ADITYA ACADEMY SECONDARY
CHEMISTRY PROJECT
AISSCE
A
A
TODETECTTHE COMMON FOOD
ADULTERANTS INFAT,OIL, BUTTER,SUGAR AND MILK
SUBMITTED BY:
NAME:
CLASS: XII
ROLL:
.
s,
CERTIFICATE
It i hereby to certify that the original and genuine
westigation work has been carried out under
our
wpervision to inwetigate about the ubject matter
ano the related data colection and investigatiow hay
been completed solely ,incerely.and satisfactorily by
f outgoing batch of clasy XIl of semion
Aditya Academy Secondary,Barasat o n
the project titted "Food Adulteration"
Signature of teacher
ACKNOWLEDGEMENT
I would ike to enpresy my pecial thanky of gratitude to my
chemistry
teacher as wel as
or
principal
madamm who gave
the golden opportunity tor do this wonderfulproject,whicw
also
helped
me
about so many
Seconoly,
in doing
new
a
lot of researchh anoI
thingy.I
I wold also ike
am
came
to know
really Hhankful to them
to thank my parenty and friendy
who helped me a lot in finalizing this projeot within the
imited time fram
Signature of the stuoent
INDEX
TOPIC
PAGE N0.
Certificate
1
Acknowledgement
2
Introduction
3
Aim
4
Objective 1
Objective 2
6
Objective 3
7
Objective 4
8
Objective 5
9
Result
10
Conclusion
11
Bibliography
12
INTRODUCTION
People those who are engaged in occupation related to
food processing and preserving add several substances
to the food that degrade the quality of food materials.
These substances are called adulterants. Adulterants
are added because they are cheaper than food items.
Most of the Indian spice and condiments which add
taste and flavour to the food
and contaminated.
items are adulterated
Selling adulterated food
may help
the traders and manufacturers earn a lot of money
but their way of earning money harm many lives
which is a crime. They are not concerned of the lives
they are shattering. Food adulteration is a crime.A
crime against life, humanity and society. It is a shame
for the country.
PURPOSE OF FOOD ADULTERATION
The main purpose of foood adulteration is to earn
profit out of limited capital by adding
artificial, harmful, substandard and toxic items to the
food or deliberate extraction of some important
constituents from the food items.
maximum
AIM
TO
DETECT
THE
COMMON
FOOD
ADULTERANTS IN FAT, OIL, BUTTER, SUGAR AND
MILK.
APPARATUS REQUIRED
MATERIALS
Test tube
.
Test tube holder
Test tube stand
REAGENTS
lodine solution
Alcoholic solution of furfural
Dilute HCL
Concentrated H2S04
Glacial CH3COOH
Concentrated HN03
OBJECTIVE 1
AIM: To detect
of butter.
starchy materials
in the
given sample
THEORY: Starchy material can be detected by iodine
as iodine forms blue coloured
complex with starch.
APPARATUS REQUIRED
Test tube
.Test tube holder
Test tube stand
REAGENTS:
lodine
Sample of butter
PROCEDURE: About 0.5
g of butter was
taken in a test
tube and about 1 ml of water was
added to moist it
and boiled. Then it was cooled for
some time and a
drop of iodine solution was added to
it.
OBSERVATION: Appearance of blue colour
indicated
the presence of
starchy matter in the sample.
OBJECTIVE 2
AIM : To detect dyes in fats.
THEORY: Oil and fats are mostly adulterated with dyes
to improve the colour of the materials.
APPARATUS REQUIRED:
Test tube
Test tube holder
.Test tube stand
REAGENTS
Concentrated HzS04
.Glacial CH3COOH
PROCEDURE : About 1 ml of fat (Vanaspati
mixed with 1 ml of concentrated H2S04
CH3COOH in the ratio 1:4 and heated for
nearly for boiling. About 1 ml of edible oil
Ghee) was
and glacial
some time
was added
with dilute HCl.
OBSERVATION:Appearance of pink and red colour
indicated the presence of dyes in fats.
OBJECTIVE 3
AIM:To detect the presence of argemone oil in edible
oil.
THEORY: Fats and oils are mostly adulterated with
cheap varieties of similar materials. For example,
mustard oil is adulterated with argemone oil.
APPARATUS REQUIRED
Test tube
Test tube holder
Test tube stand
REAGENTS:
Concentrated HNO3.
PROCEDURE : About 1 ml of edible oil
was
HNO;
taken in
was
a
added
test tube and a
to
it and shaken
(Mustard Oil)
few drops of conc.
carefully.
OBSERVATION: Appearance of orange and red color in
acid layer indicated the presence of argemone oil in
the edible oil.
OBJECTIVE 4
AIM
To test the presence of vegetable ghee in desi
ghee (By Bandouin Test)
THEORY
Oils and fats are adulterated with similar
materials of cheap varieties.
APPARATUS REQUIRED
Test
tube
Test tube holder
.Test tube stand
REAGENTS
Alcoholic solution
of furfural
Dilute HCl
PROCEDURE : Small amount of desi ghee was taken in
a test tube and 1 ml of dil. HCl was
added to it with
2-3 drops of 2% alcoholic solution of furfural and the
contents were vigorously shaken.
OBSERVATION: Appearance of red color in the acid
layer showed that vegetable ghee was added with
ghee as an adulterant.
OBJECTIVE 5
AIM: To detect the
presence of adulterant such
chalk powder and
soda in the
washing
of sugar.
as
given sample
THEORY: Common adulterants of sugar are
washing
soda and chalk powder. If
any substance is left behind
after dissolving sugar, then it is an indication of
adulteration in it. Washing soda and chalk powder
give effervescence with dil. HCl.
APPARATUS REQUIRED:
Test tube
Test tube holder
.Test tube stand
REAGENTS
.Distilled water
Dilute
HCl
PROCEDURE : About
tube and
a
1 gm of sugar was taken in a test
few drops of dil. HCl were added to it.
OBSERVATION
Brisk effervescence of CO2 showed
the presence of chalk
powder or washing soda in the
sample.
RESULT
The
presence
of starch
in
butter
is
tested
by
adding a few drops of iodine solution which gives
blue coloration.
The presence of dyes in fats is detected by using
conc. H2SO4 and glacial CH3C00H which gives pink
and red coloration.
The
oil is detected by
adding a few drops of conc. HNO3 which gives
presence
of argemone
red or orange coloration.
The presence of vegetable ghee in desi ghee is
detected by Bandouin test using 1 ml of dil. HCl
and 2-3 drops of 2% alcoholic solution of furfural
which gives red coloration in acid layer.
The presence of chalk powder or washing soda is
detected by adding dil. HCl which produces brisk
effervescence of CO2.
CONCLUSION
In the case of food products, its quality depends not
only on its nutritional value but also on its safety for
human consumption.
Contaminated for adulterated food is a major source
of
human
illness
and
suffering which
results
in
excessive loss of nutrition.
Ensuring the safety of food creates awareness and
promotes consumer welfare above the malpractices.
The
government gives the certificates of reliability of
the food products after meticulous
inspection. Some of
the regulating bodies are -
FPO
(Food Products Order)
.ISI
(Indian Standard Institution)
BIS (Bureau of Indian Standards) earlier known
as
ISI.
AGMARK (Agriculture Marketing)
Codex Ailments Commission created in 1963.
The food
are
products
which these marksS
considered 100% pure for consumer
on
are
present
consumption.
BIBLIOGRAPHY
Comprehensive Chemistry Practical class
Encarta Encyclopedia 2009
NCERT Chemistry Book Class
Foosafetyhelpline.com
en.wikipedia.org
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