This chemistry project examines common food adulterants. The student conducted experiments to test for adulterants in fats/oils, sugar, chili powder, turmeric powder, salt, and pepper. Tests included adding acids and observing color changes. Adulterants found included vegetable oil in ghee/butter and lead in chili powder and turmeric. The conclusion discusses the health risks of consuming adulterated foods and precautions consumers can take like only buying branded packaged foods and avoiding street vendors.
This chemistry project examines common food adulterants. The student conducted experiments to test for adulterants in fats/oils, sugar, chili powder, turmeric powder, salt, and pepper. Tests included adding acids and observing color changes. Adulterants found included vegetable oil in ghee/butter and lead in chili powder and turmeric. The conclusion discusses the health risks of consuming adulterated foods and precautions consumers can take like only buying branded packaged foods and avoiding street vendors.
This chemistry project examines common food adulterants. The student conducted experiments to test for adulterants in fats/oils, sugar, chili powder, turmeric powder, salt, and pepper. Tests included adding acids and observing color changes. Adulterants found included vegetable oil in ghee/butter and lead in chili powder and turmeric. The conclusion discusses the health risks of consuming adulterated foods and precautions consumers can take like only buying branded packaged foods and avoiding street vendors.
This chemistry project examines common food adulterants. The student conducted experiments to test for adulterants in fats/oils, sugar, chili powder, turmeric powder, salt, and pepper. Tests included adding acids and observing color changes. Adulterants found included vegetable oil in ghee/butter and lead in chili powder and turmeric. The conclusion discusses the health risks of consuming adulterated foods and precautions consumers can take like only buying branded packaged foods and avoiding street vendors.
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Chemistry Project On Study of
Food Adulterants Original Title: Chemistry Project on study of food adulterants Description: A project of class 12th on study of food adulterants and its effects on food
CHEMISTRY PROJECT ON “STUDY OF ADULTERANTS IN FOOD STUFF”
Submitted in partial fulfilment of the requirement for the
syllabus as prescribed by CBSE board of class12th CERTIFICATE This is hereby to certify that the original and genuine investigation about the subject matter and the related data collection and investigation has been completed solely, sincerely and satisfactorily. The project title “Study of Adulterants in Food Stuffs” submitted by– Niyati Sharma is the record of student work carried by him under supervision as the part of chemistry project during academicsession2023-2024 .This is further to satisfy that he has worked genuinely conducting the experiment and the work put in by him is original and the output of his own efforts.
ACKNOWLEDGEMENT I would like to express my special thanks of gratitude to my Chemistry teacher for their able guidance and support in completing my project. I would also like to extend my gratitude to the Principal Mam “Ms. Priya Jain” providing me with all the facility that was required.
TITLE: Study of common food adulterants in food- INTRODUCTION Adulteration is the act of intentionally debasing the quality of food offered for sale either by mixture or substitution of inferior substances or by the removal of some valuable ingredient. In past few decades adulteration of food has become one of the most serious problems.
Consumption of adulterated food causes diseases like cancer, asthma,
ulcer, etc. Majority of adulterants used by the shopkeepers are cheap substitutes which are easily available. In order to prevent adulteration of food products by dishonest traders, the government has issued ‘The Prevention of Food Adulteration Act’. The Bureau of Indian Standards is the agency in India that provides the certificate of reliability to food manufacturers in India. THEORY We are very fortunate to be born a country which is blessed with rich soil, diversified climate, many rivers and the great Himalayas where almost all varieties of fruits, vegetables and cereals, etc. can be grown. In ancient times, the land was in abundance, the supply of food was more than the demand and people used fresh food materials in most natural form. The population spurt in our country has given rise to unemployment and poverty. The demand for food has increased & our country has toimport food grains, oil etc. from other countries. This shortage of food and ignorance of consumers is the main cause for adulteration of foodstuffs by the unscrupulous traders. It has become so common that the consumers have to run from pillars to pillars to get a foodstuff which is not adulterated. The consumers are not aware of hazards of adulteration and pay heavily for consuming adulterated food. If the consumer knows the ways and means to check the commodities of daily use, they can save themselves and their families from this mind-boggling problem.
