Study of Adulterants in Food Stuff
Chemistry Investigatory Project
Anand Vihar School
Bhopal
Topic: Study of Adulterants in Food Stuffs
Submitted By: Submitted To: Devanand Vyas Mrs. Surbhi Mam
XII XII ‘A’ 25 Acknowledgement I owe a great many thanks to a great many people who helped and supported me during the writing of this book. My deepest thanks to my Chemistry Teacher, Mrs. Surbhi Mam the Guide of the project for guiding and correcting various documents of mine with attention and care. She has taken pain to go through the project and make necessary correction as and when needed. I express my thanks to the Principal of Anand Vihar School, Mrs. Aruna Mam for extending her support. I would also like to thank my classmates without whom this project would have been a distant reality. I also extend my heartfelt thanks to my family and well-wishers. Contents
1. Introduction
2. Aim
3. Materials Required
4. Procedure
5. Observations
6. Bibliography
Introduction
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.
In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhea, 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.
Anand Vihar School
Bhopal
Topic: Study of Adulterants in Food Stuffs
Submitted By: Submitted To: Devanand Vyas Mrs. Surbhi Mam
XII XII ‘A’ 25 Acknowledgement I owe a great many thanks to a great many people who helped and supported me during the writing of this book. My deepest thanks to my Chemistry Teacher, Mrs. Surbhi Mam the Guide of the project for guiding and correcting various documents of mine with attention and care. She has taken pain to go through the project and make necessary correction as and when needed. I express my thanks to the Principal of Anand Vihar School, Mrs. Aruna Mam for extending her support. I would also like to thank my classmates without whom this project would have been a distant reality. I also extend my heartfelt thanks to my family and well-wishers. Contents
1. Introduction
2. Aim
3. Materials Required
4. Procedure
5. Observations
6. Bibliography
Introduction
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.
In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhea, 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.
Bibliography: 1. Encarta Encyclopedia 2009/2010/2011 2. www.wikipedia.com 3. www.answers.com 4. www.icbse.com