, add few drops of conc.HNO3 &shake.
2. Adulteration Take small Pure sugar
of various amount of dissolves in insoluble sugar in a test water but substances in tube and insoluble sugar shake it with impurities do little water. not dissolve. 3. Adulteration To small No brisk of chalk amount of effervescence powder, sugar in a test observed. washing soda tube, add a in sugar few drops of dil. HCl 4. Adulteration To sample of Appearance of yellow lead turmeric of magenta salts to powder, add colour turmeric powder conc. HCl.
5. Adulteration of red To a sample No yellow
lead of chilli precipitate.
salts in chilli powder, add
powder. dil. HNO3. Filter the solution and add 2 drops of KI solution to the filtrate.
6. Adulteration Add small Brick powder
of brick amount of settles at the powder in given red chilli bottom while chilli powder powder in a pure chilli beaker powder floats containing water over water. 7. Adulteration Add small Dried papaya of dried amount of seeds being papaya seeds sample of lighter float in pepper pepper to over water beaker while pure containing pepper settles water and stir at the with a glass rod. bottom. Result: The required analyses for adulterants in food stuffs has been made.
Conclusion:
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 always better to buy certified food from reputed shops. 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 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.
