Surya Chemistry

7/24/2019 Surya Chemistry

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INVESTIGATORYPROJECTADULTERANTS IN FOOD-STUFFS

Adulteration is one of the most serious problems faced by

the consumers today. The adulterated food producesserious eect. The adulterants used by themanufacturers and retailers are cheap substituents.

SURYA DEV PANWAR+2 [NON MEDICAL]


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Samyak Sau

SUBMITTED BY

SURYA DEV PANWAR

CLASS +2 [N.M.]

ROLL. NO........

SUBMITTED TO

Mr. ARUN KUMAR

LECT. CHEMISTRY

-


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This to certify that theproject report entitled Adulterantsin food stussubmitted by SURYADEV PANWAR during the academicyear 2015 201! is a bona"edpiece of #ork conducted under my

super$ision and guidance. The datasources ha$e been dullyackno#ledged.

I wish his success i !""his #u$u%e e&e!'(u%s)


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% take this opportunity to e&press my profound

sense of gratitude and respect to all those#ho helped me throughout this $enture.

% o#e my regards to Mr. ARUN KUMAR

'rincipal SANJEEV MODGIL for his

cooperation and $aluable support and forgi$ing me the opportunity to undertake thisproject #ork and pro$iding the necessaryinfrastructure.

% #ould like to e&press my heartfelt thanks to

my re$ered teacher and guide Mr. ARUNKUMAR for his $aluable guidance(encouragement and support throughout mystudentship under him at the institute. Thisproject is his $isuali)ation and o#es a lot of itsfunctionality to him.

*ast but not the least+ % o#e my o$er#helming

gratitude to my family and friends #ho ga$e

Samyak Sau

Super$ised

M%) SANJEEVMODGIL

M%) ARUN -UMAR

*PGT Che.is$%/,


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me constant support and moti$ation tocontinue #ith this endea$our.

SURYA DEV PANWAR+2 [NON MEDICAL]

S.No. Co!"!# P$%" No.I. -bjecti$e 1II. %ntroduction 2

III. Theory IV. /&periment 1 V. /&periment 2 5VI. /&periment !

VII. esult VIII. 3onclusion 4IX. ibliography 6


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The -bjecti$e of this project is to studysome of the Co&&o 'oo(A()*!"r$!#present in dierent foodstus.

Samyak Sau


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Adulteration in food is normally present in its

most crude form+ prohibited substances are

either added or partly or #holly substituted.

7ormally the contamination or adulteration in

food is done either for "nancial gain or due to

carelessness and lack in proper hygienic

condition of processing( storing( transportation

and marketing. This ultimately results that the

consumer is either cheated or often become

$ictim of diseases. Such types of adulteration are

8uite common in de$eloping countries or

back#ard countries. %t is e8ually important for the


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consumer to kno# the common adulterants and

their eect on health.

Samyak Sau


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The increasing number of food producers and the

outstanding amount of import foodstus enables the

producers to mislead and cheat consumers. To

dierentiate those #ho take ad$antage of legal rules

from the ones #ho commit food adulteration is $ery

di9cult. The consciousness of consumers #ould be

crucial. %gnorance and unfair market beha$iour may

endanger consumer health and misleading can lead to

o,#o,%. So #e need simple #r"",% !"#!# for

their detection.%n the past fe# decades( adulteration of food has

become one of the serious problems. 3onsumption of

adulterated food causes serious diseases like $"r(

(,$rro"$( $#!&$( )*"r#( etc. :ajority of fats( oils

and butter are para9n #a&( castor oil andhydrocarbons. ed chilli po#der is mi&ed #ith brick

po#der and pepper is mi&ed #ith dried papaya seeds.

These adulterants can be easily identi"ed by simple

chemical tests.

Se$eral agencies ha$e been set up by the

;o$ernment of %ndia to remo$e adulterants from food

stus.


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A;:A< = acronym for >Agricultural :arketing? this

organi)ation certi"es food products for their 8uality. %ts

objecti$e is to promote the ;rading and

Standardi)ation of agricultural and allied commodities.

Samyak Sau


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O!e"ti#e,TO DETECT T0E PRESENCE O1 ADULTERANTS IN 1AT OIL

AND 3UTTER)

Re$uire%ents&

Test=Tube( Acetic Anhydride( 3onc. @2S-( Acetic Acid( 3onc. @7-.

Pro"edure&3ommon adulterants present in ghee and oil are para9n #a&(

hydrocarbons( dyes and argemone oil. These are detected as follo#s,

iB /A()*!"r$!,o o0 $r$1 $3 $( 4(ro$r5o ,6"%"!$5*" %""7.

