INDEX
Pg.No Content
1 Introduction
2 Aim
3 Apparatus Required
4 Theory
6,7 Procedure
8,9 Observations & Result
10 Conclusion
11 Precautions
12 Bibliography
INTRODUCTION
In the past few decades, adulteration of food has become one of
the serious problems. Consumption of adulterated food causes
serious diseases like cancer, diarrhea, asthma, ulcers etc. Majority
of adulterants used by the shopkeepers are cheap substitutes
easily available. For example, adulterants in fats, oils and butter
are paraffin wax, castor oil and hydrocarbons. Red chilly powder
is mixed with brick powder and pepper is mixed with dried
papaya seeds. These adulterants can be easily identified by simple
chemical tests.
AIM
The aim of this project is to study some of the common food
.
adulterants present in different food-stuffs
Apparatus Required
APPARATUS:
Test-tubes, beakers, test-tube stand, filter paper, dropper,
glass rod etc.
CHEMICALS REQUIRED:
(Experiment 1)
• For desi ghee & butter – conc. HCl, sugar ,small amounts
of vanaspati ghee or butter.
• For vegetable ghee – conc. acetic anhydride ,small
amounts of vegetable ghee.
• For oil – conc. Nitric acid, small amounts of edible oil.
(Experiment 2)
•For sugar– dil. H2SO4, water, sample of sugar.
•For chilli powder– dil. HNO3, KI solution , sample
of chilli powder.
• For turmeric powder– conc. HCl, sample of
turmeric powder
•For pepper– water, sample of pepper.
•For salt-water.
THEORY
We are very fortunate to be born a country which is blessed
with rich soil, diversified climate, many rivers and the great
Himalayas where almost all varieties of fruits, vegetables and
cereals, etc. can be grown. In ancient times, the land was in
abundance, the supply of food was more than the demand and
people used fresh food materials in most natural form. The
population spurt in our country has given rise to unemployment
and poverty.
The demand for food has increased & our country has to
import food grains, oil etc. from other countries. This shortage
of food and ignorance of consumers is the main cause for
adulteration of foodstuffs by the unscrupulous traders. It has
become so common that the consumers have to run from pillars
to pillars to get a foodstuff which is not adulterated. The
consumers are not aware of hazards of adulteration and pay
heavily for consuming adulterated food. If the consumer knows
the ways and means to check the commodities of daily use,
they can save themselves and their families from this
mind- boggling problem
SOME OF THE COMMON
FOOD ADULTERANTS IN
FOOD ITEMS ARE:
FOOD ITEMS ADULTERANTS
Desi ghee&Butter Vanaspati ghee
Vegetable ghee Paraffinwax
Mustard oil Argemone oil
Sugar Chalk powder, washing powder
Chilli Red lead, Brick powder
Turmeric powder Yellow salts of lead, yellow
chalk powder
PROCEDURE
(Experiment 1)
In case of ordinary test for fats, butter & oils , put a small
amount of these separately on a filter paper. Fold it & 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.
Test for oils:
Take 1 ml of mustard oil in a test tube & add few drops of conc.
HCl solution to it. Shake the mixture well. Appearance of red
color in the acid layer indicates the presence of argemone oil in
mustard oil
(Experiment 2)
1) Tests for Sugar:
(a) Take a small amount of sugar in a beaker &add some
amount of water to it. Stir the solution with a glass rod. Pure
sugar dissolve sin the water whereas the insoluble
particles(chilli powder, washing powder etc.) floats on the
surface indicates the presence of adulterants.
(b) Take 1 g of sugar in a test-tube & add few drops of dil. HCl
to it. A brisk effervescence due to the formation of CO
2 indicates chalk powder or washing soda in the given sample
of sugar.
2) Tests for Chilli powder:
(a) Take a small amount of chilli powder in a test-tube &
add few drops of dil.HNO3 to the test-tube. Shake the mixture
well & filter the solution. To the filtrate, add 2-3 drops,
of 10%KI solution. The presence of yellow coloured precipitate
indicates the presence of lead salts in chilli powder.
(b) Take a small amount of given red chilli powder in a beaker &
add water to it. The pure chilli powder floats over the surface of
water whereas brick powder settles at the bottom
3) Tests for Turmeric powder:
Take a small amount of turmeric powder in a test-tube & to this
add few drops of conc. HCl .The color changes from yellow
to violet or magenta indicates the presence of lead salts in
turmeric powder.
4) Tests for Pepper:
Take a small amount of pepper in a beaker &add water to it.
Stir the mixture with a glass rod. Dried papaya seeds float over
water & pepper settles at the bottom. Add a little salt to water.
Chalk powder will settle down.
5) Tests for Salt:
Add a little salt to water . Chalk powder will settle down.
OBSERVATION AND RESULT
(Experiment 1)
(Experiment 2)
CONCLUSION
The increasing number of food producers and the outstanding
amounts of imported food stuffs enables the producers to
mislead and cheat consumers. To differentiate of those who
take advantage of legal rules from the once who commit food
adulteration is very difficult. The consciousness of consumers
has become very crucial.
However, how can we expect consequent behavior
from them regarding controversial issues emerging
day by day? In addition, ignorance and unfair market
behaviors is endangering consumer health. So we need
sanctions and judicial penalties with adequate restraining
force to halt this process
.
PRECAUTIONS
By taking a few precautions, we can escape from consuming
adulterated products:
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 Ag mark.
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 buy sweets or snacks kept in open.
7. Avoid buying things from street side vendors.
BIBLIOGRAPHY
➢ Laboratory Manual Chemistry ,Class XII
➢ Ncert Text Book Class 12th Chemistry
