thrissur
Chemistry
investigatory
Project
2016-17
Food adulteration
SUBMITTED BY,
ABIK HAMEEM.P. M
XII A
Food adulteration
SUBMITTED BY ,
Abhinu m.s .
XII A
ACKNOWLEDGEME
NT
I express my sincere gratitude to
Mr.O.M.Pankajakshan, Principal, JNV,
Thrissur and vice principal
Mrs.Sudhamoney for their support in the
conduction of the project.
I gratefully acknowledge the
guidance given by our chemistry teacher,
Mrs.Sreeja.R for the vision to foster the
topic
Study of some common food
adulterants present in different food
stuffs.
to me and also for her encouragement in
complementing the project. I also want to
acknowledge our lab attendant Mr.
Krishnan for helping me in carrying out
other chemical tests.
bonafide certificate
SIGNATURE OF
EXTERNAL EXAMINER
SIGNATURE OF PRINCIPAL
bonafide certificate
SIGNATURE OF
EXTERNal
SIGNATURE OF PRINCIPAL
STUDY Of
ADULTERANTS IN
Food stuff
INDEX
AIM
INTRODUCTION
THEORY
EXPERIMENT NO:01
EXPERIMENT NO:02
EXPERIMENT NO:03
RESULT
CONCLUSION
BIBLIOGRAPHY
aim
The Objective of this project is to
study some of the common food
adulterants present in different
food stuffs.
introduction
Theory
Experiment-1
AIM :To detect the presence of adulterants in fat, oil
and butter.
REQUIREMENTS :Test-tube, acetic anhydride, conc.
H2SO4, acetic acid, conc. HNO3. and oil are
paraffin wax, hydrocarbons, dyes and argemone
oil.
Procedure:Common adulterants present in ghee
and oil are paraffin wax, hydrocarbons, dyes and
argemone oil.These are detected as follows :
i.
ii.
Experiment -2
To detect the presence of adulterants in sugar
REQUIREMENTS :
Test-tubes, dil. HCl.
PROCEDURE :
Sugar is usually contaminated with washing soda
and other insoluble substances which are detected
as follows :
(i)
(ii)
Experiment -3
To detect the presence of adulterants in samples of
chilli powder, turmeric powder and pepper
REQUIREMENTS :Test-tubes, con. 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)
(ii)
(iii)
(iv)
RESULT
EXPT.NO
EXPERIMENT
1
Adulteration of
dyes in fat
Adulteration of
argemone oil in
edible oils
Adulteration of
various insoluble
substances in
sugar
PROCEDURE
Heat 1mL of fat with a
mixture of 1mL of conc.
H2SO4 and 4mL of
acetic acid.
To small amount of oil in
a test tube, add few
drops of conc. HNO3 &
shake.
Take small amount of
sugar in a test tube and
shake it with little
water.
Adulteration of
chalk powder,
washing soda in
sugar
To small amount of
sugar in a test tube,
add a few drops of dil.
HCl.
OBSERVATION
Appearance of
pink colour.
No red colour
observed
Pure sugar
dissolves in
water but
insoluble
impurities do
not dissolve.
No brisk
effervescence
observed.
Adulteration of
yellow lead salts
to turmeric
powder
Adulteration of
red lead salts in
chilli powder
To sample of turmeric
powder, add conc. HCl.
Appearance of
magenta colour
No yellow
precipitate
Adulteration of
brick powder in
chilli powder
To a sample of chilli
powder, add dil. HNO3.
Filter the solution and
add 2 drops of KI
solution to the filtrate.
Add small amount of
given red chilli powder
in a beaker containing
water.
Adulteration of
dried papaya
seeds in pepper
Brick powder
settles at the
bottom while
pure chilli
powder floats
over water.
Add small amount of
Dried papaya
sample of pepper to
seeds being
beaker containing water lighter float
and stir with a glass
over water
rod.
while pure
pepper settles
at the bottom.
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
BIBLIOGRAPHY