study_of_adulterants_in_foodstuff (1)
study_of_adulterants_in_foodstuff (1)
study_of_adulterants_in_foodstuff (1)
SCHOOL(SR.SEC)KHURJA(BSR)
CHEMISTRY PROJECT WORK ON
CERTIFICATE
This is to certify that Kunal Raghav, a student of class
XIIth has successfully completed the research on the
below mentioned project under the guidance of
Mrs.Raksha Gupta during the year 2024-2025 in partial
fulfillment of Chemistry practical examination conducted
by AISSCE, New Delhi.
Signature of Signature of
external examiner chemistry teacher
ACKNOWLEDGEMENT
In the accomplishment of this project
successfully, many people have best owned
upon me their blessings and the heart pledged
support, this time I am utilizing to thank
all the people who have been concerned with
project.
Primarily I would thank god for being able to
complete this project with success. Then I
would like to thank my principal and
chemistry teacher , whose valuable
guidance has been the ones that helped me
patch this project and make it full proof
success. His suggestions and his instructions
have served as the major contributor towards
the completion of the project.
Then I would like to thank my parents and
friends who have helped me with their
valuable suggestions and guidance has been
helpful in various phases of the completion
of the project.
Last but not the least I would like to thank
my classmates who have helped me a lot and
also Sir Lab attendant .
DECLARATION
I hereby declare that project work entitled “STUDY OF
ADULTERANTS IN FOOD STUFF”, submitted to the department
of Chemistry, NAME OF THE SCHOOL for the subject Chemistry
under the guidance of NAME OF THE SUBJECT TEACHER is a
record of original work done by me. I further declare that this
project or any part of it has not been submitted elsewhere for
any other class.
CLASS: XII
PLACE: SCHOOL NAME DATE:
-:CONTENTS:-
1. Certificate 2. Acknowledgement 3.
Introduction 4. Theory 5. Activity Aim
Apparatus required Procedure Result
Precautions Conclusion 6. Bibliography
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
antisocial 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.
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).
PRECAUTIONS
By taking a few precautions, we can escape from consuming
adulterated products.
EXPERIMENT II
EXPERIMENT III
Aim: To detect the presence of adulterants in samples of chili
powder, turmeric powder and pepper.
OBSERVATIONS
Experiment no. Experiment Procedure Observation
1. Adulteration of Heat 1mL of fat Appearance
of dyes in fat with a mixture pink colour. of 1mL
of conc. H2SO4 and 4mL of acetic acid.
2. Adulteration of To small amount No red colour
argemone oil in of oil in a test observed
edible oils tube, add few
drops of conc.
HNO3 & shake.
3. Adulteration of Adulteration of Pure sugar
various various dissolves in insoluble
insoluble water but
substances in substances in insoluble
sugar sugar impurities do
not dissolve.
4. Adulteration of To small amount No brisk
chalk powder, of sugar in a test effervescence
washing soda in tube, add a few observed.
sugar drops of dil. HCl
5. Adulteration of To sample of Appearance
of yellow lead salts turmeric magenta colour to
turmeric powder, add powder conc. HCl.
6. Adulteration of To a sample of No yellow
red lead salts in chilli powder, precipitate.
chilli powder. add dil. HNO3.
Filter the
solution and add
2 drops of KI
solution to the
filtrate.
7. Adulteration of Add small Brick powder
brick powder in amount of given settles at the
chilli powder red chilli bottom while
powder in a pure chilli
beaker powder floats
containing over water.
water
8. Adulteration of Add small Dried papaya
dried papaya amount of seeds being
seeds in pepper sample of lighter float over
pepper to water while
beaker pure pepper
containing settles at the
water and stir bottom.
with a glass rod.
RESULT:
The required analysis 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.
Biblography
1. Website
• www.wikipedia.org
• www.google.com
• www.yahoo.com
2. BOOKS: