Indian Cuisine and Turmeric Powder Adulteration

Powerful Essays
Certificate
Certified to be the bonafide work done by
Miss ____________ of class _____XII B____ in the________CHEMISTRY LAB____________ during the year 2013-2014

Date____________________________________ P.G.T. in CHEMISTRY LAB
HOLY CROSS HIGHER SECONDARY SCHOOL, Pension bada, Raipur- 492001

Examination held in CHEMISTRY LAB at HOLY CROSS HIGHER SECONDARY
SCHOOL, Pension bada, Raipur- 492001

Date __________________

Acknowledgement

I would like to express my sincere gratitude to my chemistry mentors____________________ for their vital support, guidance and encouragement without which this project would not have come forth from my side.

I would also like to express my heartly gratitude to the lab assistants ____________________ for their support during the making of this project.

I wish to thanks my parents for their undivided support & interest who inspired me & encouraged me to go my own way, without which I would be unable to complete my project. And at last by no means the least I would thank to God who made all the things possible.

TEACHER’S SIGNATURE STUDENT SIGNATURE

Contents
S.No.

Contents

Page No.
I.

Objective & THEORY

01

II.

Adulteration of milk

02

III.

Adulteration of Desi Ghee

03

IV.

Adulteration of Tea leaves

04

V.

Adulteration of Coriander powder

05

VI.

VII

VIII

IX

X

XI

Adulteration of Arhar dal

Adulteration of Sugar

Adulteration of Hing

Adulteration of Black pepper

Adulteration of Turmeric powder

You May Also Find These Documents Helpful

  • Best Essays

    Indian Cuisine

    • 2545 Words
    • 11 Pages

    Indian Cuisine Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart. This paper…

    • 2545 Words
    • 11 Pages
    Best Essays
  • Good Essays

    Indian Cuisine

    • 781 Words
    • 4 Pages

    Indian cuisine consists of the foods and dishes of India (and to some extent neighboring countries), is characterized by the extensive use of various Indian spices,[1] herbs,[1] vegetables[1] and fruit, and is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent…

    • 781 Words
    • 4 Pages
    Good Essays
  • Good Essays

    Holi Special: Dal Kachori Recipe overview Cuisine: Indian Meal Type: Veg Preparation Time: 15 - 30 min Meal: For 4 - 6 Calorie Type: Medium Ingredients | 1. 1 Cup Urad daal 2. Salt to taste 3. Oil to fry 4. 1 kg Dahi | | 5. Salt to taste 6. 2tsp Roasted cumin (jeera) powder 7. Red chilli powder to taste 8. Tamarid chutney | | | | Method: 1. Rinse and drain the overnight soaked beans. Add water to flour and make soft dough. 2. Leave for 1 hour after covering the dough…

    • 773 Words
    • 4 Pages
    Good Essays
  • Better Essays

    Northern Indian Cuisine

    • 1493 Words
    • 6 Pages

    Distinctive Northern Indian Cuisine After discovering that I must write a research paper on a topic of choice from India, I immediately decided that the cuisine of India was of most interest. I am one that loves food, and I enjoy foods of other cultures. I am Greek, so I love European foods, and India is a bit of a change from what I am used to, therefore I was interested in the food of India. My task is to research the cuisine of Northern India. Features of the Northern Indian cuisine that interest me…

    • 1493 Words
    • 6 Pages
    Better Essays
  • Satisfactory Essays

    Speech on Indian Cuisine

    • 3223 Words
    • 13 Pages

    Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery.[6] Spices were bought from India and traded around Europe and Asia. Cuisine differs across India's diverse…

    • 3223 Words
    • 13 Pages
    Satisfactory Essays
  • Better Essays

    Adulteration

    • 2279 Words
    • 10 Pages

    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…

    • 2279 Words
    • 10 Pages
    Better Essays
  • Good Essays

    Indian Cuisine Growth

    • 662 Words
    • 3 Pages

    Gradual AND STEADY GROWTH OF INDIAN CUISINE IN THE US In this article writer had explained the various different stages of Indian restaurants, how it originated and where it has reached. Writer has explained the ladders which the Indian restaurants has stepped and how it gained popularity in the other parts of the world. Ultimately he explains about how Indian culture got excepted in the US and the reasons behind it . First and foremost writer describes about Britain .In 1810 there was…

    • 662 Words
    • 3 Pages
    Good Essays
  • Powerful Essays

    Index Page no Content 5-12 Comparison and contrast of characteristics of both the cuisines 13-16 Discussion of influences on both the cuisines 17-18 Discussion the definition of multi-cultural work nature of food and drink 19-20 Food trends 2011 vs 2012 Overview Wasabi is a sushi bar serving only sushi in Phoenix Mall in Viman Nagar, Pune. It serves authentic, traditional sushi. Wasabi is just 6 months old. Initially, there was great response for sushi but now sales…

    • 5977 Words
    • 24 Pages
    Powerful Essays
  • Powerful Essays

    turmeric

    • 1158 Words
    • 5 Pages

    Part 1: Research Report a) Common name: Turmeric, Indian Saffron (English) b) Scientific name: Curcuma longa c) Characteristics of plant: Turmeric is a tropical plant, which forms many long thin rhizomes (roots) used to produce spice and dye. Cooke, T. (1908). It is a herbaceous plant, which means that leaves and stems die down in the end of the growing season. It grows over the spring and summer and dies every winter and autumn. Turmeric is also characterized by its pale, clustered flowers…

    • 1158 Words
    • 5 Pages
    Powerful Essays
  • Better Essays

    Food Adulteration

    • 2636 Words
    • 11 Pages

    V. Lakshmi et al., IJSIT, 2012, 1(2), 106-113 FOOD ADULTERATION V. Lakshmi, R.V.LABS, Guntur, Andhra Pradesh, India Food is adulterated to increase the quantity and make more profit. The food is sucked of its nutrients and the place where the food is grown is often contaminated.For example:Milk is mixed with water. Vanaspati is used as an adulterant for ghee. Ergot is used as an adulterant for cereals.Chalk-powder is used as an adulterant for flour.Chicory is used as an adulterant for coffee…

    • 2636 Words
    • 11 Pages
    Better Essays