Chemistry Investigatory

Only available on StudyMode
  • Topic: Adulterant, Impurity, Food additives
  • Pages : 12 (1675 words )
  • Download(s) : 718
  • Published : September 1, 2012
Open Document
Text Preview
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

CHEMISTRY PROJECT WORK

INVESTIGATORY PROJECT

STUDY OF ADULTERANTS IN FOOD-STUFFS

Name: Taher Shabbir Hussain Class: XII-B School: Indian Public School Year: 2009-2010

iC

BS

E.c

om

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

iC

BS
2|P a ge

E.c

om

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

Certified to be the bonafide work done by Mr. / Miss in the _ TAHER SHABBIR HUSSAIN

of class

XII – B_________

CHEMISTRY LAB

_

__ during the year ___2009-2010__
CHEMISTRY ___

Date _______________________________ P.G.T. in __

om
Seal

INDIAN PUBLIC SCHOOL Salmiya-Kuwait

Submitted for ALL INDIA SENIOR SCHOOL CERTIFICATE PRACTICAL
Examination held in ____CHEMISTRY LAB
Salmiya , Kuwait. _ at INDIAN PUBLIC SCHOOL

iC
Examiner Date _______________

BS

E.c
3|P a ge

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

I would like to express my sincere gratitude to my chemistry mentor Mrs. Shirley Zachariah, for her vital support, guidance and encouragement without which this project would not have come forth. I would also like to express my gratitude to the lab assistant Mrs. Julie Sam for her support during the making of this project.

iC

BS
4|P a ge

E.c

om

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

iC

BS
5|P a ge

E.c

S.No. I. II. III. IV. V. VI. VII. VIII. IX.

Contents Objective Introduction Theory Experiment 1 Experiment 2 Experiment 3 Result Conclusion Bibliography

Page No. 6 8 9 10 11 12 13 14 15

om

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.

iC

BS
6|P a ge

E.c

om

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

iC

BS
7|P a ge

E.c

om

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted.

gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. This ultimately results that the

adulteration are quite common in developing countries or backward countries. It is equally important for the consumer to know the common adulterants and their effect on health.

iC

BS
8|P a ge

E.c

consumer is either cheated or often become victim of diseases. Such types of

om

Normally the contamination/adulteration in food is done either for financial

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

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.

iC

BS

E.c

In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhoea, 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.

om

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.

9|P a ge

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

To detect the...
tracking img