Chemistry Investigatory Project on FOOD ADULTERATION

Chemistry Investigatory Project on Food Adulteration

By: Shivansh Tomar Class: XII A7 To: Mrs. ,Madhu Saxena Munesw

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Certificate page This is to certify that Shivansh Tomar of class XII A7 Roll no. 1024 has satisfactorily completed his chemistry investigatory project as prescribed by the CBSE during the academic year 2014-2015 .

Teacher incharge

Internal examiner External examiner

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Acknowledgement: I would like to sincerely and profusely thank my chemistry teacher Mrs. Madhu Saxena, PGT (Chemistry) and our lab attendant for their able guidance and support in completing my project. I would also like to extend my gratitude to the principal Mrs. Jyoti Gupta for providing me with all the facility that was required.

Signature of the candidate

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CONTENTS 1. Certificate 2. Acknowledgement 3. Objective 4. Introduction 5. Theory 6. Experimental Work 

Aim



Apparatus required



Procedure



Observations

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Result & Precautions



Conclusion

7. Bibliography Munesw

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Objective The Objective of this project is to study some of the common food adulterants present in different food stuffs.

Introduction Munesw

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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 food-stuffs 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 anti-social 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. About the middle of the 19th cent. chemical and microscopal knowledge had reached the stage that food substances could be analyzed, and the subject of food adulteration began to be studied from the standpoint of the rights and welfare of the consumer.

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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.

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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. AGMARK - acronym for agricultural marketing....this organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commode.

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Aim : To detect the presence of adulterants in fat, oil and butter.

APPARATUS REQUIRED : Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3.

PROCEDURE : Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. These are detected as follows :

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(i)

Adulteration of paraffin wax and hydrocarbon in vegetable ghee Heat small amount of vegetable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicates the presence of wax or hydrocarbons.

(ii)

Adulteration of dyes in fat Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and 4mL of acetic acid. Appearance of pink or red colour indicates presence of dye in fat.

(iii)

Adulteration of argemone oil in edible oils To small amount of oil in a test-tube, add few drops of conc. HNO3 and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.

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AIM: To detect the presence of adulterants in sugar.

APPARATUS REQUIRED: Test-tubes, dil. HCl.

PROCEDURE: Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows : (i) Adulteration of various insoluble substances in sugar Take small amount of sugar in a test-tube and shake it with little water. Pure sugar dissolves in water but insoluble impurities do not dissolve. (ii) Adulteration of chalk powder, washing soda in sugar.To small amount of sugar in a test-tube, add few drops of HCl. Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar. Munesw

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AIM : To detect the presence of adulterants in samples of chilli powder, turmeric powder and pepper.

APPARATUS REQUIRED: Test-tubes, conc. 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)

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Adulteration of red lead salts in chilli powder To a sample of chilli powder, add dil. HNO3. Filter the dil solution and add 2 drops of potassium iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder. Page 12

(ii)

Adulteration of yellow lead salts to turmeric powder To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder.

(iii)

Adulteration of brick powder in red chilli powder Add small amount of given red chilli powder in beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water.

(iv)

Adulteration of dried papaya seeds in pepper Add small amount of sample of pepper to a beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom.

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EXPT. NO.

EXPERIMEN PROCEDUR OBSERVATIO T E N

OBSERVATION : 1.

2.

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Adulteratio n of paraffin wax and hydrocarbo n in vegetable ghee.

Heat small amount of vegetable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbo n. Adulteratio Heat 1mL n of dyes in of fat with a fat mixture of 1mL of Page 14

Appearance of oil floating on the surface.

Appearance of pink colour.

3.

4.

5.

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conc. H2SO4 and 4mL of acetic acid. Adulteratio To small n of amount of argemone oil in a test oil in edible tube, add oils few

drops of conc. HNO3 & shake. Adulteratio Take small n of various amount of insoluble sugar in a substances test tube in sugar and shake it with little water. Adulteratio To small n of chalk amount of powder, sugar in a washing test tube, soda in add a few sugar drops of dil. Page 15

No red colour observed

Pure sugar dissolves in water but insoluble impurities do not dissolve. No brisk effervescen ce observed.

6.

7.

8.

9.

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HCl Adulteratio To sample n of yellow of turmeric lead salts to powder, turmeric add conc. powder HCl. Adulteratio To a sample n of red of chilli lead salts in powder, chilli add dil. powder. HNO3. Filter the solution and add 2 drops of KI solution to the filtrate. Adulteratio Add small n of brick amount of powder in given red chilli chilli powder powder in a beaker containing water Adulteratio n of dried Page 16

Add small amount of

Appearance of magenta colour

No yellow precipitate.

Brick powder settles at the bottom while pure chilli powder floats over water. Dried papaya

papaya seeds in pepper

sample of pepper to beaker containing water and stir with a glass rod.

seeds being lighter float over water while pure pepper settles at the bottom.

Result: The required analyses for adulterants in food stuffs has been made.

Precautions : By taking a few precautions, we can escape from consuming adulterated products.

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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 Agmark. 4. Buy products of only air tight popular brands. 5. Avoid craziness for artificially coloured sweets and buy only from reputed shops. 6. Do not buys sweets or snacks kept in open. 7. Avoid buying things from street side vendors.

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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 Munesw

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always better to buy certified food from reputed shops.

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Biblography 1. Website  www.wikipedia.org  www.google.com  www.yahoo.com

2. BOOKS:  Comprehensive Practical Manual 

NCERT Class XII

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