AIM:

To test the presence of adulterant in fats, butter and oils.

Apparatus:

Test tubes Beakers Test stand Filter paper Dropper etc.

CHEMICALS REQUIRED :

For desi ghee and butter- conc. HCI,sugar, Small amounts of vanaspathi ghee or butter

For vegetables ghee- conc. Acetic anhyride, small Amounts of vegetable ghee

For oil – conc nitric acid,small amounts of edible oil.

PROCEDURE

In case of ordinary test for fats, butter and oils ,put a small amount of these seperately on a filter paper. Fold it and 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.

1. Test for desi ghee (Baudouin test) :

Take 5ml and melted ghee in a test-tube and add 5 ml of conc. HCl drop by drops into it. Again add drops of 1 ml 2% furfural solution in rectified spirit. Shake the contents vigorously. Appearance of red colour in aqueous layer confirms the presence of sesame oil ( vanaspathi ghee contains 5% sesame oil which is added during its manufacture).

2. Test for butter (Baudouin test) :

Take 2ml of melted butter with 2ml of HCl acid in a test-tube. The butter coloured with certain aniline azo dyes gives pink to violet colourations with HCl. Heat the solution till the coloured solution changes to colourless one, then add furfural solution. Presence of red colour indicates the presence of sesame oil.

3. Test for vegetable ghee : Take a small amount of vegetable ghee in a test-tube , to this add few drops of 1ml acetic anhydride. Heat the solution gently. Droplets of oil floating on the surface of unused acetic anhydride indicates the presence of paraffin wax or hydrocarbon in vegetable ghee.

4. Test for oils : Take 1ml of mustard oil in a tast-tube and 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.

CONCLUSION :

Appearance of certain colours in the mixture detects the presence of adulterants.

INTRODUCTION:

Adulteration, nowdays has become one of the serious problem in everyday lives. Adultration is the act of adding or mixing inferior, harmful, useless and unnecessary substances to food or other consumable items . The consumption of these adulterated food items leads to the cause of serious diseases such as ulcer, paralysis alergies and even cancer. Bureau of Indian Standards was established in 1987 for the development of activities of standardisation, quality certification and marking. The experiments and researches done in lab resulted in the testifying of adulterants in food items and are published widely to know the nature and type of adulterants used.

Some common adulterants in food items are given here under: Food items Adulterants

1. Fats - Desi ghee and butter - Vanaspati ghee - Vegetable ghee - Paraffin wax2. Oil - Mustard oil - Argemone oil3. - Sugar - chalk powder, wasing powder 4. - chilli powder - read lead, brick powder5. - Turmeric powder - Yellow salts of lead, yellow chalk powder 6. - pepper - dried papaya seeds

ALL INDIA SENIOR SECONDARY SCHOOL CERTIFICATE EXAMINATION

2008-09

CHEMISTRY PROJECT WORK

STUDY OF ADULTERANTS

SUBMITTED TO:

CENTERAL BOARD OF SECONDARY

EXAMINATION

GUIDED BY: SUBMITTED BY:Mr.D.L. PATIDAR Deepanshu SHARMA PGT Chemistry XII Science

Bio-Data

Name : Deepanshu sharma

Class : XII Science

Roll No. : 11

Subject : Chemistry

Topic : Study Of Adulterants

ALL INDIA SENIOR SECONDARY SCHOOL CERTIFICATE EXAMINATION

2008-09

PHYSICS PROJECT WORK

EMERGENCY

LIGHT

SUBMITTED

BY:

CENTERAL BOARD OF SECONDARY EXAMINATION

GUIDED BY: SUBMITTED BY:Mr. G.S. YADAV Depanshu SHARMA PGT PHYSICS

Bio-Data

Name : Deepanshu Sharma

Class : XII Science

Roll No. :

Subject : Physics

Topic : Security LDR

CERTIFICATE

This is to certify that miss Deepanshu Sharma of class XII carried on her dissertation to prepare “ SECURITY LDR”.

Under my personal guidance & super vision all work related to this study is by the candidate her self. Her approach to the subject has been stisfactory. Mr. G.S. YADAV

PGT PHYSICS

AcknowledgementI am bestowed with the singular honour of acknowledging my indebtedness and deep sense of veneration towards my esteemed teacher Mr. G.S. YADAV of physics department, K.V. eklinggarh udaipur, under whose supervision and expert guidance, I have been able to complete this work. I express my gratitude to my pricipal mr. M.L.Paneri Sir for this constant encouragement at all times and in every way.In last but not least I owe a deep sense of gratitude to my

parents without whose blessins and guidance this work never been completed. By: Deepanshu Sharma