SOME OF THE COMMONFOOD
ADULTERANTS INFOOD ITEMS ARE: EXPERIMENT 1: AIM: To test the presence of adulterant in fats, butter & oils. APPARATUS: Test-tubes, beakers, test-tube stand, filter paper, dropper etc. CHEMICALS REQUIRED: For desi ghee & butter- conc. HCl, sugar,small amounts of vanaspati ghee or butter. For vegetable ghee– conc. acetic anhydride,small amounts of vegetable ghee. For oil – conc. Nitric acid, small amounts of edible oil. PROCEDURE: In case of ordinary test for fats, butter & oils, put a small amount of these separately on a filter paper. Fold it & press, then unfold it. The presence of translucent spot indicates the presence of oil or fat. Hold the filter paper over flame, the spot grows larger. Test for oils: Take 1 ml of mustard oil in a test tube & add few drops of conc. HCl solution to it. Shake the mixture well. Appearance of red colour in the acid layer indicates the presence of argemone oil in mustard oil. OBSERVATIONS & RESULTS: EXPERIMENT 2: AIM: To test the presence of adulterants in Sugar, Chilli powder, Turmeric powder, salt & Pepper. APPARATUS: Test-tubes, beakers, test-tube stand, dropper, glass rod etc. CHEMICALS REQUIRED: For sugar– dil. H2SO4, water, sample of sugar. For chilli powder– dil. HNO3, KI solution, sample of chilli powder. For turmeric powder– Conc. HCl, sample of turmeric powder. For pepper– Water, sample of pepper. For salt- Water. PROCEDURE: 1) Tests for Sugar: (a)Take a small amount of sugar in a beaker &add some amount of water to it. Stir the solution with a glass rod. Pure sugar dissolves in the water whereas the insoluble particles(chilli powder, washing powder etc.) floats onthe surface indicates the presence ofadulterants. (b)Take 1 g of sugar in a test-tube & add fewdrops of dil. HCl to it. A brisk effervescence dueto the formation of CO2 indicates chalk powderor washing soda in the given sample of sugar.
2)Tests for Chilli powder:
(a)Take a small amount of chilli powder in atest-tube & add few drops of dil. HNO3 to thetest-tube. Shake the mixture well & filter thesolution. To the filtrate, add 2-3 drops, of 10% KI solution. The presence of yellow coloured precipitate indicates the presence of lead saltsin chilli powder. (b)Take a small amount of given red chillipowder in a beaker & add water to it. The pure chilli powder floats over the surface of waterwhereas brick powder settles at the bottom
3)Tests for Turmeric powder:
Take a small amount of turmeric powder in atest-tube & to this add
few drops of conc. HCl.The color changes from yellow to violet ormagenta indicates the presence of lead salts inturmeric powder.
4)Tests for Pepper:
Take a small amount of pepper in a beaker &add water to it. Stir the mixture with a glassrod. Dried papaya seeds float over water &pepper settles at the bottom. Add a little salt towater. Chalk powder will settle down. 5) Tests for Salt: Add a little salt to water.Chalk powder will settle down. OBSERVATIONS & RESULTS: CONCLUSION The increasing number of food producers and theoutstanding amounts of imported food stuffs enables theproducers to mislead and cheat consumers. Todifferentiate of those who take advantage of legal rulesfrom the once who commit food adulteration is verydifficult. The consciousness of consumers has becomevery crucial.However, how can we expect consequent behavior fromthem regarding controversial issues emerging day byday? In addition, ignorance and unfair market behaviorsis endangering consumer health. So we need sanctionsand judicial penalties with adequate restraining force tohalt this process.We should take some precautions mentioned below. PRECAUTIONS By taking a few precautions, we can escape from consumingadulterated products: 1. Take only packed items of well-known companies 2. Buy items from reliable retail shops and recognized outlets. 3. Check the ISI mark or Ag mark. 4. Buy products of only air tight popular brands. 5. Avoid craziness for artificially coloured sweets and buy onlyfrom reputed shops. 6. Do not buy sweets or snacks kept in open. 7. Avoid buying things from street side vendors.
BIBLIOGRAPHY Book’s Name: Laboratory Manual Chemistry,Class XII Author’s Name: B.Bhushan Name of publication: Arya Publications Year of Publication: 2018 Pages: 188,189,190,191,192.
