Rovin Chem
Rovin Chem
Rovin Chem
Class: XII – C
Roll No: 31
Session: 2024-2025
ACKNOWLEDGEMENT
I would like to express my sincere
gratitude to my chemistry teacher
Dr. V K Tiwari for his vital support,
guidance and encouragement
without which this project would
not have come forth. The
suggestions and instructions by my
teacher served as the major
contribute towards the completion
of the project. Most of all I thank
our school management,
the making of subject MR.
Jagatpal.
-:CONTENTS:-
1. Certificate
2. Acknowledgement
3.
Introduction
4. Theory
5. Activity
Aim
Apparatus Required
Procedure
Result
Precaution
Conclusion
OBJECTIVE
The Objective of this project is to study some of
the common food adulterants present in different
food stuffs.
INTRODUCTION
Food is one of the basic necessities for sustenance of life. Pure, fresh
and healthy diet is most essential for the health of the people. It is no
wonder to say that community health is national wealth. Adulteration
of foodstuffs was so rampant, widespread and persistent that nothing
short of a somewhat drastic remedy in the form of a comprehensive
legislation became the need of the hour. To check this kind of antisocial
evil a concerted and determined onslaught was launched by the
Government by introduction of the Prevention of Food Adulteration Bill
in the Parliament to herald an era of much needed hope and relief for
the consumers at large.
In the United States the federal Food and Drug Act of 1906 was the
result of a long and stormy campaign led by Dr. Harvey Washington
Wiley. This law defined food adulteration and the misbranding of
products; it provided regulations covering the interstate movement of
food and penalties for violations. The 1906 act was superseded in 1938
by the more rigorous Food, Drug, and Cosmetic Act administered since
1940 by the Food and Drug Administration (now within the Dept. of
Health and Human Services).
PRECAUTIONS
By taking a few precautions, we can escape from consuming
adulterated products.
THEORY
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. So we need simple screening tests for their
detection. In the past few decades, adulteration of food has become
one of the serious problems. Consumption of adulterated food causes
serious diseases like cancer, diarrhoea, 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. Several agencies have been set up by the
Government of India to remove adulterants from food stuffs.
EXPERIMENT I
Aim: To detect the presence of adulterants in fat, oil and butter.
Apparatus Required: Test-tube, conc. H2SO4, acetic acid, conc.
HNO3.
EXPERIMENT II
EXPERIMENT III
Aim: To detect the presence of adulterants in samples of chili powder,
turmeric powder and pepper.
OBSERVATIONS
Experiment no. Experiment Procedure Observation
1. Adulteration of Heat 1mL of fat Appearance of
dyes in fat with a mixture pink colour. of 1mL of
conc. H2SO4 and 4mL of acetic acid.
2. Adulteration of To small amount No red colour
argemone oil in of oil in a test observed edible oils
tube, add few
drops of conc.
HNO3 & shake.
3. Adulteration of Adulteration of Pure sugar
various various dissolves in insoluble
insoluble water but
substances in substances in insoluble
sugar sugar impurities do
not dissolve.
4. Adulteration of To small amount No brisk chalk
powder, of sugar in a test effervescence washing
soda in tube, add a few observed. sugar
drops of dil. HCl
5. Adulteration of To
sample of
Appearance of
yellow lead salts turmeric magenta colour to
turmeric powder, add powder conc. HCl.
The required analysis for adulterants in food stuffs has been made.
CONCLUSION
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.