@eat small amount of $egetable ghee #ith aceticanhydride. Croplets of oil Doating on the surface of unusedacetic anhydride indicate the presence of #a& orhydrocarbons.

iiB 4A()*!"r$!,o o0 (4"# , 0$!7.

@eat 1m* of fat #ith a mi&ture of 1m* of conc. sulphuricacid and m* of acetic acid. Appearance of pink or redcolour indicates presence of dye in fat.

iiiB /A()*!"r$!,o o0 $r%"&o" o,* , "(,5*" o,*#7.

To small amount of oil in a test=tube( add fe# drops ofconc. @7- and shake. Appearance of red colour in theacid layer indicates presence of argemone oil.


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O!e"ti#e,TO DETECT T0E PRESENCE O1 ADULTERANTS IN SUGAR.

Re$uire%ents&Test=Tube(Cil. @3l.

Pro"edure&Sugar is usually contaminated #ith #ashing soda and other

insoluble substances #hich are detected as follo#s,

iB /A()*!"r$!,o o0 6$r,o)# ,#o*)5*" #)5#!$"# , #)%$r7.

Take small amount of sugar in a test=tube and shake it#ith little #ater. 'ure sugar dissol$es in #ater butinsoluble impurities do not dissol$e.

iiB 4A()*!"r$!,o o0 $*8 o("r9 $#,% #o($ , #)%$r7.

To small amount of sugar in a test=tube( add fe# drops of

dil. @3l. risk eer$escence of 3-2sho#s the presence ofchalk po#der or #ashing soda in the gi$en sample ofsugar.

Samyak Sau


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O!e"ti#e,

TO DETECT T0E PRESENCE O1 ADULTERANTS SAMPLES O1C0ILLI POWDER TURMERIC POWDER AND PEPPER)

Re$uire%ents&Test=Tube( 3onc. @3l( Cil. @7-(


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E=PNO.

E=PERIMENT

PROCEDURE OBSERVAT ION

'.Adulteration ofpara9n #a& andhydrocarbon in$egetable ghee.

@eat small amount of$egetable ghee #ith aceticanhydride. Croplets of oilDoating on the surface ofunused acetic anhydrideindicate the presence of #a&or hydrocarbon.

Appearance of oilDoating on thesurface.

(.Adulteration of dyesin fat.

@eat 1m* of fat #ith ami&ture of 1m* of conc. @2S-and m* of acetic acid.

Appearance ofpink colour.

).Adulteration ofargemone oil inedible oils.

To small amount of oil in atest tube( add fe# drops ofconc. @7-G shake.

7o red colourobser$ed.

*.Adulteration of$arious insolublesubstances in sugar.

Take small amount of sugar ina test tube and shake it #ithlittle #ater.

'ure sugardissol$es in#ater butinsolubleimpurities do notdissol$e.

+.Adulteration of chalkpo#der( #ashingsoda in sugar.

To small amount of sugar in atest tube( add a fe# drops ofdil. @3l.

7o briskeer$escenceobser$ed.

,.Adulteration ofyello# lead salts toturmeric po#der.

To sample of turmeric po#der(add conc. @3l.

Appearance ofmagenta colour.

-.

Adulteration of redlead salts in chillipo#der.

To a sample of chilli po#der(add dil. @7-. Eilter the

solution and add 2 drops of


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Selection of #holesome and non=adulterated food is

essential for daily life to make sure that such foods do not

cause any health ha)ard. %t is not possible to ensure

#holesome food only on $isual e&amination #hen the to&ic

contaminants are present in 00% le$el. @o#e$er( $isual

e&amination of the food before purchase makes sure to

ensure absence of insects( $isual fungus( foreign matters(

etc. Therefore( due care taken by the consumer at the time

of purchase of food after thoroughly e&amining can be of

great help. Secondly( label declaration on packed food is

$ery important for kno#ing the ingredients and nutritional

$alue. %t also helps in checking the freshness of the food and

the period of best before use. The consumer should a$oid

taking food from an unhygienic place and food being

prepared under unhygienic conditions. Such types of food

may cause $arious diseases. 3onsumption of cut fruits being


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sold in unhygienic conditions should be a$oided. %t is al#ays

better to buy certi"ed food from reputed shop.

Samyak Sau


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E4*o$"(,$.Br,!$,$

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.%oo%*".o.,.

Ce$eloped At, = ;-HT. S.S/3.S3@--* 7AA;

A9liated to HIM CH L PR DESH BO RD

OF SCHOO L EDUC TION .

Samyak Sau


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Surya Chemistry

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