Adulteration

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  • Topic: Trigraph, Adulterant, Melamine
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  • Published : November 16, 2012
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Chemistry Project on STUDY OF ADULTERANTS IN FOOD
STUDY OF ADULTERANTS IN FOOD-STUFFS
INVESTIGATORY PROJECT
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CHEMISTRY PROJECT WORK
Name: Agilan
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

Seal
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Chemistry Project 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 not 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 support during t he maki ng of t hi s pr oj ect .

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Chemistry Project on STUDY OF ADULTERANTS IN FOOD
S.No. Cont ent s Page No.
I. Obj ecti ve 6
II. Introduction 8
III. Theory 9
IV. Experiment 1 10
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V. Experiment 2 11
VI. Experiment 3 12
VII. Resul t 13
VIII. Conclusion 14
IX. Bi bl i og r aphy 15
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Chemistry Project on STUDY OF ADULTERANTS IN FOOD
The Objective of this project is to study some of the common food adulterants present in different food stuffs. iCBSE.com
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Chemistry Project on STUDY OF ADULTERANTS IN FOOD
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Chemistry Project on STUDY OF ADULTERANTS IN FOOD
Adulteration in food is normally present in its most 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 done ei t he r f or f i nanc i a l gai n or due to carel 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 are quite common in developing countries or backward countries. It is equally important for the consumer to know the common adulterants and t hei r ef f ec t on heal t h.

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Chemistry Project on STUDY OF ADULTERANTS IN FOOD
The increasi ng 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 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 can lead to poisoning. So we need simple screening tests for their detection.

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In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases l i ke cancer, di arr hoea, ast hma, ul cers , etc. Maj ori ty of f ats , oi l s and butter are par af f i n wa x , c as t or oi l a nd hydr oc ar bons . Red c hi l l i po wde r i s mi x e d wi t h br i c k powder 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 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 commodities. 9 | P a g e

Chemistry Project on STUDY OF ADULTERANTS IN FOOD
To detect the presence of adulterants in fat, oil and butter. REQUIREMENTS
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Test-tube, acetic anhydride, conc. H
2
SO
, a c e t i c a c i d , c onc . HNO
.
PROCEDURE
4
Common adulterants present in ghee and oil are paraffin wax, 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...
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