Adulteration
Chemistry Project on STUDY OF ADULTERANTS IN FOOD
STUDY OF ADULTERANTS IN FOOD-STUFFS
INVESTIGATORY PROJECT iCBSE.com CHEMISTRY PROJECT WORK
Name: Agilan Chemistry Project on STUDY OF ADULTERANTS IN FOOD
Seal
3 | P a g e
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 . iCBSE.com 4 | P a g e
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 iCBSE.com V. Experiment 2 11
VI. Experiment 3 12
VII. Resul t 13
VIII. Conclusion 14
IX. Bi bl i og r aphy 15
5 | P a g e
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 6 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD iCBSE.com 7 | P a g e
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
STUDY OF ADULTERANTS IN FOOD-STUFFS
INVESTIGATORY PROJECT iCBSE.com CHEMISTRY PROJECT WORK
Name: Agilan Chemistry Project on STUDY OF ADULTERANTS IN FOOD
Seal
3 | P a g e
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 . iCBSE.com 4 | P a g e
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 iCBSE.com V. Experiment 2 11
VI. Experiment 3 12
VII. Resul t 13
VIII. Conclusion 14
IX. Bi bl i og r aphy 15
5 | P a g e
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 6 | P a g e
Chemistry Project on STUDY OF ADULTERANTS IN FOOD iCBSE.com 7 | P a g e
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