Chemistry Investigatory
Chemistry Investigatory
Chemistry Investigatory
Investigatory
Project
Munesw Page 1
Certificate page
Teacher incharge
Munesw Page 2
Acknowledgement:
I would like to sincerely and profusely thank my
chemistry teacher XXXXXXX, PGT (Chemistry) and our
lab attendant for their able guidance and support in
completing my project.
I would also like to extend my gratitude to the principal
XXXXXXXXX for providing me with all the facility that
was required.
Signature of the
candidate
Munesw Page 3
Topic
Study of
adulterants
in
food stuff
Munesw Page 4
CONTENTS
1. Certificate
2. Acknowledgement
3. Introduction
4. Theory
5. Activity
Aim
Apparatus required
Procedure
Result
Precautions
Conclusion
6. Bibliography
Munesw Page 5
Objective
Munesw Page 6
Introduction
Munesw Page 8
storage methods. Imported goods that violate the provisions
of the act may be denied admittance to the United States and
if not removed within a given time may be destroyed.
Munesw Page 9
(ii) a Central Committee for Food Standards consisting of
representatives of Central and State Governments to advise
on matters arising from the administration of the Act (clause
3), and
(iii) the vesting in the Central Government of the rule-
making power regarding standards of quality for the articles
of food and certain other matters (clause 22).
ACT 37 OF 1954
The Prevention of Food Adulteration Bill was passed by
both the house of Parliament and received the assent of the
President on 29th September, 1954. It came into force on Ist
June, 1955 as THE PREVENTION OF FOOD ADULTERATION
ACT, 1954 (37 of 1954).
Munesw Page 10
5. The Prevention of Food Adulteration (Amendment)
Act, 1986 (70 of 1986).
GOVERNMENT MEASURES
To check the suppliers of food from doing so, the
government has passed a stringent act which is known as
preservation of food Adulteration Act.
Munesw Page 11
Precautions :
By taking a few precautions, we can escape from consuming
adulterated products.
Munesw Page 12
Theroy
The increasing number of food producers and the
outstanding amount of import foodstuffs enables the
producers to mislead and cheat consumers.
Munesw Page 13
These adulterants can be easily identified by simple
chemical tests.
Munesw Page 14
Aim :
To detect the presence of adulterants in fat, oil and butter.
APPARATUS REQUIRED :
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc.
HNO3.
Munesw Page 15
PROCEDURE
Common adulterants present in ghee and oil are paraffin
wax, hydrocarbons, dyes andargemone oil. These are
detected as follows :
Munesw Page 16
AIM:
To detect the presence of adulterants in sugar.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
Munesw Page 17
AIM :
To detect the presence of adulterants in samples of chilli
powder, turmeric powder and pepper.
APPARATUS REQUIRED:
Test-tubes, conc. HCl, dil. HNO3, KI solution.
PROCEDURE:
Common adulterants present in chilli powder, turmeric powder
and pepper are red coloured lead salts, yellow lead salts and
dried papaya seeds respectively. They are detected as follows :
(i) Adulteration of red lead salts in chilli powder To a
sample of chilli powder, add dil. HNO3. Filter the
dilsolution and add 2 drops of potassium iodide
solution to the filtrate. Yellow ppt. indicates the
presence of lead salts in chilli powder.
Munesw Page 18
(ii) Adulteration of yellow lead salts to turmeric
powder To a sample of turmeric powder add conc.
HCl. Appearance of magenta colour shows the
presence of yellow oxides of lead in turmeric
powder.
Munesw Page 19
OBSERVATION :
EXPT. NO. EXPERIMENT PROCEDURE OBSERVATION
Munesw Page 21
of brick amount of settles at the
powder in given red bottom while
chilli powder chilli powder pure chilli
in a beaker powder floats
containing over water.
water
9. Adulteration Add small Dried papaya
of dried amount of seeds being
papaya seeds sample of lighter float
in pepper pepper to over water
beaker while pure
containing pepper settles
water and stir at the bottom.
with a glass
rod.
Result:
The required analyses for adulterants in food
stuffshas been made.
Munesw Page 22
Selection of wholesome and non-adulterated food is essential
for daily life to make sure that such foods do not cause any
health hazard. It is not possible to ensure wholesome food only
on visual examination when the toxic contaminants are present
in ppm level. However, visual examination of the food before
purchase makes sure to ensure absence of insects, visual
fungus, foreign matters, etc. Therefore, due care taken by the
consumer at the time of purchase of food after thoroughly
examining can be of great help. Secondly, label declaration on
packed food is very important for knowing the ingredients and
nutritional value. It also helps in checking the freshness of the
food and the period of best before use. The consumer should
avoid taking food from an unhygienic place and food being
prepared under unhygienic conditions. Such types of food may
cause various diseases. Consumption of cut fruits being sold in
unhygienic conditions should be avoided. It is always better to
buy certified food from reputed shops.
Munesw Page 23
Biblography
1. Website
www.wikipedia.org
www.google.com
www.yahoo.com
2. BOOKS:
Munesw Page 24